Yield Serves 8 Number Of Ingredients 7 Steps:
Combine bittersweet chocolate, cream and unsweetened chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Cool to just lukewarm. Beat next 3 ingredients in large bowl until well blended. Beat in chocolate mixture. Spoon filling into crust; smooth top. Cover and refrigerate at least 6 hours and up to 2 days. Serve chilled.
Time 2h20m Yield 8 servings Number Of Ingredients 10 Steps:
For the crust: Pulse the pretzels in a food processor until finely ground. In a large bowl, combine the pretzel crumbs, butter and brown sugar. Mix with your hands. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Cover and refrigerate. For the filling: Combine the cream cheese, peanut butter and brown sugar in a medium bowl and beat with a mixer until smooth. Fold in the whipped cream. Spoon the filling into the pie shell, cover and return to the refrigerator. For the chocolate whipped cream: Put the chocolate and whipping cream in the top of a double boiler over medium heat. Whisk until melted. Cover and refrigerate for 2 hours. Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix). Cover the pie with the chocolate whipped cream. Garnish with chocolate shavings if using. Serve the pie right away or refrigerate for another 2 hours.
Time 8h20m Yield 8 Number Of Ingredients 10 Steps:
Combine graham cracker crumbs and sugar in a 9-inch glass pie dish. Add melted butter and mix together. Press mixture firmly across pie dish and up sides. Set aside. Combine milk, sugar, eggs, cornstarch, cocoa powder, and salt in a bowl and mix using an electric mixer until well combined. Pour into a saucepan and bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute. Remove from heat and stir in vanilla extract. Pour filling into crust and immediately cover with plastic wrap. Cool on counter to room temperature. Refrigerate 8 hours to overnight.
Time 4h15m Yield 1 Pie Number Of Ingredients 6 Steps:
Melt chocolate and 2 Tbsp. of the milk in double boiler over low heat (or in microwave) until chocolate is almost melted. Stir until chocolate is completely melted. Beat melted chocolate, cream cheese, sugar and remaining milk with mixer until well blended. Refrigerate about 10 minutes to cool. Gently stir in whipped topping until smooth. Spoon into crust. Place pie in freezer at least 4 hours or until firm. Pie can be garnished with additional whipped topping and chocolate curls, but it tastes terrific plain too. Let it stand at room temperature or in refrigerator about 15 minutes or until pie can be cut easily. Store leftover pie in freezer. (Note, I had my pie in the fridge all day Easter and it was fine).
Time 1h40m Yield 8 inch pie, 10 serving(s) Number Of Ingredients 8 Steps:
Beat cream cheese, brown sugar, granulated sugar, milk and vanilla extract in small mixer bowl on high speed for 2 minutes. Add melted chocolate; beat on medium speed for 2 minutes. Spoon into crust; refrigerate for 1 1/2 hours or until firm. Top with whipped cream.
Time 25m Yield 6 servings. Number Of Ingredients 7 Steps:
In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust. , In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set. , Just before serving, garnish with remaining whipped topping and chocolate chips if desired.
More about “no bake chocolate and cream cheese pie recipes”
Time 2h20m Yield 8 Number Of Ingredients 13 Steps:
Combine sugar, cornstarch, gelatin, and salt in a medium saucepan. Stir in milk. Cook over medium heat, stirring constantly, until thickened, 7 to 10 minutes. Reduce heat to low. Beat eggs yolks and vanilla extract in a bowl. Slowly whisk in a small amount of the hot milk mixture. Slowly pour mixture back into the pan, whisking constantly. Cook and stir over low heat until custard is very thick, about 2 minutes. Do not let boil. Remove from heat. Stir in chocolate until melted. Pour into the prepared graham cracker crust and chill for 2 hours. Combine heavy cream, sugar, and vanilla extract in a bowl. Beat using an electric mixer on medium speed until soft peaks form. Pipe onto the chilled pie.
