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.
FOR PIE CRUSTS (2 crusts).
Mix
elted halfway and add white chocolate chips. Stir until just melted
n a wire rack.
Double Chocolate-Ginger:.
Preheat the oven
ides.
Stir butter, chopped chocolate, sugar and 2/3 cup
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.
Recipe says make enough pastry dough for a 9 inch double crust pie then
n milk gradually. Add chocolate chips and unsweetened chocolate. Place over medium
Combine pie filling and milk in a saucepan.
Add butter and chocolate.
Cook and stir over medium heat until mixture comes to a full boil.
Remove from heat.
Cool 5 minutes, stirring twice. Pour into shell and chill 3 hours.
Garnish with whipped topping and chocolate curls, if desired.
Preheat oven to 350\u00b0. Beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk until smooth. Add egg and vanilla. Toss chips with flour; add to mixture. Pour into crust. Bake 35 minutes or until center springs back when touched. Cool and top with Chocolate Glaze (recipe follows). Serve chilled. Refrigerate leftovers.
In microwave or double boiler, just barely get Hershey bars soft (do not melt).
Fold in Cool Whip.
Put in chocolate pie crust and refrigerate, at least 3 hours before serving.
Keep refrigerated.
Beat cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl; spread into the prepared graham cracker crust.
Whisk chocolate pudding mix and milk together in a bowl; pour over the cream cheese layer before it has a chance to set. Refrigerate until pudding sets, about 10 minutes.
Top pie with 1 cup whipped topping; refrigerate at least 1 hour more before serving.
If apples or pears lack tartness, sprinkle with 1 tablespoon lemon juice, if desired.
Combine sugar, flour, cinnamon and nutmeg.
Add sugar mixture to the sliced apples; toss to coat. Fill a pastry lined 9-inch pie plate with apple or pear mixture. Adjust top crust.
Seal and flute edge.
Sprinkle some sugar atop, or brush with milk.
Cover edge of pastry with foil.
Bake in a 375\u00b0 oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes more, or until crust is golden.
Cool.
Serves 8.
Roll puff pastry sheet (with flour) to fit inside 13 x 11-inch baking pan.
Bake in 450\u00b0 oven for 10 minutes or until light brown. Cook pudding and milk according to pie recipe on pudding box. Stir in cream cheese on low heat and add powdered sugar.
Pour into prepared puff pastry.
Cool and top with raspberries and whipped cream, if desired.
Combine all frozen fruit in a bowl and thaw in refrigerator overnight.
Prepare double crust pie crust.
Spray and flour pie pan.
Line pie pan with crust.
Mix thawed fruit and other ingredients to bottom pie crust.
Seal top crust to pie.
Slit the top of pie crust and brush with milk.
Sprinkle granulated sugar on top.
Bake on cookie sheet at 400\u00b0 for 15 minutes.
Reduce heat to 350\u00b0 for 30 minutes or until juice is bubbly.
Serve warm.
Pastry for double crust pie-------------.
Combine flour, lard and
ime.
Stir in melted chocolate.
Fold in pecans. (Pecans
ix.
Dry milk.
Chocolate chips go on top of