Chocolate Cream Pie is a perfect dessert any time of year, but especially right before spring when you're tired of the winter classics and fresh berries and cherries aren't in season yet.
Trust us when we say that the homemade chocolate custard is worth making. You can choose to make this pie with a graham cracker or cookie crust, but for a pie similar to one you'd find in an old school dessert shop or diner you can take the extra step of making a pie crust. We used our Pie Dough recipe, which we blind baked using some dried beans. You can always make your pie dough ahead of time, roll it out into your pan or tin and freeze it until ready to bake (it will require additional time in the oven.)
This pie is silky, rich, chocolatey and decadent, so we would recommend smaller portions (you can always go in for a second slice!) If you prefer a pie that isn't too sweet, substitute the semisweet chocolate for bittersweet or dark chocolate instead. To serve, top with whipped cream and garnish with chocolate shavings.
Prep: 20-30 minutes (filling only); 30-60 minutes (crust and filling)
Cook time: 60 minutes to 1 hour and 20 minutes
Rest time: minimum 4 hours
Yield: 1 9-inch pie (8 generous slices or 12 smaller slices)
You will need:
Method (pie crust):
Method (whipped cream):
This chocolate cake bakes up and tastes like a chocolate cake mix from the box. So easy to make, you won't even need to take out your stand mixer!
Prep: 10 minutes
Cook time: 22-24 minutes
Yield: three 6-inch layers, or two 8-inch layers, or one quarter sheet pan
Last year we did a lot of rolled cookies, and this year we are big into making some treats that are easy to make, divide and package. We found yet another recipe from Taste of Home that we wanted to try, so we did!
With a shortbread base, the combination of the fresh cranberries, coconut and pecans in the topping is absolutely delightful and makes these bars a perfect holiday dessert. Fresh cranberries are available at the store this time of year and, depending on the harvest season, you'll find them between October and December. The rest of the year, you can generally find them in the frozen fruit section.
Prep: 15 minutes
Cook time: 40 to 45 minutes
Yield: 24 bars
Ingredients (shortbread base):
Ingredients (cranberry coconut pecan topping):
Method (shortbread base):
Method (cranberry coconut topping):
THE ART OF BAKING AND COOKING GLUTEN FREE
From sweet to savoury, our all purpose flour can be used for cooking and baking gluten free.
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