Pies

Pies

 

10-Minute German Sweet Chocolate Cream Pie

 

4 oz Package German sweet chocolate,

1/3 c Milk,

2 tb Sugar,

3 oz Package cream cheese, softened,

3 1/2 c Whipped topping, thawed

1 8-inch graham cracker pie crust.

 

Heat chocolate and 2 TBSP of the milk in saucepan in saucepan over

low heat, stirring until chocolate is melted. Beat sugar into cream

cheese; add remaining milk and chocolate mixture and beat until

smooth. Fold in whipped topping, blending until smooth. Spoon into

crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if

desired.

 

Bavarian Chocolate Pie

 

1 9″ baked pie crust, or crumb Crust.

1 Envelope unflavored gelatin

1 2/3 c Milk, divided

2/3 c Sugar

1/3 c cocoa

2 tb Butter or margarine

3/4 ts Vanilla

1/2 c Chilled whipping cream

 

In medium saucepan sprinkle gelatin over 1 c. milk; allow to stand 2

minutes to soften. Stir together sugar and cocoa; add to mixture in

saucepan. Cook over low heat, stirring constantly until mixture boils.

Remove from heat; add butter, stirring until melted. Blend in

remaining 2/3 c. milk and vanilla. Cool; chill, stirring occassionally,

until mixture begins to set. Beat whippping cream until stiff; carefully

fold into chocolate mixture.

 

Berry Chocolate Pie

 

1 Pie crust, baked empty

1 c Milk chocolate chips

3 tb Milk

1 ts Vanilla extract

1 pk Frozen sliced strawberries in syrup (thawed)

1 pk (8 oz for regular crust; 12 oz for deep dish crust) frozen whipped

topping (not lite) thawed

 

In medium microwave safe bowl, combine chocolate chips and milk.

Microwave on MEDIUM (50% power) 1 1/2 minutes stirring every 30

seconds. Stir until chocolate is completely melted and smooth. Stir in

vanilla.

Pour chocolate inot baked pie crust. Refrigerate at least 2 hours.

Before serving, stir together strawberries and whipped topping in

medium bow. Spread over chocolate layer. Garnish with chocolate

nonpareils (optional)

 

Black Bottom Pie

 

1/4 c Butter or margarine

1 1/2 c Chocolate cookie crumbs

3 tb Sugar

3 oz Pk vanilla pudding and pie filling (not instant)

1 1/2 c Milk

1 c Heavy cream, chilled

3 tb Creme de cocoa

2 tb Chocolate sprinkles

 

In a 9-inch, heat-resistant, non-metallic pie pan melt butter in

Microwave Oven 1 minute. Combine cookie crumbs and sugar in a

small bowl until well blended. Stir cookie mixture into butter. Press

mixture onto bottom and sides of pie pan. Heat, uncovered, in

Microwave Oven 2 minutes or until crust has a crunchy texture. Allow

to cool while preparing filling. In a medium-sized, heat-resistant, nonmetallic

bowl empty package of pudding mix. Gradually stir in milk

until smooth. Heat, uncovered, in Microwave Oven 2 minutes. Stir and

heat an additional 3 1/2 minutes or until mixture boils. Stir

occasionally. Place wax paper on top of pudding so that a skin does not

form and chill in refrigerator. While pudding is chilling, whip cream.

Stir 3 tablespoons creme de cocoa into pudding. Fold whipped cream

into chilled pudding. Pour into prepared crust and chill 3 to 4 hours or

until set. Garnish top with chocolate sprinkles.

 

 

Bourbon and Chocolate Pecan Pie

 

1 c Sugar

1/4 c Butter — melted

3 Eggs — slightly beaten

3/4 c Light corn syrup

1/4 ts Salt

2 tb Bourbon

1 ts Vanilla

1/2 c Pecans — chopped

1/2 c Chocolate chips

1 9 inch pie shell

 

Cream sugar and butter. Add eggs, syrup, salt, bourbon and vanilla.

Mix until blended. Spread pecans and chocolate chips in bottom of pie

shell. Pour filling into shell. Bake in 375 degree oven for 40-50

minutes.

 

Cafe au mint chocolate pie

 

2 pt Coffee ice cream

1/2 c Semi-sweet chocolate chips

3 T Whipping cream (or condensed Milk)

1 1/2 Sleeves of Girl Scout Thin Mint Cookies (crushed)

 

Heavily grease sides and bottom of a 9 inch pie pan with regular (not

light) stick margarine. Crumb cookies in food processor and press into

pie pan. Bake this for 10 minutes at 350 degrees. Soften ice cream in

refrigerator for four hours (or 1 hour room temperature). Fill baked

cool pie shell with ice cream and cover with wax paper. Freeze. Melt

chocolate chips and whipping cream over lowest heat and spread over

pie. Refreeze.

 

Chocolate Cheese Pie

 

1 pk 8 oz. cream cheese,softened

3/4 c Sugar

2 ea Eggs

1/2 c Chilled whipping cream

1 c Cherry pie filling

1 pk 3 oz. cream cheese,softened

1/4 c cocoa

1 ts Vanilla extract

1 ea 8″ packaged crumb crust

 

Heat oven to 350 degrees.In large mixer bowl, combine cream cheese

and sugar; beat well. Blend in cocoa, scraping sides of bowl and

beaters frequently. Add eggs and vanilla; blend well. Blend in whipping

cream. Pour into crust. Bake 35 to 40 minutes. (Center will be soft but

will set upon cooling. Cool to room temperature. Cover and chill

several hours or overnight. Garnish with cherry pie filling. Serve 6 to 8.

 

Chocolate Cherry Cream Pie

 

22 Graham Crackers

2 tb Sugar

6 tb Butter, melted

1 pk 4 servings, instant chocolate pudding mix

1/2 Tub Coolwhip

1 cn Cherry Pie Filling

 

Crush crackers with rolling pin, between waxpaper. Combine with

sugar and butter, stir well. Press firmly into 9″ pieplate. Bake at 350 F

for 8 minutes, cool before filling. Prepare pudding as directed for pie

filling. Chill for 30 minutes, spread into crust. Spread coolwhip

carefully on top. Spoon cherries on top. Chill for 2 hours before

serving.

 

Chocolate Chess Pie

 

2 Eggs, beaten

1 t Vanilla

1 Stick margarine, melted

1 1/2 c Sugar

1 cn Evaporated milk

3 1/2 T Cocoa

 

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.

 

Chocolate Chip Almond Pie

 

6 Chocolate bars with almonds

17 Marshmallows

1/2 c Milk

1 c Heavy cream, whipped

1/2 c Chocolate chips

1/2 c Slivered almonds

1 Baked graham cracker crust

 

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.

 

Chocolate Chip Cherry Pie

 

40 Chocolate wafers, reduced calorie(5.3oz)

2 tb Sugar

2 tb Stick Margarine, melted

1 lg Egg

Cooking Spray

4 c Vanilla low-fat Yogurt

1 c Cherries, pitted,

1/2 c Semisweet choco minichips

1/2 c Black cherry preserves, melted

 

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.

 

Chocolate Chip Pie

 

1 c Sugar

2 Eggs

1 Stick of margarine, melted

1/4 c Cornstarch

1 ts Vanilla

1 c Pecans

1 c Chocolate chips (6 oz.)

 

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.

 

Chocolate Cream Pie

 

1 c Semi-sweet chocolate pieces

1/3 c Milk

2 c Sugar

3 oz Cream cheese, softened

1 c Whipping cream

1 ea Pie crust, baked

 

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

 

Chocolate Crunch Pie

 

1 pk Chocolate flavored pudding pie filling (4 serve size)

1 c Cold milk

3 1/2 c Cool whip (8 oz size)

20 Chocolate sandwich cookies, ground up

1 1/2 c Chocolate chips or other rocks (peanuts, peanut butter chips,

etc.)

1 (6 oz.) chocolate crumb crust

 

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.

 

Chocolate Dream Pie

 

2 Envelopes whipped topping mix

2 3/4 c Cold milk

2 pk Chocolate Flavor Instant Pudding mix

1 9-inch prepared pie shell

1 ts Vanilla

 

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.

Chocolate Eggnog Layer Pie

 

1 Envelope unflavored gelatin

1/2 c -Water, cold

1/3 c Sugar

2 tb Cornstarch

1/4 ts Salt

2 c Commercial eggnog

1 1/2 Squares unsweetened chocolate, melted

1 ts Vanilla

1 9″ pie shell; baked

1 ts Rum extract

2 c Whipping cream

1/4 c Confectioners sugar

Chocolate curls; optional

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.

 

Chocolate Malt Shoppe Pie

 

1 1/2 c Chocolate cookie crumbs

1/4 c Butter, melted

1 pt Vanilla ice cream, softened

1/2 c Malted Milk Ball Candy, crushed

2 tb Milk, divided

3 tb Instant chocolate malt powdr

3 tb Marshmallow Cream Topping

1 c Whipping cream

 

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.

 

Chocolate Mint Ice Cream Pie

 

1 Chocolate cookie crumb pie crust

1 qt Mint chocolate chip ice cream; softened

8 Thin mints

Whipped cream

 

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.

 

Chocolate Pie

 

2 tb Flour, (heaping)

1 c Sugar

1 c Large can evaporated milk

1/2 ea Stick margarine or butter

1/4 c Cocoa

2 ea Egg yolks

1 c Milk, 1 cup (mixed)

1 ts Vanilla

 

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.

Double Chocolate Pie

 

2 pk Jello chocolate or chocolate

1 Flavor pudding and pie filli

3 1/2 c Milk

2 tb Butter or margarine

2 ea Squares baker’s semi-sweet c

1 ea Baked 9 pie shell,cooled

 

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.

 

German Chocolate Pie

 

3 c Sugar

7 tb Baking Cocoa

13 oz Evaporated Milk

4 Eggs: Lg, Beaten

1/2 c Butter Or Regular Margarine

1 ts Vanilla

2 c Coconut; Flaked

1 c Pecans; Chopped

2 Unbaked 9-inch Pie Shells

 

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.

 

Impossible Chocolate Cream Pie

 

2 Eggs

1 c Milk

1/4 c Butter (1/2 stick) or marg.

2 oz Unsweetened chocolate (2 sqares) melted & cooled

1 c Sugar

1 ts Vanilla extract

1/2 c Biscuit baking mix*

 

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.

 

Kentucky Derby Pie

 

1 c Sugar

1/4 c Flour

2 Eggs; beaten

4 oz Butter; melted & cooled

1 c English walnuts

1 c Chocolate chips

1 ts Vanilla

1 Pie shell, 9″; unbaked

 

Mix sugar & flour; add eggs, then butter. Add walnuts, chocolate chips

& vanilla. Pour all into pie shell & bake 30 minutes at 350. Test with a

toothpick in the center & bake longer if necessary. The pie should be

somewhat chewy.

 

Light Chocolate Pie

 

2 tb Vegetable shortening

1 c Graham cracker crumbs

2 tb Sugar PLUS 2/3 c Sugar

3 c Milk (1%)

1 Egg

5 tb Cornstarch

6 tb Cocoa

Salt

1/2 ts Vanilla

2 c Non-dairy topping

 

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.

 

Millionaires Pie

 

1 10″ pie shell, partially baked in its pan

1 c Coconut flakes

1 c Semi-sweet chocolate chips

1 c Chopped pecans

1/2 c Brown sugar

3/4 c White sugar

Pinch of salt

1 1/2 T Margarine, melted

1/2 c Light corn syrup

1/4 t Vanilla

4 Eggs, beaten

 

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.

 

Snicker Pie

 

5 Snicker bars, king size

1 1/2 tb Half & half

1/2 c Peanut butter

4 c Cool whip

 

1 Graham cracker crust (Deep-Dish -OR- Chocolate)

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.

 

Toll House Pecan Chocolate Pie

 

2 Eggs

1/2 c All-purpose flour

1/2 c White sugar

1/2 c Brown sugar — firmly packed

3/4 c Butter or margarine, softened

1 (6 oz.) pkg. Toll House Semi-sweet Chocolate

1 c Pecans — chopped

1 (9 inch) pie shell – Unbaked

 

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.

 

Turtle Pie

 

1/3 c Chopped pecans

1 Baked 9 inch pie shell

1/2 c Sweetened condensed milk

1/2 c Brown sugar, packed

1/2 c Butter or margarine

2 tb Corn syrup

16 Pecan halves

2/3 c Semisweet chocolate chips

2 tb Butter or margarine

 

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.