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10 Minute German Sweet Chocolate Cream Pie Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 german chocolate cake mix 1/3 cup milk 2 tablespoons sugar -- optional 1 package cream cheese 3 1/2 cups cool whip -- 8-oz container 8 " graham cracker crust Thaw Cool Whip. Heat 1 pkg. (4 oz.) Baker's German Sweet Chocolate and 2 T milk 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 chocolate mixture into whipped topping, blending until smooth. Spoon into baked 8" Graham Cracker Crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. Store any leftover pie in freezer.

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Adobe Pie Recipe By : penny schenck Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 3/4 cups chocolate wafer cookies crumbled 1/4 cup butter 1 teaspoon amaretto 1 pint vanilla ice cream -- softened 1 pint coffee ice cream -- softened 2 ounces semi sweet chocolate -- grated In a medium bowl, place the cookie crumbs, melted butter and Amaretto. Mix the ingredients together. Press mixture into a buttered pie pan to form a pie shell. Preheat oven to 350 deg. Bake the pie crust for 6-8 min. Let cool and then freeze for 15 min. Spread the vanilla ice cream evenly over the bottom of crust and freeze for 15 min. or until ice cream is

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

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Amelia Island Mud Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------crust----1 1/2 cups oreo cookie crumbs 2 tablespoons butter -- melted -----filling----1 pint chocolate ice cream -- soften 2 tablespoons kahlua 1 tablespoon coffee 2 tablespoons whipped cream 2 tablespoons brandy fudge topping Combine oreo crumbs and butter. Press into pie plate and freeze. Whip ice cream with coffee, brandy and kahlua. Fold in whipped cream. Pour into pie shell. Freeze. Top with fudge topping and freeze again. Serve with whipped cream and maraschino cherries.

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Angus Barn Chocolate Chess Pie

Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/3 sticks butter 1 1/2 sq. unsweetened chocolate 1 1/3 cups sugar 3 small eggs 1/3 teaspoon salt 1 teaspoon vanilla 1 9 in. pie crust -- unbaked Melt butter and chocolate over boiling water. Mix sugar, eggs, salt and vanilla; add to chocolate mixture. Pour into pie shell and bake at 375 deg. for about 35 minutes. From: "North Carolina's Historic Restaurants"

Source: "caroline mccall"

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Ann's Chocolate Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------crust: 1 cup butter (not margarine) 4 tablespoons sugar 2 cups flour filling: 6 ounces chocolate chips 1/4 cup corn syrup 1/4 cup water 1/2 cup sugar 1/4 cup water 1 egg white 1 teaspoon vanilla 1 teaspoon lemon juice 1 cup whipping cream CRUST: Mix butter and together and add flour. Mix until crumbly (about 3 mins on med). Pat 2/3 of mixture into pie pan or spring pan and put remainder into a small pan. Heat both at 350 for about 15 mins (or until

light brown). Stir the small pan amount once during cooking time to create crumbs. Once done put in refrigerator to cool completely. FILLING: Melt choc in corn syrup and 1/4 cup of water. (Can be done over low heat or in the microwave 4 mins on med.) Stir to incorporate and put in refrigerator to 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 takes a long time about 20 minutes with my mixer). In a separate bowl beat the whipping cream until thick. Fold cream and half of the chocolate mixture into the egg white mix. Spoon into shell. Drizzle other half of the chocolate over filling and cut throughout with knife. Sprinkle crumbs over top and cool until firm (about two hours). This is my all time favorite pie, it is rich but sooo fabulous. (It can be made in a pie shell but I have best results in a spring release pan) Posted by Ann Morin, A.MORIN4 on Genie

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Black Bottom Pie Recipe By : Helen Corbitt Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------botton layer----1 gingersnap crust 1 tablespoon unflavored gelatin 4 tablespoons cold water 2 cups milk 1/2 cup sugar 1 tablespoon cornstarch 1/4 teaspoon salt 4 egg yolks -- beaten 2 ounces unsweetened chocolate -- melt 1 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 until think. Add gradually to beaten egg yolks. Return to double boiler and cook 3 minutes longer. Stir in gelatin to dissolve. Divide in half; add melted chocolate 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 whites until frothy; add cream of tartar; continue beating to a soft peak., and gradually add sugar. Fold meringue into cooled custard; add flavorings.

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

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Bon Bon Pie Recipe By : Carol Morgan Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 9" cookie pie crust 1 1/4 packages nestles bon bon ice cream nu 1 package instant vanilla pudding 1 3/4 cups milk green food coloring 1 teaspoon peppermint extract melted chocolate whipping topping 1.Cover bottom of 9" chocolate cookie crust with 1 1/4 boxes of Nestles Bon Bon Ice Cream Nuggets. 2. Mix instant vanilla pudding mix with milk, food coloring and peppermint extract. Spoon over Bon Bons and freeze 5 hours. 3. Decorate with melted chocolate, whipped topping and more Bon Bon nuggets. Enjoy!!

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Boston Cream Pie

Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 9" pie crusts 14 ounces eagle sweetened conden. milk 1/3 cup cold water 1 instant vanilla pudding mix* 1/2 pint whipping cream -- whipped confectioner' sugar 1/4 cup chocolate chips (semi-swt) 1 teaspoon shortening Heat oven to 425 degrees. For bottom crust: Divide dough in half and follow directions on crust recipe for baked pie shell. For top crust: Roll remaining half of dough into 13 " circle. Place 8" round cake pan on dough. Draw around pan with tip of knife.Remove pan. Cut dough circle into 8 wedges. Place on ungreased baking sheet. (Use leftover pastry for tart shells.) 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 5 minutes. Fold in whipped cream. Spoon into cooled, baked pie shell. Top with pastry wedges. Press lightly against filling. Dust lightly with confectioners' sugar. For glaze: Melt chocolate chips and shortening in small saucepan on low heat (or use MW). Stir to blend. Drizzle over crust wedges.Refrigerate one hour or until firm. A Crisco American Pie reformatted for you by Judy Lausch DGSV43A

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Brownie Fudge Nut Pie Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 3/4 cups pecan halves 1 can sweetened condensed milk 1/4 cup margarine or butter 3 eggs -- beaten 1 teaspoon vanilla 1/2 cup unsweetened cocoa 3 tablespoons flour

9

"

prepared pie crust

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

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Brownie Pecan Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2/3 cup sugar 1/8 teaspoon salt 1 cup light corn syrup 4 ounces sweet cooking chocolate 3 tablespoons butter 3 eggs -- beaten 1 teaspoon vanilla 1 cup pecans 1 unbaked pie shell Combine sugar, salt and syrup in saucepan. Bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat. Stir in chocolate and butter and stir until melted and smooth. Cool. Gradually beat chocolate mixture into beaten eggs, stirring constantly. Mix well. Add vanilla and pecans. Pour into pie shell.Bake at 350 degrees for 50 minutes.Cool. May serve with ice cream.

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Candy Bar Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 1.5 ounce chocolate candy bars w/almond 1 can cool whip (8oz) -- thawed 1 tablespoon vanilla graham cracker crust -- 8-9 inc chocolate -- optional -- shaved In a double boiler or micro, melt chocolate bars. Quickly fold into the whipped topping. Stir in vanilla. Spoon into pie crust. Garnish with shaved chocolate, if desired. Chill until ready to serve.Yield: 6-8 servings. Submitted by Rosalind Hamilton, LA from the cookbook library of Cathy Svitek

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Chart House Mud Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 package nabisco chocolate wafers 1/4 cup butter -- melted 1 quart coffee ice cream 1 1/2 cups fudge sauce Crush wafers and add butter, mix well. Press into 9" pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream is firm. Top with cold fudge sauce (it helps to place in freezer for a time to make spreading easier). Store in freezer approximately 10 hours. Presentation: Slice mud pie into eight portions and serve on a chilled dessert plate with a chilled fork. Top with whipped cream and slivered almonds.

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Chewy Caramel Brownie Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------brownie----1/2 cup butter or margarine 2 unsweetened chocolate sq. 1 cup sugar 3/4 cup flour 2 eggs -- slightly beaten 1/2 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon vanilla -----caramel----8 ounces caramels -- unwrapped 3 tablespoons whipping cream 1/2 cup chopped pecans 1/4 cup semi sweet chocolate chips vanilla ice cream Heat oven to 350:F. In 2 quart saucepan combine butter and unsweetened chocolate. Cook over medium heat, stirring occasionally, until melted. Stir in remaining brownie ingredients. Spread batter into greased 9" pie pan. 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 medium low heat, stirring occasionally, until caramels are melted.Remove brownie from oven; spread melted caramel mixture over entire baked brownie. Sprinkle with pecans and chocolate chips. Return to oven; bake for 3 to 5 minutes 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 Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 squares baker's unsweetened chocolate -- cut in pieces 2 1/2 cups cold milk 1 1/3 cups sugar 1/2 cup cornstarch 1/2 teaspoon salt 2 tablespoons butter 3 egg yolks -- slightly beaten 1 teaspoon vanilla 1 bakes 9-inch pie shell 3 egg whites 6 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 chocolate mixture, stirring until smooth. Return to double boiler, add butter and stir constantly until thickened. Cook 10 minutes longer, stirring occasionally. Pour a small amount over egg yolks, stirring vigorously. Return to double boiler and cook until thickened. Remove from fire and add vanilla. 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 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

5 2 2 1 1/2 6 1/3 1/2 1/2 3 1 1 2 1 2 1/2

ounces tablespoons cups tablespoons cup teaspoon teaspoon

cup tablespoon cups tablespoon tablespoons

semisweet chocolate pears -- ripe about 1 1/2 lbs sugar -- for sprinkling 1-2 T -----pastry dough----flour butter -- extra for molds sugar salt vanilla egg yolks -----custard----egg light cream kirsch -----raspberry coulis----raspberries -- 1 pint kirsch -- 1-2t (optional) confectioner sugar -- 2-3 T

Sift flour. Put butter between 2 sheets wax paper and pound with rolling pin soften slightly. Make a well in center of flour. Put sugar, salt and vanilla in well.Add butter and with fingertips, work the ingredients until thoroughly mixed. Add yolks to well and work into ingredients in well. Draw in flour with metal spatula. With your fingers, work flour into the ingredients until coarse crumbs form. Press into a ball. Sprinkle work surface lightly with flour, then blend dough by pushing ball away from you with heel of your hand. Gather up and continue to blend until very smooth and peels away from work surface in one piece, 1-2 minutes. Shape into a ball, cover with plastic wrap and chill about 30 minutes. Brush tartlet molds with melted butter. Place 4 together edges nearly touching. Divide dough in half and roll out to 1/8". Roll loosely around rolling pin and drape over molds to cover. Tear off piece of dough from edge, 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. Heat baking sheet. Fine chop chocolate.Sprinkle into each shell. Whisk egg, cream and kirsch together until thoroughly mixed. Spoon about 2-3 T over chocolate. Peel pears, cut in half and remove cores.Cut each into very thin slices. Arrange in flower-petal design on custard so they overlap. Press down lightly into custard, then sprinkle evenly with sugar. Put on heated sheet near bottom of heated oven.Bake 10 minutes, then reduce heat to 350 and bake til pastry is golden and custard is set, 15-20 minutes longer. COULIS: Pick over berries, then puree them in processor. Add kirch, if using , 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 warm or at room temperature. CHOCOLATE-APPLE TARTLETS: Peel and core 3 apples (1 lb) Cut into small chunks. Heat about 2 T butter. Add chunks and sprinkle them with 1-2 T sugar and 2 teaspoons ground cinnamon. Saute briskly until slightly softened and caramelized, stirring occasionally 3-5 minutes. Sprinkle chop choc into shells and spoon custard over top. Spread apples on custard, pressing down lightly. "Look and Cook Chocolate Desserts" Anne Willan

Source: "Belle Bestor"

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Chocolate Cherry Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 9" pre-baked cool pie shell 2 tablespoons flour 2 tablespoons cornstarch 1/2 teaspoon salt 3/4 cup sugar 2 cups milk 2 ounces bitter chocolate 3 egg yolks 1 teaspoon vanilla 1 tablespoon butter 2 tablespoons dark rum 1/2 cup maraschino cherries -- drained 1 1/2 cups whipping cream 2 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 until thickened.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 butter and cool to room temperature. Lastly, whip 1/2 cup of the cream and fold into the pudding mixture with the cherries.(cherries cut into quarters). Serve topped with the remaining 1 cup of cream whipped with the powdered sugar, and garnish with the grated chocolate.From -Chocolate Crazy- "Miss Grimble" 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 -- softened 2 1/4 cups sugar 3 eggs 1/3 cup cocoa 1 1/2 teaspoons cornstarch 1 lg. can carnation evap. milk 2 teaspoons vanilla 2 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 oven temperature to 300 deg. and bake for 25 more minutes, or until done. Makes 2 pies. From: "Recipe Sampler" The Oxford Methodist Church ~ p. 69

Source: "Caroline Mccall"

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Chocolate Chiffon Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------chocolate pastry shell----1 1/2 cups flour 1/2 teaspoon salt 1/2 cup crisco 3 tablespoons sugar 2 tablespoons cocoa 3 tablespoons water -- iced -----chiffon filling----1 package unflavored gelatin 1/4 cup water -- cold

1/2 6 4 1/2 1/4 1

cup ounces cup teaspoon teaspoon

strong brewed coffee chocolate chips eggs -- separated sugar salt vanilla whipped cream for garnish

PASTRY SHELL: Put chilled dry ingredients in food processor. Add chilled Crisco, process until resembles coarse meal. Gradually add iced water through feed tube till dough holds together but is not wet or sticky---not more than 30 seconds. Turn dough out onto saran, top with another piece of saran, 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 top layer of waxed paper and place pastry onto pie plate. Remove paper, flute edge, prick bottom with fork and bake at 450: 10-12 minutes. Cool on a rack. FILLING: Soften gelatin in cold water 5 minutes. Heat chips and coffee in double boiler until melted, stirring constantly. Remove from heat, add gelatin, 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 into chocolate mixture, pile lightly into shell. Chill until firm, top with Whipped Cream. Freezes well and tastes great

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Chocolate Chip-Pecan Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup semi-sweet chocolate chips 1 unbaked 8-inch pie shell 2 eggs -- lg 3/4 cup dark corn syrup 1/2 cup sugar 1/4 cup butter or regular margarine 1/4 teaspoon salt 3/4 cup pecan halves Melt the butter or regular margarine and set aside. Sprinkle the chocolate chips over the bottom of an 8-inch unbaked pie shell. Freeze at least 1

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. Stir in the pecans and pour over the chocolate chips in the pie shell. Bake in a 375 degree oven for 50 minutes or until the custard is set. Cool on a wire rack.

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Chocolate Dream Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 envelopes Dream Whip Whipped Topping Mix 2 3/4 cups cold milk 2 packages Jell-O Brand Chocolate Flavor Instant -- (4 servings size) -- Pudding -- -- and Pie Filling 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 at high 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 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups chocolate cookie -- crumbs 1/4 cup butter or margarine -- melted 1 pint vanilla ice cream -- softened 1/2 cup malted milk ball candy crushed 2 tablespoons milk -- divided 3 tablespoons chocolate malt powder instant 3 tablespoons marshmallow cream topping 1 cup whipping cream whipping cream -- additional malted milk ball candy -- additional 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. Yield 6-8 servings. Submitted by Beth Wanek, Wi From the cb collection of Cathy Svitek.

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Chocolate Midnight Madness Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 ounces cream cheese -- soft

2 1 1 1

1/2 1/2

cup cup package teaspoon

mayonaise sugar eggs semi-sweet chocolate chips melted vanilla chocolate pie crust

In a large bowl with mixer at medium speed beat cream cheese and real mayonnaise until smooth, gradually beat in sugar. Beat in eggs, one at a time, 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 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 ounces semisweet chocolate 1/4 cup water 8 eggs -- separated 1 1/2 teaspoons vanilla 2/3 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 mixing bowl until foamy. Gradually add sugar until stiff. Add a little egg white mixture to chocolate, to lighten. Then fold chocolate into remaining > whites. Pour 4 cups into greased 9 inch pie pan which has been sprinkled with sugar. Refrigerate the rest of the mousse. Bake at 350 for 25 minutes, until set. This makes a chocolate meringue. Chill crust for 1 hour. Center will fall to make a chocolate meringue shell. Spoon chilled mousse into shell. Refrigerate overnight. This is our family's all-time favorite Pesach dessert, for the Seder or ANY TIME. It's actually too wonderful to save for one week a year...ENJOY!!! ** PENINA ** Formatted by Elaine Radis BGMB90B; MARCH '93

Source: "Sam Freedenberg"

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Chocolate Pecan Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 Eggs -- slightly beaten 1 cup Karo light corn syrup -- or dark 1 cup sugar 2 tablespoons margarine -- melted 4 Squares semisweet chocolate 1 teaspoon vanilla 1 1/2 cups pecan halves 1 Unbaked 9" pie shell Melt margarine and chocolate together in small saucepan. In large bowl stir eggs, corn syrup, sugar, margarine and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Makes 8 servings. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 3 tablespoons butter or margarine 9 ounces unsweetened chocolate 1 1/2 cups warm water 3 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. low 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. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98 Cook and stir over

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Chocolate Pie With Meringue Recipe By : Caroline Mccall Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 ounces unsweetened chocolate * 2 cups milk -- scalded 1/3 cup sifted flour 1 cup sugar 1/4 teaspoon salt 3 egg yolks -- slightly beaten 2 tablespoons butter 1/2 teaspoon vanilla 1 9 in. pie crust -- baked 3 egg whites -- stiffly beaten 6 tablespoons sugar 1/4 teaspoon cream of tartar * NOTE: If using Hershey's chocolate, increase sugar to at least 1 1/4 cups. Melt chocolate in scalded milk. Mix flour, sugar and salt; gradually add milk and chocolate. Cook over medium heat, stirring constantly, until mixture thickens and boils. Cook 2 minutes; remove from heat.Add small amount of chocolate/milk mixture to egg yolks; stir into remaining hot mixture; cook 1 minute, stirring constantly. Add butter and vanilla; cool slightly. Pour into baked pastry shell. Cool. Cover with meringue. Bake in moderate oven, 350 deg., for 12 - 15 min.

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Chocolate Walnut Torte Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 ounces bittersweet chocolate 3/4 cup butter 4 eggs -- separated 3/4 cup sugar -- divided 1 teaspoon vanilla 1/4 cup unsifted flour 2/3 cup walnuts -- ground

1

pinch

cream of tartar

In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly 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 parchment paper. Bake at 375-F for 30 to 35 minutes or until sides start to separate from 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 Ad Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 envelopes Dream Whip Whipped Topping Mix 3 cups cold milk 1 package Jell-O Brand Coconut Cream Flavor Instant -- (4 Serving size) -- -- -- Pudding and Pie Filling 1 package Jell-O Band Chocolate Flavor Instant -- (4 serving size) -- Pudding and -- -- Pie Filling 1 Baked 9" pie shell -- cooled 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.

Spoon carefully over coconut filling. Garnish with mandarin orange sections, 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-Date-Coconut Cake Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup chopped dates 1 cup hot water 1 3/4 cups flour 3 tablespoons cocoa 1 teaspoon baking soda 1 cup butter or margarine -- softened 1 cup sugar 2 teaspoons vanilla 2 Eggs 6 ounces semisweet chocolate pieces 1/2 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 flour mixture 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 center comes out clean. until pick inserted in

Cool on rack. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d on 4/8/98

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Chocolate-Pistachio Dream Pie Recipe By : Jell-O Ad Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 envelopes Dream Whip Whipped Topping Mix 3 cups cold milk 1 package Jell-O Brand Chocolate Flavor Instant -- (4 serving size) -- Pudding and -- -- Pie Filling 1 package Jell-O Brand Pistachio Flavor Instant -- (4 serving size) -- Pudding and -- -- Pie Filling 1 Baked 9" pie shell -- cooled 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 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 with remaining toping, milk, and pistachio pudding. Spoon carefully over chocolate filling. Garnish with chocolate curls, 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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Cinnamon Chocolate Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 cup sugar 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 cup cornstarch 1/3 cup cocoa 1/4 cup milk -- cold 2 cups milk -- scalded 3 tablespoons butter 3 egg yolks 1 teaspoon vanilla 9 " 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 the cold milk.Stir in the hot milk and cook over hot water until thick, about three to five minutes, stirring constantly. Cover and continue cooking until very thick, about eight minutes, stirring occasionally. Add the butter. Beat the egg yolks lightly and blend them with the remaining 1/2 cup sugar. Add a little of the hot mixture, then stir into the remaining hot mixture.Cook, uncovered, over hot (not boiling) water until very thick, about ten minutes. Add the vanilla. Cool.Turn the mixture into the baked pie shell. Top with meringue and bake twenty minutes. MERINGUE: Combine three egg whites with 1/8 tsp salt and beat until the whites stand in soft peaks. Beat in four Tbl sugar, one Tbl at a time, until stiff.

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Classic Mud Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------crust----6 ounces semi sweet chocolate chips 3 tablespoons butter 1 1/4 cups chocolate wafer crumbs -----fudge sauce----6 ounces semi sweet chocolate chips 1/2 cup heavy cream (whipping cream) 3 tablespoons butter 1 tablespoon coffee flavored liqueur -----filling----1 quart coffee ice cream -- softened 2 tablespoons coffee flavored liqueur CRUST: Combine over hot (not boiling) water, 1/2 C chocolate chips and butter, stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs, stir until well blended. Press into 9-inch pie pan. Chill until firm. FUDGE SAUCE: Combine over hot (not boiling) water remaining 1 1/2 C chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remover from heat, stir in coffee flavored liqueur. Chill 10 minutes. Spread 1/2 C sauce on bottom of chocolate cookie crust. Chill 15 minutes. FILLING: In large bowl, combine ice cream and coffee flavored liqueur. Pour over Fudge Sauce layer in pie pan. Freeze several hours or until firm. Serve with remaining warm Fudge Sauce and Whipped Cream if used. Makes 1 9-inch pie

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Coffee Toffee Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------pastry shell----1/2 package piecrust mix 1/4 cup light brown sugar -- packed

3/4 1 1 1/2 3/4

cup teaspoon cup cup teaspoons cups tablespoons

1 2 2 2 2

1/2

cup

walnuts -- finely chopped unsweetened chocolate square -- grated vanilla -----filling----unsalted butter -- soft sugar unsweetened chocolate square -- melted and cooled powdered instant coffee eggs -----topping----whipping cream instant coffee -- try using espresso powder 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. Using fork, mix until well blended. Turn into well buttered 9" pie plate; press firmly against bottom and sides of pie plate. Bake 15 minutes. Cool on wire 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 teaspoons instant coffee. Add 1 egg, beat 5 minutes. Add second egg, beat 5 minutes longer. Turn filling into baked pie shell. Refrigerate the pie, covered at least 8 hours, but best held overnight. Topping: Next day make topping. In large bowl, combine cream with 2 tbsp instant coffee and the confectioners' sugar. Cover and refrigerate 1 hour. Beat the cream mixture until stiff. Decorate pie with topping using pastry bag with star or shell decorating tip, if desired. Garnish with chocolate curls. Refrigerate at least 2 hours.

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Death By Chocolate Brownie Pie Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pie crust -----filling----1 package brownie mix (21 1/2 oz) 6 ounces chocolate chips 1 cup pecans -- chopped

1 1

1/2 1/2

cup cup teaspoon cups tablespoon tablespoon teaspoon

1 1/2 1 1 1

water oil coffee flavored liqueur egg -----topping----whipping cream powdered sugar chocolate flavored syrup coffee flavored liqueur chocolate 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 set and edges of crust are golden brown. Cool 1 hour. Remove sides of pan. Cool completely. In large bowl, beat topping ingredients until stiff peaks form. 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 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 eggs 1/2 cup flour 1/2 cup butter -- unsalted 1 cup chocolate chips 1 cup pecan halves 1 tablespoon bourbon 1 teaspoon vanilla 1 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 chocolate chips, nuts and flavorings. Pour into unbaked pie shell. Bake 40-50 minutes.

Source: "Shirley Ferguson"

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Dream Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 envelopes Dream Whip Whipped Topping Mix 2 3/4 cups cold milk 1 teaspoon vanilla 2 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 as directed 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. Chill at least 4 hours. Possum Kingdom Lake Cookbook MC Formatted using MC Buster 2.0d & SNT on 4/9/98

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Extra-Rich Chocolate Pecan Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 ounces semi-sweet chocolate chips 2/3 cup evaporated milk 2 tablespoons butter or regular margarine 2 eggs; lg -- slightly beaten 1 cup sugar 2 tablespoons unbleached flour 1/4 teaspoon salt 1 teaspoon vanilla 1 cup pecans -- chopped 1 unbaked 9-inch pie shell Combine the chocolate chips, evaporated milk, and butter in a small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and creamy. Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell. Bake in a 375 degree F. oven for 40 minutes or until the filling is set. Cool on a wire rack.

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Flour Tortilla Torte Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 flour tortillas 12 ounces chocolate bits 16 ounces sour cream 3 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 of double boiler. Melt and blend well.Place 1 tortilla on serving plate and frost with portion of chocolate mixture. Top with another tortilla and repeat until chocolate and tortillas are used up. Mix the last cup of sour cream with 2 TB of sugar and cover top and sides of torte. May be

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

Source: "Joyce Alenskis"

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French Silk Chocolate Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 stick butter -- cut into 8 equal parts 3/4 cup sugar 1 1 ounce squa unsweetened chocolate -- melted and cool 1 teaspoon vanilla 2 large eggs 1 8 inch baked pastry shell whipped cream for garnish In small mixing bowl, cream butter and sugar. Beat in chocolate and vanilla until blended. Add eggs, one at a time, beating with electric mixer at medium speed for 5 minutes after each addition. Turn into pastry shell. Chill. Garnish with whipped cream. Best to you! Lisa

Source: "Lisa Hlavaty"

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French Silk Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------pie crust, 9 inch -- baked 1 cup butter, unsalted -- softened 2 ounces chocolate -- unsweetened* 2 teaspoons vanilla 4 eggs -----garnish----1 cup whipping cream 2 tablespoons powdered sugar 1 teaspoon vanilla *Melt chocolate and cool. In large mixing bowl, cream butter and sugar until fluffy. Blend in chocolate and 2 tsp. vanilla. Add eggs, two at a time, beating 5 minutes after each addition, or until sugar is dissolved and mixture is light and fluffy. Pour into cooled pie shell.Refrigerate for at least 2 hours, or until filling is firm. Whip cream with powdered sugar and 1 tsp.vanilla until stiff. Garnish pie with whipped cream and grated chocolate before serving.

Source: "Shirley Ferguson"

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German Chocolate Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package german sweet chocolate -- 4 oz 1/4 cup butter 12 ounces evaporated milk 1 1/2 cups sugar 3 tablespoons cornstarch 1/8 teaspoon salt 2 eggs 1 teaspoon vanilla extract 1 unbaked deep dish pie shell

1 1/2 1

cups cup

coconut pecans -- chopped

In a saucepan, combine chocolate and butter. Melt over low heat. Remove from the heat and blend in milk; set aside. In a mixing bowl, combine sugar, cornstarch and salt. Beat >> in eggs and vanilla. Blend in melted chocolate; pour into pie shell. Combine coconut and pecans; sprinkle on top 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, this disappears fast. Reformatted by Elaine Radis

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German Chocolate Pie

Recipe By : Mary McKinnon, Beech Isalnd, S.C. Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 ounces German chocolate squares 1/4 cup butter 1 2/3 cups evaporated milk 1 1/2 cups sugar 3 tablespoons cornstarch 1/8 teaspoon salt 2 eggs 1 teaspoon vanilla 1 10 inch pie shell -- unbaked 1 1/3 cups coconut flakes 1/2 cup chopped nuts Melt chocolate with butter over low heat stirring until blended. Remove from 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 set while cooling. Cool at least 4 hours before cutting.

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German Chocolate Pies Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups sugar 1 dash salt 7 tablespoons cocoa 12 ounces evaporated milk 1 teaspoon vanilla 4 eggs -- beaten 1/2 cup margarine -- melted 2 cups flaked coconut 1 cup pecans -- chopped 2 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 batter into 2 pie shells. Bake at 350 for 40 minutes or until set around the edges. Cool and refrigerate. One pie to eat and one pie to freeze for later. The pies freeze well.

Source: "Jo Ferry"

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Girl Scout Mint Cookie Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------16 girl scout thin mint cookies 3 egg whites

1

1/8 3/4 1/2 1/2

teaspoon cup cup teaspoon cup

salt sugar chopped nuts vanilla heavy cream -- whipped shaved 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 egg whites and salt until stiff and glossy. Fold in crumbs; nuts and vanilla. Spread in buttered 8 inch pie plate. Bake for 35 minutes. Cool and refrigerate 3 hours. Cover w/whipped cream and shaved chocolate. Denise Bradshaw

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Grasshopper Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------crust----1 1/2 cups chocolate cookie crumbs 1/4 cup sugar 1/4 cup oleo -- melted -----filling----1 1/2 teaspoons plain gelatin 1/3 cup cream 4 egg yolks 1/4 cup sugar 1/4 cup creme de menthe 1/4 cup creme de cacoa 1/2 cup whipping cream Mix the crumbs, 1/4 c sugar and melted oleo. Line pie plate and bake at 450' for 5 mins. Cool. Soften gelatin in cream over hot water. Cool. Beat sugar into yolks. Add liquors, Add gelatin and mix well. Refrigerate for 15 mins until slightly thickened. Whip cream and fold into thickened gelatin mixture. Pour into cooled cookie crust and chill until firm. Crushed mint flavored chocolate may be sprinkled on top. (I know about the salmonella problem in uncooked eggs, but....it's sooo good). I've used just Creme de menthe because I had no Creme d'cacoa on hand. From the Sharp Hospital, San Diego,CA Christmas Recipe booklet, 1st edition. Circa 1960

Source: "Joyce Alenskis"

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Heath Bar Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package chocolate wafers -- crushed 1 teaspoon almond extract 1/3 cup butter -- melted 1 pint chocolate ice cream -- softend 1 cup peanut butter chips 1 pint vanilla ice cream -- softened 3 health bars -- chopped In a medium bowl, place the crushed cookies, almond extract and melted butter, 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 ice cream evenly onto the bottom of crust. Sprinkle peanut butter chips evenly on top of the ice cream. Freeze for 15 min. or until the ice cream is firm. Spread vanilla ice cream evenly on top. Sprinkle chopped Heath bars on top; freeze. Serve with Guadalupe Hot Fudge Sauce. To make sauce, melt the chocolate chips in a double boiler. Add whipping cream and corn starch. Mix together. Serve over the Heath Bar Pie. Recipe from the Guadalupe Cafe as printed in our local newspaper 7/14/93

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Hot Fudge Sundae Ice Cream Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------30 vanilla wafers 1/2 gallon vanilla ice cream 1 cup chocolate chips 2 cups minature marshmallows 1 cup evaporated milk 1/8 teaspoon salt 2/3 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 milk together until smooth --(I use the microwave, stirring frequently--but you can 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 ice cream and drizzle 1/3 of sauce. Scoop the remaining 1/3 of the ice cream and drizzle the remaining 1/3 of the sauce. Top with chopped nuts and/or Maraschino cherries if desired. 4. Cover with foil or plastic wrap. 5. Freeze until solid--this takes at least 6 hours--best to freeze overnight. 6.To serve, remove from freezer about 20 minutes before serving to soften.

Source: "Judy Lausch"

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Iced Coffee & Chocolate Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup milk -- cold 2 packages unflavored gelatin 1 cup milk -- heat to boiling 2 cups vanilla ice milk 1/3 cup sugar

2 1 1

tablespoons teaspoon

instant coffee granules vanilla extract 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 until gelatin dissolves, about 2 min. Add ice milk, sugar, coffee granules and vanilla. 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 booklet Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 eggs 4 ounces sweet chocolate squares -- melted and cooled 1/2 cup Bisquick. baking mix 1/2 cup packed brown sugar 1/2 cup granulated sugar 1/4 cup margarine -- softened 3/4 cup chopped nuts Heat oven to 350 degrees. Grease pie plate, 9 x 11/4 inches. Beat all ingredients 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 center comes out clean 30 to 35 minutes. Cool 5 minutes. Serve with ice cream if desired. High Altitude (3500 to 6500 feet): Omit granulated sugar Possum Kingdom Lake Cookbook 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 Garnett Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 1/2 cups pecan halves 1 pie crust -- unbaked 3 cups semisweet chocolate 1/4 cup butter -- or margarine 1 cup light corn syrup 1/2 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 3 eggs -- lightly beaten Place pecan halves in unbaked pastry shell; set aside. Combine semisweet choc. and butter in a med. saucepan; cook over low heat until choc. and butter melt, stirring until mixture is smooth. Remove from heat.Add corn syrup, sugar, vanilla, salt, and beaten eggs to choc. mixture, mixing well. Pour mixture over pecans in pastry shell. Bake at 350 for 1 hour or until 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/NC pjxg05a.

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Kahlua Eggnog Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1 1 6 1/4 1/4 1/4 3/4 env tablespoons teaspoon teaspoon cup lg cup cup

3 1

1 1/2 2 1/3

cups tablespoons cup

baked 9-inch chocolate crumb shell (below) plus 1 tsp unflavored gelatin sugar salt nutmeg kahlua eggs -- separated whipping cream milk candied fruit decoration if desired -----chocolate crumb shell----fine chocolate wafer crumbs sugar 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, stirring constantly, just until mixture thickens. Do not allow to boil. Remove from heat, cool, and stir in Kahlua.Chill a few minutes. When mixture begins to thicken, beat egg whites to fine foam. Gradually beat in remaining 4 tablespoons sugar, making a meringue. With same beater, beat cream stiff. Fold cream into gelatin mixture, then meringue. If necessary, chill a few minutes until mixture mounds on a spoon. Then turn into cooked crust, and chill 4-5 hours or overnight.At serving time, decorate with additional whipped cream and candied fruit, if desired. Makes 1 9-inch pie. 8 servings. CHOCOLATE CRUMB SHELL: Mix together fine chocolate wafer crumbs, sugar and melted butter.Press over bottom and up sides of lightly greased 9-inch pie pan (1 1/2-inches deep). Bake in 350F oven for 5-7 minutes. Cool be fore filling. FROM: DOONNA HARTMAN (HDDW83B).

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Kahlua Ice Cream Pie * Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------9 ounces chocolate wafer cookies

1/2 10 1 3 1 1 1 3/4

cup tablespoons teaspoon ounces tablespoon pint pint cup

unsalted butter -- melted kahlua -- divided expresso powder semi-sweet chocolate -- choped unsalted butter ice cream; vanilla, coffee -- or chocolate chip chocolate ice cream whipping cream -- whipped

In food processor, place half of cookies, breaking into pieces. Process to make fine crumbs. Repeat with remaining cookies. Add 1/2 cup melted butter and process with on-off pulses, just to blend. Press crumbs evenly onto bottom and up side of 9" pie plate. Press crumbs evenly to rim. Bake at 325: for 10 minutes. Cool completely. In small saucepan, heat 6 tbls Kahlua and expresso powder over low heat until warmed and powder is dissolved. Stir in chocolate and 1 tbls butter and stir until melted and smooth. Cool completely. Transfer vanilla ice cream to electric mixer bowl and allow to soften slightly. Add 2 tbls Kahlua and beat on low speed to blend. Spread over bottom of cooled crust and freeze until firm. Spread cooled 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. Freeze until firm. To serve, pipe decorative border of whipped cream around inside edge of pie.

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Kentucky Derby Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 unbaked pie shell 1 cup sugar 1/2 cup butter -- melted 1 cup light corn syrup 3 eggs -- slightly beaten 2 tablespoons bourbon 1/2 cup chocolate pieces 1 cup pecans Mix all ingredients together and pour in unbaked pie shell. Bake at 350 degrees for 40 to 45 minutes.Serve with whipped cream.

Source: "Mary Bowles"

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Lo-Cal Chocolate Torte Ala Sacher Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------cake ingredients----2 eggs 1 cup walnuts 3/4 cup sugar 2 tablespoons cocoa 1/4 cup flour 1/4 cup unflavored non-fat yogurt 1 teaspoon baking powder 1/2 teaspoon vanilla -----apricot spread----3 tablespoons apricot spread -- sweetened with fruit juice -----chocolate glaze----1/2 ounce semi-sweet chocolate 1 teaspoon butter -- melted In a food processor, blend all the ingredients for about 1 minute, or until 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 warm Apricot 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-sweet chocolate, melted, and 1 teaspoon melted butter until blended.

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Macadamia Chocolate Torte Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------crust----1/4 cup unsalted butter 4 tablespoons sugar 1 egg 3/4 cup flour -----filling----1 pound whole macadamia nuts 1 pound dark belgian choclate 2 cups whipping cream 2 tablespoons frangelico liqueur -----garnish----shaved white chocolate whipped cream additional nuts PRELIMINARIES: Chill a 10-inch pie pan for 30 minutes. Preheat oven to 350 degrees. PROCEDURE FOR CRUST: Beat sugar and butter until light and fluffy.Add egg. Mix well. Add flour and mix well. Roll the dough over wax paper and transfer it to the chilled pan. Use fork to crimp edges of crust. 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 and cool. PRESENTATION: Decorate with shaved white chocolate or whipped cream topped with chopped macadamia nuts.

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Magic Chocolate Pie Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 8" baked pie crust 1 can eagle brand condensed milk 2 ounces baking chocolate 1/2 cup hot water 1/4 teaspoon salt 1/2 teaspoon vanilla 1/2 cup heavy cream -- whipped Melt chocolate with milk and salt in double boiler. Stir constantly over boiling 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 before serving.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 Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 egg yolks -- beaten 1/2 cup sugar 1/4 pound almonds -- blanched 1/4 pound sweet chocolate -- grated 1/4 pound raisins 1/2 cup matzo meal -- sifted fine juice of one orange 1/4 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

eggs.

Bake in spring form in moderate oven.

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Milk Chocolate Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 ounces milk chocolate 1/4 cup milk 2 tablespoons sugar 3 ounces cream cheese -- softened 1 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 until melted.Beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth.Fold chocolate mixture into whipped topping, in a bowl, blend until smooth. Spoon into crust and freeze for about four hours... store in freezer.

Source: "Marie Frangipane"

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Mississippi Mud Recipe By Serving Size Categories : : 8 : Preparation Time :0:00

Amount -------2 1/4 1/2 3/4

Measure -----------cups cup cup ounces cup ounces small pkg small pkg cups

12 8 1 1 3

Ingredient -- Preparation Method ------------------------------------crust----graham cracker crumbs sugar granulated butter or oleo -- softened -----filling----cool whip sugar' granulated cream cheese -- softened inst. chocolate inst. butterscotch milk

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

Source: "Joyce Alenskis"

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Mississippi Mud Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 sticks margarine 2 cups sugar 2 tablespoons cocoa 4 Eggs 1 teaspoon vanilla 1 jar marshmallow cream 1 1/2 cups flour 1 1/3 cups coconut 1 1/2 cups chopped nuts Cream together margarine, sugar and cocoa, add eggs and vanilla, mix well. Add flour, coconut and nuts and beat 1 to 2 minutes.

Bake in a 9x13 inch pan 30 minutes at 350 degrees. When done, and still hot - spread on the marshmallow cream, making as thick 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. Possum Kingdom Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98

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Mocha Dream Pie Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 phyllo strudel sheets(12x17) 1 package unflavored gelatin 1/2 cup milk -- cold 1/2 cup milk -- heated to boiling 2 tablespoons unsweetened cocoa powder 2 teaspoons instant coffee 15 ounces ricotta cheese 1/2 cup sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/4 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 4 sheets in opposite direction across pie plate, extending sheets over sides, to form cross; press gently into pie plate. With scissors, cut edge 1 inch beyond rim of plate; pierce crust with fork. Squeeze phyllo strudel

trimmings into small bundles; place on baking sheet. Spray crust and bundles with cooking spray. Bake 15 minutes or until golden brown; cool on wire rack. In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk, cocoa and instant coffee and process at low speed until completely dissolved, about 2 minutes. Add remaining ingredients and process at high speed until thoroughly blended, scraping sides 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 Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------18 oreo cookies 1/3 cup unsalted butter -- melted 2 ounces unsweetened chocolate 2 tablespoons unsalted butter 1/2 cup sugar 7 ounces evaporated milk 1 quart coffee or mocha almond -- fudge ice cream; sof 1 cup heavy cream 2 tablespoons powdered sugar 2 tablespoons kahlua 1/2 cup nuts -- chopped Lightly butter a 9" springform pan. Crush the cookies. Stir in the melted butter and mix well. Press into the prepared pan. Chill until firm. In a heavy saucepan, melt the chocolate with the butter over low heat. Stir in the sugar. Slowly pour in the evaporated milk. Cook over high heat for 5 to 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 until firm. Spread over the pie. Sprinkle with the chopped nuts. Freeze until firm, about 4 hours. Let stand for 5 minutes before serving.

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Mud Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------crust----12 oreo cookies -- crushed well 3 tablespoons butter -- melted 1 quart coffee ice cream -----mud sauce----1 cup semi-sweet chocolate chips 1 cup miniature marshmallows 1 cup evaporated milk 1 teaspoon vanilla -----garnish----1 cup whipping cream -- whipped 2 ounces kahlua liqueur 1/4 cup powdered sugar 1/2 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 on top of crust. Pour half of Mud Sauce over ice cream and proceed with another 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 removing sauce from heat. Cool long enough so as to not melt the ice cream while pouring Mud Sauce over it. Top with Garnish and freeze. Garnish: Whip cream, add powdered sugar and Kahlua. Decorate top of Mud Pie with Garnish: Use decorating bag with star or shell tip or spread whipped cream over pie and sprinkle top with finely chopped nuts. Freeze solid. Ideas: Double the recipe and use a buttered 9 x 13" pan. This should serve 24 persons. If you don't like nuts on top, try chocolate curls. Use a block of chocolate and with a potato peeler, peel the chocolate along one of the edges. Use chocolate at room temperature or else you'll get bits and pieces of shavings.

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Peanut Butter Pie Recipe By : Michael Cook Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 ounces extra crunchy peanut butter 3 ounces cream cheese 1 cup powdered sugar 1 large contai cool whip graham cracker crust chocolate is best 1 package small of peanuts -- crushed Mix the peanut butter, cream cheese, powdered sugar, and 1/2 of the cool whip 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 Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------crust----1 1/2 cups chocolate wafer crumbs 1/4 cup margarine or butter -- melted -----filling----24 marshmallows -- large 1/2 cup milk 1 teaspoon vanilla 1/8 teaspoon salt 6 drops peppermint extract 6 drops red food color 1 cup whipping cream 2 tablespoons peppermint candy -- crushed Heat oven to 350:F. Mix wafer crumbs and melted margarine. Press firmly

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

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Raspberry And Chocolate Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------crust----1 1/4 cups vanilla wafer crumbs 1/2 cup pecans -- finely chopped 1/3 cup butter -- melted 3 tablespoons sugar 1/3 cup semi-sweet chocolate chips -----filling----8 ounces cream cheese -- softened 3/4 cup powdered sugar -- sifted 1 teaspoon vanilla 1 cup whipping cream 20 ounces raspberries -- frozen* 1/2 cup raspberry jam -- seedless** * 2 (10 oz.) boxes, defrosted and drained. ** Jam should be heated until melted. Crust: Combine all ingredients except chocolate chips. Mix until blended.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 on top and return to oven for 1 minute to melt chocolate. Remove from oven and spread melted chocolate evenly on crust, forming a thin chocolate layer. Set aside to cool. Beat together the cream cheese, sugar and vanilla until light and fluffy. In a separate bowl, beat the cream until it is stiff. On the lowest speed, beat the whipped cream into the cream cheese mixture until blended. Pour into prepared crust. Stir together the raspberries and melted jam until fruit is evenly coated. Gently spread raspberries over cream mixture. Refrigerate. Note:When I double this, I double everything except the raspberries and use a 9X13 dish. After inviting 4 cooking instructors over for lunch one day, and wondering what

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

Source: "shirley ferguson"

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Rocky Road Chocolate Creme Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 package chocolate creme pie mix 2 3/4 cups milk 1 cup marshmallows -- minature 6 ounces chocolate chips 1 package dream whip topping From the pie mix package, combine the chocolate crumbs with the melted oleo 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 2 mins. Then beat 2 mins at highest speed possible until smooth. Fold in marshmallows and 3/4 C chips.Spread evenly in crust. In small bowl, blend whipped topping and 1/2 C milk at low speed until moistened.Then beat 5 mins 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.

Source: "Joyce Alenskis"

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Southern Chocolate Pecan Pie Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 unbaked 9" pie shell 4 ounces sweet cooking chocolate 3 tablespoons butter or margarine 1 teaspoon instant coffee granules 1/3 cup sugar 1 cup light corn syrup 3 eggs -- slightly beaten 1 teaspoon vanilla 1 cup pecans -- chopped coarsely -----topping----1 teaspoon instant coffee granules 1/2 cup heavy cream 1 tablespoon sugar 1/4 teaspoon vanilla Melt chocolate; stir in coffee. Remove from heat.Combine sugar and syrup in another pan. Bring to a boil, stirring until sugar is dissolved. Reduce heat and boil gently for 2 minutes, stirring occasionally.Remove from heat and add the chocolate mixture. Pour slowly over eggs, stirring constantly. Stir in vanilla and pecans. Pour into pie shell. Bake at 375' for 45-50 minutes or until filling is completely puffed across top. Cool and garnish with the topping and pecan halves if desired. Coffee-flavored Topping: Combine the coffee granules, heavy cream, sugar and vanilla in a chilled bowl. Whip just until soft peaks form. 1 cup.

Source: "Joyce Alenskis"

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Toll House Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

2 1/2 1/2 1/2 3/4 1 1 1 cup cup cup cup cup cup 9"

eggs -- beaten fluffy flour sugar brown sugar margarine -- softened chopped nuts chocolate chips unbaked pie crust

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

Source: "Judy Lausch"

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Turtle Pie 1 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------18 chocolate wafer cookies 1/4 cup unsalted butter 1 cup chocolate fudge topping 6 cups pecan-praline ice cream 1/2 cup butterscotch sauce 1/2 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. Spread chocolate fudge topping evenly over bottom of crust. Spoon ice cream over. Smooth top. Freeze until firm, at least 4 hours or overnight. Spread butterscotch sauce over ice cream. sprinkle with pecans. Spoon whipped cream into pastry bag fitted with med. star tip. Pipe cream decoratively around edge of pie and serve.

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Turtle Pie 2 Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 can sweetened condensed milk 1 cup pecan halves 1 tablespoon vanilla 1 pie shell -- 9" baked 1/2 cup semi-sweet chocolate chips 1/4 cup whipping cream In a medium saucepan, combine condensed milk, pecans and vanilla. Cook over medium heat, stirring constantly, until mixture thickens and begins to pull away from the sides of the pan, about 10-12 minutes.Spread nut mixture in bottom of baked pie shell. In a small saucepan, combine chocolate chips and cream.Cook over medium heat, stirring constantly until chocolate melts and combines with cream. Pour over pie filling: chill. Remove from refrigerate one hour before serving. Ultra rich!!!!

Source: "Shirley Ferguson"

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Twinkie Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------butter 9 twinkies 3 eggs; large -- seperated 1 dash cream of tartar 1/2 cup sugar

1/2 6 1 1

teaspoon ounces cup cup

vanilla extract chocolate chips -- semisweet pecans -- chopped heavy cream -- whipped

Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkies in 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 egg whites. Spread over Twinkies, then sprinkle with about half of the nuts. Layer on more twinkies, more chocolate, more nuts. Continue layering. Top with whipped cream and a single whole Twinkie. Chill and serve.

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Ww Chocolate Banana Pie Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 tablespoons peanut butter 1 tablespoon honey 1 1/2 ounces rice krispies 1 banana -- medium 1 package chocolate pudding -- low-cal 2 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 pudding over banana. Chill. Makes 4 servings. Each serving = 1 fat, 1/2 fruit, 1 protein, 1/4 bread, 1/2 milk and 45 optional calories. Formatted by Joyce Burton-PDPP83A.

Source: "Deborah Clough"

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