When you think of classic desserts, triple chocolate custard pie probably doesn't come to mind. Yet, it should. This rich, creamy pie is sure to satisfy your sweet tooth while also tantalizing your taste buds with its unique flavor profile. The combination of three kinds of chocolate—dark, milk, and white—creates a decadent and smooth filling that is simply irresistible. The flaky, buttery crust provides the perfect base for the creamy filling and adds a delightful textural contrast. Be prepared for a memorable and enjoyable experience as you indulge in this triple chocolate custard pie.
Let's cook with our recipes!
TRIPLE-CHOCOLATE CUSTARD
Steps:
- In a mixing bowl, whisk together the sugar, cocoa, cornstarch, and salt. In a thin stream, whisk in the milk until smooth. In a thin stream, whisk in the half-and-half until smooth. Strain the mixture through a fine sieve into a saucepan. Over medium heat, whisking the mixture constantly, bring to a boil. Boil gently for 2 minutes. Turn off the heat and stir in the bittersweet chocolate and vanilla. Fill a large bowl with ice cubes, rest the saucepan on top, and add cold water to cover the ice cubes. Let the mixture cool, stirring frequently, about 15 minutes. Fold in the white chocolate and pour the mixture into 1-cup ramekins, cups, or mugs. Refrigerate until well chilled. The recipe can be made up to 2 days in advance. Serve cold.
TRIPLE CHOCOLATE S'MORE PIE
Provided by Food Network
Categories dessert
Time 26m
Yield 16 slices as small pieces are
Number Of Ingredients 9
Steps:
- For the crust: Preheat the oven to 375 degrees F. Spray the inside of a 9-inch pie pan with non-stick cooking spray. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into sprayed pie pan, covering bottom and sides. Bake for 6 to 8 minutes. Set aside to cool.
- For filling: In a microwave safe bowl, combine milk chocolate chips, 1/2 cup condensed milk, and 1/2 teaspoon vanilla. Microwave for 2 minutes on medium (50 percent) power. Alternately, combine all ingredients and melt in a double boiler. Stir until all chips are melted and pour into bottom of cooled crust. Set in refrigerator while preparing second layer.
- For second layer, repeat above process using the vanilla chips. Pour over milk chocolate layer. Set in refrigerator while preparing third layer. For third layer repeat above process using the dark chocolate chips. Pour over white chocolate layer.
- Preheat the broiler. Evenly cover top with miniature marshmallows. Place under broiler for a few minutes just until marshmallows are lightly browned. Refrigerate at least 1 hour.
DIVINE TRIPLE CHOCOLATE PIE
Make and share this Divine Triple Chocolate Pie recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Pie
Time 2h12m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- CHOCOLATE PIE CRUST:
- Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, until coarse crumbs form.
- Add the chocolate and water, tossing with a fork, until the dough forms.
- Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle.
- Loosely fit the dough into a 9-inch pie plate and trim the edge so that there it reaches 1 inch beyond the rim of the pie plate.
- Fold the extra under the edge of the crust to from a ridge.
- Flute the edge and prick the entire surface of the pie shell with a fork.
- Bake at 400 degrees F for 12 minutes or until a golden brown.
- Cool on a rack.
- CHOCOLATE PIE:
- Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan.
- Stir in the milk and slightly beaten egg yolks.
- Add 3 (1 oz) squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves.
- Remove from the heat and stir in the vanilla.
- Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites.
- Remove the chocolate mixture from the refrigerator and set aside Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed.
- Gradually add the 1/4 cup of sugar, 1 Tbls at a time, beating well after each addition.
- Continue beating until stiff, glossy peaks form when the beaters are slowly lifted.
- When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed.
- Fold the egg white mixture into the chocolate mixture; then fold in the whipped cream.
- Chill in the refrigerator until the mixture mounds well when spooned.
- Turn into the chocolate pie shell.
- Chill in the refrigerator for 2 hours or until set.
- To serve, decorate the pie with puffs of sweetened whipped cream.
- Grate and sprinkle the chocolate over the whipped cream.
Nutrition Facts : Calories 540, Fat 40.1, SaturatedFat 20.3, Cholesterol 153, Sodium 272, Carbohydrate 41.5, Fiber 3.7, Sugar 17, Protein 10.9
CHOCOLATE TRIPLE LAYER PIE
Number Of Ingredients 4
Steps:
- 1. In large bowl beat milk and pudding mix with wire whisk about 1 minute. (Mixture will be thick.) Carefully spread 1 1/2 cups of pudding in crust.2. Whisk half of whipped topping into remaining pudding. Spread over pudding in crust.3. Top with remaining whipped topping. Refrigerate at least 4 hours or until set.4. Garnish as desired. Store in refrigerator.
Nutrition Facts : Nutritional Facts Serves
TRIPLE CHOCOLATE DREAM PIE
Creamy chocolate pie makes for an indulgent dessert. My light version let's you have this treat without any guilt. Sometimes I add a teaspoon of instant coffee granules to the sugar-cocoa mixture for a mocha pie.- Mary Ann Ring, Bluffton, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 268 calories, Fat 9g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 195mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
TRIPLE CHOCOLATE CREAM PIE
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
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
GRANDMA'S CHOCOLATE CUSTARD PIE
Straight from grandma's kitchen, a delicious Southern holiday tradition. A smooth and rich chocolate dessert that will have you asking for thirds.
Provided by TRISTESS00
Categories Desserts Pies Custard and Cream Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Mix sugar, flour, and cocoa powder together in a bowl until well combined.
- Mix milk, egg yolks, and vanilla extract together in a separate large bowl. Add flour mixture and blend custard until smooth.
- Pour custard into a cast iron skillet over medium heat. Cook, stirring continually, until slightly boiling but not popping, about 5 minutes. Cook just until reasonably thickened, 3 to 5 minutes more, and remove from heat immediately. Stir hot custard to smooth out any lumps and pour into the pre-baked pie shell.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Beat egg whites, sugar, and vanilla extract together in a small bowl until peaks start to form. Spread the thick meringue mixture on top of the custard.
- Cook under the preheated broiler just until the peaks start to turn light brown, 1 to 2 minutes, being very careful not to let the meringue burn.
- Place the custard pie in the fridge or on Grandma's porch on a cool night until the custard congeals, about 2 hours.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 33.9 g, Cholesterol 52.6 mg, Fat 10.8 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 3.4 g, Sodium 184 mg, Sugar 21.8 g
TRIPLE-CHOCOLATE PUMPKIN PIE
A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye -- and the appetite.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 21
Steps:
- Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
- Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
- Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
- Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
- Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.
TRIPLE-LAYER CHOCOLATE PIE
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
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
TRIPLE-CHOCOLATE PUDDING PIE WITH CAPPUCCINO CREAM
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
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.
EASY TRIPLE-CHOCOLATE PUDDING PIE
Chocolatey sandwich cookies both in pie and crust give this easy-to-make chocolate pudding pie its triple-chocolate cred.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Mixture will be thick.)
- Spoon 1-1/2 cups pudding into crust; top with cookies. Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over cookie layer in crust.
- Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.
Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 5 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
SKINNY TRIPLE CHOCOLATE PIE
58% less sat fat • 33% less calories than the original recipe. A luscious dessert for just 160 calories per serving!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 10
Number Of Ingredients 8
Steps:
- In a medium bowl, prepare pudding mix according to package directions using the 1 3/4 cups milk. Stir in vanilla; set aside.
- Place cream cheese in a large microwave-safe bowl. Microwave, uncovered, on 100% power (high) for 15 seconds; stir. Microwave on 100% power (high) for 15 seconds more. Beat cream cheese with an electric mixer on medium speed for 15 seconds. Add half of the pudding mixture; beat until smooth. Add the remaining pudding mixture; beat until smooth. Fold in half of the whipped topping. Spread mixture in pie shell. Chill 4 to 24 hours or until set.
- Top individual servings with the remaining whipped topping, the raspberries, and grated chocolate.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 1 g
TRIPLE CHOCOLATE CUSTARD PIE
Make and share this Triple Chocolate Custard Pie recipe from Food.com.
Provided by itsnevrenough
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 8
Steps:
- In a small saucepan, stir together syrup, milk, and sugar.
- Cook over low heat, stirring constantly, until mixture bubbles at edges.
- Set aside.
- In a medium bowl, beat together eggs and vanilla until well-blended.
- While stirring constantly, slowly pour in heated milk.
- Stir until well combined.
- Pour into pie shell.
- Bake in a preheated 350 F oven until knife inserted near center comes out clean, about 40-45 minutes.
- Cool on wire rack.
- Serve warm or refrigerate and chill thoroughly to serve cold.
- Garnish with whipped cream and mint leaves, if desired, just before serving.
Tips:
- Use high-quality chocolate for the best flavor. A combination of semisweet, bittersweet, and white chocolate works well.
- Make sure the custard is cooked through before pouring it into the pie crust. Otherwise, the pie will not set properly.
- Chill the pie for at least 4 hours before serving. This will allow the custard to set and the pie to develop its full flavor.
- Serve the pie with whipped cream, ice cream, or fresh berries.
Conclusion:
This triple chocolate custard pie is a rich and decadent dessert that is perfect for any occasion. The combination of chocolate custard and chocolate crust is sure to please everyone. With a few simple tips, you can make this pie at home and enjoy it with your family and friends.
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