Chocolate just might be the world's most perfect food. And in the pie form, it's like being embraced by strong arms or a tender kiss after a hard day. It's just sweet, wonderful comfort food. Best yet, chocolate pies can be savored anytime: for a special gathering, a pick-me-up, a celebration, a holiday dinner or even a Monday. Yes, a Monday.
This chocolate pie has the Wow! factor. It's rich and thick, creamy, silky and refreshing. Served with a dollop of whipped cream, it's as dreamy as chocolate pie can be. It's the kind of pie that leaves everyone fighting for the last slice. Seriously. It's just that good.
1 ready-to-use 9-inch chocolate pie crust
1-1/4 cups fat free evaporated milk
2 egg yolks
1 teaspoon peppermint extract
8 ounces 70 percent dark chocolate, chopped into pieces (roughly 1-inch pieces)
2 tablespoons agave nectar
1. In a small saucepan, whisk together evaporated milk, egg yolks and peppermint extract until hot and slightly thickened.
2. In the bowl of a food processor, add the chocolate (use the metal blade), cover and turn it on. Pour the evaporated milk mixture in slowly, while processing. Let run 30 seconds after you finish and then turn off the processor. Drizzle in the agave nectar. Scrape down the sides of the bowl, re-cover and process for 3 to 4 minutes or until smooth.
3. Pour the mixture into the pie crust. Refrigerate for at least 2 hours or until set. Serve with whipped cream.
Variation: Reduce the peppermint extract to 1/2 teaspoon. After refrigerating for 1 hour, sprinkle the pie with crushed peppermint candies. Return to the fridge and chill for an additional 1 hour or until set.
As far as comfort food goes, a chocolate chip pie is it. It's like a yummy soft cookie in a perfect cookie shell. Serve this chocolate pie slightly warm with a scoop of vanilla bean ice cream and the hot-cool combo will warm you to the core.
1 (9-inch) graham pie shell
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup salted butter, cut into chunks, softened
1 tablespoon vanilla extract
10 ounces chocolate chips
1. Preheat oven to 325 degrees F.
2. In a large mixing bowl, beat the eggs until foamy, about 3 minutes. Beat in flour, granulated sugar and brown sugar. Beat butter and vanilla into the mixture.
3. Spoon the mixture into the pie shell and even it out. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before serving.
S'mores might conjure up thoughts of campgrounds and summer vacations, but you can bring the delicious combination of graham crackers, cool chocolate and warm, soft marshmallows home with these miniature chocolate pies. They are super simple to make and can really brighten up any day. For a lighter dessert, substitute fat-free pudding mix.
1 package chocolate pudding and pie mix, prepared according to pie filling directions
6 mini ready-to-use graham cracker shells
1. Divide the chocolate pie mix evenly between the shells and chill until completely set.
2. Sprinkle the tops of each of the mini pies with mini marshmallows. Place on a cookie sheet.
Set the cookie sheet under the broiler, and set the broiler to high -- do NOT close the oven door. Cook until the marshmallows are browned -- about 1 minute.
3. Remove from oven immediately and serve.
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