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.
Melt chocolate and butter, stirring to blend,
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.
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.
FOR PIE CRUSTS (2 crusts).
Mix
Method:
Slice banana on bottom of pie crust.
Add prepared pie filling.
Add chunks of chocolate bar if desired.
Let filling set.
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.
Melt chocolate chips, cool slightly.
Beat egg whites until stiff, set aside.
Beat whole egg and two egg yolks until stiff. Add melted chocolate chips to eggs.
Fold in egg whites.
Whip whipping cream plus 1 tablespoon sugar until stiff.
Fold about 3/4 of whipped cream into chocolate mixture.
Pour into pie shell. Spread remaining cream on top.
Try a little creme de menthe in topping for a change.
Cream butter and powdered sugar (sifted).
Add eggs, vanilla and Frangelica; mix.
Melt chocolate with whipping cream.
Pour chocolate mix into butter mix.
Stir and pour into chocolate pie shell and chill.
Mix all ingredients with mixer, except chocolate pie crust. Put mixed ingredients in the chocolate pie crust.
Freeze for 1 hour.
Beat milk, cream cheese and peanut butter together until smooth. Stir in container of Cool Whip. Pour into graham cracker or chocolate pie crust. Garnish with chocolate syrup.
Preheat oven to 350\u00b0.
In a large bowl, combine the sugar, butter, cornstarch, eggs and vanilla.
Mix well. Stir in chocolate chips and nuts. Pour the mixture into the pie crust (may substitute regular pie crust). Bake for about 40 minutes or until filling begins to pull away from the sides of the crust.
Cool.
Serve with a dollop of whipped cream.
Place chocolate chips in a glass bowl alongwith half of the whipping cream.
Microwave on high at 1 minute intervals until chocolate melts and the mixture is smooth.
Allow the mixture to cool.
In the meantime, beat the rest of the whipping cream till soft peaks form.
Add vanilla and sugar and beat continuously.
Slowly add the chocolate mixture and mix well.
Place in the chocolate pie crust.
Refrigerate for several hours before serving.
Mix pudding as directed.
Pour pudding evenly into pie crust. Refrigerate 15 minutes.
Spoon Cool Whip to form top layer. Sprinkle crumbs of Oreo cookies over Cool Whip.
Blend together cream cheese, milk, confectioners sugar and peanut butter.
Next fold in two large Cool Whip; pour into chocolate pie crust.
Makes 3 pies.
Melt chocolate chips and drizzle on pies.
You can also put coconut, peanuts, chocolate chips or chocolate syrup on top, then freeze and eat.
Add filling to 2 3/4 cups of milk.
Beat one minute at low speed with mixer or beater.
Immediately pour into baked 8 or 9-inch pie shell.
Chill at least one hour.
Mix sugar and cornstarch, then add milk and coconut.
Beat egg yolks and add to cooking, then add 1 teaspoon vanilla.
If making chocolate pie, then add 1 cup of chocolate instead of coconut.
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.