Double Chocolate Ribbon Pie Recipes

DOUBLE CHOCOLATE PIE

Steps:

• Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
• Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
• Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.

DOUBLE CHOCOLATE PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Pulse the graham crackers in a food processor or crush in a resealable plastic bag until they are fine crumbs. Add the crumbs to a bowl and stir in the melted butter and sugar. Press the mixture into a pie pan and bake until set, about 4 minutes. Set aside and allow to cool completely.
• For the filling: Stir together the cornstarch, sugar and salt in a large saucepan over medium heat. Pour in the milk and beaten egg yolks. Cook, stirring, until the mixture comes to a boil. Remove from the heat and stir in the chocolate, butter and vanilla. Pour the chocolate filling into the cooled shell until it's filled to the brim. (You may have some left over.) Smooth the top of the pie, then gently press a piece of wax paper over the filling and chill until set, 3 to 4 hours. Store any leftover filling covered in the fridge for another use or snacking.
• For the meringue: Add the sugar, corn syrup, 2 tablespoons water and a pinch of salt in a saucepan over medium heat. Cook, stirring, until the sugar has dissolved completely. Remove from the heat.
• Add the egg whites to the bowl of an electric mixer. Beat the egg whites on medium speed until frothy, about 1 minute. Add the cream of tartar and the remaining pinch salt and continue beating for 30 seconds. With the machine running on medium speed, drizzle the hot syrup mixture into the mixing bowl in a constant stream, then turn the speed to high and whip until the mixture forms stiff peaks (about 3 minutes).
• Remove the chilled pie from the fridge and discard the wax paper. Spread the meringue over the top of the chilled pie, making sure to get it to the edges. With the back of a spoon, lightly press into the meringue, lifting the spoon away, to create peaks. Toast the meringue with a brulee torch to the desired color. Slice and serve.

DOUBLE CHOCOLATE FRENCH SILK PIE RECIPE

Steps:

• Combine the flour, cocoa power, sugar, and salt into a food processor. Pulse until for 15 seconds then stop. Add the cubed butter and pulse until crumbs form. Add one tablespoon of water at a time, pulsing after each addition until clumps form that resemble coarse wet sand.
• Form into a disc on a sheet of plastic wrap, wrap and freeze for 20 minutes.
• Place a baking sheet in the oven. Preheat oven to 350 degrees.
• On a lightly floured surface, roll the dough out evenly into a 12-inch circle. Carefully roll the dough around your rolling pin and carefully lay it over either a 9-inch pie plate. Trim the edges and leave an 1-inch overhang. Fold the overhang underneath to form a rim, then crimp with your fingertips.
• Line pie crust with parchment paper and fill with pie weights (dry rice or beans). Bake for 16-18 minutes, then remove the pie weights and parchment. Gently dock the bottom of the crust with a fork and return to the oven to bake for 5-10 minutes. Remove from the oven and allow to cool completely.
• In a double boiler or a medium heatproof bowl, beat together 4 eggs and 1 ½ cups powdered sugar until light. Set the bowl over a saucepan of simmering water and cook the mixture, whisking constantly, until thick (and until it reaches 160 degrees), about 10 minutes.
• Remove from the heat, set aside and allow to cool for 3-4 minutes before whisking in the warm melted chocolate. Cover with plastic wrap and refrigerate for 20 minutes.
• In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the butter until light and fluffy. Add the cooled chocolate egg mixture and beat until smooth.
• In a separate bowl, beat the heavy cream, cocoa powder, powdered sugar and vanilla extract on high until stiff peaks form. Fold the whipped cream into chocolate mixture and pour into the cooled pie crust (make sure it's completely cool). Using an offset spatula, smooth the top. Place in the refrigerator to set for at least 2 hours.
• Before serving, prepare the topping. In the bowl of a stand mixer or a large mixing bowl, beat the heavy cream, powdered sugar and vanilla extract on high until stiff peaks form. Spread over the top of the chilled pie or pipe on. Sprinkle with chocolate shavings or curls, if desired.

FRENCH SILK PIE

Steps:

• Cut pie crust in half. Repackage and refrigerate 1 half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edge., Line shell with a double thickness of heavy-duty foil. Bake at 450° for 4 minutes. Remove foil; bake until crust is golden brown, about 2 minutes longer. Cool on a wire rack., In a small saucepan, combine sugar and eggs until well blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Stir in chocolate and vanilla until smooth. Cool to lukewarm (90°), stirring occasionally. , In a small bowl, cream butter until light and fluffy, 5-7 minutes. Add cooled chocolate mixture; beat on high speed until light and fluffy, about 5 minutes. , In another large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into chocolate mixture. , Pour into crust. Chill for at least 6 hours before serving. Garnish with whipped cream and chocolate curls if desired. Refrigerate leftovers.

DOUBLE CHOCOLATE PECAN PIE

Steps:

• 1. Toast your pecans in the oven at 350 degrees for about 5 minutes. To make the crust: Sift together in a medium sized bowl, the cocoa powder, baking powder, and salt. Set aside.
• 2. In a small bowl cream together the butter and the sugar with a hand mixer. Once it is creamed, add the vanilla and the egg yolk and mix well. Slowly add the dry ingredients until the mix looks crumbly.
• 3. Transfer to a 9-inch tart pan with removable bottom sprayed with non-stick spray. You can use your fingers or the back of a measuring cup to press it evenly into the pan and up the sides. Prick the bottom of the crust and place in the fridge for 30 minutes.
• 4. White the crust is in the fridge make the pecan pie filling. Mix together the eggs, sugar, light corn syrup, melted butter, and vanilla. I like to chop up my pecans into little pieces and mixing them directly into the filling.
• 5. After the 30 minutes is done, add the filling mix and make sure it is even across the bottom. Place in the oven and bake about 60 minutes or until center slightly moves.
• 6. While the pecan pie layer is baking, make the fudge layer. Melt together the sweetened condensed milk, chocolate chips and vanilla extract in the microwave until it is smooth and glossy.
• 7. Remove pecan pie layer from oven and while it is still hot spread the fudge layer gently over the top. Let cool.
• 8. When the layers are cooled, make the meringue. Place the egg whites and vanilla into a stand mixer(or you can use a hand mixer) and whipe until soft peaks form, then gradually add the sugar until very stiff peaks form. (You know they are ready when you remove the whisk and turn it right side up and the mix on it does not fall over.)
• 9. Add it to the other layers, making sure to gently spread it around to cover up the other layers completely. Let it stand in peaks all around and then using a creme brulee torch, brown the entire meringue layer.
• 10. Enjoy!

KEEBLER 5 MINUTE DOUBLE LAYER CHOCOLATE PIE

Steps:

• 1. In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be very thick.)
• 2. Whisk in half of whipped topping.
• 3. Carefully spread in crust.
• 4. Spread remaining whipped topping over top.
• 5. Garnish as desired.
• 6. Enjoy immediately or refrigerate until ready to serve.

CHOCOLATE RIBBON PIE

Steps:

• In large mixing bowl combine cream cheese, sugar and 1 tablespoon milk. Beat with wire whisk until well mixed.
• Gently stir in whipped topping. Spread onto bottom of crust.
• Pour 2 cup milk into clean large bowl.
• Add dry pudding mixes.
• Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
• Pour over cream cheese layer.
• Refrigerate 4 hours or until set.
• Just before serving, top with chocolate curls.
• Store any leftover pie in refrigerator.

DOUBLE CHOCOLATE PIE

Steps:

• 1. In a large mixing bowl - Mix 3/4 cup milk and chocolate fudge pudding mix for 2 minutes or until thickened.
• 2. Fold in 1 3/4 cups whipped topping.
• 3. Spread into crust.
• 4. In another large mixing bowl - Mix the rest of the milk along with the white chocolate pudding mix for 2 minutes or until thickened.
• 5. Fold in remaining whipped topping.
• 6. Spread over chocolate layer.
• 7. Refrigerate for atleast 4 hours or until set.
• 8. Garnish with chocolate curls if desired.

DOUBLE CHOCOLATE PIE

Steps:

• In a bowl, whisk 3/4 cup milk and chocolate pudding mix for 2 minutes or until thickened. Fold in 1-3/4 cups whipped topping. Spread into crust. , In another bowl, whisk the remaining milk and the white chocolate pudding mix for 2 minutes or until slightly thickened. Fold in remaining whipped topping. Spread over chocolate layer. Refrigerate for 4 hours or until set. Garnish with chocolate curls if desired.