CHOCOLATE CREAM CHEESE PIE
I mean I rarely have time to make a cheesecake. This will do. from cooksrecipes.com. Cook time is chill time.
Provided by SarahBeth
Categories Dessert
Time 4h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, heat chocolate chips and milk over low heat, stirring until melted. Let cool.
- In a large bowl, beat together sugar and cream cheese.
- Add chocolate mixture and beat until smooth.
- Fold in whipped topping to blend.
- Spoon mixture into pie crust. Freeze about 4 hours to set.
Nutrition Facts : Calories 358.7, Fat 25, SaturatedFat 16.6, Cholesterol 16.6, Sodium 61.7, Carbohydrate 37.6, Fiber 2.5, Sugar 33.5, Protein 3.3
CHOCOLATE CREAM CHEESE PIE
Make and share this Chocolate Cream Cheese Pie recipe from Food.com.
Provided by Carole Reu
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate bar in milk over low heat.
- Cream together cream cheese and sugar. Add chocolate, then fold in cool whip.
- Put into pie crust.
- Freeze.
Nutrition Facts : Calories 299.7, Fat 18.7, SaturatedFat 10.3, Cholesterol 13.1, Sodium 214.3, Carbohydrate 31.5, Fiber 0.5, Sugar 22.7, Protein 2.7
CHOCOLATE CREAM CHEESE PIE
Make and share this Chocolate Cream Cheese Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small mixing bowl, beat cream cheese, sugar and 1 tablespoon milk until smooth.
- Gently stir in 1 cup Cool Whip.
- Spread evenly into crust.
- In a large mixing bowl, beat pudding mix and remaining milk on low speed for 2 minutes.
- Pour over cream cheese mixture.
- Chill at least 2 hours.
- Just before serving, garnish with remaining Cool Whip and chocolate morsels.
Nutrition Facts : Calories 328.1, Fat 16.9, SaturatedFat 8.3, Cholesterol 19.2, Sodium 429, Carbohydrate 40.8, Fiber 0.9, Sugar 25, Protein 4.3
MILE-HIGH CHOCOLATE CREAM CHEESE PIE
This chocoholics dream comes from a February 1979 issue of Houston Home/Garden that featured chocolate.
Provided by Leslie in Texas
Categories Pie
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Crust:.
- Combine the pecans with the graham cracker crumbs,sugar and cinnamon until well mixed.
- Add the melted butter and stir again until all the mixture is moistened.
- Place in a 9 inch pie plate and pat firmly with fingers or the back of a spoon to coat the bottom and sides evenly.
- Bake in a preheated 375 degree oven until the crust is firm to the touch and lightly browned, about 8 to 10 minutes.
- Allow to cool completely before filling.
- Filling:.
- Cut the chocolate in small pieces and place in the top of a double boiler over simmering water. Stir constantly until the chocolate mixture begins to melt.
- Remove from heat and stir until the chocolate is melted and is completely smooth and shiny. Set aside to cool.
- With an electric mixer, beat the cream cheese until very smooth.
- Add the vanilla and 1/4 cup sugar and continue to beat again until smooth.
- Scrape the bottom and sides of the bowl often to make sure the ingredients are well combined.
- Beat 2 egg yolks, one at a time.
- When smooth, pour in the cooled chocolate and beat until well blended.
- In another bowl, beat the egg whites with the cream of tartar until they form soft peaks.
- Gradually add the sugar and beat until a very shiny, stiff meringue has formed.
- In a chilled bowl, whip the cream with chilled beaters until if forms a firm, but not stiff, peak.
- Carefully fold the cream into the chocolate mixture and then fold in the meringue.
- Mound the filling in the prepared crust so that is highest in the middle.
- Refrigerate at least 4 hours or overnight.
- Topping:.
- Just before serving, in a chilled bowl with chilled beaters, whip the cream with the vanilla and sugar.
- When soft, firm peaks are formed, ice the pie.
- A third of the cream may be placed in a pastry bag and used to decorate the edges.
- Top with the chocolate curls and serve.
MILE-HIGH PEANUT BUTTER-BROWNIE PIE
Steps:
- Heat oven to 350 degrees F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
- In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
- Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
- In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator.
MILE HIGH MUD PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h25m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Line an 8-quart bowl with overhanging plastic wrap.
- Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle over the chopped pecans and freeze until the ice cream is firm, at least 1 hour.
- Tip the chocolate ice cream into the bowl and smooth the surface. Sprinkle over the chocolate-coated toffee pieces and freeze until firm, at least 1 hour.
- Meanwhile, make the crust: Put the sandwich cookies in a food processor and pulse until fine crumbs. Pour in the melted butter and pulse to combine.
- Tip the vanilla ice cream into the bowl and smooth the surface. Tip the crust on top of the vanilla ice cream, spread it evenly and press down firmly. Freeze again until completely set, 4 hours and up to overnight.
- Turn out the pie onto a board or serving platter lined with 4 squares of parchment arranged so that the paper overhangs the edges of the platter. Peel off the plastic wrap and pour over the chocolate shell ice cream sauce to coat the entire pie. Carefully slide out the sheets of parchment and discard.
- To serve, cut big slices of pie, drizzle over some warm caramel sauce and stick a steak knife into the center standing up.
MILE-HIGH PEANUT BUTTER BROWNIE PIE
Having a hard time choosing between peanut butter and chocolate? This pie has the best of both worlds -- a rich brownie bottom and creamy smooth peanut butter topping.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the brownie: Preheat the oven to 350 degrees F.
- Grease a 9-inch deep-dish pie plate with 1 tablespoon butter, then dust with flour. Tap out any excess.
- Microwave 4 tablespoons butter in a small microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the peanut butter cookies to the bowl of a food processor and process until fine crumbs have formed. Pour in the melted butter and pulse until the cookies are wet like sand. Press the cookie crumbs into the bottom and completely up the sides of the prepared pie plate.
- Whisk the flour, cocoa powder and salt in a medium bowl. Melt the semisweet chocolate and the remaining 8 tablespoons butter in a medium saucepan over medium heat, stirring constantly to prevent burning, about 2 minutes. Stir in the eggs and sugar until well combined. Gently fold in the flour mixture until well combined. Fold in the peanut butter chips. Pour the batter in the cookie crust and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove to a wire rack to cool completely, about 1 hour.
- For the peanut butter cream: Meanwhile, place the cream cheese, peanut butter and marshmallow creme in a medium bowl. Beat with an electric mixer on medium speed until smooth. Add the heavy cream to a separate medium bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips. Spread the mixture on the top of the pie and chill until completely set, about 2 hours.
- For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream and sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips and peanut butter chocolate chips.
MILE-HIGH CHOCOLATE PIE
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Chocolate Dessert Bake Freeze/Chill Vegetarian Chill Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Line pie dish with crust; crimp edges decoratively. Fully bake pie crust according to recipe or box instructions. Let cool completely.
- Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm but not hot, 3-4 minutes. Remove from heat. Using an electric mixer, beat on medium-high speed until cool, tripled in volume, and stiff peaks form (the tips of the peaks won't fall over when beaters are lifted from bowl and turned upright), about 6 minutes.
- Stir chopped chocolate and butter in a large bowl set over same saucepan of simmering water until melted and smooth, 4-5 minutes; set aside.
- Beat 2 cups cream in another medium bowl until medium peaks form (cream should be soft and pillowy), 5-6 minutes.
- Gently fold egg whites into warm chocolate mixture until fully incorporated (work quickly to prevent chocolate from turning gritty). Gently fold in whipped cream just until no white streaks remain; do not overmix or mixture will deflate. Spoon 1/2 cup chocolate mousse into bottom of prepared pie crust; spread evenly over bottom of crust. Sprinkle 3/4 cup plus 2 tablespoons crushed chocolate wafers over mousse. Top with remaining mousse, mounding in the center to create a dome. (The point is to add height, not to spread out evenly to edges.) Chill pie.
- Beat remaining 2 cups cream, crème fraîche, and salt until medium-stiff peaks form (when the beaters are lifted from the cream, the peaks will hold their shape but the tips will fall over). Top chocolate mousse with whipped-cream mixture, following the same rounded dome shape. Chill pie for at least 4 hours or, covered, for up to 3 days. (It will slice best if chilled overnight, allowing mousse to set properly.)
- Garnish pie with 2 tablespoons chocolate wafers and chocolate shavings. Slice pie using a clean, dry knife; wipe between slices to ensure clean, elegant pieces.
CHOCOLATE CREAM CHEESE PIE
This dessert makes a cool and creamy finish to any meal. Since the pudding needs time to set, I usually start this first, then make the casserole and beans.-Rhonda Hogan, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust. , In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set. , Just before serving, garnish with remaining whipped topping and chocolate chips if desired.
Nutrition Facts : Calories 381 calories, Fat 19g fat (10g saturated fat), Cholesterol 25mg cholesterol, Sodium 511mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE CREAM CHEESE PIE II
Make and share this Chocolate Cream Cheese Pie II recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Add two inches of water to a med-sized saucepan; bring the pot to a bare simmer.
- Combine chocolate, 1/2 cup heavy cream, and the corn syrup in a stainless-steel bowl big enough to rest on top of the saucepan.
- Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water.
- Heat, whisking occasionally, until the chocolate is completely melted.
- Remove bowl from the heat and set the mixture aside; let cool until just warm, 5-10 minutes.
- With an electric mixer, beat in the softened cream cheese until the mixture is smooth.
- In a mixing bowl, whip the remaining 1 cup heavy cream (use electric mixer) until it just holds stiff peaks.
- Gently fold the whipped cream into the chocolate mixture.
- Scrape the filling into the prepared crumb crust, smoothing the top with a rubber spatula.
- Cover pie with plastic wrap and refrigerate until the filling is completely set, 4 hours to 1 day.
Nutrition Facts : Calories 531.4, Fat 43.5, SaturatedFat 22.4, Cholesterol 113.1, Sodium 377.5, Carbohydrate 33.2, Fiber 0.6, Sugar 12, Protein 5.3
MILE-HIGH PEANUT BUTTER PIE
Enjoy this tasty peanut butter pie made with chocolate pudding, vanilla wafers and COOL WHIP. Mile-High Peanut Butter Pie takes only 20 minutes to prep.
Provided by My Food and Family
Categories Home
Time 3h45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Combine wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating constantly with mixer until well blended. Add dry vanilla pudding mix; beat 2 min.
- Reserve 1 Tbsp. peanut butter. Add remaining peanut butter to vanilla pudding mixture; beat until blended. Gently stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Top with remaining COOL WHIP.
- Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted when stirred. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie.
Nutrition Facts : Calories 300, Fat 18 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 25 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 0.7872 g, Sugar 0 g, Protein 5 g
SMART-CHOICE MILE-HIGH PEANUT BUTTER PIE
Sugar-free chocolate pudding and reduced-fat creamy peanut butter are two of the smart ingredient swaps in our Smarter Choice Mile-High Peanut Butter Pie.
Provided by My Food and Family
Categories Home
Time 3h40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Mix wafer crumbs and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to Neufchatel in large bowl with mixer until blended. Add vanilla pudding mix; beat 2 min. Reserve 1 Tbsp. peanut butter. Add remaining to vanilla pudding mixture; beat until blended. Stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Spoon remaining COOL WHIP onto center of pie.
- Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted. Melt chocolate as directed on package. Drizzle peanut butter and chocolate over pie.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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