Fudgy Chocolate Cream Pie Food

CHOCOLATE FUDGE PIE

Steps:

• In a large bowl whisk together flour, sugar and salt.
• Add butter and mix with a fork until it starts to look like a coarse meal.
• Add 1 tablespoon of water at the time and continue mixing until a dough forms.
• Wrap the dough with the plastic wrap and refrigerate for 2 hours.
• Lightly greased 9-inch pie plate and preheat oven to 350 F.
• Take the dough from refrigerator and roll out on a lightly floured work surface into a circle about 1/8 inch thick.
• Transfer the dough to a pie plate and trim excess of a dough from edges.
• In a bowl whisk together sugar, cocoa powder, flour, and salt.
• Combine in a sauce pan half and half, butter, and chocolate and stir over a medium-low heat until it become smooth.( Let it cool a few minutes before you add it over dry ingredients and eggs)
• Add eggs, egg yolks and chocolate mixture into dry ingredients and stir until well-combined
• Transfer filling to pie crust in pan.
• Bake 45 to 50 minutes (until the center is set and the edges start to crack)
• Cool 10-15 minutes before serving.

FUDGY CHOCOLATE CREAM PIE

Steps:

• In medium saucepan, combine sugar, flour, cornstarch and salt and whisk to combine. In a medium bowl, whisk milk and egg yolks until smooth. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil. Boil and stir for one minute.
• Remove from heat and stir in chocolate, butter, and vanilla. Stir until melted.
• Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.

TRIPLE CHOCOLATE BOSTON CREAM PIE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter an 8-by-2-inch round cake pan and line it with parchment.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. In a large bowl, whisk together the sugar, melted butter and eggs. Alternate whisking the flour mixture and the buttermilk and coffee into the sugar and egg mixture, starting and ending with the flour mixture. Transfer the batter to the prepared pan.
• Bake until a toothpick inserted into the center comes out with moist crumbs attached, about 40 minutes. Transfer to a rack to cool for 20 minutes, then flip the cake out onto the rack to cool completely, about 1 hour.
• For the custard: Put the chocolate and butter in a medium bowl and set a fine-mesh sieve over it. In another medium bowl, whisk the sugar, cornstarch, salt and egg yolks together until smooth.
• Bring the milk and the cocoa powder to a simmer in a small pot. While whisking, add about 1/4 cup of the hot milk mixture to the yolk mixture. Repeat this process until the two are completely combined. Return the mixture to the pot and heat over medium while stirring constantly. Bring the custard to a boil and cook, whisking constantly, for 1 to 2 minutes. Immediately pour the custard through the sieve into the bowl with the chocolate. After the butter and chocolate have melted, whisk until smooth. Cover with a piece of plastic wrap, making sure the plastic touches the surface of the custard, and chill until completely cold, about 1 hour.
• For the glaze: Put the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan and pour it over the chocolate. Let the mixture stand until smooth and then whisk it to combine. Whisk in the salt. Chill the glaze, stirring occasionally, until it is thick enough to spread over the top of the cake, 20 to 30 minutes.
• To assemble the cake, cut it in half crosswise. Spread the chocolate custard evenly over the bottom half, and replace the top half. Spread the glaze evenly over the top.

GRANDMA EMMA'S FUDGY CHOCOLATE PIE

Steps:

• Cream sugar and yolks together in a large saucepan. Add milk, cocoa powder, cornstarch, and salt; whisk until no lumps remain. Add half-and-half and heat over medium heat, whisking constantly until filling is thickened, about 20 minutes.
• Turn off heat when filling starts to bubble; continue to stir for 1 minute. Remove thickened filling from the warm burner. Add butter and vanilla extract, stirring well until melted and well incorporated. Let filling sit to cool slightly, about 10 minutes.
• Stir filling well and pour into graham cracker crust, smoothing the top with a spatula. Chill, uncovered, in the refrigerator for 4 hours.

CHOCOLATE CREAM PIE

Steps:

• Beat the cream cheese, 1/2 cup of the sugar, the cocoa powder, milk and vanilla extract in a medium bowl with an electric mixer until fluffy.
• Spread in the chocolate cookie crust.
• Beat the heavy cream with the remaining 2 tablespoons of the sugar in a second medium bowl with an electric mixer until soft peaks form, then spread over the cream cheese layer. Top with shaved chocolate.

TRIPLE CHOCOLATE FUDGE PIE

Steps:

• Preheat oven to 350°F. Grease a large pie pan.
• In a standing mixer or food processor, pulse chocolate wafer cookies until only fine crumbs remain.
• Pulse in melted butter until everything comes together. Spread crust evenly into pie pan and set aside.
• In a small saucepan over low heat, melt the chocolate, butter, and coffee powder. Set aside to cool.
• Using an electric mixer, beat the brown sugar, eggs, salt, and vanilla extract on high speed until light and airy, about 4 to 5 minutes. Once the melted chocolate mixture has cooled slightly, slowly pour it into the egg mixture, beating as you pour. Beat an additional minute so that everything really comes together.
• Pour batter into prepared crust and bake until puffed and beginning to crack at the edges, 20 to 25 minutes. Cool for 30 minutes, then chill in the fridge until ready to serve.
• Beat the heavy cream and powdered sugar until soft peaks form. Spread over the pie and sprinkle with shaved bittersweet chocolate.

KETO CHOCOLATE CREAM PIE

Steps:

• Preheat oven to 350°F.
• Grease a deep dish 9" pie plate.
• Crush pecans, then add the butter and sweetener and mix well.
• Press crust into the bottom and slightly up the sides of a pie plate.
• Bake for 10 min then remove from the oven and allow to cool completely.
• While your crust is baking, add 3 cups heavy whipping cream and sweetener to a bowl and beat for approx. five minutes or until stiff peaks form, and it has doubled in size.
• In another bowl, add softened cream cheese, cocoa powder, sweetener, and beat until combined.
• In a small glass bowl, add your sugar-free chips, and butter. Microwave for 25 seconds, then stir. Microwave again for 10-15 seconds and stir. The chocolate mixture should completely melt and begin to smooth as you stir. If not, you can microwave for another 5 seconds but do not over-heat as the chocolate will seize.
• Add the melted chocolate to the cream cheese mixture and stir.
• Add 3 cups of the homemade whipped cream to the bowl and FOLD the whipped cream gently into the mixture until just combined.
• Spoon chocolate filling into your pecan pie crust.
• Top with the remaining homemade whipped cream and level it out.
• Garnish with shaved chocolate shavings from any sugar-free chocolate bar. (optional)
• Freeze for at least an hour before cutting.

FUDGY CHERRY-CREAM CHEESE PIE

Steps:

• Heat oven to 450.
• Make pie crust as directed on package for one-crust baked shell using 9-inch pie pan.
• Bake 9 to 11 minutes or until light golden brown.
• Cool completely, about 35 minutes.
• Meanwhile, in a large bowl, beat cream cheese, sugar, and vanilla until fluffy.
• Gently stir in whipped cream for filling.
• Set aside.
• Stir hot fudge topping to soften.
• Spread in bottom of shell.
• Carefully spread cream cheese mixture over fudge layer.
• Spoon the pie filling evenly over cream cheese mixture.
• Refrigerate about 2 hours or until firm.
• Just before serving, garnish individual servings with whipped cream and chocolate curls.

FUDGY NUT COFFEE PIE

Steps:

• In a small saucepan, combine the confectioners' sugar, cream, butter, chocolate, corn syrup and salt. Cook and stir over low heat until smooth. Remove from the heat. Stir in vanilla. Cool completely. , Spread 1/2 cup fudge sauce over the crust. Sprinkle with 1/4 cup pecans. Freeze for 20 minutes or until set. Spread with half of the ice cream. Freeze for 1 hour or until firm. Repeat layers. Cover and freeze for 4 hours or until firm., Just before serving, drizzle remaining fudge sauce over pie and sprinkle with remaining pecans.

FUDGY PEANUT BUTTER CREAM PIE

Steps:

• Spread 1/2 cup fudge topping onto bottom of crust. Freeze 10 min.
• Beat peanut butter and milk in large bowl with whisk until blended. Add dry pudding mixes; beat 2 min. (Pudding will be thick.) Stir in half the COOL WHIP; spoon into crust. Cover with remaining COOL WHIP.
• Refrigerate 3 hours or until firm.
• Warm remaining fudge topping, then drizzle over pie just before serving.

FUDGY S'MORES BROWNIE PIE

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, toss 1/2 cup of chocolate chips with 1 TBSP brownie mix. (This will help keep the chips from all sinking in the mix).
• Combine brownie mix, egg, oil, and water in a medium mixing bowl.
• Mix on low to medium speed until combined.
• Fold in marshmallows and dusted chocolate chips.
• Pour into crust and bake for 30-35 minutes (crust will be quite full, a cookie sheet underneath is a good idea) or until it is set - gooey is good, liquid is bad.
• Let pie cool completely.
• While the pie is baking, heat cream in a small saucepan. until the first bubbles appear. Do not bring to a full boil.
• Pour hot cream over the mini chocolate chips (mini chips will melt better than standard size, but you can use any finely chopped chocolate).
• Let the cream and chips stand for a minute to soften, then stir until smooth.
• The ganache needs to be at room temperature to whip. You can either chill it completely and then let it sit on the counter at room temperature for a half hour, or just pop it in the freezer for 15-30 minutes then let it sit at room temperature. Once you have slightly cool chocolate ganache, whip it on high until thick and fluffy, like mousse.
• Top pie with whipped ganache.
• You can decorate with mini marshmallows and/or chocolate candies (Hershey Kisses are lovely for this) or eat as is.