Fantasy Chocolate Pie Food

CHOCOLATE FANTASY PIE

Steps:

• 1. Prepare you're deep dish crust. (If you want the cookie crust I mentioned, the recipe is at the end of directions) Fudge Sauce: In a medium saucepan, warm sweetened condensed milk, chocolate and butter together until melted and well blended. (do not boil) Remove from heat, stir in vanilla and salt. Reserve 1 cup to use later. Poor remaining fudge sauce into pie crust. Set aside to set up, or place pie in refrigerator.
• 2. Custard: In a medium bowl whisk together sugar, cocoa, corn starch and salt, then whisk in egg and yolks. In a medium-large saucepan heat up milk, cream and 1/4 c sugar, stirring until hot and steamy but not boiling. Slowly drizzle hot milk mixture into sugar mixture, whisking whisking whisking until half the milk mixture is incorporated into sugar mixture, then return pan to stove, and slowly pour sugar mixture back into pan, whisking constantly. Continue to whisk until mixture thickens. Remove from heat and stir in butter and vanilla. Pour into crust over chilled fudge. (If it seems there is not enough room for mousse layer, don't use all the pudding, pour extra pudding into a bowl for a snack for later.) Lay a piece of plastic wrap over surface of pudding and place in refrigerator until chilled.
• 3. Mousse: Beat cream until soft peaks form, add pudding and beat until stiff peaks, then add 1/2 c fudge sauce and continue to beat until stiff peaks return. Peel away plastic wrap and spread mousse over chilled pudding layer. Place remaining fudge sauce in a zip lock bag, warm slightly if needed, snip corner off, drizzle over mousse layer as desired. If you have extra, warm and serve over ice cream (this fudge sauce is my hot fudge sauce recipe for ice cream originally) Refrigerate.
• 4. Whipped Topping: In a medium bowl, beat cream with powdered sugar until soft peaks form, add pudding and beat until stiff peaks form. Top pie as desired, you can pipe it on as I did in photo or spoon it on. The pudding acts as a stabilizer, and can even be made the day before.
• 5. Chocolate Chip Cookie Crust: about 1 1/2-2 c of chocolate chip cookie dough, make cookies as usual, only bake twice as long as you normally would...you want them really brown and crisp. Cool then place in food processor, pulse to make crumbs, drizzle 1/3-1/2 cup melted butter into crumbs, process until mixed well. Press into deep dish pie pan. Bake 10 minutes at 350. Place on rack and cool completely before using.

FANTASY CHOCOLATE PIE

Steps:

• To make crust: In a large bowl, stir together flour, cinnamon and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. Place dough ball between 2 pieces of plastic wrap then roll from center to edges into to a 12-inch circle.
• Strip away one side of the plastic wrap and transfer pastry, dough side down, into a 9-inch pie plate. Ease pastry into pie plate without stretching then strip away plastic wrap from the top side. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. (Do not prick.) Set aside.
• For filling: In a medium bowl, combine eggs, corn syrup, granulated sugar, butter, vanilla and salt.
• In pastry shell, layer milk chocolate chips, semisweet chocolate chips and white chocolate chips, 1 cup coconut, pecans and almonds. Slowly pour egg mixture over all, allowing egg mixture to sink down into filling. To prevent overbrowning, cover edge of pastry shell with foil.
• Bake the pie in a 350 degree oven for 30 minutes. Remove the foil; bake for 20 to 25 minutes more or until the center of pie appears set when gently shaken. Cool completely on a wire rack. Cover and store in refrigerator within 2 hours.

CHOCOLATE PIE

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: Whisk together the sugar, cornstarch and salt in a medium saucepan. Whisk in the milk and egg yolks. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes. The second it starts to bubble and thicken (it should be thick like pudding), remove it from the heat. Add the chocolate, butter and vanilla, then stir until everything is beautifully combined. Pour the pudding into the pie crusts and place in the fridge, uncovered, to chill for 4 hours. Serve topped with whipped cream.

CHOCOLATE PIE

Steps:

• For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
• For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
• Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
• For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.

FANTASY CHOCOLATE-CARAMEL DELIGHTS

Steps:

• In a large mixing bowl cream butter and sugar.
• Separate egg, reserve white for later use add yolk to creamed mixture.
• Add milk and vanilla to creamed mixture, mixing well after each addition.
• In a separate bowl combine dry ingredients and whisk to combine.
• Combine creamed and dry mixtures with electric mixer; beat until well combined.
• Wrap dough in plastic wrap and chill for 2 hours or until dough is easy to work with.
• Preheat oven to 350°F.
• In a small sauce pan melt caramels into whipping cream over low heat.
• Stir until mixture is smooth; set aside.
• Slightly beat reserved egg white.
• Shape dough into 1-inch balls.
• Roll balls in egg white then in pecans.
• Place balls one inch apart on cookie sheet sprayed with vegetable oil spray.
• Using your thumb, make an indentation in each cookie.
• Bake for 10 minutes or until edges of cookies are firm.
• Spoon caramel into indentation.
• Move cookies to wire racks to cool.
• Melt chocolate chips and shortening; cool mixture slightly then place in a zip top bag.
• When all cookies have been filled, clip tiny corner off of bag and drizzle chocolate over cookies.
• Let cookies stand until chocolate and caramel are set.
• Prep time does not include chilling time.