DOUBLE CHOCOLATE PIE RECIPES

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GLUTEN-FREE DOUBLE CHOCOLATE PEANUT BUTTER PUDDING PIE ...



Gluten-Free Double Chocolate Peanut Butter Pudding Pie ... image

Love chocolate and peanut butter? This is the pie for you. Decadent chocolate pudding and peanut butter top a crunchy chocolaty crust made from Chocolate Chex® cereal.

Provided by Betty Crocker Kitchens

Total Time 3 hours 0 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 10

3 cups Chocolate Chex™ cereal, finely crushed
5 tablespoons butter, melted
12 oz semisweet baking chocolate, chopped, plus more for chocolate shavings
1 1/2 tablespoons unsweetened baking cocoa, sifted
2 cups half-and-half
1/3 cup sugar
1 egg plus 2 egg yolks
6 tablespoons whipping cream, plus 1 cup whipping cream, whipped
1/2 cup white vanilla baking chips
1/4 cup creamy peanut butter

Steps:

  • In small bowl, stir together cereal and melted butter. Press in bottom and up side of ungreased 9-inch pie pan. Refrigerate until set, about 30 minutes. Heat oven to 350°F. Bake crust 15 minutes. Sprinkle with one-third of the chopped chocolate.
  • Meanwhile, in large heatproof bowl, mix cocoa and remaining chopped chocolate; reserve. In 1-quart heavy saucepan, heat half-and-half over medium-high heat until almost boiling. In medium heatproof bowl, beat sugar, egg and egg yolks with whisk until pale yellow. Slowly beat in half of the hot half-and-half, then stir egg mixture back into remaining half-and-half in saucepan. Reduce heat to medium. Heat mixture just to boiling. Cook, beating with whisk, about 1 minute or until thickened. Pour through sieve into reserved cocoa mixture; beat with whisk until smooth. Pour into crust; refrigerate 30 minutes.
  • Wipe out saucepan. Add 6 tablespoons cream. Heat to boiling over medium-high heat. Place vanilla baking chips and peanut butter in medium heatproof bowl. Pour hot cream on top and let stand until chocolate is melted, about 2 minutes; beat with whisk until smooth. Spread evenly over chilled pie. Refrigerate until firm, about 1 1/2 hours.
  • To serve, top servings of pie with whipped cream and chocolate shavings.

Nutrition Facts : Calories 920 , CarbohydrateContent 86 g, CholesterolContent 180 mg, FatContent 9 1/2 , FiberContent 4 g, ProteinContent 13 g, SaturatedFatContent 34 g, ServingSize 1 Serving, SodiumContent 380 mg, SugarContent 65 g, TransFatContent 1 g

DOUBLE CHOCOLATE SILK PIE RECIPE | REE DRUMMOND | FOOD NETWORK



Double Chocolate Silk Pie Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 2 hours 55 minutes

Cook Time 35 minutes

Yield 4 small pies

Number Of Ingredients 8

24 chocolate sandwich cookies
5 tablespoons salted butter, melted
4 ounces unsweetened baking chocolate
1 1/2 cups sugar 
2 sticks (1 cup) salted butter, softened 
1 teaspoon vanilla extract 
4 large eggs 
Whipped cream, for serving 

Steps:

  • For the crust: Preheat the oven to 350 degrees F.
  • Pulse the cookies in a food processor until finely chopped. With the processor running, add the butter. Press the crumbs into the bottoms of four 4 1/4-inch disposable aluminum pie pans. Bake until set, about 5 minutes. Let cool.
  • For the filling: In a microwave-safe bowl, microwave the chocolate until melted. Set aside to cool a bit.
  • In a mixer with a whisk attachment, beat together the sugar and butter until fluffy, about 2 minutes. Drizzle in the melted chocolate and add the vanilla. Beat thoroughly until combined.
  • Turn the mixer to medium speed and add in the eggs 1 at a time, leaving about 5 minutes between each egg addition. Once the pie filling is well mixed, pour it into the baked pie shells, scraping every last speck of it out of the bowl. Smooth out the filling and place the pies in the refrigerator to chill for at least 2 hours, preferably longer. When ready to serve, top with whipped cream.

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