Heavenly Chocolate Pie Recipes

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HEAVENLY CHOCOLATE PIE



Heavenly Chocolate Pie image

I lightened this up with fat-free, sugar-free and reduced-fat products. What a lovely way to satisfy chocolate cravings! -Donna Roberts, Manhattan, Kansas

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 7

1 cup fat-free vanilla frozen yogurt, softened
2 cups fat-free milk
1 package (1.4 ounces) sugar-free instant chocolate pudding mix
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed, divided
Chocolate curls, optional
1 reduced-fat graham cracker crust (9 inches)

Steps:

  • In a large bowl, whisk yogurt until soft and smooth. Gradually whisk in milk until blended. Add pudding mixes; whisk 2 minutes longer. Let stand for 2 minutes or until soft-set., Fold in 1 cup whipped topping. Transfer to crust. Top with remaining whipped topping and chocolate curls if desired. Refrigerate for at least 4 hours.

Nutrition Facts : Calories 235 calories, Fat 6g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 433mg sodium, Carbohydrate 40g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.

HEAVENLY CHOCOLATE PIE



Heavenly Chocolate Pie image

I wanted to make a chocolate pie that had a smooth texture and this is it!

Provided by David Henson

Categories     Chocolate

Number Of Ingredients 13

1 prebaked pie shell ( i use my no roll pie crust)
14 oz can sweetened condensed milk
3 large egg yolks, beaten
1 1/3 c water
1 Tbsp cocoa (heaping)
3 Tbsp cornstarch
1 Tbsp butter
1 Tbsp vanilla extract
MERINGUE:
4 large egg whites at room temp
2/3 c sugar
GARNISH
1 hershy's chocolate bar

Steps:

  • 1. In a sauce pan mix condenced milk, water ,cocoa and cornstarch and egg yolks, cook on med to high heat stirring constantly till it thickens as a pudding consistency, turn off heat add butter and vanilla. Pour into pre-baked pie shell, spread meringue bake in a 325 degree oven till meringue is golden brown on peaks. Store left overs in fridge.
  • 2. Meringue directions: Mix room temp egg whites with an electric mixer on high in a glass or metal bowl (don't use plastic! it traps oil and your meringue wil not turn out right ) till stiff peaks add sugar and beat till well blended.
  • 3. When pie cools shave the chocolate bar and sprinkle on top of the meringue.

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