Cut a 1-inch layer from the top of the angel food cake.
Cut the middle of the cake, leaving walls and bottom 1 inch thick. Fill cavity with chocolate silk pie mixture that has been made from directions on box.
Sprinkle half of crust crumbs (inside of box) over silk mixture in angel food cake.
Replace top.
Prepare crust. Stir in marshmallows and nuts. Spoon into crust. Refrigerate 1 hour. Garnish. Makes 8 servings.
udding mix; mix well. Add chocolate. Over medium heat, cook and
ides of a 9 in pie plate. (Can use a store
hilled 8- or 9-inch pie plate.
Bake 5 minutes
medium saucepan, cook sugar, chocolate, milk, corn syrup together, stirring
n pecans.
Pour into pie crust.
Bake 350\u00b0F
9-inch pie plate.
Trim
owl, on high, microwave 4 chocolate squares for 1 to 1
n 8 or 9-inch pie plate, pressing it evenly over
n a double boiler melt chocolate with 2 teaspoons of water
br>For topping, combine the chocolate chips and coffee in a
o 350\u00b0.
Place pie crust on a cookie sheet
Cream together margarine and sugar.
Blend in melted and cooled chocolate or the Choco-bake and vanilla.
Add eggs, one at a time, beating 5 minutes after each at medium speed.
Pour into baked pie shell.
Chill.
At serving time, garnish with whipped cream and shaved chocolate.
Serves 8.
ides of a 9-inch pie plate. Chill while you make
Beat butter until smooth and creamy.
Beat sugar in gradually until fluffy.
Blend in chocolate and vanilla.
Beat in eggs one at a time.
Beat 3 minutes after each addition.
Spread filling in a pie shell, chill 2 hours or until pie shell is firm.
Spread Cool Whip over chilled filling.
Sprinkle pecans over pie.
Serve chilled.
Melt
chocolate.
Cream margarine and sugar.
Add eggs, one at a\ttime,
beating\t5 minutes after each egg.
(This is a very important part
in making this pie a success.) Blend in melted chocolate.\tAdd
vanilla
and mix.\tPour into baked pie shell and chill.
Serve with whipped topping.
Bake pie crust according to directions on back of package. While baking heat skillet and toast 1 Tbsp coconut flakes until golden brown.
Mix milk, coconut extract and pudding mix together. When well blended add coconut flakes then half of Cool Whip. Once blended well pour into baked pie crust and smooth. Let set for 10 minutes in refrigerator. When ready to serve top with remaining Cool Whip and toasted flakes.
** You can use the same concept with chocolate pudding mix and make a Chocolate Silk pie that is wonderful.
Melt the chocolate chips however you like to melt them. I heat them in a non-stick skillet over a low-heat burner, stirring often and keeping a close eye so to remove them when just melted.
Combine tofu and vanilla in a food processor. While processing, add the melted chocolate slowly. Process until well combined.
Spoon into the pie crust. Chill in the refrigerator for a couple hours until the pie has solidified. Served chilled.
Mix pudding with skim milk.
Add to pudding mix 1/2 of Cool Whip or sugar-free topping.
Spread 1/2 pudding mixture in bottom of pie crust.
Use 1/2 of remaining Cool Whip to cover chocolate pudding mixture.
Repeat, using the rest of the chocolate pudding and top with remaining Cool Whip.
Chill thoroughly.
Cut into 8 even pieces when completely chilled.
One piece equals 1 milk, 1 bread and 1 fat.