TATE PIE (TRIPLE CHOCOLATE CREAM PIE)
Provided by Food Network
Categories dessert
Time 6h40m
Yield 1 (9 inch) pie
Number Of Ingredients 22
Steps:
- For the crust: Line a 9-inch pie plate with the All-Butter Easy Pie Dough. Dock the bottom and refrigerate for 30 minutes.
- Preheat the oven to 350 degrees F.
- Line the crust with parchment, fill it with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and parchment and bake the crust for 10 minutes more, or until the bottom begins to turn golden brown and is cooked through. Set aside to cool completely.
- For the ganache: In a heavy saucepan over low heat, combine the cream, butter and vanilla and cook, stirring, until the butter has completely melted. Increase the heat to medium high and bring the mixture to a simmer. Remove the pan from the heat and pour in the chopped chocolate. Leave the pan undisturbed for a few minutes to allow the chocolate to melt. Whisk until the ganache has emulsified and is shiny.
- For the pastry cream filling: Whisk together the milk, cream, granulated sugar, cornstarch, vanilla, salt and egg yolks in a heavy saucepan over medium heat until thickened and just starting to bubble. Transfer to a large bowl and stir in half the chocolate ganache until well combined. Place a piece of plastic wrap on the surface and let cool in the refrigerator at least 1 hour
- For the assembly: Pour the remaining ganache into the crust and, using the back of the spoon or an offset spatula, spread it along the bottom and up the sides until the inside of the crust is completely coated; let it set up in the refrigerator, at least 15 minutes. Once the ganache has set, spread the pastry cream filling into the crust and refrigerate while you make the whipped cream.
- Whip the cream in a medium bowl with an electric mixer fitted with the whisk attachment until it begins to thicken. Add the confectioners' sugar and cocoa powder and continue to beat until it holds stiff peaks.
- Gently spoon the whipped cream on top of the pastry cream and spread it carefully and evenly until it just touches the edges of the dough. Chill the pie in the refrigerator for a few hours to set.
- Before serving, melt the chocolate pieces and drizzle chocolate over the pie.
- In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
- In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
- Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic and refrigerate for at least 20 minutes.
TRIPLE-LAYER CHOCOLATE PIE
Why serve a single-layer chocolate pie when it's just as easy-and three times as delicious-to go with a Triple-Layer Chocolate Pie?
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
- Spread 1-1/2 cups pudding onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.
- Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
MILE-HIGH TRIPLE-CHOCOLATE-ESPRESSO MOUSSE PIE
This pie is all about the slow reveal: It appears to be a simple chocolate mousse with a cookie crust. Cut into it, though, and guests will gasp at this triple layered (and flavored!) dessert. Since it's the perfect choice for a special occasion like Thanksgiving or Christmas, we made this icebox creation as make-ahead friendly as possible. Fill and chill up to two days ahead, then dust with cocoa powder before serving.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 9h
Yield Serves 10 to 12
Number Of Ingredients 16
Steps:
- Crust: Preheat oven to 350°F. Brush the bottom and sides of a 9-inch-round, 3-inch-deep springform pan with butter. Pulse cookies and granulated sugar in a food processor until finely ground. Add butter and salt, pulsing until texture resembles that of wet sand. Press mixture evenly into bottom and halfway up sides of prepared pan. Bake until crust is set and dry to the touch, 12 to 15 minutes. Transfer pan to a wire rack; let cool completely. (Crust can be loosely wrapped and stored at room temperature up to 1 day.)
- Mousses: Melt both chocolates in separate heatproof bowls set over (but not in) a pot of simmering water, stirring occasionally, until only pea-size lumps remain. Remove from heat; stir until chocolate is completely melted. Let cool to warm room temperature. Stir 1 egg yolk and 1/2 teaspoon vanilla into each bowl just to combine.
- In a mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar; increase speed to medium-high and beat to soft peaks. With motor running, gradually add granulated sugar and beat to stiff, glossy peaks.
- Stir 1 cup meringue into each bowl with chocolate mixture. Divide remaining meringue evenly between mixtures, gently folding in until no streaks remain. Whisk cream with confectioners' sugar to soft peaks. Divide evenly between chocolate mixtures, gently folding in until no streaks remain.
- Pour bittersweet-chocolate mousse into crust, smoothing top with an offset spatula. Gently pour milk-chocolate mousse over bittersweet mousse, smoothing top.
- Espresso Cream: Whisk cream, espresso powder, and confectioners' sugar to stiff peaks. Spread evenly over milk-chocolate mousse in pan, smoothing top. Refrigerate until set, at least 8 hours. (Pie can be loosely covered with plastic wrap and refrigerated up to 3 days.)
- To serve, lightly dust top with cocoa, then run a thin knife around edges of pan to loosen; unlock pan and lift sides to remove. Transfer pie to a serving plate or cake stand and cut into wedges.
TRIPLE LAYER MUD PIE
What to do with leftover sweetened condensed milk: Store leftover sweetened condensed milk in tightly covered container in refrigerator up to 1 week. Serve over cup-up fruit or hot cooked oatmeal. Or for extra flavor, stir into cup of hot brewed coffee or tea instead of regular milk.
Provided by Taste of Home
Time 20m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Combine chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans if desired., In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon 1-1/2 cups pudding into crust. Stir half of the whipped topping into the remaining pudding until well blended. Spread over pudding; top with remaining whipped topping. Refrigerate for 3 hours. Garnish with chocolate curls if desired.
Nutrition Facts :
COOL WHIP TRIPLE LAYER CHOCOLATE PIE
Found on a Cool Whip container. A little more interesting than the traditional double layer chocolate pie.
Provided by Renegade Chef
Categories Pie
Time 3h15m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 4
Steps:
- Pour milk into large bowl. Add dry pudding mixes and beat with wire whisk for 2 minutes until blended.
- Spoon 1 1/2 cups pudding onto the bottom of the crust.
- Stir 1/2 of the whipped topping into the remaining pudding.
- Spoon mixture on top of pudding in crust.
- Top with remaining whipped topping.
- Refrigerate 3 hours or until set.
Nutrition Facts : Calories 207, Fat 9, SaturatedFat 5.6, Cholesterol 31.3, Sodium 416.2, Carbohydrate 29, Sugar 24.8, Protein 3
OREO® TRIPLE LAYER CHOCOLATE PIE
A cookie crust holds three chocolatey layers for a creamy no-bake pie.
Provided by Baker's
Categories Trusted Brands: Recipes and Tips
Time 4h25m
Yield 10
Number Of Ingredients 5
Steps:
- Finely crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
- Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
- Spoon 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
- Refrigerate 4 hours or until set.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 25.5 g, Cholesterol 16.1 mg, Fat 9.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 7.2 g, Sodium 388.7 mg, Sugar 19.9 g
TRIPLE-CHOCOLATE PUMPKIN PIE
A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye -- and the appetite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 21
Steps:
- Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
- Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
- Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
- Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
- Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.
TRIPLE-LAYER MUD PIE
What could be yummier than mud pie? Three layers of it. Watch this how-to video and see how easily the scrumptiousness can be accomplished.
Provided by My Food and Family
Categories Chocolate Recipes
Time 3h15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Mix chocolate and condensed milk; pour into crust. Sprinkle with nuts.
- Beat pudding mixes and 2% milk with whisk 2 min.; spoon 1-1/2 cups over nuts. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust.
- Top with remaining COOL WHIP. Refrigerate 3 hours.
Nutrition Facts : Calories 350, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 5 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
COOL WHIP TRIPLE LAYER CHOCOLATE PIE
My family loves this pie. I got this recipe off the top of a Cool Whip tub. Yummy. I prefer the graham cracker crust which makes it only a double chocolate layer.
Provided by khaught
Categories Dessert
Time 3h5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Pour milk into large bowl, add dry pudding mix. Beat for 2 minutes. (mixture will be thick.) Spoon 1-1/2 cups pudding into crust.
- Gently stir half of Cool Whip into remaining pudding. Spread evenly over pudding layer in crust. Top with remaining Cool Whip.
- Refrigerate 3 hours or until set.
Nutrition Facts : Calories 440.3, Fat 22, SaturatedFat 12.2, Cholesterol 11.7, Sodium 711.9, Carbohydrate 56.9, Fiber 1.6, Sugar 32, Protein 5.3
TRIPLE CHOCOLATE CREAM PIE
A no-bake pie exclusively for dedicated chocolate lovers! My family loves homemade chocolate cream pie for our Christmas dinner. I created this one and nothing has been the same since! Refrigerate the pie until ready to serve. It may also be frozen.
Provided by dragonkitty
Categories Desserts Pies No-Bake Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- To make the dark chocolate layer, place the dark chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
- Beat the heavy cream in a bowl until soft peaks form. Fold the whipped cream into the dark chocolate mixture until evenly blended. Spoon the mixture into the prepared graham cracker crust. Spread 1/2 chocolate whipped topping over the dark chocolate layer. Refrigerate at least 30 minutes.
- Meanwhile, make the milk chocolate layer by placing the milk chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts, and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
- Beat the remaining 1/2 cup heavy cream in a bowl until soft peaks form. Fold the whipped cream into the milk chocolate mixture until evenly blended. Pour the mixture over chocolate topping layer. Spread the remaining chocolate whipped topping over the milk chocolate layer. Spoon the whipped topping over the chocolate topping. If desired, garnish with miniature chocolate chips.
Nutrition Facts : Calories 646.5 calories, Carbohydrate 64.5 g, Cholesterol 48.5 mg, Fat 40.7 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 25.3 g, Sodium 231.4 mg, Sugar 50.2 g
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