for the chocolate chip scones:
Preheat oven to
Mix well and pour into pie shell.
Bake at 300\u00b0 to 325\u00b0 for 45 to 60 minutes.
ell.
Stir in your chocolate chips. Form the dough into
auce by putting the cream, chocolate and 1 cup of sugar
equired.
Meanwhile, for the chocolate chip cookies, preheat oven to 300
oarsely crumble 2 chocolate chip cookies, and sprinkle over pie.
Cover and
it into a 9-inch pie plate. Set aside.
To
sugar cookies with chocolate chips (double the recommended recipe), buttercream in two
Preheat oven to 325*.
Beat eggs in large mixer bowl on high speed until foamy.
Beat in flour, granulated sugar and brown sugar.
Beat in butter.
Stir in chocolate chips and nuts.
Spoon into pie shell.
Bake for 55-60 minutes or until knife inserted half way between outside edge and center comes out clean.
Cool on wire rack.
Serve warm with vanilla ice cream, if desired.
n all but a few chocolate chip morsels, to be used later
Place 1 small scoop of chocolate chip ice cream on top of
Grease a 9-inch pie dish with butter.
Melt chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir in rice cereal.
Spread cereal mixture into prepared pie dish, pressing cereal down to make a crust. Freeze crust until firm, about 15 minutes. Spread softened ice cream evenly over crust; freeze until ready to serve.
r baking dish.
Process chocolate chip cookies in a food processor
Pour milk in bowl.
Dip each chocolate chip cookie in milk. Layer cookies, after dipping one at a time.
Next, layer Cool Whip.
Add another layer of cookies, another layer of Cool Whip, etc. until bowl is filled, ending with Cool Whip.
Sprinkle chopped nuts on top.
Refrigerate.
Prepare your pan by lining with parchment paper.
Mix the chocolate chip cookie crumbs and sugar together. Stir in melted butter. Press into prepared pan. Chill until required for recipe.
Mix the flour, sugar, eggs and melted margarine.
Add nuts, chocolate chips and vanilla.
Pour into unbaked pie shell.
Bake at 350\u00b0 for 40 minutes.
Serve with or without whipped cream.
Pie should be chewy.
Dip cookies in milk and line bottom of pie plate.
Spread half of Cool Whip on top of cookies.
Put another layer of cookies on top of Cool Whip, then put the last of the Cool Whip on.
You can sprinkle crumbled cookies on top, if desired.
Chill in refrigerator or freeze until ready to serve.
Soak cookies in milk and drain milk out (just like dipping to eat). Put 1 layer of cookies in bottom of Corning-ware or glass pie pan, then a layer of Cool Whip.
Continue to layer in this order until pan is as full as you want it ending with Cool Whip topping.
Cover with crushed cookies.
Store in fridge.
Spoon ice cream into crust. In a microwave-safe bowl, melt chocolate; stir until smooth. Drizzle over ice cream. Freeze for 6 to 8 hours or overnight. Remove from freezer 15 minutes before serving. Yield: 6 to 8 servings.
Combine butter, sugar and vanilla in a medium bowl; beat well. Add eggs and beat well.
Stir in flour.
Gradually stir in chocolate morsels, pecans and coconut.
Pour mixture into pastry shell.
Bake at 350\u00b0 for 35 to 40 minutes.
Yield:
1 (9-inch) pie.