Divine Triple Chocolate Pie
- 1 c Unbleached Flour; Sifted
- 1/4 ts Salt
- 1/3 c Vegetable Shortening
- 1/2 oz Semi-Sweet Chocolate; Grated
- 2 tb Cold Water
- 1/4 c Sugar
- 1 x Unflavored Gelatin; 1 Env.
- 1/4 ts Salt
- 1 c Milk
- 3 ea Eggs; Lg, Separated
- 3 oz Baking Chocolate; Cut Up
- 1/2 ts Vanilla
- 1/4 ts Cream Of Tartar
- 1/4 c Sugar
- 1 c Heavy Cream; Whipped
Garnish:
- Sweetened Whipped Cream
- 1/2 oz Semi-Sweet Chocolate
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.
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.
Easy Frost Pumpkin Pie
- 1/4 c Margarine
- 1 1/2 c Crushed ginersnap cookies
- 1 cn Pumpkin (16 oz.)
- 2 cups Vanilla ice cream softened
- 1 c Powdered sugar
- 1 1/2 ts Pumpkin pie spice
- 1/8 ts Salt
- 2 c Frozen whipped topping, Thawed
Melt margarine in small sauce pan. Remove from heat; stir in crushed cookies. Press mixture evenly in bottom and up sides of a 9 inch pie pan; refrigerate.
In a large bowl combine the pumpkin, ice cream, sugar, pumpkin pie spice, and salt.; blend until smooth. Fold whipped topping into pumpkin mixture.
Pour into pie crust lined pan. Freeze for several hours or until firm. (For longer storage, cover tightly with foil)
Before serving let stand at room temperature at least 15 minutes. Garnish as desired.
Hershey Bar Pie (Microwave)
- 1/2 c butter or margarine
- 1 c granulated sugar
- 1 ea egg
- 1 ts vanilla
- 1 1/4 c unsifted all-purpose flour
- 1/2 c Hershey's Cocoa
- 3/4 ts baking soda
- 1/4 ts salt
Filling:
- 1/2 lb Hershey's Milk Chocolate Bar
- 1/3 c milk
- 1 1/2 c miniature marshmallows
- 1 c heavy cream
Cream butter or margarine and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well.
In a separate bowl combine flour, cocoa, baking soda, and salt; add to creamed mixture.
Shape into two 1 1/2-inch thick rolls. Wrap in waxed paper and plastic wrap; chill several hours or overnight.
Cut 1 roll into 1/8-inch slices; arrange with edges barely touching on bottom and up sides of a greased 9-inch glass pie plate. Microwave on medium (1/2 power) for 5-6 minutes (turning pie plate 1/4 turn every 2 minutes of cooking time).
For Filling:
Break chocolate bar into pieces; place in a glass bowl. Add milk and miniature marshmallows. Microwave on high (full power) until chocolate and marshmallows are melted and mixture is thick and smooth, about 3-4 minutes; cool.Whip cream until stiff; fold into chocolate mixture. Spoon into crust. Cover and chill.
Note: Leftover dough from above crust may be frozen or sliced for cookies. Slice roll 1/4-inch thick. Place 10 cookies on waxed paper in circular formation. Microwave on medium (1/2 power) until just set, 4-5 minutes (turning pie plate 1/4 turn every 2 minutes). Cookies will continue to cook after removal from microwave. Cool.
Absolutely Delicious Cheesecake
- 1 c Sugar
- 1 tb Vanilla
- 8 oz Cream cheese
- 1 c Sour cream
- 8 oz Cool Whip
- 2 Graham Pie Crusts
- 2 cn Cherry pie filling
Mix sugar, vanilla and cream cheese together. Stir in sour cream, then mix it slowly in blender. Add the Cool Whip.
Spread the cheese mixture evenly in graham pie crusts, then spread pie filling on top. Chill approximately 2 hours before serving.
Grand Prize Winning Maple Walnut Mousse Pie
- 3 Eggs,separated
- 1/8 ts Salt
- 3/4 c Maple syrup
- 2 c Kool whip, divided
- 1 c Walnut meats,chopped, divided
- 2 tb Semi-sweet chocolate,shaved
- 1 Chocolate crumb pie shell
Beat egg yolks until lemon colored.Add salt and maple syrup. Cook in top of double boiler until yolk mixture thickens.Cool.
Beat egg whites until stiff. Combine maple mixture,egg whites, and 2/3 of the Kool Whip, using a folding motion. Fold in 3/4 cup of the nut meats. Scrape into baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for a minimum of four hours.
Impossible Brownie Pie (Bisquick)
- 4 Eggs
- 1/4 c Margarine or butter; melted
- 4 oz Chocolate; cooking - melted and cooled
- 1/2 c Brown sugar; packed
- 1/2 c Bisquick or baking mix
- 1/2 c Sugar; granulated
- 3/4 c Nuts; chopped
Preheat oven to 350F. Grease 9 x 1 1/4" pie plate.
Beat eggs, margarine and chocolate till smooth, 10 seconds in blender on high or 30 seconds with hand beater. Add brown sugar, Bisquick and granulated sugar. Beat till smooth, 1 minute in blender on high (stopping occasionally to scrape down sides) or 2 minutes with hand beater.
Pour into plate; sprinkle with nuts. Bake till knife inserted in centre comes out clean; about 35 minutes. Cool.
No-Crust Sweet Potato Pie
- 4 Sweet potatoes, medium sized*
- 1 c Sugar
- 1/2 c All-purpose flour
- 1/2 c Butter or margarine;softened
- 1 Egg
- 3/4 tsp almond extract
- Whipped cream
*Peeled, cooked, and then mashed.
Combine the sweet potatoes, sugar, flour, butter, egg and almond extract in a large mixing bowl; beat at medium speed of electric mixer until well blended.
Spoon mixture into a 9-inch pie plate. Bake at 450 degrees F. for 25 minutes or until lightly browned. Serve warm or cool with a dollop of whipped cream. Makes one 9-inch pie.
