Chocolate Chip Cookie Pie
My mom’s “Tollhouse Cookie” Pie is my absolute favorite holiday dessert! The gooey chocolate chip cookie filling is SO decadent, and when you top this with fresh whipped cream, it’s perfection. Plus, this pie is SO EASY to prepare! Mix all the ingredients together, pour them into a pre-made pie crust, bake, and enjoy!
Chocolate Chip Cookie Pie
2 eggs
½ cup flour
½ cup brown sugar
½ cup white sugar
2 sticks unsalted butter, melted and cooled
1 cup semi-sweet chocolate chips
1 frozen deep dish pie crust
½ cup heavy cream
1-2 Tbsp. powdered sugar
¼ tsp. vanilla extract
Preheat oven to 325*. Whisk the eggs in a large mixing bowl. Add the sugars, flour and butter, whisking between each addition. Fold in the chocolate chips. Place your pie crust onto a baking sheet to catch any drips. Pour the batter into the pie crust. Bake for 1 hour then remove to cool. Using an electric mixer, whip the cream, adding in powdered sugar to taste and vanilla extract about halfway through the whipping process. Serve the pie warm, room temperature, or (my favorite) cold! This can be made ahead of time and stored on the countertop or in the fridge. ENJOY!
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Bake with Anna Olson (Advanced): Flawless Pie Crust
Anna teaches you her signature moves to creating a flawless pie crust that will certainly alleviate your anxiety in making pie dough. Using her Blue Ribbon Apple Pie recipe, she points out several tips and tricks that goes into perfecting that pie crust, leaving you a smooth surface without cracks. Follow along as Anna illustrates how easy it is to achieve a lovely pie dough that is ready to “Tuck, trim, fill and bake.”
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Chocolate Chip Cookie Pie
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Everything you love about a chocolate chip cookie...baked in a pie! Vickie & Jo Ann share their recipe for this easy and delicious treat.
Ultimate No Bake Chocolate Pie | One Pot Chef
Ultimate No Bake Chocolate Pie is my over-the-top, easy to make dessert featuring rich cream and dark chocolate. With a crisp cookie pie crust and velvet-smooth chocolate filling, this no-fuss pie is the ultimate in chocolate decadence - give it a go!
ONE POT CHEF COOKBOOKS - PAPERBACKS AND EBOOKS:
ONE POT CHEF COOKBOOKS ON iTUNES BOOKSTORE:
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INGREDIENT LIST:
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350g of Dark Chocolate (or Milk Chocolate if preferred)
1 1/2 Cups of Whipping Cream
250g of Plain Chocolate Cookies (crushed)
100g of Butter (melted)
1 Teaspoon of Vanilla Extract
1/4 Cup of Icing Sugar / Powdered Sugar (sifted)
Preparation Time: About 20 minutes (plus approx. 8 hours chilling time)
SERVES 8
All measurements and temperatures are in Australian Metric.
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Music Track:
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by Kevin MacLeod
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Ina Garten's Chocolate Banana Cream Pie | Barefoot Contessa | Food Network
Ina's idea of a make-ahead dessert? Chocolate Banana Cream Pie!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Banana Cream Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 7 hr 10 min (includes cooling and chilling times)
Active: 45 min
Yield: 8 servings
Ingredients
For the crust:
2 cups graham cracker crumbs (10 to 12 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
For the chocolate filling:
3/4 cup sugar
5 extra-large egg yolks
1/3 cup cornstarch
1 teaspoon kosher salt
4 cups whole milk, scalded
7 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter, diced
1 tablespoon coffee liqueur
1 teaspoon instant coffee powder
For the decoration:
2 large bananas, sliced
1 cup cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract
Milk chocolate, for garnish
Directions
Preheat the oven to 350 degrees.
For the crust, combine the graham cracker crumbs, sugar and butter in a bowl. Press the mixture into an 11-inch false-bottom tart pan, making sure the sides and the bottom of the crust are an even thickness. Bake for 10 minutes and set aside to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, egg yolks, cornstarch and salt. With the mixer on low, slowly add the scalded milk until the mixture is combined.
Pour the mixture into a large saucepan and cook over medium-low heat for about 5 minutes, stirring constantly with a wooden spoon, until the mixture is very thick. Off the heat, add the chocolate, butter, coffee liqueur and coffee powder and stir until the chocolate is melted. Pour the filling into the cooled tart pan and smooth the top. Place plastic wrap directly on top of the chocolate filling and chill for 6 hours.
When ready to serve, remove the plastic wrap from the chocolate and arrange the banana slices in concentric circles on top of the filling.
Place the heavy cream, sugar and vanilla in the bowl of an electric mixer fitted with the whisk attachment and beat until the cream forms firm peaks. Spoon the whipped cream on top of the bananas and gently spread the cream with a spatula to cover the pie, leaving a border of bananas visible at the outside edge. For a garnish, shave curls of milk chocolate on top of the whipped cream.
Remove the pie from the pan, place it on a cake plate and serve.
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Ina Garten's Chocolate Banana Cream Pie | Barefoot Contessa | Food Network