FLAKY AND TENDER CHOCOLATE PIE CRUST
Steps:
- In a food processor , combine the flour, cocoa, sugar, and salt until blended. Add the butter and shortening and pulse on/off until mixture resembles coarse crumbs, about 5 seconds. Add the egg yolk and water and process with on/off turning until the dough forms a ball. To mix by hand: In a medium bowl, mix the flour, cocoa, sugar, and salt. Cut in the butter and shortening with two knives or a pastry blender until the mixture resembles coarse crumbs. Add the egg yolk and water and stir with a fork until the mixture begins to clump together.
- Press the dough into a ball, then flatten into a 1-inch round disc, about 1/4-inch thick or so. (If you're not using it immediately, wrap the dough in plastic and refrigerate for up to three days or freeze up to three months.)
- Roll out the dough, always rolling from the center away from you, not back and forth.
- Lightly oil the pie pan to help prevent sticking. Glass or dark metal pans make crispier crusts. Shiny pans make pale crusts.
- Press the dough into a 9-inch pie pan, trim the excess from the sides and pinch to form a decorative edge.
- If your pie recipe calls for a pre-baked pie crust, prick the bottom of the crust with a fork several times to release steam and prevent the crust from bubbling. Bake at 425 F until the pastry is lightly browned, about 10 minutes. If the pie is to be filled and then baked, do not prick the bottom of the crust because the filling will leak out while baking.
Nutrition Facts : Calories 203 kcal, Carbohydrate 15 g, Cholesterol 129 mg, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, Sodium 238 mg, Fat 14 g, ServingSize 8 servings, UnsaturatedFat 7 g
CRISP COCONUT AND CHOCOLATE PIE
Icebox pies, like this coconut-and-chocolate one, can be assembled in a snap. The crust is first toasted in the oven, then filled with chocolate ganache -- a rich mixture of chocolate and cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 eight-inch pie
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Place the butter and a third of the coconut in the bowl of a food processor fitted with the metal blade. Process until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining coconut over mixture, and combine with your fingers.
- Place an 8-inch tart pan with a removable bottom on a baking sheet. Press coconut mixture into bottom and up sides of pan to form a crust, leaving top edges loose and fluffy. Place a ring of aluminum foil over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil, and cook until edges are browned, 4 to 6 minutes. Transfer to a wire rack to cool completely.
- Place chocolate in a medium heatproof bowl. Bring cream just to a boil in a small saucepan, and pour over chocolate. Let sit 10 minutes, and stir until chocolate is melted and combined. Let cool, and pour into coconut crust. Cover with plastic wrap, and transfer to refrigerator until filling is set, at least 1 hour. Cut into wedges, and serve.
CHOCOLATE CREAM PIE I
Creamy chocolate-filled pastry. Top with whipped cream and grated chocolate if you like.
Provided by Debbie Cavitt
Categories Desserts Pies No-Bake Pie Recipes
Time 4h45m
Yield 8
Number Of Ingredients 8
Steps:
- Combine 1/2 cup sugar, flour, milk, and chopped chocolate in a 2-quart saucepan. Cook over medium-high heat, stirring constantly, until mixture begins to bubble. Reduce heat; simmer and continue stirring for 2 minutes more.
- Remove pan from heat. Whisk remaining 1/4 cup sugar into egg yolks.
- Pour the hot milk mixture into the egg yolks in a slow stream, whisking constantly. Return filling mixture to the saucepan and cook over medium heat for an additional 90 seconds, stirring constantly. Remove from heat, and stir in butter and vanilla.
- Pour filling into pie shell, and chill until set, about 4 hours. Top with whipped cream and a little grated chocolate before serving.
Nutrition Facts : Calories 322.4 calories, Carbohydrate 38.6 g, Cholesterol 89.3 mg, Fat 17.2 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 7.4 g, Sodium 172.2 mg, Sugar 21.8 g
CHOCOLATE-CHERRY CRISP
Reward someone with a tasty home-baked dessert. No one needs to know it was so quick and easy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 9
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In ungreased 8-inch square pan, spread pie filling.
- In medium bowl, mix Bisquick mix, brown sugar and oats. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in chocolate chips. Spoon evenly over pie filling.
- Bake 30 to 35 minutes or until very bubbly around edges. Serve warm.
Nutrition Facts : Calories 260, Carbohydrate 41 g, Cholesterol 15 mg, Fat 2, Fiber 2 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 32 g, TransFat 0 g
CHOCOLATE CRISPY PIE
This is a combination of two recipes. The chocolate filling is my son's favorite and I love the crispy crust.
Provided by Lori Mama
Categories Pie
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- For crust:.
- melt butter in saucepan over medium heat.
- Add chips and melt.
- add rice cereal and mix til well coated.
- place in greased 9" pie plate and press well to bottom and up the sides.
- chill 30 minutes or until firm.
- For pudding:.
- In saucepan, combine first 3 ingredients.
- whisk in cold water until thick paste forms.
- gradually whisk in boiling water.
- cook over medium heat, whisking all the while, until the mixture thickens.
- about 10 minute.
- remove from the heat and stir in the butter and vanilla.
- transfer to a bowl.
- place a piece of cling wrap on surface to pervent a skin from forming.
- cool pudding
- pour into cooled pie shell and refrigerate for 2 hours or until set.
- top with whipped cream.
- Cook time includes the 2 hour chill time.
CHOCOLATE PIE CRUST
Easy homemade chocolate pie crust!
Provided by Laurie McNamara
Categories Desserts & Sweet Treats
Time 35m
Number Of Ingredients 6
Steps:
- Combine the flour, cocoa, sugar, salt and butter into a food processor and pulse until it's crumbly. Next add one tablespoon of the water (no ice) at a time (about 2-3 total tablespoons depending), pulsing after each addition until it forms in to large clumps and resembles coarse wet sand.
- Form into a round disc and wrap into plastic wrap or place into a quart-size re-sealable bag. Refrigerate for 30 minutes to let it rest.
- Roll out dough evenly. Carefully roll the dough around your rolling pin and carefully lay it over either a 9 inch pie plate or a round tart pan.
- If making a pie, trim the edges and leave an inch overhang. Fold the inch overhang underneath to form a rim and crimp with fingertips.
Nutrition Facts : ServingSize 1 recipe, Calories 1441 kcal, Carbohydrate 137 g, Protein 17 g, Fat 95 g, SaturatedFat 59 g, TransFat 4 g, Cholesterol 244 mg, Sodium 1182 mg, Fiber 7 g, Sugar 25 g, UnsaturatedFat 28 g
CHOCOLATE COOKIE CRUST
Steps:
- Preheat the oven to 350°F (175°C).
- Crumble the cookies into the work bowl of a food processor and process until finely ground. Alternatively, you can put them in a bag and whack them with a rolling pin until finely crushed. Pour the butter into the crumbs and mix (hands are best for this) until the butter is fully incorporated and the texture is that of wet sand. Firmly press the crumbs against the sides of a 9-inch (23-cm) pie pan, then against the bottom of the pan (the underside of a measuring cup works well for smoothing the bottom crust). Chill the crust for at least 15 minutes to help prevent it from crumbling when serving.
- Bake the crust for 10 minutes, or until fragrant. Remove it and allow it to cool before filling.
CHOCOLATE CHERRY PIE
Assures Maxine Smith of Owanka, South Dakota. "This rich and creamy pie is sure to please any dyed-in-the-wool chocoholic!"
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a bowl, mix flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Press firmly onto the bottom and sides of a 9-in. pie plate. , Bake at 350° for 15-20 minutes or until golden brown. Cool completely. , In a saucepan, combine milk, chocolate chips and salt; cook and stir over low heat until chocolate melts. Stir in pie filling and extract. Pour into crust. Chill 2-3 hours or until firm. Garnish with whipped cream and cherries if desired.
Nutrition Facts : Calories 517 calories, Fat 22g fat (14g saturated fat), Cholesterol 48mg cholesterol, Sodium 490mg sodium, Carbohydrate 76g carbohydrate (60g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE CHESS PIE I
This is a very easy pie to make, and it tastes wonderful!
Provided by Karin Christian
Categories Desserts Pies Chocolate Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Blend together butter or margarine, eggs, cocoa, sugar, milk, and vanilla with a hand mixer until smooth. Pour filling into unbaked pie shell.
- Bake at 375 degrees F (190 degrees C) for 45 minutes, or until set. Let cool before slicing.
Nutrition Facts : Calories 361.9 calories, Carbohydrate 51.1 g, Cholesterol 67.8 mg, Fat 16.3 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 7 g, Sodium 198 mg, Sugar 39.8 g
CHOCOLATE PUDDING PIE WITH COOKIE CRUMB CRUST
Make and share this Chocolate Pudding Pie with Cookie Crumb Crust recipe from Food.com.
Provided by AmyZoe
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Pour milk into a large bowl.
- Add pudding mixes.
- Beat with wire whisk for 2 minutes or until smooth. The mixture will be thick.
- Immediately stir in Cool Whip whipped topping.
- Spoon the filling into the crust.
- Refrigerate the pie or 4 hours or until set.
- Garnish as desired.
Nutrition Facts : Calories 342.4, Fat 17.1, SaturatedFat 9.5, Cholesterol 7.5, Sodium 544.6, Carbohydrate 43.5, Fiber 1.8, Sugar 25.3, Protein 4.1
PEANUT BUTTER CREAM PIE WITH CHOCOLATE CRISPY CRUST
This is the absolute best peanut butter cream pie i have ever tasted. Originally from Mrs. Field's cookbook. The crust is so unique and works awesome with this pie.
Provided by DamiansMummy
Categories Pie
Time 50m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Make the crust: Use a double boiler to melt the 6 oz. of chocolate and butter over low heat.
- Remove from heat and stir until smooth.
- Gently fold in the rice cereal until it's completely coated. Then set it to the side until it cools to just warm and then stir in the mini chips.
- Press into a buttered 9 inch pie pan and chill for 30 minutes to set the chocolate.
- Prepare the filling: In a large bowl beat the cream cheese until fluffy. Beat in the condensed milk, peanut butter, and vanilla.
- In a medium bowl, beat the heavy cream until soft peaks form. Fold whipped cream into the peanut butter mixture.
- Pour into the pie crust.
- Make the topping: Use a double boiler to melt the milk chocolate over hot, not simmering water.
- Add the cream and stir until blended and smooth.
- Set aside to cool slightly, then drizzle the chocolate over the top of the pie.
- Refrigerate about 2 hours to set.
Nutrition Facts : Calories 799.1, Fat 57.2, SaturatedFat 30, Cholesterol 115.5, Sodium 349.8, Carbohydrate 64.2, Fiber 3.5, Sugar 50.1, Protein 15.4
CHOCOLATE CUSTARD PIE
Crispy, homemade crust filled with a decadent, rich chocolate filling and topped with billowy, sweetened whipped cream! What's not to love?! Garnish with unsweetened cocoa powder or chocolate curls.
Provided by Pam Lolley
Categories Custard and Cream Pies
Time 9h40m
Yield 8
Number Of Ingredients 20
Steps:
- Prepare crust: Pulse flour, sugar, and salt in a food processor 3 to 4 times or until combined. Add butter and shortening and pulse 10 to 12 times or until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture; pulse 5 to 6 times or until dough clumps together, adding up to 1 tablespoon water, 1 teaspoon at a time, if necessary. Gently shape dough into a flat disk. Wrap in plastic wrap, and chill for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Roll dough into a 12-inch circle (about 1/8 inch thick) on a floured surface. Fit into a 9-inch pie plate; turn edges under and crimp. Prick the bottom and sides with a fork. Line pastry with parchment paper, and fill with pie weights or dried beans.
- Bake in the preheated oven for 12 minutes. Remove pie weights and parchment paper and continue to bake until lightly browned and crisp, 10 to 12 minutes more. Transfer to a wire rack and cool while preparing filling.
- Prepare filling: Whisk together sugar, flour, cocoa powder, and salt in a large saucepan. Whisk together heavy cream, milk, and egg yolks in a medium bowl until completely blended. Gradually whisk egg mixture into sugar mixture.
- Cook over medium heat, whisking constantly, just until mixture begins to boil, 6 to 8 minutes. Cook for 1 more minute, whisking constantly. Remove from heat and whisk in semisweet chocolate, bittersweet chocolate, butter, and vanilla until chocolate and butter have melted and mixture is completely smooth.
- Spread filling in the cooled crust. Place plastic wrap directly on the warm filling and chill in the refrigerator until set, 8 to 24 hours.
- Prepare topping: Beat heavy cream and vanilla at medium-high speed with an electric mixer until foamy. Gradually add 3 tablespoons sugar, beating until soft peaks form.
- Just before serving, top pie with whipped cream.
Nutrition Facts : Calories 815.5 calories, Carbohydrate 63.9 g, Cholesterol 258.6 mg, Fat 60.1 g, Fiber 3.2 g, Protein 9.1 g, SaturatedFat 34.7 g, Sodium 271.6 mg, Sugar 37.2 g
COCOA CRISPY RICE CHOCOLATE HAZELNUT MOUSSE PIE RECIPE BY TASTY
Here's what you need: cocoa crispy rice cereal, semi-sweet chocolate chips, unsalted butter, nonstick cooking spray, chocolate hazelnut spread, heavy cream, sugar, sugar, unsalted butter, cocoa crispy rice cereal, toasted hazelnuts, kosher salt
Provided by Betsy Carter
Categories Desserts
Yield 8 servings
Number Of Ingredients 12
Steps:
- Make the crust: Add the crispy rice cereal to a zip-top bag, seal, and crush into crumbs with a rolling pin. Transfer the crumbs to a large bowl.
- In a medium bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between, until melted and smooth, about 1 minute total.
- Pour the melted chocolate mixture over the cereal crumbs and stir to combine.
- Grease 9½-inch (24-centimeter) pie dish with nonstick spray. Pour the crust mixture into the dish and press into an even layer against the bottom and up the sides of the pan.
- Chill in the refrigerator while you make the mousse.
- Make the chocolate hazelnut mousse: Microwave the chocolate hazelnut spread for 30 seconds. Set aside.
- In a large bowl, beat the cold heavy cream with an electric hand mixer until soft peaks form. Add the sugar and beat to incorporate.
- Using a rubber spatula, fold the warm chocolate hazelnut spread into the whipped cream until incorporated.
- Remove the crust from the refrigerator and pour in the mousse. Spread in an even layer.
- Cover the pie with plastic wrap and freeze for at least 6 hours, or overnight.
- Make the crispy rice topping: Line a baking sheet with parchment paper.
- Add the sugar to a medium nonstick skillet over medium-high heat. Cook without stirring for 1-2 minutes, until the sugar begins to caramelize. Swirl it around in the pan to help caramelize evenly.
- Once the sugar is light amber in color, reduce the heat to low and add the butter. Use a rubber spatula to stir until the butter is melted, then turn off the heat. Add the crispy rice cereal and toasted hazelnuts and quickly stir to coat.
- Transfer the topping to the prepared baking sheet and sprinkle with the salt. Use two forks to separate the mixture into smaller chunks, being careful not to touch the hot sugar with your hands. Let cool completely, about 15 minutes. The topping can be made 1 day ahead. Store in an airtight container once cooled.
- When ready to serve, remove the pie from the freezer. Decorate the top with the crispy rice topping. Let the pie sit at room temperature for 10 minutes before slicing with a sharp knife. Warm the blade in hot water and wipe between each cut for clean slices.
- Enjoy!
Nutrition Facts : Calories 519 calories, Carbohydrate 49 grams, Fat 37 grams, Fiber 3 grams, Protein 4 grams, Sugar 34 grams
CHOCOLATE CHIP PIE IV
Just like a chocolate chip cookie in a pie shell, this pie is sweet, chocolaty and gooey. Flour, eggs, sugar, butter, chocolate bits, and pecans make the filling for this delightful pie that bakes in about an hour.
Provided by Glenda
Categories Desserts Pies Chocolate Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- In a mixing bowl, mix sugar and flour.
- Stir in beaten eggs, butter, nuts, chocolate chips and vanilla. Mix well.
- Pour mixture into pie crust. Place pie pan on cookie sheet. Bake in a preheated 325 degree F (165 degree C) oven for one hour.
Nutrition Facts : Calories 554.8 calories, Carbohydrate 56.5 g, Cholesterol 77 mg, Fat 36.4 g, Fiber 3.6 g, Protein 6 g, SaturatedFat 14.1 g, Sodium 218.6 mg, Sugar 37.2 g
CRISP COCONUT AND CHOCOLATE PIE
Make and share this Crisp Coconut and Chocolate Pie recipe from Food.com.
Provided by seahorse73
Categories Pie
Time 1h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Place butter and 1/3 of the coconut in the bowl of a food processor fitted with the metal blade.
- Process until mixture forms a ball, 1 to 2 minutes.
- Transfer to a medium bowl.
- Sprinkle remaining coconut over mixture, and combine with your fingers.
- Place an 8" tart parn with a removeable bottom on a baking sheet.
- Press coconut mixture into bottom and up sides of pan to form a crust, leaving top edges loose and fluffy.
- Place a ring of aluminum foil over edge to prevent burning.
- Bake until center begins to brown, 10 to 15 minutes.
- Remove foil, and cook until edges are browned, 4 to 6 minutes more.
- Transfer to a wire rack to cool completely.
- Place chocolate in a medium heatproof bowl.
- Bring cream just to a boil in a small saucepan, and pour over chocolate.
- Let sit 10 minutes, and stir until chocolate is melted and combined.
- Let cool, and pour into coconut crust.
- Cover with plastic wrap, and refrigerate until filling is set, at least 1 hour.
- Cut into wedges and serve.
Nutrition Facts : Calories 688.7, Fat 64.2, SaturatedFat 44.9, Cholesterol 88.3, Sodium 165.1, Carbohydrate 37.5, Fiber 8.6, Sugar 22.8, Protein 7.5
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