Best Vanilla Cream And Chocolate Wafer Pie Recipes
NO BAKE CHOCOLATE CREAM PIE
This No Bake Chocolate Cream Pieis one of the most, if not the, easiest dessert recipe to make! It combines a buttery, chocolate wafer crust and a creamy chocolate pie filling that takes less than twenty minutes total to whip up! Garnish the top with Cool Whip, chocolate curls, chocolate syrup, or extra chocolate wafer crumbs you might have leftover!
Provided by Jennifer
Categories Dessert
Time 4h20m
Number Of Ingredients 9
Steps:
- chocolate wafer crust
- Using a food processor, pulverize the chocolate wafer cookies into fine crumbs.
- Add the granulated sugar and melted butter then pulse until the chocolate wafer crust forms.
- Press the crust into the bottom and sides of a 9 inch pie plate, then place in to the freezer to chill (for a minimum of 30 minutes) while you make the chocolate cream pie.
- chocolate cream pie
- Using your hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, granulated sugar, and vanilla extract on medium-high speed until well blended.
- Switching the mixer speed to low, add in the unsweetened cocoa powder alternatively with the milk until mixture is completely smooth.
- Fold in the Cool Whip until well combined.
- Spoon the pie mixture into the pie shell. Chill for a minimum of 4 hours or until firm (or freeze).
- Garnish with toppings of your choice like more Cool Whip, chocolate curls, chocolate syrup, or extra chocolate wafer crumbs.
MILK-CHOCOLATE PUDDING PIE
Chocolate and vanilla share the spotlight in this decadent diner-style pie: a milk-chocolate filling is surrounded by a vanilla-wafer crust and topped with vanilla-bean whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- Crust: Preheat oven to 375 degrees. In a food processor, pulse wafers until finely ground (you should have 1 1/2 cups). Add butter, granulated sugar, and salt; pulse to combine. Firmly press mixture into bottom and up sides of a 9-inch pie dish. Freeze 15 minutes. Bake until dry, about 12 minutes. Let cool completely.
- Filling: In a medium saucepan, whisk together granulated sugar, cornstarch, cinnamon, and salt. Whisk in egg yolks, then milk. Bring to a boil over medium-high heat, whisking constantly, then cook 2 minutes more. Remove from heat and whisk in both chocolates until melted, then butter. Pour filling into crust; let stand 30 minutes. Refrigerate 1 hour. Press plastic wrap directly onto surface; refrigerate until set, at least 2 hours more and up to 2 days.
- Topping: Whisk cream with confectioners' sugar and vanilla to medium peaks. Dollop on top of pie. Serve immediately. (For cleanest cuts, wipe knife between slices.)
VANILLA WAFER PIE CRUST
From Mom's recipe box. Fill with your favorite cooked or no-cook pie filling (this crust won't stand up to being rebaked once filled, like a graham cracker crust).
Provided by DrGaellon
Categories Dessert
Time 10m
Yield 1 9" pie crust, 8 serving(s)
Number Of Ingredients 3
Steps:
- Blend crumbs, butter and sugar thoroughly. Pour into 9" pie plate; press down firmly into bottom and sides with the bottom of a glass. Bake in preheated 375°F oven for 5 minutes. Cool completely before filling with softened ice cream, stiff custard or pudding, or other fully-cooked or no-cook-needed pie filling.
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