double boiler, combine the chocolate, butter, coffee, and rum. Set
Sprinkle toasted pecans on pie crust.
Heat caramels and
br>Place Regular 9\" pie shell on a cookie sheet
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.
ranulated sugar in 9-inch pie plate. Stir in butter until
udding mix; mix well. Add chocolate. Over medium heat, cook and
In large mixing bowl combine cream cheese, sugar and 1 tablespoon milk. Beat with wire whisk until well mixed.
Gently stir in whipped topping. Spread onto bottom of crust.
Pour 2 cup milk into clean large bowl.
Add dry pudding mixes.
Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick).
Pour over cream cheese layer.
Refrigerate 4 hours or until set.
Just before serving, top with chocolate curls.
Store any leftover pie in refrigerator.
Either purchase a prepared chocolate wafer pie crust, or make one: Crush
nto pie shell.
Sprinkle with 2/3 of chopped wite chocolate
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.
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.
Combine margarine and chocolate in top of double boiler. Bring water to boil; reduce heat to low.
Stir until chocolate is melted.
Combine powdered sugar and hot water; add to chocolate mixture, stirring well.
Stir in coconut.
Spray a 9-inch pie plate with vegetable cooking spray.
Firmly press pie crust mixture onto bottom and sides of pie plate.
Cover and chill until firm.
Fill crust with softened vanilla ice cream; freeze until serving time.
Shave a few pieces of chocolate over pie, if desired.
anilla.
Whisk in the chocolate, 1/3 at a time
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.
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.
Spread caramel topping on bottom of pie crust; sprinkle with pecans.
Refrigerate.
Stir pudding into milk in large saucepan. Cook and stir on medium heat until mixture comes to full boil. Cool 5 minutes, stirring twice. Pour into crust.
Place plastic wrap on surface.
Refrigerate 3 hours.
Prepare pudding mix with milk as directed on package.
Fold in whipped topping.
Stir in 1 cup of the rocks.
Spoon mixture into pie crust and sprinkle with remaining rocks.
Freeze for 4 hours or until firm.
Garnish with chocolate shavings, if desired.
Let stand at room temperature for 10 minutes before serving.
Store leftovers in freezer.
In top of a double boiler melt chocolate, add milk and stir until smooth.
Add marshmallows, stir until smooth and cool mixture.
In the bottom of each pie crust spread vanilla ice cream (could substitute another flavor).
Top with cooled mixture. May sprinkle chopped nuts.
Freeze overnight before serving.
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.
Heat milk, marshmallows and candy in 3-quart saucepan over low heat, stirring constantly, until marshmallows and candy are melted and blended.
Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped by spoon.
Beat whipping cream in chilled large bowl with electric mixer on high speed until soft peaks form.
Fold chocolate mixture into whipped cream.
Pour into pie crust.
Refrigerate, uncovered, for at least 8 hours or until set.\tGarnish with sliced strawberries.