DREAM WHIP PIE
Steps:
- Measure 1 cup of the cold milk into a medium-sized bowl.
- Add the Dream Whip envelopes and vanilla, and mix using a handheld mixer on high for 6 minutes.
- Alternatively, mix in a stand mixer with the whisk attachment until thick.
- Add the rest of the milk (1-3/4 cups) and both packs of pudding mix to the thickened whipped topping.
- Whisk on low until it starts to incorporate.
- Scrape the bowl down and turn the mixer up to high, beating for an additional 2 minutes.
- Using a spatula, scrape the mix into the prepared pie crust and smooth over the top.
- Let the pie set in the fridge for at least 4 hours.
- Add any toppings just before serving and store leftovers in the fridge.
Nutrition Facts : Calories 332 cal
OLD-FASHIONED CHOCOLATE PUDDING PIE
This is your grandma's puddin' pie, only it's vegan - a smooth, cool and creamy pudding in a classic graham cracker shell. To make life even easier, you can use a store-bought crust. For added grandma love, serve with vegan whipped cream and shaved chocolate. (This recipe is an adaptation of one found in "Vegan Pie in the Sky: 75 Out-of-This-World Recipes for Pies, Tarts, Cobblers and More" by Isa Chandra Moskowitz and Terry Hope Romero.)
Provided by Tara Parker-Pope
Categories pies and tarts, dessert
Time 4h15m
Yield One 9-inch pie
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and lightly spray a 9-inch pie plate with nonstick cooking spray.
- In a mixing bowl, combine the graham crumbs and sugar. Drizzle in the oil or melted margarine. Use a spoon to blend the mixture thoroughly to moisten the crumbs, then drizzle in the soy milk and stir again to form a crumbly dough.
- Pour the crumbs into the pie plate. Press crumbs into the sides of the plate first, then work your way down to the bottom. Bake for 8 to 10 minutes until firm. Let the crust cool before filling.
- In a small (2-quart) saucepan off the heat, combine 1 cup of the almond milk and the cornstarch. Use a fork to whisk until the cornstarch is good and dissolved. Whisk in the remaining almond milk, the sugar, cocoa powder and salt. It's O.K. if the cocoa is a bit clumpy at first; it will dissolve eventually.
- Bring the mixture to a boil, whisking occasionally. Keep a close eye because once boiling, you want to lower the heat and bring it to a slow rolling boil. Whisk consistently until the mixture is thickened, which should be about 7 minutes.
- Add the chocolate chips and mix to melt. Stir in the vanilla extract. Pour the pudding into the prepared pie shell and let cool for about 15 minutes on the counter, just until it stops steaming like mad. To keep a skin from forming, place a circle of parchment paper over the filling. Refrigerate and let set for at least 3 hours.
CHOCOLATE DREAM PIE
Wow... this is one of those desserts that's easy to make but looks and tastes like you spent all day preparing it. The crust is buttery, flaky and perfect with all the chocolate. The dual chocolate layers are genius. The bottom dark chocolate layer is rich and creamy. The chocolate mousse layer is silky smooth and melts in your...
Provided by Janet Scott
Categories Puddings
Number Of Ingredients 16
Steps:
- 1. Make up your pie crust and bake per directions. Make some decorations up too with your scraps! Coat the scraps with egg wash for a nice golden color. You can use any pie crust recipe but you may want to try mine. It doesn't shrink that bad after baking without any filling inside. I don't put any beans in it either and it bakes so good. Light and flaky!
- 2. Mix your egg yolks in a medium bowl and set aside.
- 3. In another medium bowl, whisk together flour, sugar, cocoa, and a dash of salt. Set aside.
- 4. In a medium sauce pan, add your milk and cream just until hot... NOT BOILING. Add half of the hot milk and cream into the flour mixture and whisk together. Test with your finger and make sure it's not too hot.
- 5. Then add your egg yolks whisking them into the mixture until well blended. (You don't want to cook the eggs so make sure you do not boil your milk.)
- 6. Pour the mixture into the other half of your milk you have left in your sauce pan. On medium heat stir until really thick, shouldn't take that long but don't leave the pan and don't stop stirring. Nobody likes a lumpy pudding!
- 7. After it gets real thick, take off burner and whip in your vanilla extract. NOTE: This pudding will be pretty thick, perfect for pie. If you want to make pudding cups then don't cook it as long, as soon as it starts getting thick pour into your serving dishes.
- 8. Pour evenly into your pie shells. Let that cool down completely.
- 9. Make your chocolate mousse (per package instructions) and spread on your cooled pudding. Let that chill.
- 10. Top with whipped cream, decorations and it you really want to kick it off make some chocolate ganache and pour on top of the whipped cream. Don't add the whipped cream until serving.
- 11. Your really going to LOVE this! In this photo you will see a wonderful cup of hot chocolate with whipped cream and chocolate ganache on top! YUMBO! I'm taking a culinary pastry course and received an excellent rating on this one! YEA!
CHOCOLATE DREAM PIE
Very elegant and luscious, this is my long-time favorite pie! It's wonderful made with Hershey's Special Dark Chips, but any chocolate chips will do just fine. Plan on making the pie early in the day (or the night before) so that it has enough time to chill. Enjoy!
Provided by Debs Recipes
Categories Pie
Time 14m
Yield 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 336.9, Fat 21.4, SaturatedFat 11.9, Cholesterol 46, Sodium 171.3, Carbohydrate 35.4, Fiber 1.7, Sugar 21.4, Protein 3.9
DREAM WHIP PIE
I forgot how quick and easy and inexpensive this pie was! My sister made this a while back, and I'm so glad she did! This is such a great summer pie...light and fluffy and can be made with any flavor pudding to please everybody! I also use a little bit of Cool Whip on top to make extra yummy! This recipe is from the back of the Dream Whip box.
Provided by Troop Angel
Categories Pie
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 332.1, Fat 13.5, SaturatedFat 6.8, Cholesterol 11.7, Sodium 559.9, Carbohydrate 49, Fiber 0.4, Sugar 38.1, Protein 4.3
CHOCOLATE DREAM DESSERT
This decadent dessert is a sure crowd pleaser. It is even better the next day I sometimes use light cream instead of milk in the pudding mixture. Makes it even smoother and richer. No left overs with this one.
Provided by Patricia Yates
Categories Puddings
Time 45m
Number Of Ingredients 9
Steps:
- 1. Prepare bottom layer Mix the softened butter with the flour and chopped walnuts. Press mixture evenly on the bottom of a lightly sprayed 9X13 glass pan. Bake until slightly browned on edges; Approximately 13 to 15 minutes. Remove from oven and completely cool.
- 2. Second Layer Beat the softened cream cheese with 1 cup powdered sugar.Whip until fluffy. Fold in about 1/3 of the cool whip into the cream cheese mixture. Spread onto the cooled bottom layer .
- 3. Prepare the pudding/ pie mixes with the milk and beat until thick. Spread over the Cream cheese layer. Spread the rest of the cool whip over all and sprinkle with the crushed candy bars. Cool completely before serving. This is a good one to prepare the day before. Just gets better.
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