CHOCOLATE IMPOSSIBLE PIE
Chocolate Impossible Pie is a wedge of chocolate indulgence that couldn't be easier. Simply whirl the ingredients in a blender, pour into the pie dish and bake!
Time 40m
Yield Serves 8
Number Of Ingredients 9
Steps:
- Heat oven to 350F degrees.
- Mist the inside of a 9-inch pie baking dish with nonstick spray and set aside.
- Add eggs, melted chocolate, milk, sugar, butter, salt, coffee and vanilla to the container of a blender. Blend for 15 seconds or so to combine everything. Add baking mix and whirl again for about 15 seconds to combine.
- Pour into pie dish and bake for about 30 minutes. Check to make sure the center is cooked by inserting a toothpick or the sharp tip of a knife right in the center -- when you pull it out it should not be coated in batter, and the center of the pie shouldn't be loose or very jiggly.
- Remove pie from oven and set on heat-proof surface to cool. The top may crack a bit as it cools; this is normal. (And frankly, this is just the excuse you need for some whipped cream on top.)
- When cool, slice and serve, Garnish with whipped cream and berries, if you like. Or strew the top with some crushed candies, for fun.
- Serves 8.
CHOCOLATE SILK PIE
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Fill a medium pot with 1 inch water over medium heat. Whisk the eggs with 1/2 cup of the sugar and the water or coffee in a large heatproof bowl that will fit over the pot without touching the water. Place the bowl over the simmering water and continue whisking constantly until the eggs become thick and fluffy, and a drizzle of the mixture will hold its shape and sit on top of the custard, about 5 minutes. Remove from the heat and set aside to cool, whisking occasionally so the eggs do not scramble.
- Combine the butter, salt and remaining 1/4 cup sugar in a large bowl and beat in a stand mixer or with hand beaters on medium-high speed until fluffy. Pour in the chocolate and 1 1/4 teaspoons of the vanilla and continue to beat, scraping down the sides of the bowl as needed, until combined. Add the custard and continue to beat until the filling is thick, fluffy and smooth, about 5 minutes.
- Spread into the pie crust and cover with plastic wrap. Chill until cold and set, 2 to 3 hours. Before serving, whip the cream with the confectioners' sugar and remaining 1/4 teaspoon vanilla until it forms soft peaks. Spread over the pie filling and garnish with chocolate shavings.
IMPOSSIBLE CHEESECAKE PIE
Steps:
- Preheat oven to 350 degrees F. Grease pie plate, 9x1 1/4 inches. Place milk, vanilla, eggs, sugar and baking mix in blender container. Cover and blend on high 15 seconds. Add cream cheese. Cover and blend on high 2 minutes. Pour into pie plate.
- Bake until center is firm, 40 to 45 minutes; cool.
- Cheesecake Topping: Mix sour cream, 2 tablespoons sugar and vanilla. Spread Cheesecake Topping carefully over top. Garnish with fruit if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
IMPOSSIBLY EASY CHOCOLATE-COCONUT PIE
Make and share this Impossibly Easy Chocolate-Coconut Pie recipe from Food.com.
Provided by Pinay0618
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F Spray 9-inch glass pie plate with cooking spray. In 3-quart saucepan, heat milk, butter and chocolate over medium heat 5 to 7 minutes, stirring frequently, just until chocolate is melted; remove from heat.
- In medium bowl, stir chocolate mixture and remaining ingredients except whipped topping with wire whisk or fork until smooth. Pour into pie plate.
- Bake 30 to 35 minutes or knife inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Garnish with whipped topping. Store in refrigerator.
Nutrition Facts : Calories 378.9, Fat 25.9, SaturatedFat 17.6, Cholesterol 103.2, Sodium 201.7, Carbohydrate 34.5, Fiber 3.7, Sugar 22.9, Protein 7.3
IMPOSSIBLE COCONUT PIE
I love this dessert. It tastes like a coconut macaroon, and it is simple to make. Drizzle melted chocolate on top and it tastes like a "mounds" bar. This comes from Bisquick.
Provided by KelBel
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Grease 9-inch pie plate.
- Stir all ingredients until blended.
- Pour into pie plate.
- Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean.
- Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 283.2, Fat 14.6, SaturatedFat 8.9, Cholesterol 117, Sodium 227.5, Carbohydrate 32.4, Fiber 1.2, Sugar 23.8, Protein 6.2
IMPOSSIBLY EASY CHOCOLATE-COCONUT PIE
Chocolate and coconut add a rich flavor to this easy pie that's made using Bisquick® mix - perfect for dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In 3-quart saucepan, heat milk, butter and chocolate over medium heat 5 to 7 minutes, stirring frequently, just until chocolate is melted; remove from heat.
- In medium bowl, stir chocolate mixture and remaining ingredients except whipped topping with wire whisk or fork until smooth. Pour into pie plate.
- Bake 40 to 45 minutes or knife inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. Garnish with whipped topping. Store in refrigerator.
Nutrition Facts : Fat 3 1/2, ServingSize 1 Serving, TransFat 1/2 g
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