Chocolate Dream Pie Food

CHOCOLATE DREAM PUDDING PIE

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.

CHOCOLATE CREAM PIE

Steps:

• Make the crust: Preheat the oven to 375 degrees F. Roll out the pie dough into a 12-inch round on a lightly floured surface, then fit into a 9-inch pie dish. Fold the overhanging dough under itself and crimp the edges.
• Place a piece of parchment paper in the pie crust and fill with dried beans or pie weights. Bake until the crust is starting to set and the edges are browning, about 20 minutes. Remove the parchment and beans and continue to bake until completely golden and crisp looking, another 5 minutes. (If the edges are getting too brown, cover them with some foil.) Let the crust cool completely.
• Melt the bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water. Using a pastry brush, paint the inside of the pie shell with the melted chocolate in a thin even layer. Set aside to harden.
• Meanwhile, make the filling: Pour 2 cups milk into a heatproof bowl and set over the pan of simmering water. Heat until the milk is almost, but not quite, boiling. Add the unsweetened chocolate and stir until it?s completely melted. Set aside off the heat.
• In a big bowl, whisk the sugar, cornstarch, flour and salt. Whisk in the remaining 1/2 cup milk, then stir into the hot chocolate-milk mixture. Return the double boiler to medium-high heat. Whisk in the egg yolks and cook, whisking constantly, until the mixture is very thick, about 20 minutes. Remove from the heat and stir in the butter and vanilla until smooth. Let the filling cool slightly, then pour into the pie shell. Place a piece of plastic wrap directly onto the surface of the filling and refrigerate until cold, about 3 hours or overnight.
• Right before serving, make the whipped cream: Beat the mascarpone, sugar and vanilla seeds in a large bowl with a mixer until creamy. Add the heavy cream and continue to beat until it holds medium-stiff peaks.
• Add the whipped cream to a pastry bag fitted with a large star tip and pipe generously on top of the pie. Sprinkle with shaved chocolate.

CHOCOLATE CREAM PIE

Steps:

• For the crust: Preheat the oven to 375 degrees F.
• Roll the pie dough out on a lightly floured board to about 1/4-inch thick, then fit into a 9-inch pie dish and crimp the edges.
• Place a piece of parchment paper into the pie crust and fill with dried beans or pie weights. Bake until the crust is starting to set and the edges are browning, 20 minutes. Remove the parchment and beans, and continue to bake until completely golden and crisp looking, another 5 minutes. If the edges start browning before the center cooks, cover them with some foil. Let cool completely.
• Melt the bittersweet chocolate over a double boiler. Using a pastry brush, paint the inside of the pie shell with the melted chocolate in a thin even layer. Set aside to harden.
• For the chocolate filling: Meanwhile, in the top of a double boiler heat 2 cups of the milk until almost, but not quite, boiling. Add the chocolate and stir until it's completely melted. Set aside off the heat.
• In a big bowl, whisk together the sugar, cornstarch, flour and salt. Whisk in the remaining 1/2 cup milk.
• Stir the flour mixture into the hot chocolate mixture. Return the double boiler to the heat, whisk in the egg yolks, and cook, whisking constantly, until the mixture is very thick, about 20 minutes. Remove from the heat, then transfer to another bowl. Cover with plastic wrap directly touching the surface, and refrigerate until cold.
• At least 3 hours before you are ready to serve, add the chocolate filling to the pie shell, and refrigerate.
• For the whipped cream: Right before serving, cream together the mascarpone with the sugar and vanilla bean seeds in a stand mixer fitted with the whisk attachment. Add the heavy cream and continue to beat until it holds medium-stiff peaks.
• Add the whipped cream to a pastry bag fitted with a large star tip. Pipe the cream generously on top of the pie. Sprinkle with chocolate curls and shavings, and serve.

DREAM PIE

Steps:

• Beat whipped topping mix, 1 cup milk and vanilla in large bowl with mixer on high speed 6 min. or until soft peaks form.
• Add remaining milk and dry pudding mixes; beat on low speed until blended. Beat on high speed 2 min., stopping occasionally to scrape bottom and side of bowl. Spoon into crust.
• Refrigerate 4 hours or until firm.

HEALTHY LIVING TRIPLE-CHOCOLATE DREAM PIE

Steps:

• Cook pudding mix with milk in large saucepan as directed on package. Remove from heat. Whisk in peanut butter. Place pan in bowl of ice water; let stand 5 min., stirring occasionally.
• Meanwhile, whisk chocolate and 1/3 cup COOL WHIP until blended; spread onto bottom of pie crust.
• Add 2/3 cup of the remaining COOL WHIP to pudding; whisk until blended. Pour into crust. Refrigerate 3 hours or until firm. Serve topped with remaining COOL WHIP.

EASY CHOCOLATE CREAM PIE

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in COOL WHIP.
• Spoon into crust.
• Refrigerate 3 hours or until firm.

DREAM WHIP PIE

Steps:

• Beat whipped topping mixes, 1 cup of the milk and vanilla in large bowl with electric mixer on high 6 minutes or until topping thickens and forms peaks.
• Add remaining 1-3/4 cups milk and pudding mixes; beat on low speed until mixed.
• Beat on high speed 2 minutes, scraping bowl occasionally.
• Spoon into pie shell.
• Refrigerate at least 4 hours.
• Garnish as desired.
• Store leftover pie in refrigerator.

CREAMY CHOCOLATE DREAM DESSERT

Steps:

• In a small bowl, cut butter into flour until mixture resembles coarse crumbs. Stir in pecans. Press into a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 15-20 minutes or until golden brown. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar; fold in 1 cup whipped topping. Spread over crust. , In a small bowl, whisk milk and pudding mix for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping and additional pecans if desired. Refrigerate at least 30 minutes before serving. Refrigerate leftovers.

CHOCOLATE DREAM PIE

Steps:

• Combine sugar, cornstarch and salt in a saucepan; gradually whisk in milk; stir in chocolate chips and egg yolks; cook over medium heat, stirring, until mixture is thickened.
• Remove pan from heat; add cream cheese and beat until smooth; cover surface with plastic wrap; refrigerate for one hour or just until cool.
• Reserve 1 cup whipped topping; fold remaining 2+ cups whipped topping into the chocolate mixture; spoon evenly into prepared pie crust; cover and refrigerate 6 to 8 hours, or overnight.
• Top with reserved whipped topping and chocolate curls; serve or keep refrigerated until needed.

WHITE CHOCOLATE COCONUT DREAM

Steps:

• Crust Preparation:
• Preheat oven to 450 degrees F.
• Combine shortening, flour and salt. Cut shortening into dry ingredients until pea-sized balls form. Add cold water and toss with fork until mixture holds together. Cover and chill. Roll out dough and place in 9-inch pie plate. Place parchment paper over crust and line with pie beads. Place in oven and bake for 15 minutes. Remove paper and pie beads and continue to bake until crust is golden brown. Remove pie from oven and place paper and beads back in crust to keep crust from shrinking as it cools.
• Filling Preparation:
• Mix sugar, cornstarch and salt in bowl. Set aside. In saucepan, place egg yolks, milk and vanilla bean (sliced lengthwise), mix well. Heat over medium heat, stirring occasionally. Remove vanilla bean and extract seeds, placing seeds and pod back into mixture. When mixture is hot (not boiling), sift in dry ingredients. Continue to cook, stirring constantly until mixture thickens and bubbles. Lower heat slightly and continue to cook and stir for 3 minutes. Remove from heat and remove vanilla bean pods. Add butter and chocolate. Stir until melted. Add 1 1/2 cups coconut. Cover with plastic wrap and chill.
• White Chocolate Mousse Preparation:
• Place 3/4 cup whipping cream in saucepan. Heat until steaming (approximately 165 degrees F). Pour over white chocolate. Whisk until all chocolate is melted. Cool to approximately 130 degrees F. Place whipping cream mixture in mixing bowl. Beat on medium-high speed until cream starts to thicken. Increase speed to high and continue to beat until stiff peaks form. Add a large spoonful of whipping cream to chocolate. Fold chocolate mixture into whipped cream.
• Assembly:
• Place chilled filling into baked pie shell and top with mousse. Decorate with toasted coconut. Serve.

WHITE CHOCOLATE DREAM PIE

Steps:

• Combine all crust ingredients and mash into the bottom of a greased 9x11 cake pan. Bake for 10 minutes in a 300 degree F oven. Set crust aside to cool while you prepare the filling.
• Combine cream, sugar, eggs, vanilla, and cornstarch into a medium sauce pan and bring to a boil over a medium flame. As the filling begins to thicken, add the butter, vanilla, and white chocolate chips. When the filling has thickened turn off the heat and whisk in the cream cheese. Pour the filling on top of the crust.
• Allow to cool in the refrigerator for at least thirty minutes. Then take the Cool Whip and spread over the top of the filling. Garnish with the remaining macadamia nuts and chill until ready to serve.

CHOCOLATE DREAM PIE

Steps:

• Prepare Dream Whip as directed on pkg. (using 1 cup milk and 1 teaspoons vanilla) in large mixing bowl.
• Add remaining milk and pudding mix. Whip, then beat at high speed for 2 minutes, scraping the bowl occasionally.
• Spoon into pie shell. Chill at least 4 hours.

CHOCOLATE-CARAMEL DREAM PIE

Steps:

• Combine crushed cookies and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for 30 minutes., Spread Nutella over crust. In a large bowl, combine caramel topping and 2 tablespoons cream; stir in almonds. Spoon over Nutella layer., In a small bowl, beat cream cheese and 1/3 cup confectioners' sugar; stir in melted chocolate and vanilla until smooth. In a large bowl, beat remaining cream until stiff peaks form; fold into cream cheese mixture. Spread over caramel-almond layer., Sprinkle with remaining confectioners' sugar. Garnish with additional whipped cream and chocolate stars if desired. Refrigerate for at least 1 hour before serving.

TRIPLE CHOCOLATE DREAM PIE

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.

CHOCOLATE PEANUT DREAM PIE

Steps:

• Prepare pudding according to package directions. Remove from the heat; whisk in peanut butter. Place pan in a large bowl of ice water for 5 minutes, stirring occasionally. Fold in whipped topping. , Pour into the crust. Cover and refrigerate for 1 hour or until set. Garnish with peanuts and whipped topping if desired.

NO BAKE CHOCOLATE DREAM PIE

Steps:

• In a large saucepan combine the sugar, butter, cocoa powder and milk. Bring to boiling over medium-high heat, stirring constantly. Reduce heat; boil gently 1-2 minutes more. Remove from heat.
• Stir in oats, coconut, chopped pecans and vanilla until well mixed. Pour into pastry shell. Cover and chill in the refrigerator for at least 6 hours.
• To serve, remove from refirgerator and let stand 20 minutes. If desired, garnish with pecan halves and fresth strawberries.

CHOCOLATE DREAM PIE

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Add oil and buttermilk; toss with a fork. Gradually add water, tossing with a fork, until a ball forms. Cover and refrigerate for 1 hour., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to a pie plate coated with cooking spray. Trim pastry to 1/2 in. beyond edge of plate; flute edges. With a fork, prick bottom and sides of pastry. Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 6-8 minutes longer or until light golden. Cool on a wire rack., In a small saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in chocolate until smooth; stir in extracts. Pour into pastry shell; set aside., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over filling, sealing edges to crust. , Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving.

CHOCOLATE DREAM PIE

Steps:

• Crust Instructions:
• Combine egg whites with cream of tartar in a mixing bowl, beat until foamy. Gradually add Splenda, beating until stiff peaks form. Fold in chopped pecans and vanilla. Spoon into a lightly greased 8" pie pan, building up 1/2" above the edge of the pan. Bake slowly in a 300F oven for 40-45 minute Let cool to room temperature.
• Filling Instructions:
• Place chocolate and water in a double boiler stirring until chocolate has melted. Cool until thickened, add vanilla. Whip the cream, add Splenda. Fold chocolate into whipped cream, pile into meringue shell and chill for 2 hours.