Chocolate Fudge Cream Pie Food

CHOCOLATE FUDGE PIE

Steps:

• Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Line pie crust with foil; fill with pie weights or dried beans.
• Bake 8 minutes. Remove weights and foil; bake 5 to 7 minutes longer or until golden brown. Cool completely on cooling rack, about 15 minutes.
• Meanwhile, in large microwavable bowl, microwave chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in condensed milk with whisk until smooth; let stand 2 minutes. Fold half of the whipped topping into chocolate mixture until blended; pour mixture into crust.
• Cover and refrigerate 4 to 8 hours. Spread remaining whipped topping over pie; garnish with raspberries.

FUDGY CHOCOLATE CREAM PIE

Steps:

• In medium saucepan, combine sugar, flour, cornstarch and salt and whisk to combine. In a medium bowl, whisk milk and egg yolks until smooth. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil. Boil and stir for one minute.
• Remove from heat and stir in chocolate, butter, and vanilla. Stir until melted.
• Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.

GRANDMA EMMA'S FUDGY CHOCOLATE PIE

Steps:

• Cream sugar and yolks together in a large saucepan. Add milk, cocoa powder, cornstarch, and salt; whisk until no lumps remain. Add half-and-half and heat over medium heat, whisking constantly until filling is thickened, about 20 minutes.
• Turn off heat when filling starts to bubble; continue to stir for 1 minute. Remove thickened filling from the warm burner. Add butter and vanilla extract, stirring well until melted and well incorporated. Let filling sit to cool slightly, about 10 minutes.
• Stir filling well and pour into graham cracker crust, smoothing the top with a spatula. Chill, uncovered, in the refrigerator for 4 hours.

CHOCOLATE FUDGE ICE CREAM PIE

Steps:

• Over a double boiler on low heat, combine chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remove from heat, stir in coffee liqueur. Let cool for 10 minutes.
• Spread 1/2 C sauce on bottom and up the sides of the chocolate cookie crust, letting it pool in the bottom. Shake gently to level out. Freeze for 15 minutes.
• In a small bowl, combine cookies and cream ice cream and 1 Tbsp coffee liqueur. Pour over fudge sauce layer in pie pan. Freeze 2 1/2-3 hours.
• Once the first layer is mostly frozen, combine remaining Tbsp coffee liqueur with chocolate ice cream. Pour over first layer of ice cream.
• Freeze several hours or overnight until firm.
• Serve with remaining warm fudge sauce (if you haven't eaten it all already! yum!).

FUDGE CREAM PIE

Steps:

• 1. Sift together sugar, flour and cocoa. Gradually stir in evaporated milk. Pour this into a medium saucepan and heat over medium heat until mixture comes to a boil and thickens.
• 2. Reduce heat, cook and stir for about 4 minutes. Add small amounts of hot mixture to combined egg yolks, stirring well after each addition. Return egg mixture back to pan stirring the whole time.
• 3. Cook over medium heat 1 to 3 minutes, mixture will become very thick. Remove from heat and stir in butter and vanilla. Cool for about 5 minutes and then pour into pie shell. Cover with meringue and bake at 350 for 12-15 minutes.
• 4. For meringue, In a mixing bowl, combine egg whites with the cream of tartar and vanilla. Beat at high speed with an electric mixer until soft peaks form.
• 5. Gradually add sugar and continue beating at high speed until stiff peaks form and sugar is dissolved. Cover pie with meringue and bake to lightly brown.

CHOCOLATE FUDGE PIE

Steps:

• Preheat oven to 350°F.
• Combine sugar and cocoa; add butter, eggs, and vanilla.
• Mix well and pour into pie shell.
• Bake for 35 minutes.
• Let cool for 10 minutes.
• Serve warm with ice cream or whipped cream.

FUDGE BOTTOM CHOCOLATE LAYER PIE

Steps:

• Place 1/3 cup chocolate chips and 2 tablespoons milk in a bowl and Microwave 30 seconds and stir until smooth. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Spread on bottom of crust. Refrigerate while preparing next step.
• Combine marshmallows, remaining 2/3 cup chocolate chips and 1/4 cup milk in small saucepan. Stir constantly over medium heat, until marshmallows are melted and mixture is well blended. Scrape into large bowl and let cool completely.
• Stir 2 cups whipped topping into cooled chocolate mixture. Spread 2 cups of the mixture over the chocolate in crust.
• Blend remaining whipped topping and remaining chocolate mixture and spread over surface of pie.
• Cover and freeze several hours or until firm.
• Garnish as desired.
• Cover and freeze remaining pie.