Beat eggs until foamy. Blend flour, sugar and brown sugar into eggs.
Add butter or margarine. Stir in chocolate chips and pecans. Pour into
a 9 inch unbaked pie shell. Bake for one hour at 325 degrees.
Sprinkle chopped pecans over bottom of baked pie shell. Combine next
4 ingredients in heavy saucepan over medium heat. Stir and bring to
boil. Keep stirring as it continues to boil for 5 minutes. Be careful
because it sticks to the bottom of the pan quite readily. Remove from
heat. Slowly beat with spoon about 2 minutes until it shows signs of
thickening; not too long or it will harden when cool. Carefully spoon
over chopped pecans. Visualize the pie being cut into 8 wedges. Now
place pecan halves around outside edge in upright position against
crust sothere will be 2 pecans in each wedge. These are the turtle's
feet. Push them down into filling so they stay upright. Cool. Melt
chocolate chips and butter in small saucepan over low heat. Spread
over pie. Chill. Makes 1 pie.
In double boiler, melt together snicker bars, peanut butter and half &
half. Fold in 4 cups cool whip. Pour into crust and freeze 4-5 hours
before serving. Top with cool whip and chocolate syrup.
Preheat oven to 325 degrees. Toss together the coconut flakes,
chocolate chips and chopped pecans. Place in pie shell. Mix sugars, salt
and melted margarine. Beat in corn syrup and vanilla. Gently fold eggs
into sugar mixture. Pour evenly over ingredients in prepared pie shell.
Bake 55-65 minutes, or until deep golden brown on top and nearly set
in center. Cool at room temperature.
Heat oven to 375 degrees. Melt shortening. Combine the graham
cracker crumbs and 2 tbsp sugar. Stir in melted shortening. Spray a 9
inch pie pan with non-stick cooking spray. Presh the crumb mixture
into bottom and up the sides of pan. Bake until edges start to brown,
5-8 minutes. Cool. Beat milk and egg together. In a saucepan,
combine the remaining 2/3 cup sugar, cornstarch, cocoa and a pinch of
salt. Gradually stir in the milk mixture. Cook over medium low heat,
stirring frequently, until mixture thickens and comes to a boil, 10-12
minutes. Boil, stirring, 1 minute. Remove from heat. Stir in vanilla.
Pour into cooled pie crust. Chill til set, several hours or overnight.
Spread whipped topping on pie and chill til ready to serve.
Preheat oven to 350. Combine all ingredients in a blender and blend on
high for 1 minute/ Pour mixture into a greased 9" pie plate. Bake for
30 min. or until set. Cool completely before serving. SErve topped with
whipped cream. nuts, cherries, of chocolate sprinkles. (*-Bisquick)
Mix sugar & flour; add eggs, then butter. Add walnuts, chocolate chips& vanilla. Pour all into pie shell & bake 30 minutes at 350. Test with atoothpick in the center & bake longer if necessary. The pie should besomewhat chewy.
Melt the margarine and set aside. Combine the sugar and baking cocoa
in a bowl. Stir in the evaporated milk, eggs, melted butter or
margarine, and vanilla, blending well. Stir in the coconut and pecans
and turn into two unbaked pie shells. Bake in a 350 degree F. oven for
40 minutes or until set around the edges. Cool on racks. Makes 2 pies
of 6 servings each.
Combine pie filling and milk in saucepan;add butter and chocolate
Cook and stir over medium heat until mixture comes to a full bubbling
boil.Remove from heat.Cool 5 minutes,stirring twice. Pour into shell
and chill 3 hours.Garnish with whipped topping and chocolate curls,if
desired.Note:Plastic wrap may be placed on surface of pie filling before
chilling.
Mix flour,cocoa,sugar.Add egg yokes.Add milk a little at a time until
you have the dry ingredients and eggs mixed well. Add vanilla and
butter. Cook over medium heat until thick stirring constantly.Pour into
baked pie shell. Top with meringue and brown. Makes 2 - 8 inch pies
from filling.
Fill pie crust with softened mint chocolate chip ice cream. Re-freeze
until firm. Garnish before serving with whipped cream and thin
chocolate covered mints.
Combine crumbs and butter. Press into a 9-inch pie pan. Freeze while
preparing filling. In a mixing bowl, blend ice cream, crushed malted
milk balls and 1 T milk. Spoon into crust. Freeze for 1 hour.
Meanwhile, blend malted powder, marshmallow cream and the
remaining milk. Stir in whipping cream; whipped until soft peaks form.
Spread over ice cream layer. Freeze several hours or overnight. Before
serving, garnish with whipped cream and malted milk balls.
In a small bowl, soften the gelatin in the water. Set aside. In a 1-qt.
saucepan, combine the sugar, cornstarch, and salt. Gradually stir in
the eggnog. Cook over med. heat, stirring constantly, until thickened.
Cook for 2 mins. Remove from the heat and add the gelatin mixture,
stirring until dissolved.
Divide the filling in half, setting half aside to cool. Add the melted
chocolate and vanilla to half; stir well, and pour into the pie shell. Chill
until set.
Add rum extract to the remaining filling. Whip 1 cup of cream and fold
into the cooled mixture. Spoon over the chocolate layer and chill.
Whip the remaining cream and add the confectioners sugar. Spread
over the pie, or pipe from a pastry bag, and garnish with chocolate
curls, if desired. Serves 6 to 8.
Prepare whipped topping mix per package directions in a large mixing
bowl. Add remaining 1 1/2 cups milk and pudding mix. Whip, then beat
at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie
shell. Chill at least 4 hours.
Beat together cream cheese and sugar; set aside. Heat chocolate and
milk over low heat, stirring until melted; remove from heat. In a
separate bowl, whip cream until soft mounds hold their shape. Beat in
cream cheese mixture only until blended. Beat in chocolate mixture
only until color is uniform. Turn into 9-inch baked pie shell (graham
cracker, pastry or creme de menthe). Chill at least 2 hours before
serving. Garnish with shaved chocolate if desired. Serves 6
Prepare pudding mix with milk as directed on package. Fold in whipped
topping. Stir in 1 cup cookies and the "ROCKS" into the pudding
mixture. Spoon the mixture into the pie shell. Sprinkle with remaining
cookies. Freeze until firm. Garnish with gummy worms or gumdrops, if
desired. Let stand 10 minutes, at room temperature before serving.
Store leftover pie in freezer. Makes 6 servings.
Mix sugar, eggs and margarine; stir well. Add cornstarch, vanilla and
chocolate chips. Pour into unbaked pie shell. Bake at 350 degrees for
45 to 50 minutes.
Preheat oven to 350 degrees F.
Place cookies in a food processor; process until crumbly. Add sugar,
margarine, and eggwhite; pulse 5 times or just until moist. Press
crumb mixture evenly into a 9-inch pie plate coated with cooking
spray. Bake at 350 degrees for 8 minutes. Freeze piecrust 30 minutes.
Place an extra large bowl in the freezer. Remove yogurt from freezer;
let stand at room temperature while crust is cooling. Spoon yogurt into
chilled bowl. Stir cherries and minichips into yogurt; freeze 30 minutes
or just until set but not solid. Spread preserves over bottom of
prepared crust. Spoon yogurt mixture evenly over preserves; freeze
until set. Cover with plastic wrap; freeze 6 hours or until firm. Place
pie in refrigerator 30 minutes before serving to soften.
Melt chocolate bars and marshmallows in milk in top of double boiler.
Cool. Fold in whipped cream, chocolate chips and slivered almonds.
Pour into graham cracker crust. Garnish with shaved chocolate.
Refrigerate for at least 4 hours.
Mix sugar, cocoa and margarine. Stir well. Add eggs and beat with
electric mixer for 2 1/2 minutes. Add milk and vanilla. Mix well. Pour
into unbaked Deep Dish pie shell. Bake for 45 minutes at 325.