Triple Chocolate Pudding Pie With Cappuccino Cream Recipes

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TRIPLE-CHOCOLATE PUDDING



Triple-Chocolate Pudding image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 13

Whipped cream and shaved chocolate, for topping (optional)
3 tablespoons unsalted butter
4 1/2 ounces semisweet chocolate (no more than 62 percent cacao), finely chopped
1 ounce unsweetened chocolate, finely chopped
3 cups whole milk
1 cup sugar
1/4 cup Dutch-process cocoa powder
3 tablespoons cornstarch
1/8 teaspoon fine sea salt
3 large eggs plus 1 egg yolk
1/4 cup heavy cream
1 tablespoon dark rum
1 teaspoon pure vanilla extract

Steps:

  • Melt the butter in a heatproof bowl over a saucepan of hot (not simmering) water. Add the chocolates and stir until melted and smooth. Remove the bowl from the saucepan.
  • Heat the milk and 1/3 cup of the sugar in a saucepan over medium heat until it is steaming.
  • Whisk the remaining 2/3 cup sugar, the cocoa, cornstarch and salt in a medium bowl. Whisk in the eggs, egg yolk and cream. Gradually whisk in half of the hot milk mixture, then pour into the saucepan with the remaining milk mixture, whisking constantly. Bring to a boil, whisking oftenand scraping the side of the saucepan. Reduce the heat to low and let bubble for 30 seconds.
  • Remove the saucepan from the heat. Strain the pudding through a sieve into a medium bowl. Whisk in the melted chocolate mixture, rum and vanilla. Spoon the pudding into 6 jars or bowls. Cover each with plastic wrap, pressing it directly on the surface and piercing it a few times with the tip of a small knife. (If you like a skin on your pudding, do not cover.) Let the pudding cool at room temperature until tepid, about 1 hour, then refrigerate until chilled, at least 2 hours. (The pudding can be refrigerated for up to 3 days.) Remove the plastic wrap and top with whipped cream and shaved chocolate.

TRIPLE CHOCOLATE CREAM PIE



Triple Chocolate Cream Pie image

A no-bake pie exclusively for dedicated chocolate lovers! My family loves homemade chocolate cream pie for our Christmas dinner. I created this one and nothing has been the same since! Refrigerate the pie until ready to serve. It may also be frozen.

Provided by dragonkitty

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 16

3 (1.55 ounce) bars dark chocolate, coarsely chopped
1 cup miniature marshmallows
¼ cup milk
1 pinch salt
½ teaspoon vanilla extract
½ cup heavy cream
1 (9 inch) prepared graham cracker crust
3 (1.55 ounce) bars milk chocolate, coarsely chopped
1 cup miniature marshmallows
¼ cup milk
1 pinch salt
½ teaspoon vanilla extract
½ cup heavy cream
1 (8 ounce) tub chocolate whipped topping, thawed
1 (8 ounce) tub whipped topping, thawed
¼ cup miniature semi-sweet chocolate chips, for garnish

Steps:

  • To make the dark chocolate layer, place the dark chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
  • Beat the heavy cream in a bowl until soft peaks form. Fold the whipped cream into the dark chocolate mixture until evenly blended. Spoon the mixture into the prepared graham cracker crust. Spread 1/2 chocolate whipped topping over the dark chocolate layer. Refrigerate at least 30 minutes.
  • Meanwhile, make the milk chocolate layer by placing the milk chocolate, miniature marshmallows, milk, and salt into the top of a double boiler over medium heat. Stir until chocolate melts, and mixture is smooth. Remove from the heat, and stir in the vanilla. Allow to cool, stirring occasionally.
  • Beat the remaining 1/2 cup heavy cream in a bowl until soft peaks form. Fold the whipped cream into the milk chocolate mixture until evenly blended. Pour the mixture over chocolate topping layer. Spread the remaining chocolate whipped topping over the milk chocolate layer. Spoon the whipped topping over the chocolate topping. If desired, garnish with miniature chocolate chips.

Nutrition Facts : Calories 646.5 calories, Carbohydrate 64.5 g, Cholesterol 48.5 mg, Fat 40.7 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 25.3 g, Sodium 231.4 mg, Sugar 50.2 g

TATE PIE (TRIPLE CHOCOLATE CREAM PIE)



Tate Pie (Triple Chocolate Cream Pie) image

Provided by Food Network

Categories     dessert

Time 6h40m

Yield 1 (9 inch) pie

Number Of Ingredients 22

1/2 recipe All-Butter Easy Pie Dough, recipe follows
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
1 teaspoon vanilla extract
Two 3.5-ounce bars bittersweet chocolate, chopped into small pieces
1 cup milk
1 cup heavy cream
1/2 cup granulated sugar
1/4 cup cornstarch
1 teaspoon vanilla
Pinch salt
5 egg yolks
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons cocoa powder
4 ounces bittersweet (70 percent) chocolate, chopped into small pieces
2 cups (240 grams) all-purpose flour, cold, plus more for dusting
1 teaspoon (6 grams) salt
1 tablespoon (11 grams) sugar
1 cup (225 grams) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
1/2 cup (120 milliliters) ice water
1 teaspoon (5 milliliters) lemon juice

Steps:

  • For the crust: Line a 9-inch pie plate with the All-Butter Easy Pie Dough. Dock the bottom and refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees F.
  • Line the crust with parchment, fill it with pie weights or dried beans and bake it for 15 minutes. Remove the pie weights and parchment and bake the crust for 10 minutes more, or until the bottom begins to turn golden brown and is cooked through. Set aside to cool completely.
  • For the ganache: In a heavy saucepan over low heat, combine the cream, butter and vanilla and cook, stirring, until the butter has completely melted. Increase the heat to medium high and bring the mixture to a simmer. Remove the pan from the heat and pour in the chopped chocolate. Leave the pan undisturbed for a few minutes to allow the chocolate to melt. Whisk until the ganache has emulsified and is shiny.
  • For the pastry cream filling: Whisk together the milk, cream, granulated sugar, cornstarch, vanilla, salt and egg yolks in a heavy saucepan over medium heat until thickened and just starting to bubble. Transfer to a large bowl and stir in half the chocolate ganache until well combined. Place a piece of plastic wrap on the surface and let cool in the refrigerator at least 1 hour
  • For the assembly: Pour the remaining ganache into the crust and, using the back of the spoon or an offset spatula, spread it along the bottom and up the sides until the inside of the crust is completely coated; let it set up in the refrigerator, at least 15 minutes. Once the ganache has set, spread the pastry cream filling into the crust and refrigerate while you make the whipped cream.
  • Whip the cream in a medium bowl with an electric mixer fitted with the whisk attachment until it begins to thicken. Add the confectioners' sugar and cocoa powder and continue to beat until it holds stiff peaks.
  • Gently spoon the whipped cream on top of the pastry cream and spread it carefully and evenly until it just touches the edges of the dough. Chill the pie in the refrigerator for a few hours to set.
  • Before serving, melt the chocolate pieces and drizzle chocolate over the pie.
  • In the bowl of a food processor fitted with the blade attachment, pulse together the flour, salt, sugar and butter until the mixture resembles cornmeal with some pea-size pieces of butter remaining.
  • In a small bowl, stir together the ice water and the lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
  • Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, wrap in plastic and refrigerate for at least 20 minutes.

TRIPLE-CHOCOLATE PUDDING PIE WITH CAPPUCCINO CREAM



Triple-Chocolate Pudding Pie with Cappuccino Cream image

Categories     Coffee     Chocolate     Dessert     Bake     Freeze/Chill     Summer     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

Crust:
9 whole chocolate graham crackers
1 tablespoon sugar
Pinch of salt
6 tablespoons unsalted butter, melted
Filling:
1 1/4 cups sugar
1/2 cup unsweetened cocoa powder
1/4 cup cornstarch
3 1/2 cups half and half
4 large egg yolks
3 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Topping:
1 cup chilled whipping cream
2 tablespoons powdered sugar
1 1/2 teaspoons instant espresso powder
1/2 teaspoon vanilla extract
Chocolate-covered espresso beans

Steps:

  • For crust:
  • Preheat oven to 350°F. Finely grind graham crackers, sugar, and salt in processor. Add butter and blend to moisten crumbs. Firmly press mixture into 9-inch-diameter glass pie dish. Bake until crust sets, about 8 minutes. Cool.
  • For filling:
  • Whisk sugar, cocoa, and cornstarch in heavy medium saucepan. Gradually whisk in 1 cup half and half. Whisk in remaining 2 1/2 cups half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes. Remove from heat. Add both chocolates and butter; whisk until melted and smooth. Mix in vanilla. Transfer filling to crust. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours. (Can be made 2 days ahead. Keep chilled.)
  • For topping:
  • Beat all ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk to thicken before serving, if necessary.)
  • Peel plastic off pie. Cut pie into wedges. Spoon dollop of cream atop each slice. Garnish with chocolate-covered espresso beans and serve.

TRIPLE-LAYER CHOCOLATE PIE



Triple-Layer Chocolate Pie image

Why serve a single-layer chocolate pie when it's just as easy-and three times as delicious-to go with a Triple-Layer Chocolate Pie?

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 8 servings

Number Of Ingredients 4

2 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
2 cups cold milk
1 chocolate cookie crumb crust (6 oz.)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Steps:

  • Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
  • Spread 1-1/2 cups pudding onto bottom of crust. Stir half the COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.
  • Refrigerate 3 hours or until firm.

Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

CHOCOLATE CREAM PIE



Chocolate Cream Pie image

Chocolate Cream Pie is an easy no bake pie with three layers of creamy chocolate pudding & freshly whipped cream inside a chocolate cookie crust. Only 4 ingredients needed! Don't forget to garnish with chocolate curls and chocolate bar pieces!

Provided by Jessica

Categories     Dessert

Time 8h10m

Number Of Ingredients 6

1 (6 oz) store-bought chocolate crumb crust ((like Oreo crust or chocolate graham cracker crust))
2 boxes (3.4 oz each) instant chocolate pudding mix
2 cups half & half
1 tub (8 oz) Cool Whip (thawed)
1½ cups heavy whipping cream
1/3 cup powdered sugar

Steps:

  • Combine dry pudding mixes and half & half in a mixing bowl. Stir with a wire whisk until combined well. Let it sit for about 3-5 minutes so it can thicken up.
  • Spread 1 1/2 cups of the chocolate pudding into the bottom of the chocolate cookie crust.
  • To the remaining chocolate pudding add half of the tub of Cool Whip. Stir until combined and lighter in color. Spread on top of the chocolate pudding layer in the crust.
  • Spread the remaining Cool Whip on top of the pie and cover with the enclosed lid.
  • Let refrigerate for at least 8 hours, or for best results refrigerate overnight, to allow the flavor to come together and the pie to thicken up.
  • When ready to serve, garnish the top of the pie with chocolate curls (Hershey bar + a vegetable peeler) or garnish with Hershey chocolate bar squares.
  • Store leftovers in the fridge for 3-4 days.

Nutrition Facts : Carbohydrate 46 g, Protein 4 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 497 mg, Fiber 1 g, Sugar 30 g, Calories 274 kcal, ServingSize 1 serving

KRISSY'S EASY CHOCOLATE TRIPLE LAYER PIE



Krissy's Easy Chocolate Triple Layer Pie image

This is the best and easiest chocolate pie ever. There never are any leftovers!

Provided by Krissy Terwilliger (Jinkerson)

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 4h10m

Yield 8

Number Of Ingredients 5

2 cups cold milk
2 (3.9 ounce) packages instant chocolate pudding mix
1 (9 inch) prepared graham cracker crust, chocolate
1 (8 ounce) container frozen whipped topping, thawed
½ cup chocolate shavings

Steps:

  • In a large bowl, mix milk and pudding. Beat with wire whisk for 1 minute. Spoon 1 1/2 cups of pudding into graham cracker crust.
  • Gently fold in 1/2 of the whipped topping into remaining pudding. Spread this mixture over the pudding layer in crust. Top with remaining whipped topping. Garnish with chocolate shavings and cover and refrigerate for 4 hours.

Nutrition Facts : Calories 422.5 calories, Carbohydrate 55 g, Cholesterol 7.7 mg, Fat 20.7 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 10.8 g, Sodium 618.1 mg, Sugar 39.6 g

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