Chocolate Cream Pie Recipes

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CHOCOLATE CREAM PIE



Chocolate Cream Pie image

Recipe video above. This is a magnificent yet surprisingly straight forward pie that can be made days in advance of serving. A biscuit base, filled with a soft chocolate custard-type filling and topped with clouds of cream, this is a pie that will steal the show! REQUIRES 12 HRS REFRIGERATION.

Provided by Nagi

Categories     Dessert

Time 55m

Number Of Ingredients 16

25 Oreo biscuits, whole with filling in tact (244g / 8.5 oz) (Note 1)
5 tbsp/ 60g butter, melted
1/4 cup / 40g cornflour / cornstarch
2/3 cup / 145g white sugar
Pinch of salt
2 cups / 500 ml milk (whole or reduced fat, not zero fat)
1 cup / 250 ml cream (pouring or thickened/heavy), or sub with milk (Note 2)
4 egg yolks
2 tbsp / 30g unsalted butter, melted
1 tsp vanilla extract
150g/ 5 oz dark 70% cocoa or bittersweet chocolate, broken into pieces or chopped
75g/ 3 oz milk chocolate (if not buttons, chop or break into pieces)
1 1/2 cups / 375ml thickened / heavy cream (for whipping)
2 tbsp sugar
1/2 tsp vanilla extract
Chocolate (for shaving)

Steps:

  • Preheat oven to 180C/350F.
  • Cut a round piece of baking / parchment paper, the size of the pie dish (to cover filling).

Nutrition Facts : ServingSize 173 g, Calories 530 kcal

CHOCOLATE CREAM PIE II



Chocolate Cream Pie II image

This is an old family recipe my grandmother used to make me when I was a little boy.

Provided by Cecil

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 10

1 (9 inch) pie crust, baked
3 egg yolks, beaten
1 ½ cups white sugar
3 tablespoons cornstarch
½ cup unsweetened cocoa powder
½ teaspoon salt
3 cups milk
1 tablespoon butter
1 ½ teaspoons vanilla extract
1 cup frozen whipped topping, thawed

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.

Nutrition Facts : Calories 360.2 calories, Carbohydrate 57.7 g, Cholesterol 88 mg, Fat 13.2 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 301.8 mg, Sugar 44.8 g

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 8

8 ounces softened cream cheese
1/2 cup plus 2 tablespoons granulated sugar
1/3 cup cocoa powder
1/3 cup milk
1 teaspoon vanilla extract
1 store-bought or homemade chocolate cookie crust
1 cup heavy cream
Shaved chocolate, for serving

Steps:

  • Beat the cream cheese, 1/2 cup of the sugar, the cocoa powder, milk and vanilla extract in a medium bowl with an electric mixer until fluffy.
  • Spread in the chocolate cookie crust.
  • Beat the heavy cream with the remaining 2 tablespoons of the sugar in a second medium bowl with an electric mixer until soft peaks form, then spread over the cream cheese layer. Top with shaved chocolate.

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

Our teenage son, John, has done lots of 4-H baking. His favorite is this old-fashioned chocolate cream pie recipe with a flaky crust. -Mary Anderson, De Valls Bluff, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 11

1-1/2 cups sugar
1/3 cup all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon salt
1-1/2 cups water
1 can (12 ounces) evaporated milk
5 large egg yolks, lightly beaten
1/2 cup butter
1 teaspoon vanilla extract
Dough for single-crust pie
Whipped topping and baking cocoa, optional

Steps:

  • On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large saucepan, combine the first 6 ingredients. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Whisk 1 cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. , Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into crust. Cool for 1 hour. Chill until set. If desired, top with whipped cream and sprinkle with cocoa to serve.

Nutrition Facts : Calories 488 calories, Fat 25g fat (13g saturated fat), Cholesterol 184mg cholesterol, Sodium 413mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 7g protein.

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

Provided by Duff Goldman

Categories     dessert

Time 11h55m

Yield 8 servings (one 9-inch pie)

Number Of Ingredients 17

One 9-inch pie dough round, chilled 1 hour
All-purpose flour, for dusting
1/2 cup chopped bittersweet chocolate
2 1/2 cups milk
3 ounces unsweetened baking chocolate, chopped
1 cup sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
4 extra-large egg yolks, lightly beaten
2 tablespoons butter
2 teaspoons vanilla extract
1/2 cup mascarpone
1/4 cup plus 1 tablespoon sugar
1 vanilla bean, split and seeds scraped out
1 1/2 cups heavy cream
White, milk and bittersweet chocolate curls and shavings, for decorating

Steps:

  • For the crust: Preheat the oven to 375 degrees F.
  • Roll the pie dough out on a lightly floured board to about 1/4-inch thick, then fit into a 9-inch pie dish and crimp the edges.
  • Place a piece of parchment paper into the pie crust and fill with dried beans or pie weights. Bake until the crust is starting to set and the edges are browning, 20 minutes. Remove the parchment and beans, and continue to bake until completely golden and crisp looking, another 5 minutes. If the edges start browning before the center cooks, cover them with some foil. Let cool completely.
  • Melt the bittersweet chocolate over a double boiler. Using a pastry brush, paint the inside of the pie shell with the melted chocolate in a thin even layer. Set aside to harden.
  • For the chocolate filling: Meanwhile, in the top of a double boiler heat 2 cups of the milk until almost, but not quite, boiling. Add the chocolate and stir until it's completely melted. Set aside off the heat.
  • In a big bowl, whisk together the sugar, cornstarch, flour and salt. Whisk in the remaining 1/2 cup milk.
  • Stir the flour mixture into the hot chocolate mixture. Return the double boiler to the heat, whisk in the egg yolks, and cook, whisking constantly, until the mixture is very thick, about 20 minutes. Remove from the heat, then transfer to another bowl. Cover with plastic wrap directly touching the surface, and refrigerate until cold.
  • At least 3 hours before you are ready to serve, add the chocolate filling to the pie shell, and refrigerate.
  • For the whipped cream: Right before serving, cream together the mascarpone with the sugar and vanilla bean seeds in a stand mixer fitted with the whisk attachment. Add the heavy cream and continue to beat until it holds medium-stiff peaks.
  • Add the whipped cream to a pastry bag fitted with a large star tip. Pipe the cream generously on top of the pie. Sprinkle with chocolate curls and shavings, and serve.

CHOCOLATE CREAM PIE I



Chocolate Cream Pie I image

Creamy chocolate-filled pastry. Top with whipped cream and grated chocolate if you like.

Provided by Debbie Cavitt

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 4h45m

Yield 8

Number Of Ingredients 8

¾ cup white sugar, divided
⅓ cup all-purpose flour
2 cups milk
2 (1 ounce) squares unsweetened chocolate
3 egg yolks, lightly beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked

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.

Nutrition Facts : Calories 322.4 calories, Carbohydrate 38.6 g, Cholesterol 89.3 mg, Fat 17.2 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 7.4 g, Sodium 172.2 mg, Sugar 21.8 g

EASY CHOCOLATE CREAM PIE



Easy Chocolate Cream Pie image

Silky and smooth, this easy chocolate cream pie is a perfect dessert for anniversaries, parties, or special get-togethers.

Provided by Elyshia1

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 3h20m

Yield 8

Number Of Ingredients 8

¾ cup unsalted butter, melted and cooled
1 cup white sugar
2 tablespoons white sugar
3 (1 ounce) squares unsweetened chocolate, melted and cooled
3 large eggs
1 (8 ounce) tub frozen whipped topping (such as Cool Whip®), thawed
1 (9 inch) prepared chocolate cookie pie crust (such as Oreo®)
2 tablespoons shaved dark chocolate, or to taste

Steps:

  • Combine butter, sugar, and unsweetened chocolate in a large bowl; beat with an electric mixer on high speed until smooth and creamy. Beat in eggs, one at a time, beating for 5 minutes after each addition. Fold in whipped topping. Transfer to pie crust and top with chocolate shavings.
  • Refrigerate until firm, about 3 hours.

Nutrition Facts : Calories 576.4 calories, Carbohydrate 54.7 g, Cholesterol 116 mg, Fat 39 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 21.5 g, Sodium 218.6 mg, Sugar 39.2 g

BEST CHOCOLATE CREAM PIE



Best Chocolate Cream Pie image

This filling just on it's own is good enough to serve for a pudding or mousse, this is a beautiful pie that makes a wonderful after dinner dessert to serve to your guests. It can also be made using a graham cracker crust, if you are a serious chocolate lover, then you will love this pie. Plan ahead this pie needs to chill for 6 hours or more before serving. Please do not cut into it before the 6 hours, as it will not be set enough. Make certain to finely chop the chocolate well so it will incorporate into the hot cream, you can do this, and bake the crust well in advance.

Provided by Kittencalrecipezazz

Categories     Pie

Time 7h

Yield 1 (9-inch) pie

Number Of Ingredients 15

1 1/3 cups chocolate wafer crumbs (can use store-bought ready-made chocolate crust or use a graham cracker crust)
1/3 cup butter, melted
1/3 cup sugar (can use less)
2/3 cup sugar
2 tablespoons sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups half-and-half cream
8 (1 ounce) semi-sweet chocolate baking squares (grated or chopped very small)
2 tablespoons butter, softened
1 1/2 teaspoons vanilla
2 cups whipping cream (measure 2 cups before whipping)
1/4 cup sugar (or to taste)
grated semisweet chocolate

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



Chocolate Cream Pie image

Who would have thought that this creamy and rich milk chocolate pie would be so easy to make!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 8h38m

Yield 12

Number Of Ingredients 5

1/2 cup milk
1 1/2 cups miniature marshmallows
1 bar (8 ounces) milk chocolate, chopped
1 cup whipping (heavy) cream
9-inch ready-to-use chocolate-flavored pie shell

Steps:

  • Heat milk, marshmallows and chocolate in 3-quart saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and blended. Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon.
  • Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie shell. Refrigerate uncovered about 8 hours or until set. Garnish with milk chocolate curls and whipped cream if desired. Immediately refrigerate any remaining pie after serving.

Nutrition Facts : Calories 305, Carbohydrate 31 g, Cholesterol 30 mg, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 90 mg

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