Cut a 1-inch layer from the top of the angel food cake.
Cut the middle of the cake, leaving walls and bottom 1 inch thick. Fill cavity with chocolate silk pie mixture that has been made from directions on box.
Sprinkle half of crust crumbs (inside of box) over silk mixture in angel food cake.
Replace top.
on high, microwave 4 chocolate squares for 1 to 1 1/2
Prepare crust. Stir in marshmallows and nuts. Spoon into crust. Refrigerate 1 hour. Garnish. Makes 8 servings.
ides of a 9 in pie plate. (Can use a store
br>Pour into pie crust.
Bake 350\u00b0F for 40 to
hilled 8- or 9-inch pie plate.
Bake 5 minutes
medium saucepan, cook sugar, chocolate, milk, corn syrup together, stirring
Cream butter and sugar together.
Add vanilla and chocolate and mix.
Add 1 egg and beat on high for 5 minutes.
Add second egg, beat on high for 5 minutes.
Pour into precooked pie shell, chill for 4 hours.
Top with Cool Whip or whipped cream.
Do not try to double recipe for 2 pies.
-inch pie plate.
n 8 or 9-inch pie plate, pressing it evenly over
nd smooth top.
For topping, combine the chocolate chips and coffee
o 350\u00b0.
Place pie crust on a cookie sheet
ver and refrigerate the pasty for about 30 minutes or
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.
n a double boiler melt chocolate with 2 teaspoons of water
Make sure margarine is softened well, then cream for 1 minute before gradually adding the sugar.
(The secret is that the margarine and sugar be creamed well.)
Melt the unsweetened chocolate and add it and the vanilla to the mixture; mix well. Add first egg and mix for 4 minutes.
Add the other egg and mix for 5 more minutes.
Pour into the pie shell and chill for 8 hours.
Top with Cool Whip
and garnish with chocolate shavings. (Hershey bars make good shavings),
Beat margarine in a large bowl until smooth.
Gradually beat in sugar until fluffy.
Mix in chocolate and vanilla.
Beat in eggs, one at a time, beating for four minutes after each egg. Spoon into shell.
Chill for four hours.
Serve with whipped cream.
For topping - Mix molasses, hot water &
Bake pie crust according to directions on back of package. While baking heat skillet and toast 1 Tbsp coconut flakes until golden brown.
Mix milk, coconut extract and pudding mix together. When well blended add coconut flakes then half of Cool Whip. Once blended well pour into baked pie crust and smooth. Let set for 10 minutes in refrigerator. When ready to serve top with remaining Cool Whip and toasted flakes.
** You can use the same concept with chocolate pudding mix and make a Chocolate Silk pie that is wonderful.
For Macarons:.
Preheat the oven