Question: How To Bake A Chocolate Pie?

How long does a pie stay in the oven?

A pie with a raw fruit filling will bake for about an hour. Berry, apple, and pear pies cook for about 45 minutes. When using a pre-cooked filling, pies can bake at a higher temperature for a shorter period of time, just enough to thoroughly bake the crust and heat the filling.

How long is homemade chocolate pie good for?

Freshly baked chocolate cream pie will keep for about 3 to 4 days in the fridge; refrigerate covered loosely with aluminum foil or plastic wrap.

What is chocolate pie made of?

Pudding, or in this case, chocolate pie filling, only requires a few ingredients to make. We start with sugar, egg yolks (you can save the whites for an Angel Food cake or Funfetti cake!), cornstarch (to help firm up the chocolate pie and make it sliceable rather than soupy!), salt, milk, and heavy cream.

Why is my chocolate pie lumpy?

If a tiny bit of water gets into chocolate while it’s melting, it will ‘seize,’ or suddenly turn lumpy and hard. If this happens, stir a bit of flavorless vegetable oil (NOT butter) into the mixture, and it may smooth out. If it doesn’t, you’ll need to start over.

How long do you bake an apple pie from scratch?

Bake the pie for about 75 minutes, turning a few times for even browning. If you notice that the pie crust is browning too quickly, mold a large piece of foil over a bowl that’s been placed upside down to make a foil dome. Place the foil dome over the pie for the remaining bake time.

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How do I know when my pie is done?

Don’t pull the pie until you see the filling juices bubbling in the center as well as around the edges. If it’s a pie with a full top crust, you won’t see juices bubbling, so just bake it until you see color underneath (this should take well over an hour, sometimes two hours or more, at 350°).

Do I need to refrigerate chocolate pie?

After baking, pie should be left at room temperature as the cooling process normally takes 2-4 hours. Within 4 hours, the pie should then be placed in the refrigerator. Cover loosely with plastic wrap until serving. Pie may be refrigerated for 2-3 days.

What pies do not need to be refrigerated?

Be sure to refrigerate cream, custard, pumpkin, mousse, chiffon, or any other pies containing eggs or dairy as soon as they’ve cooled completely; they’ll keep for up to two days. (This includes savory pies like quiche, of course.) Fruit pies can stand at room temperature for two days.

Do fruit pies need to be refrigerated?

According to the U.S. Department of Agriculture, fruit pies made with sugar can be stored at room temperature for up to two days. On the other hand, pie made with custard or cream—or ones with egg in the filling (including pecan and pumpkin pie )— do need to be refrigerated.

Is Cheesecake a pie?

With a minor change in appearance, any pastry that is a crumb crust filled with custard and baked, in my mind, is a pie. So, in short, a cheesecake is a pie. It can also be a cake, but it can’t not be a pie.

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How do you make a chocolate pie crust from scratch?

Chocolate Pie Crust 1-1/8 cup all-purpose flour. 2 tablespoons unsweetened cocoa powder. 2 tablespoons sugar (granulated or powdered) 1/2 teaspoon kosher salt. 1 stick ice-cold unsalted butter, cut into pieces. 2-3 tablespoons cold water.

How do you make a Oreo pie crust from scratch?

Place Oreo Cookies into a food processor or large zip top bag and crush until cookies are crumbs. Remove and place into a medium mixing bowl. Pour in melted butter and stir until well combined. Transfer to a 9 inch pie plate, pressing firmly on bottom and up sides to make an even crust.

How do you thicken a chocolate pie?

The trick for thick (not runny!) I use both egg yolks and cornstarch to thicken the chocolate pie filling in this recipe. The egg yolks get tempered and added to the hot pudding filling, helping to thicken it. The cornstarch adds an additional thickening agent to help the pie set up even better.

How do you thicken a pie filling?

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

How do you thicken pudding for pie filling?

How do you thicken instant pudding for pie? You can make instant pudding with heavy cream, rather than milk, if you’re looking for an extra thick consistency. In addition to a thicker consistency, you’ll also notice a richer flavor. If you use just heavy cream, the texture might even be too thick.

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