Chocolate Cream Pie Squares Recipes

CHOCOLATE CREAM PIE SQUARES

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 350°F. Grease a 10x16-inch rimmed sheet pan with 1 tablespoon room-temperature butter and set aside.
• Place the Oreos in the bowl of a food processor and pulverize until fine. Add the melted butter and continue to process until the crumbs hold together when squeezed, about five (1-second) pulses. Turn the cookie crumbs out onto the prepared sheet pan and, with the bottom of a measuring cup, press them to the edges of the prepared pan in an even layer. (Don't worry about working the crumbs up the sides of the pan.) Bake the crust until it is set, about 8 minutes. Set aside to cool.
• Add the chocolate and 1 1/4 cups cream to a microwave-safe bowl and microwave in 20-second increments, stirring between each, until the chocolate is completely melted, about 1 1/2 minutes. Whisk until glossy and smooth. Whisk in the remaining tablespoon of room-temperature butter and pour the chocolate mixture over the baked crust, spreading it evenly with an offset spatula. Cover the pan with plastic wrap and refrigerate until the filling is completely set, about 2 hours.
• Combine the remaining 1 1/4 cups cream, confectioners' sugar, and vanilla in a medium-size bowl. Beat with a handheld mixer or a whisk (or using a stand mixer fitted with a whisk) at medium-high speed until the mixture forms stiff peaks. Spread the cream over the chocolate filling. Slice into 20 bars and serve. The bars will keep in an airtight container (or in the sheet pan covered with plastic wrap) in the refrigerator for up to 3 days.

CHOCOLATE CREAM PIE II

Steps:

• In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
• Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.

HOT CHOCOLATE PIE BARS RECIPE BY TASTY

Steps:

• Line an 8-by-8-inch (20 x 20 cm) baking dish with parchment paper, allowing extra parchment to hang over the edges.
• Crust: Crack graham crackers in half and place in food processor. Process until broken down into crumbs. Transfer to a bowl and stir in sugar and salt. Stir in melted butter. Press mixture into the baking dish in an even layer. Place in freezer while you make the filling.
• Filling: Place ⅔ cup (160 ml) heavy cream, instant espresso powder, and McCormick Vanilla Extract in a small pot over low heat. Heat until hot, but not yet simmering. Pour hot liquid over chopped chocolate and stir until melted and smooth. Stir in salt. Let mixture cool completely.
• Place the rest of the heavy cream in a large bowl. Beat with a hand mixer until you have stiff peaks. Fold in cooled chocolate mixture.
• Pour filling over crust. Refrigerate for at least 4 hours.
• Slice into squares. Place a marshmallow on top of each bar. Brown marshmallows with a kitchen torch or place under the broiler for 10 seconds to brown. Serve!
• Enjoy!

BEST CHOCOLATE CREAM PIE

Steps:

• Set oven to 350 degrees F (middle rack).
• To make crust: mix together all ingredients.
• Press into bottom and up sides of a 9-inch pie plate (1-quart capacity).
• Bake for 12 minutes: cool completely.
• For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks.
• Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick).
• Remove from heat and add in butter and vanilla.
• Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours).
• Spoon the filling into the crust and cover lighty with plastic wrap.
• Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!).
• Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.

CHOCOLATE CREAM PIE I

Steps:

• Combine 1/2 cup sugar, flour, milk, and chopped chocolate in a 2-quart saucepan. Cook over medium-high heat, stirring constantly, until mixture begins to bubble. Reduce heat; simmer and continue stirring for 2 minutes more.
• Remove pan from heat. Whisk remaining 1/4 cup sugar into egg yolks.
• Pour the hot milk mixture into the egg yolks in a slow stream, whisking constantly. Return filling mixture to the saucepan and cook over medium heat for an additional 90 seconds, stirring constantly. Remove from heat, and stir in butter and vanilla.
• Pour filling into pie shell, and chill until set, about 4 hours. Top with whipped cream and a little grated chocolate before serving.