CHOCOLATE CREAM PIE II
This is an old family recipe my grandmother used to make me when I was a little boy.
Provided by Cecil
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
- Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 57.7 g, Cholesterol 88 mg, Fat 13.2 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 301.8 mg, Sugar 44.8 g
CHOCOLATE CREAM PIE I
Creamy chocolate-filled pastry. Top with whipped cream and grated chocolate if you like.
Provided by Debbie Cavitt
Categories Desserts Pies No-Bake Pie Recipes
Time 4h45m
Yield 8
Number Of Ingredients 8
Steps:
- Combine 1/2 cup sugar, flour, milk, and chopped chocolate in a 2-quart saucepan. Cook over medium-high heat, stirring constantly, until mixture begins to bubble. Reduce heat; simmer and continue stirring for 2 minutes more.
- Remove pan from heat. Whisk remaining 1/4 cup sugar into egg yolks.
- Pour the hot milk mixture into the egg yolks in a slow stream, whisking constantly. Return filling mixture to the saucepan and cook over medium heat for an additional 90 seconds, stirring constantly. Remove from heat, and stir in butter and vanilla.
- Pour filling into pie shell, and chill until set, about 4 hours. Top with whipped cream and a little grated chocolate before serving.
Nutrition Facts : Calories 322.4 calories, Carbohydrate 38.6 g, Cholesterol 89.3 mg, Fat 17.2 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 7.4 g, Sodium 172.2 mg, Sugar 21.8 g
CHOCOLATE CREAM PIE
Our teenage son, John, has done lots of 4-H baking. His favorite is this old-fashioned chocolate cream pie recipe with a flaky crust. -Mary Anderson, De Valls Bluff, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large saucepan, combine the first 6 ingredients. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Whisk 1 cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. , Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into crust. Cool for 1 hour. Chill until set. If desired, top with whipped cream and sprinkle with cocoa to serve.
Nutrition Facts : Calories 488 calories, Fat 25g fat (13g saturated fat), Cholesterol 184mg cholesterol, Sodium 413mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE CREAM PIE
Duff Goldman knows better than anyone that kids can do incredible things in the kitchen. In eight seasons judging and hosting Kids Baking Championship, he has seen contestants as young as 9 tackle tricky macarons and towering Napoleons. So when he started writing a kids baking book, Duff didn't take the easy way out. "I wanted recipes that would really challenge and excite them," he says. In Super Good Baking for Kids, he encourages young chefs to measure by weight, as professional bakers do, and to attempt not-so-basic projects like churros, pies and pâte à choux. Some of the recipes, like Rainbow Unicorn Brownies, are inspired by kids on the show, and others are just Duff favorites, like chocolate cream pie. "There's nothing that sounds more delicious than those three words!" Duff says.
Provided by Duff Goldman
Categories dessert
Time 1h30m
Yield One 9-inch chocolate cream pie
Number Of Ingredients 17
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.
CLASSIC CHOCOLATE CREAM PIE
Allow for plenty of time to chill. Chop the unsweetened chocolate using a large chef's knife and make your cuts close together so the chocolate comes off in flakes; this will allow the chocolate to dissolve easily into the hot cream. You can make a homemade oreo cookie crust, if desired.
Provided by ratherbeswimmin
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Prebake the store-bought crust according to package directions; let crust cool.
- In a saucepan, preferably nonstick, combine the sugar, cornstarch, and salt; whisk to mix thoroughly.
- Whisk in the milk and egg yolks; place over medium heat and cook, whisking almost nonstop, until it starts to boil and thicken noticeably, 5-7 minutes.
- Cook for 1 minute more, whisking briskly to keep it from bubbling and spattering.
- Remove pan from heat and whisk in the butter, one piece at a time, and the vanilla.
- Whisk in the chocolate, 1/3 at a time, until smooth and fully melted.
- Slowly pour the filling into the cooled pie shell and smooth the top with a spoon.
- Press a piece of plastic wrap directly over the filling leaving no gaps or air pockets, to prevent a skin from forming.
- Transfer the pie to a wire rack and let cool thoroughly, then refrigerate several hours or overnight.
- Just before serving, make the topping: using a chilled bowl and chilled beaters, beat the cream with an electric mixer until it holds soft peaks.
- Add the powdered sugar and continue to beat until stiff but not grainy.
- Smooth the whipped cream over the pie, pipe it decoratively, or simply serve a good-size spoonful with each slice.
Nutrition Facts : Calories 643.5, Fat 40.1, SaturatedFat 19.4, Cholesterol 201.3, Sodium 360.1, Carbohydrate 67.9, Fiber 3, Sugar 47.1, Protein 9.5
OLD FASHIONED CHOCOLATE CREAM PIE
This recipe was given to me by a neighbor when I was a young bride 47 years ago. I have passed it on to my daughter-in-law, and it is a favorite of her five brothers and sister. Warning: The filling is very rich, almost gooey--that's what makes it so good. You can mix the filling ingredients in the standard way for cream pies and cook them over low heat, stirring constantly as I did until microwaves were invented. Now, I prefer to cook mine in the microwave.(I do not have lumps in microwaved cream pies as I sometimes do when I use the standard cooking method).
Provided by BDH9556
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Whisk dry ingredients with milk in a large glass heat-proof bowl and cook on high in the microwave.
- Whisk every 3 or 4 minutes.
- Separate eggs and beat egg yolks in a medium bowl while the liquid cooks.
- When the liquid begins to thicken, wisk ladle-fulls of the hot liquid into the beaten egg yolks.
- Strain the egg mixture back into the microwave bowl, whisking again to keep it smooth.
- Continue to microwave until the filling begins to look sort of "cakey" around the edges.
- Whisk to return it to the creamy texture.
- After cooking it this way once, you will become accustomed to consistency and appearance at certain stages.
- When the pie filling is quite thick, remove it from the microwave and add butter and vanilla.
- Pour into the baked pie crust and cover with meringue.
- Prepare meringue while the filling cools: Beat egg whites until "peak" stage.
- Add sugar gradually, beating constantly.
- Add vanilla.
- Spread meringue on pie and bake in a 400° oven 8 to 10 minutes until the meringue has toasty peaks.
Nutrition Facts : Calories 491.7, Fat 17.6, SaturatedFat 7.7, Cholesterol 94.6, Sodium 216.6, Carbohydrate 78.9, Fiber 1.2, Sugar 59.7, Protein 6.8
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