Author: Cookbooks, Topflight
Category: Cook books
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Pour filling onto prepared pie crust and bake for 45-50 minutes.
Let pie cool before serving.
Nutrition Information per Serving: Total calories 329g, protein 5.5g, total fat 15.5g, total carbohydrates 47g, cholesterol 151mg, sodium 334mg
German Coconut and Pecan Chocolate Pie
Fudge-y and chocolate-y with crunchy coconut and pecans to finish off that perfect bite, this wonderful German coconut and pecan chocolate pie will leave you coming back for more!
Serves 8
1 hour 30 minutes
Ingredients:-
1 Pie Crust, blind baked
For the Filling:
4 Egg Yolks
½ cup German Sweet Chocolate, chopped
¼ cup unsweetened Chocolate, chopped
1 can (14oz) Sweetened Condensed Milk
1 cup Pecans, chopped
1 teaspoon Vanilla Extract
For the Topping:
½ cup Heavy Whipping Cream
½ cup Brown Sugar
¼ cup Butter, cut into cubes
¼ cup Pecans, chopped
2 Egg Yolks
1 cup Coconut Flakes
1 teaspoon Vanilla Extract
Directions:-
Pre-heat the oven to 350 degrees.
Melt sweet chocolate and unsweetened chocolate in the microwave, set aside to let cool slightly.
Next, pour milk, egg yolks and vanilla extract in with the chocolate mixture and stir to combine until smooth.
Spoon mixture onto crust and bake for 20 minutes. Let cool for an hour.
In the meantime, heat up a saucepan and bring brown sugar, cream and butter to a boil. Remove from heat when the sugar has dissolved.
Ladle some of the hot mixture into egg yolks on a separate bowl, and pour this egg yolk mixture back into the hot saucepan with the rest of the sugar-cream-butter mixture.
Cook for a further 2-3 minutes until mixture has thickened, stirring all the time. Turn off the heat and add coconut flakes and vanilla extract. Let cool before pouring over filling in the pie crust.
Dot the top with pecans and place in the fridge to chill.
Nutrition Information per Serving: Total calories 518g, protein 8g, total fat 29g, total carbohydrates 58.9g, cholesterol 202mg, sodium 297mg
French Silk Chocolate Pie
Beautiful to look at and wonderfully delicious to indulge in, this French silk chocolate pie is sure to delight!
Yields 12-16 slices
30 minutes
Ingredients:-
1 Pie Crust, blind baked
½ cup Bittersweet Chocolate
1½ cups Fine Sugar
4 Eggs, at room temp
3 cups Whipped Cream
1 Chocolate Bar, roughly chopped
1 cup Butter, salted and softened
1 teaspoon Vanilla Extract
Directions:-
Place chocolate in a microwave-friendly bowl and melt in the microwave until smooth. Let cool for about 10-15 minutes.
Set up an electric mixer with the paddle attachment and cream butter and sugar together until frothy.
Add the melted chocolate in to the fluffy mixture a little at a time, and beat until well combined.
Pour in the vanilla extract and stir to combine well. Crack one egg in to the mixture and with the whisk attachment, beat for 5 minutes, adding each egg one at a time and beating each for 5 minutes.
Transfer this mixture onto a pre-baked pie crust and spread evenly.
Pop in the fridge for 2 hours or more before serving.
Nutrition Information per Serving: Total calories 569g, protein 4.8g, total fat 39g, total carbohydrates 51.8g, cholesterol 195mg, sodium 389mg
Chocolate Chip Pie
Imagine a large chocolate chip cookie embedded in a pie, simply heavenly!
Serves 8
1 hour 10 minutes
Ingredients:-
1 Pie Crust
2 Eggs
1 cup Semisweet Chocolate Chips
1 cup Pecans/Walnuts, chopped
¾ cup Butter, softened
½ cup Sugar
½ cup Brown Sugar
½ cup All-Purpose Flour
Directions:-
Start by pre-heating the oven to 325 degrees.
Roll out the pie crust dough and transfer onto a lightly greased pie plate.
Set up an electric mixer and beat eggs until foamy. Add flour, both types of sugar and butter until all ingredients are combined well.
Pour in chocolate chips and chopped nuts and pour mixture onto prepared pie crust. Bake for 50-60 minutes.
Nutrition Information per Serving: Total calories 466g, protein 3.6g, total fat 33.9g, total carbohydrates 64.9g, cholesterol 87mg, sodium 311mg
Peanut Butter Cup Chocolate Pie
If you love peanut butter cups, this is the ultimate decadent chocolate pie recipe for you!
Serves 8
3 hours
Ingredients:-
1 Pack Oreo Cookies
¼ cup Butter, melted
For the Filling:
½ cup Cream Cheese, softened
1 cup Creamy Peanut Butter
1 cup Cool Whip
For the Ganache:
½ cup Heavy Whipping Cream
1 cup + ½ cup Chocolate Chips
For the Topping:
Reese’s Peanut Butter Cups, roughly chopped
Directions:-
Prepare the crust by throwing the Oreo cookies into a food processor until you get fine crumbs.
Combine the Oreo crumbs with melted butter and pour onto a lightly greased pie plate.
Press to create the pie crust and chill in the fridge.
Set up an electric mixer and mix together the creamy peanut butter and cream cheese until smooth.
Spoon in thawed Cool Whip and mix together with the peanut butter-cream cheese mixture with a spatula. Spoon this mixture onto the Oreo pie crust and freeze for 30 minutes.
In the meantime, make the chocolate ganache: heat up heavy cream in a saucepan over low heat until it comes to a simmer.
Place chocolate chips in a heat-proof bowl and pour the heated heavy cream over the chocolate chips.
Combine the two ingredients to mix well and let cool before adding onto the pie. Finally, randomly place the peanut butter cups onto the top of the pie.
Cover with foil and let sit in the fridge for 2 hours before serving.
Nutrition Information per Serving: Total calories 868g, protein 21.8g, total fat 64g, total carbohydrates 59g, cholesterol 49mg, sodium 410mg
Double Chocolate Cream Pie
Made easily from scratch, this double chocolate cream pie is made of delicious pudding on the inside and crunchy chocolate crust on the outside.
Serves 8
4 hours 10 minutes
Ingredients:-
1 Chocolate Pie Crust
¼ cup unsweetened Cocoa Powder
2 cup Milk
½ cup Chocolate Chips
1 cup Heavy Whipping Cream
2/3 cup Sugar
¼ cup Powdered Sugar
3 tablespoons Cornstarch
1 teaspoon Vanilla
¼ teaspoon Salt
Directions:-
Start by pre-heating oven to 400 degrees, and place the chocolate pie crust onto a pie plate, pop into the fridge for 30 minutes and poke the bottom with a fork.
Bake for 10 minutes and let cool before pouring filling in.
In a medium saucepan, heat together sugar, cocoa powder, cornstarch, milk and salt, stirring continuously and cook for 8 minutes. Turn off the heat and add vanilla and chocolate chips. When the chocolate has completely melted, pour onto pie crust.
Let cool, cover with cling wrap and chill in the fridge for at least 4 hours before serving.
When ready to serve, set up electric mixer and beat heavy whipping cream until stiff peaks form, adding powdered sugar one tablespoon at a time.
Spread this mixture over chilled pie before
serving.
Nutrition Information per Serving: Total calories 382g, protein 4.9g, total fat 17g, total carbohydrates 53.8g, cholesterol 28mg, sodium 288mg
Chocolate Strawberry Pie
The heavenly combination of chocolate and strawberries come to fruition in this gorgeous chocolate and strawberry pie.
Serves 10
2 hours
Ingredients:-
1 Chocolate Pie Crust
1 pint Strawberry, cut into halves
6 Egg Yolks
2½ cups Milk
2/3 cup Sugar
¼ cup Cornstarch
¾ cup semisweet Chocolate, roughly chopped
½ tablespoon Bourbon
1 teaspoon Vanilla Extract
2 tablespoons unsweetened Cocoa Powder
¼ teaspoon ground Ginger
1/8 teaspoon ground Nutmeg
1/8 teaspoon Salt
Directions:-
Prepare the pie crust by pressing the dough in a pie plate.
Next, layer the cut strawberries at the bottom of the prepared pie crust.
To make the chocolate filling, whisk together cornstarch, cocoa, sugar, spices and salt.
Pour this mixture into a medium saucepan and heat up.
Add egg yolks and whisk into mixture to combine thoroughly to get a paste-like consistency.
Pour milk in ½ a cup at a time, whisking all the time.
Let mixture come to a boil and cook for 1 minute. Turn heat off and throw in the chopped chocolate, stir until mixture is creamy.
Pour bourbon and vanilla extract in, whisk to combine well.
Cool mixture over 5-10 minutes, stirring continuously before pouring over the strawberries in the pie plate.
Chill for at least 2 hours before serving.
Nutrition Information per Serving: Total calories 401g, protein 7g, total fat 17g, total carbohydrates 58g, cholesterol 164mg, sodium 250mg
Chocolate and Peanut Butter Mini Pie
Little pieces of bliss ready in less than 30 minutes filled with delicious chocolate and peanut butter goodness. Simply divine!
Serves 12
27 minutes
Ingredients:-
For the Crust:
5 Graham Crackers
2 tablespoons Toffee Bits
3 tablespoons unsalted Butter, melted
1 tablespoon Brown Sugar
For the Filling:
¾ cup Cream Cheese, slightly melted
1 cup smooth Peanut Butter
1 cup Heavy Cream
1 cup Confectioner’s Sugar
½ cup Toffee Bits
2 teaspoons Vanilla Extract
1/4 teaspoon ground Cinnamon
¼ teaspoon Salt
For the Ganache:
½ cup Semisweet Chocolate, roughly chopped
½ cup Heavy Cream
For the Garnish:
1½ tablespoons smooth Peanut Butter
¼ cup Salted Peanuts, chopped
Directions:-
Start by having the oven pre-heated to 350 degrees; line a muffin tin with cupcake liners, set aside.
In a food processor, throw in the graham crackers and blend until crumbly.
Divide the graham cracker crumbs into equal amounts and pour into each cupcake liners.
Press down to form the crust and bake for 5-7 minutes.
With an electric hand mixer, beat heavy cream until stiff peaks form and set aside. Using the hand mixer, whisk together peanut butter and cream cheese in a separate mixing bowl until creamy.
Pour in sugar, toffee bits, vanilla, cinnamon and salt and beat until well combined. Fold the whipped cream in with the cream cheese-peanut butter mixture until well combined.
Pour the batter into cupcake tins and pop in the freezer for an hour.
To make the chocolate ganache, microwave chocolate and heavy cream for a minute, stir once, then microwave for another 30-60 seconds. Stir well to combine, then let it stand to cool, remember to keep stirring it as it will harden otherwise.
Spread the ganache over the chilled peanut butter cups.
Finally, prepare the garnish by melting peanut butter and drizzling on top of the pies and top with peanuts.
Nutrition Information per Serving: Total calories 409g, protein 8.8g, total fat 29.5g, total carbohydrates 32g, cholesterol 66mg, sodium 239mg
White Chocolate Pie
Exquisite to look at and easily made with just a few ingredients, this lovely white chocolate pie will definitely impress your guests.
Serves 8
3 hours 15 minutes
Ingredients:-
1 Chocolate Pie Crust
1 cup Cream Cheese, melted
1 cup Heavy Whipping Cream
1½ cups White Chocolate Chips
1 teaspoon Vanilla Extract
Directions:-
Start by pressing chocolate pie crust onto a pie plate, set aside.
Microwave chocolate chips on high for about 1 minute. Stir to completely melt the chocolate chips and let cool.
Set up an electric mixer and beat heavy cream until stiff peaks form, set aside.
In a mixing bowl, combine melted chocolate, cream cheese and vanilla until thoroughly mixed.
Next, gently fold in the whipped cream.
Spoon this mixture onto the prepared chocolate pie crust.
Before serving, refrigerate for 2-3 hours.
Nutrition Information per Serving: Total calories 474g, protein 5g, total fat 33g, total carbohydrates 39.6g, cholesterol 59mg, sodium 291mg
White Chocolate Macadamia Pie
Up the ante with this delicious and sinful white chocolate and macadamia pie, gorgeous and simple to make.
Serves 8
25 minutes
Ingredients:-
1 Pie Crust, blind baked
1 cup Cream Cheese, softened
1/3 cup Heavy Cream
¾ cup Heavy Cream, whipped until soft
¼ cup Sugar
¾ cup White Baking Chocolate, melted
½ teaspoon Orange Zest
2/3 cup Roasted Macadamia, chopped
For the Ganache:
½ cup Heavy Cream
¾ cup Semisweet Chocolate Chips
Directions:-
In a mixing bowl, mix the cream cheese and sugar until creamy, pour in 1/3 cup cream and beat to combine well. Stir in white chocolate, orange zest and macadamia then fold in the whipped cream.
Pour mixture onto the prepared pie crust and freeze for 4 hours.
An hour before serving the pie, prepare the ganache.
Place chocolate chips in a heat-proof bowl and heat cream in a saucepan over medium heat until it just starts to simmer.
Pour this heated cream over the chocolate chips and stir to thoroughly mix and melt chocolate.
Before spreading the ganache over the pie, let it cool for 30 minutes.
Nutrition Information per Serving: Total calories 545g, protein 4.9g, total fat 37.5g, total carbohydrates 50g, cholesterol 68mg, sodium 280mg
Chocolate, Banana and Peanut Butter Pie
This is truly a combination that no one can resist!
Three of the most delicious dessert ingredients all in one sinful pie.
Serves 8
45 minutes
Ingredients:-
For the Crust:
12 Graham Crackers
2 tablespoons Nutella
¼ cup Butter, melted
For the Chocolate and Banana Filling:
¾ cup Dark Chocolate Chips
¾ cup Creamy Peanut Butter
4 Bananas, cut into half lengthwise
For the Vanilla Pudding:
1 cup Whipped Cream
2 packs (3.4oz) Instant Vanilla Pudding Mix
2 cups Milk, chilled
Directions:-
Start by pre-heating the oven to 350 degrees.
Next, blend the graham crackers in a food processor until crumbly.
Spoon the Nutella and melted butter into t
he crumbs and pulse 4-5 times until all ingredients are blended well.
Pour the mixture onto a pie plate and press to create the crust.
Bake for 10 minutes and let cool afterwards.
Microwave chocolate chips and peanut butter for about 30 seconds, stir once, microwave for another 20 seconds and stir to mix.
Layer the cut bananas onto the pie crust and spread the chocolate-peanut butter mixture over the bananas.
Stick the pie into the refrigerator while you make the final layer.
Whisk together pudding mix and milk until creamy, add the whipped cream and whisk further until combine.
Spread this mixture over the previous chocolate layer.
Pop pie back into the refrigerator and let chill for at least 3 hours before serving.
Nutrition Information per Serving: Total calories 461g, protein 11g, total fat 29g, total carbohydrates 45g, cholesterol 37mg, sodium 313mg
PALEO DIET PIE RECIPES
Key Lime Pie
A refreshing pie made with ingredients suitable for key lime pie fans on the paleo diet.
Serves 8
1 hour 10 minutes
Ingredients:-
For the Crust:
1 cup Raw Pecan, cut into halves
1 cup Dates, softened
¾ cup unsweetened Coconut, grated
2 teaspoons Honey
Coconut Oil