ound. Spread half of the chocolate chip mixture evenly over the dough
auce by putting the cream, chocolate and 1 cup of sugar
equired.
Meanwhile, for the chocolate chip cookies, preheat oven to 300
for the chocolate chip scones:
Preheat oven to
it into a 9-inch pie plate. Set aside.
To
oarsely crumble 2 chocolate chip cookies, and sprinkle over pie.
Cover and
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.
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.
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.
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.
Spoon ice cream into crust.
Melt chocolate; stir until smooth.
Drizzle over ice cream.
Freeze for 6 to 8 hours or overnight.
Remove from the freezer 15 minutes before serving. Keeps up to 2 months in freezer.
Preheat oven to 325\u00b0. Mix sugar and flour together. Chop up nuts and all other ingredients together. Pour into graham cracker pie crust and bake 1 hour. Make sure top is golden brown. Cool completely before cutting.
Melt marshmallows in 1/2 cup milk in top of double boiler. Let cool, stirring occasionally.
When cold, whip the whipping cream until stiff and fold into the marshmallow mixture.
Fold in grated chocolate.
Pour into pie crust and freeze.
Thaw slightly before serving.
Freeze overnight.
For the chocolate chip cookies:
Preheat oven 350
In a medium bowl, mix together sherbet and 3/4 cup of the chocolate chips.
Fold in 2 cups non-dairy whipped topping; spread into crust and freeze 2 hours.
Prior to serving, sprinkle remaining chocolate chips and garnish with reserved whipped topping.