CHOCOLATE CREAM PIE
Our teenage son, John, has done lots of 4-H baking. His favorite is this old-fashioned chocolate cream pie recipe with a flaky crust. -Mary Anderson, De Valls Bluff, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large saucepan, combine the first 6 ingredients. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Whisk 1 cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. , Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into crust. Cool for 1 hour. Chill until set. If desired, top with whipped cream and sprinkle with cocoa to serve.
Nutrition Facts : Calories 488 calories, Fat 25g fat (13g saturated fat), Cholesterol 184mg cholesterol, Sodium 413mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 7g protein.
THE ULTIMATE CHOCOLATE PIE
For the crust, crumble three-fourths of 1 (9-oz.) box of chocolate wafer cookies to yield 2 cups.
Provided by Southern Living Editors
Time 11h
Yield Makes 8 to 10 servings
Number Of Ingredients 22
Steps:
- Prepare Crust: Preheat oven to 350°. Pulse first 3 ingredients in a food processor 4 to 5 times. Transfer crumb mixture to a medium bowl; stir in 1/2 cup melted butter. Press on bottom, up sides, and onto rim of a lightly greased (with cooking spray) 9-inch deep-dish pie plate. Bake 10 minutes. Cool on a wire rack. Prepare Filling: Whisk together 3/4 cup sugar and next 3 ingredients in a large saucepan. Whisk together half-and-half and egg yolks in a large bowl. Gradually whisk egg mixture into sugar mixture. Cook over medium heat, whisking constantly, 6 to 8 minutes or just until mixture begins to boil. Cook, whisking constantly, 1 more minute; remove from heat. Whisk in semisweet chocolate and next 3 ingredients. Place plastic wrap directly on warm filling. Let stand 30 minutes. Spread filling in cooled crust; place plastic wrap directly on filling, and chill 30 minutes. Prepare Mousse: Microwave milk chocolate morsels and 3 Tbsp. heavy cream in a medium bowl at MEDIUM (50% power) for 1 to 1 1/2 minutes or until melted, stirring at 30-second intervals. Let stand 30 minutes, stirring occasionally. Beat 1 cup heavy cream at medium-high speed with an electric mixer until soft peaks form. Gently fold half of whipped cream into milk chocolate mixture until blended and smooth; fold in remaining whipped cream. Spread mousse over filling. Cover and chill 8 to 24 hours or until set. Top with Chocolate Whipped Cream just before serving.Note: We tested with Ghirardelli Semi-Sweet Chocolate Baking Bar and Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bar.
CHOCOLATE-BERRY CREAM PIE
Can be made a day ahead but don't put topping on till just before serving. Passive chilling times vary from 4 hours until overnight.
Provided by Manami
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- MAKE THE TRIPLE BERRY CURD FIRST:.
- Place all berries in a blender, and process until smooth.
- Press berry mixture through a sieve over a medium bowl using the back of a spoon, reserving 1 cup pureé; discard seeds.
- Reserve any remaining pureé for another use; store in the refrigerator.
- Combine sugar or sugar sustitute, cornstarch, and salt in medium, heavy saucepan; stirring with a whisk.
- Stir in cup of pureé, juice, and eggs.
- Bring to a boil over medium heat, stirring constantly with whisk.
- Reduce heat and simmer 1 minute or until thivk, stirring constantly.
- Remove from heat; add butter, stirring gently until butter melts.
- Cool.
- Spoon mixture into a medium bowl; cover and chill for at least 6 hours or overnight(mixture will thicken as it cools).
- PREPARE THE PIE CRUST AND FILLING:.
- Preheat oven to 350º.
- Combine first 4 ingredients in a small bowls; stir with a fork until moist.
- Press into bottom and 1" up sides of a 9" pie plate coated with cooking spray.
- Bake for 8 minutes; cool on wire rack.
- Combine mascarpone or cottage cheese and next 5 ingredients(through Amaretto, if using) in a food processor; process for 1 minute or until smooth.
- Add eggs and egg yolk; process until smooth.
- Add almond meal, if using.
- Poon filling into prepared crsut.
- Bake for 35 minutes or until set.
- Cool completely on a wire rack.
- Cover and chill at least 4 hours or overnight.
Nutrition Facts : Calories 366.4, Fat 15.7, SaturatedFat 8, Cholesterol 187.1, Sodium 303.7, Carbohydrate 50.5, Fiber 3, Sugar 38.3, Protein 7.8
PEANUT BUTTER PUDDING PIE
This pie is pretty enough to serve to company...if your family doesn't get to it first! No one will be able to resist a sweet piece of this creamy chocolate and peanut butter dessert.-Valerie Sisson, Norton, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, whisk the milk and pudding mix. Cook and stir over medium heat until mixture comes to a boil. Reduce heat; stir in the peanut butter chips until melted. Pour into the crust. Cover and refrigerate for 3-4 hours or until set., Spread whipped topping over pie. In a microwave-safe bow, melt chocolate chips and shortening. cool for 5 minutes. Drizzle over topping. Refrigerate until serving.
Nutrition Facts : Calories 388 calories, Fat 20g fat (10g saturated fat), Cholesterol 10mg cholesterol, Sodium 275mg sodium, Carbohydrate 45g carbohydrate (33g sugars, Fiber 2g fiber), Protein 7g protein.
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