FRENCH SILK CHOCOLATE PIE
This simplified version of classic French Silk Chocolate Pie from the Pillsbury Bake-Off® Contest is rich, indulgent, and every chocolate silk pie lover's dream dessert. Our easy chocolate silk pie uses a Pillsbury™ refrigerated pie crust for a jump start to your pie-making. The chocolate French silk pie filling is made with pieces of chocolate, butter, sugar, vanilla, and eggs. For a pretty presentation, top with sweetened whipped cream and chocolate curls.
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h50m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
- In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended.
- Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 430, Carbohydrate 33 g, Cholesterol 135 mg, Fat 5 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 21 g, TransFat 1/2 g
CHOCOLATE PIE
Steps:
- Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.
- Pour in milk and egg yolks, and whisk together.
- Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.
- Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.
- Cut into slices and serve with whipped cream!
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
CHOCOLATE PECAN PIE II
This is a favorite for the chocolate pecan lovers at our house!
Provided by Carol
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, blend together the eggs, white sugar, brown sugar, flour, butter, corn syrup and vanilla.
- Add the chocolate chips and pecans; mix well and pour into pie crusts.
- Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.
Nutrition Facts : Calories 785.1 calories, Carbohydrate 94 g, Cholesterol 123.5 mg, Fat 44.8 g, Fiber 4.5 g, Protein 8.9 g, SaturatedFat 16.4 g, Sodium 377.9 mg, Sugar 49.4 g
CHOCOLATE PECAN PIE II
What better way to combine chocolate and pecans!
Provided by JJOHN32
Categories Desserts Pies Pecan Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Over hot, not boiling, water melt 1 cup chocolate chips. Remove from heat, and let cool.
- In a small bowl, beat the eggs and salt; beat with an electric mixer at high speed until very thick and lemon colored, about 5 minutes. Gradually beat in the brown sugar and melted chocolate. Stir in chopped pecans and remaining 1 cup chocolate morsels. Pour filling into the unbaked pie crust. Decorate top with pecan halves.
- Bake for 25 to 30 minutes.
Nutrition Facts : Calories 568.1 calories, Carbohydrate 58 g, Cholesterol 69.8 mg, Fat 38.3 g, Fiber 5.5 g, Protein 7.6 g, SaturatedFat 11.3 g, Sodium 189.2 mg, Sugar 41.8 g
CHOCOLATE PEANUT BUTTER PIE II
Here's a pie for the non-bakers among us...no cooking skills needed...and it tastes great!
Provided by Sharon Baetcke
Categories Desserts Pies No-Bake Pie Recipes Peanut Butter Pie Recipes
Yield 8
Number Of Ingredients 4
Steps:
- In a mixing bowl, combine pudding and peanut butter; stir until smooth. Fold in whipped topping; stir until completely blended.
- Pour filling into pie crust. Freeze pie until firm. Partially thaw in refrigerator, for about 2 hours or so, before serving. You can store leftovers in the refrigerator or freezer. Leftover pie sometimes gets a little soft in the refrigerator, and doesn't hold its shape. It still tastes good, though. If you want perfect looking slices after you make the first incision, store in freezer and thaw as needed.
Nutrition Facts : Calories 274.5 calories, Carbohydrate 35.8 g, Cholesterol 0.6 mg, Fat 13.6 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 5.2 g, Sodium 260.3 mg, Sugar 18.8 g
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
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