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
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
CHOCOLATE CREAM PIE II
This is an old family recipe my grandmother used to make me when I was a little boy.
Provided by Cecil
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
- Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 57.7 g, Cholesterol 88 mg, Fat 13.2 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 301.8 mg, Sugar 44.8 g
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.
ULTIMATE CHOCOLATE CREAM PIE
This recipe comes from my aunt and it is the smoothest, creamiest, yummiest chocolate cream pie you will ever eat! The recipe can be adapted to make other cream pies, such as banana and coconut.
Provided by CrystalB
Categories Pie
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In top of double-boiler mix sugar, flour and salt.
- Whisk in 1 cup of the milk until smooth.
- Bring to a boil over medium heat, stirring briskly.
- Continue to stir and let boil until smoothly thickened (about 2 minutes).
- Remove from heat.
- With fork, beat eggs with remaining 1 cup of milk.
- Gradually stir into hot mixture.
- Return to heat and bring to a boil.
- Stir and boil until mixture thickens (about 1 minute).
- Remove from heat and stir in margarine and vanilla.
- Add 1/2 cup of semi-sweet chocolate chips and stir until melted.
- Spoon into prepared pie crust and cool.
- Serve with real whipped cream.
- For banana cream pie, omit chocolate chips, and slice 2 or 3 bananas into bottom of prepared pie crust and top with the pudding.
- For coconut cream pie, omit chocolate chips, and stir in 1/2 cup of coconut.
- I've never tried this, but it's on my list of things to do: stir in 1/2 cup of peanut butter (or peanut butter chips, I guess) for peanut butter cream pie (omitting the chocolate chips).
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
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- First, make sure your frozen deep-dish pie crust is blind baked according to package instructions. Set aside.
- For your filling: In a medium saucepan, whisk together the granulated sugar, flour, cocoa powder and salt off of the heat until fully combined. Meanwhile, in a medium bowl, whisk together the egg yolks and half-and-half until fully combined. Add the egg mixture to the saucepan with the dry ingredients.
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- Pour the filling into the pie crust and smooth out the top. Cover the surface of the filling with plastic wrap. Refrigerate for at least 6 hours, up to overnight, to set. Just before serving, prepare the whipped cream: in the bowl of a stand mixer, beat together the heavy whipping cream and confectioners' sugar until stiff peaks form, about 5-7 minutes. Scoop the whipped cream onto the surface of the pie; top with chocolate curls.
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