Heavenly Chocolate Pie Recipes

Steps:

• 1. Crush cookies (about 1/2 package for an 8-inch crust). Do more if you think it is not enough. Melt 1/2 stick of butter to hold the crust together. Add more butter if needed. For a pie shape you can use a pie tin, I use a spring form pan. Also is lovely with no crust and using champagne glasses or whatever fun shaped large or individual serving bowls/glasses you have.
• 2. Melt cream, chocolate, and vanilla slowly in a double boiler. You can use a heat-proof bowl over a regular pot on the stove as well. Cool to room temperature.
• 3. Beat two cups heavy cream, sugar, and vanilla, to stiff peaks.
• 4. Fold whipped cream into the chocolate mixture.
• 5. Pour into the prepared crust (can also make this in individual serving bowls). Chill 6 hours until set. I make this a day ahead.
• 6. Top with additional whipped cream. I like to do a full layer of the whipped cream on the entire top of the pie and then garnish it with shaved chocolate. You can top with whipped cream on each individual piece and Oreo's as well.

Steps:

• 1. In a sauce pan mix condenced milk, water ,cocoa and cornstarch and egg yolks, cook on med to high heat stirring constantly till it thickens as a pudding consistency, turn off heat add butter and vanilla. Pour into pre-baked pie shell, spread meringue bake in a 325 degree oven till meringue is golden brown on peaks. Store left overs in fridge.
• 2. Meringue directions: Mix room temp egg whites with an electric mixer on high in a glass or metal bowl (don't use plastic! it traps oil and your meringue wil not turn out right ) till stiff peaks add sugar and beat till well blended.
• 3. When pie cools shave the chocolate bar and sprinkle on top of the meringue.

Steps:

• In a large bowl, whisk yogurt until soft and smooth. Gradually whisk in milk until blended. Add pudding mixes; whisk 2 minutes longer. Let stand for 2 minutes or until soft-set., Fold in 1 cup whipped topping. Transfer to crust. Top with remaining whipped topping and chocolate curls if desired. Refrigerate for at least 4 hours.

Steps:

• Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
• Refrigerate at least 2 hours before serving.

Steps:

• In medium mixing bowl, beat melted chocolate with Eagle Brand and vanilla until well blended.
• Chill 15 minutes or until cooled; stir until smooth. Fold in whipped cream.
• Pour into crust. Chill thoroughly. Garnish with a dollop of whipped cream and a few curls of chocolate. Refrigerate leftovers.

Steps:

• In a medium mixing bowl, beat melted chocolate with condensed milk and vanilla until well blended. Chill 15 minutes or until cooled, stir until smooth. Fold in whipped cream.
• pour into crust. Chill thoroughly.

Steps:

• Preheat oven to 325°F. Mix crumbs, granulated sugar and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool.
• Place 3 oz. chocolate in microwaveable bowl. Microwave on HIGH 1-1/2 min.; stir until chocolate is completely melted. Set aside. Beat cream cheese, brown sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping. Spoon into crust. Refrigerate several hours or overnight.
• Top pie with strawberries just before serving. Place remaining chocolate in microwaveable bowl. Microwave on HIGH 1 min.; stir until chocolate is completely melted. Drizzle over pie. Store leftover pie in refrigerator.