Place half the peaches into the chocolate pie crust.
In a 1-quart bowl, prepare the pudding with a cup of milk.
Beat 1 minute.
Fold whipped cream (save a bit for the top) and lemon extract into pudding and spoon into the shell.
Top with the rest of the peaches and the cream.
Refrigerate.
CHOCOLATE PIE CRUST:
Sift the salt and
Melt margarine and chocolate in pan.
Then mix sugar, eggs, flour and salt.
Pour into greased pie pan.
Bake 25 to 30 minutes at 350\u00b0.
Serve plain or with whipped cream.
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.
Preheat oven to 350\u00b0.
Combine all ingredients in a blender (or mixer can be used) and blend on high for one minute.
Pour mixture into a greased 9-inch pie plate.
Bake 30 minutes or until set.
Cool completely before serving.
If desired top with whipped cream.
Pour the oil and milk into the flour, sugar, and salt.
Blend the mixture.
Press into the pie pan with your fingers.
Make a design with a fork if wanted.
Bake 15 minutes at 375\u00b0F.
Cool and fill with pudding and frost with Cool Whip.
Fill pie crust with filling. Top with Cool Whip.
Sprinkle with Oreo bits.
Refrigerate for 2 hours.
Melt chocolate and 2 Tbsp.
of
Method:
Slice banana on bottom of pie crust.
Add prepared pie filling.
Add chunks of chocolate bar if desired.
Let filling set.
FOR PIE CRUSTS (2 crusts).
Mix
Melt chocolate and butter.
Add eggs, sugar, flour, vanilla and nuts.
Bake in greased pie pan for about 30 minutes at 325\u00b0. Do not preheat oven!
Start with cold oven.
This pie has no need for a pie crust; it forms its own.
Mix pudding with 1 1/2 cups milk.
Let set 5 minutes.
Fold in Cool Whip and peanut butter cups.
Pour into pie shell.
Replace plastic cover of graham cracker pie crust and freeze overnight. Take out about 15 minutes before serving.
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.
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.
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.
Pour chocolate and condensed milk into bowl; stir until smooth. Pour into crust. Press nuts evenly onto chocolate into crust. Refrigerate 10 minutes. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk for 2 minutes or until smooth. (Mixture will be thick.) Spread 1 1/2 cups of pudding over chocolate in crust. Immediately stir 1/2 of the whipped topping into remaining pudding. Spread over pudding in crust. Top with remaining whipped topping. Refrigerate 3 hours or until set.
n a 9-inch glass pie dish. Add melted butter and
Thoroughly blend 2 tablespoons cocoa with instant pudding. Stir in milk until blended. Fold in 8 ounces Cool Whip. Pour into pie shell. Top with remaining Cool Whip.
Place chocolate squares and margarine in saucepan.
Heat on low until melted.
Remove from heat.
Beat eggs with fork.
Add eggs, sugar, flour, vanilla and pecans to chocolate mixture.
Stir until completely mixed.
Grease a long pie pan with margarine.
Pour mixture into pan.
Place into cold oven; turn oven to 350\u00b0.
Bake for 30 minutes.
Cool for 10 minutes before cutting.