CHOCOLATE CLOUD CREAM PIE
Melted semi-sweet chocolate bumps up the chocolatey lusciousness of chocolate pudding in this sumptuous cream pie.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Melt 3 oz. chocolate as directed on package. Beat pudding mix and milk in medium bowl with whisk 2 min. Add melted chocolate; mix well. Spoon into crust.
- Whisk marshmallow creme and cream cheese in large bowl until blended. Stir in COOL WHIP. Spread over pudding mixture in crust. Grate remaining chocolate; sprinkle over pie.
- Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 360, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 20 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CLOUD NINE CHOCOLATE PIE
My nephew first made this and I used to ask for him to make it all the time. I finally started making it this year. ALCOHOL within--- not cooked out --- Sooo yummy!
Provided by Penny Babcock-Stallcup
Categories Chocolate
Time 4h20m
Number Of Ingredients 8
Steps:
- 1. Combine Chocolate and 1 1/2 Tablespoons cream in heavy saucepan; cook over low heat until the chocolate melts. Beat cream cheese in a small mixing bowl, add sugar, ! Tablespoon cream and the chocolate mixture ( I usually wait til it melts and cools a minute or so). Gradually add kahlua. Set aside.
- 2. Whip remaining cream in separate bowl until stiff with electric mixer on high spped; add powdered sugar. Fold the chocolate mixture from step1 into this blending until smooth. Spoon into crust. Freeze until firm ( I usually leave all day or overnight). Add coll whip before serving to each slice. Store in freezer - if there is any left!
CHOCOLATE DREAM PUDDING PIE
Provided by My Food and Family
Categories Recipes
Time 6h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
- Spoon into crust.
- Freeze 6 hours or until firm. Remove pie from freezer about 15 min. before serving. Let stand at room temperature to soften slightly.
- Heat ice cream topping as directed on label; drizzle over pie. Top with remaining COOL WHIP.
Nutrition Facts : Calories 360, Fat 19 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 5 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CHOCOLATE CLOUD PIE
With a chocolate crumb crust and filling, chocolate lovers will be on cloud nine when they sample a slice of this fudgy baked pie.
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield Makes 10 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F. Mix wafer crumbs, granulated sugar and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.
- Beat cream cheese, brown sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in chocolate; pour into crust.
- Bake 35 min. Cool completely. Store leftover pie in refrigerator.
Nutrition Facts : Calories 420, Fat 28 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 105 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
CHOCOLATE RASPBERRY CLOUD
This pie won First Place in the Pie for the New Millennium Category at the American Pie Council's 2000 National Pie Championship. Emily chose this recipe because it is quick, easy, and impressive for special occasions, just right for the busy lifestyles of the new millennium. To make this recipe even quicker, use a store bought chocolate cookie crust. When ready to serve, drizzle raspberry syrup on each plate.
Provided by Emily Lewis
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- To Make Crust: In a small bowl, mix together crushed cookies and melted butter. Press mixture into a 9 inch pie pan using your hands or the back of a spoon. Refrigerate until firm.
- To Make Filling: Whip 2 cups of cream until soft peaks form. Continue to whip while slowly adding sugar, followed by vanilla extract. Whip until stiff, then stir in 1/2 cup raspberry syrup.
- Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust. Cover with a layer of chocolate cookies. Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies. If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan. Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture. Cover carefully. Refrigerate at least 12 hours before serving. Pie will keep up to 3 days.
- Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer. If desired, garnish with fresh raspberries, mint leaves, and chocolate curls.
Nutrition Facts : Calories 590.8 calories, Carbohydrate 68 g, Cholesterol 94 mg, Fat 34.7 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 19.1 g, Sodium 358.2 mg, Sugar 43.5 g
CHOCOLATE CLOUD PIE
Make and share this Chocolate Cloud Pie recipe from Food.com.
Provided by Newbiechef4
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325ºF.
- Beat cream cheese, both sugars, and vanilla until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in chocolate; pour into crust.
- Bake 35 minute Cool completely. Store leftover pie in frige.
Nutrition Facts : Calories 446.2, Fat 32.9, SaturatedFat 17.4, Cholesterol 92.4, Sodium 308.8, Carbohydrate 37.2, Fiber 3.2, Sugar 23.7, Protein 8.1
CHOCOLATE PIE
Steps:
- For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
- For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
- Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
- For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.
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