br>Place Regular 9\" pie shell on a cookie sheet
Preheat oven to 325F degrees.
Combine sugar, cocoa, flour, and salt.
Blend in milk.
Beat in eggs 1 at a time.
Add butter and vanilla, beat until smooth.
Pour into prebaked pie shell.
Bake in 325* oven for 55-60 minutes.
Stir ingredients together.
Bake at 425\u00b0 for 5 minutes. Reduce heat to 380\u00b0 for 35 to 40 minutes.
Let set 30 minutes to 1 hour before serving.
Top with whipped cream, slivered almonds, shaved chocolate curls or serve plain.
Blend together butter or margarine, eggs, cocoa, sugar, milk, and vanilla with a hand mixer until smooth. Pour filling into unbaked pie shell.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until set. Let cool before slicing.
immering water.
Scatter the chocolate around the butter.
Let
00 degrees.
Bake both pie crusts blind for 8 minutes
Preheat oven to 350\u00b0.
Prick pie crust and par- bake for 5 minutes.
Beat eggs well.
Add sugar and beat again.
Add milk, vanilla, chocolate and butter.
Pour into pie crust.
Bake at 350\u00b0 for 30 minutes or until pie begins to crack on top.
Preheat oven to 375\u00b0F.
In large bowl, combine sugar, flour, butter, and cocoa.
Mix well.
Add eggs one at a time, mixing well after each addition.
Add evaporated milk, corn syrup, chocolate, and vanilla.
Mix well.
If using refrigerated crust, unroll and place into pie pan.
Pour batter into pie shell.
Bake 45 to 50 minutes or until wooden pick inserted in center comes out almost clean.
Do not overbake.
double boiler, combine the chocolate, butter, coffee, and rum. Set
Place sugar, salt, eggs, evaporated milk and vanilla into a bowl; mix well.
Melt butter and chocolate in double boiler.
Add to other mixture.
Pour into pie shell.
Bake at 325\u00b0 until set (about 30 to 40 minutes).
Melt butter and chocolate in top of double boiler.
Mix the eggs, sugars, flour, milk and vanilla.
Add to chocolate mixture. Pour in unbaked pie shell.
Bake at 350\u00b0 for 25 to 30 minutes.
Melt butter and chocolate.
Mix with other ingredients which have been blended together.
Pour into pie crust,.
Bake 35 minutes, at 350.
Top with whipped cream.
Sprinkle toasted pecans on pie crust.
Heat caramels and
Melt chocolate and margarine in a saucepan on low heat. When melted, add the other ingredients; mix well. Pour into pie shell. Bake at 350\u00b0 for 25 to 30 minutes.
Gently heat chocolate and margarine in a saucepan. Stir often until melted. Beat eggs until light and frothy, stir in syrup, sugar and vanilla. Then stir in chocolate and margarine mixture. Pour into 9 inch pie shell. Bake at 350\u00b0 for 35 - 40 minutes or until top is slightly crunch and filling is set. Do not overcook; the filling should remain soft inside. Excellent warm or cold, with ice cream. We have found it helps to cover edge of crust with foil to avoid burning.
Combine sugar and eggs; beat well.
Melt butter and chocolate in saucepan.
Add chocolate to sugar and eggs.
Add vanilla and mix well.
Pour mixture into pie crust and bake at 325\u00b0 for about 30 minutes or until a toothpick comes out clean.
Serve warm topped with whipped cream.
Preheat oven to 350 degrees. Melt butter and chocolate. In a separate bowl, blend the eggs, sugar, vanilla and salt. Blend egg mixture with chocolate and butter, Pour into pie shell. Bake 35 minutes. Serve warm, topped with whipped cream
or ice cream.
Melt butter and chocolate. Blend flour in white sugar.
Add milk, vanilla and brown sugar.
Stir well.
Add slightly beaten eggs.
Pour into unbaked pie shells.
Bake at 350\u00b0 for 30 to 35 minutes.
Do not overbake.
Prebake pie crusts at 400\u00b0 until just beginning to turn golden.
Cool.
In large bowl, combine both sugars and flour.
Set aside.
In another bowl, combine eggs, milk and vanilla and set aside.
Melt butter and chocolate.
Mix with other ingredients.
Pour into unbaked pie shell.
Bake 25 minutes at 350\u00b0.