chocolate pie recipes

8/15/2019 chocolate pie recipes

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* Exported from MasterCook *

10 Minute German Sweet Chocolate Cream Pie

Recipe By :Serving Size : 4 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 german chocolate cake mix1/3 cup milk

2 tablespoons sugar -- optional1 package cream cheese3 1/2 cups cool whip -- 8-oz container8 " graham cracker crust

Thaw Cool Whip. Heat 1 pkg. (4 oz.) Baker's German Sweet Chocolate and 2 Tmilk in saucepan over low heat, stirring until chocolate is melted. Beatsugar into cream cheese; add remaining milk and chocolate mixture and beatuntil smooth. Fold chocolate mixture into whipped topping, blending untilsmooth. Spoon into baked 8" Graham Cracker Crust. Freeze until firm, about

4 hours. Garnish with chocolate curls, if desired. Store any leftover piein freezer.

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Adobe Pie

Recipe By : penny schenckServing Size : 0 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 3/4 cups chocolate wafer cookies

crumbled

1/4 cup butter1 teaspoon amaretto1 pint vanilla ice cream -- softened1 pint coffee ice cream -- softened2 ounces semi sweet chocolate -- grated

In a medium bowl, place the cookie crumbs, melted butter and Amaretto. Mixthe ingredients together. Press mixture into a buttered pie pan to form apie shell. Preheat oven to 350 deg. Bake the pie crust for 6-8 min. Letcool and then freeze for 15 min. Spread the vanilla ice cream evenly overthe bottom of crust and freeze for 15 min. or until ice cream is


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firm.Spread the coffee ice cream evenly on top of the vanilla ice cream.Sprinkle chocolate shavings over the top and freeze. Recipe from "SimplySimpatico" by the Junior League of Albuquerque as printed in our localnewspaper.

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Amelia Island Mud Pie


-------- ------------ -------------------------------------crust-----

1 1/2 cups oreo cookie crumbs2 tablespoons butter -- melted

-----filling-----1 pint chocolate ice cream -- soften2 tablespoons kahlua1 tablespoon coffee2 tablespoons whipped cream

2 tablespoons brandyfudge topping

Combine oreo crumbs and butter. Press into pie plate and freeze. Whip icecream with coffee, brandy and kahlua. Fold in whipped cream. Pour into pieshell. Freeze. Top with fudge topping and freeze again. Serve with whippedcream and maraschino cherries.

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Angus Barn Chocolate Chess Pie


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-------- ------------ --------------------------------1 1/3 sticks butter1 1/2 sq. unsweetened chocolate1 1/3 cups sugar

3 small eggs1/3 teaspoon salt

1 teaspoon vanilla1 9 in. pie crust -- unbaked

Melt butter and chocolate over boiling water. Mix sugar, eggs, salt andvanilla; add to chocolate mixture. Pour into pie shell and bake at 375deg. for about 35 minutes. From: "North Carolina's Historic Restaurants"

Source:"caroline mccall"

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Ann's Chocolate Pie


-------- ------------ --------------------------------crust:

1 cup butter (not margarine)4 tablespoons sugar2 cups flour

filling:6 ounces chocolate chips1/4 cup corn syrup

1/4 cup water1/2 cup sugar1/4 cup water

1 egg white1 teaspoon vanilla1 teaspoon lemon juice1 cup whipping cream

CRUST: Mix butter and together and add flour. Mix until crumbly (about 3mins on med). Pat 2/3 of mixture into pie pan or spring pan and putremainder into a small pan. Heat both at 350 for about 15 mins (or until


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light brown). Stir the small pan amount once during cooking time to createcrumbs. Once done put in refrigerator to cool completely. FILLING: Meltchoc in corn syrup and 1/4 cup of water. (Can be done over low heat or inthe microwave 4 mins on med.) Stir to incorporate and put in refrigeratorto cool completely. Combine sugar, the other 1/4 cup of water, egg white,vanilla, and lemon juice. Beat on high speed until peaks form (this takesa long time about 20 minutes with my mixer). In a separate bowl beat thewhipping cream until thick. Fold cream and half of the chocolate mixture

into the egg white mix. Spoon into shell. Drizzle other half of thechocolate over filling and cut throughout with knife. Sprinkle crumbs overtop and cool until firm (about two hours). This is my all time favoritepie, it is rich but sooo fabulous. (It can be made in a pie shell but Ihave best results in a spring release pan) Posted by Ann Morin, A.MORIN4on Genie

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Black Bottom Pie

Recipe By : Helen CorbittServing Size : 8 Preparation Time :0:00Categories :

Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

-----botton layer-----1 gingersnap crust1 tablespoon unflavored gelatin4 tablespoons cold water2 cups milk1/2 cup sugar

1 tablespoon cornstarch1/4 teaspoon salt

4 egg yolks -- beaten2 ounces unsweetened chocolate -- melt1 teaspoon vanilla

1. Soften gelatin in cold water. Scald milk in double boiler. Mix sugar,cornstarch, and salt together, stir slowly into milk, and cook untilthink. Add gradually to beaten egg yolks. Return to double boiler and cook3 minutes longer. Stir in gelatin to dissolve. Divide in half; add meltedchocolate and vanilla to one half of the mixture to make chocolate layer.Pour carefully into Gingersnap crust.

2. For cream layer, let remaining half of custard cool. Beat egg whitesuntil frothy; add cream of tartar; continue beating to a soft peak., andgradually add sugar. Fold meringue into cooled custard; add flavorings.


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Pour carefully over chocolate layer. Chill in refrigerator until set. Whenready to serve, whip cream, spread on top of pie, and sprinkle with shavedchocolate.

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Bon Bon Pie

Recipe By : Carol Morgan

Serving Size : 0 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 9" cookie pie crust1 1/4 packages nestles bon bon ice cream nu1 package instant vanilla pudding1 3/4 cups milk

green food coloring1 teaspoon peppermint extract

melted chocolatewhipping topping

1.Cover bottom of 9" chocolate cookie crust with 1 1/4 boxes of NestlesBon Bon Ice Cream Nuggets.

2. Mix instant vanilla pudding mix with milk, food coloring and peppermintextract. Spoon over Bon Bons and freeze 5 hours.

3. Decorate with melted chocolate, whipped topping and more Bon Bonnuggets. Enjoy!!

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Boston Cream Pie


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-------- ------------ --------------------------------2 9" pie crusts

14 ounces eagle sweetened conden. milk

1/3 cup cold water1 instant vanilla pudding mix*1/2 pint whipping cream -- whipped

confectioner' sugar1/4 cup chocolate chips (semi-swt)

1 teaspoon shortening

Heat oven to 425 degrees. For bottom crust: Divide dough in half andfollow directions on crust recipe for baked pie shell. For top crust: Rollremaining half of dough into 13 " circle. Place 8" round cake pan ondough. Draw around pan with tip of knife.Remove pan. Cut dough circle into8 wedges. Place on ungreased baking sheet. (Use leftover pastry for tartshells.) Bake at 425 degrees fro 8 to 10 minutes.Cool. For filling:

Combine sweetened condensed milk and water in large bowl. Add pudding mix*(4 serving size) Beat well at medium speed of electric mixer.Chill 5minutes. Fold in whipped cream. Spoon into cooled, baked pie shell. Topwith pastry wedges. Press lightly against filling. Dust lightly withconfectioners' sugar. For glaze: Melt chocolate chips and shortening insmall saucepan on low heat (or use MW). Stir to blend. Drizzle over crustwedges.Refrigerate one hour or until firm. A Crisco American Piereformatted for you by Judy Lausch DGSV43A

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Brownie Fudge Nut Pie

Recipe By :


-------- ------------ --------------------------------1 3/4 cups pecan halves1 can sweetened condensed milk1/4 cup margarine or butter

3 eggs -- beaten1 teaspoon vanilla1/2 cup unsweetened cocoa

3 tablespoons flour


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9 " prepared pie crust

Coarsely chop 1 1/2 cup nuts. In medium saucepan, over low heat, stircondensed milk, margarine and cocoa until margarine melts and mix is warm;remove from heat. Stir in eggs, flour, vanilla, and chopped nuts; pourinto prepared pie crust. Bake at 350:F for 50 minutes or until center isfirm. Serve warm or cold garnished with whipped cream and remaining nuts.

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Brownie Pecan Pie


-------- ------------ --------------------------------2/3 cup sugar1/8 teaspoon salt

1 cup light corn syrup4 ounces sweet cooking chocolate3 tablespoons butter

3 eggs -- beaten1 teaspoon vanilla1 cup pecans1 unbaked pie shell

Combine sugar, salt and syrup in saucepan. Bring to a boil. Boil 2minutes, stirring constantly. Remove from heat. Stir in chocolate andbutter and stir until melted and smooth. Cool. Gradually beat chocolatemixture into beaten eggs, stirring constantly. Mix well. Add vanilla andpecans. Pour into pie shell.Bake at 350 degrees for 50 minutes.Cool. Mayserve with ice cream.

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Candy Bar Pie


-------- ------------ --------------------------------6 1.5 ounce chocolate candy bars w/almond1 can cool whip (8oz) -- thawed1 tablespoon vanilla

graham cracker crust -- 8-9 incchocolate -- optional-- shaved

In a double boiler or micro, melt chocolate bars. Quickly fold into thewhipped topping. Stir in vanilla. Spoon into pie crust. Garnish withshaved chocolate, if desired. Chill until ready to serve.Yield: 6-8servings. Submitted by Rosalind Hamilton, LA from the cookbook library ofCathy Svitek

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Chart House Mud Pie


-------- ------------ --------------------------------1/2 package nabisco chocolate wafers1/4 cup butter -- melted

1 quart coffee ice cream1 1/2 cups fudge sauce

Crush wafers and add butter, mix well. Press into 9" pie plate. Cover withsoft coffee ice cream. Put into freezer until ice cream is firm. Top withcold fudge sauce (it helps to place in freezer for a time to makespreading easier). Store in freezer approximately 10 hours.

Presentation: Slice mud pie into eight portions and serve on a chilleddessert plate with a chilled fork. Top with whipped cream and sliveredalmonds.


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Chewy Caramel Brownie Pie


-------- ------------ -------------------------------------brownie-----

1/2 cup butter or margarine2 unsweetened chocolate sq.1 cup sugar3/4 cup flour

2 eggs -- slightly beaten1/2 teaspoon salt1/2 teaspoon baking powder

1 teaspoon vanilla-----caramel-----

8 ounces caramels -- unwrapped3 tablespoons whipping cream1/2 cup chopped pecans1/4 cup semi sweet chocolate chips

vanilla ice cream

Heat oven to 350:F. In 2 quart saucepan combine butter and unsweetenedchocolate. Cook over medium heat, stirring occasionally, until melted.Stir in remaining brownie ingredients. Spread batter into greased 9" piepan. Bake for 20 to 25 minutes or until brownie is firm to the touch.Meanwhile, in 1 qt. saucepan cook caramels and whipping cream over mediumlow heat, stirring occasionally, until caramels are melted.Remove browniefrom oven; spread melted caramel mixture over entire baked brownie.Sprinkle with pecans and chocolate chips. Return to oven; bake for 3 to 5minutes or until caramel mixture is bubbly. Let stand 30 to 45 minutes,cut into wedges. Serve warm with Ice cream.

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Chiffon Chocolate Pie

Recipe By : Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :


3 squares baker's unsweetened chocolate -- cut in pieces2 1/2 cups cold milk1 1/3 cups sugar1/2 cup cornstarch1/2 teaspoon salt

2 tablespoons butter3 egg yolks -- slightly beaten1 teaspoon vanilla1 bakes 9-inch pie shell3 egg whites6 tablespoons sugar

Add chocolate to milk and heat in double boiler. When chocolate is melted,beat with rotary egg beater 1 minute, or until blended. Sift sugar,cornstarch, and salt together, and add a small amount of chocolatemixture, stirring until smooth. Return to double boiler, add butter andstir constantly until thickened. Cook 10 minutes longer, stirringoccasionally. Pour a small amount over egg yolks, stirring vigorously.Return to double boiler and cook until thickened. Remove from fire and addvanilla. Cool. Pour mixture into pie shell. Beat egg whites until stiff,add sugar and beat until mixture thickens again. Pile lightly on filling.

Bake in moderate oven (325 degrees) 20 minutes or until slightly browned.

Busted by Barb

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Chocolate And Pear Tartlets


-------- ------------ --------------------------------


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5 ounces semisweet chocolate2 pears -- ripe about 1 1/2 lbs2 tablespoons sugar -- for sprinkling 1-2 T

-----pastry dough-----1 1/2 cups flour6 tablespoons butter -- extra for molds1/3 cup sugar1/2 teaspoon salt

1/2 teaspoon vanilla3 egg yolks

-----custard-----1 egg1/2 cup light cream

1 tablespoon kirsch-----raspberry coulis-----

2 cups raspberries -- 1 pint1 tablespoon kirsch -- 1-2t (optional)2 tablespoons confectioner sugar -- 2-3 T

Sift flour. Put butter between 2 sheets wax paper and pound with rollingpin soften slightly. Make a well in center of flour. Put sugar, salt and

vanilla in well.Add butter and with fingertips, work the ingredients untilthoroughly mixed. Add yolks to well and work into ingredients in well.Draw in flour with metal spatula. With your fingers, work flour into theingredients until coarse crumbs form. Press into a ball. Sprinkle worksurface lightly with flour, then blend dough by pushing ball away from youwith heel of your hand. Gather up and continue to blend until very smoothand peels away from work surface in one piece, 1-2 minutes. Shape into aball, cover with plastic wrap and chill about 30 minutes.

Brush tartlet molds with melted butter. Place 4 together edges nearlytouching. Divide dough in half and roll out to 1/8". Roll loosely aroundrolling pin and drape over molds to cover. Tear off piece of dough fromedge, form into a ball, dip in flour, and use it to push dough into the

molds. Roll rolling pin over tops to cut excess dough off. With fingers,press into flutes of each mold. Repeat with other 4. Heat oven 400 F. Heatbaking sheet. Fine chop chocolate.Sprinkle into each shell. Whisk egg,cream and kirsch together until thoroughly mixed. Spoon about 2-3 T overchocolate. Peel pears, cut in half and remove cores.Cut each into verythin slices. Arrange in flower-petal design on custard so they overlap.Press down lightly into custard, then sprinkle evenly with sugar. Put onheated sheet near bottom of heated oven.Bake 10 minutes, then reduce heatto 350 and bake til pastry is golden and custard is set, 15-20 minuteslonger.

COULIS: Pick over berries, then puree them in processor. Add kirch, ifusing , the confect sugar to taste and puree again. Strain to remove

seeds.Let tarlets cool slightly. Spoon coulis onto individual plates.Unmold tartlets, place on coulis and decorate with mint sprigs. Serve warmor at room temperature.

CHOCOLATE-APPLE TARTLETS: Peel and core 3 apples (1 lb) Cut into smallchunks. Heat about 2 T butter. Add chunks and sprinkle them with 1-2 Tsugar and 2 teaspoons ground cinnamon. Saute briskly until slightlysoftened and caramelized, stirring occasionally 3-5 minutes. Sprinkle chopchoc into shells and spoon custard over top. Spread apples on custard,pressing down lightly. "Look and Cook Chocolate Desserts" Anne Willan


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Source:"Belle Bestor"

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Chocolate Cherry Pie


-------- ------------ --------------------------------1 9" pre-baked cool pie shell2 tablespoons flour2 tablespoons cornstarch1/2 teaspoon salt3/4 cup sugar

2 cups milk2 ounces bitter chocolate3 egg yolks1 teaspoon vanilla1 tablespoon butter2 tablespoons dark rum1/2 cup maraschino cherries -- drained

1 1/2 cups whipping cream2 tablespoons powdered sugar

bitter chocolate grated

In a saucepan, combine the dry ingredients, add the milk and chocolate,and bring to a boil. Lower the heat and cook, stirring constantly untilthickened.Lightly beat the egg yolks and add slowly to the custard,stirring over low heat for 2 to 3 minutes.Add the vanilla, rum, and butterand cool to room temperature. Lastly, whip 1/2 cup of the cream and foldinto the pudding mixture with the cherries.(cherries cut into quarters).Serve topped with the remaining 1 cup of cream whipped with the powderedsugar, and garnish with the grated chocolate.From -Chocolate Crazy- "MissGrimble" Sylvia Hirsch

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Chocolate Chess Pie

Recipe By :Serving Size : 2 Preparation Time :0:00

Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 stick butter -- softened2 1/4 cups sugar3 eggs1/3 cup cocoa

1 1/2 teaspoons cornstarch1 lg. can carnation evap. milk2 teaspoons vanilla2 9 in. pie crusts -- unbaked

Cream butter and sugar. Add eggs. Add other ingredients; mix well.

Divide between 2 piecrusts.Bake at 400 deg. for 10 minutes. Lower oventemperature to 300 deg. and bake for 25 more minutes, or until done. Makes2 pies. From: "Recipe Sampler" The Oxford Methodist Church ~ p. 69

Source:"Caroline Mccall"

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Chocolate Chiffon Pie


-------- ------------ -------------------------------------chocolate pastry shell-----

1 1/2 cups flour1/2 teaspoon salt1/2 cup crisco

3 tablespoons sugar2 tablespoons cocoa3 tablespoons water -- iced

-----chiffon filling-----1 package unflavored gelatin1/4 cup water -- cold


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1/2 cup strong brewed coffee6 ounces chocolate chips4 eggs -- separated1/2 cup sugar1/4 teaspoon salt

1 teaspoon vanillawhipped cream for garnish

PASTRY SHELL: Put chilled dry ingredients in food processor. Add chilledCrisco, process until resembles coarse meal. Gradually add iced waterthrough feed tube till dough holds together but is not wet or sticky---notmore than 30 seconds. Turn dough out onto saran, top with another piece ofsaran, and flatten into a disc. Wrap and refrigerate at least 30 minutes.Roll between two pieces of waxed paper to fit a 10" pie plate. Remove toplayer of waxed paper and place pastry onto pie plate. Remove paper, fluteedge, prick bottom with fork and bake at 450: 10-12 minutes. Cool on arack.

FILLING: Soften gelatin in cold water 5 minutes. Heat chips and coffee indouble boiler until melted, stirring constantly. Remove from heat, addgelatin, stir until dissolved. Beat egg yolks well. Add yolks, 1/4 C of

the sugar, salt and vanilla to chocolate. Beat egg whites till foamy.Gradually add remaining 1/4 c sugar and beat till stiff. Fold intochocolate mixture, pile lightly into shell. Chill until firm, top withWhipped Cream. Freezes well and tastes great

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Chocolate Chip-Pecan Pie


-------- ------------ --------------------------------

1/2 cup semi-sweet chocolate chips1 unbaked 8-inch pie shell2 eggs -- lg3/4 cup dark corn syrup1/2 cup sugar1/4 cup butter or regular margarine1/4 teaspoon salt3/4 cup pecan halves

Melt the butter or regular margarine and set aside. Sprinkle the chocolatechips over the bottom of an 8-inch unbaked pie shell. Freeze at least 1


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hour. Combine eggs, corn syrup, sugar, melted butter, and salt in a bowl.Beat until well blended, using an electric mixer set to medium speed. Stirin the pecans and pour over the chocolate chips in the pie shell. Bake ina 375 degree oven for 50 minutes or until the custard is set. Cool on awire rack.

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Chocolate Dream Pie


-------- ------------ --------------------------------2 envelopes Dream Whip Whipped Topping Mix2 3/4 cups cold milk2 packages Jell-O Brand Chocolate Flavor Instant -- (4 servings size)

-- Pudding -- -- and PieFilling

1 Baked 9" pie shell -- cooled

Prepare whipped topping mix with 1 cup cold milk as directed on package,using large mixer bowl.

Add remaining 1 3/4 cups milk and the pudding mix. Blend; then beat athigh speed for 2 minutes, scraping bowl occasionally.

Spoon into pie shell.

Garnish with maraschino cherries, if desired.

Chill at least 4 hours.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98


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Chocolate Malt Shoppe Pie


-------- ------------ --------------------------------1 1/2 cups chocolate cookie -- crumbs1/4 cup butter or margarine -- melted

1 pint vanilla ice cream -- softened1/2 cup malted milk ball candy

crushed2 tablespoons milk -- divided3 tablespoons chocolate malt powder

instant3 tablespoons marshmallow cream topping1 cup whipping cream

whipping cream -- additionalmalted milk ball candy -- additional

Combine crumbs and butter. Press into a 9-inch pie pan. Freeze whilepreparing filling. In a mixing bowl, blend ice cream, crushed malted milkballs and 1 T milk. Spoon into crust. Freeze for 1 hour. Meanwhile, blendmalted powder, marshmallow cream and the remaining milk. Stir in whippingcream; whipped until soft peaks form. Spread over ice cream layer. Freezeseveral hours or overnight. Before serving, garnish with whipped cream andmalted milk balls. Yield 6-8 servings. Submitted by Beth Wanek, Wi From

the cb collection of Cathy Svitek.

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Chocolate Midnight Madness


-------- ------------ --------------------------------8 ounces cream cheese -- soft


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1/2 cup mayonaise1/2 cup sugar

2 eggs1 package semi-sweet chocolate chips

melted1 teaspoon vanilla1 chocolate pie crust

In a large bowl with mixer at medium speed beat cream cheese and realmayonnaise until smooth, gradually beat in sugar. Beat in eggs, one at atime, beat in chocolate and vanilla until smooth. Pour into pie crust,place on cookie sheet. Bake at 350F oven 30 to 35 minutes or until set.Chill 4 hours.

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Chocolate Mousse Pie


-------- ------------ --------------------------------8 ounces semisweet chocolate1/4 cup water

8 eggs -- separated1 1/2 teaspoons vanilla2/3 cup sugar

Heat chocolate and water over very low heat -- keep stirring until smooth.Stir in BEATEN egg yolks. Add vanilla. Beat egg whites in large mixingbowl until foamy. Gradually add sugar until stiff. Add a little egg whitemixture to chocolate, to lighten. Then fold chocolate into remaining >whites. Pour 4 cups into greased 9 inch pie pan which has been sprinkledwith sugar. Refrigerate the rest of the mousse. Bake at 350 for 25

minutes, until set. This makes a chocolate meringue. Chill crust for 1hour. Center will fall to make a chocolate meringue shell. Spoon chilledmousse into shell. Refrigerate overnight. This is our family's all-timefavorite Pesach dessert, for the Seder or ANY TIME. It's actually toowonderful to save for one week a year...ENJOY!!! ** PENINA **Formatted by Elaine Radis BGMB90B; MARCH '93


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Source:"Sam Freedenberg"

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Chocolate Pecan Pie


-------- ------------ --------------------------------3 Eggs -- slightly beaten1 cup Karo light corn syrup -- or dark

1 cup sugar2 tablespoons margarine -- melted4 Squares semisweet chocolate1 teaspoon vanilla1 1/2 cups pecan halves1 Unbaked 9" pie shell

Melt margarine and chocolate together in small saucepan.

In large bowl stir eggs, corn syrup, sugar, margarine and vanilla untilwell blended.

Stir in pecans.

Pour into pie shell.

Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfwaybetween center and edge comes out clean. Cool.

Makes 8 servings.



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Chocolate Pie

Recipe By :Serving Size : 6 Preparation Time :0:00Categories :


1 cup sugar1/4 cup cornstarch1/4 teaspoon salt

3 tablespoons butter or margarine9 ounces unsweetened chocolate1 1/2 cups warm water3 Eggs -- beaten

Grated peel of 1 lemon -- or orange or 1 Tsp.-- vanilla

8 " baked crumb pie crust -- (chocolate cookie,-- gingersnap or

-- graham -- -- cracker)Whipped cream -- optional

Mix sugar, cornstarch and salt; set aside.

Melt butter in heavy 3-quart saucepan over low heat.

Add chocolate and stir to melt; remove from heat.

Stir in water and sugar mixture, then stir in eggs. Cook and stir overlow heat until thickened and smooth.

Stir in lemon peel.

Cool, stirring occasionally.

Pour into cooled pie crust and chill until firm.

Serve with whipped cream.



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Chocolate Pie With Meringue

Recipe By : Caroline MccallServing Size : 0 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------2 ounces unsweetened chocolate *2 cups milk -- scalded1/3 cup sifted flour

1 cup sugar1/4 teaspoon salt

3 egg yolks -- slightly beaten2 tablespoons butter1/2 teaspoon vanilla

1 9 in. pie crust -- baked3 egg whites -- stiffly beaten6 tablespoons sugar1/4 teaspoon cream of tartar

* NOTE: If using Hershey's chocolate, increase sugar to at least 1 1/4cups. Melt chocolate in scalded milk. Mix flour, sugar and salt;gradually add milk and chocolate. Cook over medium heat, stirringconstantly, until mixture thickens and boils. Cook 2 minutes; remove fromheat.Add small amount of chocolate/milk mixture to egg yolks; stir intoremaining hot mixture; cook 1 minute, stirring constantly. Add butter andvanilla; cool slightly. Pour into baked pastry shell. Cool. Cover withmeringue. Bake in moderate oven, 350 deg., for 12 - 15 min.

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Chocolate Walnut Torte

Recipe By :


-------- ------------ --------------------------------8 ounces bittersweet chocolate3/4 cup butter

4 eggs -- separated3/4 cup sugar -- divided

1 teaspoon vanilla1/4 cup unsifted flour2/3 cup walnuts -- ground


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1 pinch cream of tartar

In heavy saucepan on low heat, melt broken chocolate with butter, stirringconstantly until smooth; set aside. Beat egg yolks for 1 to 2 minutes,gradually adding 1/2 cup sugar and vanilla. Beat in chocolate mixture.Fold in flour and nuts. Beat egg whites with cream of tartar until foamy.Gradually add remaining 1/4 cup sugar, beating until stiff peaks form.Blend a fourth of the egg whites into the chocolate mixture; fold in

remaining egg whites. Pour into 9" springform pan lined with parchmentpaper. Bake at 375-F for 30 to 35 minutes or until sides start to separatefrom pan but center is still moist. Cool on rack. Remove torte from pan.Frost with Chocolate Rum Glaze*.

* Separate recipe

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Chocolate-Coconut Dream Pie

Recipe By : Jell-O AdServing Size : 6 Preparation Time :0:00Categories :


2 envelopes Dream Whip Whipped Topping Mix3 cups cold milk1 package Jell-O Brand Coconut Cream Flavor Instant -- (4 Serving

size)-- -- -- Pudding and PieFilling

1 package Jell-O Band Chocolate Flavor Instant -- (4 serving size)-- Pudding and -- -- Pie Filling


Prepare whipped topping mix with 1 cup of the milk as directed on

package, using large mixer bowl.

Measure 2 cups of the topping and set aside.

Add 1 cup milk and the coconut pudding mix to the remaining topping.Blend; then beat at high speed for 2 minutes, scraping bowl occasionally.

Spoon into pie shell and smooth into a layer.

Repeat with remaining topping, milk and chocolate flavor pudding mix.


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Spoon carefully over coconut filling.

Garnish with mandarin orange sections, if desired.




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Chocolate-Date-Coconut Cake


-------- ------------ --------------------------------1 cup chopped dates1 cup hot water

1 3/4 cups flour3 tablespoons cocoa1 teaspoon baking soda1 cup butter or margarine -- softened1 cup sugar2 teaspoons vanilla2 Eggs6 ounces semisweet chocolate pieces1/2 cup flaked coconut

Cover dates with water in small bowl; set aside.

Stir together flour, cocoa and baking soda; set aside.

Cream butter, sugar and vanilla until well blended. Stir in flourmixture alternately with reserved dates and water until well blended.

Pour into greased and floured 13x9x2 inch baking pan.

Sprinkle with remaining chocolate pieces and the coconut.

Bake in preheated 350 degree oven 40 minutes or until pick inserted incenter comes out clean.


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Cool on rack.



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Chocolate-Pistachio Dream Pie

Recipe By : Jell-O AdServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------2 envelopes Dream Whip Whipped Topping Mix3 cups cold milk1 package Jell-O Brand Chocolate Flavor Instant -- (4 serving size)

-- Pudding and -- -- Pie Filling1 package Jell-O Brand Pistachio Flavor Instant -- (4 serving size)

-- Pudding and -- -- Pie Filling


Prepare whipped topping mix with 1 cup of the milk as directed onpackage, using large mixer bowl. Measure 2 cups of the topping and setaside.

Add 1 cup milk and the chocolate pudding mix to the remaining topping.Blend; the beat at high speed for 2 minutes, scraping bowl occasionally.Spoon into pie shell and smooth into a layer.

Rinse bowl and beaters before preparing pistachio pudding. Repeat withremaining toping, milk, and pistachio pudding. Spoon carefully overchocolate filling.

Garnish with chocolate curls, if desired.





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Cinnamon Chocolate Pie


-------- ------------ --------------------------------1 cup sugar

1/4 teaspoon salt1/2 teaspoon ground cinnamon1/4 cup cornstarch1/3 cup cocoa1/4 cup milk -- cold

2 cups milk -- scalded3 tablespoons butter3 egg yolks1 teaspoon vanilla9 " baked pastry shell

meringue (recipe in directions)

Preheat the oven to 300F. Combine 1/2 cup of the sugar with the salt,

cinnamon, cornstarch and cocoa in the top of a double boiler. Blend in thecold milk.Stir in the hot milk and cook over hot water until thick, aboutthree to five minutes, stirring constantly. Cover and continue cookinguntil very thick, about eight minutes, stirring occasionally. Add thebutter. Beat the egg yolks lightly and blend them with the remaining 1/2cup sugar. Add a little of the hot mixture, then stir into the remaininghot mixture.Cook, uncovered, over hot (not boiling) water until verythick, about ten minutes. Add the vanilla. Cool.Turn the mixture into thebaked pie shell. Top with meringue and bake twenty minutes. MERINGUE:Combine three egg whites with 1/8 tsp salt and beat until the whites standin soft peaks. Beat in four Tbl sugar, one Tbl at a time, until stiff.

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Classic Mud Pie


-------- ------------ -------------------------------------crust-----

6 ounces semi sweet chocolate chips3 tablespoons butter1 1/4 cups chocolate wafer crumbs

-----fudge sauce-----6 ounces semi sweet chocolate chips1/2 cup heavy cream (whipping cream)

3 tablespoons butter1 tablespoon coffee flavored liqueur

-----filling-----1 quart coffee ice cream -- softened2 tablespoons coffee flavored liqueur

CRUST: Combine over hot (not boiling) water, 1/2 C chocolate chips andbutter, stir until chips are melted and mixture is smooth. Add chocolatewafer crumbs, stir until well blended. Press into 9-inch pie pan. Chilluntil firm. FUDGE SAUCE: Combine over hot (not boiling) water remaining 11/2 C chocolate chips, heavy cream, and butter. Stir until chips aremelted and mixture is smooth. Remover from heat, stir in coffee flavoredliqueur. Chill 10 minutes. Spread 1/2 C sauce on bottom of chocolatecookie crust. Chill 15 minutes. FILLING: In large bowl, combine ice creamand coffee flavored liqueur. Pour over Fudge Sauce layer in pie pan.Freeze several hours or until firm. Serve with remaining warm Fudge Sauceand Whipped Cream if used. Makes 1 9-inch pie

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Coffee Toffee Pie


-------- ------------ -------------------------------------pastry shell-----

1/2 package piecrust mix1/4 cup light brown sugar -- packed


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3/4 cup walnuts -- finely chopped1 unsweetened chocolate square -- grated1 teaspoon vanilla

-----filling-----1/2 cup unsalted butter -- soft3/4 cup sugar

1 unsweetened chocolate square -- melted and cooled2 teaspoons powdered instant coffee

2 eggs-----topping-----

2 cups whipping cream2 tablespoons instant coffee -- try using

espresso powder1/2 cup confectioners' sugar

chocolate curls

Make pastry shell: in medium bowl, combine piecrust mix with brown sugar,walnuts and grated chocolate. Add 1 tbsp. water and the vanilla. Usingfork, mix until well blended. Turn into well buttered 9" pie plate; pressfirmly against bottom and sides of pie plate. Bake 15 minutes. Cool onwire rack. Make filling: in small bowl, with electric mixer at medium

speed, beat the butter until it is creamy. Gradually add granulated sugar,beating until light. Blend in cool melted chocolate and 2 teaspoonsinstant coffee. Add 1 egg, beat 5 minutes. Add second egg, beat 5 minuteslonger. Turn filling into baked pie shell. Refrigerate the pie, covered atleast 8 hours, but best held overnight. Topping: Next day make topping. Inlarge bowl, combine cream with 2 tbsp instant coffee and theconfectioners' sugar. Cover and refrigerate 1 hour. Beat the cream mixtureuntil stiff. Decorate pie with topping using pastry bag with star or shelldecorating tip, if desired. Garnish with chocolate curls. Refrigerate atleast 2 hours.

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Death By Chocolate Brownie Pie


-------- ------------ --------------------------------1 pie crust

-----filling-----1 package brownie mix (21 1/2 oz)6 ounces chocolate chips1 cup pecans -- chopped


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1/2 cup water1/2 cup oil

1 teaspoon coffee flavored liqueur1 egg

-----topping-----1 1/2 cups whipping cream1 tablespoon powdered sugar1 tablespoon chocolate flavored syrup

1 teaspoon coffee flavored liqueurchocolate curls

Preheat oven to 375. Put the pie crust in an 9 or 10" springform pan;pressing it on the bottom and up the sides. Prick generously with a fork.In a large bowl combine the filling ingredients. Beat 50 strokes by hand.Pour into crust-lined pan and bake 50 to 55 minutes or until center is setand edges of crust are golden brown. Cool 1 hour. Remove sides of pan.Cool completely. In large bowl, beat topping ingredients until stiff peaksform. Spoon or pipe topping over filling. Garnish with chocolate curls.Store in refrigerator. This is from the Pillsbury Bake-Off.

Source:"Jo Ferry"

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Dixie Pie


-------- ------------ --------------------------------2 eggs1/2 cup flour1/2 cup butter -- unsalted

1 cup chocolate chips

1 cup pecan halves1 tablespoon bourbon1 teaspoon vanilla1 pie shell -- (9-in.) unbaked

Preheat oven to 350 degrees. Beat eggs until light and lemon colored.Gradually beat in sugar. Fold in flour and butter; stir in chocolatechips, nuts and flavorings. Pour into unbaked pie shell. Bake 40-50minutes.


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Source:"Shirley Ferguson"

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Dream Pie


-------- ------------ --------------------------------2 envelopes Dream Whip Whipped Topping Mix2 3/4 cups cold milk1 teaspoon vanilla2 packages jello chocolate instant pudding -- (4 serving size)1 Baked 9" pie shell -- cooled

Prepare whipped topping mix with 1 cup of milk and the vanilla asdirected on package, using large mixer bowl.

Add remaining 1 3/4 cups milk and the pie filling mix.

Blend; then beat at high speed for 2 minutes, scraping bowl occasionally.

Spoon into pie shell.



MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Extra-Rich Chocolate Pecan Pie


-------- ------------ --------------------------------6 ounces semi-sweet chocolate chips

2/3 cup evaporated milk2 tablespoons butter or regular margarine2 eggs; lg -- slightly beaten1 cup sugar2 tablespoons unbleached flour1/4 teaspoon salt

1 teaspoon vanilla1 cup pecans -- chopped1 unbaked 9-inch pie shell

Combine the chocolate chips, evaporated milk, and butter in a smallsaucepan. Cook over low heat, stirring constantly, until mixture issmooth and creamy. Combine the eggs, sugar, flour, salt, vanilla and

pecans in a bowl and mix well. Gradually stir the chocolate mixture intothe egg mixture, blending well, and pour into the unbaked pie shell. Bakein a 375 degree F. oven for 40 minutes or until the filling is set. Coolon a wire rack.

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Flour Tortilla Torte


-------- ------------ --------------------------------

8 flour tortillas12 ounces chocolate bits16 ounces sour cream3 tablespoons confectionary sugar

chocolate curls or red and green candies

Combine chocolate chips, 1 cup of sour cream, and 1 TB of sugar in top ofdouble boiler. Melt and blend well.Place 1 tortilla on serving plate andfrost with portion of chocolate mixture. Top with another tortilla andrepeat until chocolate and tortillas are used up. Mix the last cup of sourcream with 2 TB of sugar and cover top and sides of torte. May be


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decorated with chocolate curls or red and green sprinkles for theholidays. Chill and serve by cutting slivers with very sharp knife. Recipefirst taken from a Sunset magazine, and is now listed in the SunsetMexican Recipe Book.

Source:"Joyce Alenskis"

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French Silk Chocolate Pie


-------- ------------ --------------------------------1 stick butter -- cut into8 equal parts3/4 cup sugar

1 1 ounce squa unsweetenedchocolate -- melted and cool

1 teaspoon vanilla

2 large eggs1 8 inch baked pastry shell

whipped cream for garnish

In small mixing bowl, cream butter and sugar. Beat in chocolate andvanilla until blended. Add eggs, one at a time, beating with electricmixer at medium speed for 5 minutes after each addition. Turn into pastryshell. Chill. Garnish with whipped cream. Best to you! Lisa

Source:"Lisa Hlavaty"

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French Silk Pie


-------- ------------ --------------------------------

pie crust, 9 inch -- baked1 cup butter, unsalted -- softened2 ounces chocolate -- unsweetened*2 teaspoons vanilla4 eggs

-----garnish-----1 cup whipping cream2 tablespoons powdered sugar1 teaspoon vanilla

*Melt chocolate and cool. In large mixing bowl, cream butter and sugaruntil fluffy. Blend in chocolate and 2 tsp. vanilla. Add eggs, two at atime, beating 5 minutes after each addition, or until sugar is dissolved

and mixture is light and fluffy. Pour into cooled pie shell.Refrigeratefor at least 2 hours, or until filling is firm. Whip cream with powderedsugar and 1 tsp.vanilla until stiff. Garnish pie with whipped cream andgrated chocolate before serving.


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German Chocolate Pie



1 package german sweet chocolate -- 4 oz1/4 cup butter

12 ounces evaporated milk1 1/2 cups sugar3 tablespoons cornstarch1/8 teaspoon salt

2 eggs1 teaspoon vanilla extract1 unbaked deep dish pie shell


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1 1/2 cups coconut1 cup pecans -- chopped

In a saucepan, combine chocolate and butter. Melt over low heat. Removefrom the heat and blend in milk; set aside. In a mixing bowl, combinesugar, cornstarch and salt. Beat >> in eggs and vanilla. Blend in meltedchocolate; pour into pie shell. Combine coconut and pecans; sprinkle ontop of pie. Bake at 375 degrees for 45 mins. I have left out the coconut

on occasion when some of my kids didn't like it. Believe me, thisdisappears fast. Reformatted by Elaine Radis

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German Chocolate Pie #2

Recipe By : Mary McKinnon, Beech Isalnd, S.C.Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------4 ounces German chocolate squares1/4 cup butter

1 2/3 cups evaporated milk1 1/2 cups sugar3 tablespoons cornstarch1/8 teaspoon salt

2 eggs1 teaspoon vanilla1 10 inch pie shell -- unbaked1 1/3 cups coconut flakes1/2 cup chopped nuts

Melt chocolate with butter over low heat stirring until blended. Removefrom heat, gradually blend in milk.Mix sugar, cornstarch and salt. Thoroughly beat in eggs and vanilla.

Gradually bend in chocolate mixture.

Pour into pie shells, combine coconut and nuts, sprinkle over filling.Bake at 375 degrees for 45 minutes. Filling will be soft but will setwhile cooling. Cool at least 4 hours before cutting.


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German Chocolate Pies


-------- ------------ --------------------------------3 cups sugar1 dash salt7 tablespoons cocoa

12 ounces evaporated milk1 teaspoon vanilla

4 eggs -- beaten1/2 cup margarine -- melted

2 cups flaked coconut1 cup pecans -- chopped2 9" unbaked pie shells

Combine sugar, salt and cocoa in bowl. Stir in evaporated milk, vanilla,eggs and melted butter.Blend well. Stir in coconut and pecans.Turn batterinto 2 pie shells. Bake at 350 for 40 minutes or until set around theedges. Cool and refrigerate. One pie to eat and one pie to freeze forlater. The pies freeze well.

Source:"Jo Ferry"

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Girl Scout Mint Cookie Pie


-------- ------------ --------------------------------16 girl scout thin mint cookies3 egg whites


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1/8 teaspoon salt3/4 cup sugar1/2 cup chopped nuts1/2 teaspoon vanilla

1 cup heavy cream -- whippedshaved chocolate -- opt.

Preheat oven to 325. Roll cookies between two sheets of wax paper to make

fine crumbs (can freeze cookies a few minutes for easy rolling). Beat eggwhites and salt until stiff and glossy. Fold in crumbs; nuts and vanilla.Spread in buttered 8 inch pie plate. Bake for 35 minutes. Cool andrefrigerate 3 hours. Cover w/whipped cream and shaved chocolate. DeniseBradshaw

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Grasshopper Pie


-------- ------------ -------------------------------------crust-----

1 1/2 cups chocolate cookie crumbs1/4 cup sugar1/4 cup oleo -- melted

-----filling-----1 1/2 teaspoons plain gelatin1/3 cup cream

4 egg yolks1/4 cup sugar1/4 cup creme de menthe1/4 cup creme de cacoa1/2 cup whipping cream

Mix the crumbs, 1/4 c sugar and melted oleo. Line pie plate and bake at450' for 5 mins. Cool. Soften gelatin in cream over hot water. Cool. Beatsugar into yolks. Add liquors, Add gelatin and mix well. Refrigerate for15 mins until slightly thickened. Whip cream and fold into thickenedgelatin mixture. Pour into cooled cookie crust and chill until firm.Crushed mint flavored chocolate may be sprinkled on top. (I know about thesalmonella problem in uncooked eggs, but....it's sooo good). I've usedjust Creme de menthe because I had no Creme d'cacoa on hand. From theSharp Hospital, San Diego,CA Christmas Recipe booklet, 1st edition. Circa1960


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Heath Bar Pie

Recipe By :Serving Size : 0 Preparation Time :0:00


-------- ------------ --------------------------------1 package chocolate wafers -- crushed1 teaspoon almond extract1/3 cup butter -- melted

1 pint chocolate ice cream -- softend1 cup peanut butter chips1 pint vanilla ice cream -- softened3 health bars -- chopped

In a medium bowl, place the crushed cookies, almond extract and meltedbutter, mix together. Press the mixture into a buttered pie pan to form a

crust.Preheat oven to 350 degrees. Bake crust for 6-8 minutes. Let cool,then freeze for 15 minutes. Remove from freezer and spread chocolate icecream evenly onto the bottom of crust. Sprinkle peanut butter chips evenlyon top of the ice cream. Freeze for 15 min. or until the ice cream isfirm. Spread vanilla ice cream evenly on top. Sprinkle chopped Heath barson top; freeze. Serve with Guadalupe Hot Fudge Sauce. To make sauce, meltthe chocolate chips in a double boiler. Add whipping cream and cornstarch. Mix together. Serve over the Heath Bar Pie. Recipe from theGuadalupe Cafe as printed in our local newspaper 7/14/93

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Hot Fudge Sundae Ice Cream Pie


-------- ------------ --------------------------------30 vanilla wafers

1/2 gallon vanilla ice cream1 cup chocolate chips2 cups minature marshmallows1 cup evaporated milk1/8 teaspoon salt2/3 cup chopped nuts -- optional

8 marachinio cheeries -- optional

1. Line 9" pie dish or pan with vanilla wafers.2. Make sauce by heating the chips, marshmallows, and evaporated milktogether until smooth --(I use the microwave, stirring frequently--but youcan use a saucepan). Stir in salt.3. Scoop about 1/3 of the ice cream into the wafer lined dish, drizzle

about 1/3 of the sauce on the ice cream. Scoop another 1/3 of the icecream and drizzle 1/3 of sauce. Scoop the remaining 1/3 of the ice creamand drizzle the remaining 1/3 of the sauce. Top with chopped nuts and/orMaraschino cherries if desired.4. Cover with foil or plastic wrap.5. Freeze until solid--this takes at least 6 hours--best to freezeovernight.6.To serve, remove from freezer about 20 minutes before serving to soften.

Source:"Judy Lausch"

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Iced Coffee & Chocolate Pie


-------- ------------ --------------------------------1/4 cup milk -- cold

2 packages unflavored gelatin1 cup milk -- heat to boiling2 cups vanilla ice milk1/3 cup sugar


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2 tablespoons instant coffee granules1 teaspoon vanilla extract1 keebler chocolate pie crust

In blender add 1/4 c cold milk. Sprinkle gelatin over milk and mix on LOW.Let stand 3-4 min to soften. Add hot milk; cover and mix on LOW untilgelatin dissolves, about 2 min. Add ice milk, sugar, coffee granules andvanilla. Cover and mix until smooth. Pour into crust. Chill at least 2

hours. Garnish with whipped topping and chocolate curls.

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Impossible Brownie Pie

Recipe By : Bicquick "No TIme to Cook" Recipe bookletServing Size : 6 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------4 eggs4 ounces sweet chocolate squares -- melted and cooled1/2 cup Bisquick. baking mix

1/2 cup packed brown sugar1/2 cup granulated sugar1/4 cup margarine -- softened3/4 cup chopped nuts

Heat oven to 350 degrees. Grease pie plate, 9 x 11/4 inches. Beat allingredients except nuts until smooth, 2 minutes in blender on high,stopping blender occasionally to stir, or 2 minutes with hand beater.

Pour into plate; sprinkle with nuts. Bake until knife exerted in centercomes out clean 30 to 35 minutes. Cool 5 minutes.

Serve with ice cream if desired.

High Altitude (3500 to 6500 feet): Omit granulated sugar


MC Formatted using MC Buster 2.0d by Barb on 4/7/98


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Judy's Choc. Pecan Pie

Recipe By : Judy GarnettServing Size : 6 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------1 1/2 cups pecan halves1 pie crust -- unbaked3 cups semisweet chocolate

1/4 cup butter -- or margarine1 cup light corn syrup1/2 cup sugar

1 teaspoon vanilla extract1/4 teaspoon salt

3 eggs -- lightly beaten

Place pecan halves in unbaked pastry shell; set aside. Combine semisweetchoc. and butter in a med. saucepan; cook over low heat until choc. andbutter melt, stirring until mixture is smooth. Remove from heat.Add cornsyrup, sugar, vanilla, salt, and beaten eggs to choc. mixture, mixingwell. Pour mixture over pecans in pastry shell. Bake at 350 for 1 hour oruntil knife inserted 1 inch from edge comes out clean.Serve pie warm, or

let cool completely on a wire rack.Yield: one 9 inch pie. Judy Garnett/NCpjxg05a.

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Kahlua Eggnog Pie


-------- ------------ --------------------------------


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1 baked 9-inch chocolatecrumb shell (below)

1 env plus 1 tsp unflavoredgelatin

6 tablespoons sugar1/4 teaspoon salt1/4 teaspoon nutmeg1/4 cup kahlua

3 lg eggs -- separated1 cup whipping cream3/4 cup milk

candied fruit decorationif desired-----chocolate crumb shell-----

1 1/2 cups fine chocolate wafercrumbs

2 tablespoons sugar1/3 cup melted butter

Bake and cool Chocolate Crumb Shell. Stir together 2 tablespoons sugar,gelatin, salt and nutmeg in 2-quart saucepan. Beat egg yolks. Add milk and

combine with dry mixture. Cook over moderately low heat, stirringconstantly, just until mixture thickens. Do not allow to boil. Removefrom heat, cool, and stir in Kahlua.Chill a few minutes. When mixturebegins to thicken, beat egg whites to fine foam. Gradually beat inremaining 4 tablespoons sugar, making a meringue. With same beater, beatcream stiff. Fold cream into gelatin mixture, then meringue. If necessary,chill a few minutes until mixture mounds on a spoon. Then turn intocooked crust, and chill 4-5 hours or overnight.At serving time, decoratewith additional whipped cream and candied fruit, if desired. Makes 19-inch pie. 8 servings. CHOCOLATE CRUMB SHELL: Mix together finechocolate wafer crumbs, sugar and melted butter.Press over bottom and upsides of lightly greased 9-inch pie pan (1 1/2-inches deep). Bake in 350Foven for 5-7 minutes. Cool be fore filling. FROM: DOONNA HARTMAN

(HDDW83B).

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Kahlua Ice Cream Pie *


-------- ------------ --------------------------------9 ounces chocolate wafer cookies


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1/2 cup unsalted butter -- melted10 tablespoons kahlua -- divided1 teaspoon expresso powder3 ounces semi-sweet chocolate -- choped1 tablespoon unsalted butter1 pint ice cream; vanilla, coffee -- or chocolate chip1 pint chocolate ice cream3/4 cup whipping cream -- whipped

In food processor, place half of cookies, breaking into pieces. Process tomake fine crumbs. Repeat with remaining cookies. Add 1/2 cup melted butterand process with on-off pulses, just to blend. Press crumbs evenly ontobottom and up side of 9" pie plate. Press crumbs evenly to rim. Bake at325: for 10 minutes. Cool completely. In small saucepan, heat 6 tblsKahlua and expresso powder over low heat until warmed and powder isdissolved. Stir in chocolate and 1 tbls butter and stir until melted andsmooth. Cool completely. Transfer vanilla ice cream to electric mixer bowland allow to soften slightly. Add 2 tbls Kahlua and beat on low speed toblend. Spread over bottom of cooled crust and freeze until firm. Spreadcooled chocolate mixture over ice cream in plate. Freeze until firm.Transfer chocolate ice cream to mixer bowl; blend in remaining 2 tbls

Kahlua as above. Spread chocolate ice cream over sauce in pie. Freezeuntil firm. To serve, pipe decorative border of whipped cream aroundinside edge of pie.

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Kentucky Derby Pie


-------- ------------ --------------------------------1 unbaked pie shell

1 cup sugar1/2 cup butter -- melted

1 cup light corn syrup3 eggs -- slightly beaten2 tablespoons bourbon1/2 cup chocolate pieces

1 cup pecans

Mix all ingredients together and pour in unbaked pie shell. Bake at 350degrees for 40 to 45 minutes.Serve with whipped cream.


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Source:"Mary Bowles"

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Lo-Cal Chocolate Torte Ala Sacher



-----cake ingredients-----2 eggs1 cup walnuts3/4 cup sugar

2 tablespoons cocoa1/4 cup flour1/4 cup unflavored non-fat yogurt

1 teaspoon baking powder1/2 teaspoon vanilla

-----apricot spread-----3 tablespoons apricot spread -- sweetened

with fruit juice-----chocolate glaze-----

1/2 ounce semi-sweet chocolate1 teaspoon butter -- melted

In a food processor, blend all the ingredients for about 1 minute, oruntil the nuts are very finely chopped. Pour batter into a paper-lined 10"springform pan and bake at 350: for 30 minutes or until a cake tester,inserted into center, comes out clean. When cool, spread top with warmApricot Spread and drizzle Chocolate Glaze on top. Serves 12.

Spread: Melt 3 tablespoons Apricot Spread (sweetened with fruit juice)until liquefied.

Chocolate Glaze: Stir together 1/2 ounce (1 rounded tablespoon) semi-sweetchocolate, melted, and 1 teaspoon melted butter until blended.


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Macadamia Chocolate Torte


-------- ------------ -------------------------------------crust-----

1/4 cup unsalted butter4 tablespoons sugar1 egg3/4 cup flour

-----filling-----1 pound whole macadamia nuts

1 pound dark belgian choclate2 cups whipping cream2 tablespoons frangelico liqueur

-----garnish-----shaved white chocolatewhipped creamadditional nuts

PRELIMINARIES: Chill a 10-inch pie pan for 30 minutes. Preheat oven to 350degrees. PROCEDURE FOR CRUST: Beat sugar and butter until light andfluffy.Add egg. Mix well. Add flour and mix well. Roll the dough over waxpaper and transfer it to the chilled pan. Use fork to crimp edges ofcrust. Bake in a 350:F oven until crust gets golden brown -- about 10

minutes. Cool.

PROCEDURE FOR FILLING: Roast nuts in oven at 200:F for 5 to 10 minutes.Melt the chocolate. Heat the cream and add to the chocolate . Mix well.Add 2 Tblsp of Frangelico. Add nuts and stir to blend. Pour into crust andcool.

PRESENTATION: Decorate with shaved white chocolate or whipped cream toppedwith chopped macadamia nuts.

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Magic Chocolate Pie


-------- ------------ --------------------------------1 8" baked pie crust

1 can eagle brand condensed milk2 ounces baking chocolate1/2 cup hot water1/4 teaspoon salt1/2 teaspoon vanilla1/2 cup heavy cream -- whipped

Melt chocolate with milk and salt in double boiler. Stir constantly overboiling water until very thick. Gradually stir in water; keeping smooth,continue cooking, stirring often until mixture thickens. Remove from heat.Stir in vanilla. Pour into shell. Cool at room temperature 1/2 hour.Refrigerate at least 3 hours. Garnish with whipped cream just beforeserving.This is from a very old Eagle Brand cookbook. This is very rich

and delicious! Formatted by Elaine Radis

Source:"Janis Hurley"

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Matzos Chocolate Torte


-------- ------------ --------------------------------4 egg yolks -- beaten

1/2 cup sugar1/4 pound almonds -- blanched1/4 pound sweet chocolate -- grated1/4 pound raisins1/2 cup matzo meal -- sifted fine

juice of one orange1/4 cup wine

4 egg whites -- beaten stiff

Beat sugar and eggs until very light, add almonds, grated chocolate,raisins, matzo meal, the wine and orange juice, and lastly the whites of


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eggs. Bake in spring form in moderate oven.

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Milk Chocolate Pie



4 ounces milk chocolate1/4 cup milk

2 tablespoons sugar3 ounces cream cheese -- softened1 package cool whip -- thawed(8oz)1 prepared graham cracker or

chocolate cookie crust

Heat chocolate and 2 tb milk in saucepan over low heat, stirring untilmelted.Beat sugar into cream cheese. Add remaining milk and chocolatemixture and beat until smooth.Fold chocolate mixture into whipped topping,

in a bowl, blend until smooth. Spoon into crust and freeze for about fourhours... store in freezer.

Source:"Marie Frangipane"

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Mississippi Mud



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-----crust-----2 cups graham cracker crumbs1/4 cup sugar granulated1/2 cup butter or oleo -- softened

-----filling-----12 ounces cool whip

3/4 cup sugar' granulated8 ounces cream cheese -- softened1 small pkg inst. chocolate1 small pkg inst. butterscotch3 cups milk

METHOD: THOROUGHLY BLEND CRUST INGREDIENTS IN CUISINART. PRESS FIRMLY INBOTTOM OF PAN.BLEND TOGETHER HALF OF THE COOL WHIP, SUGAR, AND CREAMCHEESE. SPREAD MIXTURE ON TOP OF CRUST. WHIP TOGETHER THE PUDDINGS ANDMlLk AND SPREAD ON TOP OF CREAM CHEESE MIXTURE. TOP WITH REMAINING COOLWHIP.


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Mississippi Mud Cake


-------- ------------ --------------------------------2 sticks margarine2 cups sugar2 tablespoons cocoa4 Eggs

1 teaspoon vanilla1 jar marshmallow cream1 1/2 cups flour1 1/3 cups coconut1 1/2 cups chopped nuts

Cream together margarine, sugar and cocoa, add eggs and vanilla, mixwell.

Add flour, coconut and nuts and beat 1 to 2 minutes.


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Bake in a 9x13 inch pan 30 minutes at 350 degrees.

When done, and still hot - spread on the marshmallow cream, making asthick and heavy as desired.

When cool, frost and chill before serving.

FROSTING: 1 Box powdered sugar 1/3 Cup cocoa 1/2 Cup canned milk 1 Stick

margarine, melted

Cream together and spread over cake.

Does not have to be refrigerated but is better.


MC Formatted using MC Buster & SNT on 4/10/98

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Mocha Dream Pie


-------- ------------ --------------------------------8 phyllo strudel sheets(12x17)1 package unflavored gelatin1/2 cup milk -- cold1/2 cup milk -- heated to boiling

2 tablespoons unsweetened cocoa powder2 teaspoons instant coffee

15 ounces ricotta cheese

1/2 cup sugar1 teaspoon vanilla extract1/2 teaspoon ground cinnamon1/4 teaspoon salt

Preheat oven 350:. Spray 9-in pie plate with non-stick cooking spray;place on baking sheet. Place 4 phyllo strudel sheets across pie plate,extending sheets over sides; press gently into plate. Place remaining 4sheets in opposite direction across pie plate, extending sheets oversides, to form cross; press gently into pie plate. With scissors, cut edge1 inch beyond rim of plate; pierce crust with fork. Squeeze phyllo strudel


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trimmings into small bundles; place on baking sheet. Spray crust andbundles with cooking spray. Bake 15 minutes or until golden brown; cool onwire rack. In blender, sprinkle unflavored gelatin over cold milk; letstand 2 minutes. Add hot milk, cocoa and instant coffee and process at lowspeed until completely dissolved, about 2 minutes. Add remainingingredients and process at high speed until thoroughly blended, scrapingsides once, about 2 minutes. Pour into prepared crust; chill until firm,at least 2 hours. Garnish with phyllo bundles.

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Mocha Sundae Pie


-------- ------------ --------------------------------18 oreo cookies

1/3 cup unsalted butter -- melted2 ounces unsweetened chocolate2 tablespoons unsalted butter

1/2 cup sugar7 ounces evaporated milk1 quart coffee or mocha almond -- fudge ice cream; sof1 cup heavy cream2 tablespoons powdered sugar2 tablespoons kahlua1/2 cup nuts -- chopped

Lightly butter a 9" springform pan. Crush the cookies. Stir in the meltedbutter and mix well. Press into the prepared pan. Chill until firm. In aheavy saucepan, melt the chocolate with the butter over low heat. Stir inthe sugar. Slowly pour in the evaporated milk. Cook over high heat for 5to 10 minutes, or until thickened. Transfer to a bowl. Chill in the

freezer until the ice cream is firm. Spread with the chocolate sauce.Return to the freezer. Whip the cream with the sugar and Kahlua untilfirm. Spread over the pie. Sprinkle with the chopped nuts. Freeze untilfirm, about 4 hours. Let stand for 5 minutes before serving.


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Mud Pie


-------- ------------ -------------------------------------crust-----

12 oreo cookies -- crushed well3 tablespoons butter -- melted1 quart coffee ice cream

-----mud sauce-----1 cup semi-sweet chocolate chips

1 cup miniature marshmallows1 cup evaporated milk1 teaspoon vanilla

-----garnish-----1 cup whipping cream -- whipped2 ounces kahlua liqueur1/4 cup powdered sugar1/2 cup nuts -- chopped

Combine cookie crumbs and butter and press into bottom of buttered 9-10"pie pan. Refrigerate. When chilled, spoon one-half softened ice cream ontop of crust. Pour half of Mud Sauce over ice cream and proceed withanother layer of ice cream and top off with the remaining Mud Sauce. Mud

Sauce: In medium saucepan, melt the sauce ingredients over medium heat,stirring constantly until mixture thickens, adding vanilla after removingsauce from heat. Cool long enough so as to not melt the ice cream whilepouring Mud Sauce over it. Top with Garnish and freeze. Garnish: Whipcream, add powdered sugar and Kahlua. Decorate top of Mud Pie withGarnish: Use decorating bag with star or shell tip or spread whipped creamover pie and sprinkle top with finely chopped nuts. Freeze solid.

Ideas: Double the recipe and use a buttered 9 x 13" pan. This shouldserve 24 persons. If you don't like nuts on top, try chocolate curls. Usea block of chocolate and with a potato peeler, peel the chocolate alongone of the edges. Use chocolate at room temperature or else you'll getbits and pieces of shavings.

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Peanut Butter Pie

Recipe By : Michael CookServing Size : 8 Preparation Time :0:00


-------- ------------ --------------------------------8 ounces extra crunchy peanut butter3 ounces cream cheese1 cup powdered sugar1 large contai cool whip

graham cracker crustchocolate is best

1 package small of peanuts -- crushed

Mix the peanut butter, cream cheese, powdered sugar, and 1/2 of the coolwhip together well. Put into crust, cover with remaining cool whip,

sprinkle the nuts on top and chill in refrigerator.

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Peppermint Stick Pie


-------- ------------ -------------------------------------crust-----

1 1/2 cups chocolate wafer crumbs1/4 cup margarine or butter -- melted

-----filling-----24 marshmallows -- large

1/2 cup milk1 teaspoon vanilla1/8 teaspoon salt

6 drops peppermint extract6 drops red food color1 cup whipping cream2 tablespoons peppermint candy -- crushed

Heat oven to 350:F. Mix wafer crumbs and melted margarine. Press firmly


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against bottom and sides of an ungreased 9" pie plate. Bake 10 minutes.Cool. Heat marshmallows and milk over low heat, stirring constantly, justuntil marshmallows are melted. Remove from heat; stir in vanilla. salt,extract and food color. Refrigerate, stirring occasionally, until mixturemounds slightly when dropped from a spoon.Beat whipping cream in chilledbowl until stiff. Stir marshmallow mix until blended well; fold intowhipped cream. Pour into crust. Refrigerate at least 12 hours. Beforeserving, sprinkle with crushed candy.

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Raspberry And Chocolate Pie


-------- ------------ -------------------------------------crust-----

1 1/4 cups vanilla wafer crumbs1/2 cup pecans -- finely chopped1/3 cup butter -- melted

3 tablespoons sugar1/3 cup semi-sweet chocolate chips

-----filling-----8 ounces cream cheese -- softened3/4 cup powdered sugar -- sifted

1 teaspoon vanilla1 cup whipping cream

20 ounces raspberries -- frozen*1/2 cup raspberry jam -- seedless**

* 2 (10 oz.) boxes, defrosted and drained. ** Jam should be heated untilmelted. Crust: Combine all ingredients except chocolate chips. Mix untilblended.Pat mixture on the bottom and sides of a buttered 9 inch pie pan.

Bake at 350 degrees for about 8 minutes.Sprinkle the chocolate chips ontop and return to oven for 1 minute to melt chocolate. Remove from ovenand spread melted chocolate evenly on crust, forming a thin chocolatelayer. Set aside to cool. Beat together the cream cheese, sugar andvanilla until light and fluffy. In a separate bowl, beat the cream untilit is stiff. On the lowest speed, beat the whipped cream into the creamcheese mixture until blended. Pour into prepared crust. Stir together theraspberries and melted jam until fruit is evenly coated. Gently spreadraspberries over cream mixture. Refrigerate. Note:When I double this, Idouble everything except the raspberries and use a 9X13 dish. Afterinviting 4 cooking instructors over for lunch one day, and wondering what


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I had gotten my self into (I was a nervous wreck - one of them was oncewith Pillsbury and the creator of their ready-made pie crusts) this iswhat I decided on for dessert. They all requested the recipe; so I thoughtit must be worth sharing it with my friends here.

Source:"shirley ferguson"

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Rocky Road Chocolate Creme Pie


-------- ------------ --------------------------------1 package chocolate creme pie mix2 3/4 cups milk1 cup marshmallows -- minature6 ounces chocolate chips1 package dream whip topping

From the pie mix package, combine the chocolate crumbs with the meltedoleo and press firmly in bottom and sides of pie pan. In a small bowl,blend chocolate creme filling mix and 2 1/4 C milk at lowest sped for 2mins. Then beat 2 mins at highest speed possible until smooth. Fold inmarshmallows and 3/4 C chips.Spread evenly in crust. In small bowl, blendwhipped topping and 1/2 C milk at low speed until moistened.Then beat 5mins at high speed until topping forms peaks. Spread evenly over filling.Top with reserved 1/4 C chocolate chips. Chill at least 30 mins in refrig.* I would probably use cool whip instead of fussing with dream whip.


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Southern Chocolate Pecan Pie


-------- ------------ --------------------------------1 unbaked 9" pie shell4 ounces sweet cooking chocolate3 tablespoons butter or margarine1 teaspoon instant coffee granules1/3 cup sugar

1 cup light corn syrup3 eggs -- slightly beaten1 teaspoon vanilla1 cup pecans -- chopped coarsely

-----topping-----1 teaspoon instant coffee granules1/2 cup heavy cream

1 tablespoon sugar1/4 teaspoon vanilla

Melt chocolate; stir in coffee. Remove from heat.Combine sugar and syrupin another pan. Bring to a boil, stirring until sugar is dissolved. Reduceheat and boil gently for 2 minutes, stirring occasionally.Remove from heatand add the chocolate mixture. Pour slowly over eggs, stirring constantly.Stir in vanilla and pecans. Pour into pie shell. Bake at 375' for 45-50minutes or until filling is completely puffed across top. Cool and garnishwith the topping and pecan halves if desired.

Coffee-flavored Topping: Combine the coffee granules, heavy cream, sugarand vanilla in a chilled bowl. Whip just until soft peaks form. 1 cup.


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Toll House Pie


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2 eggs -- beaten fluffy1/2 cup flour1/2 cup sugar1/2 cup brown sugar3/4 cup margarine -- softened

1 cup chopped nuts1 cup chocolate chips1 9" unbaked pie crust

Beat eggs until fluffy. Add flour, sugar and brown sugar. Mix inmargarine. Stir in nuts and chips.Fill 9" pie crust, and bake 50-60minutes at 325*.

Source:"Judy Lausch"

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Turtle Pie 1


Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------18 chocolate wafer cookies

1/4 cup unsalted butter1 cup chocolate fudge topping6 cups pecan-praline ice cream1/2 cup butterscotch sauce1/2 cup chopped pecans

whipped cream

Finely grind cookies in processor. Transfer to bowl. Mix in melted butter.Press crumbs into a 9" pie dish. Freeze until cold, 20 min. Spreadchocolate fudge topping evenly over bottom of crust. Spoon ice cream over.

Smooth top. Freeze until firm, at least 4 hours or overnight. Spreadbutterscotch sauce over ice cream. sprinkle with pecans. Spoon whippedcream into pastry bag fitted with med. star tip. Pipe cream decorativelyaround edge of pie and serve.


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Turtle Pie 2


-------- ------------ --------------------------------1 can sweetened condensed milk1 cup pecan halves1 tablespoon vanilla1 pie shell -- 9" baked1/2 cup semi-sweet chocolate chips1/4 cup whipping cream

In a medium saucepan, combine condensed milk, pecans and vanilla. Cookover medium heat, stirring constantly, until mixture thickens and beginsto pull away from the sides of the pan, about 10-12 minutes.Spread nutmixture in bottom of baked pie shell. In a small saucepan, combinechocolate chips and cream.Cook over medium heat, stirring constantly untilchocolate melts and combines with cream. Pour over pie filling: chill.Remove from refrigerate one hour before serving. Ultra rich!!!!


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Twinkie Pie


-------- ------------ --------------------------------butter

9 twinkies3 eggs; large -- seperated1 dash cream of tartar1/2 cup sugar


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1/2 teaspoon vanilla extract6 ounces chocolate chips -- semisweet1 cup pecans -- chopped1 cup heavy cream -- whipped

Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkiesin thirds, LENGTHWISE, and put one layer on the bottom of the casserole.Beat egg whites, with the cream of tartar and sugar, adding vanilla. Melt

chocolate chips in the top of a double boiler. Add egg yolks to chocolate,slowly, continuing to stir over boiling water. Fold chocolate into eggwhites. Spread over Twinkies, then sprinkle with about half of the nuts.Layer on more twinkies, more chocolate, more nuts. Continue layering. Topwith whipped cream and a single whole Twinkie. Chill and serve.

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Ww Chocolate Banana Pie


-------- ------------ --------------------------------4 tablespoons peanut butter1 tablespoon honey1 1/2 ounces rice krispies1 banana -- medium1 package chocolate pudding -- low-cal2 cups skim milk

Melt the peanut butter and the honey. Stir in Rice Krispies. Pat into a 9"pie pan. Mix pudding and skim milk. Slice banana over crust. Pour puddingover banana. Chill. Makes 4 servings. Each serving = 1 fat, 1/2 fruit, 1protein, 1/4 bread, 1/2 milk and 45 optional calories. Formatted by JoyceBurton-PDPP83A.

Source:"Deborah Clough"


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