Chocolate Berry Cream Pie Food

HEAVENLY CHOCOLATE-BERRY PIE

Steps:

• Preheat oven to 325°F. Mix crumbs, granulated sugar and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool.
• Place 3 oz. chocolate in microwaveable bowl. Microwave on HIGH 1-1/2 min.; stir until chocolate is completely melted. Set aside. Beat cream cheese, brown sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping. Spoon into crust. Refrigerate several hours or overnight.
• Top pie with strawberries just before serving. Place remaining chocolate in microwaveable bowl. Microwave on HIGH 1 min.; stir until chocolate is completely melted. Drizzle over pie. Store leftover pie in refrigerator.

CHOCOLATE CREAM PIE

Steps:

• Preheat oven to 350°F.
• Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter.
• Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake for 10-12 minutes. Set aside to cool.
• To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
• Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth.
• Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).
• Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
• Pour filling into the cooled cookie crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4-6 hours or overnight, if desired.
• Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes.
• Add the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.
• Spread whipped cream over pie and top with chocolate curls or shavings.

CHOCOLATE CREAM PIE

Steps:

• First, make the base. Blitz the biscuits to fine crumbs in a food processor, or tip into a sandwich bag and bash with a rolling pin. Add the melted butter and pulse to combine. Tip into a 22cm pie dish and press into the base and up the side using the back of a spoon. Keep chilled.
• Tip the sugar and milk into a medium saucepan over low-medium heat, and whisk until the milk is steaming and the sugar has dissolved. Meanwhile, whisk the egg yolks and cornflour together in a bowl to make a smooth paste.
• Add a few spoonfuls of the hot milk to the yolk mixture, whisking to loosen. Slowly whisk this back into the saucepan of hot milk. Continue to whisk until the mixture begins to thicken to a custard-like consistency, about 3-5 mins.
• Remove the pan from the heat and whisk in the butter, dark chocolate and vanilla until the chocolate and butter have melted and the mixture is completely smooth. Pour this over the chilled base and smooth the surface with a spatula. Cover with a circle of baking parchment to prevent a skin forming and chill until set (about 3-4 hrs). Will keep chilled for up to 24 hrs.
• Just before you're ready to serve, whip the cream, icing sugar and vanilla together to soft peaks using an electric whisk. Spoon this over the middle of the pie and gently spread to the edge using the back of the spoon. Sprinkle with chocolate shavings. Or, you could also try sprinkling with crushed candy cane pieces for a mint-chocolate flavour.

NO-BAKE BLUEBERRY CREAM PIE

Steps:

• For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined.
• Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook's Note).
• While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy.
• In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks.
• Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer.
• Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface.

NO-BAKE CHOCOLATE RASPBERRY CREAM PIE

Steps:

• Place broken cookies in processor. Using on/off turns, process until finely ground. Place chocolate chips, butter, and sugar in microwave-safe bowl. Microwave on high at 15-second intervals until melted, stirring occasionally. Add chocolate mixture to processor and blend until combined. Press crumb mixture onto bottom and up sides of 9-inch glass pie dish (do not pack firmly). Chill crust while preparing filling.
• Whisk condensed milk, crème fraîche, lemon juice, and lemon peel in large bowl to blend. Add half of raspberries. Stir, pressing gently on some raspberries, until raspberries begin to break apart and filling turns pink. Transfer filling to crust. Chill until filling is set, about 2 hours.
• Scatter remaining raspberries over pie. Cut into wedges and serve.
• *Sold at most supermarkets and at specialty foods stores.

WHITE CHOCOLATE BERRY PIE

Steps:

• In a microwave, melt 4 ounces white chocolate with milk; stir until smooth. Cool to room temperature. , Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in orange zest and melted chocolate. Fold in whipped cream. , Spread into crust. Arrange strawberries on top. Melt remaining white chocolate; drizzle over berries. Refrigerate for at least 1 hour. Store in the refrigerator.

CHOCOLATE-BERRY CREAM PIE

Steps:

• MAKE THE TRIPLE BERRY CURD FIRST:.
• Place all berries in a blender, and process until smooth.
• Press berry mixture through a sieve over a medium bowl using the back of a spoon, reserving 1 cup pureé; discard seeds.
• Reserve any remaining pureé for another use; store in the refrigerator.
• Combine sugar or sugar sustitute, cornstarch, and salt in medium, heavy saucepan; stirring with a whisk.
• Stir in cup of pureé, juice, and eggs.
• Bring to a boil over medium heat, stirring constantly with whisk.
• Reduce heat and simmer 1 minute or until thivk, stirring constantly.
• Remove from heat; add butter, stirring gently until butter melts.
• Cool.
• Spoon mixture into a medium bowl; cover and chill for at least 6 hours or overnight(mixture will thicken as it cools).
• PREPARE THE PIE CRUST AND FILLING:.
• Preheat oven to 350º.
• Combine first 4 ingredients in a small bowls; stir with a fork until moist.
• Press into bottom and 1" up sides of a 9" pie plate coated with cooking spray.
• Bake for 8 minutes; cool on wire rack.
• Combine mascarpone or cottage cheese and next 5 ingredients(through Amaretto, if using) in a food processor; process for 1 minute or until smooth.
• Add eggs and egg yolk; process until smooth.
• Add almond meal, if using.
• Poon filling into prepared crsut.
• Bake for 35 minutes or until set.
• Cool completely on a wire rack.
• Cover and chill at least 4 hours or overnight.