Chocolate Triple Layer Pie Recipes

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.

Steps:

• For the pie crust: Preheat the oven to 350 degrees F. Add the cookies, sugar and melted butter to the bowl of a food processor and pulse until the cookies are crumbled and the everything is well combined.
• Press the crumbs into a 9-inch pie plate, making sure to evenly distribute them up the sides. Use a dry measuring cup to smooth out the crust if necessary. Bake until set, about 5 minutes. Cool completely before filling, about 20 minutes.
• For the chocolate filling: Put the sugar, cornstarch, egg yolks, cayenne and salt in a large saucepan, whisk to combine and place over medium-high heat. Slowly whisk in the milk, bring the mixture to a simmer and cook until it coats the back of a spoon, about 5 minutes. Remove from the heat and stir in the chocolate, butter and vanilla until the chocolate is melted and incorporated.
• Spoon the filling into the cooled pie crust. Cool on a wire rack for 30 minutes, then refrigerate for 3 hours. Garnish with shaved white chocolate and crushed pretzels, and serve.

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.

Steps:

• Finely crush 24 cookies; mix with butter. Press onto bottom and up side of 9-inch pie plate. Beat pudding mixes and milk with whisk 2 min. Spoon 1 1/2 cups pudding into crust. Stir half the Cool Whip into remaining pudding; spread over pudding layer in crust. Chop remaining cookies; stir into remaining Cool Whip. Spread over pie. Refrigerate 4 hours or until set.

Steps:

• Combine the graham cracker crumbs, butter and egg white; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 375° for 6-8 minutes or until lightly browned. Cool on a wire rack., For filling, in a large saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in chocolate chips and vanilla., Pour into crust. Refrigerate for at least 2 hours or until firm. Spread whipped topping over filling; sprinkle with grated chocolate.

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.

Steps:

• 1. Mix 2 cups crushed oreos and butter; press into the bottom and up the sides of Grandma Bonnie's Pie Plate. Pour milk into large bowl. Add pudding mixes and beat with wire whisk for 2 minutes (mixture will be thick). Spoon 1 1/2 cup of pudding into the prepared crust. Gently stir 1/2 of the cool whip into the remaining pudding. Spread this mixture over the pudding already in the crust. Stir chopped oreos into the remaining cool whip and then spread it over the pudding mixture. Refrigerate for 4 hours or until set. Garnish as desired.

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.

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.

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.