Creamy Dark Chocolate Pie Food

DARK CHOCOLATE CREAM PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust 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 on a wire rack. In a large saucepan, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. , Gently stir in butter and vanilla until butter is melted. Spoon into crust. Cool on a wire rack. Cover and chill for at least 3 hours. If desired, serve with whipped cream and grated chocolate.

NO-BAKE DARK CHOCOLATE CREAM PIE

Steps:

• Combine sugar, cornstarch, gelatin, and salt in a medium saucepan. Stir in milk. Cook over medium heat, stirring constantly, until thickened, 7 to 10 minutes. Reduce heat to low.
• Beat eggs yolks and vanilla extract in a bowl. Slowly whisk in a small amount of the hot milk mixture. Slowly pour mixture back into the pan, whisking constantly. Cook and stir over low heat until custard is very thick, about 2 minutes. Do not let boil. Remove from heat.
• Stir in chocolate until melted. Pour into the prepared graham cracker crust and chill for 2 hours.
• Combine heavy cream, sugar, and vanilla extract in a bowl. Beat using an electric mixer on medium speed until soft peaks form. Pipe onto the chilled pie.

CREAMY DARK CHOCOLATE PIE

Steps:

• Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet until it resembles graham cracker crumbs (or finely crush in food processor).
• In medium bowl, mix crust ingredients until blended. Press crust mixture evenly and firmly in bottom and up sides of 9-inch glass pie plate.
• Bake 10 to 12 minutes or until firm. Cool completely, about 1 hour.
• Meanwhile, in 2-quart saucepan, cook milk and pudding mix over medium heat 5 to 8 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Add chips; stir until chips are melted and smooth. Pour into medium bowl; cover surface of pudding with plastic wrap. Refrigerate about 2 hours or until cold.
• Spoon and spread pudding evenly into crust. Refrigerate at least 4 hours until set. Top each serving with whipped topping and chocolate curl.

CHOCOLATE PIE

Steps:

• Crush Biscuits.
• Melt 60g Butter & Add Crushed Biscuits.
• Put Mixture Into Serving Dish & Press Down.
• Put In Fridge To Set.
• In A Saucepan:
• Melt 50g Butter - When Butter Is ALMOST Melted Add The Cream & Remove From Heat.
• Stir In Chunks Of The Chocolate. Mix Until Ingredients Are Combined & All Chocolate Is Melted.
• Pour Over Set Biscuit Base & Return To Fridge Until Set.

DARK CHOCOLATE WHOOPIE PIES WITH TOASTED ALMOND CREAM

Steps:

• Preheat oven to 375 F.
• Make the pies: In a medium heatproof bowl, combine the unsweetened chocolate, semi-sweet chocolate and butter. Fill a pot (relatively the same size as the bowl) about 1/3 full with water and place it over medium heat. When the water simmers, place the bowl of chocolate and butter over the simmering water and lower the heat. You want to melt the chocolate and butter gently together, stirring and scraping the sides (to avoid scorching).
• In another bowl, whisk together the sugar, eggs, vanilla, cinnamon and lemon zest. Set aside.
• Separately, sift together the flour, cocoa powder, baking powder and salt.
• When the chocolate and butter is melted, remove the bowl from the heat; stir to assure it's completely mixed and transfer to another medium bowl. This will accelerate cooling. Allow the chocolate to cool a few minutes. Whisk in the egg mixture. Whisk in the flour mixture. Only whisk until blended, over-mixing can affect the texture of the pies.
• Spray a baking sheet with nonstick spray (alternatively, use a piece of fitted parchment sprayed with nonstick spray). Drop the batter in large spoonfuls (keeping the shapes as round as possible) on the baking sheet. You are aiming for rounds that are about 2 inches in diameter. Take care to leave some room (about 2 inches) between each one to allow for spreading that will occur as they bake.
• Place the tray in the hot oven and bake for 6 to 8 minutes. Check the pies. Leave in the oven an additional minute or two if they seem under baked. The dough will lose some of its shiney-ness and no longer look wet but will still feel soft. Remove the tray from the oven and allow them to cool for about 5 to 10 minutes before gingerly lifting them off the baking sheet and onto a flat surface.
• Make the filling: In a medium saucepan, heat the milk to a simmer and add about 3/4 of the cup of the toasted almonds. Reserve the remaining almonds. Shut off the heat and allow the almonds to "steep" in the milk, for 10 to 15 minutes. Strain the milk and pour it back into the same pan, discarding the almonds from the milk.
• In the bowl of an electric mixer fitted with a whisk attachment, beat together the sugar, flour, cornstarch and egg yolks until thick and smooth, 3 to 4 minutes.
• Pour some of the hot milk mixture over the eggs and whisk to blend. Pour the egg mixture back into the milk; turn on a low to medium heat and cook, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract. Continue to cook for an additional 1 to 2 minutes, stirring to make sure it doesn't cling to the bottom of the pan and burn, until very thick. Pour the cream into a clean bowl. Stir in the remaining almonds. Cover tightly with a layer of plastic so the cream doesn't form a skin. Allow to cool.
• Assemble: "Sandwich" some of the cream in between two of the chocolate rounds. Drizzle with melted chocolate, if desired.

OLD FASHIONED CHOCOLATE CREAM PIE

Steps:

• In a large saucepan (with the heat OFF), whisk together the egg yolks and the milk.
• In a medium bowl, with a second (*dry) whisk, whisk together the sugar, cornstarch, salt and cocoa powder.
• Whisk the dry ingredients into the wet ingredients in the saucepan. Turn heat to medium. Whisk continually until mixture begins to thicken and bubble (about 10-15 minutes). *I usually switch to a large spoon after it starts to heat. Make sure to scrape the bottom and sides of the pan well while heating.
• Remove from heat and add the butter, vanilla and almond extract. Stir well to combine.
• Let cool for a few minutes while continuously stirring, and then pour into the baked pie crust. Chill overnight.
• Top with whipped topping before cutting and serving.
• *If you have extra filling, just pour it into small bowls or parfait glasses and enjoy as pudding!

DARK CHOCOLATE PIE WITH COCOA NIB PRALINE

Steps:

• For crust:
• Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish.
• Mix melted butter, sugar, and salt in medium bowl. Add flour and mix until well blended. Press dough onto bottom and up sides of prepared dish; crimp edges decoratively. Bake crust until golden brown and cooked through, about 18 minutes. Cool crust completely on rack. Maintain oven temperature.
• For cocoa nib praline:
• Line rimmed baking sheet with parchment paper. Whisk first 5 ingredients in medium bowl to blend. Stir in cocoa nibs and chopped pecans. Drop mixture by tablespoonfuls onto prepared sheet, spacing 1 inch apart. Bake until mixture spreads and is deep golden brown, about 18 minutes (mixture will flow together into 1 piece on baking sheet). Remove from oven; cool completely on sheet. Break praline into irregular pieces or shards. (Can be prepared 1 day ahead. Store airtight in single layer at room temperature.)
• For chocolate filling:
• Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat. Whisk egg yolks, brown sugar, vanilla, and remaining 1/4 cup milk to blend in medium bowl; whisk in cocoa powder and cornstarch until smooth. Gradually whisk in hot milk mixture. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and boils. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Pour filling into cooled pie crust. Refrigerate until filling is cold and set, about 4 hours. (Can be prepared 1 day ahead. Cover and keep chilled.)
• Using electric mixer, beat cream and powdered sugar until soft peaks form. Cut pie into wedges. Serve with whipped cream and praline pieces.

CREAMY DARK CHOCOLATE FUDGE

Steps:

• In a heavy saucepan, over low heat, melt chips and miniature marshmallows with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla.
• Spread evenly into wax paper-lined 8 or 9-inch square pan.
• Chill for 2 hours or until firm.
• Turn fudge onto cutting board; peel off paper and cut into squares.
• Store loosely covered at room temperature.

DARK CHOCOLATE PIE

Steps:

• Stir together sugar, cornstarch, and salt in saucepan. Combine egg yolks with milk and gradually add to sugar mixture. Cook over medium heat until mixture comes to a boil. Remove from heat and stir in butter and vanilla. Add melted chocolate and pour into pie crust. Cool.

DARK CHOCOLATE CREAM PIE

Steps:

• In large saucepan, combine sugar, cornstarch and salt.
• Stir in milk and chocolate.
• Cook and stir over medium high heat until thickened and bubbly.
• Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
• Remove from the heat.
• Stir in butter and vanilla.
• Spoon into baked pastry shell.
• Cool on wire rack.
• Cover and chill for at least 3 hours.

DARK, RICH, CREAMY, DENSE CHOCOLATE PEANUT BUTTER PIE!

Steps:

• Peanut butter layer:.
• Heat peanut butter in micro just to soften.
• Stir in powdered sugar till smooth. Pour and spread into prepared pie shell.
• Stir together sugar, cornstarch and salt in 2 quart pyrex measuring cup.
• Combine egg yolks and milk add to dry ingredients.
• Cook in micro, whisking occasionally, until mixture comes to a boil and thickens.
• Microwave for 1 minute more.
• Remove from micro, whisk pie mixture smooth.
• Whisk in butter and vanilla.
• Add 1 cup chocolate chips, stir until chips are melted and mixture is well blended.
• Pour over peanut layer.
• Refrigerate for 3 hours or overnight.
• Garnish with your choice and do enjoy! :).