Best Chocolate Pie Recipe ...Seriously
Baking this chocolate pie recipe at home is a tasty way to impress family and friends! My mom makes a fluffy meringue pie topping, but that’s totally optional, because you can always just top the dessert with whipped cream to make a super simple chocolate cream pie.
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Chocolate Pie Recipe:
1 DEEP DISH PIE CRUST
Chocolate Filling Ingredients:
1 cup SUGAR
2½ cups MILK
1 oz. UNSWEETENED CHOCOLATE (shaved)
3 EGG yolks (reserve the egg whites for the meringue)
½ tsp SALT
5 Tbsp CORNSTARCH
½ tsp VANILLA EXTRACT
½ tsp ALMOND EXTRACT
Meringue Ingredients:
2 Tbsp SUGAR
1 Tbsp CORNSTARCH
½ cup WATER
3 EGG WHITES
¼ tsp CREAM OF TARTAR
then another 4 Tbsp SUGAR
Make your own pie crust from scratch, or to make the recipe super easy, just bake up a pre-made frozen pie crust.
Firstly, bake the crust and have it cooled and ready before beginning to make the chocolate pie filling.
Chocolate Pie Filling:
In a saucepan, add the sugar, cornstarch, salt, and shaved chocolate.
On medium heat, gradually stir milk into the saucepan and continue stirring 15-20 minutes until the chocolate is melted and the mixture thickens and begins to bubble.
Once bubbling, set a timer for 1 minute and stir as the chocolate mixture simmers.
Remove the saucepan from the heat.
Crack 3 eggs and separate the yolks from the whites into separate bowls (set the whites aside to use with the meringue topping).
Temper the egg yolks by slowly spooning 4-5 Tbsp of the heated, thickened chocolate mixture in with the yolks, stirring constantly so as not to cook the eggs.
Once the yolks are tempered stir the egg yolk/chocolate mixture back into the saucepan with the heated filling.
Return the saucepan to the stove and bring the filling back to a simmer, and cook for 1 final minute, stirring all the while.
Remove saucepan from the stove and stir in vanilla and almond extract.
Now pour the chocolate filling into the pre-baked pie shell and set pie aside to cool.
Meringue Topping:
In a small saucepan add 1 Tbsp of cornstarch, 2 Tbsp sugar, and ½ cup water.
Mix the three ingredients well and heat over medium heat, stirring until the mixture thickens and clears slightly from milky to opaque.
Set sauce pan aside in a pan of water to cool.
In a mixing bowl add the egg whites and cream of tartar.
Beat 20-30 seconds until frothy.
Add 2 Tbsp of sugar into the frothy mix and then beat for another 10 seconds.
Add 2 more Tbsp of sugar and continue beating the mixture until it thickens and peaks begin to form.
Now add the cooled, opaque mix of sugar and cornstarch into the meringue and continue to beat.
Beat until nice, stiff peaks form.
Take a spatula and spread the meringue evenly over the cooled chocolate pie filling. Cover the filling completely, overlapping slightly onto the edges of the pie crust.
Lightly chop the top of the meringue to form peaks on top of the pie.
Slide the pie into an oven preheated to 400 degrees F and bake meringue for 10-12 minutes, or until the top of the top of the meringue shows a nice color.
Remove the pie from the oven and allow to cool completely before slicing. This will take several hours!
When cooled, store pie in the refrigerator beneath a pie dome, do not wrap meringue in plastic wrap or foil.
TORTA BANOFFEE SIMPLES E FÁCIL
A receita de hoje é uma clássica TORTA BANOFFEE
Receita simples, fácil e deliciosa ;)
Ingredientes:
5 bananas nanicas bem madura
2 latas de leite condensado cozido
1 pacote de 400 de bolacha de sua prefeência
200g de manteiga ou margaria
chantily para decorar
canela em pó para decorar
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Tarta de Crema de Chocolate, Bananas y Chantilly muy Facil y Sin Horno
La tarta de Crema de Chocolate de Plátanos o Bananas o pay el famoso “Banana Chocolate Cream Pie” es tan fácil de hacer, sin huevos ni horno que queda espectacular, gusta a todos – peques y grandes, deliciosa y además muy económica. Ésta es su tarta para cualquier día o para fiestas que todo el mundo comerá y repetirá.
Ingredientes: Pudding o crema de chocolate y base
• 2 Paquetes grande de soletillas bizcochos blandos para la base y lados de la tarta.
• 4 tazas (1 litro)- de leche entera *
*O 2 tazas (½ litro) leche y 2 tazas (½ litro nata o crema de leche) para mas suntuosidad
• 2 tazas - 400 gr azúcar o más a gusto
• 1/2 taza – 60 gr de Maicena o almidón de maíz
• 1/4 cucharadita sal
• 1/2 taza - 60 gr cacao en polvo sin azúcar
• 1/2 cucharadita canela en polvo para potenciar el sabor a chocolate ´
• 2 cucharaditas extracto de vainilla
• 2 cucharadas mantequilla o margarina
• 1 paquete grande de soletillas bizcochos blandos para la base y lados de la tarta.
Para el Chantilly:
• 2 tazas -500 ml Nata o crema de leche
• 2 a 4 cucharadas azúcar o más a gusto
• 2 cucharaditas de extracto de vainilla
• También puede añadir 1 cucharada de ron o licor de Cointreau
Preparación Relleno de Crema de Chocolate:
• Remover el azúcar, el cacao, la maicena y la sal y canela en una cacerola mediana
• Poco a poco agregar la leche removiendo.
• Calentar a fuego medio, revolviendo constantemente, hasta que la mezcla hierva.
• Dejar hervir siempre removiendo unos minutos hasta que empiece a espesar.
• Retirar del calor y añadir la mantequilla y la vainilla removiendo hasta que quede todo totalmente incorporado.
• Poner en un bol, tapar con un film de plástico directamente sobre la superficie para evitar que se endurezca la superficie.
• Refrigerar unas 2 horas o hasta que quede totalmente fría.
Montar la tarta
• Cuando ya esté fría la crema de chocolate y vaya a montar el pay, cortar en rodajas la banana o plátanos. (Puede rociar con un poquito de zumo de limón para que no se oxiden)
Hacer el chantilly:
• Montar la nata o la crema de leche. Batir con la vainilla y azúcar a medio montar. Batir hasta que se formen picos fuertes. OJO no pasarse o tendrá mantequilla.
• Forrar una fuente de 9”x 12” (22cm x 30 cm) con soletillas en la base y los lados.
• Poner una capa muy fina de crema de chocolate encima de las soletillas de la base.
• Encima poner una capa de rodajas de banana o plátano en una fila.
• Separar el resto de la crema en 2 partes.
• Encima de las rodajas poner la mitad de la crema de chocolate.
• Encima otra capa de plátanos.
• Encima la restante capa de crema de chocolate.
• Encima poner el chantilly.
• Adornar con esquirlas de chocolate.
• Refrigerar 1 hora y servir.
• Caducidad 3 a 4 días en la refrigeradora.
NOTA: Se puede congelar siempre en un recipiente herméticamente cerrado. Dejar a temperatura ambiente o en la refrigeradora para descongelar y servir.
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EASY SUMMER DESSERT RECIPES | BANANA SPLIT PIE | CHANTILLY CAKE
I will be sharing 2 easy and delicious summer dessert recipes with you – Banana Split Pie and Chantilly Cake. These would be perfect for the Fourth of July, Labor Day, Memorial Day, or really any occasion. I hope you enjoy this video and that you'll give these recipes a try!
Please like this video and subscribe to my channel for What’s for Dinner videos, grocery hauls, and more.
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In today’s video:
0:00 Intro
0:22 Banana Split Pie
3:04 Chantilly Cake
Banana Split Pie
Note - I cut the recipe in half and used a 9-inch premade graham cracker crust. The full recipe makes a 9x13. Also, I said in the video that I placed this into the freezer, but I misspoke. This just needs to go into the fridge to chill and setup, not the freezer.
Chantilly Cake
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Edited using iMovie, Music from cchound
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#cookwithme #summerdesserts #summervibes #summerrecipes #desserts
No Bake Banana Banoffee Pie | Banana Cream Pie | Banana Pie | Banana Recipes | Dessert Recipes
No Bake Banoffee Pie | Banana Cream Pie | Banana Toffee Recipe | Banana Recipes | Easy Dessert Recipes
#nobakebanoffeepie #banoffeepie #caramelsauce #saltedcaramelsauce #nobakedessert #biscuitpudding #whippedcream #bananacreampie #banoffeepieinhindi #banoffeepierecipe #bananapancake #banoffeepudding #dessert #easydessertrecipe #howtomakebanoffeepie #bananacake #toffeepie #banana #bananarecipes #bananadessert #egglessbanoffeepie #pie #toffeepudding #dessertrecipe #homecooking
Caramel Sauce recipe link:
To Make No Bake Banoffee Pie
Biscuit - 200 Gms
Butter - 1/2 Cup
Banana - 3 Nos
Whipped Cream - 250 Ml
Icing Sugar - 2 1/2 Tbsp
Chocolate Shavings
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How to make Chocolate & Banana Jelly Tart Cake
Cacao ! ∴∵ゞ(´ω`*) ♪
This time it is a chocolate banana in the Jelly Tart series.
Chocolate banana ganache is filled with sliced bananas and made lush with jelly.
0:00 Introduction
0:05 Making tart stand
4:27 Chocolate banana ganache
6:49 Processing sliced bananas
8:23 Making jelly
9:54 Completion
10:24 Tasting
11:07 Cacao Notes (Limited edition chocolate box NYANDERLAND)
[Book] Chocolate Cacao Recipes book on sale!
The world's most careful teaching! Chocolate Sweets Book.
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[Ingredients] (for at least 1 20cm tart tin)
[Tart]
Unsalted butter: 75g
A - Powdered sugar: 50g
A - Almond powder: 25g
A - Salt: 1g
Whole egg: 30g
Light flour: 125g
[Method]
Sift A.
2. Cream butter and mix with a whipper.
3. Add A in several times, mixing well each time.
4. Pour in the egg mixture a little at a time, dividing it into 3 to 5 portions.
5. Mix with a rubber spatula to cut, then switch to a card and mix to incorporate.
6. Sift the flour alone into the sieve 5 in 2 to 3 times.
7. Wrap the dough in plastic wrap and refrigerate for 8 hours while it is still a little powdery.
8. Flour and roll out the dough (no need to knead)
9. Set in a mold, picket and let rest for 1 hour.
10. Line with aluminum foil and place tart stones (aluminum is better than baking sheet)
11. Preheat oven to 170°C and bake at 160°C for 35 minutes. Bake for 35 minutes at 160°C. If it is not enough, bake for an additional time.
12. Remove the stones and aluminum foil and brush the inside of the tart with egg yolk.
Bake in the oven at 140℃ for about 5 minutes and cool.
[Banana paste]
2 bananas
[Instructions].
Preheat oven to 180℃.
Peel and cut bananas lengthwise and place on a baking sheet.
3. Bake in oven for 15 minutes or until golden brown.
[Ganache]
Banana paste: 48g
Sweet 56%: 72g
Fresh cream 42%: 45g
Starch syrup: 8g
Unsalted butter: 12g
[How to make]
1. Slightly melt the chocolate and add cream and syrup.
2. Bring the cream to a boil in a microwave oven and mix into a ganache.
3. Stir in banana paste and mix with a bar mixer.
4. When the ganache is around 40°C, mix in the butter.
[Banana slices]
Soak banana slices in 3% salt water
[Jelly]
Water: 360g
Granulated sugar: 40g
Starch syrup: 40g
Gelatin board: 10g
[Method].
1. Soften the gelatin plate.
2. Add granulated sugar and syrup to water and bring to a boil while stirring and dissolving.
3. Remove from heat and when the temperature reaches 60°C, add the softened gelatin plate and stir to dissolve.
Cool down to around 25°C before pouring into the tart.
20cm tart mold
■Small stove top (placed on gas stove)
■Cuisinart Food Processor 1.0L DLC-101J
De'Longhi Convection Oven EOB2071J-5W
Shinwa radiation thermometer No.73010 with laser point function
Couverture Black Chocolate
Valrhona Karak (56% cocoa)
Cassette stove
Iwatani MIYABI GASA 3.5kW CB-WA-35
Acrylic Ruler 3mm, set of 2
YAMAMOTO Multi Speed Mixer YE-MM41W
Kitchen Scissors
Toribe Seisakusho Kitchen Spatter KS-203
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