Chocolate Cream Pie Recipe

Chocolate Cream Pie Recipe

Chocolate Cream Pie Recipe

Ingredients
For the Crust
  • 1 1/2 cups all-purpose flour
  • kosher salt
  • 1/4 cup shortening
  • 1/4 cup cold butter, cut into small pieces
  • ice water (usually about 1/4 cup)
For the Filling
  • 2/3 cup granulated sugar
  • 2 1/2 TBSP cornstarch
  • 1/8 tsp salt
  • 2 large eggs
  • 2 large egg yolks
  • 2 cups milk
  • 1 cup heavy cream
  • 2 TBSP unsweetened cocoa powder
  • 8 oz bittersweet chocolate, chopped or chips
  • 2 TBSP unsalted butter, cut into small pieces
For Topping
  • 1 1/2 cups heavy cream, cold
  • 1/4 cup granulated sugar
  • 1 tsp vanilla
  • 1/2 cup mini chocolate chips
Instructions
For the Crust
  1. Place the flour in a large bowl and add a large pinch or two of salt. Mix together. Add the shortening and cold butter into the flour and cut in using a pastry cutter or fork until the consistency of coarse meal.
  2. Gently stir in water a TBSP at a time until the dough can form into a ball.
  3. On a lightly floured work surface, roll the pie dough out until a few inches wider than your 9″ pie plate. Carefully move the crust into the pie plate. Lift the edges up so that it lays into the pie plate without stretching.
  4. Trim the edges so that there is about 1″ extra. Fold the excess crust under itself and then crimp, pinching with your thumb and pointer finger.
  5. Use a fork to pieces all over the bottom and the sides of the dough. Place the pie plate in the freezer while preheating your oven to 400F.
  6. Position an oven rack in the bottom third of your oven. Line the crust with parchment paper and fill with pie weights, dry beans, or rice. Bake at 400F in the bottom third of the oven for 15 minutes. Remove the crust from the oven and remove the pie weights and parchment paper. Place back in the oven and bake for 10 minutes longer, until lightly browned.
  7. Allow to cool completely on a wire rack before filling.
For the Filling
  1. In a large bowl, whisk together the sugar, cornstarch, and salt. Whisk in the whole eggs and egg yolks.
  2. In a sauce pan over medium heat, bring the milk, cream, and cocoa powder to a boil. Pouring very slowly, stream the hot milk mixture into the eggs while whisking continuously. Return the mixture to the saucepan and cook over medium-low heat stirring continuously until the mixture just reaches a boil and thickens.
  3. Strain the hot thickened pudding mixture into a large bowl. Stir in the chocolate and butter until smooth. Lay a piece of plastic wrap directly on top of the filling and refrigerate for about an hour before transferring to the crust.
  4. Pour the cooled chocolate filling into the cooled crust. Allow to set in the refrigerator for about 3 hours and up to 24 hours before topping and serving.
For the Topping
  1. In a large bowl with a hand mixer, or the bowl of the stand mixer fit with a whisk attachment, whip the heavy cream on high speed until starting to thicken. Add in the sugar and vanilla and whip to medium peaks.
  2. Top the pie with the whipped cream and sprinkle with chocolate chips.

Chocolate-Pumpkin Pie

Chocolate-Pumpkin Pie

Chocolate-Pumpkin Pie

Ingredients

  • 1 Pillsbury™ refrigerated pie crust (from a box)
  • 3/4 cup packed brown sugar
  • 3 eggs
  • 2 teaspoon pumpkin pie spice
  • 1 can (15 oz) pumpkin (not pumpkin pie filling)
  • 1 1/2 cups whipping cream
  • 1 tablespoon unsweetened baking cocoa

Instructions

  • Heat oven at 350°F.
  • Unroll pie crust on work surface. Press in bottom and up sides (about 1 inch) of 9-inch tart pan with removable bottom or pie plate.
  • In large bowl, beat brown sugar and the eggs until thoroughly blended. Gently fold in pumpkin pie spice and pumpkin. Stir in whipping cream.
  • Reserve 1 cup pumpkin filling. (I poured it into the measuring cup I had the whipping cream in so I didn’t dirty another dish, or you can just leave it into the bowl.) Pour remaining filling into pie crust.
  • With whisk, stir together reserved 1 cup pumpkin filling and baking cocoa until no lumps remain. Pour chocolate filling over pumpkin filling in pie plate. Slightly tap sides of plate so 2 fillings combine.
  • Bake about 50 minutes or until toothpick inserted near center comes out clean. Turn off oven and slightly open oven door; leave pie in oven about 1 hour 30 minutes to cool.
  • Refrigerate pie 3 hours before serving. Serve with whipped cream.

Holiday Chocolate-Mint Pie

Holiday Chocolate-Mint Pie

Holiday Chocolate-Mint Pie

Ingredients

  • 1 Pillsbury™ Pet•Ritz™ frozen deep dish pie crust (from 12-oz package)
  • 1 1/4 cups milk
  • 1 box (4-serving size) chocolate pudding and pie filling mix (not instant)
  • 1 cup semisweet chocolate chips (6 oz)
  • 1/2 cup milk
  • 20 large marshmallows
  • 1 cup whipping cream
  • 1/2 teaspoon peppermint extract
  • 6 tablespoons crushed hard round peppermint candies

Instructions

  • Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Shell. Cool completely, about 30 minutes.
  • Meanwhile, in 2-quart saucepan, stir together 11/4 cups milk and the pudding mix; cook over medium heat as directed on box. Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted. Set aside.
  • In 3-quart saucepan, heat 1/2 cup milk and the marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 30 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
  • In chilled medium bowl, beat whipping cream and peppermint extract with electric mixer on high speed until stiff. Gently stir in marshmallow mixture. Gently stir in 1/4 cup of the crushed candies.
  • Spread chocolate mixture in cooled shell; top with whipped cream mixture. Refrigerate until set, about 4 hours. Just before serving, sprinkle remaining 2 tablespoons crushed candies on top. Store covered in refrigerator.

Corned Beef and Swiss Pie

Corned Beef and Swiss Pie

Corned Beef and Swiss Pie

Ingredients

  • 1 box Pillsbury™ Refrigerated Pie Crusts, softened as directed on box
  • 1 lb cooked corned beef, cut into 1-inch cubes
  • 1 cup drained refrigerated sauerkraut
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3/4 cup Progresso™ beef-flavored broth (from 32-oz carton)
  • 1/3 cup dark lager beer
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 cups shredded Swiss cheese (6 oz)
  • 1/2 cup shredded white Cheddar cheese (2 oz)

Instructions

  • Heat oven to 375°F. Place 1 pie crust in 9 1/2 or 10-inch glass deep dish pie plate as directed on box for Two-Crust Pie. Place corned beef in crust-lined plate; top with sauerkraut.
  • In 2-quart saucepan, melt butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add broth and beer, stirring constantly. Heat to boiling; boil and stir until mixture thickens. Add Worcestershire sauce and cheeses; stir until cheese is melted. Pour over beef and sauerkraut.
  • Top with second crust; seal and flute. Cut slits in top crust.
  • Bake 55 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.

Chess Pie Bars

Chess Pie Bars

Chess Pie Bars

Ingredients

  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 3 eggs
  • 1 cup sugar
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 cups buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla

Instructions

  • Heat oven to 350°F.
  • In ungreased 13×9-inch shallow baking pan or tray, unroll each crust from 1 box Pillsbury™ refrigerated pie crusts so crusts cover bottom and sides of pan, pressing as necessary to completely cover bottom and overlapping edges a little.
  • Bake 20 minutes or until golden brown. Set aside to cool.
  • Meanwhile, in small bowl, beat 3 eggs, 1 cup sugar and 1 1/2 teaspoons cornstarch. Add 1 1/2 cups buttermilk, 1/2 cup melted butter and 1 teaspoon vanilla with whisk until mixture is well combined.
  • Pour egg mixture into partially baked crust. Carefully transfer pan to oven.
  • Bake 35 minutes or until top is no longer wet. Cool completely before cutting into bars. Cut into 5 rows by 3 rows. Store in refrigerator.

RAW BLUEBERRY AND KIWI TART

RAW BLUEBERRY AND KIWI TART

 

RAW BLUEBERRY AND KIWI TART

Ingredients
  • 2 cups raw almonds
  • 2½ cups pitted medjool dates, divided
  • 1½ teaspoons cinnamon, divided
  • 1 vanilla bean, caviar removed
  • pinch of nutmeg
  • 1 tablespoon water
  • 1 cup raw cashews
  • 1 ripe banana
  • 2 tablespoons fresh lemon juice, divided
  • 6 kiwis, peeled and divided
  • 1½ cups blueberries, divided
Instructions
  1. Add the raw almonds, 2 cups medjool dates, 1 teaspoon cinnamon, vanilla bean caviar, and a pinch of nutmeg to a food processor. Pulse 8-10 times and then let everything process into a fine meal for 3-5 minutes. Add in the tablespoon of water and continue to process for another minute or until the mixture rolls in a ball within the food processor.
  2. Line the bottom of a 10-inch round tart pan with parchment paper (I usually trace the tart pan insert and then cut the parchment paper out).
  3. Dump the crust mixture into the tart pan and press into the pan and up the sides. Be patient with this step as it will take several minutes to get it spread evenly and pressed into the pan. If the mixture is too sticky, dip your fingers in water to repel the mixture as you’re pressing it into the pan.
  4. Place the tart pan in the freezer for at least 30 minutes to let the crust set (the crust can be made a day ahead of time and stored in the freezer).
  5. While the crust is chilling, soak 1 cup of raw cashews in warm water for at least 30 minutes. Drain.
  6. Add the cashews, banana, 3 pitted dates, ½ teaspoon cinnamon, and 1 tablespoon of lemon juice to the food processor. Process for 5-7 minutes or until completely smooth.
  7. Pour the banana-cashew cream into the tart shell and place in freezer for 10 minutes to set.
  8. While the cashew cream is setting, add 2 kiwis, ½ cup of blueberries, and 4 pitted dates to a blender. Blend until a smooth glaze forms (approximately 2 minutes).
  9. Pour blueberry-kiwi glaze over the banana-cashew cream and carefully spread across surface.
  10. Thinly slice 4 kiwis. Add kiwis and 1 cup blueberries to a bowl and toss in 1 tablespoon of lemon juice.
  11. Arrange the blueberries and kiwis in circles working your way inward from the outer edge of the tart.
  12. Refrigerate or freeze for 15 minutes to set before slicing. Slice with a sharp knife, serve, and enjoy.
  13. Refrigerate leftovers.

 

Mini Apple Pies

Mini Apple Pies

Ingredients

  • 1 package Pilsbury Crescent Dough (the flat sheet that they new make … believe it is Crescent Creations)
  • 1 can apple pie filling
  • 5 Tbsp flour
  • 2 Tbsp sugar
  • 1/2 tsp cinnamon
  • 2 Tbsp butter

Instructions

  1. Preheat oven to 350.
  2. Roll out dough. I used the Baker’s Roller to flatten and stretch it a tad. I then used the Pizza Cutter to cut it into 12 even squares. Place one square into each well of the pan.
  3. Using the Medium Scoop, place one scoop of apple pie filling onto each square.
  4. In a medium bowl, mix together the flour, sugar and cinnamon. Cut the butter into this mixture until crumbly. Using the Small Scoop, place a scant scoop of the mixture to the top of each square.
  5. Pull the corners of the dough to the middle, then add another small scoop of the crumble mixture to the tops.
  6. Bake for 15 minutes; remove from pan to cooling rack immediately. Serve hot with ice cream or even cold. Either way, they are to die for! Enjoy!