No Bake Chocolate Dream Pie Recipes

CHOCOLATE CREAM PIE

Steps:

• Combine dry pudding mixes and half & half in a mixing bowl. Stir with a wire whisk until combined well. Let it sit for about 3-5 minutes so it can thicken up.
• Spread 1 1/2 cups of the chocolate pudding into the bottom of the chocolate cookie crust.
• To the remaining chocolate pudding add half of the tub of Cool Whip. Stir until combined and lighter in color. Spread on top of the chocolate pudding layer in the crust.
• Spread the remaining Cool Whip on top of the pie and cover with the enclosed lid.
• Let refrigerate for at least 8 hours, or for best results refrigerate overnight, to allow the flavor to come together and the pie to thicken up.
• When ready to serve, garnish the top of the pie with chocolate curls (Hershey bar + a vegetable peeler) or garnish with Hershey chocolate bar squares.
• Store leftovers in the fridge for 3-4 days.

NO-BAKE CHOCOLATE PIE

Steps:

• Combine graham cracker crumbs and sugar in a 9-inch glass pie dish. Add melted butter and mix together. Press mixture firmly across pie dish and up sides. Set aside.
• Combine milk, sugar, eggs, cornstarch, cocoa powder, and salt in a bowl and mix using an electric mixer until well combined. Pour into a saucepan and bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute. Remove from heat and stir in vanilla extract.
• Pour filling into crust and immediately cover with plastic wrap. Cool on counter to room temperature. Refrigerate 8 hours to overnight.

NO-BAKE DARK CHOCOLATE CREAM PIE

Steps:

• Combine sugar, cornstarch, gelatin, and salt in a medium saucepan. Stir in milk. Cook over medium heat, stirring constantly, until thickened, 7 to 10 minutes. Reduce heat to low.
• Beat eggs yolks and vanilla extract in a bowl. Slowly whisk in a small amount of the hot milk mixture. Slowly pour mixture back into the pan, whisking constantly. Cook and stir over low heat until custard is very thick, about 2 minutes. Do not let boil. Remove from heat.
• Stir in chocolate until melted. Pour into the prepared graham cracker crust and chill for 2 hours.
• Combine heavy cream, sugar, and vanilla extract in a bowl. Beat using an electric mixer on medium speed until soft peaks form. Pipe onto the chilled pie.

NO-BAKE CHOCOLATE AND CREAM CHEESE PIE

Steps:

• Combine bittersweet chocolate, cream and unsweetened chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Cool to just lukewarm.
• Beat next 3 ingredients in large bowl until well blended. Beat in chocolate mixture. Spoon filling into crust; smooth top. Cover and refrigerate at least 6 hours and up to 2 days. Serve chilled.

DREAM PIE

Steps:

• Beat whipped topping mix, 1 cup milk and vanilla in large bowl with mixer on high speed 6 min. or until soft peaks form.
• Add remaining milk and dry pudding mixes; beat on low speed until blended. Beat on high speed 2 min., stopping occasionally to scrape bottom and side of bowl. Spoon into crust.
• Refrigerate 4 hours or until firm.

NO BAKE CHOCOLATE DREAM PIE

Steps:

• In a large saucepan combine the sugar, butter, cocoa powder and milk. Bring to boiling over medium-high heat, stirring constantly. Reduce heat; boil gently 1-2 minutes more. Remove from heat.
• Stir in oats, coconut, chopped pecans and vanilla until well mixed. Pour into pastry shell. Cover and chill in the refrigerator for at least 6 hours.
• To serve, remove from refirgerator and let stand 20 minutes. If desired, garnish with pecan halves and fresth strawberries.