CHOCOLATE PIE
Steps:
- For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
- For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
- Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
- For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.
COCOA GRAHAM CRACKER CRUST
Make and share this Cocoa Graham Cracker Crust recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 10m
Yield 1 pie crust
Number Of Ingredients 4
Steps:
- Mix together and press into 9-inch pie plate.
- Freeze until ready to use.
Nutrition Facts : Calories 2335.9, Fat 165.7, SaturatedFat 95.1, Cholesterol 366, Sodium 2163.2, Carbohydrate 223.7, Fiber 24.5, Sugar 101.1, Protein 26.2
CHOCOLATE CHEESECAKE WITH GRAHAM CRACKER CRUNCH
It's worth tasting a few brands of graham crackers to find one you particularly like - preferably one with whole-wheat flour and a good dash of salt and honey or molasses. Try a health-food store or Whole Foods for organic and low-sugar brands. (Graham flour was devised in the 19th century as a healthful alternative to white flour.) Fresh, fluffy cream cheese with a minimum of fillers and stabilizers is also worth seeking out for this recipe. This recipe works fine with supermarket cream cheese and graham cracker crumbs (or dark chocolate cookie crumbs) in the crust, but the filling must be made with top-quality chocolate to get the full effect: milky cream cheese, tangy sour cream and the slight bitterness of chocolate playing against the sweet crunch of the crust. That's how it's been made since 1984 at the Saltry restaurant in Halibut Cove, off the southern Alaska coast. All of the ingredients (as well as the equipment, furniture, staff and customers) arrive by boat - except for the magnificent salmon, oysters, halibut, cod and mussels that are caught or harvested nearby.
Provided by Julia Moskin
Categories snack, cakes, dessert
Time 2h
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 250 degrees. Line a 9- or 10-inch springform pan with parchment paper.
- In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well. Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides. Refrigerate until ready to bake.
- In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted. Mix until smooth.
- In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes. Mix in eggs one at a time. At low speed, gradually pour in chocolate mixture and mix until smooth.
- Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
- Set aside to cool and refrigerate until ready to serve, up to 2 days.
- For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs. In a small skillet, melt butter until it foams. Add crumbs and cook, stirring, until lightly toasted and fragrant.
- When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 14 grams, Carbohydrate 52 grams, Fat 39 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 21 grams, Sodium 359 milligrams, Sugar 40 grams, TransFat 0 grams
BEST CHOCOLATE CREAM PIE
This filling just on it's own is good enough to serve for a pudding or mousse, this is a beautiful pie that makes a wonderful after dinner dessert to serve to your guests. It can also be made using a graham cracker crust, if you are a serious chocolate lover, then you will love this pie. Plan ahead this pie needs to chill for 6 hours or more before serving. Please do not cut into it before the 6 hours, as it will not be set enough. Make certain to finely chop the chocolate well so it will incorporate into the hot cream, you can do this, and bake the crust well in advance.
Provided by Kittencalrecipezazz
Categories Pie
Time 7h
Yield 1 (9-inch) pie
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees F (middle rack).
- To make crust: mix together all ingredients.
- Press into bottom and up sides of a 9-inch pie plate (1-quart capacity).
- Bake for 12 minutes: cool completely.
- For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks.
- Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick).
- Remove from heat and add in butter and vanilla.
- Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours).
- Spoon the filling into the crust and cover lighty with plastic wrap.
- Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!).
- Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.
GRAHAM CRACKER CRUST I
This goes great with many pies.
Provided by Carol
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 17m
Yield 8
Number Of Ingredients 4
Steps:
- Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
- Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
Nutrition Facts : Calories 175.6 calories, Carbohydrate 20.5 g, Cholesterol 22.9 mg, Fat 10.2 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 5.7 g, Sodium 156.6 mg, Sugar 13.2 g
CHOCOLATE GRAHAM CRUST
A quick chocolate pie crust to make with chocolate graham crackers.
Provided by horse-lover
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 50m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Crumble graham crackers in a food processor with sugar and cinnamon.
- Place butter in a microwave-safe bowl and melt in a microwave oven, about 1 minute. Add to the mixture in the food processor and blend until combined into the dough.
- Roll dough out into a crust and place into a pie plate.
- Bake in the preheated oven for 7 minutes. Let cool completely before filling, about 30 minutes.
Nutrition Facts : Calories 103.3 calories, Carbohydrate 11.4 g, Cholesterol 15.3 mg, Fat 6.5 g, Protein 0.5 g, SaturatedFat 3.6 g, Sodium 92.4 mg, Sugar 8.1 g
PEANUT BUTTER PIE WITH CHOCOLATE GRAHAM CRUST
Categories Cheese Dessert Freeze/Chill
Number Of Ingredients 13
Steps:
- Butter or spray with cooking spray the pie dish or baking pan. You can use little tarts pans to make smaller, individual servings. Put the crumbs and cinnamon, chocolate chips or nuts, if using, in a bowl and mix together. Add 5 tablespoons melted butter and stir mixture until the crumbs are evenly moistened with the butter. Transfer the crumbs to the buttered baking pan. Using your fingers, press the crumbs evenly over the bottom and sides of pan. Check to see that the crust isn't too thick where the sides and the edges of the pan meet. Freeze for 30 minutes. Beat the peanut butter, cream cheese, 1 cup powdered sugar and butter with hand mixer until soft. In a separate bowl, beat together the 1/3 cup powdered sugar, vanilla and heavy cream until smooth and stiff. Combine both mixtures together and pour into frozen graham cracker crust. Freeze overnight.
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- Crush the graham cracker crumbs in a food processor fitted with the blade attachment, or crush them in a bag using a rolling pin.
- Pour the crumb mixture into a round 9x3-inch springform pan and press firmly to pack the bottom and up the sides of the pan, stopping about an inch from the top rim. You can use the bottom of a small drinking glass to press down and make sure the crust is firmly packed.
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- Crush the chocolate graham crackers either by putting them in a food processor or putting them in a zip lock freezer bag and crushing them with a rolling pin.
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- For an extra crispy crust, preheat the oven to 350 degrees F. (This is optional.You can chill the crust if you like.)Crush the graham crackers in a large food processor until fine (You can also add the graham crackers to a ziplock and crush with a rolling pin.)Add the 1/2 cup sugar and 9 tablespoons melted butter and pulse to combine throughly. (or put it all in a bowl and mix it up.)Press the mixture into the bottom and up the sides of a pie pan.
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- Key Lime Pie. There are three main components to this tart and tangy Key lime pie. First is the crust, which you can buy pre-made or easily make yourself from crushed graham crackers, light brown sugar, and butter.
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- For the crust, preheat the oven to 350 degrees F. Combine the graham cracker crumbs and sugar in a bowl. Stir in the melted butter until evenly mixed. Press the mixture in the bottom and up the sides of a 9-inch pie plate. Bake the crust for 8 minutes. Remove and let cool completely. Cover with saran wrap until ready to use (this can be made several days in advance if kept well-covered).
- For the pudding layer, in a medium saucepan, whisk together the cocoa powder, brown sugar, cornstarch and salt. Add the milk and whisk to combine. Stir in the chocolate chips.
- Bring the mixture to a simmer over medium heat, stirring constantly. Continue to whisk as the mixture comes to a boil and large bubbles break across the surface and the mixture has thickened.
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- Preheat oven to 350°F with oven rack in middle of oven. Stir together graham cracker crumbs, sesame seeds, sugar, and salt in a large bowl. Add melted butter; stir to moisten. Press mixture firmly and evenly into bottom and up sides of a 9 1/2-inch tart pan. Place on a rimmed baking sheet, and bake in preheated oven on middle rack until crust is firm and appears dry, 12 to 15 minutes. Set aside to let cool completely, about 10 minutes.
- Meanwhile, place chopped chocolate in a medium heatproof bowl. Place miso in a small fine wire-mesh strainer, and set both near the stove. Bring cream to a simmer in a small saucepan over medium-high. Remove pan from heat, and immediately submerge strainer of miso in the hot cream. Quickly stir and mash miso against the strainer to dissolve, discarding any remaining solids in strainer. Pour hot miso cream over chopped chocolate. Let stand about 1 minute. Stir with a spatula just until melted and smooth.
- Pour chocolate mixture into cooled crust. Gently shake or tap the tart pan to spread the chocolate mixture into an even layer. Sprinkle black sesame seeds around the edge of the tart. Refrigerate, uncovered, until set, 3 to 4 hours.
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- Preheat the oven to 375° and butter a 10-inch glass pie plate. In a food processor, pulse the graham cracker crumbs with the ground almonds and sugar until thoroughly blended. Add the melted butter and pulse until the crumbs are moistened. Press the crumbs evenly over the bottom and up the side of the pie plate to form the crust. Bake for about 20 minutes, just until the almonds are lightly browned. Let the crust cool to room temperature.
- In a bowl, whisk together the lime juice, lime zest, condensed milk and eggs until smooth. Pour the filling into the cooled crust and bake for about 20 minutes, until set around the edge and slightly jiggly in the center. Let cool to room temperature, then refrigerate until very firm, at least 6 hours or overnight.
- In a bowl, using a handheld mixer, beat the heavy cream and sour cream until soft peaks form, 2 minutes. Beat in the sugar until stiff peaks form, 1 minute. Mound the whipped cream on the pie. Garnish with the key lime slices and serve.
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