Chocolatechipicecreampie Recipes

CHOCOLATE CREAM PIE I

Steps:

• Combine 1/2 cup sugar, flour, milk, and chopped chocolate in a 2-quart saucepan. Cook over medium-high heat, stirring constantly, until mixture begins to bubble. Reduce heat; simmer and continue stirring for 2 minutes more.
• Remove pan from heat. Whisk remaining 1/4 cup sugar into egg yolks.
• Pour the hot milk mixture into the egg yolks in a slow stream, whisking constantly. Return filling mixture to the saucepan and cook over medium heat for an additional 90 seconds, stirring constantly. Remove from heat, and stir in butter and vanilla.
• Pour filling into pie shell, and chill until set, about 4 hours. Top with whipped cream and a little grated chocolate before serving.

CHOCOLATE CHIP COOKIE ICE CREAM PIE

Steps:

• Blend cookie mix, butter and water; reserve 1/2 cup dough. Press remaining dough into greased and floured 9-inch pie plate. Bake at 350°F for 14 to 16 minutes or until golden brown on edge. Cool on cooling rack 10 minutes.
• Roll reserved dough into 16-1/2-inch balls and place on ungreased cookie sheet; press slightly to flatten. Bake at 350°F 6 to 8 minutes or until set.
• Spoon about 1/4 cup fudge topping onto bottom crust. Spoon ice cream into crust. Freeze at least 2 hours. Place cookies on pie by pressing them in at an angle. Microwave remaining 1/4 cup fudge topping uncovered 30 seconds on High; drizzle over pie.

CHOCOLATE CHIP PIE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine cooled melted butter or margarine and sugar, eggs, pecans, flour and chocolate chips; mix well. Pour the mixture into the unbaked pastry shell and bake in the preheated oven for about 1 hour. Let cool and serve.

CHOCOLATE CHIP PIE IV

Steps:

• In a mixing bowl, mix sugar and flour.
• Stir in beaten eggs, butter, nuts, chocolate chips and vanilla. Mix well.
• Pour mixture into pie crust. Place pie pan on cookie sheet. Bake in a preheated 325 degree F (165 degree C) oven for one hour.

CHOCOLATE CHIP ICE CREAM PIE

Steps:

• butter a 8-ince pie plate.
• in a small mirowave-safe bowl mix chocolate syrup and chocolate chips microwave on high until hot around (40 seconds) mixture should be smooth. set aside 1/4 cup of mixture.
• mix the remaining chocolate mixture and cereal in a medium mixing bowl you are coating the cereal with chocolate. press the mixture over bottom and sides of the pie plate. freeze until firm this should take around 10-15 minutes.
• now combine the chocolate you set aside and the sour cream in a small bowl and mix well. Now on the pie crust spread 1/2 the ice cream in the pie pan. now drizzle about 1/2 the sour cream mixture onto it. top the rest of the ice cream on it and drizzle the remaining sour cream mixture onto it. freeze pie until firm. This should take about an hour.

EASY CHOCOLATE CREAM PIE

Steps:

• Combine butter, sugar, and unsweetened chocolate in a large bowl; beat with an electric mixer on high speed until smooth and creamy. Beat in eggs, one at a time, beating for 5 minutes after each addition. Fold in whipped topping. Transfer to pie crust and top with chocolate shavings.
• Refrigerate until firm, about 3 hours.

CHOCOLATE CHIP ICE CREAM PIE

Steps:

• Using butter or vegetable oil (spray oil like PAM can be used), lightly coat bottom and sides of an 8-inch pie plate.
• Combine chocolate chips and syrup in a small microwavable bowl.
• Microwave on HIGH (100% power) until hot, about 45 seconds.
• The chocolate chips will keep their shape even after heating them up.
• Stir mixture until smooth and put aside 1/4 cup of it in reserve for later use.
• Mix remaining chocolate mixture with the cereal in a medium bowl until the cereal is well coated with the chocolate.
• Press cereal mixture over bottom and sides of the prepared pie plate to create a crust.
• Freeze until firm, about 15 minutes.
• Combine reserved chocolate with the sour cream in a small bowl and mix well.
• Spread half the ice cream into the prepared pie plate.
• Drizzle with half the sour cream/chocolate mixture.
• Top with the remaining ice cream and drizzle again with the sour cream/chocolate mixture.
• Freeze pie, covered with plastic wrap, until firm.
• About 1 hour.
• Cut up into slices and serve for dessert.
• Tip: Keep a small bowl or tall glass of hot water handy when you cut the pie.
• Before cutting each slice, dip the knife into the hot water to make it slip easier through the ice cream.

CHOCOLATE CREAM PIE

Steps:

• First, make the base. Blitz the biscuits to fine crumbs in a food processor, or tip into a sandwich bag and bash with a rolling pin. Add the melted butter and pulse to combine. Tip into a 22cm pie dish and press into the base and up the side using the back of a spoon. Keep chilled.
• Tip the sugar and milk into a medium saucepan over low-medium heat, and whisk until the milk is steaming and the sugar has dissolved. Meanwhile, whisk the egg yolks and cornflour together in a bowl to make a smooth paste.
• Add a few spoonfuls of the hot milk to the yolk mixture, whisking to loosen. Slowly whisk this back into the saucepan of hot milk. Continue to whisk until the mixture begins to thicken to a custard-like consistency, about 3-5 mins.
• Remove the pan from the heat and whisk in the butter, dark chocolate and vanilla until the chocolate and butter have melted and the mixture is completely smooth. Pour this over the chilled base and smooth the surface with a spatula. Cover with a circle of baking parchment to prevent a skin forming and chill until set (about 3-4 hrs). Will keep chilled for up to 24 hrs.
• Just before you're ready to serve, whip the cream, icing sugar and vanilla together to soft peaks using an electric whisk. Spoon this over the middle of the pie and gently spread to the edge using the back of the spoon. Sprinkle with chocolate shavings. Or, you could also try sprinkling with crushed candy cane pieces for a mint-chocolate flavour.