Frozen Chocolate Fudge Pie Recipes

Steps:

• In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add cocoa alternately with milk; mix well. Fold in whipped topping. , Pour into pie shell. Freeze for 8 hours or overnight. Sprinkle with chocolate curls or chips if desired. Serve directly from the freezer (pie does not need to be thawed to cut).

Steps:

• Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
• Lower the oven temperature to 325 degrees F (165 degrees C).
• Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
• Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter and chocolate in a pan over low heat.
• Remove from the heat. Add sugar, eggs, corn syrup, and vanilla; stir until well combined. Pour into the pie crust.
• Bake in the preheated oven until mostly set but slightly jiggly, 40 to 45 minutes.
• Remove from the oven and cool to room temperature before serving; filling will thicken as it cools.

Steps:

• Preheat oven to 350°F.
• TO PREPARE THE CRUST: Combine first 3 ingredients, and toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350F for 8 minutes. Cool on a wire rack. Place crust in freezer.
• TO PREPARE FILLING: Place a large bowl in freezer. Combine coffee granules and boiling water in a small bowl; stir until coffee dissolves. Add 3 tablespoons fudge toppng; stir well. Set asside.
• Spoon ice cream into chilled bowl, and stir in fudge topping mixture. Spoon ice cream mixture into chilled crust; freeze 30 minutes. Cover with plastic wrap; freeze 4 hours or until set. Place pie in refrigerator 20 minutes before serving to soften. Serve pie with 9-tablespoons fudge topping, and garnish with coffee beans, if desired.

Steps:

• Preheat oven to 350.
• Lightly oil 5 cup glass pie plate.
• In a food processor, coarsely chop walnuts. Coarsely chop 3 oz chocolate. Add to walnuts. Chop remaining chocolate with sugar then mix until cocolate is as fine as sugar.
• With machine running, pour 1/4 cup boiling water and blend until chocolate is melted. Add eggs and blend 30 - 45 seconds, stopping once to scrape down sides.
• Add butter, coffee and vanilla and mix for 1 minute. Add flour to the chopped walnut chocolate mixture and blend until just combined, about 5 seconds. Spoon mixture into prepared pan.
• Bake until edges are set and centre is slightly soft, about 30 - 35 minutes. Cool completely.
• Freeze pie at least 4 hours. Remove from freezer 15 minutes before serving. Cut into wedges and garnish each serving with the Whipped Cream Topping.