EASIEST-EVER CHOCOLATE PIE
When you need a dessert to share that doesn't require much effort, this chocolate pie fits the bill. It requires no cooking, is a breeze to throw together, and just needs a few hours to chill and set up. You could also easily make it a day or two ahead because the longer it chills, the better. The filling-made with chocolate yogurt, cocoa powder, and light whipped topping-is soft and airy, like a chiffon pie. You'll want to keep the pie well chilled until ready to serve so that the filling doesn't become too soft.
Categories Dessert
Time 3h5m
Yield 8 servings
Number Of Ingredients 4
Steps:
- In a large bowl, combine 2½ cups whipped topping, cocoa powder, and yogurt, stirring until well combined. Spoon the mixture into the pie crust. Cover and chill until set, about 3 hours.
- Cut the pie into 8 wedges. Top each serving with 1 tbsp of whipped topping.
- Serving size: 1 wedge
Nutrition Facts : Calories 29 kcal
GRAHAM CRACKER CREAM PIE
I found this recipe in an old cookbook my mother had. I believe it was printed in the Detroit Free Press some time in the 70's. There is no prep time listed on this so I am taking a guess at it.
Provided by crazykitten
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In medium bowl, combine cracker crumbs, 1/4 cup of sugar, butter or margarine, teaspoon of the salt, cinnamon and gelatin, if desired.
- Mix well and press into bottom and up the sides of a 9-inch pie plate.
- Bake at 400°F 8 to 10 minutes; remove and cool on wire rack.
- In top of double boiler, scald milk.
- In small bowl, combine 1/4 cup of the remaining sugar, remaining 1/4 teaspoon salt and cornstarch; mix well and slowly add to hot milk, beating with wire whisk.
- Cook mixture over hot water, stirring constantly until thickened.
- Cover pan and cook another 10 minutes without stirring.
- Blend a little of the hot mixture into beaten egg yolks; return egg yolk mixture gradually to mixture in double boiler.
- Cook two minutes, stirring constantly.
- Cool; add vanilla and put into cooled crust.
- In medium bowl or electric mixer, add dash salt to egg whites and beat at high speed until soft peaks form.
- Gradually add remaining six tablespoons sugar and beat until meringue forms stiff peaks.
- Spread on top of filling sealing to the edges of the crust.
- Bake at 325°F about 30 minutes, or until meringue is lightly browned.
- Chill before serving.
Nutrition Facts : Calories 359.3, Fat 14.6, SaturatedFat 7.7, Cholesterol 126.1, Sodium 459.1, Carbohydrate 50.5, Fiber 0.7, Sugar 35.3, Protein 7.4
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