Creamy Chocolate Layered Pie Food

CHOCOLATE CREAM PIE

Steps:

• Preheat oven to 350°F.
• Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter.
• Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake for 10-12 minutes. Set aside to cool.
• To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
• Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth.
• Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).
• Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
• Pour filling into the cooled cookie crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4-6 hours or overnight, if desired.
• Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes.
• Add the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.
• Spread whipped cream over pie and top with chocolate curls or shavings.

TRIPLE-LAYER CHOCOLATE PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
• Spread 1-1/2 cups pudding onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.
• Refrigerate 3 hours or until firm.

TRIPLE LAYER CHOCOLATE CREAM PIE

Steps:

• Preheat oven to 350 degrees. In a food processor, pulse chocolate cookie crumbs, pecans, sugar and salt. Stir in melted butter. Press mixture into a lightly greased 9-inch deep-dish pie plate. Bake for 10 minutes. Cool completely.
• To prepare chocolate filling, whisk together 3/4 cup sugar, cornstarch, cocoa and salt in a large saucepan. Whisk together half-and-half and egg yolks in a large bowl. Gradually whisk egg mixture into sugar mixture.
• Cook over medium heat, whisking constantly, 6 to 8 minutes or until mixture just begins to boil. Cook, whisking constantly, for 1 more minute. Remove from heat and whisk in semisweet chocolate, bittersweet chocolate, butter and vanilla. Place plastic wrap directly on warm filling. Let stand 30 minutes. Spread filling over cooled crust. Place plastic wrap directly ever filling and refrigerate for 30 minutes.
• To prepare mousse, microwave milk chocolate chips and 3 tablespoons heavy cream in a medium bowl at 50% power for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals. Let stand 30 minutes, stirring occasionally.
• Beat 1 cup heavy cream and 2 tablespoons sugar at high speed with an electric mixer until soft peaks form. Gently fold half of whipped cream into milk chocolate mixture until blended and smooth. Fold in remaining whipped cream. Spread mousse over chocolate filling. Cover and chill 8 to 24 hours or until set.
• Meanwhile, prepare the chocolate whipped cream by adding 2 cups heavy cream and chocolate syrup to a large bowl. Beat at high speed with an electric mixer until foamy. Gradually beat in sugar. Continue beating until soft peaks form. Top pie with chocolate whipped cream before serving. Garnish with chocolate curls, if desired.

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.

CREAMY CHOCOLATE LAYERED PIE

Steps:

• Mix cream cheese, 1 tablespoons of milk and sugar in a large bowl with wire whisk until smooth. Gently stir in 1 1/2 cups of the whipped topping. Spread mixture on bottom of crust.
• Pour 1 1/2 cups milk into bowl. Add pudding mixture. Beat with wire whisk for 1 minute. Stir in 2 cups of the whipped topping. Spread over cream cheese layer.
• Refrigerate for 4 hours or until set.
• Garnish with remaining whipped topping. Store leftover pie in refrigerator.

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 LAYER PIE

Steps:

• 1. For the crust: Mix the flour, 2 tablespoons powdered sugar, melted butter and nuts. Pat into a 13x9 pan. Bake until edges start to brown.
• 2. For the cream cheese layer: With a mixer, combine the powdered sugar and cream cheese. Mix well. Fold in 8 oz whipped topping. Refrigerate until pudding layer is ready. Spread on top of the cooled crust.
• 3. For the pudding layer: In a medium size saucepan add the sugar, cocoa, corn starch, salt, butter, egg yolks and milk. Before heating, stir until well mixed (corn starch won't desolve in hot liquids). Cook on medium heat, whisking constantly, until pudding has thickened. Stir in vanilla. Place on top of cream cheese layer. Cool.
• 4. For the top layer: Top the pudding layer with 8 oz whipped topping. Sprinkle with finely chopped pecans. Cool 4 hours or over night before serving.

LAYERED CHOCOLATE CARAMEL PIE

Steps:

• Combine cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate sprayed with cooking spray. Refrigerate until ready to use.
• Mix cream cheese and caramel topping in medium bowl until well blended. Gently stir in COOL WHIP; spread onto bottom of crust.
• Beat pudding mix and milk with whisk 2 min.; pour over cream cheese layer. Refrigerate 3 hours.

LAYERED CHOCOLATE-PEANUT BUTTER PIE

Steps:

• Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Take 2/3 cup of the chocolate and place between wax or parchment paper. Roll it very thin until it is the size of a 9-inch pie; cool for 2 minutes in the refrigerator (it should still be flexible). Take off one side of paper and press into the pie crust. Cool further in the refrigerator, about 10 minutes; remove the other side of the parchment/wax paper.
• Whip cream cheese, sugar, and vanilla extract together in a bowl; split into 2. Take the first mixture and add peanut butter and 1 cup whipped topping. Place this into the prepared pie crust and cool in the freezer until set, about 1 hour.
• Add 2/3 cup of the chocolate mixture and 1 cup whipped topping to the second cream cheese mixture. Place this into the prepared pie crust and cool in the freezer until set, about 1 hour.
• Take another 2/3 cup chocolate mixture and place in wax or parchment paper. Roll it thin until it is the size of the pie. Cool for 2 minutes, until solid but flexible. Remove 1 side of the parchment paper and place this over. Shape and place it back into the freezer until firm, about 30 minutes. Remove the other paper.
• Top with the remaining whipped topping. Add a little water to any remaining chocolate mixture until you can drizzle it onto the pie; drizzle and serve.

EASY CHOCOLATE CREAM CHEESE LAYER PIE

Steps:

• Beat cream cheese, 1 tablespoons milk and sugar in large bowl with wire whisk until well blended.
• Gently stir in 1-1/2 cups of the whipped topping.
• Spread onto bottom of crusts.
• Pour 2 cups milk into another large bowl.
• Add pudding mixes.
• Beat with wire whisk 2 minutes or until well blended (mixture will be thick).
• Immediately stir in the remaining whipped topping.
• Spread over cream cheese layer in crusts.
• Refrigerate 4 hours or until set.
• Store leftover pie in refrigerator.

CHOCOLATE LAYER PIE

Steps:

• Combine cookie crumbs, 3 Tbs sugar and melted butter.
• Press firmly into 9 inch pie plate covering bottom and sides evenly.
• Bake at 350° F for 10 minutes.
• In a medium sized bowl, beat cream cheese, sugar, and 1 tbs milk in large bowl until smooth.
• Gently stir in 1/2 of the whipped topping.
• Spread on bottom of baked crust.
• In a medium saucepan, combine the 1/3 cup sugar and the cornstarch.
• Stir in the milk, chocolate, and 1 tablespoon butter.
• Cook on medium stirring constantly until thickened and bubbling.
• Reduce heat; cook and stir 2 additional minutes.
• Remove 1 cup of mixture from pan.
• Gradually stir the 1 cup of mixture into egg yolks.
• Return mixture to saucepan; bring to boil.
• Cook, stirring constantly for 2 additional minutes.
• Stir in vanilla.
• Set pudding aside to cool for a few minutes.
• Turn pie filling into pie pan on top of the cream cheese layer.
• Refrigerate for 4 hours or until set.
• Just before Serving spread remaining whipped toping over pudding layer, and garnish with shaved chocolate.

CHOCOLATE CREAM PIE

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.

DOUBLE-LAYER PIE

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.