No Bake Chocolate And Cream Cheese Pie Food

NO-BAKE CHOCOLATE CHEESECAKE PIE

Steps:

• Beat cream cheese, brown sugar, granulated sugar, milk and vanilla extract in small mixer bowl on high speed for 2 minutes. Add melted chocolate; beat on medium speed for 2 minutes.
• Spoon into crust; refrigerate for 1 1/2 hours or until firm. Top with whipped cream.

EASY, CREAMY, NO-BAKE CHOCOLATE PIE!

Steps:

• Melt chocolate and 2 Tbsp.
• of the milk in double boiler over low heat (or in microwave) until chocolate is almost melted.
• Stir until chocolate is completely melted.
• Beat melted chocolate, cream cheese, sugar and remaining milk with mixer until well blended.
• Refrigerate about 10 minutes to cool.
• Gently stir in whipped topping until smooth.
• Spoon into crust.
• Place pie in freezer at least 4 hours or until firm.
• Pie can be garnished with additional whipped topping and chocolate curls, but it tastes terrific plain too.
• Let it stand at room temperature or in refrigerator about 15 minutes or until pie can be cut easily.
• Store leftover pie in freezer.
• (Note, I had my pie in the fridge all day Easter and it was fine).

NO-BAKE CREAM CHEESE PEANUT BUTTER PIE WITH CHOCOLATE WHIPPED CREAM

Steps:

• For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate.
• For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator.
• For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).
• Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours.

NO-BAKE CHOCOLATE AND CREAM CHEESE PIE

Steps:

• Combine bittersweet chocolate, cream and unsweetened chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Cool to just lukewarm.
• Beat next 3 ingredients in large bowl until well blended. Beat in chocolate mixture. Spoon filling into crust; smooth top. Cover and refrigerate at least 6 hours and up to 2 days. Serve chilled.

NO-BAKE CHOCOLATE PIE

Steps:

• Combine graham cracker crumbs and sugar in a 9-inch glass pie dish. Add melted butter and mix together. Press mixture firmly across pie dish and up sides. Set aside.
• Combine milk, sugar, eggs, cornstarch, cocoa powder, and salt in a bowl and mix using an electric mixer until well combined. Pour into a saucepan and bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute. Remove from heat and stir in vanilla extract.
• Pour filling into crust and immediately cover with plastic wrap. Cool on counter to room temperature. Refrigerate 8 hours to overnight.

NO BAKE SUGAR FREE CHOCOLATE CREAM CHEESE PIE

Steps:

• In a mixing bowl beat all ingredients (except pie shell) together until smooth.
• Add to pie shell, refrigerate 4 hours or until set. Serve with whipped topping.
• Any additional filling can be put into individual serving containers and served that way. Refrigerate leftovers.

NO-BAKE PEANUT BUTTER/CHOCOLATE PIE

Steps:

• Spread chocolate-hazelnut spread over graham cracker crust; refrigerate until chilled, about 30 minutes.
• Beat cream in a glass or metal bowl with an electric mixer until peaks form. Transfer 1 cup whipped cream to a bowl and reserve.
• Beat peanut butter, cream cheese, and condensed milk together in a bowl until smooth. Fold remaining whipped cream into peanut butter mixture; spread over chocolate-hazelnut spread in graham cracker crust. Top with reserved 1 cup whipped cream. Refrigerate until chilled, at least 4 hours.

NO-BAKE DARK CHOCOLATE CREAM PIE

Steps:

• Combine sugar, cornstarch, gelatin, and salt in a medium saucepan. Stir in milk. Cook over medium heat, stirring constantly, until thickened, 7 to 10 minutes. Reduce heat to low.
• Beat eggs yolks and vanilla extract in a bowl. Slowly whisk in a small amount of the hot milk mixture. Slowly pour mixture back into the pan, whisking constantly. Cook and stir over low heat until custard is very thick, about 2 minutes. Do not let boil. Remove from heat.
• Stir in chocolate until melted. Pour into the prepared graham cracker crust and chill for 2 hours.
• Combine heavy cream, sugar, and vanilla extract in a bowl. Beat using an electric mixer on medium speed until soft peaks form. Pipe onto the chilled pie.

CHOCOLATE CREAM CHEESE PIE

Steps:

• In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust. , In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set. , Just before serving, garnish with remaining whipped topping and chocolate chips if desired.

CHOCOLATE CREAM CHEESE PIE II

Steps:

• Add two inches of water to a med-sized saucepan; bring the pot to a bare simmer.
• Combine chocolate, 1/2 cup heavy cream, and the corn syrup in a stainless-steel bowl big enough to rest on top of the saucepan.
• Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water.
• Heat, whisking occasionally, until the chocolate is completely melted.
• Remove bowl from the heat and set the mixture aside; let cool until just warm, 5-10 minutes.
• With an electric mixer, beat in the softened cream cheese until the mixture is smooth.
• In a mixing bowl, whip the remaining 1 cup heavy cream (use electric mixer) until it just holds stiff peaks.
• Gently fold the whipped cream into the chocolate mixture.
• Scrape the filling into the prepared crumb crust, smoothing the top with a rubber spatula.
• Cover pie with plastic wrap and refrigerate until the filling is completely set, 4 hours to 1 day.

EASIEST NO-BAKE CHOCOLATE CHEESECAKE

Steps:

• Beat cream cheese, chocolate and sugar in large bowl with mixer until well blended. Gently stir in COOL WHIP.
• Spoon into crust. Refrigerate 3 hours or until firm.

NO-BAKE WHITE CHOCOLATE PIE

Steps:

• In a bowl set over a pot of lightly simmering water, warm & partially melt the chocolate, then remove from heat & stir to melt completely.
• In another bowl, beat together the cream cheese, sugar & vanilla until smooth.
• Add the chocolate to this mixture & combine thoroughly, before adding the sour cream & blending completely.
• In a 3rd mixing bowl, whip the heavy cream until firm, then gently fold it into the chocolate filling.
• Place the banana slices evenly over the crust, then carefully pour the chocolate filling over the bananas, before chilling the pie for at least 2 hours.
• Although it's optional, the pie looks great when sprinkled with grated or shaved dark chocolate before serving.