DOUBLE CHOCOLATE SILK PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h55m
Yield 4 small pies
Number Of Ingredients 8
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Pulse the cookies in a food processor until finely chopped. With the processor running, add the butter. Press the crumbs into the bottoms of four 4 1/4-inch disposable aluminum pie pans. Bake until set, about 5 minutes. Let cool.
- For the filling: In a microwave-safe bowl, microwave the chocolate until melted. Set aside to cool a bit.
- In a mixer with a whisk attachment, beat together the sugar and butter until fluffy, about 2 minutes. Drizzle in the melted chocolate and add the vanilla. Beat thoroughly until combined.
- Turn the mixer to medium speed and add in the eggs 1 at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shells, scraping every last speck of it out of the bowl. Smooth out the filling and place the pies in the refrigerator to chill for at least 2 hours, preferably longer. When ready to serve, top with whipped cream.
DOUBLE CHOCOLATE PIE
"If you thought your days of luscious chocolate pies were over, think again!" says Carol LaNaye Burnette of Sylvan Springs, Alabama. "This light pudding pie is a rich and creamy treat."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a bowl, whisk 3/4 cup milk and chocolate pudding mix for 2 minutes or until thickened. Fold in 1-3/4 cups whipped topping. Spread into crust. , In another bowl, whisk the remaining milk and the white chocolate pudding mix for 2 minutes or until slightly thickened. Fold in remaining whipped topping. Spread over chocolate layer. Refrigerate for 4 hours or until set. Garnish with chocolate curls if desired.
Nutrition Facts : Calories 191 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 426mg sodium, Carbohydrate 34g carbohydrate, Fiber 0 fiber), Protein 3g protein.
DOUBLE CHOCOLATE PIE
Rich and chocolaty, a truly sinful pie! Chocolate fans will love it! Garnish each slice with whipped topping.
Provided by CORWYNN DARKHOLME
Categories Desserts Pies Custard and Cream Pie Recipes
Time 4h50m
Yield 8
Number Of Ingredients 9
Steps:
- Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
- Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
- Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 67 g, Cholesterol 109.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 8.7 g, Sodium 292.8 mg, Sugar 51.3 g
DOUBLE-CHOCOLATE PIE
Double up on deliciousness this holiday season with our Double-Chocolate Pie. White chocolate and chocolate-chocolate are together once again in this creamy Healthy Living Double-Chocolate Pie recipe.
Provided by My Food and Family
Categories Pie
Time 4h10m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP; spread onto bottom of crust.
- Repeat with white chocolate pudding mix, remaining milk and COOL WHIP; spread over pudding layer in crust.
- Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 2.5 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
DOUBLE-CHOCOLATE HOLIDAY PIE
This velvety no-bake pie will be a festive change of pace on the dessert table. A hint of orange in the cranberry topping adds extra pizzazz that's too delish to resist. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place chocolate chips and milk in a small microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until chocolate is melted; stir until smooth. Spread into crust; sprinkle with 2 tablespoons almonds., In a large bowl, whisk milk and pudding mix for 2 minutes; set aside. In a small saucepan, sprinkle gelatin over 1/2 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat., In a large bowl, beat remaining cream until it begins to thicken. Add sugar and extract; beat until soft peaks form. Gradually beat in gelatin mixture. Fold into pudding. Pour into crust. Refrigerate for 4 hours or until firm., Place cranberry sauce in a food processor; cover and process until blended. Stir in orange zest. Spoon over top; sprinkle with remaining almonds. Refrigerate leftovers.
Nutrition Facts : Calories 655 calories, Fat 40g fat (20g saturated fat), Cholesterol 87mg cholesterol, Sodium 413mg sodium, Carbohydrate 72g carbohydrate (55g sugars, Fiber 2g fiber), Protein 7g protein.
DOUBLE CHOCOLATE SILK PIE
This pie is unbelievable. It's creamy, so very chocolaty and very rich tasting. Pretty easy as well. :) It's from an old Mrs. Field's recipe book my mother gave me.
Provided by DamiansMummy
Categories Pie
Time 40m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Make the crust: In a medium bowl, combine the crumbs and melted butter. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Chill while you make the filling.
- Prepare the filling: In a double boiler, scald the cream; stir in the sugar and salt.
- In a small bowl, lightly beat the yolks.
- Whisk about 1/4 cup of the hot cream into the yolks to warm them. Transfer the warmed eggs to the double boiler and cook over simmering water, whisking constantly, until the custard just begins to thicken and coats the back of a spoon, 8 to 9 minutes.
- Remove from the heat and add the chocolate and vanilla. Stir until the chocolate melts and the custard is smooth.
- Now, here i inserted my own little step. Sometimes you can get little chunks of egg or something in your custard so I poured the custard into the sieve over the shell. That way it drained into the crust, but caught any lumps or anything that might be chunky.
- Cool the pie to room temperature.
- Place a piece of plastic wrap directly on the filling to prevent a skin from forming.
- Refrigerate the pie overnight to set the filling.
- Remove plastic wrap and smooth the top if needed.
- Garnish with some chocolate scrolls or rosettes of whipped cream if you like.
Nutrition Facts : Calories 553.5, Fat 49.5, SaturatedFat 29.1, Cholesterol 215.6, Sodium 173, Carbohydrate 32.2, Fiber 6.6, Sugar 11.5, Protein 8.7
DOUBLE CHOCOLATE PEANUT BUTTER PIE
One of my favorite pie recipes from Food and Wine Magazine. It is the best pie of this kind. A rich, creamy grown up Reese's in a pie! Prep time includes chilling in the refigerator.
Provided by LizP5885
Categories Dessert
Time 4h15m
Yield 1 pie
Number Of Ingredients 12
Steps:
- MAKE THE CHOCOLATE CRUST: Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.
- MEANWHILE, MAKE THE PEANUT BUTTER FILLING: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.
- MAKE THE CHOCOLATE TOPPING: In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
- 4.Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.
Nutrition Facts : Calories 7474.3, Fat 621.4, SaturatedFat 276.8, Cholesterol 865.1, Sodium 4820.6, Carbohydrate 441.2, Fiber 79.6, Sugar 200, Protein 171.5
DOUBLE CHOCOLATE PIE
Mmmmmm...Chocolate multiplied by 2, LOL
Provided by Rev BJ Friley
Categories Puddings
Time 4h
Number Of Ingredients 6
Steps:
- 1. In a large mixing bowl - Mix 3/4 cup milk and chocolate fudge pudding mix for 2 minutes or until thickened.
- 2. Fold in 1 3/4 cups whipped topping.
- 3. Spread into crust.
- 4. In another large mixing bowl - Mix the rest of the milk along with the white chocolate pudding mix for 2 minutes or until thickened.
- 5. Fold in remaining whipped topping.
- 6. Spread over chocolate layer.
- 7. Refrigerate for atleast 4 hours or until set.
- 8. Garnish with chocolate curls if desired.
DOUBLE CHOCOLATE PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 5h15m
Yield 8 slices
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Pulse the graham crackers in a food processor or crush in a resealable plastic bag until they are fine crumbs. Add the crumbs to a bowl and stir in the melted butter and sugar. Press the mixture into a pie pan and bake until set, about 4 minutes. Set aside and allow to cool completely.
- For the filling: Stir together the cornstarch, sugar and salt in a large saucepan over medium heat. Pour in the milk and beaten egg yolks. Cook, stirring, until the mixture comes to a boil. Remove from the heat and stir in the chocolate, butter and vanilla. Pour the chocolate filling into the cooled shell until it's filled to the brim. (You may have some left over.) Smooth the top of the pie, then gently press a piece of wax paper over the filling and chill until set, 3 to 4 hours. Store any leftover filling covered in the fridge for another use or snacking.
- For the meringue: Add the sugar, corn syrup, 2 tablespoons water and a pinch of salt in a saucepan over medium heat. Cook, stirring, until the sugar has dissolved completely. Remove from the heat.
- Add the egg whites to the bowl of an electric mixer. Beat the egg whites on medium speed until frothy, about 1 minute. Add the cream of tartar and the remaining pinch salt and continue beating for 30 seconds. With the machine running on medium speed, drizzle the hot syrup mixture into the mixing bowl in a constant stream, then turn the speed to high and whip until the mixture forms stiff peaks (about 3 minutes).
- Remove the chilled pie from the fridge and discard the wax paper. Spread the meringue over the top of the chilled pie, making sure to get it to the edges. With the back of a spoon, lightly press into the meringue, lifting the spoon away, to create peaks. Toast the meringue with a brulee torch to the desired color. Slice and serve.
More about "double chocolate pie food"
DOUBLE-CHOCOLATE PEANUT BUTTER PIE RECIPE - FOOD
From foodandwine.com
5/5 (535)Total Time 4 hrsServings 1
- Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.
- In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.
- In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
- Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.
DOUBLE-CHOCOLATE BANANA CREAM PIE – CHOCOLATE RECIPES
From womansday.com
Servings 10Total Time 4 hrs 30 minsCategory Dinner Party, Feed a Crowd, DessertCalories 487 per serving
- Add the butter and pulse to combine. Press the crumb mixture into the bottom and up the sides of a 9-in. pie plate.
DOUBLE CHOCOLATE CREAM PIE RECIPE - TODAY
From today.com
- 2. To prepare the crust, in a medium bowl, combine cookie crumbs, butter, sugar, and salt until they form a moist, crumbly mixture. Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan. Bake until the crust is fragrant and firm, 7 to 8 minutes. Set aside to cool.
- 3. To prepare the filling, in a medium bowl, whisk together sugar, cornstarch, cocoa and salt. Add egg and egg yolks and 1/2 cup milk and whisk thoroughly to combine.
- 4. In a large, heavy-bottomed saucepan over medium-high heat, bring the remaining 1½ cups milk to a boil. Remove from the heat. Whisking constantly, very slowly pour the hot milk into the egg mixture. Keep whisking so that you don’t scramble the eggs. Return the entire mixture to the pan. Cook, over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 3 to 5 minutes.
SKINNY DOUBLE CHOCOLATE PIE | FITNESS FOOD DIVA
From fitnessfooddiva.com
Estimated Reading Time 2 minsTotal Time 4 hrs 10 mins
DOUBLE CHOCOLATE CREAM PIE RECIPE - FOOD CHANNEL
From foodchannel.com
Estimated Reading Time 1 minTotal Time 32 mins
DOUBLE-CHOCOLATE MOUSSE MUD PIE FOR CHOCOLATE …
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4/4 (1)Estimated Reading Time 6 minsServings 8
DOUBLE CHOCOLATE PIE - CANADIAN LIVING
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CHOCOLATE PIE RECIPES | ALLRECIPES
From allrecipes.com
DOUBLE CHOCOLATE CHIP COOKIE STRAWBERRY NUTELLA CREAM PIE ...
From alattefood.com
Reviews 12Category DessertServings 12-14Estimated Reading Time 4 mins
- With a mixer, whip heavy whipping cream until soft peaks begin to form. Add in 1/3 cup powdered sugar and vanilla extract. Continue to whip until stiff peaks form. Set aside.
- If desired, add double chocolate chip cookies, strawberries, and chopped chocolate to the top of the pie.
EASY DOUBLE CHOCOLATE PIE RECIPE - LAUREN'S LATEST
From laurenslatest.com
5/5 (9)Total Time 20 minsCategory DessertCalories 511 per serving
- For the filling, break baking chocolate into pieces into a bowl and melt slowly in the microwave, stirring every 20 seconds. Once melted 2/3rds of the way, continue to stir chocolate to melt the rest of the way. Set aside to cool.
- In another large bowl using a hand mixer, whip milk with chocolate pudding mix until smooth. Sit 3 minutes to thicken. Whip in cooled melted chocolate. Scrape sides and mix again briefly. Fold in half of the whipped cream. Pour into cooled pie shell. Top with remaining whipped cream and chocolate shavings. Cover gently with plastic wrap and refrigerate until ready to serve.
ULTIMATE DOUBLE CHOCOLATE PIE RECIPE (VIDEO) - LAUREN'S LATEST
From laurenslatest.com
Ratings 15Calories 677 per servingCategory Dessert
- Mix oreo crumbs and melted butter together until moist. Press into 9-inch pie plate. Refrigerate while making the filling.
- Heat cream in a double boiler over simmering water until scalded. Stir in sugar and salt until dissolved, about 2 minutes. Stream some hot cream into yolks to temper. Stir tempered egg yolks into a double boiler with remaining cream. Cook over the double boiler, whisking occasionally until it starts to thicken and coat spoon, about 8 minutes.
- Remove from heat and stir in vanilla and chocolate chips. Pour into prepared shell and cool to room temperature. Cover with plastic wrap directly on filling and refrigerate 4-6 hours to overnight until plastic wrap comes off clean and pie is completely set and chilled. Cut into pieces and serve with whipped cream.
DOUBLE-CHOCOLATE PUDDING RECIPE - RICHARD SAX | FOOD & WINE
From foodandwine.com
5/5 Category Desserts
- In a medium saucepan, combine 2 cups of the milk with 1/4 cup of the sugar and the salt and bring to a boil over moderate heat, stirring to dissolve the sugar. Remove from the heat.
- In a medium bowl, whisk the cornstarch with the unsweetened cocoa powder and the remaining 1/4 cup of sugar until blended. Add the remaining 1/4 cup of milk and whisk until smooth. Whisk this mixture into the hot milk in the saucepan and bring to a boil over moderate heat, whisking constantly. Reduce the heat to moderately low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.
- In a medium bowl, whisk the whole egg with the egg yolks. Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.
- Strain the pudding into a medium heatproof bowl. Add the chopped chocolate, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes. Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled. (If you're not in a hurry, press a piece of plastic wrap directly onto the surface of the pudding in the bowl and refrigerate.) Serve with lightly whipped cream.
DOUBLE CHOCOLATE PIE - STAY AT HOME MUM
From stayathomemum.com.au
Servings 4Total Time 56 minsCategory MainCalories 635 per serving
- Place salt, sugar, flour, butter and egg yolks in a mixer with a paddle attachment, mix on low speed until just combined.
- Remove from the mixer, knead lightly, flatten, wrap in plastic wrap and refrigerate for half an hour.
- Place dough on a lightly floured surface and roll out to 5 cm bigger than the tart tin. Carefully place the dough over the tin and gently push the dough into the ridges of the tart tin, cut away any excess dough that hangs over the rim. Use a fork to pierce the base in multiple places.
DOUBLE-CHOCOLATE CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Calories 301 per servingServings 8
- To prepare the crust, lightly spoon the flour into dry measuring cups, and level with a knife. Combine 1/4 cup flour and water, stirring with a whisk until well-blended.
- Combine 3/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist.
- Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze 10 minutes.
DOUBLE CHOCOLATE OREO PIE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
Cuisine AmericanTotal Time 6 hrs 30 minsCategory Dessert, PieCalories 374 per serving
- Before you begin: Divide the Oreos using 20 for the crust and 5 whole cookies for garnishing. Roughly crush the remaining for the filling in a plastic storage bag using a rolling pin.
- To make the crust: Pulse 20 Oreos in a food processor until fine crumbs. Mix with butter. Press firmly onto the bottom and sides of a 9 inch deep dish pie pan. Freeze for 10 minutes.
- In a separate bowl, whip together half and half and pudding mix until thickened. Add to cream cheese beating with mixer until fully combined.
DOUBLE CHOCOLATE CREAM PIE - CRAZY FOR CRUST
From crazyforcrust.com
5/5 (6)Calories 479 per servingCategory Dessert
- Preheat oven to 400°F. Press pie crust into a 9” pie plate as directed. Chill for 10 minutes in the freezer or 30 minutes in the refrigerator, then poke it several times all over the bottom and sides with a fork. Bake for 8-10 minutes, until slightly puffed and no longer glossy. Cool completely before filling.
- Whisk sugar, salt, cocoa powder, cornstarch, and milk in a medium saucepan, then switch to a wooden spoon or heat-safe spatula. Cook over low heat until thickened, stirring constantly, about 5-8 minutes. Be sure to get in the corners of the pan when you're stirring as the solids can get stuck there. Remove from heat and stir in vanilla and chocolate chips; stir until chocolate is completely melted. Pour into prepared crust. Cool at room temperature, then cover tightly with plastic wrap and chill 4 hours or overnight.
- Before serving, make the whipped cream. Beat cold heavy whipping cream in a cold bowl with cold beaters until stiff peaks form, adding powdered sugar slowly during the mixing. Spread on the pie and garnish with mini chocolate chips, if desired.
NO BAKE DOUBLE CHOCOLATE CREAM PIE - TOGETHER AS FAMILY
From togetherasfamily.com
5/5 (2)Category DessertCuisine AmericanCalories 170 per serving
- Add the instant pudding mixes and half & half milk into a mixing bowl. Stir with a whisk for 1-2 minutes until pudding is dissolved and mixture is slightly thicker. Let it sit for 5 mintues to thicken up more.
- Add the thawed Cool Whip into the pudding and stir together until combined well. Pour into the chocolate crust and spread it out evenly. This recipe makes a thick/tall pie (which we love!) but if you prefer a not so tall pie and more servings then buy two chocolate crusts and spread the mixture between two crusts.
- Cover the pie with the enclosed plastic lid (from the store bought crust) and refrigerate for at least 6-8 hours, or overnight.
- When ready to serve garnish the pie with chocolate curls (vegetable peeler + hershey's chocolate bar). You can also make some homemade whipped cream for the topping as well or use a spray can of whipped cream to decorate the top of the pie.
DOUBLE ESPRESSO CHOCOLATE PIE | RICARDO
From ricardocuisine.com
5/5 (16)Total Time 1 hrCategory DessertsCalories 560 per serving
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) springform pan.
- In a bowl, combine the crumbs and sugar. Add the butter and stir until the crumbs are completely moistened. Press the crumb mixture at the bottom and up to half the edges of the pan. Bake for 12 minutes. Let cool.
- In a saucepan off the heat, combine the sugar and cornstarch with a whisk. Add the eggs and egg yolks, and whisk until smooth. Add the milk and coffee.
- In a small bowl, place the chocolate. Add the hot coffee. Whisk until the chocolate is melted and smooth. Refrigerate while preparing the remaining ingredients.
DOUBLE CHOCOLATE MARBLE PIE - MODERN HONEY
From modernhoney.com
5/5 (4)Category DessertCuisine AmericanTotal Time 23 mins
- In a large bowl, add marshmallows and milk. Heat for 60-90 seconds in microwave or until mostly melted. As you stir the marshmallow cream, the marshmallows will further melt.
DOUBLE CHOCOLATE PUDDING PIE RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 145 per serving
- Beat chocolate pudding mix and 1 cup milk with a mixer at medium-high speed for 3 minutes or until thickened. Gently fold in half of whipped topping.
- Divide chocolate pudding mixture in half, and pour evenly into 2 graham cracker crusts. Repeat procedure with white chocolate pudding mix, remaining 1 cup milk, and remaining half of whipped topping. Divide mixture in half; pour over chocolate pudding mixture in both crusts. Cover and chill 3 hours or until set.
- Tip: This recipe makes two pies, so you can freeze one for later. It's good frozen, or you can thaw it in the refrigerator overnight.
DOUBLE-BOILER CHOCOLATE PIE RECIPE - RECIPES.NET
From recipes.net
- Pre-bake the 8 inch (20 cm) pie crust at 400°F (200°C) for 10–12 minutes, or until golden brown. Let cool completely.
- In a double boiler over medium heat, whisk together the sugar, salt, cornstarch, cocoa powder, and egg yolks until blended and crumbly. Slowly whisk in the can of evaporated milk and vanilla extract until smooth and creamy. Finally put in butter and continue to whisk frequently until filling is thick like pudding.
- Once thick, pour into your already baked pie crust and let sit for several hours or for best results the next day.
DOUBLE CHOCOLATE MOCHA PUDDING PIE. - HALF BAKED HARVEST
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PALEO VEGAN DOUBLE CHOCOLATE PIE - REAL FOOD WITH JESSICA
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From gretchensveganbakery.com
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From foodnetwork.co.uk
Cuisine AmericanServings 8
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Estimated Reading Time 3 mins
BEST DOUBLE CHOCOLATE SILK PIE RECIPES | THE PIONEER …
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Estimated Reading Time 2 mins
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