acks.
Frost with the Chocolate Walnut Buttercream (recipe follows).
PUMPKIN PIE FILLING: Make pumpkin pie filling FIRST and cool in
Melt the margarine and the chocolate together, stirring until chocolate is smooth. Add eggs, sugar, salt, and syrup. Stir until everything is mixed thoroughly. Stir in walnuts. Pour into unbaked pie shell.
Bake at 375 degrees F (190 degrees C) for 40-50 minutes, or until pie is set. Let sit for 30 minutes before slicing.
Beat eggs until foamy; add flour and sugars; mix until well blended.
Add butter; stir in chocolate chips and walnuts.
Pour into a 9-inch deep dish pie shell.
Bake at 325\u00b0 for 1 hour; serve warm with whipped cream.
If using a frozen pie shell, thaw completely; bake 10 minutes longer and place on cookie sheet. Recipe can be doubled.
Pie freezes very well.
Beginning with eggs, put ingredients into a slow mixer in order listed, alternating walnut pieces and chocolate morsels.
Almost as soon as the last is in, turn off mixer.
Then stir with spatula to make sure all is mixed.
Pour into pie shells.
Bake at 350\u00b0 for 45 minutes to 1 hour.
/3 cup of the chocolate chips in a heavy small
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
Beat eggs lightly; add flour and sugar.
Melt butter and chocolate; add egg mixture and blend.
Put in walnuts and vanilla and pour into a 9-inch pie shell.
Bake at 350\u00b0 for 45 minutes. Can be topped with vanilla ice cream while warm.
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.
Mix flour and sugar. Add eggs, then butter. Add nuts, chocolate chips and vanilla extract. Mix thoroughly.
Pour mixture into an unbaked pie shell.
Bake in a preheated 350 degree oven for 35 - 45 minutes. Test with tooth pick; pie should be chewy but not runny -- Bake longer, if necessary.
Preheat oven to 325\u00b0.
In large mixer bowl, beat eggs at high speed until foamy (about 3 minutes).
Beat in flour, sugar and brown sugar until well blended.
Beat in softened butter.
Stir in walnuts and chocolate chips.
Pour into pie shell.
Bake 55 to 60 minutes or until done.
Cool on wire rack.
Serve with whipped cream or ice cream.
Serves 6 to 8.
In a large bowl, stir together the eggs, syrup, chocolate, margarine, cornstarch, vanilla and salt.
Stir in nuts.
Pour into unbaked 9-inch pie shell.
Bake in a 350\u00b0 oven for 45 minutes. (Do not overbake; filling should be slightly less set in center.)
Beat the eggs until foamy.
Mix in all other ingredients. Pour into unbaked pie shell.
Bake at 325\u00b0 for 45 minutes.
May be served warm or with ice cream or refrigerate.
Cream together the eggs, salt, vanilla, corn syrup and sugar. Blend in chocolate bits and walnuts.
Bake at 375\u00b0 for 50 to 60 minutes.
Melt together chocolate chips, evaporated milk and butter or margarine.
Remove from heat and add flour, salt, sugar, eggs (mixed well) and walnuts.
Preheat oven to 350\u00b0.
In a medium saucepan, over low heat, melt margarine.
Add cocoa; stir until smooth.
Stir in sweetened condensed milk, water and eggs.
Beat well.
Remove from heat; stir in vanilla, flavoring and walnuts.
Pour into pie shell. Bake 40 to 45 minutes or until center is set.
Cool slightly. Serve warm or chilled.
In a cuisinart, pulse the chocolate until it becomes a coarse
ranulated sugar in 9-inch pie plate. Stir in butter until