Indulge in the symphony of flavors with our decadent Rich Chocolate Pie. This classic dessert is elevated to new heights with its velvety smooth chocolate filling, nestled in a flaky, buttery crust. Each bite is a harmonious blend of rich chocolate, a hint of sweetness, and a textural contrast that will tantalize your taste buds. This comprehensive guide provides you with three irresistible variations of this timeless treat: the Classic Rich Chocolate Pie, a gluten-free alternative for those with dietary restrictions, and a vegan option for the plant-based enthusiasts. Get ready to embark on a culinary journey that will leave you craving for more.
Here are our top 6 tried and tested recipes!
EXTRA-RICH CHOCOLATE PECAN PIE
Make and share this Extra-Rich Chocolate Pecan Pie recipe from Food.com.
Provided by CoffeeMom
Categories Pie
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine the chocolate chips, evaporated milk, and butter in a small saucepan.
- Cook over low heat, stirring constantly, until mixture is smooth and creamy.
- Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well.
- Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell.
- Bake in a 375 degree F. oven for 40 minutes or until the filling is set.
- Cool on a wire rack.
RICH CHOCOLATE PIE
This is a 'made from scratch' rich creamy chocolate pie like your grandmother used to make.
Provided by Linda
Categories Desserts Pies Chocolate Pie Recipes
Yield 10
Number Of Ingredients 10
Steps:
- Whisk together 2/3 cup sugar, flour, cocoa, and egg yolks in a saucepan. Stir in milk. Cook over medium heat, stirring constantly until thick. Start with a whisk and then use a spoon to stir the custard as it cooks.
- Remove pan from heat, and add vanilla extract and butter. Mix well; pour filling into a baked, deep dish pie crust. Let cool completely.
- In a mixing bowl, beat the egg whites until peaks form. Slowly add 1/2 cup sugar, and beat again until stiff peaks form. Spread over cooled pie.
- Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until meringue browns. Let pie cool several hours before serving.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 41.6 g, Cholesterol 153.1 mg, Fat 18.3 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 8.9 g, Sodium 236.5 mg, Sugar 30 g
RICH CHOCOLATE TRUFFLE PIE
The best of 3 worlds. Rich, good and quick! This pie can be made in either an 8 or 9 inch pie pan.
Provided by MARBALET
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 5
Steps:
- In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
- In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
- Refrigerate at least 8 hours before serving.
Nutrition Facts : Calories 518.6 calories, Carbohydrate 47.4 g, Cholesterol 61.4 mg, Fat 37.9 g, Fiber 2.9 g, Protein 4.1 g, SaturatedFat 19.7 g, Sodium 209.1 mg, Sugar 33.4 g
PAULA DEEN'S RICH CHOCOLATE MERINGUE PIE RECIPE - (3/5)
Provided by á-72367
Number Of Ingredients 10
Steps:
- Preheat oven to 325. In a large heavy saucepan, combine flour, cocoa, and sugar. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour mixture into prepared piecrust. Using the back of a spoon, spread meringue over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sift cocoa over the top of the pie if desired. Store in refrigerator.
PAULA DEEN'S RICH CHOCOLATE MERINGUE PIE RECIPE - (3.9/5)
Provided by kshepherd322
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F. In a large heavy saucepan, combine flour, cocoa, and sugar. Stir in milk and egg yolks. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat; stir in butter and vanilla. Pour mixture into prepared piecrust. Using the back of a spoon, spread meringue (recipe below) over hot filling, sealing to edge of pie crust. Bake for 23 minutes. Cool completely on a wire rack. Sift cocoa over the top of the pie if desired. Store in refrigerator. MILE-HIGH MERINGUE: Separate a cold egg by transferring the yolk between the broken halves and letting the white drip into a small bowl. Transfer the white into a metal or glass mixing bowl. Separate the next egg over the small bowl as well-not over the mixing bowl. This way, if some of the yolk gets in the white, then you have lost only one egg. Let egg whites come to room temperature. Beat the egg whites at the mixer's top speed until the mixture looks like sea form on a beach. Add cream of tartar to the foam to help stabilize the meringue. Keep beating egg whites at high speed until they reach soft peaks. When you lift the beaters from the beaten egg whites, the peaks will stand up straight and then fall over. Add the sugar gradually, about a tablespoon at a time, all while beating at a high speed. When you lift the beaters, the meringue pulls into pointy peaks that stay that way. At this stage, add the vanilla, and beat just long enough to mix it in.
RICH CHOCOLATE PIE
A decadently rich chocolate pie nestled in a graham cracker crust garnished with fresh whipped cream and chocolate shavings. This decadent chocolate pie is perfect for potlucks, birthdays and neighborhood shindigs. A chocolate lovers dream come true!
Provided by Beth Pierce
Categories Pies
Time 45m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 375 degrees. Spray a 9 inch pie plate with nonstick baking spray.
- 2. Combine melted butter, graham cracker crumbs and 2 tablespoons sugar. Press into prepared pie plate. Bake 7-8 minutes.
- 3. In a large 2.5 quart saucepan whisk together sugar, cornstarch and salt. Whisk in milk, 1 cup cream, chocolate chips and chocolate. Place over medium low heat and cook to a low boil; whisking constantly. Boil for 1-2 minutes or until thickened. Remove from heat. Whisk about 1/2 cup of the hot mixture into the eggs yolks a few tablespoons at a time. Place pot back over medium low heat. Slowly whisk the warmed egg/chocolate mixture into the pie filling. Bring back to a low boil for 1-2 minutes: whisking constantly Pour into the graham cracker crust. Refrigerate overnight or up to 24 hours.
- 4. Before serving beat 1 cup whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Spread or pipe on to the pie. Using vegetable peeler garnish with mini chocolate shavings.
Tips:
- Use high-quality chocolate: The quality of the chocolate you use will have a big impact on the flavor of your pie. Look for a chocolate that is at least 70% cacao and has a rich, dark flavor.
- Don't overmix the batter: Overmixing the batter will make the pie tough. Mix just until the ingredients are combined.
- Bake the pie in a water bath: Baking the pie in a water bath will help to prevent the crust from cracking and will also help to create a smooth, creamy filling.
- Let the pie cool completely before serving: The pie will need to cool for at least 2 hours before it is ready to serve. This will allow the filling to set and the flavors to develop.
Conclusion:
This rich chocolate pie is the perfect dessert for any occasion. It is easy to make and always a crowd-pleaser. With its decadent chocolate filling and flaky crust, this pie is sure to be a hit. So next time you are looking for a special dessert, give this rich chocolate pie a try. You won't be disappointed.
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