Combine peanut butter, sugar, butter, vanilla extract, and salt in a mixer; beat until mixed. Whisk heavy cream in a separate bowl until frothy; add to peanut butter mixture and beat until smooth and creamy. Pour peanut butter mixture into prepared chocolate cookie pie crust. Cover and chill in refrigerator until set, at least 12 hours.
Preheat oven to 325\u00b0F.
Beat cream cheese, both sugars, and vanilla until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in chocolate; pour into crust.
Bake 35 minute Cool completely. Store leftover pie in frige.
Over a double boiler or super low flame melt baking chocolate.
Add sugar, pudding and vanilla until dissolved.
Add eggs one at a time and stir continuously until incorporated.
In a separate bowl whip up the topping until stiff with a tablespoon of sugar.
In a separate bowl add chocolate mixture to margarine stick and beat well.
Add topping until all is well combined.
Pour into prepared cookie pie crust and refrigerate or freeze.
Cut into slices and serve with whipped cream and chocolate shavings.
Enjoy.
combine cream cheese, chocolate syrup, vanilla, half of the cool whip, and 1/4 cup of curled chocolate in a mixer on medium speed until smooth.
Spoon into pie crust and smooth with a spatula or rubber scraper.
chill in refrigerator for 1-2 hours.
pour pie filling on top and garnish with chocolate curls.
return to refrigerator until ready to serve.
Place softened ice cream in cookie pie crust.
Place in freezer until ready to serve.
Slice into pieces.
Top each slice with chocolate syrup, top that with a spoonful of whipped topping and garnish with pecan.
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.
oiler on low heat, combine chocolate chips, heavy cream, and butter
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the chopped cookies. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
Melt chocolate as directed on package; drizzle over pie.
Refrigerate 2 hours or more until firm. Store leftovers in refrigerator.
Prepare Chocolate Cookie Crumb Crust (for a homemade version try Recipe #353150).
In small
eat.
Whisk in the chocolate chips till they melt.
Melt chocolate and mix with condensed milk.
Pour mixture into pie crust.
Top with pecans.
In a separate bowl, mix cold milk with pudding mix.
Spoon 1 1/2 cups of the pudding mixture over the pecans in the pie crust.
To the remaining pudding, add half of the Cool Whip.
Mix and spoon into the crust.
Top with the remaining Cool Whip.
Refrigerate 3 hours.
Makes 10 servings.
Whip the 2 packages of chocolate pudding with the 2 cups
rrange raspberries on bottom of pie crust that has been taken out
o package directions; let crust cool.
In a saucepan,
pour mixture into prepared cookie crust. Chill pie in the refrigerator until set
Melt chocolate chips according to package directions. Let cool slightly.
Whip cream and sugar. When soft peaks begin to form, gradually add Baileys with a hint of Caramel.
Gently mix in the melted chocolate.
Spread mixture into pie crust and sprinkle top with coarse salt.
Refrigerate for 4-6 hours. Garnish with shaved chocolate and/or caramel sauce drizzle.
hip.
Spoon into the pie crust.
Arrange cookies over pudding
Make pudding according to package directions.
Slice bananas and place 2-3 slices in the bottom of each mini pie crust.
Fill the pie crusts with pudding and top with remaining banana slices.
Place pies in refrigerator to cool.
Once cool, sprinkle with toffee bits.
Top with chocolate whipped cream and drizzle with chocolate sauce if desired.
Melt the Chocolate bar, Marshmallows and Milk together, COOL (you will add it to the whipped cream later and you don't want it to 'melt.') Fold in the cream, place in pie crust and refrigerate at least 3 hours.
You're done and it's DELICIOUS!
Brush the pie crust lightly with the melted butter and place the crust into freezer while preparing the filling.
Place all the other ingredients into a large bowl and mix well.
Fill the pie crust with the ricotta filling.
Cover lightly with plastic wrap and place in freezer.
Chill for at least 8 hours.
Before serving, remove from freezer for 15 to 20 minutes.
I usually pour some hot fudge sauce on each plate and place a slice of pie in the middle of the sauce.