Double Layer Chocolate Pie Food

DOUBLE CHOCOLATE PIE

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.

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.

5 MINUTE - DOUBLE LAYER CHOCOLATE PIE

Steps:

• Beat milk, pudding and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.) Spread in crust.
• Spread remaining whipped topping over pudding layer in crust.
• Enjoy immediately or refrigerate until ready to serve. Garnish as desired.

DOUBLE CHOCOLATE PIE

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.

FIVE MINUTE - DOUBLE LAYER CHOCOLATE PIE

Steps:

• In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in half of whipped topping. Carefully spread in crust.
• Spread remaining whipped topping over top.
• Garnish as desired. Enjoy immediately or refrigerate until ready to serve.

DOUBLE CHOCOLATE SILK PIE

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.

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.