Does anyone know of a double crust baked chocolate pie?

Answer 1

I would not necessarily call this a double-crusted pie, but you do place it in the oven and bake it with this topping on it. Take a look at it by "Clicking" on the website below:


Triple Love Chocolate Pie

Barbara Gilliam named her winning recipe "Triple Love Chocolate Pie" because it contains three of her favorite ingredients -- chocolate, coconut, and pecans -- and because it's made in three delicious layers.

Serving: Serves: 8
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes

1 cup (2 sticks) butter, softened
2 packages (3 ounces each) cream cheese, softened
One 1/3 cups all-purpose flour, divided
1/2 cup pecans, chopped
1/2 cup flaked coconut
2 large eggs
1 cup semisweet chocolate chips
1/2 cup walnuts, chopped
1 cup granulated sugar
1 tablespoon bourbon or 1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup confectioners' sugar
Whipped cream (for garnish)


1. In mixer bowl, beat 1/4 cup butter and one 3-ounce package cream cheese until light and fluffy. Stir in 1 cup flour and mix well. Gather dough into ball, flatten into disk, wrap in plastic and refrigerate 1 hour.

2. Heat oven to 350 degrees F. On a floured surface, roll out dough into 13-inch circle. Place in 9-inch pie pan and trim edge to 1-inch overhang. Fold dough under and flute edge. Sprinkle pie shell with pecans and coconut.

3. Place eggs in food processor or blender and process until frothy. Melt 1/2 cup butter and add to processor with remaining 1/3 cup flour, chocolate chips, walnuts, granulated sugar, bourbon, and salt. Process until chocolate is coarsely chopped. (Do not overprocess.) Pour chocolate mixture over nuts and coconut in pie shell.

4. In medium microwave-proof bowl, melt remaining 1/4 cup butter. Beat in remaining 1 package cream cheese until mixture is smooth. Stir in confectioners' sugar.

5. Spoon cream cheese mixture onto chocolate in dollops, and create a marble effect using the tip of a knife. Bake 45 to 50 minutes, until center rises and pastry is golden brown. Serve with a dollop of whipped cream.

Each serving: About 725 calories, 8 g protein, 70 g carbohydrate, 49 g total fat (22 g saturated), 143 mg cholesterol, 375 mg sodium

Answer 2

INGREDIENTS
1 (9 inch) pie crust, baked
1 1/2 cups white sugar
1/3 cup cornstarch
1/2 teaspoon salt
3 cups milk
3/4 cup semisweet chocolate chips
2 (1 ounce) squares unsweetened chocolate, chopped
4 egg yolks, beaten
1 tablespoon vanilla extract
DIRECTIONS
Combine sugar, cornstarch, and salt in a 2-quart saucepan. Stir in milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Place egg yolks in a medium heatproof bowl. Gradually pour half of chocolate mixture into egg yolks, whisking constantly.
Whisk egg yolk mixture back into mixture in saucepan. Place over medium heat and bring back to a boil, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla extract.
Pour mixture into baked pie shell. Press a layer of plastic wrap onto filling. Refrigerate at least 4 hours but no longer than 48 hours. Remove plastic wrap before serving and top with whipped topping.