Best 3 Angelas Chocolate Cream Pie Recipes
Indulge in a delightful culinary journey with Angela's Chocolate Cream Pie, a timeless classic that combines rich chocolate and velvety cream in perfect harmony. This decadent dessert features a flaky, buttery crust, a luscious chocolate filling made from scratch, and a creamy, dreamy topping that will tantalize your taste buds. With step-by-step instructions and helpful tips, this recipe is perfect for bakers of all skill levels.
But the chocolate cream pie is not the only star of this article. You'll also find two additional recipes that are sure to satisfy your sweet cravings. The Chocolate Éclair Recipe offers a delightful combination of choux pastry and a rich chocolate filling, while the Chocolate Mousse Recipe is a light and airy treat that is perfect for any occasion.
Whether you're a seasoned baker or just starting out, this article has something for everyone. So gather your ingredients, preheat your oven, and prepare to embark on a delicious adventure with Angela's Chocolate Cream Pie and its accompanying recipes. Let's get baking!
CHOCOLATE CREAM PIE II
This is an old family recipe my grandmother used to make me when I was a little boy.
Provided by Cecil
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream together egg yolks and sugar. Mix in cornstarch, cocoa powder, and salt. Add milk and stir gently.
- Pour mixture into a large saucepan and cook over medium heat, stirring constantly, until boiling. Remove from heat. Stir in butter or margarine and vanilla extract. Cool slightly, then pour mixture into pastry shell. Chill before serving. Garnish with whipped topping.
Nutrition Facts : Calories 360.2 calories, Carbohydrate 57.7 g, Cholesterol 88 mg, Fat 13.2 g, Fiber 2 g, Protein 5.9 g, SaturatedFat 6.8 g, Sodium 301.8 mg, Sugar 44.8 g
CHOCOLATE CREAM PIE
Our teenage son, John, has done lots of 4-H baking. His favorite is this old-fashioned chocolate cream pie recipe with a flaky crust. -Mary Anderson, De Valls Bluff, Arkansas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large saucepan, combine the first 6 ingredients. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Whisk 1 cup hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. , Remove from the heat; stir in butter and vanilla. Cool slightly. Pour warm filling into crust. Cool for 1 hour. Chill until set. If desired, top with whipped cream and sprinkle with cocoa to serve.
Nutrition Facts : Calories 488 calories, Fat 25g fat (13g saturated fat), Cholesterol 184mg cholesterol, Sodium 413mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE ANGEL PIE
Chocolate lovers really go for this pie. The filling is not too sweet, making a nice complement to the sweet meringue shell. Some family members request this pie for their birthday instead of cake!
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a small bowl and let stand at room temperature for 30 minutes. Add cream of tartar and beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until soft glossy peaks form and sugar is dissolved. Spread evenly into a well-greased 9-in. pie pan. Bake at 275° for 50 minutes. Cool on a wire rack., For filling, melt chocolate in a small heavy saucepan or microwave; sir until smooth. Stir in coffee and vanilla. Cool to room temperature. , In a chilled small bowl, beat cream until soft peaks form. Fold into chocolate mixture. Pour into the meringue shell. Sprinkle with nuts if desired. Refrigerate, for several hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 324 calories, Fat 24g fat (14g saturated fat), Cholesterol 114mg cholesterol, Sodium 35mg sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is a good choice.
- Make sure the cream cheese is at room temperature before using it, so that it mixes smoothly with the other ingredients.
- Don't overbeat the whipped cream, or it will become stiff and grainy.
- If you don't have a pie plate, you can use a 9-inch springform pan instead.
- To make a gluten-free pie crust, use a gluten-free flour blend or make your own using almond flour, coconut flour, and tapioca flour.
- For a vegan chocolate cream pie, use a vegan cream cheese and whipped topping, and replace the butter in the pie crust with a plant-based butter or shortening.
Conclusion:
Angela's Chocolate Cream Pie is a classic dessert that is perfect for any occasion. With its rich chocolate flavor, creamy filling, and flaky crust, it's sure to be a hit with everyone. Whether you're making it for a special occasion or just because you have a craving for something sweet, this pie is sure to satisfy.
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