Does anyone have an easy recipe for chocolate pie? Thanks!?

Answer 1

1 (7 ounce) milk chocolate candy bars
16 large marshmallows or 1 1/2 cups small marshmallows
1/2 cup milk
2 cups whipping cream, whipped
graham crackers or chocolate cookie pie crust

1. Melt the Chocolate bar, Marshmallows and Milk together, COOL (you will add it to the whipped cream later and you don't want it to 'melt.') Fold in the cream, place in pie crust and refrigerate at least 3 hours.
2. You're done and it's DELICIOUS!

Answer 2

This is a pie that I like to make.


Ingredients

1 package jello chocolate instant pudding
1 cup milk
3 1/2 cups cool whip; thawed
20 chocolate sandwich cookies; ground
1 1/2 cups rocks *
1 chocolate cookie crust ( 8 or 9 inch)
Method

* Use any combo of chocolate chips, chopped peanuts, granola bar chunks. Prepare pudding mix with 1 cup milk as directed on package. Fold in whipped topping. Stir 1-cup cookies and "rocks" into pudding mixture. Spoon into piecrust. Sprinkle with remaining cookies. Freeze until firm.

Source: Cool Whip

Answer 3

Go and get some chocolate Jello pudding mix and read the back. While you are at the store pick a pre-made chocolate crumb pie crust, Keeblers makes them, and cream for whipping. I would also get a plain chocolate bar like a Dairy Milk or Hershey's and grate it to garnish the pie.

Answer 4

Easiest ever:

Use one store-bought graham cracker crust.

Mix up a batch of Jell-O no bake chocolate pudding.

Fill the crust. Top with Cool Whip. Chill in fridge for a couple of hours.

Answer 5

Here is a tasty Chocolate Pie!!!

Chocolate Meringue Pie
Pie Crust:
1 1/4 cups all-purpose flour
6 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons cold vegetable shortening or lard
1/4 teaspoon salt
2 tablespoons ice water, or more as needed
Chocolate Filling:
4 ounces bittersweet chocolate, chopped
4 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter, cut into bits and softened
4 large egg yolks
1 cup sugar
3 1/2 cups milk
6 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vanilla

Meringue Topping:
4 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
Finely grated bittersweet chocolate, as garnish


For the pie crust: In a medium bowl using a pastry blender or fork, mix together the flour, butter, shortening, and salt until the mixture resembles coarse crumbs. Add 2 tablespoons ice water and mix just until the water is incorporated. Add more water as needed to make a smooth dough. Form the dough into a disk, wrap tightly in plastic wrap, and let rest in the refrigerator for 1 hour.
Remove from the refrigerator and place on a lightly floured surface. Roll the pastry to a large round, about 12-inches in diameter. Transfer to a deep dish 9-inch pie pan, trim to within 1/2-inch of the pan, and crimp decoratively. Prick with a fork, cover, and refrigerate for 20 to 30 minutes.

Preheat the oven to 400 degrees F.

Line the shell with parchment paper and fill with pie weights. Bake for 10 minutes. Remove the paper and bake until golden brown, about 10 to 15 minutes. Remove from the oven and cool on a wire rack.

Filling: In the top of a double-boiler, or in a metal bowl set over a pot of barely simmering water, melt the bittersweet and unsweetened chocolates and butter, stirring, until smooth. Remove from the heat.

In a bowl, beat the egg yolks with the sugar until thick and pale yellow.

In a medium, heavy saucepan, heat milk. Add 1 cup of the hot milk mixture to the yolks and whisk until smooth. Add the beaten yolk mixture to the saucepan with the hot milk and bring to a simmer over medium-low heat. Whisk in the cornstarch and salt and cook over very low heat until thickened. Simmer, whisking constantly, until thick and smooth, about 3 minutes. Remove from the heat and whisk in the melted chocolate and vanilla. Cover with plastic wrap, pressing down on the surface to prevent a skin from forming, and cool completely. Pour the filling into the crust and refrigerate until cold, at least 4 hours or overnight.

Meringue: In a large non-reactive bowl using an electric mixer, beat the egg whites with the cream of tartar and salt until soft peaks start to form. Slowly add the sugar while beating and continue to beat until glossy and stiff peaks form. (Be careful not to overbeat, as will be difficult to spread.)

Preheat the oven to 325 degrees F.

Spread the meringue over the chocolate pie, smoothing out to the pastry edges (so the meringue won't draw up during baking). With a dull knife, make decorative peaks in the meringue. Bake until the meringue is golden, about 14 to 15 minutes.

Remove from the oven and let cool for at least 2 hours in the refrigerator. Sprinkle with grated chocolate, and serve.

:)