Posted by sherry on April 20, 2001 at 16:40:56:
In Reply to: Chocolate Pie posted by Shirley DeWitt on April 20, 2001 at 09:50:41:
Angel Chocolate Pie
Crust:
3 lg Egg white
1/4 ts Salt
1/8 ts Cream of tartar
1/2 c Sugar
1/4 c Confectioner's sugar; sifted
1/2 ts Vanilla
3/4 c Walnut meats; chopped fine
Filling:
4 oz Sweet chocolate; chopped
1/2 oz Unsweetened baking chocolate; chopped
4 tb Water
1 ts Vanilla
1 c Whipping cream
Topping:
1 c Whipping cream
3 tb Sugar
1 ts Vanilla
Crust: Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tbsp at a time, beating well after each addition. Then continue beating to very still peaks. Fold in the confectioner's sugar, then the vanilla and nuts. Spoon into a lightly greased 8-inch pie plate to form a nest-like shell; build sides up an inch above the edge of the pan. Bake in a slow (300 F) oven for 50 to 55 minutes, checking it after about 45 minutes. Remove it from the oven and allow to cool. (As it cools, the meringue will fall, forming a pie crust.)
Filling: Stir chocolates together with the water over very low heat, or in the top of a double boiler until they melt; cool until thickened. Add the vanilla. Whip cream until stiff peaks form, then fold in the chocolate mixture. Pile into the shell and chill for 2 hours.
Topping: Add sweetened whipped cream on top of the pie and sprinkle with chocolate jimmies.
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Chocolate Cheese Pie
Chocolate graham crust:
1 1/2 c Graham cracker crumbs
1/4 c Brown sugar
1/8 ts Nutmeg
1/3 c Butter, melted
1 Square unsweetened chocolate, melted
Filling:
6 oz Semi sweet chocolate pieces
8 oz Cream cheese, softened
3/4 c Light brown sugar
1/8 ts Salt
1 ts Vanilla
2 Eggs, separated
1 c Heavy cream, whipped
Crust: Mix thoroughly the graham cracker crumbs, brown sugar, nutmeg, melted butter and unsweetened chocolate, melted. Press into a 9 inch pie pan. Chill until firm.
Filling: Melt chocolate over hot (not boiling) water; cool about 10 minutes. Blend cream cheese, 1/2 cup sugar, salt and vanilla. Beat in egg yolks, 1 at a time. Beat in cooled chocolate. Blend well. Beat egg whites until stiff, but not dry. Gradually beat in 1/4 cup sugar; beat until stiff and glossy. Fold chocolate mixture into beaten whites. Fold in whipped cream. Pour into chilled crust, reserving 1/4 of mixture for decorating. Chill until filling sets slightly. With tapered spoon, drop reserved mixture in mounds over top of pie. Chill overnight.
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Caramel Chocolate Pecan Pie
1 9" unbaked pastry shell
1 c Pecan pieces
6 oz Semisweet chocolate pieces
1/2 c Caramel ice-cream topping
8 oz Cream cheese, softened
8 oz Dairy sour cream
1/2 c Sugar
1 ts Vanilla
3 Eggs
Unsweetened cocoa powder, optional
Sprinkle pecans evenly in unbaked pastry shell; sprinkle with chocolate pieces and drizzle with caramel topping. Set aside.
In a medium mixing bowl combine cream cheese, sour cream, sugar and vanilla; beat with an electric mixer on medium speed until smooth. Add eggs, beating on low speed just until combined. Pour over caramel topping in crust.
Bake in a 350 degree F oven about 45 minutes or until center appears set. Cool on a wire rack. Cover and chill for at least 1 hour before serving.
Sift cocoa powder over pie, if desired. Makes 8 to 10 servings.
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Chocolate Chip Pie
1 c Sugar
2 Eggs
1 Stick of margarine, melted
1/4 c Cornstarch
1 ts Vanilla
1 c Pecans
1 c Chocolate chips (6 oz.)
Mix sugar, eggs and margarine; stir well. Add cornstarch, vanilla and chocolate chips. Pour into unbaked pie shell. Bake at 350 degrees for 45 to 50 minutes.
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Chocolate Turtle Pie
1/4 c Caramel ice cream topping
6 oz Graham cracker crust
1/2 c Pecans; chopped
2 pk 4 oz chocolate pudding, cook and serve variety
3 c Milk
Cool whip
Spread caramel topping on bottom of crust. Sprinkle with pecans. Refrigerate. Stir pudding mixes into milk in medium saucepan. Stirring constantly, cook on medium heat until mixture comes to full boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into crust. Place plastic wrap on surface of filling. Refrigerate 3 hours or until set. Garnish with cool whip.