HEAVENLY CHOCOLATE MOUSSE PIE
Lisa's right, this sure is a heavenly chocolate mousse pie. It's very decadent. Smooth and creamy, we loved the easy to make mousse with the crunchy Oreo crust. Full of chocolate goodness, no one will believe how simple this pie is to prepare.
Provided by Lisa Lynn
Categories Chocolate
Time 20m
Number Of Ingredients 14
Steps:
- 1. Crush cookies (about 1/2 package for an 8-inch crust). Do more if you think it is not enough. Melt 1/2 stick of butter to hold the crust together. Add more butter if needed. For a pie shape you can use a pie tin, I use a spring form pan. Also is lovely with no crust and using champagne glasses or whatever fun shaped large or individual serving bowls/glasses you have.
- 2. Melt cream, chocolate, and vanilla slowly in a double boiler. You can use a heat-proof bowl over a regular pot on the stove as well. Cool to room temperature.
- 3. Beat two cups heavy cream, sugar, and vanilla, to stiff peaks.
- 4. Fold whipped cream into the chocolate mixture.
- 5. Pour into the prepared crust (can also make this in individual serving bowls). Chill 6 hours until set. I make this a day ahead.
- 6. Top with additional whipped cream. I like to do a full layer of the whipped cream on the entire top of the pie and then garnish it with shaved chocolate. You can top with whipped cream on each individual piece and Oreo's as well.
HEAVENLY PINEAPPLE REFRIGERATOR PIE
This pie is super easy to make and so good. It is light and fluffy, the perfect addition to a summer BBQ.
Provided by Lacy S.
Categories Pie
Time 4h10m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Combine cream cheese, Eagle Brand milk, and lemon juice and beat until smooth.
- Stir in pineapple and pecans and fold in cool whip.
- Divide mixture evenly between both pie crusts.
- Chill in refrigerator for 4 hours before serving.
HEAVENLY CHOCOLATE PIE
I lightened this up with fat-free, sugar-free and reduced-fat products. What a lovely way to satisfy chocolate cravings! -Donna Roberts, Manhattan, Kansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk yogurt until soft and smooth. Gradually whisk in milk until blended. Add pudding mixes; whisk 2 minutes longer. Let stand for 2 minutes or until soft-set., Fold in 1 cup whipped topping. Transfer to crust. Top with remaining whipped topping and chocolate curls if desired. Refrigerate for at least 4 hours.
Nutrition Facts : Calories 235 calories, Fat 6g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 433mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
HEAVENLY PIE
Sweeten up your next luncheon or game night with this light and fruity dream of a pie. I think it would be absolutely fantastic with peaches too, so get creative with your fruit choices and let us know what you think!
Provided by Gail Herbest
Categories Pies
Time 10m
Number Of Ingredients 6
Steps:
- 1. Beat together condensed milk,whipped topping and lemon juice. fold in the drained crushed pineapple.
- 2. Pour into 2 med sized prepared graham cracker crust, (or one large) sprinkle chopped walnuts over the top, refrigerated about 4 hours
HEAVENLY PIE ( LEMON MERINGUE REVERSED)
This my Grandma used to make for my DAD! Found the recipe once she passed away. It's yummmyyyyyyyyyyyyyyy!!!!!!
Provided by Rita1652
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Sift together 1 cup sugar and 1/4 teaspoon cream of tartar.
- In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy gradually add the cream of tartar and sugar mixture. When the meringue begins to form soft peaks, increase to a moderate beating speed.
- Beat another 5 minutes, until the meringue is thick, but still glossy, and forms peaks when the beaters are lifted.
- Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.
- Bake for 1 hour at 225 degrees.
- Stir in 1/2 cup sugar to egg yolks with lemon juice and zest, cook in double boiler (or Micro) until very thick about 8-10 minutes.
- Cool.
- Combine 1/2 whipped cream with Lemon egg mixture and fill meringue shell, chill 24 hours.
- Cover with remaining whipped cream.
- Serve AWAY!
HEAVENLY PIE
This is heavenly and a great "do ahead" recipe. It is a bit fussy to do but worth the effort You will get raves on this one
Provided by Bergy
Categories Pie
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Whip the egg whites until frothy and then add the cream of tartar, continue beating until the egg whites are very stiff and form peaks.
- Gradually beat in the sugar and continue beating until the whites are stiff and glossy Spread into a 9" pie plate and bake in a 250F oven for 1 hour.
- Filling: Beat the egg yokes until thick.
- Gradually beat in the sugar, add lemon juice& rind with the bit of salt.
- Cook in a double boiler until thick, stirring constantly.
- Whip the cream (have the cream very cold and cool your bowl in the fridge too,) Add a little sugar to the cream, beat until stiff When the crust is completely cooled spread half the whipped cream in the shell, then half the lemon filling, top with remaining whipped cream Put in the fridge for 3-4 hours or overnight.
- Loosely cover the pie in the fridge.
HEAVENLY CHOCOLATE PIE - REGULAR OR SUGAR FREE
This pie is delicious and can be made with any sugar free pudding mix. I have made with cream cheese pudding, vanilla pudding & pistachio pudding. This can also be made with regular pudding mix. It's easy and quick to make. I have frozen this pie in the freezer up to 2 weeks or longer. Put in refrigerator immediately
Provided by Mary R Morris
Categories Pies
Time 10m
Number Of Ingredients 5
Steps:
- 1. Chill mixing beater and bowl before you use it. And assemble the ingredients.
- 2. Put in whipping cream, chocolate sugar free pudding. Mix on 2 for 1 minute then raise to 3. Be sure it does not over beat.
- 3. Spoon into Graham Cracker crust and use the back of the spoon to smooth the pudding out.
- 4. Add sugar free Cool Whip and sprinkle on top (which is optional) with coco.
HEAVENLY LEMON PIE
I was introduced to this recipe a very long time ago and remember the refreshing taste. It's almost like an upside down lemon meringue pie as the meringue is the crust.
Provided by Marcia Graczyk
Categories Pies
Number Of Ingredients 10
Steps:
- 1. MERINGUE CRUST:
- 2. Beat egg whites until foamy.
- 3. Add cream of tartar and continue beating.
- 4. Add sugar slowly and continue beating until still peaks.
- 5. Spread into a well-greased 9" pie pan.
- 6. Bake 20 minutes at 275°.
- 7. Increase the temperature to 300° for 40 minutes (total 60 minutes) until light golden color.
- 8. Cook on rack.
- 9. FILLING:
- 10. Beat yolks and sugar until thick and lemon color.
- 11. Add juice and rind slowly.
- 12. Cook in the top of a double boiler until thick - stir continuously (only about 5 minutes).
- 13. Cool. Then fold in the whipped heavy cream.
- 14. Put filling inside the meringue shell and refrigerate 24 hours.
HEAVENLY HONEY-WALNUT PUMPKIN PIE
Most delicious light, custard, pumpkin pie i ever tasted. Found this recipe on the net, can't remember where. Eggs should be room temperature and the whites should not be over done.
Provided by 1ginger
Categories Pie
Time 55m
Yield 6-12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 450°F.
- Separate the weggs into two mixing bowls with the yolks in a larger one.
- Beat the egg yolks until they are thick and turn a pale yellow color.
- At a low speed beat in the sugar, salt, and spices and extract; then add the pumpkin, cream, margarine and cornstarch. Scrape the bottom and sides of the bowl and beat until all ingredients are thoroughly combined.
- Whisk the egg whites until the peaks are stiff but not dry.
- Stir 1/4 of the egg whites into the pumpkin custard to lighten it.
- Gently fold in the remaining egg whites in two installments.
- Pour into the pie shell and bake 450F for 15 minutes. Reduce heat to 350 for 30 minutes and check if done. Thereafter check every 5 minutes.
- Pie is done when the custard wobbles only slightly when the pan is gently shakened or a toothpick inserted 2 inches from the center comes out mostly clean.
- Cool completely on a wire rack before cutting.
- Top each slice with honey, walnuts, and cream before serving.
Nutrition Facts : Calories 479.8, Fat 25.9, SaturatedFat 8, Cholesterol 159.1, Sodium 699.4, Carbohydrate 56.4, Fiber 1.7, Sugar 36.7, Protein 7.1
HEAVENLY CHOCOLATE MOUSSE PIE
Make and share this Heavenly Chocolate Mousse Pie recipe from Food.com.
Provided by Chef mariajane
Categories < 15 Mins
Time 15m
Yield 1 9-inch pie
Number Of Ingredients 5
Steps:
- In medium mixing bowl, beat melted chocolate with Eagle Brand and vanilla until well blended.
- Chill 15 minutes or until cooled; stir until smooth. Fold in whipped cream.
- Pour into crust. Chill thoroughly. Garnish with a dollop of whipped cream and a few curls of chocolate. Refrigerate leftovers.
HEAVENLY CHOCOLATE MOUSSE PIE
Make and share this Heavenly Chocolate Mousse Pie recipe from Food.com.
Provided by 4-H Mom
Categories Pie
Time 1h15m
Yield 1 9 inch pie
Number Of Ingredients 5
Steps:
- In a medium mixing bowl, beat melted chocolate with condensed milk and vanilla until well blended. Chill 15 minutes or until cooled, stir until smooth. Fold in whipped cream.
- pour into crust. Chill thoroughly.
Nutrition Facts : Calories 3548.9, Fat 235.2, SaturatedFat 124.8, Cholesterol 462.7, Sodium 1774.3, Carbohydrate 350.5, Fiber 21.4, Sugar 255.9, Protein 59.6
HEAVENLY CHOCOLATE PIE
I wanted to make a chocolate pie that had a smooth texture and this is it!
Provided by David Henson
Categories Chocolate
Number Of Ingredients 13
Steps:
- 1. In a sauce pan mix condenced milk, water ,cocoa and cornstarch and egg yolks, cook on med to high heat stirring constantly till it thickens as a pudding consistency, turn off heat add butter and vanilla. Pour into pre-baked pie shell, spread meringue bake in a 325 degree oven till meringue is golden brown on peaks. Store left overs in fridge.
- 2. Meringue directions: Mix room temp egg whites with an electric mixer on high in a glass or metal bowl (don't use plastic! it traps oil and your meringue wil not turn out right ) till stiff peaks add sugar and beat till well blended.
- 3. When pie cools shave the chocolate bar and sprinkle on top of the meringue.
HEAVENLY CHOCOLATE PUDDING PIE
Super Easy! OhYa, and Delicous :o) The Presentation Looks amazing.. Your Guest will think You bought it from the store.. Enjoy!
Provided by Forever Foodie
Categories Pie
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl melt peanut butter in the microwave (about 10-20 seconds).
- Spoon melted peanut into pie crust, drizzling all over. Sprinkle 1/4 C hazelnuts (if using).
- Make chocolate pudding following manufacturer's directions. Pour into pie crust. Place in the fridge to set (about 30 mins-1 hr).
- Spoon a generous amount of Cool Whip over the pie, and smooth. Drizzle Hershey syrup parallel to one another (1/2 inch apart). Using a butter knife, slide it opposite direction of the syrup lines. Top it with remaining nuts (If using) chocolate chips and peanut butter chips.
- Let sit in fridge overnight or up to 8 hours.
Nutrition Facts : Calories 670.9, Fat 37.8, SaturatedFat 9.8, Sodium 820.5, Carbohydrate 75.5, Fiber 4.7, Sugar 46.7, Protein 13.4
HEAVENLY CHOCOLATE-BERRY PIE
Topped with berries and drizzled with melted chocolate, this easy chocolate pie certainly is heavenly. (Creamy and cream-cheesy, too!)
Provided by My Food and Family
Categories Recipes
Time 3h40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Mix crumbs, granulated sugar and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool.
- Place 3 oz. chocolate in microwaveable bowl. Microwave on HIGH 1-1/2 min.; stir until chocolate is completely melted. Set aside. Beat cream cheese, brown sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping. Spoon into crust. Refrigerate several hours or overnight.
- Top pie with strawberries just before serving. Place remaining chocolate in microwaveable bowl. Microwave on HIGH 1 min.; stir until chocolate is completely melted. Drizzle over pie. Store leftover pie in refrigerator.
Nutrition Facts : Calories 390, Fat 26 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 24 g, Protein 4 g
HEAVENLY PUMPKIN PIE SPICE
This mix comes closest to my favourite store-bought pumpkin pie spice. Because I like to use it so often, I buy the individual spices in the bulk food section, then mix up a jar of it. Its less expensive than purchasing the little tins of name-brand spice mix, and you can stir up as little as or as much as you like at one time.
Provided by Esmerelda
Categories High Fiber
Time 2m
Yield 2/3 cup approx.
Number Of Ingredients 5
Steps:
- Simply stir these spices together well and store in a small airtight jar or old spice container that will hold about 6 oz.
- Sprinkle some onto your coffee grounds before you start the coffeemaker every morning -- it lends a wonderful aroma.
- You can also mix this with some white sugar, as you would cinnamon-sugar, to sprinkle on your buttered toast etc.
- Use it in any sweet baking -- its heavenly!
HEAVENLY CARAMEL PIE
This was originally a Pillsbury Recipe, using my own graham cracker crust. I made this along with my 2 daughters as a family cooking project and so far it has been the best tasting pie we have made.
Provided by kip doran
Categories Pies
Time 3h5m
Number Of Ingredients 10
Steps:
- 1. Graham Cracker Crust:
- 2. Crush Graham Crackers into 1 1/2 cups of crumbs
- 3. preheat oven 375
- 4. In a small saucepan or microwave melt butter
- 5. In medium sized bowl or food processor, combine graham crackers, sugar, and melted butter; blend until the texture of coarse meal
- 6. Press into a 9-10 inch pie pan. Try to make the crust about 1/8th inch evenly all around.
- 7. Bake approx 8 to 10 minutes. Remove from oven and let cool before filling.
- 8. ....................
- 9. Heavenly Caramel Pie:
- 10. In small bowl, mix 1/4 cup of the caramel topping and the chopped pecans. Spread mixture over bottom of cooled pie crust
- 11. In large bowl, beat cream cheese and 1 cup of the caramel topping with electric mixer on medium speed until well blended. Fold in whipped topping just until blended (do not overmix). Spoon cream cheese mixture into pie crust. Refrigerate at least 2 hours until set
- 12. Arrange pecan halves on top of pie; drizzle remaining 1/4 cup caramel topping over pie. Cover and refrigerate any remaining pie
HEAVENLY SWEET POTATO PIE
So good, it doesn't need a crust! Add one if you desire. Made this for Thanksgiving and everyone loved it! It smelled so good thanks to the maple syrup and nutmeg. Add cinnamon if you wish, which I am sure will make it even nummier! Cook time only accounts for baking. You can "bake" the potatoes by nuking them for 10 mins.
Provided by nomnom
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Boil sweet potatoes until soft.
- Mash potatoes in a large-mixing bowl.
- Combine mashed sweet potatoes with eggs, syrup, vanilla, milk and nutmeg.
- Mix well.
- Spray 9-inch pie pan with non-fat cooking spray.
- Pour mixture into the prepared pan and bake at 350 degrees for 1 hour or until knife comes out clean.
HEAVENLY LEMON PIE
This a wonderful lemon curd filling in a baked meringue shell. Don't try to make this on a rainy day.
Provided by VolnTears34
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine egg whites, cream of tartar and vanilla.
- beat until stiff peaks form, slowly add 1 cup of sugar, beating until meringue stands in stiff, glossy peaks.
- Spread over bottom and sides of a well greased 10 inch pie plate and bake at 275 for 1 hour.
- Beat egg yolks slightly in the top of a double boiler.
- Stir in 1/2 cup sugar, lemon juice, lemon rind and salt.
- Cook for 10 minutes or until thick.
- When mixture is cool, whip the cream and fold custard into it.
- Put in the baked pie shell.
- Chill 12 hours.
Nutrition Facts : Calories 386.4, Fat 24.1, SaturatedFat 14.4, Cholesterol 175.9, Sodium 90.2, Carbohydrate 40.2, Fiber 0.1, Sugar 37.9, Protein 4.3
HEAVENLY PEANUT BUTTER PIE
This is so delicious and there is no cooking involved! A sure kid pleaser but please watch out for allergies to nuts!
Provided by Ranikabani
Categories Pie
Time 30m
Yield 1 9inch pie
Number Of Ingredients 10
Steps:
- To make the crust: If the pecans aren't roasted when you buy them, roast them a bit before you start.
- Make sure they are a golden brown.
- Grind them finely.
- Mix them with the rest of the crust ingredients and press into a 9 inch pie plate.
- Put it in the fridge for about 10 minutes to set.
- To make the filling: Blend the icing sugar and cream cheese.
- Add the vanilla and the peanut butter and mix till no streaks are left (well blended).
- Whip the cream and fold into the peanut butter mixture.
- Pour the filling into the pie crust and chill till firm.
Nutrition Facts : Calories 7332.3, Fat 563.4, SaturatedFat 201.3, Cholesterol 775.1, Sodium 3677.7, Carbohydrate 494.7, Fiber 43.7, Sugar 360.1, Protein 146.7
HEAVENLY FUDGE PIE
It has the words Heavenly, fudge and Pie in the title. What's not to love. Enjoy
Provided by donna morales
Categories Chocolate
Number Of Ingredients 9
Steps:
- 1. In the top of a double boiler over simmering water melt the semisweet and unsweetened chocolate pieces along with the butter, stirring often. Remove the pan from the water. In a large mixing bowl beat the eggs, sugar and corn syrup, blending well Carefully beat in the warm chocolate. Add the vanilla, blending well. Gently stir in the pecan pieces. Pour the filling into the prepared crust. Bake at 400 degrees for 5 minutes. Reduce the temperature to 350 and bake for 30 minutes. The pie will puff up in the center. Remove the pan from the oven and cool for 1 hour before serving. Top with whipped cream.
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