rrange raspberries on bottom of pie crust that has been taken
n a saucepan, melt the chocolate over low heat, stirring constantly
ixture evenly between the 3 pie crusts and bake for 35
double boiler, combine the chocolate, butter, coffee, and rum. Set
Heat oven to 350\u00b0.
Have crust ready.
Beat cream cheese slightly.
Add eggs, sugar, vanilla and lemon peel; beat until light and fluffy.
Pour into crust.
Bake until firm, about 25 minutes.
Spread Cheesecake Topping carefully over pie; cool. Refrigerate at least 8 hours.
Makes 8 servings.
br>Sprinkle with the chopped chocolate.
In a bowl combine
Sprinkle toasted pecans on pie crust.
Heat caramels and
hicken.
Set aside.
Cheesecake;.
In a bowl beat
Sprinkle half of peanuts into bottom pie crust. Drizzle with 1 Tbsp. caramel topping.
Preheat oven to 350\u00b0.
Combine crumbs, sugar, cocoa and margarine.
Press firmly on bottom and up sides of rim of 9-inch pie plate.
In mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk, then melted chocolate chips. Add eggs and vanilla.
Mix well. Pour into prepared crust.
Bake 30 to 35 minutes or until center is set.
Cool thoroughly. Garnish as desired.
Refrigerate leftovers.
br>Place Regular 9\" pie shell on a cookie sheet
ounces of the white chocolate. With an electric mixer on
Heat in heavy saucepan all but 1 square of chocolate with 1/4 cup milk until completely melted.
Beat in cream cheese, sugar and remaining milk.
Gently stir in whipped topping until smooth. Spoon into crust evenly.
Grate 1 square of chocolate.
Sprinkle over top of pie.
Freeze until set.
Let thaw at room temperature until pie can be cut.
prepare Pastry for Deep-Dish Pie. On a lightly floured surface
Preheat oven to 350\u00b0.
Combine crumbs, sugar, cocoa and margarine; press firmly on bottom and up sides to rim of 9-inch pie plate.
In mixer bowl, beat cheese until fluffy.
Gradually add sweetened condensed milk then melted chocolate chips.
Add eggs and vanilla; mix well.
Pour into pie crust.
Bake 30 to 40 minutes or until set.
Cool.
Garnish as desired.
Refrigerate leftovers.
In large mixing bowl, beat cream cheese, butter, sugar and vanilla until smooth.
Beat melted chocolate.
Fold in whipped topping.
Spoon into crust.
Cover and chill until serving.
Good topped with raspberry or cherry pie filling.
Yield:
6 to 8 servings.
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.
Bring cream cheese to room temperature and whip.
Melt chocolate; add to cream cheese.
Spoon in Cool Whip.
Pour into pie crust; chill for 3 to 4 hours, then serve.
Preheat oven to 375\u00b0F. Mix cream cheese and sugar on medium speed until fluffy. Add vanilla and eggs, mixing until well blended.
Reserve 16 slices of maraschino cherries for garnish. Fold remaining cherries and 1/2 cup chocolate chips into cream cheese mixture. Pour into crust.
Bake for 35 minutes or until just set. Cool and refrigerate 3 hours. Before serving, garnish with 1/4 cup chocolate chips and reserved cherries.
Cream together cream cheese, butter, sugar and vanilla, until smooth.
Melt chocolate chips, cool and fold into cream cheese mixture.
Fold whipped topping into cream cheese mixture.
Spoon into pie crust and refrigerate until set, approximately 3 hours.