THE EASIEST CREAMY CHOCOLATE PIE | No Bake 5 Ingredient Pie Recipe
THE EASIEST CREAMY CHOCOLATE PIE | No Bake 5 Ingredient Pie Recipe
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Milk-Chocolate Pudding Pie- Everyday Food with Sarah Carey
Sarah Carey shares a recipe that combines a vanilla wafer cookie crust with a semi-sweet and milk chocolate pudding filling; all topped with vanilla bean whipped cream.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chocolate Cream Cheese Dream Pie - No bake Chocolate Pie
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GRANNY'S CHOCOLATE PIE- simple to make
This pie is so smooth and silky. My favorite. Check this channel for other filling recipes and also a delicious meringue recipe. Yummm!!
Chocolate Pie
Chocolate Pie
2 1/2 cups sugar
2/3 cup corn starch
6 Tablespoons cocoa
1/8 teaspoon salt
4 cups milk
6 egg yolks
4 Tablespoons butter
2 teaspoons vanilla
Mix, sugar, cornstarch, cocoa, and salt in a large sauce pan. Whisk in about half of the milk to dampen. Add egg yolks, and whisk well. Then stir in the rest of the milk. Cook, stirring constantly, over medium-high heat until thick. Remove from the stove and stir in butter and vanilla until butter is melted. Pour into a baked pie shell. Top with meringue using the recipe below.
MERINGUE:
6 egg whites
3/4 cup sugar
1 Tablespoon corn starch
1/2 teaspoon Cream of Tartar
Begin whipping egg whites with a whisk. In a separate bowl combine sugar and corn starch. Once egg whites are at a soft peak, slowly spoon in sugar one spoonful at a time. Sprinkle in the Cream of Tartar and continue beating to stiff peaks. Spoon onto pie filling, sealing the meringue to the edges of the crust. Bake in 400° oven for eight minutes or until lightly browned. Cool completely before slicing.
Chocolate Cream Pie
Recipe ⬇️⬇️⬇️ or PRINT:
Here is the most magnificent of all magnificent pies - the great Chocolate Cream Pie!! Also known as a Chocolate Pudding Pie, it’s basically a better version of the good ole’ Sara Lee frozen Bavarian Pies which, as a kid, I thought was the best thing ever.
That chocolate custard filling is everything.
I really hope you try it! I seriously don’t know of anywhere in Sydney that sells something like this. (Beyond the freezer section of supermarkets ????) - N x ❤️
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CHOCOLATE CREAM PIE
(aka Chocolate Pudding Pie aka 1 million x better than Sara Lee Bavarian Pie!)
INGREDIENTS
Crust:
25 Oreo biscuits, whole with filling in tact (244g / 8.5 oz) (sub plain choc cookies/biscuits)
5tbsp/ 60g butter, melted
Filling:
1/4 cup cornflour / cornstarch
2/3 cup sugar
Pinch of salt
2 cups milk, full-fat
1 cup cream (full fat, or sub with milk)
4 egg yolks, beaten
2 tbsp unsalted butter, melted
1 tsp vanilla extract
150g/ 5 oz dark 70% cocoa or bittersweet chocolate, broken or chopped
75g/ 3 oz milk chocolate (if not buttons, chop or break into pieces)
Topping:
1 1/2 cups thickened / heavy cream for whipping + 2 tbsp sugar + 1/2 tsp vanilla extract
Chocolate for shaving
DIRECTIONS
1. Blitz Oreos or place in ziplock bag and bash with rolling pin until fine crumbs. Add butter, blitz, pour into 23cm/9” pie dish. Press into base and sides. Bake 10 min @ 180C/350F (160C fan), press down puffed up crust, then cool.
2. Place cornflour, sugar and salt in medium saucepan. Whisk. Add milk, cream, yolks, whisk to combine. Turn stove onto medium high and heat the mixture, whisking occasionally. Once the liquid starts getting hot, turn down to medium and start whisking constantly, you will notice / feel it thicken.
3. As soon as you see bubbles (you will need to pause to see) whisk for 45 sec, then take off the stove. Whisk in butter, vanilla and chocolate until smooth. (Pesky lumps? Strain custard into crust)
4. Pour into pie crust, cover with round piece of baking/parchment paper, cool on counter then refrigerate 12+ hrs.
5. Whip cream, sugar and vanilla, spread onto pie. Either use a knife or grater to make chocolate shavings and sprinkle over top. Serve! (Keeps great for 2 days, on day 3 base softens slightly).
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