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.
Break the chocolate up into small pieces.
irmly into a 9-inch pie pan and bake for 15
n wire rack.
For chocolate ganache:
Combine morsels and
Preheat oven to 350\u00b0.
Mix flour and sugar.
Add beaten eggs. Stir in melted and cooled oleo and vanilla.
Fold in chopped walnuts and chocolate chips.
Pour into unbaked pie shell.
Bake for 30 minutes.
Test pie with a knife or toothpick.
Pie should not be loose or runny, but chewy and on the thick side.
Cut pie slices rather small as this is a rich pie.
Serve while warm or it can be reheated.
Add a scoop of ice cream to the top for a few extra calories!
FOR PIE CRUSTS (2 crusts).
Mix
Melt butter and chocolate over low heat.
Add the rest of the ingredients and mix well.
Pour into unbaked 9-inch pie shell. Bake 30 minutes at 400\u00b0.
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.
On low heat, break candy bar up and melt.
Remove from heat and let slightly cool.
Fold in Cool Whip and coffee.
Stir well.
Pour in pie crust and freeze at least 1 hour before serving.
Very rich! Makes 8 to 10 slices.
Beat butter or margarine and sugar well.
Blend in melted chocolate and vanilla.
Add eggs, one at a time, and beat 5 minutes after each.
Put in baked pie shell and refrigerate.
nto a baked, deep dish pie crust. Let cool completely.
Melt together marshmallows, milk and chocolate chips.
Blend together and cool thoroughly.
Fold in whipped cream.
Pour into crust.
Refrigerate at least 3 hours before serving.
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.
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.
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.
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.
Mix soft ice cream in large bowl.
(Add 1/2 cup chocolate chips if you can't find them in the ice cream.)
Place in prepared pie crust.
Pour 1/4 chocolate syrup over it.
Freeze until very firm.