Sprinkle toasted pecans on pie crust.
Heat caramels and
In microwave, cook chocolate chips and 1/2 cup cream until smooth, stir often.
Cool to room temperature; stir in sugar and vanilla.
In sm mixing bowl, beat remaining cream until soft peaks form.
Beat in chocolate on high speed; 1/3 at a time.
Spoon into crust.
Chill.
In a microwave-safe dish, combine chocolate morsels and 1/2 cup cream; cook on HIGH for 1-2 minutes stirring every 30 seconds until smooth.
Cool to room temperature.
Stir in sugar and vanilla; set aside.
In a small mixing bowl, beat remaining cream until soft peaks form.
Beat in chocolate mixture on high, one-third at a time; mix well.
Spoon into crust.
Refrigerate for at least 3 hours.
00b0F. Coat 9-inch glass pie dish with margarine. Whisk first
ee note in my Chocolate Tart Dough recipe regarding this step.)
cup butter and miniature chocolate chips. Press into the bottom
Combine chocolate chips, cream cheese, and butter in microwave safe bowl.
Melt on 100% power for 30 seconds, then stir.
Repeat until smooth.
Stir in vanilla, triple sec and powdered sugar. Pour into pie shell.
Chill 6 hours or overnight.
Spoon sliced strawberries on top of pie and top with whipped toppings.
Grate 1 square of the chocolate; set aside. Place remaining 10
In a bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of a 9-inch pie plate coated with nonstick cooking spray. Freeze for 30 minutes. Spread chocolate ice cream over crust; freeze for 1 hour or until firm.
double boiler, combine the chocolate, butter, coffee, and rum. Set
In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
Refrigerate at least 8 hours before serving.
arge saucepan cook and stir chocolate and shipping cream over low
br>Set aside.
Heat chocolate, corn syrup and butter in
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