French Silk Pie Recipe
Ingredients:
1 c of cream (whipping)
1 pack of chocolate pcs (semisweet, 6 ozs)
1/3 c of butter
2 pcs of yolk of egg; beaten
1/3 c of white sugar
3 Tbsps of cream (whipping) or creme-de-cacao
1 pastry pie shell (8″ or 9″); baked
Whipped cream, optional
Mini chocolate pcs or choco curls, optional
Instructions:
Combine 1 c of cream (whipping), butter, sugar and choco pcs in heavy 2 quart saucepan. Then, cook on low stove heat, constantly stir ’til chocolate melts about ten mins. Remove the saucepan off the heat. Slowly stir 1/2 of hot mix into beaten yolks.
Next, return the egg mix into saucepan and cook on medium-low stove heat for 3 – 5 mins. Constantly stir ’til mixture slightly thickens and a bit bubbly. Remove the saucepan off from the heat.
Blend cream (whipping) or creme de cacao in. Place the saucepan into bowl w/ iced water. Occasionally stir for 20 mins or ’til mixture will stiffen and become difficult to mix. Transfer the chocolate mix into a separate bowl.
Then, beat cooled choco mixture w/ a mixer (electric) over medium – high mixer speed about 2 – 3 mins or ’til fluffy and light. Spread the filling into pastry pie shell. To finish, cover then chill for 5 hrs or as long as 24 hrs or ’til set. Before serving, top w/ cream (whipped) then sprinkle w/ choco pcs or curls, if preferred; serves 10.
>> French Silk Pie Recipe
Bonbons Ice Cream Pie Recipe
Ingredients:
1 prepared choco pie crust
A pint of softened icecream
24 bon-bons icecream nuggets
A pack of whipping cream
Chocolate-flavored syrup
Instructions:
Spoon the icecream into prepared pie crust then cover w/ bonbons. Press them down gently into icecream then freeze.
Prior to serving, you cover the pie w/ whipping cream then drizzle w/ choco syrup all over. Serve at once.
>> Bonbons Ice Cream Pie Recipe
Hot Fudge “Pie” Recipe
Ingredients:
1/4 c of butter or margarine
1/4 c of cocoa
1-1/4 c of white sugar
3 pcs of eggs; well-beaten
1/4 c of flour (all-purpose)
Instructions:
Melt the butter and add it to the combined dry ingredients. One by one, add the eggs, mix thoroughly after every egg. Pour in to an ungreased square-shaped 9-inch pan. To finish, bake over 300 deg F about 30 – 40 mins; serve w/ ice-cream while still warm.
>> Hot Fudge “Pie” Recipe
Frango Chocolate Cappuccino Mousse Pie Recipe
Ingredients:
1/2 c of butter; softened
1/2 c of confectioner’s sugar
1 c of flour
3 oz of cream cheese; softened
4 tsps of cappuccino powder (instant, Amaretto-flavored)
1 tsp of vanilla extract
1-1/2 c of chocolates (Frango); melted and cooled
2 c of cream (whipped)
1/2 c of pecans; chopped finely
For the garnish:
Chocolates (Frango)
Pecans; halved
Instructions:
Preheat the oven (350 degrees F). Combine confectioner, butter, chopped pecans, and flour; mix them well. Pat firmly onto the base and sides up of a 9 inch pie dish. Bake inside preheated oven for 15 mins.
Take out from the oven then let it cool. Mix (cream) cheese, powdered cappuccino, melted Frango chocolate, and vanilla. Fold the (whipped) cream into the mixture. Spoon onto the crust.
Place inside the refrigerator for three hrs. Serve chilled and garnish as desired.
>> Frango Chocolate Cappuccino Mousse Pie Recipe
Chocolate Rice Pie Recipe
Ingredients:
5 extra-large eggs
1/2 c of sourcream
1 lb of cheese (Ricotta)
A shot of orange-flavored liqueur
1 c of sugar (granulated)
8 oz of softened creamcheese
1/2 c of dry cocoa powder (Hershey)
1 tsp of flavoring (almond)
2 c of cooked rice; drained (Minute-rice)
1/2 c of breadcrumbs
Instructions:
Beat the extract, cocoa, sugar, cramcheese, liqueur, sourcream, Ricotta & eggs together. Add cool rice that was already cooked.
Spread butter over 8″ square bake pan. You add the crumbs then shake off excess. You pour filling in. Have pie baked at three hundred fifty degrees Fahrenheit for about an hour ’til set.
Best when served w/ whipping cream & chocolate shavings.
>> Chocolate Rice Pie Recipe
Nutter Butter Chocolate Cream Pie Recipe
Ingredients:
24 pcs of sandwich mini cookies (NUTTER BUTTER Peanut-Butter); divided
24 marshmallows (large)
Cocktail peanuts (unsalted, Planters); chopped
1/2 c of choco chips (semisweet)
1/2 c of milk
1.5 c of cream (heavy); whipped & divided
8 pcs of cookies; coarsely chopped & put aside
1/4 c of margarine or butter; melted
Instructions:
Crush cookies (16 pcs) finely to create crumbs. Combine margarine or butter and crumbs then press on side and bottom of pie baking plate (9-inch) and chill. On low stove heat, put milk, marshmallows and choco chips in 2 quart saucepan and stir ’til smooth and melted. Remove pan from the heat and completely cool.
Fold in 1.5 c of cream (whipped) and cookie pcs (chopped) gently to the marshmallow mix. Spoon filling into crust and chill about 3 hrs or more. Garnish w/ the rest of cream (whipped) along w/ chopped up peanuts when serving
>> Nutter Butter Chocolate Cream Pie Recipe
Chocolate Icebox Pie Recipe
Ingredients:
2 c of milk
1-1/2 oz of chocolate (baking)
1/2 tsp of salt
2/3 c of sugar (granulated)
3 Tbsps of cornstarch
3 pcs of egg yolks (large)
2 Tbsps of butter (unsalted)
1 tsp of vanilla
Instructions:
Scald the milk together with chocolate. Combine cornstarch, sugar, and salt; stir onto the milk. Cook inside a bain-marie for ten mins till thick. Add little mixture onto the beaten yolks; add onto the bain-marie then cook again for two mins, while stirring constantly.
Add vanilla and butter; let it cool then beat thoroughly. Pour onto the crust and top it with (whipped) cream. Place inside the refrigerator till firmed and chilled.
>> Chocolate Icebox Pie Recipe
Chocolate Ice Cream Pie Recipe
Ingredients:
6 oz of semi-sweet choco chips
5 oz of milk (evaporated)
2 c of mini mallows
1 qt of softened vanilla icecream
1 Graham-cracker crust (9-inch)
Instructions:
Combine choco chips, mallows & milk in thick saucepan then have mixture cooked over mid-heat. Stir often ’til mallows melt then cool.
You layer one-half of icecream & choco sauce into prepared crust. Then repeat the layering. Cover & freeze ’til pie becomes firm. Stand pie at room-temp for 5 mins prior to serving.
>> Chocolate Ice Cream Pie Recipe
French Silk Chocolate Pie Recipe
Ingredients:
1 pastry pie shell (baked, 8-inch)
1/2 c of butter
1 chocolate square (1 oz, unsweetened)
1/2 tsp of vanilla flavor extract
3/4 c of white sugar
2 pcs of eggs
Instructions:
First, melt the chocolate then let it cool. Then, cream the butter while slowly adding sugar; cream well. Stir melted, cooled chocolate in. Add the vanilla.
One by one, add the eggs beating five mins after every addition. Then, turn the filling in to the cooled pie shell. To finish, chill the pie inside the freezer about 10 mins and into the fridge for 1-2 hrs before it is served.
Garnish w/ nuts and whipping cream, if preferred.
>> French Silk Chocolate Pie Recipe
German Chocolate Pie Recipe
Ingredients:
4 oz of German Sweetened Chocolate (Baker’s)
1/4 of butter
13 oz of milk (evaporated)
1 & 1/2 c of sugar (granulated)
3 Tbsps of cornstarch
2 large eggs 1/8 tsp of salt
1 tsp of extract (vanilla)
1 & 1/3 c of coconut
1 pie crust (9-inch); unbaked
1/2 c of pecans; chopped
Instructions:
Have butter & chocolate melted in saucepan placed over low-heat, stir ’til blended well. You remove pan from the heat then blend milk in gradually.
Mix salt, cornstarch & sugar. Beat extract & eggs in then blend choco mixture in gradually. You pour this into prepared crust.
Have pecans & coconut combines then sprinkle this over filling. Have pie baked for 45-50 mins at three hundred seventy-five degrees Fahrenheit ’til browned & puffed.
Cool about 4 hrs before slicing.
>> German Chocolate Pie Recipe
Irish Coffee Ice Cream Pie Recipe
Ingredients:
1 pack of crushed choco-wafer cookies
1/2 c of melted butter
1/4 c of pecans; chopped
1 Tbsp of coffee-based liqueur
2 Tbsps of sugar (granulated)
1 qt of softened coffee-flavored icecream
1 c of whipped cream; chilled
1 Tbsp of whiskey (Irish)
1 tsp of instant powdered espresso
Choco-coffee bean-shaped candies
Instructions:
Have oven preheated to three hundred fifty degrees Fahrenheit. Combine butter, liqueur, pecans & crumbs. Press tightly into 9″ pie plate then have it baked for 8 mins. Cool then freeze for 60 mins.
You spread the icecream into crust evenly. Freeze ’til icecream sets. You beat the whipped cream into soft-peaks. You add the powdered espresso, whiskey & sugar, whipping ’til sift. Transfer this into piping bag w/ large star-shaped tip.
Beautifully pipe over icecream then garnish w/ candies. You freeze the pie for 8 hrs or more.
>> Irish Coffee Ice Cream Pie Recipe
Chocolate Covered Banana Pie Recipe
Ingredients:
3 c of vanilla-flavored wafers; crushed
1/2 c of pecans; chopped
2/3 c of melted butter
2 c of semi-sweet choco chips
1 c of frozen whipping cream; thawed
4 c of milk
4 & 1/2 c of mini mallows; divided
3.5 oz of instant vanilla-flavored pudding mixture
2 bananas (large); sliced
1.5 oz choco milk candy bar
Instructions:
Combine pecans, crumbs, & butter in bowl. Lightly press mixture into 9×13-inch bake pan. Have it baked for about 5 mins at three hundred seventy-five degrees Fahrenheit. Cool.
Mix choco chips, 2 c mallows & 1 c milk in saucepan, stirring over low-heat ’til melted. You pour this mixture into cooled pie crust. Have it chilled for 60 mins.
You arrange the slices of bananas over prepared choco layer. Follow package instructions in preparing pudding-mix, just use 3 c milk.
You fold the whipped-topping in including rest of mallows. You pour the mallow mixture all over the bananas. You grate the choco bar all over top. Have pie chilled for 2-3 prior to serving.
>> Chocolate Covered Banana Pie Recipe
Holiday Eggnog Pie Recipe
Ingredients:
1/4 c of white sugar
A tsp of cinnamon (ground)
1/4 c of butter; softened
1/4 c of almonds; chopped
1.5 c of graham-cracker crust
A pack of gelatine (unflavored)
1/4 c of chilled water
2 Tbsps of cornstarch
1/3 c of white sugar
1/8 tsp of salt
1.5 squares of chocolate (unsweetened, 1 ozs); melted
2 c of eggnog (canned)
1 tsp of vanilla flavor extract
1 c of cream (whipping); whipped
2 Tbsps of rum
1-4 Tbsps of rum
1/4 c of powdered sugar
Choco curls; optional
1 c of cream (whipping); whipped
Instructions:
To create crust, combine the first 5 ingredients inside a mixing bowl. Then, press mixture onto sides and bottom of 10 inch pie pastry pan greased w/ butter. Set it aside.
For the filling, soften the gelatine onto the chilled water. Mix salt, cornstarch along w/ sugar on a bowl on hot water; stir eggnog in gradually. Cook on hot water, constantly stirring ’til it thickens. Remove bowl from the heat then stir soft gelatine in ’til it dissolves.
Divide the filling into two. Add vanilla and chocolate (melted) to 1/2 of filling then set it aside. Cool the other half. Next, fold cream (whipped) and the rum.
Then, pour rum-flavored mix into pie crust. Let it set inside the refrigerator. Top filling w/ choco mixture. Chill for 6 hrs minimum to overnight.
Before pie is served, create topping. First, fold powdered sugar w/ rum in cream (whipped). Pipe over top of pie w/ swirl or pastry-tube. Top w/ choco curls, when preferred and chill.
>> Holiday Eggnog Pie Recipe
Chocolate Silk Pie Recipe
Ingredients:
1/2 c of butter
3/4 c of sifted powdered sugar
2 oz of melted baking chocolate
2 pcs of eggs (cold)
1 tsp of vanilla extract
1 pc of baked pie crust (9 inch)
1 c of whipped cream (heavy)
Instructions:
Beat the butter till creamy then add the sugar, while beating constantly till smooth and light. Add vanilla and melted baking chocolate; beat till mixture has smoothened. Add the eggs individually, while beating continuously. Pour onto the crust and place inside the refrigerator till firm; top it with (whipped) cream.
>> Chocolate Silk Pie Recipe
Chocolate Cream Pie Recipe
Ingredients:
1 pc of baked pie crust (9 inch)
1 c of sugar (granulated)
1/2 c of flour (all purpose)
6 Tbsps of powdered cocoa (unsweetened)
2 c of milk
1/2 tsp of salt
3 pcs of egg yolks; beaten slightly
1/2 c of butter (or margarine)
2 tsps of vanilla extract
For the Meringue:
4 pcs of egg whites (large)
1/2 tsp of cream-of-tartar
6 Tbsps of sugar (granulated)
Instructions:
Combine cocoa, flour, salt, and sugar inside a saucepan. Add the milk then stir thoroughly; cook above moderate heat while constantly stirring till it boils. Take out from the heat then add one-half of mixture onto beaten yolks; stir thoroughly and add onto the saucepan. Continue to cook then stir above moderate heat till it boils; continue to boil then stir for one min.
Take out from the heat then add vanilla and butter. Let it cool for ten mins. Pour onto the pie crust. Preheat the oven (350 degrees F).
Beat the whites of egg and tartar till foamy. Add the sugar gradually till foamy. Carefully spread above the warm filling and seal edges. Bake for 5-8 mins or till slightly browned. Let it cool and refrigerate till chilled.
>> Chocolate Cream Pie Recipe
Brownie Ice Cream Pie Recipe
Ingredients:
1 & 1/2 oz of chocolate (unsweetened)
3 Tbsps of butter
1 c of sugar (granulated)
2 large eggs
1/2 tsp of extract (vanilla)
1/4 tsp of salt
1/4 c of walnuts; chopped
1 qt of icecream (flavor of choice)
Whipped cream
Chocolate bar; shaved
Instructions:
Have the butter & chocolate melted in double-boiler. SLightly cool then add the sugar. You beat the eggs in separate bowl ’til foamy. You add the chocolate mix then beat continuously. Fold the nuts in. You pour this mixture into buttered 9″ pie pan.
Have pie baked at three hundred twenty-five degrees Fahrenheit for 35 mins. Cool then fill w/ icecream. Freeze. Top w/ whipped cream & sprinkle w/ choco shavings before serving.
>> Brownie Ice Cream Pie Recipe
Chocolate Cherry Cream Pie Recipe
Ingredients:
22 pcs of crackers (Graham); crushed
2 Tbsps of sugar (granulated)
6 Tbsps of melted butter
1 pkg of instant pudding mix (chocolate, small)
3-1/2 oz of whipped topping (Cool Whip)
1 canned pie filling (cherry)
Instructions:
Combine crumbs, butter, an sugar; press mixture firmly on a 9 inch pie dish. Bake (350 degrees F) for eight mins. Let it cool.
Prepare the pudding according to its package instructions. Place inside the refrigerator for half an hour. Spread onto the crust and carefully spread the whipped topping above. Spoon the cherries above.
>> Chocolate Cherry Cream Pie Recipe
Chocolate Malt Shoppe Pie Recipe
Ingredients:
1 & 1/2 c of choco-cookie crumbs
A pint of softened vanilla icecream
1/4 c of melted butter
1/2 c of crushed milk-balls (malted)
2 Tbsps of milk; divided
1 c of whipped-cream
3 Tbsps of instant malted milk chocolate powder
3 Tbsps of mallow cream
Instructions:
Combine butter & crumbs then press tightly into 10″ pie plate, freeze. Blend icecream, milk & milk-ballls in another bowl. Spoon mixture into prepared crust, then freeze it for 60 mins.
Blend powdered milk, mallow cream & rest of milk separately. Stir whipped-cream in then whip ’til soft peaked. Have this mixture spread evenly over icecream layer then freeze overnight.
Garnish w/ extra whipped-cream & malted balls prior to serving.
>> Chocolate Malt Shoppe Pie Recipe
Chocolate Angel Pie Recipe
Ingredients:
For the Meringue Crust:
2 pcs of egg whites (large)
1/8 tsp of salt
1/8 tsp of cream-of-tartar
1/2 c of sugar (granulated)
1/2 tsp of vanilla
1/2 c of walnuts (or pecans); chopped finely
For the Chocolate Cream:
4 oz of sweet chocolate (Baker’s German)
3 Tbsps of water
1 tsp of vanilla
1 c of cream (whipping)
Instructions:
Combine whites of egg, tartar, and salt; beat thoroughly till foamy. Gradually add the sugar, while beating continuously. Continue to beat till stiff. Fold the nuts and vanilla onto the mixture.
Spoon onto slightly greased 8 inch pie dish to form the crust. Build up the sides to half an inch. Bake inside the oven (300 degrees F) for 50-55 mins. Let it cool.
Combine water and chocolate above gentle heat; stir constantly till chocolate melts; Continue to cook till it becomes thick then add the vanilla. Whip the cream and fold it into the mixture of chocolate. Pour onto the cooled crust. Place inside the refrigerator for two hrs.
>> Chocolate Angel Pie Recipe
Chocolate Covered Cherry Pie Recipe
Ingredients:
1 prepared choco-flavored pie pastry
12 oz of mini milk choco chips (set aside 12 for garnishing)
1/2 c of milk
An envelope of gelatin (unflavored)
8 oz of softened creamcheese
1/2 c of sourcream
1/2 tsp of extract (almond)
1/2 c of thick whipped cream
21 oz of cherry-pie filling
Whipped-toppin
16 small mint-leaves
Instructions:
Have choco chips melted in double-boiler, stir ’til smooth the set it aside.
You combine the gelatin & milk in saucepan. Leave for 60 secs then cook it over low-heat, stir often ’til fully dissolved.
Beat the sourcream, morsels & creamcheese in bowl ’til fluffy. Add the gelatin mix & extract in. Fold whipping cream onto choc mix.
You pour one-half choco mix into pie pastry then pour cherry-filling over choco layer then pour rest of choco mix over. Chill.
then garnish w/ whipped-topping, cherries, mint & choco chips as desired.
>> Chocolate Covered Cherry Pie Recipe
Frango Mint Chocolate Cream Pie Recipe
Ingredients:
8 oz of Frango baking bar (mint chocolate); chopped coarsely
1/3 c of milk
1-1/2 c of marshmallows (miniature)
2 c of cream (whipping)
6 oz of pie crust (chocolate, cookie crumb)
For the Garnish:
Chocolate shavings (Frango, Mint Chocolate)
Mint sprigs (fresh)
Instructions:
Melt the chocolate, marshmallows, and milk inside a saucepan above medium-low heat, while constantly stirring. Stir till mixture has melted completely and turned smooth. Transfer on a bowl and let it cool.
Beat half of cream on a bowl till stiff then fold 1/3 of (whipped) cream onto the mixture of chocolate till light. Fold the remaining 2/3 of (whipped) cream onto the lightened mixture of chocolate. Spoon onto the crust and cover. Place inside the refrigerator overnight.
Whip the remaining cream and spoon onto a bag pipe with (large) star on its tip. Gently pipe around the edge, decoratively. Garnish as desired.
>> Frango Mint Chocolate Cream Pie Recipe
Chocolate Pie Recipe
Ingredients:
1-1/4 c of sugar (granulated)
1/2 c of cocoa powder
1/4 tsp of salt
1/3 c of cornstarch
3 c of milk (whole)
3 Tbsps of butter
1-1/2 tsps of vanilla
Instructions:
Combine sugar, cocoa, cornstarch, and salt; gradually add the milk while stirring constantly above moderate heat. Let it boil and continue to boil mixture for a min. Take out from the heat then add vanilla and butter. Pour onto a pie crust and cover it with a plastic wrapper.
Place inside the refrigerator for some hours till chilled. Cover it with (whipped) cream then top some shaved chocolates.
>> Chocolate Pie Recipe
Chocolate Ice Box Pie Recipe
Ingredients:
1 pc of baked pie crust (9 inch)
14 oz of condensed milk (sweetened)
1/2 tsp of vanilla
2 oz of chocolate (unsweetened)
1/4 tsp of salt
4 oz of water
1 c of whipped cream (whipping)
Instructions:
Prepare the pie crust. Cook the milk, chocolate, and salt inside a bain-marie till thick. Gradually add in water then let it thick again. Add the vanilla and stir thoroughly.
Pour onto the crust and place inside the refrigerator. Top with cream.
>> Chocolate Ice Box Pie Recipe
Black and White Pie Recipe
Ingredients:
8 oz of marshmallows (miniature)
1 c of milk
1 tsp of vanilla
1 c of cream (whipped)
1 pc of pie crust (Graham)
1/8 tsp of salt
1/2 c of nuts (ground)
2 oz of chocolate (unsweetened); grated
Instructions:
Place milk and marshmallows inside a bain-marie; heat till marshmallows melt. Let it cool then add vanilla and salt; stir thoroughly. Save (1 tablespoon) chocolate then fold the remaining chocolate and cream onto the mixture. Pour onto the crust.
Spread saved chocolate and nuts over the filling. Place inside the refrigerator till firm.
>> Black and White Pie Recipe
Chocolate Chess Pie Recipe
Ingredients:
1 pc of unbaked pie crust (9 inch)
1-1/2 c of sugar (granulated)
1/4 c of melted margarine
3 Tbsps of cocoa
2 pcs of eggs; beaten slightly
1/8 tsp of salt
5.33 oz of evaporated milk (canned)
1/2 to 3/4 c of pecans; chopped
1 tsp of vanilla extract
Instructions:
Prepare the pie crust. Combine cocoa, margarine, and sugar; stir thoroughly. Add the eggs; beat thoroughly for 2-1/2 mins. Add milk, vanilla, and salt; mix them well and fold in the nuts.
Pour onto the crust. Bake (350 degrees F) for 35-45 mins.
>> Chocolate Chess Pie Recipe
Creamy Chocolate Pie Recipe
Ingredients:
1 Tbsp of cornstarch
1/2 c of water
14 oz of canned milk (condensed, chocolate, sweetened)
3 pcs of egg yolks; beaten slightly
2 Tbsps of butter (or margarine)
1/2 tsp of vanilla
1 pc of pie crust (Graham)
Cool whip
Instructions:
Combine cornstarch and water; stir thoroughly. Combine yolks and (condensed) milk inside a saucepan. Add the mixture of cornstarch and stir thoroughly. Cook above moderately low heat for 12-15 mins till bubbly and thick, while constantly stirring.
Take out from the heat then add vanilla and butter. Spoon onto the crust and place inside the refrigerator for 3 hrs till firm. Top it with Cool Whip.
>> Creamy Chocolate Pie Recipe