Sunday, January 11, 2015

Chocolate Pies

I have my favorite recipes of Chocolate Pie. One is a Pie that I tested for Food52 that includes Bananas and Peanut Butter and it's delicious.
There's also a recipe posted for Nestle's Toll House Pie that's really good.
I re posted additional recipes for some of my other favorite Chocolate Pies here.

Here's the newest Chocolate Pie recipe. This one is Easy and No Baking required. I added some recommended options at the end of the recipe.

Chocolate Pie


3/4 C Graham Cracker Crumbs
4 TBS Granulated Sugar
2 TBS Brown Sugar
4 TBS Butter, melted
Combine all ingredients in a Mixing Bowl. I use a blending fork.
You can quickly pulse it in  a food processor too.
Press the mixture into a 9" Pie Plate on the bottom and 1/2" up the sides.
Put it in the freezer while preparing the filling.


1 1/2 C Dark Chocolate Chips
11 oz. Cream Cheese at room temperature
1/2 C granulated Sugar
1/4 C Butter at room temperature
2 C Cool Whip or homemade whipped cream that's been beaten to a stiff peak.

In a microwave or a double boiler, melt the chocolate and set aside to cool as you prepare the rest of the filling.

In a Stand Mixer with a paddle attachment on medium speed.
Cream Cheese
Beat until creamed together well.
Scrape the sides of the bowl, reduce the speed to low and slowly drizzle in the chocolate.
Mix just until well combined.
Whisk in the Whipped Cream by hand until completely incorporated.
Pour into the prepared crust.
Refrigerate at least 2 hours.

You can create other flavors by substituting the following flavored chips:
Milk Chocolate
White Chocolate
I would even use a combination of Chocolate and Cinnamon or White Chocolate and Butterscotch. You can create you own combinations to make it personal.
Substitute Chocolate Wafer Crumbs for the Graham Cracker.

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This comes from the Nestle Company.
A slice of this pie is like a big chocolate chip cookie.
Serve it with whipped cream or vanilla ice cream and that's all you need for dessert!

2 eggs
1/2 C flour
1/2 C granulated sugar
1/2 C brown sugar
1 C butter (2 sticks), melted and cooled to room temperature
1 (6oz.) package of semi sweet Nestle's chocolate chips
1 C chopped pecans
1- 9" unbaked pie shell

Preheat the oven to 350 degrees
In a large bowl:
Beat eggs until foamy
Add flour
granulated sugar
brown sugar
Beat until blended
Stir in melted butter
Fold in Chocolate Chips and Pecans

Spread batter into the pie shell
Bake for 1 hour
Remove from oven and serve warm topped with whipped cream or vanilla ice cream.

The recipe can be doubled to make 2 pies at once,
The pies can be frozen.

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I recently tested a recipe for Food52. It's was a Chocolate, Peanut Butter,  Banana Pie. You can search the recipe on my blog. It was incredible, so I decided to post a recipe for Banana Cream Pie.
I've been researching recipes for Banana Cream Pie and there are so many options. After reading reviews that were written for several recipes, I decided to take from many and create this one.
The crust is a combination of a few recipes and so is the filling. I knew I didn't want to cook a custard for the filling, it can be complicated and it doesn't always turn out well. The reviews on homemade custard filling were not encouraging. I know that I can make a good cooked custard because I have it in my Banana Pudding recipe, but I've made it so many times that I understand how technical and time consuming it can be. This filling is equally as good and it's not complicated.

This recipe needs to be made in a deep dish fluted 9" pie pan.

Chocolate, Peanut Butter and Banana Pie.


3 C Graham Cracker Crumbs ( did not measure the number of crackers because we always have a container of graham cracker crumbs in our pantry)
1/2 C granulated sugar
1/2 tsp cinnamon
1/2 of a ripe banana, smashed
1/4 pound (1 stick butter), softened

In a bowl:
Mix Well

Add banana and butter and continue to mix well.
Press into the bottom and up the sides of the pie pan.

Bake at 350 degrees for 25 minutes.
Cool completely


2C heavy cream, whipped and divided
3 TBS granulated sugar
1 tsp vanilla
1 (3.4oz.) box of vanilla instant pudding
1 C cold whole milk
8 oz. cream cheese
1 - 14 oz. can of sweetened condensed milk
4 - 5 ripe bananas, sliced

In a stand mixer with a whisk attachment, whip the heavy cream, sugar and vanilla. Transfer to a bowl and set aside. (clean the bowl for another step)

In a separate bowl with a hand mixer:
instant pudding mix
Mix Well and set aside

In the stand mixer with a paddle attachment:
Beat cream until fluffy.
With the mixer running on low, add condensed milk and the pudding mix.
Scrape the bowl and continue to beat until smooth.
Use a spatula and fold in 1/2 of the whipped cream.

Spread a thin layer of filling over the bottom and up the sides of the cooled crust.
Slice bananas and lightly press into the bottom and up the sides of the crust

Pour the remaining filling into the crust and smooth the top with a spatula and top it with the remaining whipped cream.
Gently cover the pie with plastic wrap or place in a covered pie tote and refrigerate for 1 hour.

Peace in the Kitchen!

Cowboy Pie:

This recipe is very vague as is the original from Hill Country Chicken in New York City.

I saw a story about the restaurant with a brief description of the pie. It sounded interesting to me.
I tried to find the recipe and was unsuccessful so I wrote to the restaurant and received a response from
Alexis Lenhart.
She gave me a brief description of the preparation of the pie. Apparently there really isn't a "recipe", but here's the suggested ingredients and quantities:

The recipe was inspired by the Restaurant's Founder's childhood memory and his passion for the Texas style home cooking of his mother and grandmother.

1 pre-baked Graham Cracker Crust, Oreo Crust, or Shortbread Crust.
Fill the crust with 2C of your favorite Chocolate Chips, such as Milk Chocolate, Dark Chocolate or White Chocolate , or a combination of any of them. Also 1 C of any alternative chips such as Butterscotch, Toffee, Peanut Butter or Caramel . 1 C of your favorite chopped up Candy Bar.
1 1/2 C Sweetened Coconut Flakes. 1 1/2 C your favorite chopped Nuts.

To bind everything, mix 1 can of Sweetened Condensed Milk with 1C of Dulce de Leche and a little bit of Sea Salt. Or 2 cans of Sweetened Condensed Milk if you can't find Dulce de Leche.

Mix together all of the ingredients until everything is coated well with the milk and pour into the crust.
Pat down the top of the pie to make it even and fill in any holes.
Tap the Pie Pan to settle the mixture.

Bake for 25 minutes at 350 degrees.
Cool completely before serving.

Peace in the Kitchen!

No introduction necessary. It's Chocolate.

1 Readymade Graham Cracker or Chocolate Pie Crust
8 oz. Cream Cheese, room temperature
1/2 C Confectioner's Sugar
1 1/2 C Dark Chocolate Chips
1/3 C Heavy Cream
1 8oz. container of  frozen Cool Whip, thawed

In a Microwave safe bowl:
Chocolate Chips
Heat in a microwave for 1 minute.
Remove and stir until creamy smooth.
reheat for 10 seconds if needed.

In a medium mixing bowl with a hand mixer:
Cream Cheese
Confectioner's Sugar
Beat until well combined.
Add Chocolate.
Reserve 1/4 C to drizzle on the top of the finished pie.
Continue mixing on low speed.
Add Cool Whip and beat until smooth.
Spoon into the crust.
Drizzle with the reserved Chocolate. (use a fork to apply the Chocolate) If it has thickened, reheat in the Microwave.
Refrigerate at least 4 hours before serving.

Peace in the Kitchen!

5 Cent Chocolate Candy Bar Pie:

Another of the archived recipes from my Aunt. ( I am definitely going to try this one after I research the size of the candy bars) I haven't checked yet....... I'll add a note if I find out.

Note: Apparently the recipe was well known, there are many variations of the recipe. It looks like the size was 1.5 oz / 43G.
A variation was definitely made with the Almond Bar, I will probably do that

I'm trying to figure out if that 5 cent chocolate candy bar was as simple as a Hershey's candy bar.
It states that you can make it with plain or almond.
It doesn't state the size, maybe there was only one size in those days.

So, here's the recipe:

5 - 5 cent Chocolate Candy Bars, plain or almond
16 - full sized Marshmallows
1/2 C Milk
1 C whipped cream ( about 2/3 of a 1/2 pint bottle of Heavy Cream) I find this amusing!
1/8 tsp salt
1 - 8" shell, either cracker or crum pastry.  (Do you think it was Graham Cracker)?, I don't know!

Melt Candy Bars, Marshmallows and Milk in the top of a double boiler.
Add salt and fold in Whipped Cream.

Fill the Pie Shell and garnish with Slivered Almonds.
Chill thoroughly.

Peace in the Kitchen!

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