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.
CHOCOLATE PIE CRUST:
Sift the salt
Melt Hershey bars in microwave until softened.
Combine Cool Whip, candy bars and vanilla until smooth.
Fold in pecans.
Pour into chocolate pie crust.
Chill 3 to 4 hours before serving.
Mix pudding as directed with milk in a bowl until soft set. Pour into your prepared chocolate pie crust and cover the entire pie with all the Cool Whip.
Chill.
Ready to eat.
Prepare pastry crust according to recipe.
Combine cornstarch, sugar, salt and chocolate in a saucepan.
Stir in milk gradually. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Boil 1 minute.
Blend half the mixture into egg yolks.
Stir into mixture in saucepan; cook 1 minute, stirring constantly.
Remove from heat.
Stir in butter or margarine and vanilla.
Cool slightly.
Pour into pastry shell and bake as directed in Basic Meringue Recipe.
repared (baked) 9\" pie crust.
Top pie with meringue (recipe to follow).
Beat egg yolks and part of the milk in a saucepan. Then add sugar mixed with cocoa and cornstarch. Stir the mixture very well. Add remaining milk, vanilla and butter and mix well. Cook until thickened. Pour chocolate mixture into a baked pie shell. Cover with meringue if desired.
Combine all accept vanilla and cook on low heat until very thick. Stir often to prevent scorching. Remove from heat- let sit a minute or two and stir in vanilla.
Pour into pie shell.
Top with meringue and bake as directed.
I will be posting Nannys Meringue Recipe.
Bake the pie shell; cool.
Heat oven to 400\u00b0.
Mix sugar and cornstarch in a medium saucepan.
Gradually stir in water.
Cook over medium heat, stirring constantly, until the mixture thickens and boils.
Boil and stir 1 minute.
Gradually stir at least half the mixture into the egg yolks; blend into the hot mixture in saucepan.
Boil and stir 1 minute.
Remove from heat and stir in butter, lemon peel and lemon juice.
Immediately pour into pie shell.
Prepare meringue (recipe to follow).
Mix first 7 ingredients well.
Cook until thick.
Pour into baked pie shells.
Top with Miss Melba's Meringue (Melba Meadows).
ee note in my Chocolate Tart Dough recipe regarding this step.)
FOR PIE CRUSTS (2 crusts).
Mix
Combine sugar, cocoa, flour and salt in pan. Add milk. Cook on low heat. Add your egg yolks (slightly beaten) to mixture. Cook until thick. Add your butter and vanilla. Stir and pour in pie shell. Beat egg whites and 6 tablespoons sugar. Put on chocolate pie. Bake in 350\u00b0 oven 15 minutes or until meringue is brown.
Mix the first 3 ingredients together; cook over medium heat (stirring constantly), until mixture thickens.
Pour into a 9-inch baked pie shell; top with meringue.
Preheat oven to 400\u00b0.
Mix all ingredients with hands.
Spread in oblong pan.
Bake 15 minutes.
Take from oven and stir.
Press 2 cups hot butter crunch against bottom and sides of 9-inch pie pan.
Sift flour, sugar and cocoa together; add enough milk to stir.
Add egg yolks, beat well with electric mixer.
Add rest of milk.
Cook 5 minutes on high power in microwave.
Stir melted butter and vanilla.
Cook additional 5 minutes and stir. Microwave watts may vary cooking time.
You want filling to be thick.
Pour into baked pie crust.
Grate or finely chop 1/2 package of the chocolate.
Set aside. Heat remaining chocolate and milk in pan over low heat until chocolate is melted.
Whisk in cream cheese until smooth.
Cool 5 minutes.
Fold in 3 1/2 cups Cool Whip and the grated chocolate. Spread in pie shell.
Spread remaining Cool Whip over.
Freeze until firm, about 2 hours.
Method:
Slice banana on bottom of pie crust.
Add prepared pie filling.
Add chunks of chocolate bar if desired.
Let filling set.
Mix soft ice cream in large bowl.
(Add 1/2 cup chocolate chips if you can't find them in the ice cream.)
Place in prepared pie crust.
Pour 1/4 chocolate syrup over it.
Freeze until very firm.
Mix together peanut butter and sugar until they resemble pie crust mix.
Gradually stir in Cool Whip; mix until smooth and creamy.
Spread hot fudge sauce on bottom of chocolate pie crust. Top with Cool Whip mixture.
Spread more hot fudge sauce on top of pie.
Sprinkle with walnuts, if desired.
Freeze for at least 3 hours before serving.
Stays fresh in freezer.