Put sugar in boiler.
Separate egg whites and yolks.
Put yolks in sugar.
Put in 1/4 cup of water and mix.
Add flour, cocoa and milk.
Cook until thick.
Take off heat and add butter and vanilla.
Pour in baked pie shell.
CHOCOLATE PIE CRUST:
Sift the salt
Cream oil, sugar and cocoa.
Add eggs.
Add flour mixture alternately with buttermilk.
Add soda and salt. Add vanilla to hot water and fold water into cake. Bake in 9 x 13-inch pan at 350 degrees for about 40 minutes or until done.
Icing For Old-Fashioned Chocolate Cake: Bring margarine, cocoa and whole milk to boil.
Remove from heat and add powdered sugar and vanilla.
Mix until smooth and of spreading consistency.
This is my favorite chocolate cake.
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 375\u00b0.
Melt chocolate and butter together in heavy saucepan over low heat.
Remove the pan from the heat and add sugar, then eggs; beat well.
Pour the filling in unbaked pie crust and bake for 25 minutes or until just set.
Serve warm or cold, with ice cream or whipped cream.
Roll half of pastry to 1/8-inch thickness on a lightly floured surface.
Fit into a 9-inch pie plate.
Set aside.
Separate eggs.
Take 3/4 cup sugar; add the flour and cocoa to sugar.
Add the mixture to beaten egg yolks; stir in milk slowly. Cook over medium heat, stirring continually, until thickened.
Add margarine and vanilla.
Pour into baked pie shell.
Top with meringue.
Beat together ingredients and pour in unbaked pie shell. Bake at 350\u00b0 for 45 minutes to 1 hour.
Beat eggs with 3/4 cup of sugar, add melted butter and vanilla.
In a separate bowl, mix the other 3/4 cup sugar with the cocoa, salt and flour.
Add milk and a little hot water, just enough to dissolve the mixture.
Combine all ingredients and pour into two prepared pie crusts and bake for 30 minutes.
Top with whipped cream.
Mix together all ingredients and pour into 2 pie shells.
Bake 45 minutes at 375\u00b0.
Mix sugar, flour, salt and cocoa.
Add milk and beaten egg yokes. Cook until thick (about 20 minutes) stirring constantly. Remove from heat and add butter and vanilla.
Stir until butter is melted.
Pour into 9 inch baked pie shell.
Cook in double boiler until thicken then add 1 tablespoon vanilla and 2 tablespoons margarine and mix well.
Pour in pie shells.
Beat egg whites until stiff, then add 1/3 cup sugar and pinch of tartar.
Pour over pies.
Combine and cook over medium heat, stirring until thickened. Pour into baked pie shell and top with meringue.
Combine sugar, butter, cornstarch, whole eggs and egg yolks, lemon juice and rind in top of double boiler.
Cook until thick, stirring constantly.
Remove from heat.
Cool slightly.
Pour into baked pie shell.
Add remaining ingredients to egg whites with 2 tablespoons additional sugar.
Beat until stiff.
Cover top of pie and brown.
Work together until crumbly.
Put in pie shell.
Add whipping cream.
Add evaporated milk until pie shell is full.
Bake 45 minutes at 400\u00b0.
Stir and bake for 15 minutes more at 350\u00b0.
Mix all ingredients except pie shell.
Cook until raisins are soft.
Put in pie shell and bake at 350\u00b0 until brown.
Combine all ingredients; mix well. Pour into an unbaked pie shell. Bake at 350\u00b0 for 40 to 45 minutes or until filling browns and a knife comes out clean when inserted in the center of the pie. Cool and top with Cool Whip, if desired.
In a large bowl, cream butter and sugar together. Add beaten eggs, flour, cornmeal and vanilla extract; beat until well blended. Add buttermilk and mix well. Pour into pie shell. Bake at 450\u00b0 for 10 minutes. Reduce heat to 375\u00b0 and bake 35 minutes or golden brown.
Mix well.
Pour into pie crust.