Beat pudding mix, coco and milk for 1 minute at low speed.
Fold in Cool Whip.
Spoon into pie crust.
Freeze at least 4 hours.
Garnish with additional whip cream or chocolate shavings.
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.
double boiler, combine the chocolate, butter, coffee, and rum. Set
Sprinkle toasted pecans on pie crust.
Heat caramels and
). Grease one 8-inch pie pan.
Beat the egg
br>Place Regular 9\" pie shell on a cookie sheet
br>generously butter 9 inch pie plate.
beat egg whites
Bake pie shell.
Heat chocolate and hot water over low heat, stirring constantly until chocolate is melted.
Cool to room temperature.
Stir in vanilla.
Beat whipping cream in 1 1/2-quart bowl until stiff.
Fold in chocolate mixture.
Spoon into pie shell.
Refrigerate at least 12 hours.
Garnish with fresh fruit, whipped cream, chopped nuts or grated chocolate, if desired. Makes 8 servings.
nto a buttered 9 inch pie plate. Spread over bottom and
Beat egg whites & gradually sift cream of tartar inches Beat until smooth & glossy(quite stiff). Line well buttered 9\" pie pan with meringue. Bake 1 hour at 275@ & let cool.
Cook chocolate & water in double boiler until thick, then add vanilla. Whip 1 cup cream & fold chocolate inches
Turn into shell & chill 3-4 hours.
Before serving, whip final cup of cream & add vanilla & sugar. Top pie.
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
enerously butter an 8-inch pie pan.
In small mixer
nto lightly greased 8-inch pie pan and make a nest
poon mixture into lightly greased pie pan and make a nest
In a double boiler over hot, not boiling water, combine chocolate, water, egg yolks, sugar and salt.
Cook until chocolate melts and mixture is very thick and mounds when dropped from a spoon, about 5 minutes, stirring constantly.
Remove from heat and set aside.
Beat cream and vanilla until soft peaks form. With a wire whisk, gently fold chocolate mixture into whipped cream mixture.
Spoon mixture into meringue shell.
Refrigerate until filling is set, about 4 hours.
nto a greased nine inch pie plate, smooth till evenly distributed
Beat egg whites with the salt and cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating to very stiff peaks. Fold in vanilla and nuts.
Spoon into lightly greased 8-inch pie pan.
Bake at 300\u00b0 for 50 to 55 minutes.
Cool.
Stir chocolate in the water over heat until melted.
Cool until thickened.
Add 1 teaspoon vanilla.
Whip cream and fold in chocolate mixture.
Pile into shell.
Chill 2 hours.
Put first 3 ingredients in top of double boiler and melt. When mixture is completely cool, fold in whipped topping.
Place in cooled, baked 8-inch pie shell.
Top with additional topping and slivered almonds.
Add marshmallows to milk.
Heat over boiling water until melted.
Add vanilla and salt.
Mix.
Cool until cold.
Fold in whipped cream, chocolate and nuts.
Pour into graham pie crust. Sprinkle on toasted coconut.
Make the angel food cake: Set the oven