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.
CHOCOLATE PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h35m
Yield 4 small pies
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Pulse the cookies in a food processor until finely chopped. With the processor running, add the butter. Press the crumbs into the bottoms of four 4 1/4-inch disposable aluminum pie pans. Bake until set, about 5 minutes. Let cool.
- For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Whisk in the milk and egg yolks. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes. The second it starts to bubble and thicken (it should be thick like pudding), remove it from the heat. Add the chocolate, butter and vanilla, then stir until everything is beautifully combined. Pour the pudding into the pie crusts and place in the fridge, uncovered, to chill for 4 hours. Serve topped with whipped cream.
CHOCOLATE CHIP COOKIE CRUST CHOCOLATE PIE
Discover this delicious Chocolate Chip Cookie Crust Chocolate Pie. This creamy, dreamy Chocolate Chip Cookie Crust Chocolate Pie is sure to be a hit!
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Crush cookies in resealable plastic bag until fine crumbs form. Mix 1-1/2 cups of the crumbs with butter; press firmly onto bottom and up side of 9-in. pie plate to form crust. Reserve remaining crumbs for later use.
- Add milk to pudding mix in a medium bowl; beat with wire whisk 2 min. Gently stir in whipped topping.
- Spoon into crust. Refrigerate 30 min. or until set. Top with reserved cookie crumbs just before serving.
Nutrition Facts : Calories 290, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
EXTREME CHOCOLATE PIE, BROWNIE CRUST, CHOCOLATE WHIPPED CREAM
A BH&G recipe I don't get to use anymore due to diet. So instead of throwing it out, I am throwing it out here for someone else to use. Note: time to cool is 1 hour. Time to chill is 4 to 24. I used the lower amount with cool time for cooking time.
Provided by drhousespcatcher
Categories Pie
Time 5h35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Note: The chocolate whipped cream starts with the 1/2 cup whipping cream. Egg Product is something like egg beaters.
- Preheat oven to 350°F.
- For crust, prepare brownie mix according to the package. Spread in bottom of greased 9 inch pie pan. Bake 20 to 25 minutes or until toothpick comes out clean. Cool on rack.
- Filling: In medium mixing bowl beat the sugar and butter on medium speed until fluffy or about 4 minutes Stir in the melted chocolate and vanilla then add the egg product gradually while beating at low speed. Then increase speed scraping bowl sides until light and fluffy, about a minute.
- Transfer to brownie crust. Chill for 4 to 24 hours. Sprinkle with the chocolate bar before serving. Serve with whipped cream.
- Whipped Cream: Chill a bowl and combine the cream, sugar and powder. Beat on medium until you have soft peaks. Makes 1 cup.
Nutrition Facts : Calories 458.1, Fat 33, SaturatedFat 19, Cholesterol 52.9, Sodium 180.6, Carbohydrate 46.6, Fiber 3.6, Sugar 21.5, Protein 4.2
CHOCOLATE CRUMB CRUST
The ingredient amounts are for one 9-inch pie or an 8 x 8-inch square baking pan, this makes a wonderful crust that slices perfectly without crumbling, you may bake the crust or prepare without baking, I prefer to bake it as the crust will hold together better, if you are not a lover of cinnamon you may omit :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 11m
Yield 1 pie crust
Number Of Ingredients 4
Steps:
- In a bowl combine all ingredients; mix well to combine.
- Press into a 9-inch pie plate.
- Bake 350 degrees F for 8 minutes.
- Cool completely.
- Fill as desired.
CHOCOLATE CUSTARD PIE
Crispy, homemade crust filled with a decadent, rich chocolate filling and topped with billowy, sweetened whipped cream! What's not to love?! Garnish with unsweetened cocoa powder or chocolate curls.
Provided by Pam Lolley
Categories Custard and Cream Pies
Time 9h40m
Yield 8
Number Of Ingredients 20
Steps:
- Prepare crust: Pulse flour, sugar, and salt in a food processor 3 to 4 times or until combined. Add butter and shortening and pulse 10 to 12 times or until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture; pulse 5 to 6 times or until dough clumps together, adding up to 1 tablespoon water, 1 teaspoon at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; turn edges under and crimp. Prick the bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.
- Bake in the preheated oven for 12 minutes. Remove pie weights and parchment paper and continue to bake until lightly browned and crisp, 10 to 12 minutes more. Transfer to a wire rack and cool while preparing filling.
- Prepare filling: Whisk together sugar, flour, cocoa powder, and salt in a large saucepan. Whisk together heavy cream, milk, and egg yolks in a medium bowl until completely blended. Gradually whisk egg mixture into sugar mixture.
- Cook over medium heat, whisking constantly, just until mixture begins to boil, 6 to 8 minutes. Cook for 1 more minute, whisking constantly. Remove from heat and whisk in semisweet chocolate, bittersweet chocolate, butter, and vanilla until chocolate and butter have melted and mixture is completely smooth.
- Spread filling in the cooled crust. Place plastic wrap directly on the warm filling and chill in the refrigerator until set, 8 to 24 hours.
- Prepare topping: Beat heavy cream and vanilla at medium-high speed with an electric mixer until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form.
- Just before serving, top pie with whipped cream.
Nutrition Facts : Calories 815.5 calories, Carbohydrate 63.9 g, Cholesterol 258.6 mg, Fat 60.1 g, Fiber 3.2 g, Protein 9.1 g, SaturatedFat 34.7 g, Sodium 271.6 mg, Sugar 37.2 g
CHOCOLATE COOKIE CRUST
Steps:
- Preheat the oven to 350°F (175°C).
- Crumble the cookies into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour the butter into the crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Firmly press the crumbs against the sides of a 9-inch (23-cm) pie pan, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill the crust for at least 15 minutes to help prevent it from crumbling when serving.
- Bake the crust for 10 minutes, or until fragrant. Remove it and allow it to cool before filling.
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HOMEMADE CHOCOLATE PIE CRUST RECIPE - WILD WILD WHISK
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4.6/5 (8)Total Time 15 minsCategory DessertCalories 152 per serving
- Add flour, cocoa powder, sugar and salt in a small bowl and mix thoroughly with a whisk. Then transfer to a food processor fitted with the dough blade.
- Cube the cold butter and add to the flour mixture. Pulse several times until butter is about pea and bean size, variation in size is okay, but no smaller than a pea.
- Turn the food processor to “on” position and drizzle cold water over the dough mixture through the water hole, as soon as the dough starts to pull together turn the food processor off. You may need to stop the food processor in between and get a spatula to get the flour at the bottom to mix up.
- Turn the dough out on the counter or cutting board and shape into a disk. Wrap in plastic and rest in the refrigerator for at least an hour.
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3.3/5 (6)Total Time 10 mins
- Whisk together the flour, cocoa powder, salt, and confectioners' sugar (see "tips," below)., Work the butter into the flour mixture, using a pastry blender or fork, your fingers, or a stand mixer.
- Don't mix the butter in completely; leave some of it in pea-sized lumps., Add 4 tablespoons of the water, then enough additional water to just bring the dough together; it should be cohesive, but not sticky., Shape the dough into a disk, and chill until you're ready to use it.
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