Slimmed Down Chocolate Cream 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.

SLIMMED-DOWN CHOCOLATE CREAM PIE

Steps:

• Crust: Heat oven to 350 degrees F.
• Coat a 9 inch pie pan or plate with nonstick spray.
• Process graham crackers in food processor until finely ground.
• Add butter; pulse until coarse crumbs form.
• Add egg white, pulse until evenly moistened.
• Press crumb mixture evenly and firmly over bottom and sides of prepared pan.
• Bake 8 minutes; cool on wire rack.
• For filling, in bowl, whisk cocoa powder and cornstarch; whisk in 1 1/2 cups of the half and half.
• In saucepan, heat remaining 1 cup half and half and the sugar over medium heat, stirring until sugar is dissolved.
• Whisk in cocoa mixture and melted chocolate.
• Cook, stirring, until filling begins to bubble; continue to cook, whisking, until very thick, about 2 minutes longer.
• Off heat, whisk in butter and vanilla.
• Spread filling in crust.
• Place plastic wrap onto suface of filling; refrigerate at least 4 hours.
• To serve, remove plastic wrap; spread whipped topping over filling.

CHOCOLATE CREAM PIE

Steps:

• First, make the base. Blitz the biscuits to fine crumbs in a food processor, or tip into a sandwich bag and bash with a rolling pin. Add the melted butter and pulse to combine. Tip into a 22cm pie dish and press into the base and up the side using the back of a spoon. Keep chilled.
• Tip the sugar and milk into a medium saucepan over low-medium heat, and whisk until the milk is steaming and the sugar has dissolved. Meanwhile, whisk the egg yolks and cornflour together in a bowl to make a smooth paste.
• Add a few spoonfuls of the hot milk to the yolk mixture, whisking to loosen. Slowly whisk this back into the saucepan of hot milk. Continue to whisk until the mixture begins to thicken to a custard-like consistency, about 3-5 mins.
• Remove the pan from the heat and whisk in the butter, dark chocolate and vanilla until the chocolate and butter have melted and the mixture is completely smooth. Pour this over the chilled base and smooth the surface with a spatula. Cover with a circle of baking parchment to prevent a skin forming and chill until set (about 3-4 hrs). Will keep chilled for up to 24 hrs.
• Just before you're ready to serve, whip the cream, icing sugar and vanilla together to soft peaks using an electric whisk. Spoon this over the middle of the pie and gently spread to the edge using the back of the spoon. Sprinkle with chocolate shavings. Or, you could also try sprinkling with crushed candy cane pieces for a mint-chocolate flavour.