Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
Melt chocolate in a double boiler set over simmering water.
Set aside to cool to thick but still liquid.
Combine eggs and sugar in a double broiler until hot but not scrambled.
Remove from heat.
With a mixer beat the chocolate into the egg mixture, then beat in the cold butter.
Beat for 15 minutes--yes 15 minutes--you wanted silk.
Beat in vanilla and booze.
Scrape the filling into the shell and chill in fridge for at least 3 hours.
Serve with whipped cream.
Bake pie shell at 425 for 12-15 minutes. Cool completely. Cream butter with sugar, stir in cooled melted unsweetened chocolate. Add one egg, beat at highspeed for 5 minutes. Add the other egg, beat for another 5 minutes. Fold in half the cool whip, pour into pie shell, top with remaining cool whip, shave curls of sweet chocolate on top with a potatoe peeler.
Chill for 2 hours before serving.
Bake a pie crust or use a Mrs. Smiths frozen crust and make according to package directions.
Beat sugar and butter until sugar is not grainy (this can take up to 15-20 mins on med-high speed using an electric mixer).
Add chocolate and vanilla. Add eggs, two at a time, beating 5 minutes after each addition.
Pour into cooled pie crust. Chill 2 hours or until firm.
Before serving, top with whipped cream and a little grated chocolate.
Use food processor or hand mixer.
Beat butter.
Add sugar. Melt chocolate and add to butter/sugar mixture.
Add 1 egg at a time, beating well after each addition.
Add vanilla.
Pour into baked pie shell.
Refrigerate for several hours before serving. Serve with whipped cream and sprinkle with shaved chocolate or cocoa.
Keep refrigerated.
Easy and a favorite with chocolate lovers!
Preheat an oven to 450 degrees F (230 degrees C). Press pie pastry into a 9-inch pie pan.
Fill prepared pie crust with peaches. Mix sugar, egg, flour, butter, and cinnamon together in a bowl; pour over peaches.
Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until peach filling is bubbling and crust is lightly browned, 40 to 45 minutes.
Beat sugar and butter until light and fluffy.
Stir in vanilla, cream of tartar and chocolate.
Beat in eggs until light and fluffy, about 3 minutes.
Pour into pie shell.
Refrigerate to set, 3 to 4 hours, or cover with plastic wrap and freeze at least 8 hours.
If pie is frozen, remove from freezer 15 minutes prior to serving.
Beat whipping cream and powdered sugar in a chilled 1 1/2-quart bowl until stiff.
Top pie with cream and garnish with chopped nuts or chocolate curls.
ix for 5 minutes. Your pie should be a nice light
ress into a 9-inch pie pan.
Bake at 375
Cream butter and add sugar gradually, creaming well.
Blend in melted and cooled chocolate, then vanilla.
Add 1 egg at a time, beating for 5 minutes after each addition.
Turn into pie shell. Chill 1 to 2 hours.
May be topped with whipped cream and nuts, if desired.
Cream butter and sugar on high speed for at least 10 minutes. Add melted chocolate and continue beating on high speed for another 10 minutes.
Add eggs, one at a time, beating on high speed for 10 minutes between each egg.
Add vanilla.
Mix well.
Mixture wil be very creamy and rather thin.
Pour into cooled, baked 8-inch pie crust and place in refrigerator until firm, 2 to 3 hours.
Serve very thin slices since this is very rich!
Garnish with whipped cream.
Cream butter and sugar. Stir in melted chocolate.
Add eggs, one at a time, beating with mixer for 5 minutes after each addition or until the sugar is completely dissolved.
Stir in vanilla.
Pour into baked pie shell.
Top with whipped cream. Chill.
Using electric mixer cream butter and sugar; add melted chocolate and
vanilla.
Add eggs one at a time, beating for 2 minutes after
each.
Pour into pie shell and chill at least 2 hours.
Top
with
whipped\tcream
and
sprinkle with slivered almonds or other nuts just before serving.\tServes 8.
Beat butter and sugar until well blended, approximately 6 to 8 minutes, until mixture turns pale yellow.
Blend in chocolate and vanilla.
Beat in 1 egg at a time (approximately 3 minutes for each egg) on medium speed.
Fill pie shell and refrigerate.
Cream butter and gradually add sugar, creaming well.
Melt and cool chocolate completely.
Add 1 egg at a time mixing on medium speed for 3 minutes following each egg.
Add vanilla and pour into pie shell.
I use a chocolate graham cracker crust and garnish the top with shaved Hershey bar.
Beat sugar and butter until fluffy.
Blend in melted chocolate and vanilla.
Add eggs, one at a time and beat for 5 minutes each. Pour into pie shell and chill until set.
Top with Cool Whip.
inutes; pour into bottom of pie crust.
Chill thoroughly before
luffy.
Pour immediately into pie shell and refrigerate (before it
Bake pie shell; cool.
Beat sugar and butter in a 1 1/2-quart bowl until light and fluffy.
Stir in chocolate, coffee, cream of tartar and vanilla.
Beat in eggs until light and fluffy, about 3 minutes.
Pour into a baked pie shell.
Refrigerate until set, 3 to 4 hours, or cover with plastic wrap and freeze at least 8 hours.
If pie is frozen, remove from freezer 15 minutes before serving.
Bake Pie shell according to package directions for an empty pie shell (cool).
Mix pudding mix & skim milk (making sure to mix until smooth and without lumps).
Add Chocolate Whipped topping to pudding.
Pour into cooled pie shell.
Refridgerate for 1 hour.
Before serving, top with 1 cup of whipped topping.