Best 9 Chocolate Chip Pie Ii Recipes

CHOCOLATE CHIP COOKIE PIE

Steps:

• Start with the crust by beating the butter until fluffy and add in the sugar.
• Then, add in the flour and lightly mix. Add in the extract and baking powder and mix until mixture is crumbly.
• Press into a 9" or 10" pie dish, up the sides and make a nice crust and bake in a preheated 350 degree oven for 10 minutes.
• Let the crust cool before adding the filling.
• To make the chocolate chip cookie pie filling, beat the butter, brown sugar and white sugar in a blender until light and fluffy.
• Add in the eggs and continue to beat. Adding vanilla and salt.
• Slowly add in the flour and blend on low. Add in the chocolate chips.
• Pour the batter into the pie crust and bake in a 325-degree oven for 40-50 minutes (every oven is different so you'll need to keep an eye on the timing) until the pie is golden brown. Do not overbake, remember this is a pie, not a cookie, so you want it to be gooier like a pie.

CHOCOLATE CHIP PIE

Steps:

• Preheat oven to 350 °F. Grease 2 (9-inch) pie plates; set aside.
• In a large bowl, sift together the flour, salt, baking soda and baking powder. In the bowl of an electric mixer, cream together butter, brown sugar and granulated sugar. Add the eggs, 1 at a time, beating until incorporated. Beat in the vanilla. Add flour mixture, a little at a time, and mix until fully combined. Fold in the 3 cups chocolate chips and, if desired, the walnuts. Divide the dough between the prepared pie plates and smooth the tops with a spatula.
• Bake about 30 minutes or until pies are golden and slightly firm to the touch but still soft. If the pies begin to darken too much before they are baked through, cover with foil and continue baking. Let pies cool completely on a wire rack.
• While the pies cool, whip the cream and confectioner's sugar until soft peaks form (tips curl). Fold in the chocolate chips. Refrigerate whipped cream until ready to use. Spread the whipped cream over the pies and serve.

CHOCOLATE PIE II

Steps:

• In a medium microwave-safe bowl, combine sugar, flour, and cocoa powder. Mix well. While stirring, slowly pour in milk. Mix until smooth.
• Microwave cocoa mixture in 1 minute increments, stirring after each increment. Continue until mixture thickens, about 7 minutes.
• Slowly pour egg yolks into cocoa mixture, whisking rapidly until yolks are incorporated. Stir in vanilla extract and butter or margarine. Pour filling into baked pie shell. Chill before serving. Store in refrigerator.

NO-BAKE CHOCOLATE CHIP CANNOLI CHEESECAKE

Steps:

• Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour., Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust., Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.

CHOCOLATE CHESS PIE

Steps:

• Combine flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape dough into a disk. Wrap and refrigerate 1 hour or overnight., On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk eggs, sugars, melted chocolate, milk, flour and vanilla. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning., Bake at 325° until a knife inserted in the center comes out clean, 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled.

NESTLE® TOLL HOUSE® CHOCOLATE CHIP PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar, and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
• Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

CHOCOLATE CHIP BANANA CREAM PIE II

Steps:

• Crust:.
• Mix corn flake crumbs, melted butter and sugar together.
• Press firmly on bottom and sides of pie plate.
• Chill until ready to fill.
• Filling:.
• Beat egg yolks and sugar thoroughly.
• Add a little scalded milk, stirring constantly.
• Add mixture to rest of scalded milk in pan.
• Cook over low heat, stirring constantly until thickened.
• Soften gelatin in cold water and blend into custard.
• Add vanilla.
• Chill until it starts to gel then fold in sliced bananas.
• Pour into crumb shell and spread on sour cream.
• Sprinkle chopped chocolate chips over top.
• Cover pie with meringue.

DOUBLE CHOCOLATE PIE

Steps:

• Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
• Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
• Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.

CHOCOLATE PECAN PIE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, blend together the eggs, white sugar, brown sugar, flour, butter, corn syrup and vanilla.
• Add the chocolate chips and pecans; mix well and pour into pie crusts.
• Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.