Indulge your sweet tooth with our exquisite Chocolate Cream Pie, a symphony of flavors that will tantalize your taste buds. This classic dessert features a flaky, buttery crust enveloping a velvety smooth chocolate filling, topped with a delicate whipped cream topping. Our comprehensive guide provides three variations of this timeless treat, each offering a unique twist on the original.
- Classic Chocolate Cream Pie: Experience the traditional delight of a rich chocolate filling nestled in a golden brown crust. This recipe embodies the essence of simplicity, allowing the pure flavors of chocolate and cream to shine through.
- No-Bake Chocolate Cream Pie: Delight in the convenience of a no-bake version, perfect for those who prefer a quick and effortless dessert. This variation retains the luscious chocolate filling but eliminates the need for baking, making it a breeze to prepare.
- Chocolate Cream Pie with Oreo Crust: Elevate your pie experience with a delectable Oreo cookie crust. The combination of chocolate cookies and creamy filling creates a harmonious blend of textures and flavors that will leave you craving more.
Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips ensure success in creating this delightful dessert. Gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your family and friends in awe.
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.
BEST CHOCOLATE CREAM PIE
This filling just on it's own is good enough to serve for a pudding or mousse, this is a beautiful pie that makes a wonderful after dinner dessert to serve to your guests. It can also be made using a graham cracker crust, if you are a serious chocolate lover, then you will love this pie. Plan ahead this pie needs to chill for 6 hours or more before serving. Please do not cut into it before the 6 hours, as it will not be set enough. Make certain to finely chop the chocolate well so it will incorporate into the hot cream, you can do this, and bake the crust well in advance.
Provided by Kittencalrecipezazz
Categories Pie
Time 7h
Yield 1 (9-inch) pie
Number Of Ingredients 15
Steps:
- Set oven to 350 degrees F (middle rack).
- To make crust: mix together all ingredients.
- Press into bottom and up sides of a 9-inch pie plate (1-quart capacity).
- Bake for 12 minutes: cool completely.
- For filling: in a 3-quart heavy-bottomed saucepan (make certain to use a heavy saucepan for this as it will scorch on the bottom) stir together 2/3 cup plus 2 tablespoons sugar, cornstarch, salt and egg yolks.
- Whisk in half and half cream; bring to a boil slowly over medium heat, whisking constantly, then add in the finely chopped chocolate until smooth and melted; cook about 1-2 minutes, whisking constantly until thick (filling will be very thick).
- Remove from heat and add in butter and vanilla.
- Cover the top of the filling with plastic wrap (lay the plastic wrap directly on top of filling) and cool slightly (about 1-1/2 - 2 hours).
- Spoon the filling into the crust and cover lighty with plastic wrap.
- Refrigerate pie for a minimum of 6 hours (don't try to cut into the pie before the 6 hours it will not hold together!).
- Just before serving whip the cream and spoon on top of pie, the grate chocolate on top of the whipped cream if desired.
CHOCOLATE CREAM PIE
This Chocolate Cream pie is surprisingly simple to prepare. A no-bake chocolate-wafer crust is filled with a creamy milk-chocolate panna cotta and topped with meringue.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 1 eight-inch pie
Number Of Ingredients 9
Steps:
- Place the chocolate wafers in the bowl of a food processor, and pulse until finely ground. Transfer to a mixing bowl. Add melted butter, and stir until well combined. Press into an 8-inch springform pan, evenly coating the bottom and lower half of the sides. Cover pan with plastic wrap, and place in the refrigerator to chill for 30 minutes.
- Pour the milk in a small bowl. Sprinkle the gelatin over the milk, and let soften for 5 minutes. Place the cream and 2 tablespoons sugar in a small saucepan, and bring to a boil, stirring to dissolve sugar. Add gelatin mixture, and stir to combine. Remove from heat. Add chocolate and vanilla; cover, and let stand for 3 minutes. Stir until thoroughly combined.
- Pass mixture through a fine sieve into prepared cookie crust; leave behind any undissolved chocolate to prevent filling from becoming grainy. Return filled crust to refrigerator for 6 hours or overnight.
- Place the egg whites and remaining 3/4 cup sugar in the heat-proof bowl of an electric mixer, and place over a pan of barely simmering water. Stir constantly until the egg whites are warm to the touch and the sugar is completely dissolved, about 3 minutes. Attach the bowl to the mixer, and use the whisk attachment to beat egg whites, on medium, until soft peaks form, about 3 minutes. Raise speed to high, and beat until stiff and glossy but not dry, about 1 1/2 minutes.
- Remove pie from refrigerator. Using a rubber spatula, drop meringue on top, lifting to create tall peaks. Use a kitchen blowtorch to brown top of meringue peaks, or place under a broiler, watching carefully since it will brown very quickly.
- Chill the pie in the refrigerator, and serve cold.
Tips:
- Use high-quality chocolate. The type of chocolate you use will greatly affect the flavor of your pie. For the best results, use a high-quality chocolate with a cocoa content of at least 70%.
- Don't overmix the batter. Overmixing the batter can result in a tough pie crust. Mix the ingredients just until they are combined.
- Bake the pie crust for the recommended amount of time. If you bake the pie crust for too short a time, it will be undercooked and soggy. If you bake it for too long, it will be dry and crumbly.
- Let the pie cool completely before serving. This will allow the filling to set and firm up.
- Serve the pie with whipped cream or ice cream. This will add a delicious creamy touch to the pie.
Conclusion:
Chocolate cream pie is a classic dessert that is always a hit. It is easy to make and can be enjoyed by people of all ages. With its rich, chocolatey flavor and creamy filling, chocolate cream pie is sure to be a favorite in your home. So next time you are looking for a delicious and easy-to-make dessert, give chocolate cream pie a try.
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