ixture into a 9-inch pie pan and bake for 6
In a double boiler, break 5 Hershey chocolate bars into pieces, and melt with the marshmallows in 1/2 cup milk.
Cool chocolate mixture in the refrigerator while you whip half of the whipping cream until stiff.
Fold whipped cream into the chocolate mixture and pour into a baked pie shell.
Refrigerate until set.
Whip remaining whipping cream and sweeten to taste with confectioner's sugar.
Top the pie with the sweetened whipped cream.
If desired, freeze the remaining Hershey chocolate bar, and grate over the top of the pie.
ixture chills, melt semi-sweet chocolate with shortening in the microwave
In double boiler, add gelatine, 2 tablespoons of sugar, salt, milk and chocolate; stir until chocolate melts.
Beat until blended.
In another bowl, beat egg yolks and 2 teaspoons of sugar. Stir in a little chocolate and mix.
Add back into double boiler, stirring until thickened.
Cool.
Stir in vanilla after cooled. Beat egg whites until foamy.
Add 1/2 cup of sugar; beat until stiff, but not dry.
Fold into chocolate mixture.
Place in cooked pie shell.
Cool and top with whipped cream.
Melt the chocolate in the coffee.
Dissolve gelatine in water and add to coffee and chocolate mixture.
Stir well.
Add to egg and sugar mixture, beat well and cool.
When cool, but not set, beat egg whites and when partly beaten, add sugar (1/2 cup) and beat until stiff.
Add to cooled chocolate mixture.
Stir or beat on slow until mixture is thoroughly mixed.
Store in refrigerator until served with whipped cream.
Fills one pie.
inutes to soften. Place grated chocolate in a large heat-proof
Melt chocolate chips in double boiler.
Add milk and sugar. Lightly beat egg yolks and add to melted chocolate mixture. Remove from heat.
Beat egg whites until stiff.
Gently fold egg whites into chocolate mixture.
Put into graham cracker pie shell and refrigerate.
Add fresh whipping cream on top.
ugar until light.
Add chocolate mixture, salt and vanilla extract
double boiler, combine the chocolate, butter, coffee, and rum. Set
nd bottom of a 9\" pie plate; refrigerate.
Combine gelatin
b>pie pan. Bake for 8 minutes. Let cool.
Chop the chocolate
Soften gelatine in cold water, combine chocolate and 1/2 cup cold water.
Microwave for 2 1/2 to 3 minutes until chocolate is melted.
Add gelatine at once and stir.
In the meantime, beat egg yolks and 1/2 cup sugar until light.
Add chocolate mixture, salt and vanilla and cool to room temperature.
Beat egg whites and gradually add 1/2 cup sugar until stiff.
Fold into chocolate mixture; pour into cooled, baked pie shell.
Chill, top with whipped cream.
nd salt.
Add hot chocolate mixture gradually to egg yolks
Sprinkle toasted pecans on pie crust.
Heat caramels and
When chocolate is cold, mix with butter and sugar.
Beat until fluffy.
Add the 3 eggs, one at a time, each to be beaten for 5 minutes (whole process takes 15 minutes).
Add vanilla.
Put into baked pie shell and refrigerate overnight.
May be served as is or with whipped cream.
br>Place Regular 9\" pie shell on a cookie sheet
Mix together the pudding mix and milk.
Fold in Cool Whip. Pour into baked pie shell.
Refrigerate for at least 3 hours before serving.
May be frozen.
That's the way we like it.
Soften the unflavored gelatin in 1/4 cup cold water.
Combine the chocolate and water; stir over low heat until blended.
Remove from heat.
Add gelatin until dissolved.
Beat 3 egg yolks with 1/2 cup sugar until light.
Add chocolate mixture, dash of salt and the vanilla.
Cool.
Beat 3 egg whites.
Add 1/2 cup sugar. Fold into chocolate mixture.
Pour into baked pastry shell.
Chill until firm.
Garnish with whipped cream and chocolate curls.
Make your own baked pie shell or use a butter ready crust. If you use the latter, some of the filling will be left over. Just pour it into a dessert dish, chill and enjoy it yourself.
Melt butter in medium sized saucepan.
Stir in coconut; remove from heat.
Press mixture against sides and bottom of 9-inch pie plate.
Refrigerate.