THICK CHOCOLATE PUDDING
"This smooth, chocolaty pudding tastes old-fashioned but stirs up in a jiffy," promises Myra Innes from Auburn, Kansas. "It's much faster than cooking it on the stovetop and so easy that even older kids can make it."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a 1-qt. microwave-safe bowl, combine the first four ingredients. Stir in milk until smooth. Microwave, uncovered, on high for 2 minutes; stir. Microwave 3-5 minutes longer or until thickened, stirring after each minute. Stir in vanilla. Pour into individual serving dishes; cool. Refrigerate. Garnish with whipped topping if desired.
Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 134mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
FUDGY CHOCOLATE CREAM PIE
This recipe is a family favorite because it is so fudgy and rich-tasting, and at the same time it is also very easy to make.
Provided by Nancy Sabatino
Categories Desserts Pies Vintage Pie Recipes
Time 4h45m
Yield 8
Number Of Ingredients 10
Steps:
- In medium saucepan, combine sugar, flour, cornstarch and salt and whisk to combine. In a medium bowl, whisk milk and egg yolks until smooth. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil. Boil and stir for one minute.
- Remove from heat and stir in chocolate, butter, and vanilla. Stir until melted.
- Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.
Nutrition Facts : Calories 315.2 calories, Carbohydrate 47 g, Cholesterol 109.9 mg, Fat 13.4 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 6.2 g, Sodium 209.5 mg, Sugar 34.2 g
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.)
DOUBLE CHOCOLATE PIE
Rich and chocolaty, a truly sinful pie! Chocolate fans will love it! Garnish each slice with whipped topping.
Provided by CORWYNN DARKHOLME
Categories Desserts Pies Custard and Cream Pie Recipes
Time 4h50m
Yield 8
Number Of Ingredients 9
Steps:
- Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
- Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
- Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 67 g, Cholesterol 109.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 8.7 g, Sodium 292.8 mg, Sugar 51.3 g
CHOCOLATE CREAM PIE
This amazing Chocolate Cream Pie has an easy homemade chocolate pudding layered inside an Oreo pie crust and topped with sweetened whipped cream and chocolate curls
Provided by Lauren Allen
Categories Dessert
Time 6h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter.
- Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake for 10-12 minutes. Set aside to cool.
- To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
- Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth.
- Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).
- Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
- Pour filling into the cooled cookie crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4-6 hours or overnight, if desired.
- Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes.
- Add the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.
- Spread whipped cream over pie and top with chocolate curls or shavings.
Nutrition Facts : Calories 479 kcal, Carbohydrate 39 g, Protein 6 g, Fat 33 g, SaturatedFat 18 g, Cholesterol 158 mg, Sodium 237 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving
CREAMY CHOCOLATE PIE
Steps:
- Gather the ingredients.
- Heat the oven to 400 F / 200 C / Gas 6.
- In a bowl, combine the graham cracker crumbs with the 1/4 cup of granulated sugar and 6 tablespoons of melted butter. Mix well.
- Pat the crumbs firmly into the bottom and up the sides of a pie plate.
- Bake the pie crust for 8 to 10 minutes. Cool completely before filling.
- Make the filling: Mix cocoa and flour in top of a double boiler over hot water and whisk in about half of the 1 cup of water, just enough to make a smooth paste.
- Blend in the 1 cup of granulated sugar and the beaten egg yolks and add remaining water and milk. Cook over low heat, stirring until the mixture is thick; add the 2 tablespoons of butter and vanilla.
- Pour the filling into the chilled pie crust. Chill thoroughly.
- Make the whipped cream: In a medium mixing bowl with an electric mixer , beat the chilled whipped cream until fluffy and almost stiff.
- Sift the confectioners' sugar over the whipped cream and add the vanilla. Beat until the cream forms stiff peaks.
- Spread the whipped cream over the chilled pie or serve individual slices of pie with a dollop of whipped cream. Return the pie to the refrigerator to chill until serving time. If desired, sprinkle with grated or shaved chocolate.
Nutrition Facts : Calories 471 kcal, Carbohydrate 52 g, Cholesterol 159 mg, Fiber 1 g, Protein 6 g, SaturatedFat 15 g, Sodium 121 mg, Sugar 39 g, Fat 27 g, ServingSize 8 servings, UnsaturatedFat 0 g
NO-BAKE SIMPLE JELL-O PUDDING CHOCOLATE PIE RECIPE
This simple no-bake chocolate pie is made with JELL-O Chocolate Pudding, which makes it silky and has the perfect amount of chocolate flavor!
Provided by Amy @ Mom Spark
Time 10m
Number Of Ingredients 5
Steps:
- BEAT cream cheese, adding 1 cup milk gradually.
- ADD ⅔ cup cold milk and whip until thick, then ADD JELL-O Chocolate Pudding.
- POUR mixture into pie crust and let chill.
- SERVE with whipped topping or chocolate shavings! (optional)
RICH CHOCOLATE SAUCE
Carolyn Pinckney of Wilmington, North Carolina uses just six ingredients to whip up a big batch of this thick chocolate sauce. It's delicious draped over scoops of ice cream. Save the extra sauce for the two recipes that follow.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 cups.
Number Of Ingredients 7
Steps:
- In a heavy saucepan over low heat, melt butter and chocolate. Stir in the sugar and cocoa until smooth. Gradually add cream; mix well. Cook for 10 minutes or until sugar is dissolved, stirring frequently. , Remove from the heat; stir in vanilla. Serve over ice cream. Store leftover sauce in the refrigerator.
Nutrition Facts : Calories 149 calories, Fat 10g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 51mg sodium, Carbohydrate 17g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h35m
Yield 4 small pies
Number Of Ingredients 11
Steps:
- For the crust: Preheat the oven to 350 degrees F.
- Pulse the cookies in a food processor until finely chopped. With the processor running, add the butter. Press the crumbs into the bottoms of four 4 1/4-inch disposable aluminum pie pans. Bake until set, about 5 minutes. Let cool.
- For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Whisk in the milk and egg yolks. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, 6 to 8 minutes. The second it starts to bubble and thicken (it should be thick like pudding), remove it from the heat. Add the chocolate, butter and vanilla, then stir until everything is beautifully combined. Pour the pudding into the pie crusts and place in the fridge, uncovered, to chill for 4 hours. Serve topped with whipped cream.
CREAMY VEGAN CHOCOLATE PIE
This creamy vegan chocolate pie is the perfect pie for your holidays. Made with a gluten free graham cracker pie crust and with just 6 ingredients, it's a quick and easy dessert that the whole family can enjoy. Rich, decadent, and delicious!
Provided by Sarah McMinn
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350. Lightly spray a 9" pie pan and set aside.
- In a food processor, combine the Oat Grahams and sugar. Mix until the graham crackers are broken down into a fine crumb. With the motor running, slowly add in the melted butter until it is completely incorporated. The crumbs should stick together when pressed between your fingers.
- Transfer the Oat Grahams/butter mixture to your prepared pie pan and evenly spread it across the bottom and up the edges. The crust should be about 1/4" thick. Place it in the oven and bake for 10 minutes. Remove from the oven and let the crust cool in the refrigerator while making your filling.
- To make your filling, melt the chocolate over a double boiler. Gently melt it, making sure not to overheat the chocolate as it will burn quickly.
- Once the chocolate is melted, combine the coconut milk, silken tofu, and chocolate in a blender. Blend until completely smooth.
- Spread evenly over chilled pie crust. Return to the refrigerator and chill for at least 4 hours or until the pie is set.
- Serve with coconut whipped cream and chocolate shavings. The Pie should be stored in the refrigerator until ready to serve. The leftover pie should be tightly wrapped and stored in the refrigerator for up to 5 days or the freezer for up to 1 month.
Nutrition Facts : Calories 343 kcal, Carbohydrate 33 g, Protein 5 g, Fat 24 g, SaturatedFat 12 g, Sodium 49 mg, Fiber 3 g, Sugar 25 g, ServingSize 1 serving
CHOCOLATE FUDGE PIE
Chocolate Fudge Pie is a delicious, rich and decadent homemade chocolate pie, made from scratch! The perfect solution when you need a quick and easy dessert - made in just a little over an hour! In the fall, this dessert is the best thanksgiving pie recipe.
Provided by Vera Zecevic
Categories Dessert
Time 1h15m
Number Of Ingredients 14
Steps:
- In a large bowl whisk together flour, sugar and salt.
- Add butter and mix with a fork until it starts to look like a coarse meal.
- Add 1 tablespoon of water at the time and continue mixing until a dough forms.
- Wrap the dough with the plastic wrap and refrigerate for 2 hours.
- Lightly greased 9-inch pie plate and preheat oven to 350 F.
- Take the dough from refrigerator and roll out on a lightly floured work surface into a circle about 1/8 inch thick.
- Transfer the dough to a pie plate and trim excess of a dough from edges.
- In a bowl whisk together sugar, cocoa powder, flour, and salt.
- Combine in a sauce pan half and half, butter, and chocolate and stir over a medium-low heat until it become smooth.( Let it cool a few minutes before you add it over dry ingredients and eggs)
- Add eggs, egg yolks and chocolate mixture into dry ingredients and stir until well-combined
- Transfer filling to pie crust in pan.
- Bake 45 to 50 minutes (until the center is set and the edges start to crack)
- Cool 10-15 minutes before serving.
FROZEN MINT CHOCOLATE CHIP PIE
Frozen Mint Chocolate Chip Pie is perfect for summer! Mint Oreo crust, easy homemade mint chocolate chip ice cream, and a thick layer of chocolate ganache.
Provided by Tessa Arias
Categories Dessert
Time 4h35m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. Spray a 9-inch spring-form pan with nonstick cooking spray.
- In the bowl of a food processor, pulse the cookies until finely ground. Add the melted butter and pulse until moistened. Press the crumb mixture into the prepared pan, using the bottom of a measuring cup to press firmly into the bottom and up the sides of the pan. Bake for 10 minutes then cool completely. Cover and freeze the crust until ready to use.
- In a large mixing bowl, whisk together all of the ice cream ingredients except the chocolate chips until the sugar is dissolved. Pour into an ice cream maker and freeze according to the manufacturer's directions. About 5 minutes before the ice cream is done churning, add the chocolate chips.
- Spread the ice cream into the pie crust. Press plastic wrap against the surface of the ice cream and freeze for at least one hour, or until firmed.
- Place the chocolate in a medium heatproof bowl. Place the cream in a small saucepan over medium heat and bring to a gentle simmer. Pour the cream over the chocolate and add the butter. Let stand for 3 minutes before stirring until smooth and shiny. Let cool slightly before pouring over the ice cream. Freeze until firmed, about 3 hours or overnight.
- The pie can be stored wrapped in plastic in the freezer for up to 1 week. The colder the pie is, the easier to will be to cut nice clean pieces of pie.
DREAM WHIP PIE
Steps:
- Measure 1 cup of the cold milk into a medium-sized bowl.
- Add the Dream Whip envelopes and vanilla, and mix using a handheld mixer on high for 6 minutes.
- Alternatively, mix in a stand mixer with the whisk attachment until thick.
- Add the rest of the milk (1-3/4 cups) and both packs of pudding mix to the thickened whipped topping.
- Whisk on low until it starts to incorporate.
- Scrape the bowl down and turn the mixer up to high, beating for an additional 2 minutes.
- Using a spatula, scrape the mix into the prepared pie crust and smooth over the top.
- Let the pie set in the fridge for at least 4 hours.
- Add any toppings just before serving and store leftovers in the fridge.
Nutrition Facts : Calories 332 cal
CHOCOLATE PIE CRUST
Easy homemade chocolate pie crust!
Provided by Laurie McNamara
Categories Desserts & Sweet Treats
Time 35m
Number Of Ingredients 6
Steps:
- Combine the flour, cocoa, sugar, salt and butter into a food processor and pulse until it's crumbly. Next add one tablespoon of the water (no ice) at a time (about 2-3 total tablespoons depending), pulsing after each addition until it forms in to large clumps and resembles coarse wet sand.
- Form into a round disc and wrap into plastic wrap or place into a quart-size re-sealable bag. Refrigerate for 30 minutes to let it rest.
- Roll out dough evenly. Carefully roll the dough around your rolling pin and carefully lay it over either a 9 inch pie plate or a round tart pan.
- If making a pie, trim the edges and leave an inch overhang. Fold the inch overhang underneath to form a rim and crimp with fingertips.
Nutrition Facts : ServingSize 1 recipe, Calories 1441 kcal, Carbohydrate 137 g, Protein 17 g, Fat 95 g, SaturatedFat 59 g, TransFat 4 g, Cholesterol 244 mg, Sodium 1182 mg, Fiber 7 g, Sugar 25 g, UnsaturatedFat 28 g
ALL-TIME FAVORITE CHOCOLATE PUDDING AND PIE FILLING
This chocolate pudding is thick, creamy, and so decadent. It makes the perfect old-fashioned chocolate pie or dessert cups like you used to find the school cafeteria. This pudding can be made with simple ingredients you probably have on hand. Most recipes like this have egg yolks, but not this one. Corn starch is what thickens...
Provided by FREDA GABLE
Categories Other Snacks
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a medium saucepan, mix all dry ingredients. Whisk well.
- 2. Gradually add milk to dry ingredients in the saucepan. Whisk until smooth and well blended.
- 3. Cook over medium-high heat. Stir constantly. Mixture will come to a boil. Boil 1 minute or until the pudding is thick. The pudding will not thicken up when it cools.
- 4. Remove from heat. Add butter and vanilla. Whisk to blend.
- 5. Pour into serving dishes.
- 6. For a pie, pour into a cooled and baked 9" pie crust.
- 7. Cover with plastic wrap. Cool in refrigerator for 4-6 hrs or until firm.
- 8. Top with chilled sweetened whipped cream.
CHOCOLATE MOUSSE PIE
Make and share this Chocolate Mousse Pie recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Pie
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place chocolate chips in a glass bowl alongwith half of the whipping cream.
- Microwave on high at 1 minute intervals until chocolate melts and the mixture is smooth.
- Allow the mixture to cool.
- In the meantime, beat the rest of the whipping cream till soft peaks form.
- Add vanilla and sugar and beat continuously.
- Slowly add the chocolate mixture and mix well.
- Place in the chocolate pie crust.
- Refrigerate for several hours before serving.
Nutrition Facts : Calories 787.4, Fat 58.6, SaturatedFat 35.7, Cholesterol 122.3, Sodium 43.6, Carbohydrate 73.8, Fiber 5, Sugar 63.4, Protein 5.4
CHOCOLATE PIE
Steps:
- For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
- For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
- Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
- For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.
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CHOCOLATE CHIP COOKIE RECIPE: THICK N’ CHEWY - THE KITCHEN ...
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- Cream together your butter and sugar until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly. .
- Whisk together the dry ingredients ,then beat them into the butter mixture until combined completely.
- When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on the parchment paper lined cookie sheets.
CREAMY OLD FASHIONED CHOCOLATE PIE RECIPE - BEYOND …
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Reviews 9Calories 720 per servingCategory Pie
- Prepare all the ingredients prior to starting. In a medium saucepan, combine the flour, sugar, and cocoa powder and whisk together. Heat for 2 minutes on medium to medium-low heat, whisking occasionally.
- Chill a mixing bowl in the freezer for 10 minutes. Pour the heavy whipping cream into the chilled bowl.
- Combine chocolate and shortening in a heat-proof bowl. Microwave at 50% power in 30 second increments until the chocolate is melted and stir until completely smooth.
CHOCOLATE PUDDING PIE - HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
5/5 (1)Total Time 3 hrsCategory DessertsCalories 329 per serving
- Make the crust by crumbling the graham cracker in your food processor. Add the nuts and process until small even pieces are distributed throughout the graham fines. Add the oil in through the top of the processor and pulse until the mixture is wet and crumbly
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- Add egg yolks, milk, and heavy cream and transfer to stovetop over medium heat and whisk ingredients together.
- Whisk ingredients frequently until ingredients begin to thicken (this will take several minutes, do not crank up the heat or your filling may not thicken properly).
- Once mixture has thickened² (it should be like a pudding consistency) whisk constantly, the mixture will come to a boil and continue to whisk for 60 seconds before removing from heat (still whisking constantly).
CHOCOLATE CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 327 per servingTotal Time 3 hrs 10 mins
- In a large bowl, whisk pudding with milk until very thick and smooth, about 2 minutes. Stir in yogurt. Scrape filling into crust. Cover and refrigerate pie until filling has set, at least 3 hours.
- In a large bowl, beat heavy cream with a mixer on medium-high speed until soft peaks form. Add confectioners' sugar, if desired. Continue beating until stiff peaks form. Cover and refrigerate.
- Before serving, spoon whipped cream on top of pie in decorative swirls, then top with strawberries.
ULTIMATE DOUBLE CHOCOLATE PIE RECIPE (VIDEO) - LAUREN'S LATEST
From laurenslatest.com
Ratings 15Calories 677 per servingCategory Dessert
- Mix oreo crumbs and melted butter together until moist. Press into 9-inch pie plate. Refrigerate while making the filling.
- Heat cream in a double boiler over simmering water until scalded. Stir in sugar and salt until dissolved, about 2 minutes. Stream some hot cream into yolks to temper. Stir tempered egg yolks into a double boiler with remaining cream. Cook over the double boiler, whisking occasionally until it starts to thicken and coat spoon, about 8 minutes.
- Remove from heat and stir in vanilla and chocolate chips. Pour into prepared shell and cool to room temperature. Cover with plastic wrap directly on filling and refrigerate 4-6 hours to overnight until plastic wrap comes off clean and pie is completely set and chilled. Cut into pieces and serve with whipped cream.
OLD FASHIONED CHOCOLATE MERINGUE PIE RECIPE - LANA'S COOKING
From lanascooking.com
4.6/5 (60)Total Time 40 minsCategory DessertsCalories 358 per serving
- In a medium saucepan, combine sugar, cocoa, salt, and cornstarch. Stir in about one cup of the milk.
- Place the saucepan over medium high heat and with a large whisk, gradually add the remaining 2 cup milk, whisking constantly until well blended.
15 BEST CHOCOLATE PIE RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2020-12-09Estimated Reading Time 5 mins
- World's Best Chocolate Pie. Not to sound braggy, but this ultra-dense, almost-flourless, intensely chocolate pie is the bomb. You need just 30 minutes to bake it up, making this a great recipe for last-minute needs.
- No-Bake Chocolate Cream Pie. You don't even need to turn on your oven for this easy, effortless 4-ingredient chocolate cream pie. Make it on hot summer days, or any day when you crave something sweet without the bother of baking.
- German Chocolate Pie. German chocolate pie incorporates everything you love about German chocolate cake but in a pie. The unbelievably rich, sweet, brownie-like filling with caramel, coconut, and pecans nestles in a buttery store-bought crust, with a topping of toasted coconut shreds.
- Chocolate Peanut Butter Pie. Chocolate and peanut butter are a match made in heaven, and this no-bake dessert brings them together in an inspired way. The magical ingredient in this recipe is Girl Scout cookies—specifically, the peanut butter patties—which are crushed to create a nutty crust for the thick and smooth peanut butter and vanilla pudding filling.
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- Chocolate Mississippi Mud Pie. Named for its signature crumbly top that resembles the cracked, dry Mississippi river mud, this amazing dark chocolate pie is famously sweet, and easy to make with ingredients you probably already stock in your pantry.
- Chocolate Chip Pie. Why choose among having a cookie, a slice of pie, or a brownie, when you can enjoy all three in one dessert? This no-fuss, no-mess chocolate chip pie needs just a few simple ingredients to satisfy.
- Kentucky Derby Chocolate Walnut Pie. Kentucky bourbon chocolate walnut pie is a thick, gooey Southern tradition. Inspired by the original Derby pie invented by George Kern at the Melrose Inn in Kentucky, it's essentially a warm, buttery pie with a creamy, booze-spiked chocolate chip pecan cookie filling.
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CHOCOLATE CREAM PIE - MODERN HONEY
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5/5 (7)Category DessertCuisine FrenchTotal Time 4 hrs 20 mins
- Whisk in 1/2 cup of cold heavy cream until the mixture is smooth. Repeat with another 1/2 cup of the cream. Whisk in the egg yolks.
DARK CHOCOLATE SATIN PIE - THAT SKINNY CHICK CAN BAKE
From thatskinnychickcanbake.com
5/5 (2)Total Time 40 minsCategory PiesCalories 473 per serving
- Mix together crust ingredients in a medium bowl. Pat the mixture into a pie plate and bake at 375° for 6-8 minutes. Remove to a rack to cool completely.
- Whisk together cream and egg yolks in a saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly. Do not allow to boil.
- Remove the pan from heat; stir in the chocolate chips until completely melted and the mixture is smooth.
CHOCOLATE PUDDING PIE - THE FIRST YEAR
From thefirstyearblog.com
Ratings 210Calories 485 per servingCategory Dessert
- In a large bowl, combine the graham cracker crumbs, brown sugar and melted butter. Press this mixture evenly into a 9 or 10 inch pie pan. Use the bottom of a measuring cup to pack the crust down. Place the crust in the fridge to chill until ready to fill.
- In a stand mixer or large mixing bowl, combine the pudding mix and heavy cream with an electric mixer until well blended. You will NOT prepare the pudding mix as directed on the box. If you have a stand mixer, this is a great time to use it because when you beat the pudding mix and heavy cream together, the mixture will be very thick.
- Add the cool whip and mix on low until combined. Spread this mixture over the crust. Once you add in the cool whip, the mixture will become more creamy and fluffy. Cover the pie pan with plastic wrap and refrigerate for 4-8 hours.
- Before serving the pie - place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.
GRANDMA’S CHOCOLATE PIE - HOMESICK TEXAN
From homesicktexan.com
4.8/5 (40)Estimated Reading Time 8 minsServings 8
- On medium heat, cook while stirring until it bubbles and thickens, about 5 to 10 minutes. If it becomes lumpy, just beat out the lumps. (It will not get any thicker in the oven so cook until it’s as thick as you want it.)
HOW TO MAKE A CHOCOLATE PUDDING PIE WITH GRAHAM CRACKER CRUST
From thespeckledpalate.com
Cuisine AmericanTotal Time 3 hrs 40 minsCategory Desserts & Sweet TreatsCalories 448 per serving
- Preheat the oven to 350°F. Choose a 9” pie dish, and set it aside. (You can lightly spray it with nonstick cooking spray, but this isn’t necessary.)
- In a large bowl, combine the Graham cracker crumbs and sugar. Pour in the melted butter, and stir until combined.
- When the crust is evenly distributed, pop into the oven and bake for 20-25 minutes, or until the crust has set.
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From sallysbakingaddiction.com
5/5 (31)Estimated Reading Time 7 minsCategory DessertTotal Time 7 hrs
- I like to make sure my pie dough is prepared before I begin making this chocolate pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking (next step).
- On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe!). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Brush edges with egg wash/egg white. Carefully line the inside of the pie with two pieces of parchment paper, as shown in the photo below, then pour in the pie weights. Make sure the weights are evenly distributed around the pie dish. If it’s helpful, you can watch me do this exact step in my praline pumpkin pie video tutorial. Chill the dough in the refrigerator or freezer for at least 30 minu
- Bake the cold pie crust (with weights) for 15 minutes. Remove pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake for 8 minutes to help set the bottom. Remove from the oven and set aside until step 7. You can pre-bake the crust up to 3 days ahead of time. Cover and store in the refrigerator (without weights) until ready to use.
THE BEST NO BAKE CHOCOLATE CREAM PIE - CRAZY FOR CRUST
From crazyforcrust.com
4.6/5 (29)Calories 293 per servingCategory Dessert
- Chop chocolate and place in a medium-sized microwave-safe bowl. Heat on 50% power in the microwave in 30-second increments, stirring between each, until melted and smooth.
- Stir sweetened condensed milk into chocolate. Set aside. Doing this before making the whipped cream ensures the chocolate cools enough. Otherwise, let it sit about 5-10 minutes before using.
- Place heavy whipping cream in the bowl of a stand mixer (or a large bowl if using a hand mixer). Beat until stiff peaks (whipped cream) forms, slowly adding powdered sugar and vanilla during mixing.
- Carefully FOLD half of the whipped cream mixture into the chocolate mixture. Do not stir or you will break the whipped cream. Place in prepared pan. Top with remaining whipped cream. Shave extra chocolate on top, for garnish, optional.
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