Best Decadent Chocolate Pie Recipes

DECADENT CHOCOLATE PECAN PIE

Steps:

• 1. Preheat oven to 425 degrees F. Line 9-inch deep dish pie plate with pie crust. Bake 7 minutes. Remove crust from oven. Reduce oven temperature to 325 degrees F.
• 2. Meanwhile, microwave chocolate chips and milk in medium microwavable bowl on HIGH 1 to 1 1/2 minutes. Stir until smooth. Pour chocolate evenly over crust.
• 3. Beat eggs in large bowl. Add remaining ingredients; mix well. Slowly pour mixture over chocolate layer. Place ring of foil around edges of crust to prevent over-browning.
• 4. Bake 55 to 60 minutes or until filling is puffed and center is still soft enough to move when shaken gently. Cool on completely wire rack.

DECADENT CHOCOLATE SATIN PIE - N

Steps:

• WHISK together evaporated milk and egg yolks in medium saucepan.
• Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; DO NOT boil.
• Place chunks in food processor fitted with metal blade.
• With processor running, slowly pour milk mixture into chocolate.
• Process 10 to 20 seconds.
• Scrape down sides and continue processing until smooth.
• POUR into crust; refrigerate for 3 hours or until firm.
• Top with sweetened whipped cream before serving; sprinkle with nuts.

DECADENT CHOCOLATE CHERRY PIE

Steps:

• 1. Prepare Graham cracker pie crust. Mix the graham cracker crumbs, sugar, cinnamon in a bowl. Pour melted butter over the mixture. Spread evenly over a 9 inch pie dish. Place in the frig for one hour or the freezer 20min.
• 2. Preheat Oven to 300.
• 3. In a small sauce pan over low heat melt chocolate chips. Stirring until completely smooth and set aside.
• 4. In a large mixing bowl beat cream cheese with an electric mixer until creamy, then add melted chocolate.
• 5. Once chocolate is blended well. add corn syrup then one egg at a time. Then add cream and vanilla
• 6. Pour into prepared pie crust.
• 7. Bake at 325 for 40-45 min until center in almost set.
• 8. Cool then cover and refrigerate for atleast 3 hours
• 9. Then top with cherry pie filling then sweetened whipped cream...use about half of the cream and add more to the pieces if desired
• 10. Drizzle each piece with chocolate if desired
• 11. Store remaining pie covered in frig

DECADENT CHOCOLATE SATIN PIE

Steps:

• WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Place morsels in food processor fitted with metal blade. With processor running, slowly pour milk mixture into chocolate. Process 10 to 20 seconds. Scrape down sides and continue processing until smooth.
• POUR into crust. Refrigerate for 3 hours or until firm. Top with sweetened whipped cream before serving; sprinkle with nuts.

DECADENT CHOCOLATE PIE

Steps:

• Heat oven to 350°F.
• Put milk into a sauce pan or dounle boiler. Add chocolate and beaten egg.
• Heat gently until chocolate is melted, stirring constantly.
• Pour into Graham Cracker crust.
• Bake 15 minutes.
• Cool and then chill for at least 2 hours.
• Slice and top each slice with whipped cream.

DECADENT CHOCOLATE PECAN PIE

Steps:

• 1. Bake pie crust at 425 degrees for 5-7 minutes until golden brown. Reduce temperature to 325 degrees.
• 2. Microwave your chocolate chips and milk on high 1-1-1/2 minutes until smooth and pour into pie crust.
• 3. Beat eggs in large bowl and add other ingredients, except pecans and mix well. Slowly pour into the pie crust on top of your chocolate layer. Add the pecans on top and put foli around the crust on edges. Bake 55-60 minutes or until filling is puffed and center is still soft enough to move when shaken gently.
• 4. Cool completely on wire rack.

DECADENT CHOCOLATE PECAN PIE

Steps:

• 1. Heat the oven to 350 F and place a sheet pan on the second lowest rack to heat.
• 2. place flour, sugar and salt into food processer and pulsate to just incorporated dry ingredients. Add cold butter cubes and pulsate just to incorporate, then add crisco cubes and incorporate just until mixture looks sandy/crumby. Add the first 3 tablespoons of water to bind ingredients. If too dry add 4th tablespoon of water. Place mixture onto working surface and work into a disk shape and then wrap in saran wrap. Chill for 30 minutes or up to 2 days when your ready to use.
• 3. Once chilled, roll out the dough on a well floured surface. Line the inside of a 9 pie pan with the dough, making sure not to pull or stretch the dough in the pan. Trim off any excess leaving a 1? border of dough hanging over the outside of the pie pan. Gently tuck the dough under, making the edge of the dough even with the edge of the pie pan, then flute the dough with your fingers. Chill the prepared crust while you prepare the filling.
• 4. In a medium bowl combine the butter, sugar, corn syrup, bourbon, vanilla, and flour. Whisk until smooth then add the eggs and mix well.
• 5. In the bottom of the chilled crust evenly layer the pecans and chocolate chips. Pour the filling mixture over the pecans and chocolate.
• 6. Place the filled pie on the heated sheet pan and bake for 50 to 60 minutes, or until the filling is golden and puffed all over. Check the pie after forty minutes and if the crust is getting too dark wrap the edges in foil.
• 7. Cool before serving. Then go and hide with your piece or two and indulge in a comfy spot!

DECADENT CHOCOLATE, CHOCOLATE, CHOCOLATE MOUSSE PIE

Steps:

• Crust: Mix chocolate wafers and butter. Press on bottom and sides of a 10" springform pan. Chill for 30 minutes.
• Filling: In a double boiler, melt the semisweet chocolate; let cool to lukewarm. Add a little of the chocolate mixture to the beaten eggs, then pour into the chocolate. Add 4 egg yolks and beat well.
• Whip 2 cups cream with 6 T icing sugar till soft peaks form.
• Beat 4 egg whites until stiff but not dry.
• Stir 1/4 each of the egg whites and the cream into the chocolate mixture. Fold in the remaining whites and cream. Pour onto the crust and chill at least 6 hours or overnight.
• Garnish: Whip 1 cup whipping cream with 1-1/2 T icing sugar until stiff. Loosen crust on all sides using sharp knife, remove springform.
• Spread some of the cream over top of the mousse. Garnish with chocolate sprinkles or curls -- strawberries or raspberries -- or a berry coulis.

DECADENT CHOCOLATE ESPRESSO PIE

Steps:

• Whisk together 1 cup milk and cornstarch in a small mixing bowl until smooth.In a 3 1/2-quart saucepan combine sugar, salt, and remaining 1/2 cup milk. Cook over low-heat, stirring frequently until sugar is dissolved. Whisk in espresso powder and cornstarch mixture. Cook over medium heat until mixture thickens, about 5 to 7 minutes.Whisk about 1/2 cup cornstarch mixture into egg yolks in a large mixing bowl. Whisk this back into espresso mixture in saucepan and cook over medium-low heat 5 minutes, or until mixture is thickened further.Remove from heat and whisk in vanilla and chopped chocolate. Transfer to one prebaked and cooled Perfect Piecrust. Place plastic wrap directly onto filling (to prevent film from forming). Let stand 1 hour; then refrigerate for 6 hours.Microwave 2 teaspoons cream in a small microwave-safe bowl for 10 seconds. Stir in espresso powder. Place remaining cream in a chilled mixing bowl. Beat at medium-high speed until soft peaks from. Add powdered sugar, 1 tablespoon at a time, until medium firm peaks form. Add espresso mixture, beating just until incorporated. Spread over chilled pie and top with grated chocolate.