Chocolate Lovers Cream Pie Food

CHOCOLATE CREAM PIE

Steps:

• Beat the cream cheese, 1/2 cup of the sugar, the cocoa powder, milk and vanilla extract in a medium bowl with an electric mixer until fluffy.
• Spread in the chocolate cookie crust.
• Beat the heavy cream with the remaining 2 tablespoons of the sugar in a second medium bowl with an electric mixer until soft peaks form, then spread over the cream cheese layer. Top with shaved chocolate.

LADD'S CHOCOLATE PIE

Steps:

• In a large saucepan over medium heat, stir together the sugar, cornstarch and salt. Pour in the milk, then the beaten eggs. Cook, stirring, until the mixture comes to a boil. Remove from the heat and add the chocolate, butter and vanilla. Stir until the chocolate is all melted. Pour into the baked pie shell and chill in the fridge for several hours until set.
• Serve plain to Ladd, serve topped with everything for Ree!

CHOCOLATE CREAM PIE

Steps:

• Make the crust: In the bowl of a food processor with a blade attachment, pulse the cookies until you get cookie crumbs. Put the crumbs in a medium bowl, add the melted butter and toss with a fork to combine. Press the cookies into a 9-inch pie pan and refrigerate for 30 minutes, or until you're ready to use it, whichever comes second.
• Make the ganache: Put the chocolate chips in a medium bowl and set aside. Pour the cream into a small saucepan and, over medium-high heat, bring the cream to a boil. Turn off the heat and pour the cream over the chocolate. Cover the bowl with a kitchen towel and let it sit for 3 minutes. Remove the towel and whisk the ganache until it's shiny. Pour half of the ganache into the pie crust and spread evenly all the way up the sides. Pour the rest of the ganache into a piping bag and set aside at room temperature.
• Make the chocolate whipped cream: In a medium bowl using a rubber spatula, blend the cream cheese, powdered sugar and cocoa powder together until the mixture is light and fluffy. Add the heavy cream and whisk until medium-stiff peaks form. (Make sure it doesn't get too stiff.) Place the whipped cream in the fridge until you're ready to use it. In another medium bowl, whisk together the instant pudding and the milk until it thickens. Using a rubber spatula, fold half of the chocolate whipped cream into the bowl of pudding. Return both bowls of creamy pudding and remaining whipped cream to the fridge.
• Make the filling: In a microwave-safe bowl with the microwave on high, heat the chocolate chips in 10-second increments, stirring each time, until they're all melted. Add the cream cheese and sugar and mix together.
• Finish the pie: Take the pie crust from the refrigerator. Using an offset metal spatula, spread the pie filling evenly into the pie crust. Return the pie crust and filling to the fridge for 15 minutes to set. Take the filled pie crust and the pudding-and-whipped-cream mixture from the fridge. Spread the mixture evenly over the pie filling. Refrigerate for another 8 to 10 minutes.
• Remove the pie from the fridge and spread the remaining chocolate whipped cream over the pie. Spray canned whipped topping all over the pie in a fun design. Pipe the remaining ganache all over the pie (optional). Top with the chopped Oreos, shaved chocolate (shaved from a bar with a vegetable peeler) and chocolate sprinkles. Wake up in 30 years from the deliciousness of your chocolate coma.

EASY CHOCOLATE LOVER'S CHEESEPIE

Steps:

• Heat oven to 450.
• Beat cream cheese and sugar in large bowl with mixer until well blended.
• Add eggs and vanilla; beat well.
• Stir in 1 2/3 cups chocolate chips; pour into crust.
• Bake 10 minutes.
• Without opening oven door, reduce temperature to 250; continue baking 30 minutes or just until set.
• Remove from oven to wire rack.
• Cool completely.
• Cover; refrigerate until thoroughly chilled.
• Place remaining 1/3 cup chips and whipping cream in a small microwave-safe bowl.
• Microwave at HIGH (100%) 20-30 seconds or just until smooth when stirred.
• Cool slightly; spread over top of cheesepie.
• Refrigerate 15 minutes or until topping is set.
• Cover; refrigerate leftover cheesepie.

CHOCOLATE CREAM MERINGUE PIE

Steps:

• FILLING:.
• Combine sugar, flour, cocoa, and salt in medium saucepan; stir in milk.
• Cook over medium heat, stirring constantly until mixture boils; remove from heat.
• Stir half of the mixture into beaten egg yolks; return egg mixture to saucepan.
• Continue cooking and stirring over medium heat until mixture boils; boil and stir for 1 minute.
• Remove from heat and stir in butter and vanilla.
• Cool for 10 minutes.
• Pour into pre-baked pie shell.
• MERINGUE TOPPING:
• Heat oven to 350°F.
• In small mixing bowl, beat egg whites and cream of tartar until foamy.
• Gradually add sugar and beat until stiff peaks form.
• Spread this on warm pie filling, carefully sealing to the edges of crust.
• Bake 5 to 8 minutes or just until meringue is lightly browned.
• Cool to room temperature; chill for several hours.

BEST CHOCOLATE CREAM PIE

Steps:

• Set oven to 350 degrees F (middle rack).
• To make crust: mix together all ingredients.
• Press into bottom and up sides of a 9-inch pie plate (1-quart capacity).
• Bake for 12 minutes: cool completely.
• For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks.
• Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick).
• Remove from heat and add in butter and vanilla.
• Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours).
• Spoon the filling into the crust and cover lighty with plastic wrap.
• Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!).
• Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.

CHOCOLATE CREAM PIE

Steps:

• First, make the base. Blitz the biscuits to fine crumbs in a food processor, or tip into a sandwich bag and bash with a rolling pin. Add the melted butter and pulse to combine. Tip into a 22cm pie dish and press into the base and up the side using the back of a spoon. Keep chilled.
• Tip the sugar and milk into a medium saucepan over low-medium heat, and whisk until the milk is steaming and the sugar has dissolved. Meanwhile, whisk the egg yolks and cornflour together in a bowl to make a smooth paste.
• Add a few spoonfuls of the hot milk to the yolk mixture, whisking to loosen. Slowly whisk this back into the saucepan of hot milk. Continue to whisk until the mixture begins to thicken to a custard-like consistency, about 3-5 mins.
• Remove the pan from the heat and whisk in the butter, dark chocolate and vanilla until the chocolate and butter have melted and the mixture is completely smooth. Pour this over the chilled base and smooth the surface with a spatula. Cover with a circle of baking parchment to prevent a skin forming and chill until set (about 3-4 hrs). Will keep chilled for up to 24 hrs.
• Just before you're ready to serve, whip the cream, icing sugar and vanilla together to soft peaks using an electric whisk. Spoon this over the middle of the pie and gently spread to the edge using the back of the spoon. Sprinkle with chocolate shavings. Or, you could also try sprinkling with crushed candy cane pieces for a mint-chocolate flavour.

CHOCOLATE LOVER'S CREAM PIE

Steps:

• In a large bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form., In another bowl, beat the cream cheese, confectioners' sugar and Nutella until smooth. Fold in half of the whipped cream. Spoon into crust. Spread remaining whipped cream over top. Garnish with chocolate. Refrigerate for at least 1 hour. Store leftovers in the refrigerator.