CHOCOLATE PIE CRUST:
Sift the salt
Melt Hershey bars in microwave until softened.
Combine Cool Whip, candy bars and vanilla until smooth.
Fold in pecans.
Pour into chocolate pie crust.
Chill 3 to 4 hours before serving.
Mix pudding as directed with milk in a bowl until soft set. Pour into your prepared chocolate pie crust and cover the entire pie with all the Cool Whip.
Chill.
Ready to eat.
FOR PIE CRUSTS (2 crusts).
Mix
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Mix the powdered sugar and peanut butter (I prefer Jif) until it resembles \"Bisquick\".
Spread almost 3/4 of the mixture on the baked, cooled pie shell crust.
Mix first 7 ingredients well.
Cook until thick.
Pour into baked pie shells.
Top with Miss Melba's Meringue (Melba Meadows).
Pour half and half into large bowl.
Add pudding mix.
Beat at low speed until well blended, about 1 minute.
Let stand 5 minutes.
Fold in Cool Whip and crushed cookies.
Pour into baked pie shell.
Freeze about 6 hours.
Remove and let stand 10 minutes before serving.
Mix pie
fillings,
egg
yolks and 1 cup of milk.
Beat until smooth.
Add remaining milk, stirring good.
Cook until thick and smooth.
Pour in baked crust.
Beat egg whites with 1/2 teaspoon of
cream
of
tartar
until thick.
Add 1/2 cup sugar and beat until peaks form.
Spread on pies and bake in a 400\u00b0 oven until golden brown.
Mix the first 3 ingredients together; cook over medium heat (stirring constantly), until mixture thickens.
Pour into a 9-inch baked pie shell; top with meringue.
Add filling to 2 3/4 cups of milk.
Beat one minute at low speed with mixer or beater.
Immediately pour into baked 8 or 9-inch pie shell.
Chill at least one hour.
Combine sugar, cocoa, flour and salt in pan. Add milk. Cook on low heat. Add your egg yolks (slightly beaten) to mixture. Cook until thick. Add your butter and vanilla. Stir and pour in pie shell. Beat egg whites and 6 tablespoons sugar. Put on chocolate pie. Bake in 350\u00b0 oven 15 minutes or until meringue is brown.
Preheat oven to 350\u00b0. Beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Add egg and vanilla. Toss chips with flour; add to mixture. Pour into crust. Bake 35 minutes or until center springs back when touched. Cool and top with Chocolate Glaze (recipe follows). Serve chilled. Refrigerate leftovers.
Beat cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl; spread into the prepared graham cracker crust.
Whisk chocolate pudding mix and milk together in a bowl; pour over the cream cheese layer before it has a chance to set. Refrigerate until pudding sets, about 10 minutes.
Top pie with 1 cup whipped topping; refrigerate at least 1 hour more before serving.
Roll puff pastry sheet (with flour) to fit inside 13 x 11-inch baking pan.
Bake in 450\u00b0 oven for 10 minutes or until light brown. Cook pudding and milk according to pie recipe on pudding box. Stir in cream cheese on low heat and add powdered sugar.
Pour into prepared puff pastry.
Cool and top with raspberries and whipped cream, if desired.
Spoon coffee ice cream into pie crust, spreading evenly. Freeze until firm.
Place candy in plastic bag.
Crush with rolling pin, mallet or hammer.
Spread fudge topping evenly over coffee ice cream.
Sprinkle with 1 cup of crushed candy.
Spoon butter pecan ice cream over, spreading evenly.
Freeze until firm, 2 hours.
Garnish with fresh whipped cream-rosettes around edge of pie.
Put remaining candy in middle.
Delicious!
Mix the first 5 ingredients in a blender.
Pour in double boiler and cook until thick.
Stir from sides of pot several times while cooking.
Pour back in blender and add the butter and vanilla.
Beat until smooth.
(Start with low speed and go to high speed on blender.)
Filling will become very smooth and silky. Pour into the pie crusts.
Filling thickens immediately.
Let set until cool.
Serve with Cool Whip.
Grate or finely chop 1/2 package of the chocolate.
Set aside. Heat remaining chocolate and milk in pan over low heat until chocolate is melted.
Whisk in cream cheese until smooth.
Cool 5 minutes.
Fold in 3 1/2 cups Cool Whip and the grated chocolate. Spread in pie shell.
Spread remaining Cool Whip over.
Freeze until firm, about 2 hours.
Method:
Slice banana on bottom of pie crust.
Add prepared pie filling.
Add chunks of chocolate bar if desired.
Let filling set.
Mix soft ice cream in large bowl.
(Add 1/2 cup chocolate chips if you can't find them in the ice cream.)
Place in prepared pie crust.
Pour 1/4 chocolate syrup over it.
Freeze until very firm.