No Bake Chocolate Cream Pie Recipes

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
• Spoon into crust.
• Refrigerate 3 hours or until firm.

Steps:

• At medium speed beat 2 ¼ cups milk, pudding mix and vanilla until thick. Let stand 5 minutes.
• At high speed beat until smooth and shiny. Pour remaining milk into bowl; sprinkle with gelatin. Let stand 5 minutes.
• Microwave on HIGH in 10-second intervals, stirring often, until dissolved.
• At low speed beat gelatin mixture into pudding.
• Fold in 2 cups whipped topping; spoon into crust.
• Spread with remaining topping; refrigerate 4 hours.

Steps:

• Melt chocolate and 2 Tbsp.
• of the milk in double boiler over low heat (or in microwave) until chocolate is almost melted.
• Stir until chocolate is completely melted.
• Beat melted chocolate, cream cheese, sugar and remaining milk with mixer until well blended.
• Refrigerate about 10 minutes to cool.
• Gently stir in whipped topping until smooth.
• Spoon into crust.
• Place pie in freezer at least 4 hours or until firm.
• Pie can be garnished with additional whipped topping and chocolate curls, but it tastes terrific plain too.
• Let it stand at room temperature or in refrigerator about 15 minutes or until pie can be cut easily.
• Store leftover pie in freezer.
• (Note, I had my pie in the fridge all day Easter and it was fine).

Steps:

• For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate.
• For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator.
• For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).
• Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours.

Steps:

• For the crust: Preheat the oven to 375 degrees F.
• Roll the pie dough out on a lightly floured board to about 1/4-inch thick, then fit into a 9-inch pie dish and crimp the edges.
• Place a piece of parchment paper into the pie crust and fill with dried beans or pie weights. Bake until the crust is starting to set and the edges are browning, 20 minutes. Remove the parchment and beans, and continue to bake until completely golden and crisp looking, another 5 minutes. If the edges start browning before the center cooks, cover them with some foil. Let cool completely.
• Melt the bittersweet chocolate over a double boiler. Using a pastry brush, paint the inside of the pie shell with the melted chocolate in a thin even layer. Set aside to harden.
• For the chocolate filling: Meanwhile, in the top of a double boiler heat 2 cups of the milk until almost, but not quite, boiling. Add the chocolate and stir until it's completely melted. Set aside off the heat.
• In a big bowl, whisk together the sugar, cornstarch, flour and salt. Whisk in the remaining 1/2 cup milk.
• Stir the flour mixture into the hot chocolate mixture. Return the double boiler to the heat, whisk in the egg yolks, and cook, whisking constantly, until the mixture is very thick, about 20 minutes. Remove from the heat, then transfer to another bowl. Cover with plastic wrap directly touching the surface, and refrigerate until cold.
• At least 3 hours before you are ready to serve, add the chocolate filling to the pie shell, and refrigerate.
• For the whipped cream: Right before serving, cream together the mascarpone with the sugar and vanilla bean seeds in a stand mixer fitted with the whisk attachment. Add the heavy cream and continue to beat until it holds medium-stiff peaks.
• Add the whipped cream to a pastry bag fitted with a large star tip. Pipe the cream generously on top of the pie. Sprinkle with chocolate curls and shavings, and serve.

Steps:

• In a large heavy saucepan, combine the candy bars, marshmallows and milk. Cook and stir over low heat until smooth. Remove from the heat; cool. Fold in whipped topping; pour into crust. , Cover and refrigerate for 4 hours or overnight. Garnish with additional whipped topping if desired.

Steps:

• Combine bittersweet chocolate, cream and unsweetened chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Cool to just lukewarm.
• Beat next 3 ingredients in large bowl until well blended. Beat in chocolate mixture. Spoon filling into crust; smooth top. Cover and refrigerate at least 6 hours and up to 2 days. Serve chilled.

Steps:

• Combine sugar, cornstarch, gelatin, and salt in a medium saucepan. Stir in milk. Cook over medium heat, stirring constantly, until thickened, 7 to 10 minutes. Reduce heat to low.
• Beat eggs yolks and vanilla extract in a bowl. Slowly whisk in a small amount of the hot milk mixture. Slowly pour mixture back into the pan, whisking constantly. Cook and stir over low heat until custard is very thick, about 2 minutes. Do not let boil. Remove from heat.
• Stir in chocolate until melted. Pour into the prepared graham cracker crust and chill for 2 hours.
• Combine heavy cream, sugar, and vanilla extract in a bowl. Beat using an electric mixer on medium speed until soft peaks form. Pipe onto the chilled pie.