1 milk chocolate candy bar with almonds (7 oz.) 16 large marshmallows or 1 1/2 c. minature 1/2 c. milk 2 c. whipping cream, whipped 1 chocolate crumb crust Place the candy bar, marshmallows, and milk in a heavy saucepan; cook over low heat, stirring constantly until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust. Refrigerate for at least 3 hours. 
Frozen Mud Pie 1 1/2 c. crushed chocolate cream filled cookies (about 15) 1 1/2 tsp. sugar 1/4 c. butter or margarine,melted 2 pints chocolate chip ice cream softened 1/4 c. chocolate syrup, divided Additional cookies In a bowl, combine cookie crumbs,and sugar. Stir in butter. Press onto the bottom and up the sides of an ungreased 9-inch pie plate. Refrigerate for 30 minutes. Spoon 1 pint of ice cream into crust, drizzle with half of the chocolate syrup; swirl with a knife. Carefully top with remaining ice cream. Drizzle with remaining syrup; swirl again with a knife. Cover and freeze until firm. Remove from the freezer 10-15 minutes before serving. Garnish with additional cookies.
Mint Brownie Pie 6 Tbsp. butter, no substitutes 2 squares unsweetened chocolate 1 c. sugar 2 eggs, beaten 1/2 tsp. vanilla 1/2 c. flour Filling: 1 8-oz. pkg. cream cheese, softened 3/4 c. sugar 1/2 tsp. peppermint extract green food coloring 1 carton frozen whipped topping, thawed 1/4 c. semi-sweet chocolate chips,melted In a saucepan, melt butter and chocolate. Stir in sugar until well blended. Add eggs and vanilla; mix well. Stir in flour until well blended. Pour into a greased 9-inch springform pan. Bake at 350 degrees for 18-20 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack. In a mixing bowl, cream cheese and sugar until smooth. Add extract and food coloring; mix well. Fold in whipped topping. Spread evenly over brownie layer. Cover and refrigerate for at least 1 hour. Remove sides of pan just before serving. Melt chocolate chips; drizzle over the top. Garnish with additional whipped topping and chocolate chips if desired.
Tin Roof Fudge Pie 2 1-oz. squares semi-sweet chocolate 1 Tbsp. butter (no substitutes) 1 9-inch pastry shell, baked Peanut layer: 20 caramels 1/3 c. whipping cream 1-1/2 c. salted peanuts Chocolate layer: 8 squares semi-sweet chocolate 2 Tbsp. butter (no substitutes) 1 c. whipping cream 2 tsp. vanilla whipped cream and salted peanuts, optional Topping: 3 caramels 5 tsp. whipping cream 1 Tbsp. butter (no substitutes) In a microwave or double boiler, melt chocolate and butter. Spread onto the bottom and up the sides of crust; refrigerate until the choc- olate is set. In a saucepan over low heat, melt caramels and cream, stirring frequently until smooth. Remove from the heat; stir in peanuts. Spoon into pie shell; refrigerate. In a small saucepan over low heat melt chocolate and butter. Remove from heat; let stand 15 minutes. Meanwhile, in a mixing bowl, beat cream and vanill until soft peaks form. Carefully fold a third of the whipped cream mixture into the chocolate mixture; fold in the remaining whipped cream. Spread over peanut layer; refrigerate until set. Garnish with whipped cream and peanuts if desired. In a small saucepan over low heat, melt caramels cream, and butter. Drizzle over pie, refrigerate until serving.
White Chocolate Berry Pie 5 squares white baking chocolate, divided 2 Tbsp. milk 1 3-oz pkg. cream cheese, softened 1/3 c. powdered sugar 1 tsp. grated orange peel 1 c. whipping cream, whipped 1 graham cracker or chocolate wafer crust 2 c. sliced fresh strawberries In a microwave or double boiler, melt four squares of white chocolate with milk. Cool to room temp. Meanwhile, beat cream cheese and sugar in mixing bowl until smooth. Beat in orange peel and melted chocolate. Fold in whipped cream. Spread into crust. Arrange strawberry slices on top. Melt remaining chocolate square; drizzle over strawberries. Refrig- erate at least 1 hour.
Chocolate Chess Pie 1 1/2c. sugar 3 Tbsp. cocoa 3 eggs,well beaten 5 Tbsp. evaporated milk 1 Tbsp. white vinegar 1 Tbsp. vanilla 1/4 c. melted butter 1 9-inch pie crust (unbaked) Mix sugar and cocoa; add to beaten eggs. Add milk, vinegar, vanilla and melted butter; pour into unbaked pie crust. Bake at 350 degrees about 40 minutes.
Chocolate Tofu Pie 2 10.5-oz packages Silken tofu 12 oz Chocolate chips 1 Graham cracker crust 1 lg Container of Cool Whip Melt chocolate with 2 tablespoons of water. Keep warm. Put tofu in blender and blend until smooth. Add melted chocolate and 1 teaspoon of vanilla. Pour into crust and chill 1-1 1/2 hours. Top with Cool Whip.
Chocolate Butterscotch Pie 3/4 cup brown sugar, packed 1/3 cup flour 1/2 tsp salt 2 and 1/2 cup milk 6 Tbsp Hershey's Chocolate-Flavored Syrup 2 egg yolks, well beaten 2 Tbsp butter 1/2 tsp vanilla 1 9-inch baked pie shell Thoroughly combine sugar, flour, and salt. Stir in milk, chocolate syrup, and beaten egg yolks. Cook over medium heat until thick, stirring constantly. Remove from fire; blend in butter and vanilla. Pour into baked pie shell; cool. Chill in refrigerator. Serve with sweetened whipped cream if desired.
Chocolate Strawberry Yogurt Pie 2/3 cup boiling water 1 box strawberry gelatin powder, 4 serving size 1 cup frozen vanilla yogurt 2 cups Cool Whip, thawed 1 cup strawberries, sliced 1 pie crust, chocolate wafer Stir boiling water into gelatin in large bowl 2 minutes or until completed dissolved. Stir in frozen yogurt until melted. Stir in whipped topping and fruit. Refrigerate until mixture mounds, if necessary. Spoon into crust. Refrigerate 2 hours or until firm.
Black Forest Pie (Submitted by Fishwife) 1 Keebler Ready-Crust Chocolate Flavored or Graham Cracker Crust 3 ½ cups (8 oz.) thawed Cool Whip Whipped Topping 1 cup cold Milk 1 package (4 serving) JELL-O Chocolate Flavor Instant Pudding & Pie Filling 1 cup Cherry Pie Filling Spread 1 cup of whipped topping on bottom of pie crust. Combine milk and pudding mix in medium bowl. Blend with wire whisk or electric mixer(low speed) for 1 minute. Fold in 1 1/2 cups whipped topping. Spread chocolate pudding mixture over whipped topping layer in crust. Spread remaining whipping topping over chocolate layer. Leaving a 1-inch border and forming a depression in center of the whipped topping. Spoon cherry pie filling in the center and to edges of pie crust. Chill for at least 3 hours before serving.
Chocolate Silk Pie (Submitted by Chinnookwindsrblowing) Be sure to thoroughly chill this no-bake pie before attempting to slice it. Serves 6-8 1 cup Sugar 6 ounces Butter 6 ounces Chocolate, bittersweet (unsweetened) 4 Eggs 2 teaspoons Vanilla 1 Tablespoon Kahlua (optional) (note: This is coffee-flavoured liquor.) 1 Pie shell (9-inch), pre-baked Whipped cream Melt the chocolate in a bowl over simmering water. Set aside and allow to cool slightly. Using an electric mixer, cream together the butter and sugar until smooth. Add the chocolate, vanilla and Kahlua (if used) and blend. With the mixer running, add 1 egg and beat for 5 minutes. Repeat with the remaining 3 eggs (mixing each for 5 minutes). Pre-bake the pie shell and allow to cool. Pour the mixture into the shell. Cover and chill in the refrigerator for at least 2 hours (overnight is best). Serve cold, topped with whipped cream.
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