CHOCOLATE CREAM CHEESE PIE
I mean I rarely have time to make a cheesecake. This will do. from cooksrecipes.com. Cook time is chill time.
Provided by SarahBeth
Categories Dessert
Time 4h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, heat chocolate chips and milk over low heat, stirring until melted. Let cool.
- In a large bowl, beat together sugar and cream cheese.
- Add chocolate mixture and beat until smooth.
- Fold in whipped topping to blend.
- Spoon mixture into pie crust. Freeze about 4 hours to set.
Nutrition Facts : Calories 358.7, Fat 25, SaturatedFat 16.6, Cholesterol 16.6, Sodium 61.7, Carbohydrate 37.6, Fiber 2.5, Sugar 33.5, Protein 3.3
CHOCOLATE CREAM CHEESE PIE
This dessert makes a cool and creamy finish to any meal. Since the pudding needs time to set, I usually start this first, then make the casserole and beans.-Rhonda Hogan, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust. , In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set. , Just before serving, garnish with remaining whipped topping and chocolate chips if desired.
Nutrition Facts : Calories 381 calories, Fat 19g fat (10g saturated fat), Cholesterol 25mg cholesterol, Sodium 511mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.
EASY CHOCOLATE-RASPBERRY CHEESE PIE
My sister's recipe always get raves when I make this! Nice for Valentine's Day dessert, too. Enjoy!
Provided by Cookie Monster
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat cream cheese in a large bowl until fluffy. Gradually beat in condensed milk until smooth. Add egg, lemon juice, and vanilla extract; mix well.
- Arrange raspberries on the bottom of the pie crust and slowly pour cream cheese mixture on top.
- Bake in the preheated oven until center is almost set, 30 to 35 minutes. Let cool completely, about 30 minutes.
- Combine cream and chocolate in a small saucepan over low heat, stirring until melted and smooth, 3 to 5 minutes. Pour chocolate glaze over the cooled pie and refrigerate until ready to serve.
Nutrition Facts : Calories 410.7 calories, Carbohydrate 48.8 g, Cholesterol 73.5 mg, Fat 22.5 g, Fiber 1.8 g, Protein 7.8 g, SaturatedFat 11.7 g, Sodium 265.9 mg, Sugar 38.6 g
DOUBLE-CHOCOLATE CHESS PIE
Cookbook author (and Martha's former colleague!) Virginia Willis always brings a Southern touch to her baking. Here, she takes a traditional chess pie to decadent new heights with the addition of dark chocolate chips and cocoa powder.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 14
Steps:
- Crust: Pulse flour and salt in a food processor to combine. Pulse in butter until mixture resembles coarse meal, 8 to 10 seconds. Pulse in egg yolks.
- While pulsing, add ice water, 1 tablespoon at a time. Pulse until mixture holds together as a soft but not crumbly or sticky dough. Shape dough into a disk and wrap in plastic; refrigerate until firm and evenly moist, about 30 minutes.
- Lightly flour clean work surface and a rolling pin. Place dough in center of floured surface. Roll out dough, starting in center and rolling up to, but not over the edge. Give dough a quarter turn and continue rolling, repeating quarter turns until you have a disk about 1/8 inch thick.
- Transfer dough to a 9-inch pie dish. Gently tuck dough into pie dish, being careful not to stretch or pull dough. Let dough settle into bottom of pie dish. Take a small piece of dough and shape it into a ball. Use ball as a tool to press around bottom edges of pie dish, snugly shaping dough to pie dish without tearing it. Crimp or flute edges as desired. Prick bottom of dough all over with the tines of a fork to help prevent shrinkage during baking. Refrigerate until firm, about 30 minutes.
- Preheat oven to 425 degrees. Line dough with parchment, pressing it into corners and edges, then fill with dried beans, rice, or pie weights. Bake until sides are golden, 25 minutes. Remove beans and parchment; continue baking until crust is light golden-brown, 5 minutes more. Reduce oven temperature to 325 degrees.
- Filling: In a heatproof bowl set over (not in) a pan of simmering water, melt butter and chocolate. In a separate bowl, whisk eggs until smooth. Add sugar, cocoa, cornmeal, and salt; whisk well to combine. Add butter-chocolate mixture, buttermilk, and vanilla; whisk well to combine. Pour into warm crust.
- Bake until set and not wiggling, 45 minutes (cover with parchment-lined foil if pie is getting too dark during the last 15 minutes of baking). Transfer to a wire rack; let cool completely, at least 2 hours.
CHOCOLATE CHEESECAKE PIE
Guests always go for this rich but simple pie. I like topping it with fresh raspberries or cherry pie filling. -Sandy Schwartz, Brooklyn, NY
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese, butter, sugar and vanilla until smooth. Beat in cooled chocolate. Fold in whipped topping. Spoon into crust. Refrigerate until serving. Decorate with chocolate curls as desired.
Nutrition Facts : Calories 535 calories, Fat 35g fat (20g saturated fat), Cholesterol 53mg cholesterol, Sodium 270mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
NO-BAKE CHOCOLATE AND CREAM CHEESE PIE
Provided by Sandy Krasner
Categories Milk/Cream Chocolate Dessert Vegetarian Kid-Friendly Quick & Easy Cream Cheese Chill Bon Appétit Massachusetts Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 7
Steps:
- Combine bittersweet chocolate, cream and unsweetened chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Cool to just lukewarm.
- Beat next 3 ingredients in large bowl until well blended. Beat in chocolate mixture. Spoon filling into crust; smooth top. Cover and refrigerate at least 6 hours and up to 2 days. Serve chilled.
DOUBLE-LAYER PIE
Wow the crowd with this Double-Layer Pie! With layers of whipped topping & pudding, only you will know it took 15 minutes to assemble our Double-Layer Pie.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 10 servings
Number Of Ingredients 7
Steps:
- Beat cream cheese, 1 Tbsp. milk and sugar in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spread onto bottom of crust.
- Beat pudding mixes and 2 cups milk in separate large bowl with whisk 2 min. (Pudding will be thick.) Immediately stir in remaining COOL WHIP; spread over cream cheese layer in crust.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 480 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 27 g, Protein 4 g
CHOCOLATE CHESS PIE II
This is so easy and absolutely delicious!
Provided by Susan Bern
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix sugar and cocoa together. Beat the eggs then add to the cocoa mixture. Beat in the milk, butter and vanilla.
- Pour mixture into 9 inch unbaked pie shell and bake at 350 degrees F (175 degrees C) for 45 minutes or until set. Let cool before slicing.
Nutrition Facts : Calories 357.2 calories, Carbohydrate 50.8 g, Cholesterol 66.8 mg, Fat 16.1 g, Fiber 1.5 g, Protein 4.6 g, SaturatedFat 6.9 g, Sodium 194.3 mg, Sugar 39.5 g
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