V'S CREAMY CHOCOLATE PIE
This is my husband's absolute favorite chocolate pie. I make many desserts for the holidays, but this simple pie pleases him over all the fancy desserts. My Kids love it too! It's the Chocolate Pudding!
Provided by Vseward Chef-V
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- POUR milk into medium bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. (Mixture will be thick.).
- SPREAD 1-1/2 cups of the pudding onto bottom of crust.
- Gently stir half of the whipped topping into remaining pudding. Spread over pudding layer in crust; top with the remaining whipped topping.
- REFRIGERATE 3 hours or until set. Store leftover pie in refrigerator.
Nutrition Facts : Calories 207.5, Fat 11.1, SaturatedFat 3.4, Cholesterol 8.9, Sodium 242.2, Carbohydrate 24.3, Fiber 0.7, Sugar 9.2, Protein 3.6
CHOCOLATE CREAM PIE
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Beat the cream cheese, 1/2 cup of the sugar, the cocoa powder, milk and vanilla extract in a medium bowl with an electric mixer until fluffy.
- Spread in the chocolate cookie crust.
- Beat the heavy cream with the remaining 2 tablespoons of the sugar in a second medium bowl with an electric mixer until soft peaks form, then spread over the cream cheese layer. Top with shaved chocolate.
CHOCOLATE PIE
Perfect for parties - creamy rich chocolate on a digestive biscuit base!
Provided by summerlaura
Time 20m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Crush Biscuits.
- Melt 60g Butter & Add Crushed Biscuits.
- Put Mixture Into Serving Dish & Press Down.
- Put In Fridge To Set.
- In A Saucepan:
- Melt 50g Butter - When Butter Is ALMOST Melted Add The Cream & Remove From Heat.
- Stir In Chunks Of The Chocolate. Mix Until Ingredients Are Combined & All Chocolate Is Melted.
- Pour Over Set Biscuit Base & Return To Fridge Until Set.
BEST CHOCOLATE CREAM PIE
This filling just on it's own is good enough to serve for a pudding or mousse, this is a beautiful pie that makes a wonderful after dinner dessert to serve to your guests. It can also be made using a graham cracker crust, if you are a serious chocolate lover, then you will love this pie. Plan ahead this pie needs to chill for 6 hours or more before serving. Please do not cut into it before the 6 hours, as it will not be set enough. Make certain to finely chop the chocolate well so it will incorporate into the hot cream, you can do this, and bake the crust well in advance.
Provided by Kittencalrecipezazz
Categories Pie
Time 7h
Yield 1 (9-inch) pie
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees F (middle rack).
- To make crust: mix together all ingredients.
- Press into bottom and up sides of a 9-inch pie plate (1-quart capacity).
- Bake for 12 minutes: cool completely.
- For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks.
- Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick).
- Remove from heat and add in butter and vanilla.
- Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours).
- Spoon the filling into the crust and cover lighty with plastic wrap.
- Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!).
- Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.
DARK CHOCOLATE CREAM PIE
Taste of Home had this recipe and it's so good, dark, creamy chocolate made from scratch and so easy. Now if I can just master the making of pie crust!!
Provided by Bonnie G 2
Categories Pie
Time 30m
Yield 1 9 inch Pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- In large saucepan, combine sugar, cornstarch and salt.
- Stir in milk and chocolate.
- Cook and stir over medium high heat until thickened and bubbly.
- Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
- Remove from the heat.
- Stir in butter and vanilla.
- Spoon into baked pastry shell.
- Cool on wire rack.
- Cover and chill for at least 3 hours.
Nutrition Facts : Calories 429.4, Fat 23.1, SaturatedFat 10.9, Cholesterol 107.3, Sodium 284.4, Carbohydrate 53.3, Fiber 2.2, Sugar 31.4, Protein 7.1
CHOCOLATE CREAM PIE
This pie is so rich. It is so quick and easy. It is also enjoyed quick and easy. You must try this for your next Chocolate Pie. I HAVE to make it EVERY Thanksgiving, especially for son Kevin and son-in-law Dwain. My sister-in-law, Sherry, entered it in their 1996 church cookbook, "Give Us This Day Our Daily Bread", Wise County, Texas.
Provided by Young Living in Tex
Categories Pie
Time 25m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix water and cornstarch and cocoa until smooth.
- Sir in Eagle Brand milk and egg yolks.
- Cook until thick in saucepan or microwave.
- Stir in 2 tablespoons butter.
- Add vanilla.
- Cool slightly (stirring occasionally).
- Pour into baked pie shell.
- For meringue: Preheat oven to 400°.
- Top with meringue and brown.
- Or may top with whipped cream after chilling pie.
CHOCOLATE CREAM PIE II
This is an old family recipe my grandmother used to make me when I was a little boy.
Provided by Cecil
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
- Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 57.7 g, Cholesterol 88 mg, Fat 13.2 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 301.8 mg, Sugar 44.8 g
CREAMY CHOCOLATE PIE
What could be better than a chocolate cream pie with a whipped cream topping?
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 9
Steps:
- In saucepan, over medium heat, melt chocolate with EAGLE BRAND® and salt. Cook and stir until very thick and bubbly, 5 to 8 minutes. Add water and egg yolks; cook and stir rapidly until mixture thickens and bubbles again. Remove from heat; stir in vanilla. Cool 15 minutes. Chill thoroughly, about 30 minutes; stir.
- In mixing bowl, beat 1 cup whipping cream until stiff; fold into cooled chocolate mixture. Pour into pie shell. Chill 3 hours or until set. Spread top with additional whipped, whipped cream(optional). Refrigerate leftovers.
Nutrition Facts : Calories 567.6 calories, Carbohydrate 31 g, Cholesterol 129.9 mg, Fat 36.2 g, Fiber 2.1 g, Protein 6.4 g, SaturatedFat 19.5 g, Sodium 286.2 mg, Sugar 16 g
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BEST EVER CHOCOLATE CREAM PIE - THE DOMESTIC REBEL
From thedomesticrebel.com
5/5 (1)Category Dessert, PieCuisine American, DessertTotal Time 6 hrs 15 mins
- First, make sure your frozen deep-dish pie crust is blind baked according to package instructions. Set aside.
- For your filling: In a medium saucepan, whisk together the granulated sugar, flour, cocoa powder and salt off of the heat until fully combined. Meanwhile, in a medium bowl, whisk together the egg yolks and half-and-half until fully combined. Add the egg mixture to the saucepan with the dry ingredients.
- Bring the filling ingredients to a slow boil over medium heat, stirring constantly. Mixture will gradually begin to thicken until it reaches a pudding consistency. This depends on your stove, but could take anywhere from 7-10 minutes. The mixture should be pretty thick to stir with a spoon. Whisk in the butter and bittersweet chocolate until fully combined.
- Pour the filling into the pie crust and smooth out the top. Cover the surface of the filling with plastic wrap. Refrigerate for at least 6 hours, up to overnight, to set. Just before serving, prepare the whipped cream: in the bowl of a stand mixer, beat together the heavy whipping cream and confectioners' sugar until stiff peaks form, about 5-7 minutes. Scoop the whipped cream onto the surface of the pie; top with chocolate curls.
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