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Chocolate Peanut Butter Pie I
Dessert

Chocolate Peanut Butter Pie I

4.3

Prep
30 min
Cook
Total
120 min

Instructions

  1. 1 Melt 6 ounces semi sweet chocolate, and cool to room temperature. Beat the eggs with 3/4 cup butter or margarine, chocolate and confectioners' sugar for a FULL 5 minutes. Mixture will be thick and smooth.
  2. 2 In a separate bowl, beat the peanut butter, 1/4 cup butter, and cream.
  3. 3 Spoon chocolate filling into crust. Swirl peanut butter filling into chocolate filling.
  4. 4 Drizzle remaining 2 oz of melted chocolate on top of pie. Refrigerate for at least 1 hour, and serve.

By Debby

Layered Chocolate-Peanut Butter Pie
Dessert

Layered Chocolate-Peanut Butter Pie

3.5

Prep
10 min
Cook
5 min
Total
180 min

Instructions

  1. 1 Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  2. 2 Take 2/3 cup of the chocolate and place between wax or parchment paper. Roll it very thin until it is the size of a 9-inch pie; cool for 2 minutes in the refrigerator (it should still be flexible). Take off one side of paper and press into the pie crust. Cool further in the refrigerator, about 10 minutes; remove the other side of the parchment/wax paper.
  3. 3 Whip cream cheese, sugar, and vanilla extract together in a bowl; split into 2. Take the first mixture and add peanut butter and 1 cup whipped topping. Place this into the prepared pie crust and cool in the freezer until set, about 1 hour.
  4. 4 Add 2/3 cup of the chocolate mixture and 1 cup whipped topping to the second cream cheese mixture. Place this into the prepared pie crust and cool in the freezer until set, about 1 hour.
  5. 5 Take another 2/3 cup chocolate mixture and place in wax or parchment paper. Roll it thin until it is the size of the pie. Cool for 2 minutes, until solid but flexible. Remove 1 side of the parchment paper and place this over. Shape and place it back into the freezer until firm, about 30 minutes. Remove the other paper.
  6. 6 Top with the remaining whipped topping. Add a little water to any remaining chocolate mixture until you can drizzle it onto the pie; drizzle and serve.

By Russell Barton

Chocolate Lovers Cheesecake
Dessert

Chocolate Lovers Cheesecake

4.5

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C.) In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
  2. 2 In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Slowly beat in eggs, one at a time. Blend in melted chocolate. Pour filling into crust.
  3. 3 Bake in the preheated oven for 40 minutes, or until filling is set. Allow to cool. Refrigerate for at least 3 hours before serving.

By Brenda

Vanilla Cream and Chocolate Wafer Pie
Dessert

Vanilla Cream and Chocolate Wafer Pie

2.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Whip cream and vanilla together until soft peaks form. Fold whipped cream into vanilla pudding mixture.
  2. 2 Mix in crushed chocolate wafers. Pour mixture into prepared pie shell. Chill for 1 hour. Just before serving, drizzle with chocolate syrup, if desired.

By Brandon Shibley

Chocolate Ribbon Pie
Dessert

Chocolate Ribbon Pie

4.5

Prep
30 min
Cook
Total
270 min

Instructions

  1. 1 In a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. Beat until smooth. Gently fold in 1/2 of the whipped topping. Spread on the bottom of crust.
  2. 2 In a large bowl, combine chocolate pudding mix with 2 cups milk. Beat with wire whisk for 2 minutes (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer.

By Janice Howard

Grasshopper Pie II
Dessert

Grasshopper Pie II

4.0

Prep
Cook
Total

Instructions

  1. 1 In a large saucepan combine evaporated milk and marshmallows. Stir over low heat until marshmallows are completely melted. Chill until mixture holds its shape when dropped from a spoon.
  2. 2 Slowly pour creme de menthe and creme de cacao into marshmallow mixture while stirring constantly. Continue to stir until all ingredients are thoroughly combined.
  3. 3 Pour whipping cream into a large chilled mixing bowl. Add a few drops of green food coloring if desired. Whip cream until stiff. Gently fold whipped cream into marshmallow mixture.
  4. 4 Spread mixture into pie crust. Chill overnight before serving. Garnish each slice with shaved chocolate and crushed peppermint if desired. Be sure to refrigerate any leftovers.

By Celia

Rich Chocolate Truffle Pie
Dessert American

Rich Chocolate Truffle Pie

4.6

Prep
10 min
Cook
5 min
Total
495 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine chocolate chips and 1/2 of the cream in a microwave-safe dish; cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla. Set aside.
  3. 3 Beat remaining cream in a bowl with an electric mixer until soft peaks form.
  4. 4 Beat in chocolate mixture on high speed, 1/3 at a time.
  5. 5 Spoon chocolate cream into crust.
  6. 6 Refrigerate for at least 8 hours before serving.
  7. 7 Slice and serve with a dollop of whipped cream.

By MARBALET

Jessica's Amazing Chocolate Mousse Pie
Dessert

Jessica's Amazing Chocolate Mousse Pie

4.0

Prep
30 min
Cook
5 min
Total
95 min

Instructions

  1. 1 Chill a large bowl for about 1 hour.
  2. 2 Melt chocolate and butter in the top of a double boiler over simmering water until smooth, about 5 minutes; remove from heat and allow to cool slightly. Whisk egg yolks into chocolate one at a time, allowing each yolk to blend completely before adding the next.
  3. 3 Beat egg whites in another bowl until foamy. Beat in cream of tartar. Gradually beat in 1/4 cup white sugar until soft peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
  4. 4 Beat 1/2 cup heavy cream in chilled bowl until thickened. Add 2 tablespoons white sugar and 1/2 teaspoon vanilla extract; continue to beat until soft peaks form.
  5. 5 Gently fold egg whites into chocolate mixture. Fold whipped cream into chocolate mixture until mousse is just blended. Spoon chocolate mousse into pie crust. Refrigerate until ready to serve.
  6. 6 Beat 1 cup heavy cream, 1/3 cup white sugar, 2 tablespoons confectioners' sugar, cocoa powder, 1/4 teaspoon vanilla extract, and salt in bowl until soft peaks form. Spoon over chocolate mousse before serving.

By CampieGurl

Chocolate Pumpkin Pudding Pie
Dessert

Chocolate Pumpkin Pudding Pie

5.0

Prep
10 min
Cook
10 min
Total
260 min

Instructions

  1. 1 Combine sugar, light brown sugar, cornstarch, salt, cinnamon, pumpkin pie spice, and cloves in a large saucepan. Stir in the pumpkin, evaporated milk, and egg yolks until well combined.
  2. 2 Heat saucepan over medium heat and bring to a boil, stirring constantly, 8 to 9 minutes. Remove from heat and stir in chocolate pieces, butter, and vanilla extract until butter and chocolate have melted and are well incorporated, 1 to 2 minutes. Pour filling into prepared crust and chill in the refrigerator until firm, at least 4 hours.
  3. 3 Garnish with whipped cream.

By Bibi