Chocolate Pie Recipes
Mud Pie Recipes Chocolate Coconut TartPastry for one shell only (recipe here) 5 ounces butter 5 ounces bittersweet chocolate 4 large eggs 7 ounces granulated sugar 1/4 cup flaked coconut 1 1/2 ounces all-purpose flour 1 tsp vanilla extract In a microwave safe bowl, melt chocolate and butter together on medium power at 15 second intervals to not overcook. Stir until the chocolate and butter are thoroughly melted. Combine the eggs and sugar and beat, using a mixer on medium speed for about 1 minute. Fold the melted chocolate, add coconut, vanilla extract and flour into the egg mixture and pour into the pastry. Place in the oven and bake until the a knife comes out clean, about 18 to 20 minutes. Peanut Butter Chocolate No Bake Pie1 (9 inch) prepared graham cracker pie crust (or get a homemade recipe here)2 (1 ounce) squares baking chocolate 1 (14 ounce) can Sweetened Condensed Milk 1/4 cup Creamy or Crunchy Peanut Butter 1 (8 ounce) container frozen whipped topping Chocolate Glaze 1/2 cup semisweet chocolate chips 2 tablespoons butter 1 tablespoon corn syrup 1 tablespoon peanut butter Melt the baking chocolate in a double boiler or a microwave for 15 seconds at a time, until melted. Add the condensed milk and peanut butter- melt again, if necessary. Add the chocolate mixture to the whipped topping and spread into a pre-prepared graham cracker crust. Refridgerate. For the glaze: In a microwave safe bowl, melt together butter, chocolate, and syrup in medium power and add butter, syrup and peanut butter to the melted chocolate. . Alternatively, you can melt the chocolate in the microwave, and then blend in the other ingredients. Pour glaze while still warm over cake. refrigerator. This sauce can be reheated in the microwave. Chocolate Raspberry Torte
Crust: 1 sheet pre-prepared puff pastry Sauce: 1 cup of fresh raspberries 1/2 cup of sugar 1/4 cup water 1 cup seedless raspberry jam Filling: 1 pound semi-sweet chocolate, cut up 1 cup heavy cream 1 egg yolk 1 pint raspberries Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 425 degrees F. While the pastry is thawing, start the raspberry sauce. In a small saucepan, place the cup of raspberries, sugar, and 1/4 cup water. Bring to a boil, stirring constantly. Reduce the heat, and simmer for 3 minutes. Pour the cooked raspberries and jam, into a food processor or blender and process until smooth. Refrigerate until chilled.
Unfold pastry on lightly floured surface. Roll into 12-13 inch square. Cut off corners to make a circle. Press pastry into 9-inch springform pan. Prick pastry thoroughly with fork. Bake for 20 minutes, until golden. Place chocolate and cream in saucepan. Heat and stir until smooth. Remove from heat and in a separate bowl add the one egg yolk. Add some chocolate mixture into egg yolk and stir well. Return egg/chocolate mixture to remaining chocolate mixture and stir well. Cook and stir 1 minute. Pour mixture into pastry crust. Cover and refrigerate until firm, about 2 hours. Pour on raspberry sauce and garnish with raspberries.
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