CHOCOLATE CREAM PIE FULL

Is it better to use a premade or homemade pie crust? Either option is fine, so it’s more a matter of preference than anything. You can conveniently keep it in the fridge or freezer to preserve its freshness until you’re ready to serve and enjoy this sweet treat.It’s not one of those desserts that will have you in the kitchen wasting a bunch of your time in the process. It tastes amazing and is perfect for chocolate lovers who enjoy eating something with a naturally sweet touch.If you want to make something impressive that requires minimal effort, this is the dessert recipe for you. It doesn’t take long to make this dessert, which will have your loved ones quickly telling you they want another slice because it’s just that good.

CHOCOLATE CREAM PIE FULL

It’s creamy, full of flavor, and perfect for when you need something to satisfy your sweet tooth.Ĭhocolate Cream Pie Recipe Whether you’re skilled at preparing desserts or still new to the process of putting different ingredients together to make something delicious, you can quickly get the hang of this easy, frustration-free recipe. Whether you’re hosting family and friends at your place or simply in the mood for a delicious dessert, this Chocolate Cream Pie recipe doesn’t disappoint. Loaded with flavor and topped with a light, fluffy topping, it’s sure to keep you coming back for more slices. When craving a decadent chocolate dessert, look no further than this recipe for Chocolate Cream Pie. Looking for the perfect dessert? Impress your family and friends with this scrumptious Chocolate Cream Pie recipe! First we make the crust. Refrigerate leftovers and eat within a few days.Chocolate Cream Pie has a silky homemade Chocolate filling with a cookie crust & real whipped cream topping, this pie is a chocolate lover’s dream. Just before serving, use a microplane to grate some chocolate on top.

Refrigerate for at least an hour and up to overnight. Spread the filling into the cooled crust, then use a rubber spatula to scoop the remaining whipped cream on top and make swirls. Pour the melted chocolate into the bowl with the cream cheese mixture and mix until combined, then with the mixer on low speed, fold in half of the whipped cream until no streaks remain. Melt the chocolate chips and butter until melted, then stir until smooth. You should have about 7 or 8 cups of whipped cream.įit the stand mixer with the paddle attachment and in the same bowl, beat the cream cheese, cocoa and remaining 1 1/4 cups of confectioners sugar until smooth. Scrape the whipped cream into a medium bowl and set aside (you can refrigerate it until you're ready to use it). In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high for 1-2 minutes until it starts to get foamy and thicken, then on low speed add 1/2 cup of the confectioners sugar and the vanilla.Ĭontinue to whip until stiff peaks form, another 2 to 3 minutes. While the crust is cooling, make the filling.Ĩ ounce package of cream cheese, room temperature Remove from the oven and cool completely. Poke holes in the bottom with the tines of a fork and refrigerate for 20 minutes, then cover the crust with parchment and fill with dried beans, rice or pie weights.īake for 18 minutes, then remove the parchment and weights, and bake for another 2 minutes or until the crust is cooked and lightly browned around the edges. Roll out the crust and fit into a 9' deep dish pie dish. You can add a few more drops of ice water if needed.įorm the dough into a disc and wrap it in parchment paper or plastic wrap and refrigerate it for at least 30 minutes, up to overnight. Pulse just until the dough holds together when you pinch some between your fingers, maybe 30 seconds. Pulse a few times to combine, then with the motor running, slowly pour in the water, then the vodka. Measure the flour and salt into the bowl of a food processor, then add the butter. (scroll down for the printable recipe card)ġ stick unsalted butter, cubed and chilled

Chocolate cream pie