Make 2 crust pie recipe. Put water, sugar and cream of tartar in a pan and bring to a boil. Add Ritz crackers and bring to a boil; boil 1 minute. Pour into unbaked pie shell. Sprinkle with cinnamon. Cover with top pie crust. Bake at 400\u00b0 for 30 minutes.
Mix vanilla pudding as directed on box less milk (instant). Cut bananas in quarters and place on bottom of chocolate crust pie.
Put in refrigerator for 3 hours, until pudding hardens and put chocolate Cool Whip on top.
FOR THE CHOCOLATE CRUST: Preheat oven to 350\u00b0F
Sprinkle toasted pecans on pie crust.
Heat caramels and evaporated
small microwavable bowl melt chocolate chips, and margarine in
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
In a mixing bowl, mix sugar and flour.
Stir in beaten eggs, butter, nuts, chocolate chips and vanilla. Mix well.
Pour mixture into pie crust. Place pie pan on cookie sheet. Bake in a preheated 325 degree F (165 degree C) oven for one hour.
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Knead together the pie dough and the 1/4
Melt the margarine and the chocolate together, stirring until chocolate is smooth. Add eggs, sugar, salt, and syrup. Stir until everything is mixed thoroughly. Stir in walnuts. Pour into unbaked pie shell.
Bake at 375 degrees F (190 degrees C) for 40-50 minutes, or until pie is set. Let sit for 30 minutes before slicing.
middle rack).
To make crust: mix together all ingredients.
Preheat oven to 375 degrees F (190 degrees C).
Heat butter and chocolate over low heat, stirring constantly, until chocolate is melted; cool slightly.
With hand beater, beat eggs, sugar, salt, chocolate mixture and corn syrup. Stir in pecans and pour mixture into pie shell.
Bake until set, 40 to 50 minutes. Cool slightly. Serve warm, or refrigerate and serve with nondairy whipped topping.
Preheat oven to 350 degrees F (175 degrees C).
Beat eggs slightly. Combine sugar and cornstarch, and gradually mix into eggs. Stir in melted butter or margarine. Add praline liqueur, pecans, and chocolate pieces. Pour filling into pie shell.
Bake for 45 to 50 minutes. While pie is still warm, brush a little praline liqueur over pie with pastry brush. Chill 3 hours before serving.
Preheat oven to 325 degrees F (165 degrees C).
Beat eggs until frothy, add sugars and vanilla.
Melt butter or margarine, and add to sugar and egg mixture.
Stir in flour until well blended.
Mix in walnuts and chocolate chips.
Pour into pie pan and bake for 1 hour. Serve warm with whipped cream or ice cream.
MAKE THE CHOCOLATE CRUST: Preheat the oven to 375
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine chocolate, butter and condensed milk over medium heat. Stir continuously until chocolate chips melt and sauce is smooth. Remove from heat. Stir in eggs, vanilla, salt and pecans; mix well.
Pour mixture into pie shell and bake on bottom shelf of oven for 40 to 45 minutes. Serve hot or cold; cold is preferable.
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To make the chocolate crust, combine the flour, hot cocoa
Preheat oven to 350 degrees F (175 degrees C).
Beat eggs until thick and lemon colored (about 3 minutes). Continue beating while adding sugar, salt, corn syrup, butter or margarine, and vanilla. Stir in coconut, oats, and chocolate. Pour filling into pie shell.
Bake for 50 to 55 minutes. Cool completely before serving.
ranulated sugar in 9-inch pie plate. Stir in butter until
Preheat oven to 425 degrees F (220 degrees C). Place one of the pie crusts into the bottom of a 9 inch pie plate.
In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie plate. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers.
Bake 35 minutes in the preheated oven, until top is golden brown. Cool slightly before slicing.
2 crust pie shell you can or use what the recipe calls