5 MINUTE - DOUBLE LAYER CHOCOLATE PIE
Make and share this 5 Minute - Double Layer Chocolate Pie recipe from Food.com.
Provided by Dine Dish
Categories Pie
Time 5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Beat milk, pudding and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.) Spread in crust.
- Spread remaining whipped topping over pudding layer in crust.
- Enjoy immediately or refrigerate until ready to serve. Garnish as desired.
DOUBLE CHOCOLATE PIE
Rich and chocolaty, a truly sinful pie! Chocolate fans will love it! Garnish each slice with whipped topping.
Provided by CORWYNN DARKHOLME
Categories Desserts Pies Custard and Cream Pie Recipes
Time 4h50m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 433.7 calories, Carbohydrate 67 g, Cholesterol 109.7 mg, Fat 17.6 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 8.7 g, Sodium 292.8 mg, Sugar 51.3 g
DOUBLE CHOCOLATE PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 5h15m
Yield 8 slices
Number Of Ingredients 16
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 LAYER CHOCOLATE PEANUT BUTTER PIE
I havn't tried this recipe yet, but it sounds delicious! A friend of mine shared it with me. Tell me how it turns out! (Cooking time is the freezing time.)
Provided by singmeasleep
Categories Pie
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth.
- Gently stir in 1 1/2 cups of whipped topping.
- Spread mixture on bottom of pie crust.
- In a second bowl, stir pudding mix with 2 cups milk until thick.
- Immediately stir in remaining whipped topping.
- Spread mixture over peanut butter layer.
- Scatter peanut butter cups over top of pie.
- Cover and refrigerate for 4 hours.
5 MINUTE DOUBLE LAYER CHOCOLATE PIE
We got this recipe off the Keebler Ready Crust Graham Pie Crust. My girls just love this recipe and it is super easy to make. Enjoy!!!
Provided by Gruenes
Categories Pie
Time 5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 4
Steps:
- In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in half of whipped topping. Carefully spread in crust.
- Spread remaining whipped topping over top.
- Garnish as desired. Enjoy immediately or refrigerate until ready to serve.
KEEBLER 5 MINUTE DOUBLE LAYER CHOCOLATE PIE
I use this recipe whenever I am craving pudding but want more than the pudding cup offers. It says yields 10 servings, I usually only get 4 or 6...but we like our pieces of pie bigger. This also works well with sugar free pudding, lite whipped topping and 2% milk. I am sure 1% or fat free milk will also be good.
Provided by Sara Moore-Scheck
Categories Puddings
Time 5m
Number Of Ingredients 4
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.
SUGAR FREE DOUBLE LAYERED CHOCOLATE PIE
Make and share this Sugar Free Double Layered Chocolate Pie recipe from Food.com.
Provided by running rachel
Categories Dessert
Time 3h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- In large bowl beat 2 cups milk and pudding mix with wire whisk for two minutes. Spread in crust.
- In small bowl beat cream cheese and Equal with wire whisk until fluffy. Whisk in 1 tablespoon milk. Fold in whipped topping. Spread over chocolate pudding in crust.
- Refrigerate at least 3 hours until set.
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