TEXAS YUM YUM
This chocolate and vanilla layered pudding pie is a perfect treat for a hot day. No baking required, and it is really easy too.
Provided by JHWILSON
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the chocolate pudding mix and 1 1/2 cups of milk until smooth and well blended. Pour into the graham cracker crust.
- In a clean bowl, beat cream cheese with an electric mixer until soft, then mix in confectioners' sugar. Fold in 2 cups of the whipped topping, and spread on top of the chocolate pudding layer.
- Whisk together the vanilla pudding mix and 1 1/2 cups of milk until well blended. Spread over the top of the cream cheese layer. Spread the remaining whipped topping over the top. Chill for at least 30 minutes before slicing and serving.
Nutrition Facts : Calories 717 calories, Carbohydrate 93 g, Cholesterol 50.8 mg, Fat 35.4 g, Fiber 1.3 g, Protein 9.4 g, SaturatedFat 20.2 g, Sodium 886.4 mg, Sugar 74.5 g
YUM YUM CHOCOLATE CREAM PIE
This pie was my Mother's take on chocolate pie -- intended to satisfy the cravings of a family full of "chocoholics." Family members have been known to slip into the kitchen at night to hide a slice so that they can have it the next day. There is usually a friendly argument over who will get the last piece. Prepare to be the referee in your family -- or just to be on the safe side, double the recipe and make 2 pies. Be sure to use evaporated milk as called for in the recipe.
Provided by The Fat Man
Categories Pie
Time 45m
Yield 1 9, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a heavy-bottomed saucepan, or the top of a double boiler, sift cocoa, sugar, flour and pinch of salt together and stir until well mixed.
- Carefully separate eggs, setting whites aside for meringue. Place yolks in small bowl, beat lightly, then add 1/2 cup evaporated milk and mix well.
- Slowly add egg mixture to dry ingredients, whisking as you pour, then add remainder of evaporated milk and whisk together until smooth.
- Place directly over medium heat and cook until thickened, stirring often. If using double boiler bring water in bottom to just below the boil, place top pan with mixture over and cook until thickened. Double boiler takes longer, but until you get some experience it gives you more control.
- As mixture begins to thicken stir constantly and do not let it scorch or burn.
- After mixture thickens, stir in butter and vanilla, stir until butter is melted, remove from heat and pour into prepared pie shell.
- If you suspect there might be any lumps in the mixture pour and press through a fine mesh sieve for a silky smooth texture.
- Prepare meringue by placing the 3 egg whites (at room temperature) in an immaculately clean mixing bowl (clean it with a paper towel with a bit of white vinegar if there is any question). Beat slowly at first to break up whites.
- Add cream of tartar and small pinch of salt, increase mixer speed and beat until soft peaks form.
- Gradually add sugar, 1 T. at at time, continuing to beat, until all sugar is added, then add 1/2 t. vanilla extract, and beat until stiff peaks form, but meringue should not be dry.
- Spread meringue on top of pie, starting at edge of pie, being sure to press the meringue to the crust, and work toward the middle. When all meringue is on pie, shape into swirls and peaks.
- Immediately place in preheated oven and bake for 12-15 minutes until well-browned, but not burned.
Nutrition Facts : Calories 433.9, Fat 20.2, SaturatedFat 9.2, Cholesterol 112.8, Sodium 250.2, Carbohydrate 55.4, Fiber 1.6, Sugar 34.9, Protein 8.9
CHOCOLATE CREAM PIE
Our teenage son, John, has done lots of 4-H baking. His favorite is this old-fashioned chocolate cream pie recipe with a flaky crust. -Mary Anderson, De Valls Bluff, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large saucepan, combine the first 6 ingredients. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Whisk 1 cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. , Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into crust. Cool for 1 hour. Chill until set. If desired, top with whipped cream and sprinkle with cocoa to serve.
Nutrition Facts : Calories 488 calories, Fat 25g fat (13g saturated fat), Cholesterol 184mg cholesterol, Sodium 413mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE CREAM PIE II
This is an old family recipe my grandmother used to make me when I was a little boy.
Provided by Cecil
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
- Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 57.7 g, Cholesterol 88 mg, Fat 13.2 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 301.8 mg, Sugar 44.8 g
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