Quickie Chocolate Fudge Pie Recipes

Steps:

• 1. Make pie crust.
• 2. Break chocolate bars into pieces. Set aside.
• 3. Put milk and marshmallows in a medium, microwave-safe bowl.
• 4. Microwave 1 minute, stir well. Until melted and smooth, continue to microwave at 15 -30 second intervals, stirring thoroughly after each time.
• 5. Stir broken chocolate bars into the marshmallow mixture, stirring until the chocolate is melted. Cool completely (room temp).
• 6. In a small bowl beat the whipping cream until stiff. Fold the whipped cream into the cooled chocolate mixture.
• 7. Spoon filling into crust. Cover. Refrigerate about 4 hours, until firm.
• 8. NOTES: You can use whatever crust you like with this pie. I like to make an "Oreo"-type crust. Or, for extra-quickie, you can buy a pre-made graham crust. If you like a sweeter pie, you may use two milk chocolate bars. Or, if you like, you can use milk chocolate bars with almonds. *This recipe is easily made gluten free by making your crust from gluten-free ingredients. I've used crispy rice cereal, gluten-free graham crackers, even crushed gluten-free cookies.

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:

• 1. Preheat oven to 350.
• 2. Whisk together eggs and sugar; add butter and next 4 ingredients, stirring until blended. Spoon into graham cracker pie crust.
• 3. Bake for 25-30 minutes. Pie will rise, then fall as it cools. Once pie is COMPLETELY COOL, top with Cool Whip all the way to the edges. Keep refrigerated, or cover with plastic wrap, then foil, and freeze.
• 4. *IMPORTANT* - pie must be completely cool in order for Cool Whip to stay on as a topping. Otherwise, it will melt and slip off the sides.

Steps:

• Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Line pie crust with foil; fill with pie weights or dried beans.
• Bake 8 minutes. Remove weights and foil; bake 5 to 7 minutes longer or until golden brown. Cool completely on cooling rack, about 15 minutes.
• Meanwhile, in large microwavable bowl, microwave chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in condensed milk with whisk until smooth; let stand 2 minutes. Fold half of the whipped topping into chocolate mixture until blended; pour mixture into crust.
• Cover and refrigerate 4 to 8 hours. Spread remaining whipped topping over pie; garnish with raspberries.

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 325 degrees F (165 degrees C).
• In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside.
• In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell.
• Bake in preheated oven for 30 to 40 minutes. Serve hot.