Milk chocolate pie is a classic dessert that is perfect for any occasion. It is rich, creamy, and chocolatey, with a flaky crust. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all skill levels. Whether you're a chocolate lover or just looking for a sweet treat, this milk chocolate pie is sure to hit the spot.
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FROZEN MILK CHOCOLATE AND AMARETTO MOUSSE PIE
Categories Chocolate Dairy Dessert Bake Freeze/Chill Frozen Dessert Amaretto Party Bon Appétit
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- for crust:
- Preheat oven to 350°F. Butter 9-inch-diameter glass pie dish. Finely grind cookies in processor. Add melted butter; blend until moist crumbs form. Press crumbs onto bottom and up sides of pie dish. Bake until crust is set, about 12 minutes. Cool on rack.
- for filling:
- Stir chocolate and amaretto in medium metal bowl set over saucepan of simmering water until chocolate is melted and smooth (do not allow bottom of bowl to touch water). Remove bowl from over water. Stir in corn syrup. Cool to room temperature. Beat cream in large bowl to soft peaks. Fold 1/4 of whipped cream into chocolate mixture, then fold in remaining cream. Spoon filling into crust. Freeze until firm, at least 4 hours or overnight.
MILK CHOCOLATE PECAN PIE
This is one very chocolaty and nutty pie!!
Provided by CORWYNN DARKHOLME
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In medium mixing bowl beat eggs lightly with a rotary beater or fork. Stir in corn syrup, sugar, and butter; mix well. Stir in pecan and chocolate pieces.
- To prevent overbrowning, cover edges of pie shell with aluminum foil. Place pie shell on oven rack and pour filling into it.
- Bake in preheated oven for 25 minutes. Remove foil from crust edges and bake an additional 25 minutes, or until a knife inserted in center comes out clean. Chill before serving. May be served with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 506.4 calories, Carbohydrate 64.3 g, Cholesterol 93.6 mg, Fat 28 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 9.2 g, Sodium 225.9 mg, Sugar 34.6 g
S'MORES ICE CREAM PIE WITH WARM MILK CHOCOLATE SAUCE
Categories Milk/Cream Chocolate Dairy Dessert Thanksgiving Winter Family Reunion Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- For crust:
- Preheat oven to 350°F. Spray 9-inch-diameter metal pie pan with nonstick spray. Mix graham cracker crumbs and melted butter in bowl to blend. Transfer to prepared pie pan. Press crumb mixture onto bottom and up sides of pan. Bake until crust is set and golden, about 11 minutes. Cool completely.
- For filling:
- Using offset spatula, spread half of softened ice cream evenly in crust. Sprinkle 1 cup chopped chocolate-covered graham crackers evenly over. Spread remaining ice cream over, covering graham crackers completely. Freeze until firm, at least 4 hours.
- Drop marshmallow creme by tablespoonfuls over top of pie. Using moistened fingertips, spread in even layer, covering top of pie completely. Sprinkle mini marshmallows evenly over, pressing slightly to adhere. Cover and freeze until firm, about 4 hours.
- For sauce:
- Bring whipping cream to boil in heavy small saucepan. Remove from heat. Add chocolate; let stand 2 minutes to soften, then whisk until melted and smooth. (Pie and sauce can be made 3 days ahead. Keep pie frozen. Cover and chill sauce; rewarm sauce over low heat just until pourable before serving.)
- Preheat broiler. Cover pie crust edges with foil collar. Broil pie just until marshmallows are golden brown, watching closely to avoid burning and rotating pan to brown evenly if necessary, about 2 minutes. Transfer pie to platter and serve immediately with warm sauce.
MILK CHOCOLATE CREAM PIE WITH MERINGUE
This is a great dessert for company or just for your family. You can make this a touch sweeter, if you like and you can also add a little more cocoa if you prefer a darker chocolate pie. Either way, this pie comes out so rich and creamy. It's sure to be a hit with your family. Enjoy!
Provided by Elaine Bovender
Categories Chocolate
Time 40m
Number Of Ingredients 21
Steps:
- 1. FOR THE PIE CRUST: Preheat oven to 475 degrees. In a large bowl, mix together flour and salt. Cut in shortening (you can use a pastry cutter or your fingers) until mixture resembles a coarse meal.
- 2. Combine egg yolk and 3 tablespoons of ice water and mix well with fork. Add to flour mixture and mix to form a soft dough. Add another tablespoon of ice water, if needed.
- 3. Roll out dough into a circle to fit a 10" pie plate. Press into pie plate and trim and crimp edges. Prick bottom and sides with fork. Place a small piece of aluminum foil in the bottom and add some beans for weight. Bake for 8 to 10 minutes or until edges are light golden brown. Remove from oven and place on cooling rack. Remove aluminum foil and beans. Set aside.
- 4. FOR THE FILLING: In a heavy sauce pan, add flour, cocoa, cornstarch and salt. Mix with fork or whisk to remove any lumps.
- 5. Pour in milk and Half and Half and cook on medium high heat until mixture is slightly thickened and very hot (not boiling), stirring constantly with whisk.
- 6. Remove from heat and temper the egg yolks by adding about a tablespoon of the hot pudding mixture and immediately beating with fork. Add a second and then a third tablespoon full, beating with fork after each addition. Add to hot pudding mixture and cook over medium heat until thickened to desired consistency. Remove from heat and stir in butter and vanilla. Pour pudding mixture into baked pie shell and set aside.
- 7. FOR THE MERINGUE: Beat egg whites at high speed until soft peaks begin to form. Mix in cream of tartar. Gradually add sugar while beating and add vanilla. Continue to beat until it forms soft peaks.
- 8. Spoon meringue into the middle of the pie and gently spread to edges of pie crust with the back of a spoon. Bake at 400 degrees for 6 to 8 minutes or until meringue is golden brown.
- 9. Allow pie to cool and set filling. Serve and enjoy!
MILK CHOCOLATE PIE
This is the best chocolate pie I've ever had. It's cool and rich, and it melts in your mouth. Best of all, it takes just 10 minutes to whip up and pop into the freezer. -Kathy Crow, Payson, Arizona
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a microwave or double boiler, combine chocolate chips and 1/4 cup milk. Cook until chips are melted; stir until smooth. , In a bowl, beat cream cheese and remaining milk until smooth. gradually beat in the chocolate mixture. Fold in whipped topping. Pour into crust. , Freeze for 4-6 hours or overnight. May be frozen for up to 3 months. Remove from the freezer 5-10 minutes before serving. Garnish with kisses and whipped topping if desired.
Nutrition Facts : Calories 427 calories, Fat 31g fat (19g saturated fat), Cholesterol 47mg cholesterol, Sodium 266mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
MILK CHOCOLATE PIE
An easy (no-bake) milk chocolate cream pie that is perfect for any occasion.
Provided by Jill
Categories Desserts Pies No-Bake Pie Recipes
Time 4h15m
Yield 8
Number Of Ingredients 5
Steps:
- Melt marshmallows with milk in a microwave-safe container in a microwave in 30-second increments, stirring between each, until smooth. Slowly add chocolate and stir until completely melted.
- Beat whipping cream in a separate bowl using a mixer until thick. Stir into chocolate mixture. Pour into pie crust.
- Cover and refrigerate for 4 hours.
Nutrition Facts : Calories 525 calories, Carbohydrate 44.1 g, Cholesterol 88.4 mg, Fat 37 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 19.4 g, Sodium 230.5 mg, Sugar 30.2 g
Tips:
- Use high-quality chocolate: The quality of the chocolate you use will greatly impact the flavor of your pie. Look for a chocolate that is at least 70% cocoa solids and has a smooth, rich flavor.
- Temper your chocolate: Tempering chocolate is a process that helps to stabilize the chocolate and prevent it from seizing. This will result in a smooth, glossy pie filling.
- Use a flaky crust: A flaky crust will help to balance out the richness of the chocolate filling. You can use a store-bought pie crust or make your own.
- Chill the pie before serving: Chilling the pie before serving will help to set the filling and make it easier to slice.
Conclusion:
Milk chocolate pie is a classic dessert that is perfect for any occasion. With its rich, creamy filling and flaky crust, it's sure to be a hit with everyone who tries it. Follow these tips to make the best milk chocolate pie possible.
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