Use the same recipe for either pie.
For Pecan Pie, mix first 5 ingredients together with vanilla.
Pour filling into two unbaked pie crusts and sprinkle top of pies with chopped pecans. For French Lemon Pie, omit vanilla and pecans and add juice and finely ground rind of 4 lemons.
Bake at 350\u00b0 for 1 hour. (Filling will be slightly soft in center.)
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.
Line a 9 inch pie pan with pie dough. Pour thickened filling
Melt chocolate in a double boiler set over simmering water.
Set aside to cool to thick but still liquid.
Combine eggs and sugar in a double broiler until hot but not scrambled.
Remove from heat.
With a mixer beat the chocolate into the egg mixture, then beat in the cold butter.
Beat for 15 minutes--yes 15 minutes--you wanted silk.
Beat in vanilla and booze.
Scrape the filling into the shell and chill in fridge for at least 3 hours.
Serve with whipped cream.
Bake pie shell at 425 for 12-15 minutes. Cool completely. Cream butter with sugar, stir in cooled melted unsweetened chocolate. Add one egg, beat at highspeed for 5 minutes. Add the other egg, beat for another 5 minutes. Fold in half the cool whip, pour into pie shell, top with remaining cool whip, shave curls of sweet chocolate on top with a potatoe peeler.
Chill for 2 hours before serving.
Set aside 2 tablespoons of chopped pecans for garnish.
Mix remaining pecans with caramel.
Spread in baked pastry shell.
Spread cream cheese mixture over that.
Spread with the mousse.
Top with whipped cream.
Garnish with reserved pecans.
Refrigerate before serving for at least 2 hours.
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.
Cream butter and sugar.
Add melted chocolate and vanilla.
Add eggs one at a time, beating with mixer for 3 full minutes after addition of each egg.
Pour into shell and chill for 1 hour.
Cover with whipped cream and chocolate.
Bake a pie crust or use a Mrs. Smiths frozen crust and make according to package directions.
Beat sugar and butter until sugar is not grainy (this can take up to 15-20 mins on med-high speed using an electric mixer).
Add chocolate and vanilla. Add eggs, two at a time, beating 5 minutes after each addition.
Pour into cooled pie crust. Chill 2 hours or until firm.
Before serving, top with whipped cream and a little grated chocolate.
ver and refrigerate the pasty for about 30 minutes or
he Kitchenaid. Beat the mixture for 5 minutes.
Add the
-inch pie pan.
Bake at 375\u00b0F for 8- 10
Cream butter and sugar on high speed for at least 10 minutes. Add melted chocolate and continue beating on high speed for another 10 minutes.
Add eggs, one at a time, beating on high speed for 10 minutes between each egg.
Add vanilla.
Mix well.
Mixture wil be very creamy and rather thin.
Pour into cooled, baked 8-inch pie crust and place in refrigerator until firm, 2 to 3 hours.
Serve very thin slices since this is very rich!
Garnish with whipped cream.
Prepare and bake pie crust.
Set aside.
Blend sugar and butter. Add vanilla and melted chocolate. Add first egg; beat for 5 minutes. Add second egg; beat for 5 minutes. Pour into cool, baked pie shell. Place in freezer for 1 hour.
eat lightly for a few minutes; pour into bottom of pie crust
ress into a lightly-floured pie tin and brush the crust
hell.
Cover and chill pie 4-5 hours or until
Cream butter and add sugar gradually, creaming well.
Blend in melted and cooled chocolate, then vanilla.
Add 1 egg at a time, beating for 5 minutes after each addition.
Turn into pie shell. Chill 1 to 2 hours.
May be topped with whipped cream and nuts, if desired.
Cream butter and sugar until light and fluffy.
Add melted chocolate, cocoa powder and vanilla; blend well.
Add 1 egg at a time, beating for 10 minutes after each addition (total 30 minutes).
Pour into shell and chill at least 4 hours.
Garnish with Cool Whip and toasted sliced almonds, if desired.