Best Chocolate Velvet Pie Recipes

CHOCOLATE VELVET PIE

Steps:

• Microwave morsels in medium, uncovered, microwave-safe bowl on Medium-High (70%) power for 1 minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until smooth. Cool to room temperature.
• Beat melted chocolate, cream cheese and vanilla extract in large mixer bowl until light in color. Fold in whipped cream. Spoon into crust. Refrigerate until firm. Top with sweetened whipped cream, chocolate curls or nuts, if desired.

GRANDMA'S CHOCOLATE VELVET PIE WITH SUGAR CREAM TOPPING

Steps:

• Filling melt the chocolate chips and begin to add in the cream cheese, blend together add vanilla, blend together using 1/2 of the pint of heavy whipping cream, fold into the chocolate mixture pour evenly into crust Chill for 4 hours Topping Using the other 1/2 of the heavy whipping cream, add in the sugar Using a hand whip or a beater whip together the cream and sugar until light and fluffy Add onto top of pie and decorate with shaved chocolate curls Chill for at least another hour Allow pie to come back to room temp for easier serving

CHOCOLATE VELVET PIE

Steps:

• Microwave morsels in medium, microwave-safe bowl on medium-high power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Cool to room temperature.
• Beat melted chocolate, cream cheese, and vanilla extract in large mixer bowl until light in color. Fold in whipped cream . Spoon into crust. Refrigerate until firm. Top with sweetened whipped cream, chocolate curls, and nuts.

FROZEN VELVET CHOCOLATE CREAM PIE

Steps:

• Preheat oven to 325°. In a small bowl, combine crushed wafers and butter or margarine until well blended. Press into bottom and up sides of a 9-inch pie plate.Bake for 10 minutes. Cool completely on a wire rack. Chill while preparing filling.In a small saucepan over low heat, melt chocolate set aside.In a small mixer bowl at high speed, beat egg whites and cream of tartar until soft peaks form. Gradually add 1/4 cup of the sugar and beat until stiff and glossy set asideIn a large mixer bowl at medium speed, beat cream cheese, remaining 1/4 cup sugar and vanilla until smooth. Beat in egg yolks, one at a time, until smooth. At low speed, beat in chocolate until well blended.By hand, fold in beaten egg whites until no streaks remain. Gently fold in whipped cream and nuts. Spoon into crust and swirl top. Freeze for 1 hour or until top is set. Cover with plastic wrap, then foil and freeze overnight.Uncover and let stand for 30 minutes before serving. Garnish with additional whipped cream if desired,

CHOCOLATE VELVET PIE

Steps:

• 1. Bake, and cool nine inch pastry shell,following label directions. Cut 3 musketeers bars into small pieces. Combine gelatin and cold water in large saucepan, let soften 5 min. Add 3 musketeers pieces. Heat slowly over low heat, stirring constantly until candy melts and gelatin dissolves. Remove from heat. Stir in ice cream and orange rind until ice cream melts. Place mixture over bowl partly filled with ice and water, stir occasinally until mixture is thickened. Pour into prepared pastry shell. Chill 3 hours, or until firm. Garnish with puffs of whipped cream and candied orange peel if desired.

VELVET CHOCOLATE CREAM PIE

Steps:

• In bottom of a 9-inch pie plate, arrange seven cookies in a single layer. Break one-fourth off one side of ten cookies and place straight-side down around edge of pie plate to make a petal crust. Break up remaining cookie and fill in holes in bottom of crust with all broken pieces of cookies set aside.In a small saucepan over low heat, melt chocolate. Gradually stir into egg yolks until smooth set aside.In a small mixer bowl at high speed, beat egg whites and cream of tartar until soft peaks form. Gradually add 1/4 cup of the sugar and beat until stiff and glossy set aside.In a large mixer bowl at medium speed, beat cream cheese, remaining 1/4 cup sugar and vanilla until blended. At low speed, beat in chocolate mixture until well blended.By hand, fold in beaten egg whites until no streaks remain. Gently fold in whipped cream and nuts. Spoon into crust and swirl top. Freeze for 1 hour or until top is set. Cover with plastic wrap, then foil and freeze overnight.Uncover and let stand for 30 minutes before serving. Garnish with additional whipped cream if desired.

CHOCOLATE VELVET PIE

Steps:

• 1. In large mixing bowl beat milk and pudding mix on medium speed of electric mixer for 2 minutes. Gradually add chocolate, mixing until combined.2. Fold in whipped topping. Spread in crust. Freeze at least 4 hours or until firm.3. Let stand at room temperature about 15 minutes before cutting. Garnish as desired.