Marie Callender Chocolate Pie Recipe

Low Carb Chocolate Pie Explorer Momma

WebAug 19, 2021 · First, find a large saucepan and in it whisk together the cream, egg yolks, and cocoa powder. Continue to whisk it on a medium …

Rating: 4.8/5(11)
1. Mix together the almond flour, sweetener, and salt in a medium-sized bowl.
2. Add the melted butter and mix completely until crumbly.
3. Press evenly into a pie plate. You can use a glass or flat measuring cup to press the bottom down evenly or just use your hands.
4. Bake at 325 degrees for about 20 minutes, or until the edges start to brown.

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Marie Callender's German Chocolate Pie CopyKat …

WebDec 19, 2021 · Be careful not to overwhip. Use a spatula to spread the meringue over the warm pudding. Bake the pie at 350°F for 12 to 15 …

Rating: 5/5(3)
1. Take crust and cover bottom with chocolate chips, just enough for one layer to cover the bottom. Heat in oven or microwave to SLIGHTLY warm and soften the chocolate chips.
2. Meanwhile, cook pudding according to directions on the box and add coconut and nuts, stir well. Pour while hot into pie crust. Chill in refrigerator until set.
3. Once chilled, top with regular whipped topping (like Cool Whip). For more of a restaurant, effect put topping into a cake decorating bag with tip and pipe on.
4. Sprinkle top with a few chocolate chips, coconut, and nuts for a finishing touch. Most people preferred the German Chocolate pie with whipped cream, but if you would prefer a meringue topping... Beat egg whites, vanilla, and cream of tartar until soft peaks form. Gradually add sugar beating until stiff, glossy peaks form and sugar is dissolved. Spread over hot filling, for that Marie Calender's effect leave a smidge of filling visible around the edge, and don't forget to sprinkle the chips, coconut, and nuts on top.

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Copycat Marie Callender’s Chocolate Satin Pie Recipe

WebJul 4, 2021 · Remove half of the whipped cream and set aside. Pour the chocolate mixture into the remaining whipped cream, and whisk until …

1. Preheat oven to 350°F
2. In a medium-sized saucepan over low heat, add eggs and sugar. Whisk until combined. Continue to whisk until mixture reaches 160°F on an instant-read thermometer.
3. For the topping, we are going to use the remaining whipped cream that was set aside. If you do not have enough left, whisk ½ cup of heavy cream again until stiff peaks form. Add 2 tablespoons of powdered sugar, and ½ teaspoon vanilla and whisk to combine.

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