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| | From:  A_Normalee_T (Original Message) | Sent: 8/17/2007 3:11 AM |
Chocolate Mousse Pie
12 ounces semisweet chocolate chips
1 and one half cups whipping cream
2 tsp. vanilla
One third cup powdered sugar
1 9-inch chocolate piecrust
Place chocolate chips in a glass bowl along with half of the whipping cream and microwave on high at 1 minute intervals until chocolate melts and mixture is smooth. Allow mixture to cool. Meanwhile, beat remainder of whipping cream until soft peaks form. Add vanilla and sugar and continue beating. Slowly add chocolate mixture and mix well. Place in the chocolate piecrust and refrigerate for several hours before serving. |
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Peanut Butter Chocolate Mousse Pie
6-8 servings
3 hours 5 minutes 3 hrs prep
1 (9 inch) pie crusts, baked & cooled
1 (10 ounce) package peanut butter chips (1 1/2 cups melted over a double boiler & the rest reserved to sprinkle on top)
3 ounces cream cheese, softened
1/4 cup powdered sugar
1/3 cup milk
2 tablespoons milk
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/3 cup cocoa
1 cup whipping cream
1 teaspoon vanilla
1. Beat cream cheese, powdered sugar, and 1/3 cup milk until smooth.
2. Add melted peanut butter chips and beat well.
3. Beat in remaining 2 tablespoons milk.
4. Spread mixture evenly in pie crust.
5. In a small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften.
6. Add boiling water; stir until gelatin is completely dissolved.
7. Cool slightly.
8. Mix sugar with cocoa; then add whipping cream and vanilla.
9. Beat at medium speed until stiff.
10. Pour in gelatin mixture, beating until well blended.
11. Spread evenly over peanut butter layer.
12. Refrigerate for several hours.
13. Garnish with peanut butter chips.
14. Store, covered, in Refrigerator. |
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Chocolate Meringue Pie
3/4 c. sugar
3 tbsp. cornstarch
3 tbsp. flour
1/2 tsp. salt
2 1/2 c. milk
2 squares chocolate
2 egg yolks
1 tsp. vanilla
Grate or cut chocolate into 2 cups milk, place over hot water to melt. Combine first 4 ingredients and blend with 1/2 cup milk. When chocolate is melted and milk is scalded, add to egg yolks well beaten. Stir constantly. Add flour and sugar mixture. Cook over boiling water stirring constantly until thick, add vanilla. Cool.
Place in pastry shells and top with meringue made of 3 egg whites and 6 tablespoons sugar. Beat egg whites until stiff then add sugar gradually. Spread on pie. Bake in oven at 300 degrees for 7 minutes. |
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MOM'S CHOCOLATE PIE
Ingredients:
1 c. sugar
3 Tbsp. cocoa
1 egg, separated
1 c. coconut
3/4 c. flour
2 c. milk
1 tsp. vanilla
1 baked pie shell
Instructions: Combine sugar and cocoa in a saucepan. Add flour. Add egg yolk and milk; cook, stirring constantly, until thickened. Add vanilla. Mix well. Pour into pie shell. Top with coconut. May make egg white meringue and brown if desired. Serve hot or cold.
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No Bake Chocolate Pie
8 oz container whipped topping, thawed
1/3 cup chocolate syrup
gram cracker crust
Mix whipped topping and syrup until well blended. Pour into crust and
smooth over. Cover and freeze at least 3 hours before serving. |
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Happy Valley Chocolate Pie
6 oz. chocolate morsels
1 pkg. Heath Bar bits
9 oz. whipped topping
1 graham cracker crust
Melt chocolate morsels and heath bar bits (bits won't melt completely) in a double boiler over hot water. Mixture will be stiff.
Fold with whipped topping (chop mixture to blend).
Pour into crust and chill.
Serves 6 to 8 |
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S'More Pie
Ingredients
�? 1 (8 in.) prepared graham cracker crumb crust
�? 2 cups Semi-Sweet Chocolate Morsels
�? 3 cups miniature marshmallows
�? 1/3 cup milk
�? 2 cups heavy whipping cream
Directions
HEAT 1 3/4 cups morsels, 1 cup marshmallows and milk in a medium, heavy-duty saucepan over low heat, stirring until marshmallows are melted (do not overheat). Pour into large bowl. Cool to room temperature.
WHIP cream in small mixer bowl until stiff peaks form. Fold 3 cups whipped cream and remaining marshmallows into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream and remaining morsels. |
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Cappuccino Chocolate Pie
Crust Ingredients:
3/4 cup very finely chopped pecans
1/2 cup graham cracker crumbs
1/4 cup Butter, melted
2 tablespoons granulated sugar
Filling Ingredients:
1 cup milk chocolate chips 1/4 cup whipping cream
1 tablespoon instant coffee granules*
1 cup granulated sugar
3/4 cup Butter, softened
3/4 cup pasteurized refrigerated egg substitute
1 teaspoon vanilla extract
Garnish Ingredients:
Whipped cream, if desired
Chocolate-covered expresso beans, finely chopped or pecan halves, if desired
1. Combine all crust ingredients in small bowl; mix well. Press firmly onto bottom and up sides of ungreased 9-inch pie pan. Set aside.
2. Melt chocolate chips, 1/4 cup whipping cream and coffee granules in 1-quart saucepan over low heat, stirring occasionally, until smooth (3 to 4 minutes). Set aside.
3. Combine 1 cup sugar and 3/4 cup butter in small mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add melted chocolate mixture. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Gradually add egg substitute and vanilla. Continue beating until light and fluffy (3 to 4 minutes). (Mixture may look slightly curdled.)
4. Spoon mixture into prepared crust. Refrigerate at least 2 hours or until set. Garnish with whipped cream and espresso beans, if desired. Store refrigerated.
Makes 12 servings. |
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Charlotte Chocolate Pie
2 egg yolks
2 cups milk
1 cup sugar
1/3 cup cocoa
1 pinch salt
1 pie shell (9-inch), baked
1/3 cup plain flour
1/2 teaspoon vanilla extract
1 teaspoon butter
Whipped cream for topping
Beat egg yolks; add milk. Sift together dry ingredients. Stir 1/3 egg-milk mixture into dry ingredients to form a paste. Add remaining liquid. Cook in a double boiler, stirring frequently. When thickened, add vanilla and butter.
Pour into baked pie shell. Top with whipped cream. Refrigerate for about 2 hours before serving. |
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NUTTY CHOCOLATE SOUR CREAM PIE
4 eggs
2/3 cup sour cream
2/3 cup firmly packed brown sugar
1/4 cup honey
1 teaspoon vanilla extract
2 cups pecans -- chopped
1 cup semisweet chocolate chips
1 pie crust (9 inch)
Preheat oven to 350 degrees F. In large bowl, combine eggs, sour cream,
brown sugar, honey, and vanilla extract; beat well. Stir in pecans and
chocolate chips. Pour into prepared pie shell. Bake 40 to 45 minutes. Serve
warm (with whipped cream, if desired). Yield: 10 servings. |
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CREAMY CHOCOLATE ALMOND PIE
7 ounces chocolate-almond candy bar
18 marshmallows
1/2 cup milk
1 cup whipping cream -- whipped
1 9" pastry shell
Combine candy bar, marshmallows, and milk in a heavy saucepan. Cover and
cook over low heat, until melted, stirring occasionally. Remove from heat;
cool. Fold in whipped cream. Pour mixture into pastry shell. Chill at least
8 hours. Yield: about 10 servings. |
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Tin Roof Chocolate Pie
Ingredients
�? 1 prebaked 9-inch (4-cup volume) deep-dish pie shell
�? 1 recipe CHOCOLATE LAYER
�? 2 cups Semi-Sweet Chocolate Morsels
�? 1 tablespoon butter
�? 1 recipe CARAMEL LAYER
�? 20 vanilla caramels
�? 1 1/3 cups heavy whipping cream
�? 1 1/2 cups lightly salted peanuts
�? 1 recipe MARSHMALLOW LAYER
�? 1/2 cup milk
�? 15 large marshmallows
�? 1/4 teaspoon vanilla extract
�? 1 Topping
Directions
FOR CHOCOLATE LAYER:
HEAT 1/3 cup morsels and butter in small saucepan over low heat stirring frequently, until morsels are melted. Spread melted chocolate on bottom and up sides of prebaked pie shell. Refrigerate for 15 minutes or until set.
FOR CARAMEL LAYER:
HEAT caramels and 1/3 cup whipping cream in small saucepan over medium heat, stirring frequently, until caramels are melted and mixture is smooth. Stir in nuts. Spoon over chocolate layer; cover. Refrigerate.
FOR MARSHMALLOW LAYER:
HEAT 1 1/3 cups morsels, milk and marshmallows in medium saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and mixture is smooth. Remove from heat. Stir in vanilla extract. Cool completely.
BEAT remaining whipping cream until soft peaks form; fold into cooled marshmallow mixture. Carefully spoon over caramel layer (pie will be full). Refrigerate for 3 hours or overnight.
FOR TOPPING:
HEAT 3 caramels, 2 tablespoons whipping cream and 1 tablespoon butter in small saucepan over low heat, stirring frequently, until smooth; cool slightly. Top each serving with topping, whipped cream and remaining morsels. |
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Chocolate Angel Pie
Meringue Shell:
2 egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
Filling:
1 cup (6-ounce) semisweet chocolate chips
3 tablespoons strong coffee
1 teaspoon vanilla
1 cup heavy cream
Nuts, chopped, optional
In a mixing bowl, beat the egg whites with the cream of tartar until
foamy. Add the sugar, 1 tablespoon at a time, beating until soft peaks
form. Spread in a well-greased 9-inch pie pan. Bake at 275°F for 50
minutes. Cool. To prepare the filling, melt the chocolate chips in a
double boiler over hot but not boiling water. Stir in the coffee until
smooth. Remove from the heat; stir in the vanilla until well blended.
Set aside to cool. In another mixing bowl, beat the cream; fold in the
chocolate mixture. Pour into the meringue shell. Sprinkle with nuts if
desired. Chill for several hours.
Yield: 6 to 8 servings. |
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CHOCOLATE CREAM PIE
For crust
1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers)
5 tablespoons unsalted butter, melted
1/4 cup sugar
For filling
2/3 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
3 cups whole milk
5 oz fine-quality bittersweet chocolate (not unsweetened), melted
2 oz unsweetened chocolate, melted
2 tablespoons unsalted butter, softened
1 teaspoon vanilla
For topping
3/4 cup chilled heavy cream
1 tablespoon sugar
Make crust:
Put oven rack in middle position and preheat oven to 350°F.
Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.
Make filling:
Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.
Spoon filling into crust and chill pie, loosely covered, at least 6 hours.
Make topping:
Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.
Cooks' note:
Pie (without topping) can be chilled up to 1 day.
Makes 8 to 10 servings.
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Chocolate Velvet Pie
Ingredients
�? 1 8-inch (6 oz.) prepared chocolate crumb crust
�? 1 3/4 cups Milk Chocolate Morsels
�? 1 pkg. (8 oz.) cream cheese
�? 1 teaspoon vanilla extract
�? 1 cup heavy whipping cream
�? 1 cup sweetened whipped cream
�? 1 bar (2 oz. total) Semi-Sweet Chocolate Baking Bars
�? 1/4 cup chopped nuts
Directions
MICROWAVE morsels in a medium, uncovered, microwave-safe bowl on MEDIUM-HIGH power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until melted. Cool to room temperature.
BEAT melted chocolate, cream cheese and vanilla extract in a large mixing bowl until light in color. Fold in whipped cream. Spoon into crust. Refrigerate until firm. Top with sweetened whip cream, chocolate curls and nuts.
CHOCOLATE CURLS:
Carefully draw a vegetable peeler across a bar of Semi-Sweet Chocolate. Vary the width of your curls by using different sides of the chocolate bar. |
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Hershey Almond Bar Pie
20 large marshmallows
4 (1 1/2 ozs) milk chocolate candy bars with almonds
1/2 c milk
1 c heavy cream
1 tsp vanilla
1 8-in ready made graham cracker crust
sweetened whipped cream (to garnish or use homemade)
chocolate shavings, to garnish
1. Melt marshmallows together with the broken up chocolate bars
in the top of a double boiler set over simmering water, stirring
constantly.
2. Once smooth, remove from heat and let cool.
3. Whip cream until stiff peaks form, then fold gently into the
cooled chocolate mixture.
4. Stir in vanilla.
5. Spread into pie shell and chill.
6. Serve topped with mounds of sweetened whipped cream and
garnish with shaved chocolate if desired.
8 Servings Prep time: 15 mins Calories: 231
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