CHOCOLATE PIE CRUST:
Sift the salt
ntil golden brown.
FOR PIE FILLING (for 1 pie):
In large mixing
****FOR THE PIE****.
In a microwave-safe bowl, melt chocolate and butter together
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.
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.
inutes. Let cool in tins for 10 minutes, then transfer to
ccording to package directions for a pie that will contain a refrigerated
ours).
For The Crust: Butter 9-inch glass pie dish.
FOR THE PIE:
Brush the crust with
For the marmalade, place the orange
Mix together peanut butter and sugar until they resemble pie crust mix.
Gradually stir in Cool Whip; mix until smooth and creamy.
Spread hot fudge sauce on bottom of chocolate pie crust. Top with Cool Whip mixture.
Spread more hot fudge sauce on top of pie.
Sprinkle with walnuts, if desired.
Freeze for at least 3 hours before serving.
Stays fresh in freezer.
Mix all ingredients with mixer, except chocolate pie crust. Put mixed ingredients in the chocolate pie crust.
Freeze for 1 hour.
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.
For the Cranberry topping: Bring the
Cook filling of choice in an IRON SKILLET! Combine dry ingredients in the skillet. Add milk and margarine, cook low to med. heat. Gradually add beaten egg yolks and vanilla. Stir throughout the cooking time. Cook until thick. Pour into baked pie shell and top with meringue.
(For coconut pie, put all the coconut you want in the filling, and sprinkle coconut on top of meringue.)
Preheat oven to 350\u00b0.
In a large bowl, combine the sugar, butter, cornstarch, eggs and vanilla.
Mix well. Stir in chocolate chips and nuts. Pour the mixture into the pie crust (may substitute regular pie crust). Bake for about 40 minutes or until filling begins to pull away from the sides of the crust.
Cool.
Serve with a dollop of whipped cream.
Place chocolate chips in a glass bowl alongwith half of the whipping cream.
Microwave on high at 1 minute intervals until chocolate melts and the mixture is smooth.
Allow the mixture to cool.
In the meantime, beat the rest of the whipping cream till soft peaks form.
Add vanilla and sugar and beat continuously.
Slowly add the chocolate mixture and mix well.
Place in the chocolate pie crust.
Refrigerate for several hours before serving.
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.
Mix pudding as box instructs except use 1/2 the amount of milk called for and use whipped cream to make a soft blend (about 1/2 cup whip cream). Put into pie crust and chill. Pudding will set up. Makes a great chocolate pie in half the time.