Magic Crust Chocolate Cream Pie Food

CHOCOLATE CREAM PIE

Steps:

• For the crust: Preheat the oven to 375 degrees F.
• Roll the pie dough out on a lightly floured board to about 1/4-inch thick, then fit into a 9-inch pie dish and crimp the edges.
• Place a piece of parchment paper into the pie crust and fill with dried beans or pie weights. Bake until the crust is starting to set and the edges are browning, 20 minutes. Remove the parchment and beans, and continue to bake until completely golden and crisp looking, another 5 minutes. If the edges start browning before the center cooks, cover them with some foil. Let cool completely.
• Melt the bittersweet chocolate over a double boiler. Using a pastry brush, paint the inside of the pie shell with the melted chocolate in a thin even layer. Set aside to harden.
• For the chocolate filling: Meanwhile, in the top of a double boiler heat 2 cups of the milk until almost, but not quite, boiling. Add the chocolate and stir until it's completely melted. Set aside off the heat.
• In a big bowl, whisk together the sugar, cornstarch, flour and salt. Whisk in the remaining 1/2 cup milk.
• Stir the flour mixture into the hot chocolate mixture. Return the double boiler to the heat, whisk in the egg yolks, and cook, whisking constantly, until the mixture is very thick, about 20 minutes. Remove from the heat, then transfer to another bowl. Cover with plastic wrap directly touching the surface, and refrigerate until cold.
• At least 3 hours before you are ready to serve, add the chocolate filling to the pie shell, and refrigerate.
• For the whipped cream: Right before serving, cream together the mascarpone with the sugar and vanilla bean seeds in a stand mixer fitted with the whisk attachment. Add the heavy cream and continue to beat until it holds medium-stiff peaks.
• Add the whipped cream to a pastry bag fitted with a large star tip. Pipe the cream generously on top of the pie. Sprinkle with chocolate curls and shavings, and serve.

MAGIC CRUST CHOCOLATE CREAM PIE

Steps:

• 1. Place all ingredients into blender and blend on high for 1 min.
• 2. Pour into greased 9 inch pie plate and bake at 350* for 30 minutes or till top springs back. Flour settles and makes its own crust.
• 3. Cool completely then top with whipped cream.

MAGIC CRUST CUSTARD PIE

Steps:

• Preheat oven to 350 degrees F.
• Put all the ingredients in a blender or food processor.
• Blend for 30 seconds.
• Pour into a 9.5 inch pie plate and sprinkle with nutmeg.
• Bake for 45 minutes or until set.

MAGIC CRUST CUSTARD PIE

Steps:

• Put all ingredients into a blender. Blend for 30 seconds.
• Pour into buttered 9 inch pie pan. Sprinkle with nutmeg.
• Bake at 350*F. for 45 minutes. The flour will settle to make its own crust.

MAGIC COOKIE BAR PIE

Steps:

• Preheat oven to 300°F.
• Butter a 9-inch pie plate. Melt butter and pour over graham cracker crumbs and toasted coconut in a large bowl; stir until combined. Cool slightly and press with your hands into the bottom and sides of the buttered pie plate.
• Refrigerate the crust for 15 minutes, then bake for 10 minutes or until golden brown. Cool for at least 20 minutes while preparing filling.
• Increase the oven temperature to 325°F If doing the peanut butter version of this pie, spread slightly melted soft peanut butter evenly on the crust bottom with a plastic or offset spatula.
• Evenly scatter the nuts, chocolate chips and butterscotch chips on top of the crust. Pour the sweetened condensed milk over the filling. Gently shift the pan to make sure the milk has been distributed evenly.
• Bake for 35 to 40 minutes, or until golden brown and bubbly. Transfer to a wire rack and cool completely. Chill for an hour in the refrigerator before slicing and serving.

SNICKERS ICE CREAM PIE RECIPE

Steps:

• Crust:
• Add 30 Oreos to the bowl of a food processor. (Or you can do this step by hand.) Pulse until completely crumbled.
• Drizzle in the melted butter and puree until evenly combined, stopping to scrape the sides of the bowl down once if needed.
• Press the mixture evenly into the bottom of a 9-inch pie pan. Freeze for at least 15 minutes before adding ice cream.
• First Layer:
• Dice the Snickers bars and remaining Oreos and set aside.
• While the crust freezes, set the chocolate ice cream out on the counter to thaw until slightly softened.
• Then remove the crust from the freezer, and gently spoon the ice cream into the pie crust to fill it up about halfway, smoothing the top so that it is nice and flat.
• Sprinkle half of the Oreos and Snickers pieces evenly on top of the chocolate ice cream layer.
• Then drizzle with caramel sauce and magic shell, and sprinkle with a pinch of flaky sea salt. Return to the freezer and chill until firm, at least 30 minutes.
• Second Layer:
• Set the vanilla ice cream out on the counter to thaw for about 10 to 15 minutes, until slightly softened.
• Gently spoon the vanilla ice cream on top of the chocolate layer, smoothing the top with a spoon.
• Sprinkle the remaining Oreos and Snickers pieces evenly on top of the vanilla ice cream layer.
• Then drizzle with caramel sauce and magic shell, and sprinkle with a pinch of flaky sea salt.
• Return to the freezer and chill until firm, at least 30 minutes.
• Then slice, serve and enjoy!