**Chocolate Fluff Pie: A Delightful Symphony of Textures and Flavors**
Indulge in the heavenly goodness of Chocolate Fluff Pie, a culinary masterpiece that tantalizes taste buds with its symphony of textures and flavors. This delectable pie features a luscious filling made with smooth chocolate pudding, whipped cream, and fluffy marshmallows, all enveloped in a flaky, golden-brown pie crust. The delightful combination of creamy, airy, and crunchy elements creates an irresistible treat that will leave you craving for more. Whether you're a chocolate aficionado or simply seeking a special dessert to impress your loved ones, this Chocolate Fluff Pie is guaranteed to be a showstopper. Embark on a delightful journey as we explore the detailed recipes for the pie crust, chocolate pudding, whipped cream, and marshmallow topping, ensuring you can recreate this masterpiece in your own kitchen.
CHOCOLATE CREAM PIE
This amazing Chocolate Cream Pie has an easy homemade chocolate pudding layered inside an Oreo pie crust and topped with sweetened whipped cream and chocolate curls
Provided by Lauren Allen
Categories Dessert
Time 6h20m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Add the whole Oreo cookies to a food processor and pulse into fine crumbs. Pour the crumbs into a bowl and stir in melted butter.
- Press mixture evenly and firmly into the bottom and up the sides of a 9in pie dish. Bake for 10-12 minutes. Set aside to cool.
- To a medium sauce pan over medium heat, add the sugar, and milk and whisk well to combine. Bring mixture to a simmer, whisking frequently.
- Meanwhile, add the egg yolks and cornstarch to a bowl and whisk until smooth.
- Once the saucepan mixture is simmering, add a few spoonfuls of the hot liquid into the egg yolks and whisk to temper the eggs. Add a few more spoonfuls of the hot liquid into the egg yolks. Then slowly whisk the egg yolk mixture back into the saucepan. Whisk constantly until the mixture begins to thicken and comes to a very gently boil (big bubbles begin to break the surface).
- Remove pan from the heat and whisk in the butter, chopped chocolate, and vanilla extract. Stir until completely smooth.
- Pour filling into the cooled cookie crust and smooth into an even layer. Place a piece of plastic wrap gently on top and refrigerate until filling is set, about 4-6 hours or overnight, if desired.
- Once pudding has set, make the topping by adding the cream to a mixing bowl. Mix with electric mixers on high speed for 1-2 minutes.
- Add the sugar and vanilla extract. Continue mixing until soft peaks form, about 2-3 minutes.
- Spread whipped cream over pie and top with chocolate curls or shavings.
Nutrition Facts : Calories 479 kcal, Carbohydrate 39 g, Protein 6 g, Fat 33 g, SaturatedFat 18 g, Cholesterol 158 mg, Sodium 237 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving
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 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 FLUFF PIE
Make and share this Chocolate Fluff Pie recipe from Food.com.
Provided by Punky Julster
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- crust: Combine all crust ingredients.
- Press into a 10-inch glass pie pan.
- Bake 15 minutes.
- Let cool on wire rack.
- filling: Melt chocolate in double boiler with marshmallows, sugar, salt and milk.
- Stir until melted.
- Remove from heat.
- Beat cream cheese until smooth then beat in chocolate mixture; mixing well.
- Add vanilla extract.
- Set aside to cool.
- Fold in Cool Whip.
- Put into cooled pie shell.
- Garnish with shaved chocolate.
- Refrigerate overnight.
Nutrition Facts : Calories 646.3, Fat 52, SaturatedFat 33.1, Cholesterol 61.7, Sodium 277.7, Carbohydrate 45.8, Fiber 3, Sugar 38.8, Protein 5.4
STRAWBERRY AND CHOCOLATE JIGGLE-FLUFF PIE
Provided by Sunny Anderson
Categories dessert
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- In a 13 by 9-inch pan, add the pretzels, butter, and 2 tablespoons sugar. Stir to combine. Press mixture into the bottom of the pan and bake 8 to 10 minutes. Remove from the oven and set aside to cool.
- In a stand mixer or a medium bowl, add the cream cheese, 2 tablespoons sugar, powdered sugar, cocoa powder, and beat until well blended. In a clean bowl, combine 2 cups of the heavy cream, vanilla, 1 tablespoon sugar, and a pinch of salt and beat until soft peaks form. Gently fold the whipped cream into cream cheese mixture and spread it evenly over the cooled pretzel crust.
- Add the pineapple juice to a small pot over medium-high heat, and bring to a simmer. Remove from the heat, add the gelatin powder and stir to dissolve. Add the strawberries and let mixture come to room temperature or quick chill it over a bowl filled with ice water while whisking. Pour the gelatin mixture over cream cheese layer and refrigerate until set, about 1 hour.
- Whip the remaining 2 cups of heavy cream with remaining 2 tablespoons sugar. When the strawberry gelatin layer is set, smooth the whipped cream over the top and sprinkle evenly with chocolate shavings. Refrigerate at least 2 hours before serving.
CHOCOLATE CREAM PIE WITH OREO CRUST
Chocolate wafers may be standard, but a buttery Oreo crumb crust is an even better base for this chocolate cream pie. A store-bought cookie crust filled with from-scratch custard is the perfect combination of simple and sophisticated, with a bit of nostalgia for good measure. Depending on the size of your pie plate, you may have some custard left over after filling the crust: It's a perfect baker's treat.
Provided by Samantha Seneviratne
Categories custards and puddings, pies and tarts, dessert
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened. Tip mixture out into a 9-inch pie plate, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes. Transfer to a rack to cool.
- Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder and salt. Pouring just a little at first, whisk the milk into the sugar mixture until you have a smooth paste. Gradually add remaining milk, whisking constantly. Whisk in egg yolks. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 8 to 9 minutes. Continue to cook, stirring constantly, for 1 minute.
- Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids. Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic wrap and chill until firm, at least 6 hours.
- To serve, whip cream and confectioners' sugar until soft peaks form. Top with whipped cream and sprinkle with crushed Oreos, if using.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 13 grams, Carbohydrate 52 grams, Fat 33 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 390 milligrams, Sugar 39 grams, TransFat 0 grams
CHOCOLATE CREAM PIE I
Creamy chocolate-filled pastry. Top with whipped cream and grated chocolate if you like.
Provided by Debbie Cavitt
Categories Desserts Pies No-Bake Pie Recipes
Time 4h45m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 322.4 calories, Carbohydrate 38.6 g, Cholesterol 89.3 mg, Fat 17.2 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 7.4 g, Sodium 172.2 mg, Sugar 21.8 g
CHOCOLATE PUDDING FLUFF
I made this recipe up one day for my daycare children. I was just trying to use up things in my pantry and the kids ended up loving it. Now they ask for it all the time.
Provided by AMY MCCHESNEY
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Make pudding according to instructions on box.
- Fold in Cool Whip, mixing well.
- Gently fold in graham crackers and marshmallows.
- Spoon into serving dishes and sprinkle with chocolate chips.
Tips:
- For a richer chocolate flavor, use dark chocolate or semisweet chocolate chips.
- To make the pie ahead of time, prepare the crust and filling as directed. Cover and refrigerate for up to 3 days. Before serving, let the pie sit at room temperature for 30 minutes.
- For a fancier presentation, pipe the whipped cream topping onto the pie using a star tip.
- Serve the pie with fresh berries, chocolate shavings, or ice cream.
Conclusion:
This chocolate fluff pie is a light and airy dessert that is perfect for any occasion. It is easy to make and can be prepared ahead of time. The combination of chocolate and whipped cream is sure to please everyone. So next time you are looking for a special dessert, give this chocolate fluff pie a try.
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