CHOCOLATE CREAM PIE
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 8
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.
CHOCOLATE CREAM PIE
Duff Goldman knows better than anyone that kids can do incredible things in the kitchen. In eight seasons judging and hosting Kids Baking Championship, he has seen contestants as young as 9 tackle tricky macarons and towering Napoleons. So when he started writing a kids baking book, Duff didn't take the easy way out. "I wanted recipes that would really challenge and excite them," he says. In Super Good Baking for Kids, he encourages young chefs to measure by weight, as professional bakers do, and to attempt not-so-basic projects like churros, pies and pâte à choux. Some of the recipes, like Rainbow Unicorn Brownies, are inspired by kids on the show, and others are just Duff favorites, like chocolate cream pie. "There's nothing that sounds more delicious than those three words!" Duff says.
Provided by Duff Goldman
Categories dessert
Time 1h30m
Yield One 9-inch chocolate cream pie
Number Of Ingredients 17
Steps:
- Make the crust: In the bowl of a food processor with a blade attachment, pulse the cookies until you get cookie crumbs. Put the crumbs in a medium bowl, add the melted butter and toss with a fork to combine. Press the cookies into a 9-inch pie pan and refrigerate for 30 minutes, or until you're ready to use it, whichever comes second.
- Make the ganache: Put the chocolate chips in a medium bowl and set aside. Pour the cream into a small saucepan and, over medium-high heat, bring the cream to a boil. Turn off the heat and pour the cream over the chocolate. Cover the bowl with a kitchen towel and let it sit for 3 minutes. Remove the towel and whisk the ganache until it's shiny. Pour half of the ganache into the pie crust and spread evenly all the way up the sides. Pour the rest of the ganache into a piping bag and set aside at room temperature.
- Make the chocolate whipped cream: In a medium bowl using a rubber spatula, blend the cream cheese, powdered sugar and cocoa powder together until the mixture is light and fluffy. Add the heavy cream and whisk until medium-stiff peaks form. (Make sure it doesn't get too stiff.) Place the whipped cream in the fridge until you're ready to use it. In another medium bowl, whisk together the instant pudding and the milk until it thickens. Using a rubber spatula, fold half of the chocolate whipped cream into the bowl of pudding. Return both bowls of creamy pudding and remaining whipped cream to the fridge.
- Make the filling: In a microwave-safe bowl with the microwave on high, heat the chocolate chips in 10-second increments, stirring each time, until they're all melted. Add the cream cheese and sugar and mix together.
- Finish the pie: Take the pie crust from the refrigerator. Using an offset metal spatula, spread the pie filling evenly into the pie crust. Return the pie crust and filling to the fridge for 15 minutes to set. Take the filled pie crust and the pudding-and-whipped-cream mixture from the fridge. Spread the mixture evenly over the pie filling. Refrigerate for another 8 to 10 minutes.
- Remove the pie from the fridge and spread the remaining chocolate whipped cream over the pie. Spray canned whipped topping all over the pie in a fun design. Pipe the remaining ganache all over the pie (optional). Top with the chopped Oreos, shaved chocolate (shaved from a bar with a vegetable peeler) and chocolate sprinkles. Wake up in 30 years from the deliciousness of your chocolate coma.
CHOCOLATE CREAM PIE
This pie is so rich. It is so quick and easy. It is also enjoyed quick and easy. You must try this for your next Chocolate Pie. I HAVE to make it EVERY Thanksgiving, especially for son Kevin and son-in-law Dwain. My sister-in-law, Sherry, entered it in their 1996 church cookbook, "Give Us This Day Our Daily Bread", Wise County, Texas.
Provided by Young Living in Tex
Categories Pie
Time 25m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix water and cornstarch and cocoa until smooth.
- Sir in Eagle Brand milk and egg yolks.
- Cook until thick in saucepan or microwave.
- Stir in 2 tablespoons butter.
- Add vanilla.
- Cool slightly (stirring occasionally).
- Pour into baked pie shell.
- For meringue: Preheat oven to 400°.
- Top with meringue and brown.
- Or may top with whipped cream after chilling pie.
BEST CHOCOLATE CREAM PIE
This filling just on it's own is good enough to serve for a pudding or mousse, this is a beautiful pie that makes a wonderful after dinner dessert to serve to your guests. It can also be made using a graham cracker crust, if you are a serious chocolate lover, then you will love this pie. Plan ahead this pie needs to chill for 6 hours or more before serving. Please do not cut into it before the 6 hours, as it will not be set enough. Make certain to finely chop the chocolate well so it will incorporate into the hot cream, you can do this, and bake the crust well in advance.
Provided by Kittencalrecipezazz
Categories Pie
Time 7h
Yield 1 (9-inch) pie
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees F (middle rack).
- To make crust: mix together all ingredients.
- Press into bottom and up sides of a 9-inch pie plate (1-quart capacity).
- Bake for 12 minutes: cool completely.
- For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks.
- Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick).
- Remove from heat and add in butter and vanilla.
- Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours).
- Spoon the filling into the crust and cover lighty with plastic wrap.
- Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!).
- Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.
ROMANY CHOCOLATE CREAM PIE
A deliciously delectable dessert that I am asked for time and again. Don't forget that you must make it the day before, and refrigerate, in the springform pan. (A baking pan with a loose bottom) You can use a pie dish, I prefer the loose-bottomed pan, because it gives a better presentation when you remove the pan. I have stated a 9 inch pan or pie dish, I have sometimes found that I have too much chocolate mixture. If this is the case, you can either use it to make individual little chocolate mousses .. pour into small cups or ramekins, and refrigerate overnight...personally, I use a deep springform pan, which gives me quite a high pie. The pie crust uses Romany Cream biscuits, which I know will not be available everywhere. There are a couple of recipes for them here on Zaar , such as Recipe #115271, even if you don't want to make the biscuits in order to make a crust, (that Would be a lot of work!!) it may give you an idea of what kind of biscuit you can substitute, It should be a crisp, chocolatey biscuit. I use a Cadburys chocolate flake for the decoration. This recipe comes off the Romany Cream biscuit packet. Time stated is only for preparation, it is important to allow for 24 hours chill time in the fridge.
Provided by Karen Elizabeth
Categories Dessert
Time 30m
Yield 8-10 slices, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine marshmallows and milk in a saucepan, over medium heat.
- Stir until marshmallows have melted.
- Add chocolate bar and stir until melted, and mixture is smooth.
- Take off heat, and allow to cool.
- Crush the biscuits finely.
- Melt the butter.(I use the microwave).
- Stir the melted butter into the biscuit crumbs.
- Press into a greased 9 inch pie-dish, or (I prefer) into a springform pan (with a loose bottom.).
- (This makes for a better presentation when you serve it).
- Chill the crust for 20 minutes in the fridge.
- Whip the cream until peaks form, and fold into cooled chocolate mixture.
- Pour into the prepared crust.
- Chill overnight in fridge.
- Next day, crumble/grate chocolate on top, loosen the pie from the springform pan (if using), and chill again, until ready to serve.
Nutrition Facts : Calories 481, Fat 29.5, SaturatedFat 16.3, Cholesterol 65.9, Sodium 259.2, Carbohydrate 50.6, Fiber 1.7, Sugar 31.1, Protein 5.7
CHOCOLATE CREAM PIE
Indulge in this crowd-pleasing dessert: a chocolate mousse and custard tart hybrid with rich chocolate filling, whipped cream and chocolate shavings
Provided by Emily Lambe - Digital writer, bbcgoodfood.com
Categories Dessert
Time 40m
Number Of Ingredients 13
Steps:
- First, make the base. Blitz the biscuits to fine crumbs in a food processor, or tip into a sandwich bag and bash with a rolling pin. Add the melted butter and pulse to combine. Tip into a 22cm pie dish and press into the base and up the side using the back of a spoon. Keep chilled.
- Tip the sugar and milk into a medium saucepan over low-medium heat, and whisk until the milk is steaming and the sugar has dissolved. Meanwhile, whisk the egg yolks and cornflour together in a bowl to make a smooth paste.
- Add a few spoonfuls of the hot milk to the yolk mixture, whisking to loosen. Slowly whisk this back into the saucepan of hot milk. Continue to whisk until the mixture begins to thicken to a custard-like consistency, about 3-5 mins.
- Remove the pan from the heat and whisk in the butter, dark chocolate and vanilla until the chocolate and butter have melted and the mixture is completely smooth. Pour this over the chilled base and smooth the surface with a spatula. Cover with a circle of baking parchment to prevent a skin forming and chill until set (about 3-4 hrs). Will keep chilled for up to 24 hrs.
- Just before you're ready to serve, whip the cream, icing sugar and vanilla together to soft peaks using an electric whisk. Spoon this over the middle of the pie and gently spread to the edge using the back of the spoon. Sprinkle with chocolate shavings. Or, you could also try sprinkling with crushed candy cane pieces for a mint-chocolate flavour.
Nutrition Facts : Calories 655 calories, Fat 48 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
CHOCOLATE COOKIES ( ROMANY CREAMS)
If equated, these are to South African children what Oreo Cookies are to American children, though they are not the same in taste. I never stick mine together to make 'sandwiches' but prefer to dip each cookie into melted chocolate and sprinkle on chocolate vermicilli.
Provided by Bokenpop aka Mad
Categories Dessert
Time 43m
Yield 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 350°F.
- Cream butter and sugar.
- Beat eggs and vanilla and beat into butter mixture.
- Sift in dry ingredients, add coconut and mix well.
- Scoop 1 tsp mounds onto prepared cookie sheet.
- Bake for 13 minutes.
- Cool on wire rack.
- TOPPING:.
- Melt chocolate in double boiler and dip in 1/2 of each cookie.
- Lay cookies on sheet of wax paper and sprinkle on vermicilli.
- Place in refrigerator just long enough for chocolate to harden.
Nutrition Facts : Calories 79.3, Fat 6.2, SaturatedFat 4.6, Cholesterol 14.4, Sodium 38.4, Carbohydrate 5.7, Fiber 1.1, Sugar 1.5, Protein 1.2
More about "romany chocolate cream pie food"
CHOCOLATE CREAM PIE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanCategory DessertsServings 8-10Calories 663 per serving
- Combine the chocolate wafers, sugar and butter in bowl of food processor fitted with the blade attachment and pulse until the cookies are finely crushed. Press the mixture firmly into a 9-inch pie pan (spread some of the crumbs up the sides first, making the crust just shy of 1/4-inch thick, then press the remaining crumbs onto the bottom; use a the bottom of a measuring cup or glass to even out, if you like). Bake for 10 minutes until crisp.
- Combine the sugar, cornstarch and salt in a heavy medium saucepan. Whisk gently until combined.
- In a bowl or large measuring cup, whisk together the milk and egg yolks. Add the milk mixture to the saucepan in a slow and steady stream, whisking until the mixture is smooth. Cook over medium-high heat, whisking frequently, until the mixture starts to bubble and thicken, 6-8 minutes. Immediately turn the heat down to a simmer and cook -- whisking constantly, especially around the edges -- for one more minute until thick. (The constant stirring and low heat prevents the eggs from scrambling. Be sure to scrape the whisk against the bottom and edges of the pan where the mixture is more likely to overheat.) Off the heat, immediately add the chopped chocolate, butter and vanilla extract; whisk until evenly combined.
SERIOUSLY THE BEST CHOCOLATE CREAM PIE RECIPE …
From foodtasia.com
5/5 (35)Total Time 30 minsCategory Dessert
- Finely grind the Oreo cookies in a food processor, then mix with melted butter. You can do this right in the processor.
- Bring half-and-half (or equal parts milk and heavy cream) to a simmer over medium-high heat, stirring occasionally with wooden spoon to prevent scorching on the bottom of the pan.
- If making the optional stabilized whipped cream, stir 1 teaspoon of powdered, plain gelatin into 1 tablespoon of water. Let it rest for 5 minutes so the water is fully absorbed. Heat the gelatin mixture in the microwave for 5-7 seconds so that it melts and smooths. Let it cool slightly and stir in 1 teaspoon of whipping cream.
BEST CHOCOLATE CREAM PIE RECIPE - FOOD52
From food52.com
Reviews 5Servings 2Cuisine AmericanCategory Dessert
CHOCOLATE CREAM PIE - VALERIE'S KITCHEN
From fromvalerieskitchen.com
EASY CHOCOLATE CREAM PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CHOCOLATE CREAM PIE | RECIPETIN EATS
From recipetineats.com
THE BEST CHOCOLATE CREAM PIE - BROMA BAKERY
From bromabakery.com
EASY CHOCOLATE CREAM PIE | KITCHN
From thekitchn.com
CHOCOLATE CREAM PIE | LIFE, LOVE AND SUGAR
From lifeloveandsugar.com
Servings 10Total Time 467415 hrs 41 minsCategory DessertsCalories 527 per serving
BEST EVER CHOCOLATE CREAM PIE | THE DOMESTIC REBEL
From thedomesticrebel.com
HOW TO MAKE ROMANY CREAMS IN UNDER 30 MINUTES | THE CAPE …
From thecapegrocer.com
THE BEST CHOCOLATE CREAM PIE (HOMEMADE!) - THE FOOD CHARLATAN
From thefoodcharlatan.com
CHOCOLATE CREAM PIE RECIPE - MELISSA RUBEL JACOBSON - FOOD
From foodandwine.com
ROMANY CHOCOLATE CREAM PIE RECIPE - FOOD.COM - PINTEREST
From pinterest.com
ROMANY CREAMS | COMMUNITY RECIPES - NIGELLA LAWSON
From nigella.com
ROMANY CHOCOLATE CREAM PIE RECIPE | YUMMLY - PINTEREST
From pinterest.com
CHOCOLATE CREAM PIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love