CHOCOLATE CREAM PIE WITH A NO-BAKE GRAHAM CRUST
A chocolate cream pie with an easy no-bake crust. The filling calls for Eagle Brand condensed milk, so it's super easy.
Provided by Cookie Madness
Categories Dessert
Time 4h20m
Number Of Ingredients 12
Steps:
- To make the crust, grind the graham crackers in a food processor or just crush them with a rolling pin. You should get about 1 2/3 cups crumbs. Pour into a mixing bowl and stir in the sugar. Add the softened butter and mix until mixture comes together when pinched. Press into a 9 inch deep dish glass pie dish. Keep chilled until ready to use.
- To make the filling, combine the cocoa powder and cornstarch in a large (3 quart) saucepan that is not yet set over heat. Add the water and whisk until smooth. Whisk in the Eagle Brand and egg yolks until smooth. Put the saucepan on the stove and turn heat to medium. Cook, whisking constantly, until mixture thickens (it should take about 5 minutes). When thick and bubbling, continue whisking for another 30 or 40 seconds, then remove from the heat and whisk in the butter. When butter is melted, whisk in vanilla.
- Set a piece of wax paper over the surface and let cool for about 5 to 8 minutes (you don't want the super hot filling to melt the butter in the crust) before pouring into the pie shell crust. Chill the pie for several hours. Pipe sweetened whipped cream around the edges or if you prefer, spread it all over the top.
CHOCOLATE CHIFFON PIE
Steps:
- Preheat the oven to 325 degrees F.
- For the crust: In a small bowl, combine the gingersnap crumbs, butter and granulated sugar. Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 6 minutes. Let cool on a wire rack.
- For the filling: In a small bowl, combine the gelatin and 1/2 cup cool water and let sit for 5 minutes until the gelatin softens and blooms.
- In a medium saucepan over medium-high heat, bring the milk, cocoa powder, 1/4 cup granulated sugar and the salt to a simmer, stirring constantly. Remove from the heat and add the gelatin mixture, stirring until the gelatin is completely dissolved.
- Put the egg yolks in a medium bowl and beat lightly. Gradually, in a slow stream, add 1/4 cup of the chocolate mixture to the egg yolks while whisking constantly. Pour the chocolate-yolk mixture into the pan with the remaining chocolate mixture. Cook over medium heat, stirring constantly, until slightly thickened, about 8 minutes. Let cool until barely warm, about 20 minutes.
- In a large bowl using an electric mixer, whip the egg whites to soft peaks. Add the remaining 2 tablespoons granulated sugar and the vanilla and whip to stiff peaks. Gently fold the cooled chocolate mixture into the meringue in three additions.
- Spoon the chocolate mixture into the cooled pie crust. Cover and refrigerate for 2 hours.
- For the topping: Whip the cream with the confectioners' sugar in a bowl. Place dollops of whipped cream on the pie and grate the chocolate on top, if desired.
- Cook's Note: Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
- A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
EAGLE BRAND® LEMON CREAM PIE
You'll taste a burst of lemon flavor in every bite of this rich and smooth pie.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 4h45m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 325 degrees F. Beat egg yolks in medium bowl with mixer. Add sweetened condensed milk and lemon juice until well mixed. Pour into crust.
- Bake 30 to 35 minutes or until set. Remove from oven. Cool 1 hour. Chill at least 3 hours.
- Spread whipped topping or whipped cream over pie before serving. Garnish with lemon peel, if desired.
Nutrition Facts : Calories 409.8 calories, Carbohydrate 36.5 g, Cholesterol 94.3 mg, Fat 15.5 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 6.7 g, Sodium 244.7 mg, Sugar 28.3 g
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