MILK CHOCOLATE PIE
This is the best chocolate pie I've ever had. It's cool and rich, and it melts in your mouth. Best of all, it takes just 10 minutes to whip up and pop into the freezer. -Kathy Crow, Payson, Arizona
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a microwave or double boiler, combine chocolate chips and 1/4 cup milk. Cook until chips are melted; stir until smooth. , In a bowl, beat cream cheese and remaining milk until smooth. gradually beat in the chocolate mixture. Fold in whipped topping. Pour into crust. , Freeze for 4-6 hours or overnight. May be frozen for up to 3 months. Remove from the freezer 5-10 minutes before serving. Garnish with kisses and whipped topping if desired.
Nutrition Facts : Calories 427 calories, Fat 31g fat (19g saturated fat), Cholesterol 47mg cholesterol, Sodium 266mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
MILK CHOCOLATE PIE
An easy (no-bake) milk chocolate cream pie that is perfect for any occasion.
Provided by Jill
Categories Desserts Pies No-Bake Pie Recipes
Time 4h15m
Yield 8
Number Of Ingredients 5
Steps:
- Melt marshmallows with milk in a microwave-safe container in a microwave in 30-second increments, stirring between each, until smooth. Slowly add chocolate and stir until completely melted.
- Beat whipping cream in a separate bowl using a mixer until thick. Stir into chocolate mixture. Pour into pie crust.
- Cover and refrigerate for 4 hours.
Nutrition Facts : Calories 525 calories, Carbohydrate 44.1 g, Cholesterol 88.4 mg, Fat 37 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 19.4 g, Sodium 230.5 mg, Sugar 30.2 g
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.
MILK-CHOCOLATE PUDDING PIE
Chocolate and vanilla share the spotlight in this decadent diner-style pie: a milk-chocolate filling is surrounded by a vanilla-wafer crust and topped with vanilla-bean whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- Crust: Preheat oven to 375 degrees. In a food processor, pulse wafers until finely ground (you should have 1 1/2 cups). Add butter, granulated sugar, and salt; pulse to combine. Firmly press mixture into bottom and up sides of a 9-inch pie dish. Freeze 15 minutes. Bake until dry, about 12 minutes. Let cool completely.
- Filling: In a medium saucepan, whisk together granulated sugar, cornstarch, cinnamon, and salt. Whisk in egg yolks, then milk. Bring to a boil over medium-high heat, whisking constantly, then cook 2 minutes more. Remove from heat and whisk in both chocolates until melted, then butter. Pour filling into crust; let stand 30 minutes. Refrigerate 1 hour. Press plastic wrap directly onto surface; refrigerate until set, at least 2 hours more and up to 2 days.
- Topping: Whisk cream with confectioners' sugar and vanilla to medium peaks. Dollop on top of pie. Serve immediately. (For cleanest cuts, wipe knife between slices.)
MILK CHOCOLATE PIE
This is my favorite chocolate mousse French Silk type pie recipe. You can change this to suit your tastes, like using semisweet chocolate chips if you prefer a not-so-sweet dessert, or using graham cracker crust instead of chocolate crust. You can also garnish this with chocolate kisses, chocolate shavings, more whipped cream, etc.
Provided by Laura O.
Categories Pie
Time 15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a double boiler, melt chocolate chips and 1/4 cup milk.
- In mixing bowl, beat cream cheese and remaining milk until smooth.
- Gradually beat in the chocolate mixture.
- Fold in whipped topping.
- Pour into crust.
- Chill or freeze for later use.
Nutrition Facts : Calories 397, Fat 28.3, SaturatedFat 15.1, Cholesterol 19.9, Sodium 314.9, Carbohydrate 33.1, Fiber 0.7, Sugar 19.5, Protein 4.5
MILK CHOCOLATE PIE
From what I can see, this is different than the other chocolate pies listed. It's my grandmother's recipe. The effort is well worth it!
Provided by AmandaInOz
Categories Pie
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Put pie shell in the oven to pre-cook for a couple of minutes, until lightly browned.
- Mix and cook filling ingredients in the top half of a double boiler.
- Stir constantly until mixture begins to thicken. This will take about 20 minutes. The texture should resemble a pudding.
- Put on lid and let cook for 10 minutes.
- Remove from heat and stir in butter and vanilla.
- Pour into baked pie shell.
- Beat egg whites and salt until almost stiff.
- Add a large dash of cream of tartar.
- Add sugar one tablespoon at a time.
- Beat until stiff peaks form.
- Top chocolate with stiff egg whites.
- Bake at 375 degrees until meringue is lightly golden.
Nutrition Facts : Calories 485.3, Fat 19.3, SaturatedFat 7.7, Cholesterol 116, Sodium 280.7, Carbohydrate 71.3, Fiber 2.2, Sugar 46.3, Protein 8.9
CHOCOLATE ALMOND SILK PIE
This pie recipe is one I clipped years ago that became a big hit with my husband and three daughters. I've been baking since I was 9 years old. Back then, my friends and I would get together on Saturdays to bake chocolate chip cookies-but we liked the dough so much we ate lots of it raw! Of all the cooking I do today, I think I still enjoy baking best. -Diane Larson, Roland, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first 5 ingredients. Beat on low speed until well combined, 2-3 minutes. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 400° for 8-10 minutes or until golden. Cool on a wire rack., For filling, combine sugar and eggs in a small saucepan until well blended. Cook over low heat, stirring constantly until mixture coats the back of a metal spoon and reaches 160°. Remove from the heat. Stir in chocolate and almond extract until smooth. Cool to lukewarm (90°), stirring occasionally., In a large bowl, cream butter until light and fluffy. Add cooled egg mixture; beat on high speed for 5 minutes. Pour into cooled pie shell. Refrigerate for at least 6 hours before serving. Garnish with whipped cream and almonds if desired. Refrigerate leftovers.
Nutrition Facts : Calories 293 calories, Fat 21g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 120mg sodium, Carbohydrate 26g carbohydrate (17g sugars, Fiber 2g fiber), Protein 5g protein.
MILK CHOCOLATE PECAN PIE
This is one very chocolaty and nutty pie!!
Provided by CORWYNN DARKHOLME
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In medium mixing bowl beat eggs lightly with a rotary beater or fork. Stir in corn syrup, sugar, and butter; mix well. Stir in pecan and chocolate pieces.
- To prevent overbrowning, cover edges of pie shell with aluminum foil. Place pie shell on oven rack and pour filling into it.
- Bake in preheated oven for 25 minutes. Remove foil from crust edges and bake an additional 25 minutes, or until a knife inserted in center comes out clean. Chill before serving. May be served with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 64.3 g, Cholesterol 93.6 mg, Fat 28 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 9.2 g, Sodium 225.9 mg, Sugar 34.6 g
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