TRIPLE CHOCOLATE CREAM PIE
A no-bake pie exclusively for dedicated chocolate lovers! My family loves homemade chocolate cream pie for our Christmas dinner. I created this one and nothing has been the same since! Refrigerate the pie until ready to serve. It may also be frozen.
Provided by dragonkitty
Categories Desserts Pies No-Bake Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 646.5 calories, Carbohydrate 64.5 g, Cholesterol 48.5 mg, Fat 40.7 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 25.3 g, Sodium 231.4 mg, Sugar 50.2 g
BOSTON CREAM PIE WITH CHOCOLATE GLAZE
Yellow cake mix and vanilla pudding mix help create this classic dessert in no time. A rich chocolate glaze provides a fast finishing touch. -Edwina Olson, Enid, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Prepare cake mix batter according to package directions. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 28-33 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pans to wire racks to cool completely., In a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and refrigerate. , In a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, vanilla and enough water to achieve a thick glaze; set aside., Place one cake layer on a serving plate; spread with pudding. Top with the second cake layer. Spoon chocolate glaze over the top, allowing it to drip down sides of cake. Refrigerate until serving.
Nutrition Facts : Calories 397 calories, Fat 17g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 409mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
ALL CHOCOLATE BOSTON CREAM PIE
This cake is an absolute chocolate-lover's dream! The glaze must be a little warm when poured over the cooled cakes or the glaze will not set properly, place in the refrigerator as soon as possible to harden the glaze --- one box of Duncan Hines deviled food chocolate cake mix may be used instead and baked in two 8-inch round pans, I previously baked the cakes in 9-inch pans and found they were too flat, so I suggest 8-inch pans for the boxed cake mix :)
Provided by Kittencalrecipezazz
Categories Pie
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 350°F.
- Grease two (9-inch) round cake pans, then line bottoms with parchment paper, then grease the paper lightly.
- For the cake; in a large bowl combine the flour and sugar; set aside.
- In a medium saucepan combine butter, water and cocoa powder; heat just to a boil over medium heat, stirring frequently.
- Pour the chocolate mixture over the flour mixture; whisk to combine completely.
- Whisk in the eggs, buttermilk, baking soda and vanilla until combined.
- Divide the batter evenly between the cake pans.
- Bake for about 20-25 minutes, or until the cakes test done with a toothpick inserted in the center.
- Cool in pans for 10 minutes, then turn out to a cooling rack to cool completely.
- For the filling; In a bowl combine the instant pudding mix and half and half cream or full-fat milk; beat with an electric mixer on high speed until thickened (about 3-4 minutes).
- Add in the thawed Cool Whip topping and beat on low speed for about 2 minutes or until thoroughly combined; chill until set (about 6-8 minutes).
- For the glaze; heat butter, sifted cocoa powder and 6 tablespoons 18% cream in a heavy-bottomed saucepan; bring to a simmer over medium heat; remove from heat and slowly add in the vanilla and confectioners sugar whisking until smooth (if you add in the confectioners sugar in to fast it will become lumpy).
- Place 1 cake round upside down onto a cake platter or large plate.
- Top with the chocolate pudding mixture (there will be lots of the pudding mixture, which is is good thing, cause that's the best part lol!).
- Place the second layer over the top of the pudding mixture.
- Allow the glaze to cool just slightly until a thick pourable texture is achieved.
- Slowly pour the glaze over the cooled cake, allowing it to run down the sides.
- Place in the refrigerator to chill for a minimum of 4 hours before slicing and serving.
TRIPLE CHOCOLATE DREAM PIE
Creamy chocolate pie makes for an indulgent dessert. My light version let's you have this treat without any guilt. Sometimes I add a teaspoon of instant coffee granules to the sugar-cocoa mixture for a mocha pie.- Mary Ann Ring, Bluffton, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 268 calories, Fat 9g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 195mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
DIVINE TRIPLE CHOCOLATE PIE
Make and share this Divine Triple Chocolate Pie recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Pie
Time 2h12m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- CHOCOLATE PIE CRUST:
- Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, until coarse crumbs form.
- Add the chocolate and water, tossing with a fork, until the dough forms.
- Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle.
- Loosely fit the dough into a 9-inch pie plate and trim the edge so that there it reaches 1 inch beyond the rim of the pie plate.
- Fold the extra under the edge of the crust to from a ridge.
- Flute the edge and prick the entire surface of the pie shell with a fork.
- Bake at 400 degrees F for 12 minutes or until a golden brown.
- Cool on a rack.
- CHOCOLATE PIE:
- Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan.
- Stir in the milk and slightly beaten egg yolks.
- Add 3 (1 oz) squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves.
- Remove from the heat and stir in the vanilla.
- Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites.
- Remove the chocolate mixture from the refrigerator and set aside Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed.
- Gradually add the 1/4 cup of sugar, 1 Tbls at a time, beating well after each addition.
- Continue beating until stiff, glossy peaks form when the beaters are slowly lifted.
- When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed.
- Fold the egg white mixture into the chocolate mixture; then fold in the whipped cream.
- Chill in the refrigerator until the mixture mounds well when spooned.
- Turn into the chocolate pie shell.
- Chill in the refrigerator for 2 hours or until set.
- To serve, decorate the pie with puffs of sweetened whipped cream.
- Grate and sprinkle the chocolate over the whipped cream.
Nutrition Facts : Calories 540, Fat 40.1, SaturatedFat 20.3, Cholesterol 153, Sodium 272, Carbohydrate 41.5, Fiber 3.7, Sugar 17, Protein 10.9
BOSTON CREAM PIE III
Boston Cream Pie is really a cake consisting of 2 layers of yellow cake filled with pastry cream and topped with chocolate glaze. This recipe is easier than it looks and well worth the effort!
Provided by Jackie Smith
Categories Desserts Cakes Yellow Cake Recipes
Time 3h
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 - 8 inch round cake pans and line bottoms with rounds of parchment paper. Sift together the cake flour, baking powder and salt; set aside.
- In a large bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in 1 teaspoon vanilla. Add the flour mixture alternately with 3/4 cup milk. Mix only enough to blend thoroughly; do not overmix.
- Divide the batter between 2 - 8 inch pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Pastry Cream Filling: In a small saucepan, heat 1 cup milk to the boiling point and remove from heat. In a heatproof mixing bowl, beat 3 egg yolks until smooth. Gradually add 1/2 cup sugar and continue beating until pale yellow. Beat in 1/4 cup flour. Pour the hot milk into the egg yolk mixture in steady stream, beating constantly. When all the milk has been added, place the bowl over a pan of boiling water so that the bowl is not touching the water, or pour the mixture into the top of a double boiler. Heat, stirring constantly, until thickened. Cook 2 minutes more, then remove from the heat. Stir in 1 tablespoon butter and 1 teaspoon vanilla. Let cool.
- To make the Glaze: In the top of a double boiler, melt the chocolate with 2 tablespoons butter. When smooth, remove from the heat and beat in the confectioners sugar to make a thick paste. Add 1/2 teaspoon vanilla. Beat in a little of the hot water. If the glaze does not have a spreadable consistency, add more water 1 teaspoon at a time.
- To assemble the cake, spread the cooled pastry cream over one of the cake layers. Place second cake layer over pastry cream and spread the chocolate glaze over the top using a metal spatula. Dust top with confectioners sugar. Refrigerate any leftover cake.
Nutrition Facts : Calories 384 calories, Carbohydrate 54.9 g, Cholesterol 164.9 mg, Fat 16.2 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 9.2 g, Sodium 286.9 mg, Sugar 33.8 g
BOSTON CREAM PIE
Boston cream pie is a cake with a curious name. These cakes were once baked in pie tins, sandwiched around a layer of vanilla pudding and draped in chocolate.
Provided by Zoë François
Yield Makes about 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F (175°C). Line the bottoms of two 9-inch cake pans with greased parchment, but leave the sides of the pans untouched. The cakes need to cling to the ungreased pans to rise properly.
- In a large bowl, whisk together the flour, baking powder, and salt and then sift back into the bowl. Set aside.
- In a stand mixer fitted with the whisk attachment, whip the eggs and egg yolks on high speed. Once the eggs are well combined and starting to foam, about 1 minute, turn the speed to medium-low and sprinkle 3⁄4 cup (150g) of the sugar slowly over top. Turn the speed to high and let it whip for about 5 minutes.
- While the eggs are whipping, in a small saucepan over medium heat, bring the milk, oil, and remaining 3⁄4 cup (150g sugar) to a boil. Turn off the heat and stir in the vanilla.
- Once the eggs are light in color and thick, they should be able to form a ribbon of batter that sits on top of the egg foam for a few seconds when you lift the whisk out of the foam. Turn the mixer speed to low, slowly add the boiling milk mixture, and then add the flour mixture, a few tablespoons at a time, scraping down the bowl several times.
- Immediately pour the batter into the prepared pans and gently run a spatula through the batter to pop any large air bubbles.
- Bake until a tester comes out clean, 15 to 20 minutes. Let the cake cool completely in the pans. Run a knife around the edge before turning out onto serving plates.
- In a medium saucepan over medium heat, combine the milk, 1⁄4 cup (50g) of the sugar, butter, salt, and vanilla; bring to a gentle boil; and then remove from the heat.
- In a medium bowl, whisk together the cornstarch and remaining 1⁄4 cup (50g) sugar. Add the egg and egg yolks and whisk into a smooth paste.
- Whisk enough of the hot milk, a little at a time, into the egg mixture until it is warm to the touch. Once the eggs are tempered, pour the mixture back into the remaining milk in the pan.
- Return the saucepan to medium-high heat and bring the mixture to a boil; continuously whisk for 3 minutes more or the pastry cream will separate once it cools.
- If there are any lumps in the pastry cream, strain it through a fine-mesh sieve into a shallow container and cover with plastic wrap, pressed directly onto the surface, to prevent a skin from forming.
- In a large bowl, add enough ice cubes and cold water to create a bath for the container to sit in without the water breaching the sides.
- Set the container in the ice bath or place in the freezer until chilled, about 15 minutes before using. Or transfer to an airtight container and store in the refrigerator for up to 3 days.
- In a medium saucepan over low heat, warm the cream until just simmering. Turn off the heat and add the chocolate. Swirl the pan to make sure all of the chocolate is submerged in the hot cream. Let sit for 3 minutes and then gently stir until smooth.
- Transfer the ganache to an airtight container and store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
- Gently warm the ganache over a pan of simmering water, forming a double boiler, to a pourable or spreadable consistency, depending on your needs.
- Place one cake layer on a serving plate.
- Stir the pastry cream to loosen, then mix in one-third of the whipped cream to lighten. Fold in the remaining whipped cream.
- Using an offset spatula, spread all of the pastry cream over the cake; making sure not to go quite to the edge. Place the next cake layer over the pastry cream. Gently press down on the cake to make sure it is sitting snugly on the pastry cream. If the pastry cream goes beyond the edge, clean it up with a metal decorating spatula. Cover with plastic wrap and refrigerate for about 1 hour to set the pastry cream in place.
- Pour the ganache over the top of the cake, starting in the center and stopping just as it drips over the edge.
- Refrigerate the cake until the ganache sets, about 30 minutes, then serve right away.
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