12 oz. cream cheese softened 1/2 c. sugar 2 eggs 1 1/2 tsp. vanilla 9 inch graham cracker or chocolate shell 1/2 c. chocolate semi-sweet chips Beat cheese,sugar and eggs until smooth. Pour into the pie shell. Melt chocolate chips and drop evenly by a teaspoon over the pie. Swirl chocolate through the filling. Bake at 325 degrees for 20-25 minutes or until center appears set. Cool and chill. 
Chocolate Chip Pie 1/2 c. milk 35 large marshmellows or 4 cups minature 1 9-oz. carton of cool whip 3 squares Bakers german sweet chcolate grated finely Heat milk in double boiler just until it begins to bubble. Do not let it boil. Add marshmellows and beat until marshmellows melt. Let cool but stir once in awhile. Then add you carton of cool wip and stir in your grated chocolate. Pour into a chocolate crust (or graham cracker) and chill for several hours.
Peanut Butter Chocolate Pie 1 c. peanut butter 2 8oz. pkgs. cream cheese softened 2 c. powdered sugar 1 12oz carton cool whip 1 prepared nabisco oreo pie crust In large bowl combine peanut butter and softened cream cheese. Mix with an electric mixer to well blended. Add the powdered sugar and mix well. Carefully fold in two-thirds of the cool whip. Spoon the mixture into the pie shell and top with with remaining cool whip. Garnish with grated chocolate, Chill.
Bev's Chocolate Pie Ingredients: 2 cups white sugar 5 tablespoons unsweetened cocoa powder 1/4 cup all-purpose flour 1 (12 fluid ounce) can evaporated milk 1 teaspoon vanilla extract 4 egg yolks 1/4 cup butter 1 recipe pastry for a 9 inch single crust pie 4 egg whites 1/4 cup white sugar Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a saucepan, whisk together 2 cups sugar, cocoa and flour. Blend in evaporated milk and vanilla. Beat egg yolks, and stir into pan. Add the butter or margarine. Heat, stirring constantly just until butter is melted. Pour filling into unbaked pie shell. 3. Bake in preheated oven for 35 to 40 minutes, or until pie is not "wobbly" when shaken. 4. Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating constantly, until stiff peaks form. Spread meringue on pie. 5. Return pie to oven, and bake until meringue is golden.
Ice Cream Sundae Pie Ingredients: 1 cup finely crushed chocolate wafers 1/2 cup finely chopped walnuts 1/4 cup butter, softened 1 cup whipping cream 2 tablespoons confectioners' sugar 1 quart vanilla ice cream, softened 1 (10 ounce) package frozen sweetened strawberries, thawed 1/4 cup walnut halves Directions: 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a medium bowl, mix together chocolate wafer crumbs, chopped walnuts, and softened butter until thoroughly combined. Press mixture firmly into bottom and sides of a 9 inch pie pan. Bake in preheated oven for 7 minutes. Refrigerate until well chilled. 3. In a medium bowl, whip together whipping cream and confectioners' sugar until soft peaks form. Spread half of ice cream into bottom of crust. Cover with strawberries, then cover strawberries with remaining ice cream. Spread whipped cream over ice cream, and garnish with walnut halves. Freeze for 2 hours before serving. Allow to stand at room temperature for 10 minutes before slicing.
Chocolate Pie Ingredients: 1 1/3 cups white sugar 3 egg yolks 1/4 cup unsweetened cocoa powder 1/4 cup all-purpose flour 3 tablespoons butter 1 (12 fluid ounce) can evaporated milk 3 egg whites 6 tablespoons white sugar 1/2 teaspoon cream of tartar 1 (9 inch) pie shell, baked Directions: 1. Combine 1 1/3 cups sugar, flour, and cocoa in a deep saucepan. Beat egg yolks with milk. Slowly add to sugar mixture. Cook on medium heat until thick while stirring with a flat bottomed wooden spoon. Remove mixture from heat, and stir in the butter or margarine until melted. Pour filling into baked pie crust. 2. To Make Meringue Topping: Whip egg whites in a glass bowl. Add remaining sugar one tablespoon at a time (you may not need all of the sugar) until peaks form. You may need to add cream of tartar to help add stiffness. Spread the meringue over the chocolate filling. 3. Bake at 325 degrees F (165 degrees C) until the peaks of the meringue are browned.
Chocolate Pie 1/2 lb. marshmallows 2 oz. German sweet chocolate bar 3/4 C. milk 1/2 pint whipping cream, whipped, or 8 oz. Cool Whip 1/2 tsp. vanilla prepared graham cracker or chocolate crust Melt marshmallows, chocolate and milk together. Cool. Add vanilla and whipping cream or Cool Whip. Pour into crust and refrigerate 2 hours before serving.
Chocolate Mousse Pie... 1 7oz.Candy Barw/almonds 16 large marshmallows or 11/2 Cups Min. Marsh. 1/2 Cup Milk-2 Cups Whipping Cream,Whipped. 1 Pastry Shell,Baked or Ch.Graham Cracker Crust. 8 or 9 in. Pie Pan. Place The Candy Bar,Marshmallows,& Milk In A Heavy Saucepan; Cook Over Low Heat,Stirring Constantly Until Chocolate Is Melted & Mixture Is Smooth.Cool, Fold In Whipped Cream;Pour Into Crust. Refrigerate For At Least 3 Hours.
(from the Pillsbury Bake-off) Cream Cheese Brownie Pie 1 Pillsbury Refrigerated Pie Crust (from 15 oz pkg) softened as directed on pkg 1 8 oz pkg cream cheese, softened 3 tbsp sugar 1 tsp vanilla 3 eggs 1 15 oz pkg Pillsbury Thick 'n' Fudgy Hot Fudge Swirl Deluxe Brownie Mix 1/4 cup oil 2 tbsp water 1/2 cup chopped pecans Heat oven to 350F. Prepare pie crust as directed on pkg for single-crust filled pie, using 9" pie plate. In medium bowl, combine cream cheese, sugar, vanilla and 1 egg; beat until smooth. Set aside. Reserve hot fudge packet from brownie mix for topping. In large bowl, combine brownie mix, oil, 1 tbsp water and remaining 2 eggs; beat 50 strokes with spoon. Spread 1/2 c brownie mixture in crust-lined pan. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture; spread evenly. Sprinkle with pecans. Bake at 350F for 40 to 50 minutes or until centre is puffed and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. (Pie may have cracks on surface) Place hot fudge from packet in small microwave-safe bowl. Microwave on high for 30 seconds. Stir in remaining water. Drizzle fudge over top of pie. Cool completely. Store in refrigerator. Makes 8 normal servings.
Chocolate Peanut Butter Cookie Pie (From Pillsbury Bake-off) 1 (18 oz) pkg pillsbury refrigerated choc. chip cookie dough 3 cups powdered sugar 1 cup peanut butter 2 Tbs. butter softened 1/4 cup water 1 cup chocolate chips melted 16 pecan halves (optional) Press cookie dough in bottom of ungreased 10 inch springform pan. Bake at 350 for 14 to 18 minutes until golden brown. Cool 15 minutes. In bowl combine powdered sugar, peanut butter, butter and water. Mix well. Drop spoonfuls of mixture over baked cookie crust, press evenly to cover crust. Spread melted chocolate chips over peanut butter mixture. Swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1 hour until chocolate is set.
Chocolate Pecan Pie 6 ounces Semi-Sweet Chocolate Chips 2/3 cup Evaporated Milk 2 tablespoons Butter Or Regular Margarine 2 Eggs -- 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.
Triple Chocolate Pie CHOCOLATE PIE SHELL: 1 cup Unbleached Flour -- Sifted 1/4 teaspoon Salt 1/3 cup Vegetable Shortening 1/2 ounce Semi-Sweet Chocolate,Grated 2 tablespoons Cold Water PIE: 1/4 cup Sugar Unflavored Gelatin,1 Env. 1/4 teaspoon Salt 1 cup Milk 3 Eggs;Separated 3 ounces Baking Chocolate,Cut Up 1/2 teaspoon Vanilla 1/4 teaspoon Cream Of Tartar 1/4 cup Sugar 1 cup Heavy Cream,Whipped GARNISH: Sweetened Whipped Cream 1/2 ounce Semi-Sweet Chocolate CHOCOLATE PIE CRUST: Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, until coarse crumbs form. Add the chocolate and water, tossing with a fork, until the dough forms. Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle. Loosely fit the dough into a 9-inch pie plate and trim the edge so that there it reaches 1 inch beyond the rim of the pie plate. Fold the extra under the edge of the crust to from a ridge. Flute the edge and prick the entire surface of the pie shell with a fork. Bake at 400 degrees F for 12 minutes or until a golden brown. Cool on a rack. CHOCOLATE PIE: Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan. Stir in the milk and slightly beaten egg yolks. Add 3 (1 oz) squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves. Remove from the heat and stir in the vanilla. Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites. Remove the chocolate mixture from the refrigerator and set aside Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed. Gradually add the 1/4 cup of sugar, 1 Tbls at a time, beating well after each addition. Continue beating until stiff, glossy peaks form when the beaters are slowly lifted. When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed. Fold the egg white mixture into the chocolate mixture; then fold in the whipped cream. Chill in the refrigerator until the mixture mounds well when spooned. Turn into the chocolate pie shell. Chill in the refrigerator for 2 hours or until set. To serve, decorate the pie with puffs of sweetened whipped cream. Grate and sprinkle the chocolate over the whipped cream.
Chocolate Cream Pie 2 squares chocolate or 3 Tbsp. cocoa 2 c. milk 1 c. sugar 1 Tbsp. butter 1/2 tsp. salt 3 Tbsp. cornstarch or 4 Tbsp. flour 2 eggs, seperated 1 tsp. vanilla 1 9-inch pie crust Melt chocolate in top of double boiler. Add 1 1/2 c. milk and bring to boiling point. combine sugar,salt, and cornstarch. Add remaining milk to make a smooth paste. Add paste to milk and cook until thickened. Beat egg yolks. Pour a small amount of hot mixture over yolks before adding them to the hot milk. Cook 2 more minutes. Remove from heat and add butter and vanilla. Cool and pour into baked pie shell. Cover with meringue made from egg whites and bake at 325 degrees for about 12 minutes or until meringue is golden brown.
Milk Chocolate Pie 1 c-milk chocolate ships, 1/2 c milk,- divided,1 pkg. (3oz) cream cheese,-softened, 1 carton (8 oz) frozen whipped topping, thawed, 1 chocolate crumb crust (9-in) In a microwave or double broiler, combine chocolate chips and 1/4c milk. Cook until chips are melted and stir til smooth. In a mixing bowl beat cream cheese and remaining milk until smooth. Gradually beat in the chocolate mixture. Fold in whipped topping. Pour in to crust. Freeze for 4-6 hours or overnight. Remove from freezer 5-10 before serving.
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