Chocolate Whipped Cream Pie From Scratch Recipes

CHOCOLATE CREAM PIE

Steps:

• Preheat oven to 350°F.
• Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter.
• Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake for 10-12 minutes. Set aside to cool.
• To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
• Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth.
• Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).
• Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
• Pour filling into the cooled cookie crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4-6 hours or overnight, if desired.
• Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes.
• Add the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.
• Spread whipped cream over pie and top with chocolate curls or shavings.

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.

CHOCOLATE WHIPPED CREAM PIE .. FROM SCRATCH

Steps:

• 1. Prepare crust. Heat oven to 375F. Mix together crumbs, melted butter sugar till evenly moistened. Press into a 9 inch pie plate, firmly in the bottom an up the sides, with a small rim. Save 2 tablespoons of crumbs for topping later. Bake 1o minutes, cool on a wire rack.
• 2. In a heavy saucepan, combine sugar,cornstarch,salt with a wire whisk stir in milk till smooth.Cook over medium heat stirring constantly, until mixture has thickened and begins to boil. Boil for 1 minute.
• 3. In a small bowl whisk the egg yolks,and beat in 1/2 cup of hot milk mixture into the egg yolks. Slowly pour egg yolk mixture back into the milk mixture, stirring rapidly to prevent curdling. Cook over low heat, stirring constantly, until mixture is very thick and temperature reaches 60 degrees F.
• 4. Remove from heat and stir in the chocolate, butter and vanilla until butter melts. Pour hot filling into the pie shell..press plastic wrap onto the surface. Refrigerate until,filling is set. About 4 hours. With the mixer at med speed whip cream till stiff peaks form, Spoon over the top of pie. Sprinkle with a few save chocolate crumbs.