Easy and Decadent No Bake Chocolate Cream Pie!
Easy and Decadent No Bake Chocolate Cream Pie!
This decadent no bake chocolate cream pie was so delicious and creamy. It is a perfect addition to any holiday dessert table. I hope you enjoy this recipe!
#nobakechocolatecreampie #chocolatecreampie #chocolatepie #chocolate #pie #dessert #holidaypie #Christmaspie
No Bake Chocolate Cream Pie Recipe
Ingredients
Crust (Makes 1 Crusg):
20 chocolate cream filled cookies
5 Tbsp of butter
Pie Filling (Enough for 2 pies):
2 cups Heavy Whipping Cream
1 stick of butter
¼ cup cocoa powder
14 ounces can sweetened condensed milk
3 Tbsp cornstarch
1 tsp vanilla extract
¼ tsp salt
10 oz frozen whipped topping
Instructions
Crust
1. Melt butter in a saucepan or microwave.
2. Blend cookies to a fine crumb in your blender. Alternatively, place cookies in a large press and seal bag and crush them by pressing a glass cup, heavy pan, or rolling pin over them.
3. Add crumbs to the pie pan, and add melted butter on top and mix together until every crumb is covered.
4. Press crumbs together to cover the bottom and sides of the pie pan.
5. Place in the refrigerator until ready to use.
Pie Filling
1. In a saucepan, melt butter and cocoa powder.
2. In a small bowl, add cornstarch and some of the cocoa mixture, and mix with a fork until it dissolves. Add it along with the sweetened condensed milk, vanilla, and salt to the cocoa powder and butter mixture. Stir for one minute. Remove mixture from heat and allow to cool for at least 20 minutes.
3. In the meantime, add heavy whipping cream to a bowl. With a wire whisk, mix with either a handheld mixer or a stand mixer until the heavy cream becomes firm and forms high peaks when lifted with a spoon (1-2 minutes).
4. Add some of the whipped cream into the chocolate mixture to thin it out before adding it to the whipped cream.
5. Pour chocolate mixture into the whipped cream and fold with a spoon or spatula until well combined.
6. Fold in frozen whipped topping until fully combined.
7. Place filling inside of the crust and freeze for at least 4 hours.
*Garnish with whipped topping, chocolate chips, or cookie crumbs as you desire.
Enjoy!
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How To Make Tiramisu - A Decadent Italian Dessert!
#Tiramisu #ItalianDessert #Decadent
This one is an all time favourite of mine! This dessert is so creamy, full of flavour and just melts in your mouth! The Mascarpone cheese gives it a full depth of flavour and when combined with the bitterness of coffee & unsweetened cocoa powder, it transforms it to a rich, flavourful, decadent dessert!
Servings: 12
Ingredients:
1 x package Italian Lady Fingers (about 28 pieces)
2 x TBSP Instant Coffee Or Instant Espresso
2 x cups hot Water
6 x Egg yolks
1 x cup Sugar
1 x package Mascarpone Cheese (8 oz)
2 x cups Light Whipped Cream (Light Cool Whip)
2 x TBSP 1% Skimmed Milk
Unsweetened Cocoa Powder (garnish)
Follow the steps in this video or hop on over to my blog to review it in more details (with pictures):
bites-n-crumbs.com/blog/tiramisu
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Biscoff Cake Recipe | Cake Trends 2023 | How to make a Lotus Biscoff Cake
This cake is one of the best! Biscoff lover or not you’ll find yourself reaching out for a second slice of this cake ????
This recipe is very easy to follow.
You don’t have to cover the entire cake in buttercream if you don’t want to. Just spread in between layers and enjoy ????
Weve also got a afudgy biscoff brownie recipe check it out!
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Making the Best Dessert Even Better!
A creamy chocolate cheesecake served on a crisp Oreo crust and topped off with dark chocolate ganache and homemade whipped cream. No water bath required!
Full Printable Recipe:
Ingredients
Oreo Crust
4 Tablespoons butter melted (salted or unsalted will work, I just use whichever I happen to have on hand).
25 Oreos
Chocolate Cheesecake
10 oz dark chocolate¹ (285g)
32 oz cream cheese² softened to room temperature (907g)
1 1/3 cup granulated sugar 266g
1 1/2 teaspoons vanilla extract
2/3 cup sour cream (160g) room temperature preferred
4 large eggs room temperature, lightly beaten
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9 Springform pan (Affiliate Link):
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Instructions
00:00 Introduction
Oreo Crust
00:16 Preheat oven to 325F (160C) and wrap the outside of a 9 springform pan with foil (this is to prevent any leaks, as springform pans are notorious for leaking).
00:21 Prepare Oreo crust by placing cookies in the basin of a food processor and pulsing until pulverized to fine crumbs. Combine cookie crumbs and melted butter and stir until crumbs are moistened. Pour into springform pan and press evenly over the bottom and partially up the sides of the pan.
Cheesecake
01:53 Chop your chocolate bars into small pieces (if using chocolate chips, you do not need to chop) and place in a medium-sized bowl. Microwave for 30 seconds, stir well. Microwave again for 15 seconds and stir again, repeat until chocolate is smooth and completely melted. Set aside to cool.
02:54 In a stand mixer (or in a large bowl with a hand-mixer), cream together softened cream cheese and sugar until smooth, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well.
04:08 Add sour cream and vanilla extract and stir on low-speed until combined.
04:23 Check the temperature of your chocolate. It should not feel hot to the touch and should not be so cool that it has re-solidified. If it's near room temperature, turn your mixer to low-speed and drizzle chocolate into the batter until well-combined.
04:42 Add eggs, one at a time, beating until just mixed after each addition. Do not over-mix or your cheesecake may crack. Scrape the sides and bottom of the bowl and stir on low-speed again until ingredients are completely combined.
04:27 Spread cheesecake batter evenly over prepared cookie crust. Bake on 325F (160C) for 70-75 minutes or until cheesecake springs back to the touch if lightly touched. Edges should be set but the center should still be slightly jiggly like Jello. Do not over-bake or the texture will not be creamy as it should be.
06:11 Allow cheesecake to cool to room temperature, and then transfer to refrigerator and chill at least 6 hours before serving. If desired, top with homemade whipped cream!
Notes
¹Chocolate: I recommend using baking bars but chocolate chips will work. I like to use 60-75% chocolate, but you could also get away with using semisweet chocolate in a pinch
² Cream cheese. Do not use the spreadable type of cream cheese that is sold in a tub or low-fat cream cheese. Use full-fat, the kind that is sold in bricks (you'll need four 8-oz bricks).
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????????Ingredients for recipe seen in video today:
1 stick of butter
1/4 cup of sugar
3 ????eggs
2 tablespoons of oil
1 teaspoon almond extract
1 cup of milk ( Because I was using gluten free flour I needed more liquid but if you are using regular flour half a cup of milk should be enough.
2 cups of flour ( I used I cup of gluten free flour + 1 cup of almond flour)
1 teaspoon of baking powder
pinch of salt.
confectioners sugar.
optional: Nutella, jam or homemade whipped cream.
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Deep Dish French Silk Pie with Hazelnut Oreo Cookie Crust
Recipe: ambitiouskitchen.com/deep-dish-french-silk-pie-with-hazelnut-oreo-cookie-crust
THE BEST French silk pie ever with an incredible hazelnut oreo cookie crust and whipped cream topping. This rich, decadent, deep dish chocolate silk pie recipe is perfect for birthdays or holidays!