In microwave, melt chocolate, set aside to cool.
Cream butter or oleo and sugar.
Add melted chocolate.
Add eggs, one at a time, beating 5 minutes after each egg at medium speed.
Pour into baked pie shell and chill several hours.
I add Cool Whip as a topping as I serve.
This pie is just as good the next day, if kept in the refrigerator.
Easy recipe.
ckage directions for a pie that will contain a
o 450 degrees F. Make pie crust as directed on box
Melt chocolate and set aside to cool.
Using electric mixer at medium speed to cream butter, add sugar gradually.
Blend chocolate in.
Add vanilla.
Mix well, then add eggs one at a time, beating 5 minutes after each egg.
Pour into pie shell and chill.
Top with Cool Whip and chocolate shavings, if desired.
Cream butter and gradually add sugar, creaming well.
Melt chocolate and cool.
Blend in chocolate and vanilla.
Add eggs one at a time, beating after each addition 5 minutes on medium speed with the mixer.
Turn into baked pie shell.
Chill 1 to 2 hours and serve with whipped cream.
Cream butter.
Gradually add sugar, creaming well. Blend in chocolate, melted and cooled, and vanilla.
Add eggs one at a time, beating well after each addition (5 minutes after 2nd egg) with electric mixer on medium speed. Turn into baked pie shell and chill 2 hours at least.
Serve with whipped cream and chocolate curls.
Mix butter and sugar in mixer on very low power until evenly mixed.
Melt chocolate and add chocolate and vanilla to mixture. Mix thoroughly until even.
Add eggs, one at a time.
Mix on medium power for 5 minutes after adding each egg.
Pour into pie crust. Refrigerate for 3 hours (approximately) before eating.
Melt chocolate in double boiler.
Cool.
Cream butter. Gradually add powdered sugar, beating until mixture is smooth, light and fluffy.
Add chocolate and vanilla to this mixture; blend well.
Add eggs, one at a time, beating well after each addition.
Pour into baked pie shell.
Chill 1 to 2 hours.
Line an 8-inch Pyrex pie pan with ladyfingers.
Mix butter and sugar thoroughly.
Add chocolate and vanilla.
Beat in eggs; beat 5 minutes after each egg at medium speed.
Pour in pie shell for 3 hours.
Cover with whipped cream, grated nuts and chocolate.
Cream butter until smooth. Gradually add sugar. Add eggs, one at a time, beating 3 minutes after each at highest speed (it helps to have a good book or great music on loud to get through this part). Add cooled chocolate and vanilla. Beat well. Pour into pie shell. Chill 2 hours. Top with whipped cream and nuts. Very rich. Serve in small pieces.
Cream butter or margarine.
Add sugar gradually.
Cream well. Blend in chocolate.
Add eggs, one at a time, and beating the first egg for 5 minutes at medium speed.
Then add second egg; beat for another 5 minutes.
Pour into baked pie crust or graham cracker crust.
Top with whipped cream or Cool Whip and sprinkle with nuts, if desired.
Mix butter and sugar until blended.
Add melted chocolate and vanilla at medium speed.
Beat in eggs to mixture one at a time. Take 5 minutes to add each egg.
Pour into cooked pie shell. Chill pie before you add Cool Whip and garnish with shaved chocolate.
Bake pie shell.
In medium bowl, cream margarine and sugar until fluffy.
Add eggs, one at a time, beating at medium speed 2 minutes after each addition.
Blend in chocolate and vanilla. Spoon into cooled pie shell.
Chill 2 hours or until served. Serve with whipped cream and nuts.
Makes 8 or 9-inch pie.
In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
In a large bowl, cream butter and sugar until pale yellow and very fluffy. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg. Pour filling into baked pie shell. Refrigerate 4 hours before serving.
CRUST.
Sift together flour, sugar, and salt.
Mix Milk into Oil.
Add Oil/Milk to flour mixture with fork.
Press into 9 in pie tin.
Bake at 475 deg for 7-10 minutes (or until golden brown).
Set aside to cool.
FILLING.
Melt chocolate chips.
Cream butter, sugar, salt, and vanilla. Beat to fluffy.
Add chocolate.
Add eggs one at a time.
Beat mixture well.
Pour into cool pie crust.
Cool pie in refrigerator for at least 2 hours, or until filling is firm.
Top pie with layer of Cool Whip.
Melt and cool chocolate pieces.
Cream butter until light and fluffy.
Add sugar, vanilla and salt to batter and beat on high speed for 10 minutes.
Add eggs, one at a time and beat 3 minutes after each egg is added.
Carefully fold in chocolate quickly. Pour in pie shell and refrigerate.
Beat butter at low speed until very creamy.
Gradually add sugar; beat at low speed until very creamy.
Melt chocolate and cool; then add to batter a little at a time.
Continue to beat until creamy.
Add vanilla; then add 1 egg.
Mix into batter 3 to 5 minutes at medium speed.
Repeat with second egg.
Pour into pie shell.
Refrigerate.
Top with whipped cream and chocolate shavings.
Cream butter and sugar well.
Blend in chocolate and vanilla. Add one egg at a time; beat 5 minutes after each with electric mixer.
Do not under beat.
Pour into pie shell.
Chill.
Top with whipped cream and grated chocolate.
Cream butter and sugar until well blended.
Beat in chocolate. Add 1 egg; beat on high 5 minutes.
Add second egg; beat on high at least 5 minutes or until all sugar is melted.
Pour in pie shell and chill.
Cool Whip (optional).