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Easy Cholocate Pies Recipes for Dessert

Nabiilah is an author who loves writing fantasy / teen fiction novels like The Other Side of Paradise and The Infinity Coven Trilogy

cholocate-pies-recipes

How To Make The Perfect Chocolate Pie Crust

One of the most important steps of cooking a Chocolate or any other kind of pie is to attain the perfect crust. You don't want an undercooked or overcooked crust. Here's an easy recipe to achieve the right crust.

Ingredients :

Refrigerated

1 Egg, large

Baking & Spices

1 cup (120) all-purpose flour

1/4 cup Cocoa powder, unsweetened

1/2 cup Powdered sugar

1 pinch Salt

Dairy

1/2 cup Butter, unsalted

Instructions :

  1. Add the flour, cocoa powder, powdered sugar and salt to the bowl of a food processor.
  2. Pulse until combined.
  3. Add in butter and pulse 7 times.
  4. In a small bowl whisk together the egg.
  5. With the motor running pour in the egg and let process until the dough forms together into a cohesive ball.
  6. Scrape the dough from the bowl and place in a piece of plastic wrap and form into a disk and wrap tightly.
  7. Using a rolling pin roll the dough out until it stretches to the corner of the plastic wrap to ensure a tight seal.
  8. Refrigerate for at least 2 hours or overnight.
cholocate-pies-recipes

Cookies and Cream Chocolate Pie Recipe

Preparation Time: 20 minutes Yield: 10 slices of pie

Ingredients :

For the crust

2 cups Oreo cookie crumbs (18-20 cookies)

Dairy & Baking

5 Tablespoons butter, melted

4 ounces cream cheese, softened

1/3 cup powdered sugar

3 cups Cool Whip, divided

2/3 cup Oreo cookie chunks (6 cookies)

1 - 3.9 ounce box instant chocolate fudge pudding mix

Scroll to Continue

1 cup chocolate milk

10-15 mini Oreo cookies

2 Tablespoons hot fudge

Instructions :

  • Combine the cookie crumbs and melted butter.
  • Press the mixture into a 9 inch pie plate. Refrigerate while you mix everything else.Beat the cream cheese and powdered sugar until creamy. Fold in 1/2 cup Cool Whip.
  • Stir in the cookie chunks gently. Spread in the bottom of the cookie crust.Whisk together the pudding mix and milk.
  • Fold in 1 cup Cool Whip. Spread over the cheesecake layer. Top the pie with the 1 cup Cool Whip. Heat the hot fudge until warm. Drizzle over the top of the pie. Use the remaining Cool Whip to pipe swirls around the edge of the pie. Top with mini cookies. Refrigerate before serving. Serves 10.


A Chocolate Dream Pie Recipe

Preparation time : 25 mins Cook time :10 mins Total time : 35 mins

Serves: 10 servings

Ingredients :

  • ½ cup sugar
  • ¼ cup cornstarch
  • ⅛ teaspoon salt
  • 1 cup milk
  • 1 cup semi-sweet chocolate chips
  • 2 egg yolks, slightly beaten
  • 3 oz cream cheese, softened
  • 2 cups heavy whipping cream, divided
  • 1½ teaspoons vanilla extract, divided
  • 1 fully baked pie crust, cooled

Instructions :

  1. In a medium saucepan, combine the sugar, cornstarch and salt. Slowly whisk in the milk. Add the chocolate chips and egg yolks. Turn the heat on to medium and cook, stirring constantly, until the mixture is thickened. Remove the pan from the heat and add in the cream cheese. Whisk until the cream cheese is melted and fully incorporated. Cover the surface of the mixture with a piece of plastic wrap. Refrigerate just until cooled, about 1 hour.
  2. Once the filling is cooled, place 1¼ cups of the cream in a large bowl with 1 teaspoon of the vanilla extract. Beat until soft peaks form. Fold the whipped cream into the chocolate filling. Pour the filling into the cooled pie crust, cover and refrigerate for 6 to 8 hours, or overnight.
  3. When ready to serve the pie, combine the remaining ¾ cup cream and ½ teaspoon of vanilla extract in a large bowl. Beat until stiff peaks form. Spread the whipped cream over the top of the pie. If desired, sprinkle the top of the pie with cocoa powder, add shaved chocolate. You can also add fav toppings like strawberry, red berries or keep it simple.


cholocate-pies-recipes

Mississippi Mud Pie Recipe

Ingredients :

Refrigerated

4 Egg yolks, large

4 Eggs, large

Baking & Spices

1 1/2 cups All-purpose flour

12 oz Bar style semisweet chocolate

3/4 cup Cocoa powder, unsweetened natural

1/4 cup Cornstarch

2 tbsp Powdered sugar

1 tsp Salt

1 1/4 cup Sugar

3 tsp Vanilla

1 Whipped cream

Oils & Vinegars

1/4 cup Vegetable or canola oil

Bread & Baked Goods

1 Piecrust

Snacks

1 Brownie base

1 1/2 cups Chocolate cookie crumbs

Dairy

13/16 cup Butter, unsalted

1 Custard

1 cup Heavy whipping cream

2 cups Milk

Other

¼ cup (57 g [½ stick]) unsalted butter

Instructions :

  • Make the piecrust: Preheat the oven to 350°F (175°C). Line a 9-inch (23-cm) springform pan with parchment paper by cutting out a circle plus a long strip for the sides. Set it aside.
  • In a large bowl, combine the cookie crumbs and melted butter and stir with a rubber spatula until evenly moist. Transfer to the prepared pan and press the crust into the bottom and a quarter of the way up the sides, using the base of a flat-bottomed cup. Bake for 10 minutes, then remove it from the oven and set it aside.
  • As the crust bakes, make the brownie filling: In a microwave-safe bowl, combine the chocolate and butter and microwave on a medium setting, stirring every 20 seconds, for about 2 minutes or until completely melted.
  • Transfer the chocolate mixture to a large bowl and add the oil, both sugars, eggs and vanilla and whisk just to combine, about 1 minute. Sift in the flour, cocoa powder and salt and whisk just until combined.
  • Transfer the batter to the prebaked crust and spread evenly. Covering the pie loosely with foil for the last 20 minutes, bake for 35 to 40 minutes, or until a toothpick inserted 1 inch (2.5 cm) away from the edge comes out clean with a few moist crumbs. Remove from the oven and let cool completely, about 2 hours.
  • Make the custard: In a medium heatproof bowl, whisk together the egg yolks and cornstarch and set aside.
  • In a heavy-bottomed saucepan over medium heat, bring the milk, sugar and cocoa powder to a simmer and cook for 2 minutes, stirring constantly.
  • Remove from the heat and spoon ½ cup (120 ml) of the hot milk mixture into the egg yolks, slowly whisking as you go. Whisk constantly until the egg yolks and milk are well combined and smooth.
  • Then, slowly whisk the egg yolk mixture into the milk mixture in the saucepan until well combined and place back over the heat. Cook the filling until it thickens and looks like pudding, about 2 minutes, stirring constantly because it can burn quickly.
  • Remove from the heat and pour through a mesh strainer into a heatproof bowl, pressing the filling through the strainer with a rubber spatula. Whisk in the chocolate and vanilla just until combined. Cut the butter into a few pieces, add it to the filling and whisk until it is melted and incorporated.
  • Transfer the custard to the chilled pie and spread evenly. Cover the custard with plastic wrap to prevent it from forming a skin on top. Chill the pie until the custard is completely set, at least 4 hours or overnight.
  • Make the whipped cream: In a large bowl, with an electric mixer fitted with a whisk attachment, whisk the cream on medium-high speed until soft peaks
form, about 2 minutes. Then, add the powdered sugar and whisk until stiff peaks form, about 2 minutes.
cholocate-pies-recipes

Easy Chocolate Pie

Prep: 1 min Level: Easy Cook: 50 mins Serves: 8

Description

This simple but decadent chocolate pie comes together in a snap and the aroma calls you to snatch it out of the oven!

Ingredients

  • 1 whole Refrigerated Pie Crust, Or Use Your Favorite 1 Crust Dough Recipe
  • 3-½ Tablespoons Cocoa Powder
  • 1-¼ cup White Sugar
  • 2 Eggs
  • ½ sticks Melted Butter Or Margarine
  • 1 can Evaporated Milk (5 Oz Can)

Preparation

1. Preheat oven to 350 F. In a bowl, mix together cocoa powder and sugar. The texture of the pie will be smoother if a food processor is used.
2. Add all of the remaining ingredients (except the crust) and whisk/blend together. Batter will be very thin.
3. Put the pie crust into an 8 or 9 inch pie pan and prick the dough several times with a fork.
4. Pour batter into crust and bake for about 50 minutes, or until the batter sets up and there is a thin crust on the top.

Top with whipped cream and enjoy!

cholocate-pies-recipes

Molten Chocolate Pie Recipe

Ingredients :

Refrigerated

1 Egg

4 Eggs, large

Condiments

1 tbsp Maple syrup, real

Baking & Spices

1/2 cup Cocoa powder, unsweetened

1 1/2 cups Granulated sugar

1/2 tsp Kosher salt

4 tsp Vanilla

1 Vanilla sugar or coarse sugar

Bread & Baked Goods

1 Pie crust

Drinks

2 tsp Instant coffee granules

Dairy

10 tbsp Butter, salted

1 cup Heavy cream

Beer, Wine & Liquor

2 tbsp Hazelnut liquor

Other

1/2 cup Semi-sweet chocolate chips

Instructions :

  • Position a rack in the lower third of the oven. Preheat the oven to 375° F.2.
  • Fit the pie crust into a deep 9-inch pie plate. Brush the edge of the crust with beaten egg, then sprinkle with vanilla sugar (or coarse sugar).
  • Lightly prick the bottom of the dough with a fork. Line the crust with parchment paper and fill with pie weights, beans, or rice. Freeze 10-15 minutes.
  • Bake until the crust is set, 20 minutes. Remove pie weights and continue baking until the crust is golden, 5 minutes. Remove from oven. Reduce the oven temp 350°.
  • Meanwhile, whisk together the eggs and sugar until well combined. Add the cocoa powder, instant coffee, and salt. Whisk in the melted butter, hazelnut liquor, and vanilla, whisk until smooth. Fold in the chocolate chips.
  • Pour the mixture into the baked crust.
  • Bake for 45-55 minutes, until the pie is puffed on top, but still wiggly in the center. The longer you bake, the more set your pie will be.
  • Remove from the oven and let cool slightly. Let cool 20-30 minutes, then serve the pie warm, dolloped with whip cream. Or chill and serve chilled with whipped cream.
  • To make the whipped cream, whip the cream using an electric mixer until soft peaks form. Add the maple syrup, hazelnut liquor (if using), and vanilla. Whip until combined and fluffy.

Easy Chocolate Chips Pie Recipe

Ingredients :

Refrigerated

2 Eggs, large

Baking & Spices

1/2 cup All-purpose flour

1/2 cup Brown sugar, firmly-packed

1/2 cup Granulated sugar

6 oz Nestle toll house semi-sweet chocolate morsels

Nuts & Seeds

1 cup Walnuts

Bread & Baked Goods

9 inch Deep-dish unbaked pie shell

Dairy

3/4 cup Butter

Frozen

1 Whipped cream or ice cream, Sweetened

Instructions :

  1. Preheat oven to 325 (F).
  2. In large bowl, beat eggs until foamy.
  3. Add flour, sugar and brown sugar; beat until well-blended.
  4. Blend in melted butter.
  5. Stir in Nestle Toll House semi-sweet chocolate morsels and walnuts. Pour into pie shell.
  6. Bake for one hour. Remove from oven. Serve warm with whipped cream or ice cream. Makes one 9-inch pie.

Chocolate And Hazelnut Pie Recipe

Preparation time : 30 minutes

Vegetarian, Gluten free

Serves 12 portions

Ingredients :

Breakfast Foods

2 cups One degree organics sprouted rolled oats

Canned Goods

1 14 oz can Coconut milk, full-fat

Condiments

9 1/3 tbsp Maple syrup

Baking & Spices

6 oz 70% vegan dark chocolate, vegan

1 cup Hazelnut flour

1/4 tsp Salt

1 pinch Salt

1 tsp Vanilla extract

Oils & Vinegars

5 tbsp Coconut oil

Nuts & Seeds

1 Hazelnuts to top

Dairy

1/4 cup Hazelnut butter

Instructions :

  1. Preheat the oven to 350 degrees and spray a 9-inch tart pan with cooking spray.
  2. Combine the crust ingredients together in a food processor until well combined. The mixture should be sticky when you press it between your fingers.
  3. Transfer the dough to a tart pan. Using your fingers, press the dough down evenly to cover the pan.
  4. Bake for 15-17 minutes until golden brown, then remove and let cool completely.
  5. Add the filling ingredients together in a pot on medium heat and mix until the chocolate begins to melt. Mix until combined, then pour the mixture into the tart pan. Place the tart in the fridge for 2-3 hours until the filling is set, then top with chopped hazelnuts.

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