Mix all ingredients with mixer, except chocolate pie crust. Put mixed ingredients in the chocolate pie crust.
Freeze for 1 hour.
Melt chocolate chips, cool slightly.
Beat egg whites until stiff, set aside.
Beat whole egg and two egg yolks until stiff. Add melted chocolate chips to eggs.
Fold in egg whites.
Whip whipping cream plus 1 tablespoon sugar until stiff.
Fold about 3/4 of whipped cream into chocolate mixture.
Pour into pie shell. Spread remaining cream on top.
Try a little creme de menthe in topping for a change.
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.
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.
Cream butter or oleo and sugar.
Add melted chocolate.
Add eggs, one at a time, beating 5 minutes after each egg at medium speed.
Pour into baked pie shell and chill several hours.
I add Cool Whip as a topping as I serve.
This pie is just as good the next day, if kept in the refrigerator.
Easy recipe.
ee note in my Chocolate Tart Dough recipe regarding this step.)
FOR PIE CRUSTS (2 crusts).
Mix
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.
Mix pudding as directed.
Pour pudding evenly into pie crust. Refrigerate 15 minutes.
Spoon Cool Whip to form top layer. Sprinkle crumbs of Oreo cookies over Cool Whip.
Melt marshmallows with milk in top of double boiler.
Let cool.
Fold in whipped cream and Baker's chocolate.
Pour into a cooked pie crust.
Refrigerate and serve with Cool Whip and sprinkle grated chocolate on top.
Can make a day ahead.
Melt chocolate and butter over low heat in medium saucepan. Add milk, coconut, eggs and sugar until well blended.
Pour into pie shell.
Bake at 400\u00b0 for 30 minutes.
Cool.
Serve with whipped topping, if desired.
Store leftover pie in refrigerator.
Cream butter and sugar.
Melt chocolate; let cool.
Stir chocolate into butter-sugar mixture.
Add eggs, one at a time, beating 5 minutes after each on high speed.
Fold in Cool Whip. Pour into prepared pie shell.
Chill until firm.
Store in refrigerator.
In a bowl, mix Thank You pie filling and broken up cookies. Pour mixture into pie shell.
Put Cool Whip on top of pie mixture. Refrigerate pie until ready to serve.
On low heat, break candy bar up and melt.
Remove from heat and let slightly cool.
Fold in Cool Whip and coffee.
Stir well.
Pour in pie crust and freeze at least 1 hour before serving.
Very rich! Makes 8 to 10 slices.
Cream butter and sugar.
Stir in cooled, melted chocolate or cocoa mixture.
Add eggs, one at a time, beating 5 minutes after each addition at high speed.
Fold in thawed Cool Whip.
Pour into a cooled, baked 9-inch pie shell.
Chill until firm, about 2 hours.
Melt chocolate bars in double boiler.
Mix with Cool Whip and pour into pie crust.
Chill at least 45 minutes.
Then ready to serve.
Combine sugar, salt and cocoa in bowl.
Stir in milk, vanilla, beaten eggs and melted margarine.
Blend well.
Stir in coconut and pecans.
Put into the pie shells.
Bake at 350\u00b0 for 40 minutes or until set around edges of pies.
Cool on racks.
Combine sugar, cocoa and flour in a bowl; mix well.
Add beaten egg, evaporated milk and vanilla; mix well.
Stir in pecans and coconut.
Pour into pie shell.
Bake at 350\u00b0 for 40 minutes or until set.
Makes 6 servings.
Grate or finely chop 1/2 package of the chocolate.
Set aside. Heat remaining chocolate and milk in pan over low heat until chocolate is melted.
Whisk in cream cheese until smooth.
Cool 5 minutes.
Fold in 3 1/2 cups Cool Whip and the grated chocolate. Spread in pie shell.
Spread remaining Cool Whip over.
Freeze until firm, about 2 hours.