Quick chocolate pie in microwave YouTube
Step 1. Preheat the oven to 400 degrees F / 200 degrees C. Grease a 9-inch pie dish with butter. Heat a saucepan with water. Cut and dark chocolate in pieces and butter in pieces and add to a heatproof bowl. Step 2. Place the bowl on top of the pan and allow the butter and chocolate to melt. Stir until smooth.
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Mix all dry ingredients together. Add milk and eggs. Cook 3 minutes in microwave. Take out and stir. Repeat 3 more minutes and if it is not thick enough cook at 1 minute intervals until it is thick. Add 1 teaspoon vanilla and 1/4 stick butter and mix in. Put in baked pie shell. Add 1 tablespoon water.
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Cook 3 more minutes. Stir. Continue cooking in 2-minute intervals until thick and pudding-like consistency. Stir in margarine and vanilla then pour into baked pie shell. Beat egg whites and cream of tartar in a glass bowl until foamy, add in sugar 1 Tbsp at a time. Beat until stiff peaks form.
Microwave Chocolate Pie recipe
Put the finely chopped chocolate into a microwave-safe bowl and partially melt it in the microwave. Heat the first 190 grams of heavy cream just until it reaches a simmer. Then pour the warm cream over the partially melted chocolate. Now, allow the mixture to sit for a minute and then stir to combine.
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Whisk until well-blended. 3. Microwave on high for 3 minutes (I have a 1000-watt microwave). Whisk. 4. Continue to microwave in 1 minute increments, whisking after each minute, until mixture is thick like pudding (can take up to 6 or so extra minutes depending on microwave). 5.
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Step. 1 In a medium saucepan, stir or whisk together the sugar, cornstarch, and salt. Pour in the milk and egg yolks, whisking to combine. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6 to 8 minutes (maybe less, maybe more; just watch it).
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Microwave on high until thick, 5 to 8 minutes, stirring halfway through. Beat egg yolks in a small bowl. Pour a small amount hot chocolate mixture into the bowl, whisking quickly to avoid scrambling the eggs. Pour mixture back into the microwave-safe dish and whisk until incorporated. Microwave on high until thickened, 1 1/2 to 2 minutes.
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Step 2. [Step 3] Scoop the Cool Whip mixture into the store-bought crust and use a rubber spatula or off-set spatula to smooth the top. Step 3. [Step 4] If desired, grate the reserved chocolate square over the top of the pie with a small cheese grater or vegetable peeler, to add chocolate shavings as a decoration. Step 4.
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Mix until smooth. Microwave cocoa mixture in 1 minute increments, stirring after each increment. Continue until mixture thickens, about 7 minutes. Slowly pour egg yolks into cocoa mixture, whisking rapidly until yolks are incorporated. Stir in vanilla extract and butter or margarine. Pour filling into baked pie shell. Chill before serving.
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Transfer the contents of the food processor to a 9" pie dish and use the flat bottom of a measuring cup to compact it on the bottom and up the sides of the pie dish. Transfer to the refrigerator to chill until ready to use. Add the chocolate chips and 1 cup of heavy whipping cream to a microwave-safe bowl.
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Make the pudding base: In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder and salt until blended. Stir in 1/2 cup of the milk and whisk until smooth. Whisk in the egg yolks. Gradually stir in the remaining milk.
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in a 2-quart glass mixing bowl. Microwave at HIGH 4 to 5 minutes, stirring. once. Cool. Fold in whipped cream or cool whip, and pour into prepared. Chocolate Crust. Freeze until firm - Yield: one 9-inch pie. CHOCOLATE CRUST: Place butter in a small glass mixing bowl. Microwave at. HIGH 1 minute. Add chocolate crumbs; mix well.
microwave chocolate pie
Remove from the microwave and stir until the chocolate is completely melted. Into the melted chocolate, beat the cream cheese, sugar, and remaining milk on high with a hand mixer until smooth. Refrigerate for 10 minutes to cool. Fold the cool whip into the chilled chocolate mixture. Spoon onto the crust.
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How To Make microwave chocolate pie. 1. Mix first 7 ingredients in a large glass bowl. Cook in microwave, stirring every 2 minutes with a wire whisk until thickene. Add vanilla and butter and stir until melted. Pour into baked pie shell.
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Melt the chocolate chips and carefully spread over the bottom of the crust. Chill in the refrigerator while preparing the filling. Combine the eggs, corn starch, and sugar in a large microwave safe bowl and whisk until smooth. Add the milk and whisk until well combined. Microwave for five minutes, whisking every minute, until thickened.
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Cook the filling in your microwave oven on HIGH for 7-9 minutes. Times will vary according to the wattage of your oven. After 2-3 minutes, vigorously whisk the cream filling (aka chocolate pudding) to keep it smooth. When the filling is thick enough, it will leave a heavy coating on the back of a spoon.
