DARK CHOCOLATE STOUT CREAM PIE
Stout beer adds big flavor in this dark and rich chocolate cream pie.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 7h
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely, about 15 minutes.
- Meanwhile, in 2-quart saucepan, cook milk, beer and pudding mix over medium heat 5 to 8 minutes or until mixture comes to a full boil, stirring constantly. Remove from heat. Stir in chocolate chips until 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 mixture evenly into crust. Refrigerate at least 4 hours until set.
- Just before serving, in chilled medium bowl, beat topping ingredients with electric mixer on high speed until soft peaks form. Spread over top of pie. Garnish with chocolate shavings, if desired. Store covered in refrigerator.
Nutrition Facts : Calories 530, Carbohydrate 49 g, Cholesterol 70 mg, Fat 6 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 31 g, TransFat 1/2 g
DARK CHOCOLATE WHOOPIE PIES WITH TOASTED ALMOND CREAM
Provided by Alex Guarnaschelli
Categories dessert
Time 2h40m
Yield 16 to 24 sandwiches
Number Of Ingredients 19
Steps:
- For the whoopee pies: Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F.
- Combine both kinds of chocolate and the butter in a medium heatproof bowl. Fill a medium pot about a third of the way with water and bring to a simmer. Place the over the simmering water and lower the heat. Melt the chocolate and butter gently together, stirring and scraping the sides to avoid scorching, until melted, then remove the bowl from the heat. Cool 2 to 3 minutes.
- Whisk together the sugar, eggs and vanilla in another bowl. Set aside. Sift together the flour, cocoa powder, salt and baking powder in another bowl. Whisk in the egg and then the chocolate mixture. Do not overmix.
- Spray 2 baking sheets with nonstick spray and drop the batter on them in large spoonfuls about 2 inches in diameter, leaving room between each to allow spreading.
- Bake, rotating and switching the positions of baking sheets halfway through, until the whoopee pies puff up slightly and settle, 6 to 8 minutes. Allow to cool for 10 minutes on the baking sheet before gingerly lifting them off and transferring to a flat surface.
- For the filling: Heat the milk in a medium saucepan until hot and add 3/4 cup toasted almonds. Turn off the heat. Allow the almonds to steep in the milk 25 to 30 minutes. Strain the milk and pour it back into the same pan.
- Beat together the sugar, cornstarch, flour and egg yolks in an electric mixer fitted with the whisk attachment until thick, 3 to 4 minutes.
- Pour some of the hot milk mixture over the eggs and blend. Pour the egg mixture back into the milk and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 8 minutes. Stir in the almond extract and continue to cook until the mixture begins to bubble, then cook for an additional 2 minutes, stirring. Transfer to a bowl and cover with a layer of plastic pressed against the surface so the cream doesn't form a skin. Refrigerate 1 hour.
- Sandwich some of the cream and the remaining 1/4 cup toasted almonds between chocolate rounds. Drizzle with melted chocolate if using. Serve immediately or refrigerate until ready to serve.
NO-BAKE DARK CHOCOLATE CREAM PIE
This pie is demanded from my family for every holiday. I found the recipe online back in the late 90's. To many disappointed family members' dismay, I temporarily lost my handwritten copy after moving, I couldn't find online, and I wasn't able to make it for one holiday. I'm adding it here so I will always have it. I hope you enjoy it as much as my family does.
Provided by dkoontz1
Categories Desserts Pies No-Bake Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 492.3 calories, Carbohydrate 52.9 g, Cholesterol 149.3 mg, Fat 29.4 g, Fiber 2 g, Protein 7.4 g, SaturatedFat 14.1 g, Sodium 284.9 mg, Sugar 40.5 g
DARK CHOCOLATE CREAM PIE
Caress every taste bud with this smooth, old-fashioned pie. Topped with a dollop of fluffy whipped cream, it will have chocolate fans standing in line. -Kezia Sullivan, Sackets Harbor, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 390 calories, Fat 19g fat (10g saturated fat), Cholesterol 128mg cholesterol, Sodium 218mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 2g fiber), Protein 7g protein.
CREAMY DARK CHOCOLATE PIE
Two kinds of chocolate and a crust made with high-fiber cereal make a delicious dessert, perfect for special times.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Fat 2 1/2, ServingSize 1 Serving, TransFat 0 g
DARK CHOCOLATE CREAM PIE
Taste of Home had this recipe and it's so good, dark, creamy chocolate made from scratch and so easy. Now if I can just master the making of pie crust!!
Provided by Bonnie G 2
Categories Pie
Time 30m
Yield 1 9 inch Pie, 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 429.4, Fat 23.1, SaturatedFat 10.9, Cholesterol 107.3, Sodium 284.4, Carbohydrate 53.3, Fiber 2.2, Sugar 31.4, Protein 7.1
DARK CHOCOLATE COCONUT CREAM TART
You know that famous candy bar with creamy coconut covered in chocolate with a little almond top? Well I decided to make a tart inspired by that delicious treat and cousins, let me tell you, this decadent dessert tastes just like that candy bar (but it's so much better).
Provided by Kardea Brown
Categories dessert
Time 2h20m
Yield One 10-inch tart (6 to 8 servings)
Number Of Ingredients 23
Steps:
- For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
- Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
- For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
- Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
- For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
- Spoon the whipped cream over the tart and garnish as desired.
DARK CHOCOLATE PIE
Very rich and good...I melt my chocolate pieces before adding to the custard...Make sure you use dark chocolate chips...
Provided by chefnini
Categories Pie
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 644, Fat 35, SaturatedFat 18.5, Cholesterol 167.1, Sodium 429.1, Carbohydrate 80.8, Fiber 3.6, Sugar 54, Protein 9.1
More about "dark chocolate stout cream pie food"
CHOCOLATE STOUT CREAM PIE WITH IRISH CREAM WHIPPED …
From stripedspatula.com
5/5 (1)Total Time 9 hrs 30 minsCategory DessertCalories 597 per serving
- Prepare and blind bake a single pie crust in a 9-inch pie pan (see "All Butter Pie Crust" link in ingredients for recipe/instructions). Cool crust completely before filling. As a time saver, you can also use your favorite store-bought refrigerated pie crust, blind baked according to package directions.
- Place chocolate in a large bowl and set aside. In a large, heavy bottomed saucepan, whisk together sugar, cornstarch, and salt. Whisk in egg yolks until almost combined, followed by milk, cream, and stout until fully combined. Bring to a low boil over medium heat, whisking constantly. Lower heat and cook, whisking, until thickened, about 3-5 minutes. Remove from heat.
- Just before serving (no more than an hour prior) place cold heavy cream in a large, chilled mixing bowl, or the bowl of a stand mixer fitted with the whisk attachment. Using a hand mixer (or the stand mixer), beat cream on medium speed until just starting to thicken. Add sugar and liqueur and continue beating until you have medium peaks (don't beat it too long, or you'll make butter!).
SUN KING’S RING OF DINGLE IRISH STOUT CHOCOLATE PIE
From craftbeer.com
DARK CHOCOLATE CREAM PIE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BEST OLD FASHIONED DARK CHOCOLATE CREAM PIE
From wildflourskitchen.com
DARK CHOCOLATE & STOUT ICE-CREAM: RECIPE - THE CITY …
From thecitylane.com
8 GREAT FOOD PAIRINGS FOR STOUT AND PORTER | MATCHING …
From matchingfoodandwine.com
DARK CHOCOLATE CREAM PIE - BAKING BITES
From bakingbites.com
CHOCOLATE STOUT CREAM PIE — MECCA GRADE ESTATE MALT
From meccagrade.com
SUNDAY NIGHT® CHOCOLATE CREAM PIE | SUNDAY NIGHT FOODS
From sundaynightfoods.com
COOKING WITH BEER: CHOCOLATE STOUT SILK PIE RECIPE - FOR DUMMIES
From dummies.com
DARK CHOCOLATE STOUT CREAM PIE - SIDE DISH RECIPES
From fooddiez.com
DARK CHOCOLATE CREAM PIE - CHOCOLATE CHOCOLATE AND MORE!
From chocolatechocolateandmore.com
CHOCOLATE STOUT CHEESECAKE: A RICH TREAT FROM DARK CHOCOLATE
From globalportal48h.com
MYNSLC | DARK CHOCOLATE STOUT PIE IN 2021 | CHOCOLATE STOUT, DARK ...
From pinterest.ca
DARK CHOCOLATE STOUT CREAM PIE | RECIPE | CHOCOLATE CREAM PIE …
From pinterest.co.uk
DARK CHOCOLATE STOUT CREAM PIE – CHAWTIME
From chawtime.com
BEST EVER HOMEMADE DARK CHOCOLATE CREAM PIE - EAT OUT LOUD
From eatoutloud.com
DARK CHOCOLATE SILK PIE! IT'S DELECTABLE!
From thebakingchocolatess.com
DARK CHOCOLATE STOUT PIE | ERICKA ANDERSEN
From erickaandersen.com
TALL, DARK AND STOUT CHOCOLATE LAYER CAKE - STARVING BEAR RECIPE …
From starvingbear.com
RICH CHOCOLATE BANANA CREAM PIE • SINFUL KITCHEN
From sinfulkitchen.com
BEST CHOCOLATE WHOOPIE PIES RECIPE - HOW TO MAKE CHOCOLATE …
From goodhousekeeping.com
DARK CHOCOLATE STOUT CREAM PIE RECIPE - BETTYCROCKER.COM
From cookbookrecipes.wew.selfip.com
DARK CHOCOLATE STOUT MINI PIE RECIPE | HGTV
From hgtv.com
SALTED DARK CHOCOLATE STOUT CAKE. - HOW SWEET EATS
From howsweeteats.com
DARK CHOCOLATE STOUT CREAM PIE RECIPE | RECIPE - PINTEREST
From pinterest.com
MYNSLC | DARK CHOCOLATE STOUT PIE | CHOCOLATE STOUT, DARK …
From pinterest.ca
DARK CHOCOLATE PIE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
CHOCOLATE STOUT ICE CREAM - SAVOR THE BEST
From savorthebest.com
CHOCOLATE STOUT PRETZEL ICE CREAM - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
CHOCOLATE STOUT CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
DARK CHOCOLATE STOUT CREAM PIE FOOD- WIKIFOODHUB
From wikifoodhub.com
DARK CHOCOLATE CREAM PIE WITH FLAKY BUTTER CRUST - AUNTIE CHATTER
From auntiechatter.com
MYNSLC | DARK CHOCOLATE STOUT PIE
From mynslc.com
BEST STUFFED DARK CHOCOLATE WHOOPIE PIES RECIPE - HOW TO MAKE …
From goodhousekeeping.com
DARK CHOCOLATE STOUT CREAM PIE | RECIPE | CHOCOLATE PIE RECIPES, …
From pinterest.com
CHOCOLATE STOUT CHEESECAKE | OLIVE & MANGO
From oliveandmango.com
PI DAY RECIPE: CHOCOLATE STOUT PUDDING PIE | KITCHN
From thekitchn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love