Vanilla Cream And Chocolate Wafer Pie Food

VANILLA PUDDING PIE

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, salt, vanilla, and cardamom. 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 chocolate 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. Dust with cocoa; serve immediately. (For cleanest cuts, wipe knife between slices.)

VANILLA CREAM PIE

Steps:

• in saucepan, combine sugar, flour, and salt; gradually stir in milk.
• Cook and stir over medium heat till mixture boils and thickens.
• Cook 2 minutes longer.
• Remove from heat.
• Stir small amount hot mixture into yolks.
• Return to hot mixture; cook 2 minutes stirring constantly.
• Remove from heat.
• Add butter and vanilla; cool to room temperature.
• Pour into baked pie shell----> Meringue: Beat 3 egg whites with cream of tartar and vanilla.
• Gradually add 6 Tbsp sugar till soft peaks form, spread atop pie.
• Bake in moderate oven 350°F 12 to 15 minutes.
• Variations of Vanilla Cream Pie-------------.
• Banana or Coconut or Butterscotch or Chocolate or Pineapple.
• Follow directions for vanilla cream pie substituting the following: for butterscotch pie substitute 1 cup brown sugar and use 3 Tbsp butter.
• For chocolate increase sugar to 1 cup and use approximately 4 tbsp cocoa.
• For banana layer three sliced bananas on crust and pour pie filling over.
• For pineapple, drain 1 8 oz can of crushed pineapple and stir into cream filling.
• You may also make this into a pudding by using 3 cups of milk instead of 2.

NO BAKE CHOCOLATE CREAM PIE

Steps:

• chocolate wafer crust
• Using a food processor, pulverize the chocolate wafer cookies into fine crumbs.
• Add the granulated sugar and melted butter then pulse until the chocolate wafer crust forms.
• Press the crust into the bottom and sides of a 9 inch pie plate, then place in to the freezer to chill (for a minimum of 30 minutes) while you make the chocolate cream pie.
• chocolate cream pie
• Using your hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, granulated sugar, and vanilla extract on medium-high speed until well blended.
• Switching the mixer speed to low, add in the unsweetened cocoa powder alternatively with the milk until mixture is completely smooth.
• Fold in the Cool Whip until well combined.
• Spoon the pie mixture into the pie shell. Chill for a minimum of 4 hours or until firm (or freeze).
• Garnish with toppings of your choice like more Cool Whip, chocolate curls, chocolate syrup, or extra chocolate wafer crumbs.

VANILLA CREAM AND CHOCOLATE WAFER PIE

Steps:

• Whip cream and vanilla together until soft peaks form. Fold whipped cream into vanilla pudding mixture.
• Mix in crushed chocolate wafers. Pour mixture into prepared pie shell. Chill for 1 hour. Just before serving, drizzle with chocolate syrup, if desired.

CREAMY CHOCOLATE & VANILLA PUDDING RIBBON PIE

Steps:

• Heat oven to 350ºF.
• Mix wafer crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely.
• Beat chocolate pudding mix and 1 cup milk in medium bowl with whisk 2 min. Beat vanilla pudding mix and remaining milk in separate bowl with whisk 2 min. (Mixtures will be thick.) Gently stir 1 cup COOL WHIP into each flavor of pudding.
• Spread chocolate mixture onto bottom of crust; cover with layers of vanilla mixture and remaining COOL WHIP. Refrigerate at least 3 hours.

CHOCOLATE WAFER PIE

Steps:

• Preheat oven to 325 degrees F.
• Spray a 9-inch pie dish with nonstick cooking spray.
• In a medium bowl, beat egg whites and salt at high speed with an electric mixer until foamy.
• Gradually add sugar, beating until stiff peaks form.
• Gently fold in chocolate wafer crumbs, pecans and vanilla.
• Spoon mixture into prepared pie dish, and bake for 30-35 minutes or until the center of pie is firm.
• Let cool completely on a wire rack.
• Spread whipped topping over pie before serving.
• Garnish with grated chocolate, if desired.

20 BEST NILLA WAFER RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Nilla Wafer treat in 30 minutes or less!

SCRUMPTIOUS BLACK-BOTTOM BANANA CREAM PIE

Steps:

• For pastry cream:.
• Bring half and half to simmer in heavy medium saucepan.
• Whisk sugar, eggs, yolk and flour in medium bowl to blend.
• Gradually whisk in hot half and half.
• Transfer to saucepan.
• Whisk over medium heat until mixture thickens and comes to a boil, about 5 minutes.
• Boil 1 minute.
• Pour into medium bowl.
• Stir in vanilla.
• Press plastic wrap onto surface of pastry cream. Cover; chill until cold about 4 hours. Can be made 1 day ahead and kept chilled.
• For crust:.
• Butter 9-inch diameter glass pie dish.
• Stir butter and chocolate in heavy small saucepan over low heat until smooth.
• Mix in cookie crumbs.
• Press into bottom and sides of pie dish.
• Chill 30 minutes, or until firm.
• To make ganache:.
• Heat cream and butter in medium saucepan over medium heat until mixture is hot, but do not boil.
• Remove from heat; add chocolate and vanilla.
• Whisk until smooth.
• Reserve 2 tablespoons chocolate ganache in small bowl at room temperature; pour remainder over crust.
• Chill crust until ganache is firm, about 30 minutes.
• To complete pie:.
• Thinly slice 3 bananas and arrange them over the chocolate ganache.
• Whisk vanilla pastry cream until smooth.
• Spread pastry cream evenly over bananas.
• Drizzle reserved ganache over top; draw toothpick through cream and drizzle to marbelize.
• Refrigerate until pastry cream is set; about 3 hours. (Can be made 1 day ahead and kept refrigerated).
• Garish pie with banana slices and French Vanilla Cool Whip piped on with a star tip.

VANILLA WAFER PIE CRUST

Steps:

• Blend crumbs, butter and sugar thoroughly. Pour into 9" pie plate; press down firmly into bottom and sides with the bottom of a glass. Bake in preheated 375°F oven for 5 minutes. Cool completely before filling with softened ice cream, stiff custard or pudding, or other fully-cooked or no-cook-needed pie filling.

CHOCOLATE CREAM PIE

Steps:

• Make Crust:
• Preheat oven to 350°F.
• In a bowl stir together crumbs, butter, and sugar and press on bottom and side of a 10-inch (1 1/2-quart) pie plate. Bake crust in middle of oven until crisp, 15 to 20 minutes, and cool on a rack.
• Make filling:
• In a metal bowl set over barely simmering water melt chocolates, stirring, until smooth and remove bowl from heat. In a heavy saucepan (about 3 quarts) whisk together sugar, cornstarch, salt, and egg yolks until combined well and add milk in a stream, whisking. Bring milk mixture to a boil over moderate heat, whisking, and simmer, whisking, until thick, about 1 minute. Force custard through a fine sieve into a bowl and whisk in melted chocolate, butter, and vanilla until smooth. Cover surface of filling with plastic wrap and cool completely.
• Pour filling into crust and chill pie, covered, at least 6 hours or overnight.
• In a bowl with an electric mixer beat cream to soft peaks. Beat in sugar and beat cream just to stiff peaks. Spoon whipped cream decoratively onto pie and sprinkle with grated chocolate.

BLACK BOTTOM BANANA CREAM PIE

Steps:

• Vanilla Pastry Cream: In a heavy medium saucepan, bring half and half to a a simmer.
• In a medium bowl, whisk sugar, eggs, egg yolk and flour in medium bowl to blend.
• Gradually whisk in hot half and half.
• Transfer to saucepan.
• Whisk over medium heat until mixture thickens and comes to a boil (about 5 minutes).
• Boil 1 minute.
• Pour into a medium bowl.
• Stir in vanilla.
• Press plastic unto surface of cream.
• Cover; chill until cold (about 4 hours).
• For The Crust: Butter 9-inch glass pie dish.
• In a heavy, small saucepan stir butter and chocolate over low heat.
• Mix in cookie crumbs.
• Press unto bottom and sides.
• Chill until firm (about 30 minutes).
• For Chocolate Ganache: In a medium saucepan over medium heat, heat butter and cream until hot, but do not boil.
• Remove from heat and add chocolate and vanilla.
• Whisk until smooth.
• Reserve 2 tablespoons of the ganache in a small bowl at room temperature (to be used as garnish).
• Pour remaining ganache over crust.
• Chill crust until chocolate ganache is firm (about 30 minutes).
• Assembly: Thinly slice 3 bananas.
• Arrange banana slices over chocolate.
• Whisk Vanilla Pastry Cream until smooth.
• Spread pastry cream evenly over bananas.
• Drizzle reserved chocolate ganache over pastry cream.
• Draw toothpick through pastry cream and chocolate to marbleize.
• Refrigerate until pastry cream is set (at least 3 hours and up to one day).
• Vanilla Whipped Cream: In a medium bowl, beat cream, powders sugar and vanilla extract until peaks form.
• Can be made 4 hours ahead.
• Spoon vanilla whipped cream around edges of pie or decoratively pipe cream with pastry bag.
• Slice remaining banana.
• Garnish pie with banana slices.