Tag: Chocolate Pies

Chocolate · Desserts

Nestle Tollhouse Heavenly Cream Cheese Pie

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Taken from a Tollhouse Cookbook from 1980, this chocolate cream pie is a great and a little different pie. Just finished making the Fresh Peach Miracle Pie for family tonight, but as soon as it is gone, will be making this pie…

Chocolate Nut Crust

1 6 oz package (1 cup) Nestle Toll House Semi sweet chocolate chips

1 tables shortening

1 1/2 cups finely chopped pecans

Filling

1 (6 oz) package (1 cup) semi-sweet chocolate chips

1 (8 oz) package cream cheese, softened

3/4 cup sugar, divided

1/8 teas salt

2 eggs, separated *(If you worry about the egg yolks, buy imitation eggs for this recipe but you will still need 2 egg whites)

1 cup heavy whipping cream

2 teas  vanilla

Chocolate crust:

Line a 9″ pie pan with foil. Over hot (not boiling) water, melt 1 cup of the semi-sweet chips with the shortening, stir in nuts.

Spread evenly on bottom and side of prepared pie pan. Chill in fridge until firm, about an hour. Lift out of pan, by the edge of the foil.

Remove foil and place back in pan. Chill until ready to fill.

Filling

Melt the other 1 cup of the chocolate chips over hot (not boiling) water; cool 10 min. In a large bowl, combine cream cheese, 1/2 cup sugar and the salt. Beat until creamy. Beat in egg yolks, one at a time. Stir in cooled chocolate. Set aside. In a small bowl, beat egg whites until foamy. Gradually add 1/4 cup sugar and beat until stiff, glossy peaks form. Set aside. In a small bowl, beat cream and vanilla unit stiff peaks form. Fold whipped cream and beaten egg whites into chocolate mixture. Pour into chocolate crust and place in fridge for about 4 hours. Garnish with more sweetened whipping cream.

Chocolate · Desserts

Chocolate-Caramel Banana Ice Cream Pie

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2015-01-15 10.21.04

The flavor of caramel-chocolate & banana is one of the all time favorite flavor combinations. Taken from the new Food Net Work magazine, this will become a permanent recipe in my dessert folder.

Crust

8 chocolate graham cracker sheets

5 tables unsalted butter, at room temperature

2 tables sugar

1 tables vanilla extract (1 tables, not teas)

Filling

4 oz milk chocolate, chopped

2 (14 oz) cartons vanilla ice cream, softened

2 bananas, thinly sliced

3/4 cup dulce de leche or caramel sauce

Glaze

2 tables heavy whipping cream

2 oz milk chocolate, chopped

1 tables light corn syrup

Make the crust; preheat oven to 350. Pulse the graham crackers, butter, sugar and vanilla in food processor until fine crumbs form. Press evenly into the bottom and up the sides of a 9″ pie plate. Bake until firm, about 15 min. Remove from oven and let cool completely.

Filling: Put the chocolate and 1/4 cup ice cream in a microwavable bowl and microwave in 30 sec intervals, stirring, until the mixture is almost melted. whisk until smooth. Beat the remaining ice cream in a large bowl with mixer until fluffy, but not melted. About 3 min. Beat in the chocolate mixture. Freeze until firm about 1 hour.

Meanwhile, arrange the banana slices in the pie crust. Spread the caramel or dulce de leche over the bananas and freeze until cold, about 30 min. Scoop the ice cream over the bananas and caramel and smooth with rubber spatula. Freeze until very firm, about 4 hours.

Glaze: Bring the heavy cream to a simmer in a small sauce pan over medium heat. Remove from the heat and whisk in the chocolate and corn syrup until melted and smooth. Let cool, whisking occasionally, until spreadable, about 15 min. Slowly pour the glaze over the ice cream, return to freezer until set. Let the pie soften 10 minutes at room temperature before slicing.

Chocolate · Desserts

Chocolate Creme Pie

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Ok, Eric, here it is….my mother’s chocolate pie we have been making for over 50 years. My son-in-law just called for my chocolate pie recipe and I discovered I had never posted the recipe. This is an old fashioned chocolate cream pie that is always a crowd pleaser, topped with whipping cream, you cannot find a better dessert to serve to family or friends. Very simple, very traditional and very very good.

2 1/2 cups milk

1 cup sugar

5 tables unsweetened cocoa

3 egg yolks

1/4 cup flour

1/2 teas salt

2 table butter

1 teas vanilla

Combine all ingredients in a medium saucepan.  Using a whisk, whisk all ingredients until egg yolks are broken up and turn heat under pan. Continue to whisk continually while cooking until the flour, cocoa and eggs are totally blended and all lumps are gone. Continue to stir until mixture begins to bubble and thicken. When it is thick, remove from heat and add 1 teas vanilla and 2 tables butter. Stir until butter is melted and combined. Pour into cooled baked pie shell.  Before serving, top with whipped cream.

Chocolate · Desserts

German Chocolate Fudge Pie

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We are having some friends over tonight for dinner. When I was thinking about what we would have for dessert, this recipe popped in my mind from many years ago. My sister-in-law at that time, had developed a recipe that we had hoped would be exactly like the fudge pie we always ordered at a restaurant there in Corpus. After many attempts, this is the recipe that she finally thought would give us that same flavor. We top it with whipped cream and just used a chocolate crumb pie shell to make it even easier. It is a one bowl fudgy flavored great recipe…easy and yummy….get the whipped cream ready.

1 1/2 cups sugar

2 tables flour

2 tables cornstarch

3 teas unsweetened cocoa

2 tables water

1 1/2 tables melted butter

2 eggs

1 (12 oz) can of evaporated milk

1/2 cup coconut

1/4 cup chopped pecans

1 teas vanilla

1 unbaked pie shell (I use the Keebler Chocolate Crumb shell)

Preheat oven to 375.

In a large bowl, combine the sugar, flour, cornstarch and cocoa. Add water, melted butter and whisk until mixed well. Add the eggs one at a time, beating well after each addition. Add the milk, vanilla, coconut and nuts. Mix until combined. Pour into pastry shell and bake in preheated oven for about 45 minutes, or until firm to the touch.  Cool completely and top with whipped cream.

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Decadent Chocolate Pecan Pie

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This recipe caught my attention because it was different from the other chocolate pecan pie recipes I have made in the past. Taken from Paula Deen magazine, it has a layer of dark chocolate as the bottom layer. I couldn’t even wait until it cooled off before tasting it. It is scrumptious. Took a couple of pieces to a friend who is packing to move to Denver and she loved it.

1 unbaked 9″ pie shell

Preheat oven to 350.

2 (4 oz) bars bittersweet chocolate, chopped *(I didn’t have any on hand, but had a 10 oz package of 60% cocoa bittersweet chips so used 3/4 of that package instead. Worked perfectly)

1/4 cup heavy whipping cream

3/4 cup light corn syrup

1/2 cup light brown sugar

1/2 cup granulated sugar

4 large eggs

2 tables melted butter

1 teas vanilla

2 cups chopped pecans

1/8 teas salt

Melt the chocolate with the whipping cream in the microwave in 30 second intervals until chocolate is melted. Stir until mixed well. Pour chocolate mixture in to the unbaked pie shell and chill for 30 minutes,  Mix the eggs, sugars, syrup, butter, vanilla, salt together and then fold in the chopped pecans. Pour over chilled chocolate layer and bake in preheated 350 oven for 1 hour. (Mine only took 45 minutes). Cool completely before serving.