Best 10 Chocolate Dream Pie Recipes

WHITE CHOCOLATE DREAM PIE

Steps:

• Combine all crust ingredients and mash into the bottom of a greased 9x11 cake pan. Bake for 10 minutes in a 300 degree F oven. Set crust aside to cool while you prepare the filling.
• Combine cream, sugar, eggs, vanilla, and cornstarch into a medium sauce pan and bring to a boil over a medium flame. As the filling begins to thicken, add the butter, vanilla, and white chocolate chips. When the filling has thickened turn off the heat and whisk in the cream cheese. Pour the filling on top of the crust.
• Allow to cool in the refrigerator for at least thirty minutes. Then take the Cool Whip and spread over the top of the filling. Garnish with the remaining macadamia nuts and chill until ready to serve.

TRIPLE CHOCOLATE DREAM PIE

Steps:

• Combine the graham cracker crumbs, butter and egg white; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 375° for 6-8 minutes or until lightly browned. Cool on a wire rack., For filling, in a large saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in chocolate chips and vanilla., Pour into crust. Refrigerate for at least 2 hours or until firm. Spread whipped topping over filling; sprinkle with grated chocolate.

CHOCOLATE DREAM PIE

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Add oil and buttermilk; toss with a fork. Gradually add water, tossing with a fork, until a ball forms. Cover and refrigerate for 1 hour., On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to a pie plate coated with cooking spray. Trim pastry to 1/2 in. beyond edge of plate; flute edges. With a fork, prick bottom and sides of pastry. Line with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 6-8 minutes longer or until light golden. Cool on a wire rack., In a small saucepan, combine the sugar, cocoa, cornstarch and salt. Stir in milk and water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in chocolate until smooth; stir in extracts. Pour into pastry shell; set aside., For meringue, in a small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over filling, sealing edges to crust. , Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for at least 3 hours before serving.

CHOCOLATE PEANUT DREAM PIE

Steps:

• Prepare pudding according to package directions. Remove from the heat; whisk in peanut butter. Place pan in a large bowl of ice water for 5 minutes, stirring occasionally. Fold in whipped topping. , Pour into the crust. Cover and refrigerate for 1 hour or until set. Garnish with peanuts and whipped topping if desired.

CHOCOLATE DREAM PIE

Steps:

• Place chocolate squares in a small, microwave-safe bowl. Microwave on high 2 minutes. Set aside. Sprinkle gelatin over boiling water and set aside to soften.
• In a large glass or metal bowl, beat egg whites until soft mounds form. Gradually add sugar, continuing to beat until whites are stiff and glossy. Beat in corn syrup and vanilla extract. Gently mix in chocolate and gelatin mixture.
• Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with whipped cream and chocolate sprinkles if desired.

CHOCOLATE-CARAMEL DREAM PIE

Steps:

• Combine crushed cookies and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Refrigerate for 30 minutes., Spread Nutella over crust. In a large bowl, combine caramel topping and 2 tablespoons cream; stir in almonds. Spoon over Nutella layer., In a small bowl, beat cream cheese and 1/3 cup confectioners' sugar; stir in melted chocolate and vanilla until smooth. In a large bowl, beat remaining cream until stiff peaks form; fold into cream cheese mixture. Spread over caramel-almond layer., Sprinkle with remaining confectioners' sugar. Garnish with additional whipped cream and chocolate stars if desired. Refrigerate for at least 1 hour before serving.

COCONUT CHOCOLATE DREAM PIE

Steps:

• In heavy pan over medium-high heat, toast coconut until lightly browned. Remove 1 tablespoon of the coconut for garnish. Add rice milk and orange juice concentrate. Bring the mixture to a simmer, then stir in chocolate chips. Remove from heat, and continue stirring until the chips are melted and the mixture is smooth.
• Pour maple syrup, vanilla extract, almond extract and tofu into an electric blender or food processor; blend until the mixture is creamy. Add chocolate mixture to the blender, and blend until the mixture is combined. Pour the filling into the pie crust. Cover, and chill for 2 or more hours. Garnish with the reserved coconut before serving.

CHOCOLATE DREAM PIE

Steps:

• 1. Prepare whipped topping mix with 1 cup of the milk and the vanilla as directed on the package, using large mixing bowl.
• 2. Add remaining 1 3/4 cups milk and pie filling mix. Blend; then beat at high speed for 2 minutes, scraping the bowl occasionally.
• 3. Spoon into pie shell. Chill at least 4 hours. You may garnish with whipped cream.

CHOCOLATE DREAM PIE

Steps:

• Combine sugar, cornstarch and salt in a saucepan; gradually whisk in milk; stir in chocolate chips and egg yolks; cook over medium heat, stirring, until mixture is thickened.
• Remove pan from heat; add cream cheese and beat until smooth; cover surface with plastic wrap; refrigerate for one hour or just until cool.
• Reserve 1 cup whipped topping; fold remaining 2+ cups whipped topping into the chocolate mixture; spoon evenly into prepared pie crust; cover and refrigerate 6 to 8 hours, or overnight.
• Top with reserved whipped topping and chocolate curls; serve or keep refrigerated until needed.

CHOCOLATE DREAM PIE

Steps:

• 1. Make up your pie crust and bake per directions. Make some decorations up too with your scraps! Coat the scraps with egg wash for a nice golden color. You can use any pie crust recipe but you may want to try mine. It doesn't shrink that bad after baking without any filling inside. I don't put any beans in it either and it bakes so good. Light and flaky!
• 2. Mix your egg yolks in a medium bowl and set aside.
• 3. In another medium bowl, whisk together flour, sugar, cocoa, and a dash of salt. Set aside.
• 4. In a medium sauce pan, add your milk and cream just until hot... NOT BOILING. Add half of the hot milk and cream into the flour mixture and whisk together. Test with your finger and make sure it's not too hot.
• 5. Then add your egg yolks whisking them into the mixture until well blended. (You don't want to cook the eggs so make sure you do not boil your milk.)
• 6. Pour the mixture into the other half of your milk you have left in your sauce pan. On medium heat stir until really thick, shouldn't take that long but don't leave the pan and don't stop stirring. Nobody likes a lumpy pudding!
• 7. After it gets real thick, take off burner and whip in your vanilla extract. NOTE: This pudding will be pretty thick, perfect for pie. If you want to make pudding cups then don't cook it as long, as soon as it starts getting thick pour into your serving dishes.
• 8. Pour evenly into your pie shells. Let that cool down completely.
• 9. Make your chocolate mousse (per package instructions) and spread on your cooled pudding. Let that chill.
• 10. Top with whipped cream, decorations and it you really want to kick it off make some chocolate ganache and pour on top of the whipped cream. Don't add the whipped cream until serving.
• 11. Your really going to LOVE this! In this photo you will see a wonderful cup of hot chocolate with whipped cream and chocolate ganache on top! YUMBO! I'm taking a culinary pastry course and received an excellent rating on this one! YEA!