Chocolate Velvet Pie Recipes

CHOCOLATE VELVET PIE

Steps:

• Microwave morsels in medium, uncovered, microwave-safe bowl on Medium-High (70%) power for 1 minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until smooth. Cool to room temperature.
• Beat melted chocolate, cream cheese and vanilla extract in large mixer bowl until light in color. Fold in whipped cream. Spoon into crust. Refrigerate until firm. Top with sweetened whipped cream, chocolate curls or nuts, if desired.

CHOCOLATE VELVET PIE

Steps:

• 1. Bake, and cool nine inch pastry shell,following label directions. Cut 3 musketeers bars into small pieces. Combine gelatin and cold water in large saucepan, let soften 5 min. Add 3 musketeers pieces. Heat slowly over low heat, stirring constantly until candy melts and gelatin dissolves. Remove from heat. Stir in ice cream and orange rind until ice cream melts. Place mixture over bowl partly filled with ice and water, stir occasinally until mixture is thickened. Pour into prepared pastry shell. Chill 3 hours, or until firm. Garnish with puffs of whipped cream and candied orange peel if desired.

CHOCOLATE VELVET DESSERT

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.

CHOCOLATE VELVET PIE

Steps:

• Microwave morsels in medium, microwave-safe bowl on medium-high power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Cool to room temperature.
• Beat melted chocolate, cream cheese, and vanilla extract in large mixer bowl until light in color. Fold in whipped cream . Spoon into crust. Refrigerate until firm. Top with sweetened whipped cream, chocolate curls, and nuts.

BEV'S CHOCOLATE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a saucepan, whisk together 2 cups sugar, cocoa and flour. Blend in evaporated milk and vanilla. Beat egg yolks, and stir into pan. Add the butter or margarine. Heat, stirring constantly just until butter is melted. Pour filling into unbaked pie shell.
• Bake in preheated oven for 35 to 40 minutes, or until pie is not "wobbly" when shaken.
• Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating constantly, until stiff peaks form. Spread meringue on pie.
• Return pie to oven, and bake until meringue is golden.