What's your best chocolate cream pie recipe?

Answer 1

Double-Chocolate Cream Pie:

Crust:
1 cup all-purpose flour, divided
3 tablespoons ice water
2 tablespoons sugar
1/8 teaspoon salt
1/4 cup vegetable shortening
Cooking spray

Filling:
3/4 cup sugar
1/4 cup unsweetened cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups 1% low-fat milk
1 large egg, lightly beaten
1 1/2 ounces semisweet chocolate, grated
1 teaspoon vanilla extract
1 1/2 cups frozen fat-free whipped topping, thawed

Preheat oven to 425°.

To prepare the crust, lightly spoon the flour into dry measuring cups, and level with a knife. Combine 1/4 cup flour and water, stirring with a whisk until well-blended.

Combine 3/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; mix with a fork until flour mixture is moist.

Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze 10 minutes.

Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute. Line dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 425° for 20 minutes or until edge is lightly browned. Remove pie weights and foil. Reduce temperature to 350°. Bake an additional 5 minutes; cool on a wire rack.

To prepare filling, combine 3/4 cup sugar, cocoa, cornstarch, 1/8 teaspoon salt, and milk in a medium saucepan; stir well with a whisk. Cook, stirring constantly, for 1 minute until mixture comes to a full boil. Gradually add 1/3 cup hot milk mixture to beaten egg; stir well. Return egg mixture to pan. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat; add grated chocolate, stirring until the chocolate melts and mixture is smooth. Stir in vanilla. Spoon mixture into pastry crust. Cover surface of filling with plastic wrap. Chill until set (about 2 hours). Remove plastic wrap; spread whipped topping evenly over filling.

Yield: 8 servings

Answer 2

elements 3/4 cup white sugar a million/3 cup all-purpose flour 2 cups milk 2 (a million ounce) squares unsweetened chocolate 3 egg yolks 2 tablespoons butter a million teaspoon vanilla extract a million (9 inch) pie shell, baked guidelines a million.combine sugar, flour, milk, and chopped up chocolate in 2 quart saucepan. Stirring consistently, practice dinner over medium warmth until eventually blend starts to bubble. proceed stirring for 2 minutes. 2.blend a touch of the nice and cozy blend into the egg yolks, beating straight away to avert cooking the yolks. Stir the nice and cozy temperature yolk blend into something else of the chocolate blend, and practice dinner for an further ninety seconds. get rid of from warmth, and stir in butter or margarine and vanilla. 3.Pour filling into pie shell, and kick back until eventually set. authentic with whipped topping, and a touch grated chocolate.

Answer 3

Chocolate Chiffon Pie


-----CHOCOLATE PASTRY SHELL-----
1 1/2 cups Flour
1/2 teaspoon Salt
1/2 cup Crisco
3 tablespoons Sugar
2 tablespoons Cocoa
3 tablespoons Water -- iced
-----CHIFFON FILLING-----
1 package Unflavored gelatin
1/4 cup Water -- cold
1/2 cup Strong brewed coffee
6 ounces Chocolate chips
4 Eggs -- separated
1/2 cup Sugar
1/4 teaspoon Salt
1 teaspoon Vanilla
Whipped cream for garnish

PASTRY SHELL: Put chilled dry ingredients in food processor. Add chilled
Crisco, process until resembles coarse meal. Gradually add iced water through
feed tube till dough holds together but is not wet or sticky---not more than 30
seconds. Turn dough out onto saran, top with another piece of saran, and
flatten into a disc. Wrap and refrigerate at least 30 minutes.
Roll between two pieces of waxed paper to fit a 10" pie plate. Remove top
layer of waxed paper and place pastry onto pie plate. Remove paper, flute edge,
prick bottom with fork and bake at 450~ 10-12 minutes. Cool on a rack.

FILLING: Soften gelatin in cold water 5 minutes. Heat chips and coffee in
double boiler until melted, stirring constantly. Remove from heat, add
gelatin, stir until dissolved. Beat egg yolks well. Add yolks, 1/4 C of the
sugar, salt and vanilla to chocolate.
Beat egg whites till foamy. Gradually add remaining 1/4 c sugar and beat till
stiff. Fold into chocolate mixture, pile lightly into shell. Chill until firm,
top with Whipped Cream. Freezes well and tastes great

Answer 4

Chocolate Cream Pie Recipe

1 c Sugar
1/3 c All-purpose flour
1/4 ts Salt
2 oz (1oz) sqs unsweeten chocolate
2 c Milk
3 Slightly beaten egg yolks
2 tb Butter or margarine
1 ts Vanilla
1 9inch baked pastry shell
1 Recipe meringue

In Saucepan, combine sugar and salt. Chop up unsweetened chocolate and add with milk; gradually stir into dry mixture. Cook and stir over medium heat till mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir small amounts hot mixture into yolks; return to hot mixture; cook 2 minutes, stirring constantly. Remove from heat. Add butter and vanilla; cool to room temperature.(To prevent a crust from forming, put clear plastic wrap or waxed paper directly on top, touching surface of the hot pudding clear to sides of bowl.) Pour into baked pastry shell.

Meringue:Beat 3 eggs with 1/4 t cream of tartar and 1/2 t vanilla till soft peaks form. Gradually add 6 T sugar, beating till stiff peaks form and all sugar is dissolved. Spread atop pie, sealing to pastry. Bake in moderate oven 350 deg. about 12 to 15 minutes, or till meringue is golden. Cool.
===================================
Easy Pie Pastry Crust Recipe - Fool Proof

4 c Flour
1 3/4 c Vegetable Shortening
1 tb Sugar
2 ts Salt
1 tb Vinegar
1 Egg
1/2 c Water


Mix the first 4 ingredients together with a fork. Beat remaining ingredients together in a separate bowl. Combine both mixtures with a fork until moistened. Mold with hands into 2 balls.

Wrap and chill 15 minutes before rolling out. Can be kept refrigerated up to 3 days. Makes 2 - 9" double crust pies. Note:Dough can be handled alot.

Answer 5

4 tbsp. cocoa
4 tbsp. cornstarch
1cup sugar
1 cup milk
1 tsp. vanilla
4 eggs (seperated)
1 tbsp. butter
pinch of salt
pinch of cream of tartar
prepared pie crust

Bake off pie crust.

Filling:
mix all of the dry in one bowl. Add the milk and egg whites.

Merange:
whip egg whites and cream of tartar with electric mixer.

cook filling on stovetop until stiff. poor into baked pie crust. quickly top with merange. return to oven for 10 to 12 mins.

Answer 6

I really like both fruits and fruit and vegetables better, regardless how they look and taste. You desire a little of both.

Answer 7

In the event it's a fruit it includes seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.

Answer 8

Jello chocolate pudding in a graham cracker crust, with whipped cream on top, yum. (just joking) I don't know. The best for me would be one someone else made.

Answer 9

stop making me hungry