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.
Prepare filling as per instructions on box.
Use 2 boxes for thicker pie. Fill crust and finish cooling in refrigerator.
Add vanilla to cream and beat until frothy. Add sugar slowly and continue beating until stiff peaks form.
Spread over pie and serve or store in refrigerator.
Almost sugar free.
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.
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.
rom heat, and whisk in chocolate chips until melted.
-Cool
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.
Let cool whip get to room temperature. Melt candy bars and mix with cool whip. Pour into pie crust. Refrigerate at least 2 hours.
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.
Melt margarine.
Mix sugar, flour, eggs, vanilla and nuts real good.
Fold in chocolate chips; pour into unbaked pie shell.
Bake at 325\u00b0 for 45 to 50 minutes.
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.
Place butter in glass pie plate.
Microwave on High for 30 to 45 seconds or until butter is melted.
Stir in cookie crumbs. Press over bottom and side of glass plate.
Microwave on High for 2 to 2 1/2 minutes or until firm, turning dish once.
Cool.
Beat egg yolks in mixer bowl until thick and lemon-colored. Stir in sweetened condensed milk, lime juice, lime rind and food coloring.
Beat egg whites and cream of tartar in bowl until stiff, but not dry.
Fold gently into lime mixture.
Spoon into pie shell.
Sprinkle with cookie crumbs.
Microwave on Low for 25 minutes or until knife inserted in center comes out clean, turning dish 1/2 turn halfway through cooking time.
Cool.
Roll puff pastry sheet (with flour) to fit inside 13 x 11-inch baking pan.
Bake in 450\u00b0 oven for 10 minutes or until light brown. Cook pudding and milk according to pie recipe on pudding box. Stir in cream cheese on low heat and add powdered sugar.
Pour into prepared puff pastry.
Cool and top with raspberries and whipped cream, if desired.
Beat egg well; add a couple of tablespoons of mixture to egg; mix well.
Cook, stirring constantly until mixture comes to boil (Will curdle as thickens; just beat until smooth).
Pour into graham cracker crust.
Cool.
When cool, top with Cool Whip. Grate unsweetened chocolate square over top.
Refrigerate.
Enjoy!
dd peanut butter and melted chocolate and beat until well-blended
Melt Hershey bars and mix into Cool Whip.
Spread into prebaked pie shell.
Top with Cool Whip.
Chill.
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.
Method:
Slice banana on bottom of pie crust.
Add prepared pie filling.
Add chunks of chocolate bar if desired.
Let filling set.