br>Place Regular 9\" pie shell on a cookie sheet
Preheat oven to 325F degrees.
Combine sugar, cocoa, flour, and salt.
Blend in milk.
Beat in eggs 1 at a time.
Add butter and vanilla, beat until smooth.
Pour into prebaked pie shell.
Bake in 325* oven for 55-60 minutes.
Melt chocolate bar in a double boiler or in microwave.
Allow to cool, but not harden.
Gently fold chocolate into cool whip.
Spoon into graham cracker crust.
Refrigerate for 2 hours or more.
Melt chocolate with butter.
Beat eggs and add rest of ingredients.
Pour into unbaked pie shell.
Bake at 325\u00b0 for about 30 to 35 minutes.
So easy!
Our boys' favorite!
Stir ingredients together.
Bake at 425\u00b0 for 5 minutes. Reduce heat to 380\u00b0 for 35 to 40 minutes.
Let set 30 minutes to 1 hour before serving.
Top with whipped cream, slivered almonds, shaved chocolate curls or serve plain.
Blend together butter or margarine, eggs, cocoa, sugar, milk, and vanilla with a hand mixer until smooth. Pour filling into unbaked pie shell.
Bake at 375 degrees F (190 degrees C) for 45 minutes, or until set. Let cool before slicing.
immering water.
Scatter the chocolate around the butter.
Let
Divide nuts and chips in bottom of two unbaked pie shells. Over this, pour mixture of remaining ingredients.
Bake in 350\u00b0 oven for 30 to 40 minutes or until set in center of pie.
Yields 2 pies (use half of recipe for 1 pie).
In a large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in 350\u00b0 oven 55 minutes. Chocolate Pecan Pie: Follow recipe for Pecan Pie. Melt 4 squares semi-sweet chocolate with margarine.
Spray a 9x13 pan with cooking spray.
Layer bottom of pan with graham crackers.
In large bowl,mix together pudding and 3 cups of milk.
Beat until mixture begins to thicken.
Fold in whipped topping.
Spread evenly over graham crackers.
Add another layer of graham crackers over pudding mixture.
Mix remaining 2 tablespoons of milk with chocolate frosting.
Spread evenly over top layer of graham crackers.
Refrigerate overnight.
00 degrees.
Bake both pie crusts blind for 8 minutes
Preheat oven to 350\u00b0.
Prick pie crust and par- bake for 5 minutes.
Beat eggs well.
Add sugar and beat again.
Add milk, vanilla, chocolate and butter.
Pour into pie crust.
Bake at 350\u00b0 for 30 minutes or until pie begins to crack on top.
Preheat oven to 375\u00b0F.
In large bowl, combine sugar, flour, butter, and cocoa.
Mix well.
Add eggs one at a time, mixing well after each addition.
Add evaporated milk, corn syrup, chocolate, and vanilla.
Mix well.
If using refrigerated crust, unroll and place into pie pan.
Pour batter into pie shell.
Bake 45 to 50 minutes or until wooden pick inserted in center comes out almost clean.
Do not overbake.
double boiler, combine the chocolate, butter, coffee, and rum. Set
Place sugar, salt, eggs, evaporated milk and vanilla into a bowl; mix well.
Melt butter and chocolate in double boiler.
Add to other mixture.
Pour into pie shell.
Bake at 325\u00b0 until set (about 30 to 40 minutes).
Melt butter and chocolate in top of double boiler.
Mix the eggs, sugars, flour, milk and vanilla.
Add to chocolate mixture. Pour in unbaked pie shell.
Bake at 350\u00b0 for 25 to 30 minutes.
Melt butter and chocolate.
Mix with other ingredients which have been blended together.
Pour into pie crust,.
Bake 35 minutes, at 350.
Top with whipped cream.
Sprinkle toasted pecans on pie crust.
Heat caramels and
Melt chocolate and margarine in a saucepan on low heat. When melted, add the other ingredients; mix well. Pour into pie shell. Bake at 350\u00b0 for 25 to 30 minutes.
Gently heat chocolate and margarine in a saucepan. Stir often until melted. Beat eggs until light and frothy, stir in syrup, sugar and vanilla. Then stir in chocolate and margarine mixture. Pour into 9 inch pie shell. Bake at 350\u00b0 for 35 - 40 minutes or until top is slightly crunch and filling is set. Do not overcook; the filling should remain soft inside. Excellent warm or cold, with ice cream. We have found it helps to cover edge of crust with foil to avoid burning.