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- 1 1/4 cup (115 grams) chocolate cookie crumbs (from about 18 cookies each 3 in/7.5 cm in diameter)
- 6 tablespoons (85 grams) unsalted butter, melted
In a bowl, combine the crumbs and butter and stir until the mixture is evenly moist.
To line jars with the crust, spoon about 4 tablespoons of the crumb mixture into each jar. Take the jar in your nondominant hand (left hand if you are right-handed, for example) and start pressing the crumb mixture evenly into the bottom of the jar with your other hand. Now work some of the crumb mixture along the sides of the jar, pressing firmly. The crust should be about ¼-inches (6 mm) thick and cover ¾ of the jar.
Fill the crusts immediately.
Calories Per Serving326
Folate equivalent (total)0.4µg0.1%
Chocolate Pie with Chocolate Crumb Crust
A rich and creamy chocolate pie, made with a buttery chocolate crumb crust and topped with homemade whipped cream. The crust and pie are easy to make and perfect for any occasion!
There is something so nostalgic about chocolate pie. The flavors of butter, cream and chocolate mixed together to make a creamy pie brings me pure happiness! Each bite is a perfect combination of crumb crust, chocolate cream and whipped cream.
When making any dessert, it’s incredibly important to use good quality, whole ingredients. This is imperative for taste and makes all the difference when baking. What that means is using high guilty organic eggs, pure vanilla extract and the best of the best butter, like Vermont Creamery Cultured Butter.
Vermont Creamy makes the most amazing cultured butter, which is made by adding live bacterial cultures to Vermont cream. The cream is fermented overnight creating a thickened delicious butter that is perfect for baking.
They use fresh Vermont cream from local farms to make their butter and you can truly taste the creaminess and flavor in it. They have won hundreds of national and international awards for their products and you can taste why. It’s sold at Kroger now too, so grab some while you’re there to use for baking delicious desserts!
Chocolate Crumb Crust
I chose a crumb crust for this pie for a few reasons. First, it saves you the hassle of blind baking a pie crust. If you’re an expert pie crust maker, blind baking a pie crust might not be a problem for you.
However, it can also be a challenge for some, and most likely the sides will shrink so you have to build a really good thick outer crust and bake it using pie weights. Secondly, a chocolate crumb crust adds so much texture and flavor to this pie and it’s beyond easy to make using only two ingredients! It bakes quickly, with zero shrinking and no weights required, thus making this chocolate cream pie even easier to achieve!
There are only two ingredients in this crust… Vermont Creamy unsalted butter and chocolate graham crackers.
Simply add the chocolate graham crackers into a blender or food processor and pulse until fine crumbs. Pour the crumbs into a mixing bowl.
Next, melt the butter in a small bowl and add it to the crumbs. Mix using a spatula, then firmly press into a pie dish.
Bake this crust in a 375 degree oven for 15 minutes and then let it cool. Super simple!
Chocolate Pie Filling
The filling is also easy to make but does require you to constantly whisk the mixture while it’s simmering. I wouldn’t leave the mixture as it can burn quickly, so before you make the filling, fully prepare the crust and measure out all of the ingredients. Place them near the cooktop so you can easily grab them to add to the filling as you’re whisking.
The filling consists of eight ingredients:
- Whole Milk
- Egg Yolks
- Vanilla Extract
- Bittersweet Chocolate
Tips for Making a Chocolate Pie Filling
You’ll need a medium saucepan, a whisk and a spatula.
Prepare all of the ingredients and have them close by.
First, add the cornstarch, sugar, and salt into the medium saucepan and whisk them together.
Then, turn the burner to medium-low and slowly add in the milk, constantly whisking so it doesn’t burn on the bottom. Let the mixture come to a soft boil (about 6 minutes) while you’re whisking. You want it to thicken up, you’ll start to feel the tug on the whisk when it thickens.
Next, add in the chopped chocolate and let it melt in the milk mixture. Still, constantly whisking.
Add in the egg yolks and continue whisking and thinking about the mixture.
Bring the mixture to a simmer and cook for another 3 minutes while stirring. The mix should be thick like pudding, about 160 degrees on a candy thermometer.
Turn off the heat and add in the butter and vanilla, stir and pour mixture into the prepared crumb crust.
Let the pie thicken and cool in the refrigerator, uncovered, for 4 hours or overnight.
Top with whipped cream. You can use store-bought or make your own!
To make your own whipped cream, beat 2 cups of heavy cream with 4 tablespoons of confectioners sugar and 2 teaspoons of vanilla until soft peaks form.
For this pie, I scooped whipped cream over the top and then topped with grated chocolate. I love the way it looks!
I also added a little charm to the pie using edible flowers. I love the way a simple flower can add so much color and charm to a dessert.
We hope you enjoy this delicious chocolate pie recipe! Let us know your thoughts in the comments below!
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How to Make a Crumb Crust
Stir the ingredients together. Press into an ungreased pie or springform pan.
Optional: For a crispier crust, bake at 350ºF for 5 minutes. Cool before filling.
A cookie crumb crust is one of my favorite things to make. This is probably because they&rsquore so easy, they&rsquore practically foolproof. Really, how can you go wrong combining cookie crumbs and butter?
Crumb crusts can be made using just about any crunchy cookie. Oh, the possibilities.
The easiest thing to do is buy graham cracker crumbs. My one tip for you here is that if you have crumbs left over, put them in a resealable bag, and then back in your pantry. Grahams go stale pretty quickly. On that note, if you&rsquore using leftover graham cracker crumbs, taste them first. Don&rsquot ruin your beautiful pie or cheesecake with stale crumbs.
Next up, the food processor. This makes crumb-making a breeze, especially when making a crust using Oreos. For years, when I made Oreo cookie crusts, I scraped out the creme filling. Not necessary! This discovery made me happy: no more scraping! But sadly, no more eating the filling either. Of course, if you scrape out the filling for a midday snack, I&rsquoll never tell.
Process the cookies, then measure.
When you come across a crust recipe using &ldquochocolate wafer cookies,&rdquo you can use Oreos or actual chocolate wafer cookies. Chocolate wafers can be a bit elusive. Sometimes my grocery store stocks them by the ice cream cones, sometimes they&rsquore with the cookies, and sometimes they&rsquore nowhere to be found at all.
You can also use a rolling pin instead. Throw your cookies (don&rsquot toss your cookies that&rsquos a whole different scenario) in a resealable gallon-size baggie and start crushing them with a rolling pin. This is the method I most commonly use. No, the crumbs don&rsquot come out as evenly-sized, but it&rsquos an excuse to break out my pretty Pioneer Woman rolling pin&mdashand one less bowl to wash.
I start by whacking the bag with the rolling pin a few times, then rolling the pin back and forth, flipping the bag over every so often until I have small crumbs. Crush the cookies, then measure.
Once you have your crumbs, you&rsquoll need butter and a little sugar. Use salted butter here. It really balances all of the sweetness and makes the crust extra delicious.
Note: Graham cracker crumbs soak up a lot more butter than other cookie crumbs, so you&rsquoll use more butter for grahams. (See recipe for details.)
Once the cookie crumbs, butter and sugar are mixed, press into a pie pan or springform pan. I love using a measuring cup to press in the crumbs.
I like to press some of the crumbs up the side of the pan, but that&rsquos totally up to you.
At this point, the crust is ready for filling! If you like a crispier crust, bake it at 350ºF for about 5 minutes. Let cool completely before filling.
FOR FILLING: Preheat oven to 375 degrees F. Pierce yams with fork several times. Place on baking sheet and bake until tender, about 1 hour. Cool yams slightly. Peel and puree in processor. In electric mixer, cream 1/2 cup butter with sugar in large bowl until light. Add eggs 1 at a time, beating well after each addition. Beat in 3 cups yam puree, half and half and next 9 ingredients.
FOR CRUST: Preheat oven to 350 degrees F. Lightly butter 10-inch pan. Mix cookie crumbs and melted butter in bowl. Press mixture into bottom and up sides of prepared pan. Pour filling into crust. Bake until center of pie is set, about 1 hour. Transfer to rack and cool completely.
FOR POURING CUSTARD: Place milk, with vanilla, in heavy medium saucepan. Scald milk. Remove from heat. cover and let stand 20 minutes. In electric mixer, beat yolks and sugar in medium bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Gradually beat milk into egg mixture. Return mixture to saucepan and stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 12 minutes DO NOT BOIL. Strain into bowl. Refrigerate until cool, stirring occasionally. (Can be prepared 2 days ahead.) Makes about 2-1/2 cups.
FINISH: Cut pie into wedges. Transfer to plates. Pour custard around pie. sprinkle custard with pecans and serve.
Chocolate Cookie Crumb Crust
Crumb crusts are among the easiest to make - some are not even baked, just pressed into the pan and chilled. If you are in a hurry, you can use a ready-made crumb crust from the supermarket. However, they usually do not hold all of the filling in our recipes. Plus, don’t expect them to have that great homemade taste.
Dietary Consideration halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or Less Yes
- 1½ cups chocolate cookie crumbs (40 to 45 cookies)
- ¼ cup granulated sugar
- 6 to 7 tablespoons unsalted butter , melted
By hand: Place cookies or crackers in a large heavy plastic bag. Close partially, leaving a small space for air to escape. Roll with a rolling pin until finely and evenly crushed.
In a food processor: Pulse until crumbs form, being careful not to grind the cookies too fine (they should not look powdery).
Coat the pie plate well with softened, not melted, butter (keeps the pie from sticking to the pie plate, making serving easier).
Pat the crumbs firmly and evenly over the bottom and up the sides of the pie plate.
For a perfect shape, place another pie plate (same size) in the crust and press down gently.
Press the crumbs firmly to make a standup rim about ½-inch high.
Shape the edge by pressing the riot of crumbs from the inside of the edge with the thumb and fingertips of the other hand from the outside-pinching, pressing, and fluting as you go. To set the crust, freeze for 15 minutes before baking.
Chocolate Pie Crust
Try this chocolate pie crust with your next pumpkin or pecan pie! It’s so easy and chocolaty!
I have an idea. Take all of your (okay so maybe not all of them) favorite fall pies and swap out its regular pie crust for chocolate one!
Can’t ya just picture it? Pecan pie with a chocolate pie crust- ding! Pumpkin pie with a chocolate pie crust- DING-DING! Winner-winner let’s have pie for dinner?!
To Make This Chocolate Pie Crust You Will Need:
- unbleached all-purpose flour
- unsweetened cocoa powder
- granulated sugar
- kosher salt
In the bowl of your food processor measure and add 1-1/8 cup all-purpose flour 2 tablespoons unsweetened cocoa powder, 2 tablespoons sugar (granulated or powdered), 1/2 teaspoon kosher salt into the bowl of your food processor. Basically this is my regular pie crust with a wee bit of cocoa and sugar.
I swear it’s not complicated. It’s pretty much fool-proof. Hey if I can do it, you can do it.
I probably should have pulsed this first before adding 1 stick of diced, ice cold unsalted butter, but I was overly eager and excited to make a chocolate crust that I just plowed forward without even thinking. This wasn’t the first of the many times I did this throughout the day.
Either way I pulsed the bejesus out of it until the butter was the size of small peas.
Then with the food processor on, I slowly poured in a few tablespoons of ice-cold water.
I stopped my processor when large wet clumps started to form.
The consistency should remind you of play dough. Now who sees the heart?
…and wrap it up tight in plastic wrap or stick the whole thing in a ziplock bag. Then just pop it into the fridge to chill for 30 minutes.
Once it’s chilled, unwrap it and let it sit for 8-10 minutes on a clean, lightly floured surface.
Using a rolling pin, slowly roll out the dough until it is about a quarter of an inch thick… I think. I should really invest in a ruler. But honestly it doesn’t have to be perfect.
I set the tart or pie plate on the dough to check that it will fit.
Then I roll up the dough onto my rolling pin.
And carefully drape it over the pan.
With your fingers press the dough so it forms to the pan.
Then gently roll the rolling pin over top so the tart pan literally will trim the dough itself.
If you’re making a pie, you can simply trim off any excess leaving an inch overhang, fold the dough under and with your fingers, crimp the edge.
Follow the pie recipe baking instructions wether the blind bake or not.
Enjoy! And if you give this Chocolate Pie Crust recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
What to do with leftover cake or cake crumbs
Awhile back, I spent the day trying to figure out the Starbucks Lemon Pound Cake recipe. After baking three loaves in a row, making changes here and there… I think I came pretty close. The first loaf… was just ok. The second… better, but still not exactly what I wanted. The third… score! That was the good one that I ended up sharing with everyone – and it disappeared quickly! So… what to do with the first and second loaf? I chopped both pound cake loaves into big chunks, and pulverized them into cake crumbs using the food processor. Not being one to waste food, I decided to come up with a few different uses for the leftover cake crumbs.
You can use these techniques with any flavor of cake crumbs – just adjust your flavors accordingly.
1. CAKE BALLS – Check out my recipe for cake ball truffles for technique and coating instructions. Basically, I mixed the crumbs from one lemon pound cake loaf with 1 c. lemon curd, formed balls and froze, then coated with white chocolate. You can mix the crumbs with something moist (like frosting, lemon curd, peanut butter, cream cheese, etc.), and vary the flavor depending on the flavor of the cake crumbs.
Lemon & White Chocolate Cake Balls
2. CRUMB PIE CRUST – Mix 2 c. cake crumbs with 2-3 T. melted butter, then press into a glass pie plate. This makes a great crumb crust for cheesecake, cream pie, custard or milk tart, silk pies, etc. If you have leftover frosting to go with your cake crumbs – you might try mixing a few T. of melted frosting into the crumbs instead of butter instead.
3. CAKE CRUMB COOKIES – Talk about a re-mix! Nobody will know you used cake crumbs to flavor these cookies! The cookies will take on a subtle flavor of the cake crumbs you are using – and are fantastic with a few mix-ins that you can choose depending on the flavor. Here’s the recipe: Mix 1/2 c. unsalted butter (softened), 1/2 c. sugar, 1/2 c. brown sugar, 1 egg, 1 tsp. vanilla/lemon/or almond extract, and 1/2 tsp. salt until thoroughly combined. Mix in 1/2 tsp. baking soda, 1 1/2 c. flour, and 1 1/2 c. cake crumbs. Add 1 c. dry mix-ins (chocolate chips, white chocolate chips, nuts, raisins, etc.). Chill the dough, then scoop out onto a silicone lined baking sheet. Bake in a 350 degree preheated oven for 10-12 minutes.
4. CAKE CRUMB MUFFINS - I changed the proportion of my Blueberry Muffin Recipe by reducing the flour slightly and adding cake crumbs to the batter. For the Cake Crumb Muffin recipe: sift 2 1/2 c. flour with 2 tsp. baking powder and 1 tsp. salt. Mix 1 c. sugar, 1/2 c. oil, 1 c. yogurt, 1 egg, 1 tsp. vanilla (or lemon or almond) extract, and 2 c. cake crumbs. Mix the wet ingredients into the dry, and then add about 1 to 2 cups of blueberries, diced apple, chocolate chips… whatever. Bake in a greased muffin pan for 20-22 minutes in a preheated 350 degree oven. (Makes about 12 -18 muffins total).
Blueberry Cake Crumb Muffins
5. PARFAITS – Layer cake crumbs (drizzle crumbs with 1/2 tsp. liqueur if desired) with layers of pudding. Here, I layered lemon poundcake crumbs (drizzled with 1/2 tsp. limoncello) with cheesecake flavored jello pudding (mix 2 c. cold milk with 1 package of instant pudding mix).
Lemon Cheesecake Parfaits
6. FREEZE – If all else fails, and you have no need for any of the above… pulverize your cake into crumbs, and store in a Ziploc bag (with all the air pressed out) in the freezer. One day… you will have need for a quick dessert/topping/or something, and you can use the cake crumbs for that.
-Use cake crumbs for a topping to use on ice cream or yogurt.
-Mix cake crumbs with some sugar or brown sugar and layer (maybe with some chopped nuts) between layers of batter to make a quick coffee cake. Bisquick has a quick coffee cake recipe on the side of the box that you could do this with. Or try my one-egg cake recipe… which will yield one 9″ cake layer (bake about 15-20 minutes at 350 degrees).
-Layer contrasting cake crumbs into the batter of a differently flavored cake for an interesting variation/surprise. (For example: layer red velvet cake or chocolate crumbs into a vanilla cake, or vanilla cake crumbs into a strawberry or lemon cake)
-Decorate the outside of a frosted cake with cake crumbs, or sprinkle some on top of a frosted cupcake.
-If you have chocolate cake crumbs – turn these into edible “dirt”. Top a bowl of pudding with the cake crumbs, and add some gummy worms. (You could also decorate a cake or cupcakes like this.)
-Use refrigerated bread dough or crescent rolls to make “Cake crumb cinnamon rolls” – roll up the cake crumbs with a bit of sugar, melted butter, and cinnamon. Top with a powdered sugar glaze or cream cheese frosting.
-Use it as a crunchy topping for deep-fried fruit or sweet junk food: For example, dip a banana in batter, then roll in cake crumbs and deep fry. You could do the same with a frozen snicker’s bar.
Chocolate Cookie Crumbs
Takes your next cheesecake, ice-cream or cake recipe to the next level. Pie crust anyone? VEGAN.
Sugars (cane sugar, tapioca syrup), Pea starch, Non-hydrogenated shortening (palm oil, modified palm oil)&dagger, Potato starch*, White rice flour, Cocoa powder, Water, Tapioca starch, Pea protein, Salt, Pea fibre, Natural flavour, Inulin, Sodium bicarbonate, Sunflower lecithin, Modified cellulose
*Not a product of genetic engineering
May contain: eggs
Cane sugar, pea starch, non-hydrogenated shortening (palm oil)&dagger, potato starch*, white rice flour, cocoa powder, water, tapioca starch, tapioca syrup, pea protein, salt, pea fiber, natural flavor, inulin, sodium bicarbonate, sunflower lecithin, modified cellulose
*Not a product of genetic engineering
May contain: eggs
- Has Potato
- Has Sugar
- Has Corn
- No Fish/Shellfish
- No Sesame
- No Mustard
- No Yeast
- No Sulphites
- No Eggs
Basic Chocolate Cookie Crumb Crust
1 pkg Kinnikinnick Chocolate Cookie Crumbs (300g)
&bull With a pastry cutter or your hands, combine Kinnikinnick Chocolate Cookie Crumbs & softened butter.
&bull For a 9&rdquo (23cm) springform pan - Grease the sides. Press crumb mixture into base and up the sides of pan slightly.
&bull Follow baking directions for your favourite recipe.
&bull For an 8&rdquo or 9&rdquo pie plate - prepare half the amount. Press crumb mixture into base & sides.
&bull Follow baking directions for your favourite recipe.
&bull For an 8 X 8&rdquo pan or a 9 X 13&rdquo pan - Line base & sides with parchment paper or tin foil. Press crumb mixture into base and sides.
&bull Double recipe if you want sides for a 9 X 13&rdquo pan.
&bull Follow baking directions for your favourite recipe.
TIPS: Chocolate Cookie Crumb Crust doesn&rsquot need baking if your recipe doesn&rsquot say to. For a firmer crust add 1½ tbs granulated sugar to this recipe.
This product contains no preservatives. Store in a sealed container in a cool, dry place.
Chocolate Pie Crust
When you want your favorite nut or cream pie filling to rest in a chocolate crust, nix the chocolate graham crackers and try this cocoa-enhanced pastry crust. With all the attributes of a classic flaky crust, it adds deep-dark chocolate flavor to every bite. Our thanks to Erin McDowell, whose flavored pie dough blog post inspired this recipe.
- 1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour
- 1/2 cup (43g) unsweetened cocoa, Dutch-process or natural
- 1/2 teaspoon salt
- 1/2 cup (57g) confectioners' sugar
- 10 tablespoons (142g) cold butter, cut into thin pats
- 5 tablespoons (71g) ice water
Whisk together the flour, cocoa powder, salt, and confectioners' sugar (see "tips," below).
Work the butter into the flour mixture, using a pastry blender or fork, your fingers, or a stand mixer. Don't mix the butter in completely leave some of it in pea-sized lumps.
Add 4 tablespoons of the water, then enough additional water to just bring the dough together it should be cohesive, but not sticky.
- 7 ounces chocolate wafer cookies (about 30 cookies)
- 1/3 cup, plus 3 tablespoons sugar, divided
- 6 to 8 tablespoons unsalted butter, melted
- 8 ounces cream cheese, room temperature
- 2 tablespoons fresh lemon juice
- 1/4 cup heavy cream
- 3 ounces raspberries (3/4 cup), plus more serving
Make the crust: Place cookies in the bowl of a food processor and pulse until finely ground. Transfer to a medium bowl. Add 3 tablespoons sugar and 6 tablespoons butter and mix until evenly moistened. If needed, add remaining 2 tablespoons butter. Press into bottom and 3/4 of the way up the sides of a 6-inch springform pan. Freeze while you prepare the filling.
Make the filling: Using a hand mixer, beat cream cheese, lemon juice, and remaining 1/3 cup sugar on medium speed until well combined, about 2 minutes. In another bowl, whip cream to soft peaks gently fold into cream cheese mixture (do not overmix.) Pour filling over frozen crust, spreading evenly to edges. Cover with plastic wrap freeze until set, at least 30 minutes. Transfer to refrigerator and chill until firm, at least 30 minutes and up to 1 day.
To serve, press half of the raspberries through a fine mesh sieve into a clean bowl to create a puree. Slice cake and serve drizzled with puree and topped with remaining berries.