Melt marshmallows and chocolate bar over low heat or double boiler.
Cool partially and fold in Cool Whip.
Sprinkle with pecans if desired.
Place in baked pie shell.
Chill.
Melt chocolate bar in a double boiler or in microwave.
Allow to cool, but not harden.
Gently fold chocolate into cool whip.
Spoon into graham cracker crust.
Refrigerate for 2 hours or more.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Beat one egg with sugar and margarine at high speed for 5 minutes.
(Be sure of timing.)
Add other egg, vanilla and melted chocolate.
Beat again at high speed for another 5 minutes.
Pour into prepared graham cracker crust.
Chill.
Mix whipping cream with vanilla and 1/4 cup sugar and beat at high speed until soft peaks form.
Spread whipped cream mixture on pie.
eat and whisk in the chocolate morsels until melted.
Cool
In a large heavy pan, bring 2 cups milk, sugar, butter and chocolate to a boil.
Remove from heat.
Whisk together cornstarch, remaining milk, egg yolks and vanilla.
Off the heat, add this to cooked mixture, stirring constantly.
Return to heat, adjusted to low.
Mix with wire whisk until thick and smooth.
Stir in marshmallows and continue stirring until melted.
Pour into cooked pie shell and refrigerate.
Pat wax paper on the pie while refrigerating to avoid cracking.
Top with whipped cream before serving.
Serves 6.
s smooth.
Pour into pie shell.
Press plastic wrap
double boiler, combine the chocolate, butter, coffee, and rum. Set
Sprinkle toasted pecans on pie crust.
Heat caramels and
Prepare baked pie shell.
Cook first three ingredients in top of double boiler over hot water until thick.
Add water slowly and let thicken again.
Stir in vanilla.
Pour into pie shell; refrigerate.
Serve with whipped cream on top.
Makes 6 to 8 servings.
br>Place Regular 9\" pie shell on a cookie sheet
Place in top of double boiler and melt.
When cool add 1/2 pint cream, whipped.
Place in graham cracker crust and put in icebox until ready to use.
Beat oleo until fluffy.
Add melted and cooled chocolate, powdered sugar and vanilla; continue beating.
Add eggs, one at a time, beating 3 minutes after each egg.
Pour into baked pie shell and top with whipped cream.
Sprinkle with almonds.
Chill before serving.
Melt chocolate.
Soften gelatin in cold water and stir into the hot mixture.
Add egg yolks (beaten light) with 1/2 cup sugar.
Add salt and vanilla.
Cool.
Beat remaining 1/2 cup sugar into egg whites and fold into chocolate mixture.
Pour into cooled pie shell.
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.
Cream the sugar and butter. Add 1 egg and beat 5 minutes.
Add second egg and beat 5 minutes.
Add melted chocolate and vanilla. Pour into baked pastry shell. Top with Cool Whip. Garnish with cherries and nuts. Chill in refrigerator.
Mix pudding and milk.
Cook according to box directions. When thick remove from heat and add chocolate chips.
Stir until melted. Pour into pie crust.
Refrigerate until set.
Serve with whipped topping.
Melt chocolate in water.
Add Eagle Brand milk and cook until thick, 3 to 4 minutes.
Add oleo and vanilla.
Pour into plain or graham cracker crust. Top with Cool Whip (optional).
ranulated sugar in 9-inch pie plate. Stir in butter until
udding mix; mix well. Add chocolate. Over medium heat, cook and