Recipes for "chocolate cream pie"

Arrange an oven rack in the bottom 1/3 of the oven. If you plan to blind bake your crust, preheat the oven to 400°F. If you aren't blind baking the crust, preheat the oven to 350°F.

Line a 9-inch pie pan with a rolled-out pie crust, crimping the edge with a fork or use your fingers to pinch the dough and form a fluted edge. Ensure there are no holes or cracks in the dough so the filling doesn’t seep through.

If your pie dough becomes warm at any point, stick it in the fridge for 10 minutes.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

For a crisp crust that is guaranteed to not be soggy on the bottom, blind bake it first. Spray a roughly 12-inch long piece of aluminum foil with cooking spray, then place it oiled side-down in the crust, gently forming it to the shape of the pan and covering the edges. Fill with pie weights or dried beans.

Bake at 400°F until the edges look dry, about 10 minutes. Remove the pie from the oven and carefully remove the pie weights and aluminum foil. Return to the oven and bake just until the center of the crust looks dry, about 5 minutes. If any bubbles pop up during the second bake, gently press them down with the back side of a fork (avoid puncturing the crust).

Remove from the oven and let cool until just warm, 15 to 30 minutes.

You can bake the crust an hour or two ahead of time and leave it out to cool until you’re ready to bake the pie.

Turn the oven temperature down to 350°F.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In a large bowl, whisk together the sugar, cocoa powder, espresso powder (if using), and salt, breaking up any lumps. Add the melted butter, evaporated milk, eggs, and vanilla. Whisk to combine.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Pour the filling into the prepared crust and very carefully transfer the pie to the bottom rack of the oven.

Bake at 350°F until the center is just set (it’s okay if it jiggles just slightly when you nudge the pan), 40 to 45 minutes. The bake time is the same whether or not you blind baked the crust first.

Simply Recipes / Mark Beahm

Let the pie cool completely on a cooling rack until room temperature before serving.

If not serving right away, loosely cover and store the pie in the fridge. Leftovers will keep, covered, in the fridge for up to 4 days. It tastes great cold or at room temperature. Cooled pie can be wrapped tightly and frozen for up to a month.

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Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

1. Preheat the oven to 350° F. Butter an 8-inch springform pan or pie plate.

2. In a food processor, pulse the cookies and butter together until you have fine crumbs. Press the mix into the prepared pan. Bake until golden, about 12-14 minutes.

3. Meanwhile, make the filling. In a medium pot, whisk together the sugar, arrowroot powder (or cornstarch), cocoa powder, and salt. Whisk in 1/3 cup milk until a paste forms. Then, slowly whisk in the remaining milk until combined. Whisk in the egg yolks. Set the pot over medium-high heat and bring the mixture to a gentle boil. Cook, stirring continuously, until the mixture thickens and is pudding-like, 5-8 minutes. Watch closely.

4. Add the chopped chocolate, hazelnut liquor (if using), and 2 teaspoons vanilla to a large mixing bowl. Strain the chocolate pudding mix through a fine-mesh strainer directly over the chopped chocolate. Stir until the chocolate is melted and the pudding creamy. Cover and chill 30 minutes to 1 hour.

5. Using an electric mixer, whip 3/4 cup of cream until soft peaks form. Fold the whipped cream into the chocolate filling, then pour the filling into the crust. Chill 4 hours.

6. Before serving, using an electric mixer to whip the remaining cream, maple syrup, and 2 teaspoons vanilla together until soft peaks form. Swirl the cream onto the pie. Slice and enjoy! The pie will keep chilled in the fridge for 2-3 days.

In medium saucepan, combine sugar, flour, cornstarch and salt and whisk to combine. In a medium bowl, whisk milk and egg yolks until smooth. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil. Boil and stir for one minute.

Remove from heat and stir in chocolate, butter, and vanilla. Stir until melted.

Pour into pie shell. Place plastic wrap over filling to prevent skin from forming and chill for several hours. Top with meringue or whipped cream and chocolate curls if so desired.

Gather the ingredients.

Combine 1/2 cup sugar, flour, milk, and chopped chocolate in a 2-quart saucepan. Cook over medium-high heat, stirring constantly, until mixture begins to bubble. Reduce heat; simmer and continue stirring for 2 minutes more.

Remove pan from heat. Whisk remaining 1/4 cup sugar into egg yolks.

Pour the hot milk mixture into the egg yolks in a slow stream, whisking constantly. Return filling mixture to the saucepan and cook over medium heat for an additional 90 seconds, stirring constantly. Remove from heat, and stir in butter and vanilla.

Pour filling into pie shell, and chill until set, about 4 hours.

Top with whipped cream and a little grated chocolate before serving. Enjoy!

To make the dark chocolate layer, place the dark chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.

Beat the heavy cream in a bowl until soft peaks form. Fold the whipped cream into the dark chocolate mixture until evenly blended. Spoon the mixture into the prepared graham cracker crust. Spread 1/2 chocolate whipped topping over the dark chocolate layer. Refrigerate at least 30 minutes.

Meanwhile, make the milk chocolate layer by placing the milk chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts, and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.

Beat the remaining 1/2 cup heavy cream in a bowl until soft peaks form. Fold the whipped cream into the milk chocolate mixture until evenly blended. Pour the mixture over chocolate topping layer. Spread the remaining chocolate whipped topping over the milk chocolate layer. Spoon the whipped topping over the chocolate topping. If desired, garnish with miniature chocolate chips.

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.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Combine corn syrup, sugar, melted butter, eggs, and salt in a mixing bowl; beat with an electric mixer until combined.

Stir in chocolate chips and pecans. Pour mixture into unbaked pie crust.

Bake in the preheated oven until crust is golden and center is set, 40 to 50 minutes.

Cool completely on a wire rack before slicing to get the perfect gooey texture. The pie will firm as it cools.

Sprinkle the gelatin on top of 2 tablespoons water; set aside. Separate the eggs. Lightly beat the egg yolks.

In a small saucepan, heat chocolate, 1/4 cup sugar, 2 tablespoons water, and coffee; stir constantly until melted. Add softened gelatin to the saucepan, and heat until completely dissolved. Remove pan from heat, and gradually pour chocolate mixture into beaten egg yolks, whisking constantly. Return the custard to the pan. Cook over medium-low heat, stirring constantly, until mixture thickens slightly. Remove from heat, and stir in 1 teaspoon vanilla. Transfer to a bowl and allow to cool to room temperature.

When chocolate mixture has cooled, beat egg whites to soft peaks. Gradually add 2 tablespoons sugar, and beat until stiff but not dry. Fold whipped egg whites into chocolate mixture. Whip 1/2 cup cream until stiff, and fold into chocolate mixture. Spoon into pie crust and refrigerate.

To Make Topping: Add cocoa and confectioners' sugar to 1 cup whipping cream. Chill mixture 30 minutes, then whip until stiff. Stir in almond extract and 1/2 teaspoon vanilla extract. Top the pie with this chocolate whipped cream. Chill pie several hours or overnight until set. Filling with be a little soft.

Place graham cracker crumbs in a bowl, add sugar and melted butter. Mix until well combined. Gently press mixture into the bottom and sides of a 9-inch pie dish using a spatula and your fingers.

Refrigerate crust until chilled, at least 30 minutes.

Fill crust with chocolate ice cream using a small ice cream scoop. Smooth ice cream with a spatula. Place a ring of mini marshmallows around inside of crust. Cover top of ice cream with remaining marshmallows. Gently press marshmallows into ice cream.

Freeze until very firm, at least 2 hours.

Use a propane blow torch to toast marshmallows, moving the torch quickly to brown tops. Marshmallows should have small charred spots. Return to freezer to chill marshmallow topping, at least 3 hours. Slice and serve.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.

Make the cake: Beat flour, sugar, baking powder, salt, milk, shortening, egg, and vanilla at low speed, scraping the bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour batter into the prepared pan.

Bake in the preheated oven for 30 to 35 minutes or until a wooden pick inserted near the center comes out clean. Remove from the pan and let cool on a wire rack.

Meanwhile, make the cream filling: In a 2-quart saucepan, mix sugar, cornstarch, and salt. Stir in milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least 1/2 of the mixture slowly into egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in 2 teaspoons vanilla. Let cool to room temperature.

Make the chocolate glaze: Heat chocolate and butter over low heat until melted. Remove from the heat and stir in the confectioners' sugar, and vanilla. Stir in water, one teaspoon at a time, until glaze is of desired consistency.

Assemble the cake: Split the cooled cake in half to make 2 thin layers. Fill the layers with the filling. Then spread the chocolate glaze over the top. Refrigerate any leftover cake.

Gather all ingredients.

Combine chocolate chips and 1/2 of the cream in a microwave-safe dish; cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla. Set aside.

Beat remaining cream in a bowl with an electric mixer until soft peaks form.

Beat in chocolate mixture on high speed, 1/3 at a time.

Spoon chocolate cream into crust.

Refrigerate for at least 8 hours before serving.

Slice and serve with a dollop of whipped cream.

Process the wafers and pecans in a food processor (or chop by hand) until fine, then add enough melted butter so that it holds together when you press a little in your fist.

Press this mixture evenly into the spring-form pan along the bottom and halfway up the sides.

Bake in a 350°F oven at for 20 minutes, then set aside to cool.

In double boiler (or a heat proof bowl set over a pot of simmering water), melt the butter and then add the chocolate.

When chocolate has melted and is swirl-able, slowly add the whipping cream, stirring slowly, until mixture is blended and smooth. Pour ganache mixture into the prepared shell.

Melt the butter over medium high heat in a thick bottomed, high sided pot (at least 3-qt).

Add the sugar. Stir to combine. Increase the heat to high. Stir as the sugar melts. It will take a few minutes.

Once the mixture is melted, there may still be some lumps. Use a whisk and whisk to dissolve the lumps.

When the mixture is brown and smooth, and the sugar all dissolved, remove from heat.

Slowly add the cream, a quarter cup at a time, stirring briskly until well blended and smooth. Note that the mixture will bubble up and steam significantly as you add the cream. This is why we are using a high sided pot. Protect your hands with oven mitts or use a long handled wooden spoon to stir.

The mixture will be very hot. Let cool until warm, but not hot, before serving.

One nine-inch torte has been known to serve twenty adults, so be careful...

Preheat the oven to 350 degrees F (175 degrees C). Spray two 8-inch cake pans with cooking spray.

Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.

Divide cake batter between the two prepared cake pans.

Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes.

Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside.

Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil.

Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute.

Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks.

Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in the refrigerator to form a pastry cream texture, 3 to 4 hours.

Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes.

Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the cake edge. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over the top of the cake and spread so it drips over the edge.

Gather all ingredients.

Beat sugar and egg yolks together in a large bowl until creamy.

Mix in cocoa powder, cornstarch, and salt until well blended.

Gently stir in milk.

Pour mixture into a large saucepan. Cook over medium heat, stirring constantly, until boiling and thickened enough to coat the back of a metal spoon.

Remove from heat; stir in butter and vanilla extract. Set aside to cool slightly.

Pour mixture into prepared pastry shell; chill pie in the refrigerator until set, 2 to 4 hours.

Garnish with whipped topping. Enjoy!