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* Exported from MasterCook *

10 Minute German Sweet Chocolate Cream Pie

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

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

Boston Cream Pie


Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

Candy Bar Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

Chiffon Chocolate Pie

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

Chocolate And Pear Tartlets

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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5 ounces semisweet chocolate
2 pears -- ripe about 1 1/2 lbs
2 tablespoons sugar -- for sprinkling 1-2 T
-----pastry dough-----
1 1/2 cups flour
6 tablespoons butter -- extra for molds
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
3 egg yolks
-----custard-----
1 egg
1/2 cup light cream
1 tablespoon kirsch
-----raspberry coulis-----
2 cups raspberries -- 1 pint
1 tablespoon kirsch -- 1-2t (optional)
2 tablespoons 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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 cup strong brewed coffee
6 ounces chocolate chips
4 eggs -- separated
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon 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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* Exported from MasterCook *

Chocolate Chip-Pecan Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

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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* Exported from MasterCook *

Chocolate Malt Shoppe Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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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* Exported from MasterCook *

Chocolate Midnight Madness

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- soft
1/2 cup mayonaise
1/2 cup sugar
2 eggs
1 package semi-sweet chocolate chips
melted
1 teaspoon vanilla
1 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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. Cook and stir over
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

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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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 until pick inserted in


center comes out clean.
Cool on rack.

Possum Kingdom Lake Cookbook

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

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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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 cup walnuts -- finely chopped
1 unsweetened chocolate square -- grated
1 teaspoon vanilla
-----filling-----
1/2 cup unsalted butter -- soft
3/4 cup sugar
1 unsweetened chocolate square -- melted and cooled
2 teaspoons powdered instant coffee
2 eggs
-----topping-----
2 cups whipping cream
2 tablespoons instant coffee -- try using
espresso powder
1/2 cup confectioners' sugar
chocolate curls

Make pastry shell: in medium bowl, combine piecrust mix with brown sugar,
walnuts and grated chocolate. Add 1 tbsp. water and the vanilla. 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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* Exported from MasterCook *

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
1/2 cup water
1/2 cup oil
1 teaspoon coffee flavored liqueur
1 egg
-----topping-----
1 1/2 cups whipping cream
1 tablespoon powdered sugar
1 tablespoon chocolate flavored syrup
1 teaspoon 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *


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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *


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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* Exported from MasterCook *

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 cups coconut
1 cup 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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* Exported from MasterCook *

German Chocolate Pie #2

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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
1/8 teaspoon salt
3/4 cup sugar
1/2 cup chopped nuts
1/2 teaspoon vanilla
1 cup 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *


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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* Exported from MasterCook *

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 tablespoons instant coffee granules
1 teaspoon vanilla extract
1 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

Kahlua Eggnog Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 baked 9-inch chocolate
crumb shell (below)
1 env plus 1 tsp unflavored
gelatin
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup kahlua
3 lg eggs -- separated
1 cup whipping cream
3/4 cup milk
candied fruit decoration
if desired
-----chocolate crumb shell-----
1 1/2 cups fine chocolate wafer
crumbs
2 tablespoons sugar
1/3 cup melted butter

Bake and cool Chocolate Crumb Shell. Stir together 2 tablespoons sugar,
gelatin, salt and nutmeg in 2-quart saucepan. Beat egg yolks. Add milk and
combine with dry mixture. Cook over moderately low heat, 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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* Exported from MasterCook *

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 cup unsalted butter -- melted
10 tablespoons kahlua -- divided
1 teaspoon expresso powder
3 ounces semi-sweet chocolate -- choped
1 tablespoon unsalted butter
1 pint ice cream; vanilla, coffee -- or chocolate chip
1 pint chocolate ice cream
3/4 cup 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *


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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

Mississippi Mud

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----crust-----
2 cups graham cracker crumbs
1/4 cup sugar granulated
1/2 cup butter or oleo -- softened
-----filling-----
12 ounces cool whip
3/4 cup sugar' granulated
8 ounces cream cheese -- softened
1 small pkg inst. chocolate
1 small pkg inst. butterscotch
3 cups 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

Toll House Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs -- beaten fluffy
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
3/4 cup margarine -- softened
1 cup chopped nuts
1 cup chocolate chips
1 9" 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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* Exported from MasterCook *

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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* Exported from MasterCook *

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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* Exported from MasterCook *

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 teaspoon vanilla extract
6 ounces chocolate chips -- semisweet
1 cup pecans -- chopped
1 cup 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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* Exported from MasterCook *

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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