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.
ompletely.
For the white chocolate cream, place 2/3 cup of
Chocolate Cream Filling:
Slowly pour 1/2 cup of cream through a fine
In a small saucepan, bring Culinary Coconutmilk to a boil. Remove promptly from heat.
In a large mixing bowl, pour hot Culinary Coconutmilk over chocolate chips. Stir the mixture until smooth and melty.
Cool the mixture slightly. Blend in vanilla extract and fold in CocoWhip.
Pour into pre-baked piecrust. Chill for 2 hours to set before garnishing with more CocoWhip.
ool slightly and pour into pie crust. Cover with wax paper
cup of semi-sweet chocolate chips and stir until melted
br>Meanwhile, for the white chocolate cream, sprinkle gelatin over 2 tbsp
xture evenly over chocolate crust. Gently spoon ice cream.
on top
anilla.
Whisk in the chocolate, 1/3 at a time
Heat milk, marshmallows and candy in 3-quart saucepan over low heat, stirring constantly, until marshmallows and candy are melted and blended.
Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped by spoon.
Beat whipping cream in chilled large bowl with electric mixer on high speed until soft peaks form.
Fold chocolate mixture into whipped cream.
Pour into pie crust.
Refrigerate, uncovered, for at least 8 hours or until set.\tGarnish with sliced strawberries.
Over a double boiler or super low flame melt baking chocolate.
Add sugar, pudding and vanilla until dissolved.
Add eggs one at a time and stir continuously until incorporated.
In a separate bowl whip up the topping until stiff with a tablespoon of sugar.
In a separate bowl add chocolate mixture to margarine stick and beat well.
Add topping until all is well combined.
Pour into prepared cookie pie crust and refrigerate or freeze.
Cut into slices and serve with whipped cream and chocolate shavings.
Enjoy.
In a small mixer bowl, beat cream cheese and margarine until smooth.
Beat in sugar and vanilla until well blended.
Stir in 1 cup of the whipped cream until blended.
Spread in bottom of crust.
For the first layer: Beat cream cheese, and splenda in medium bowl until blended and smooth. You can add a splash of milk if it won't smooth out.
Stir in half the whipped topping. Mix until smooth. Spread this layer on the bottom of the crust.
For the second layer: Beat pudding mixes and milk with whisk until smooth, approximately 2 minutes. The pudding will be thick. Stir in the remaining whipped topping and spread over the previous layer.
Grate chocolate shavings over pie. Refrigerate for 4 hours or until firm.
d set aside.
Melt chocolate in small saucepan over low
ggs and sugar. Beat in chocolate, oil and vanilla. Stir in
ours.
MAKE WHITE CHOCOLATE CREAM:
Place chocolate and 2 tablespoons heavy
n low heat, combine chocolate chips, heavy cream, and butter. Stir until
udge sauce, heat cream until almost boiling. Add chocolate, stirring, until smooth
and mixer, beat melted chocolate into the cream cheese till it is
In a large mixing bowl, beat cream cheese, sugar and peanut butter until creamy.
Stir in chopped candy bars.
Gently fold in the Cool Whip just until mixed.
Pour into crusts and refrigerate overnight.