Time 35m Yield 1 pie, 8 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 375 degrees. Place chocolate and butter in a 4 cup Pyrex measure or microwave-safe bowl. Place in microwave and heat on high, for 1 minute, stir, and heat for 30 seconds more. Let sit for a minute or so and stir until chocolate dissolves completely. Add sugar, flour, eggs, vanilla, and salt. Stir until well combined. Pour into lightly oiled 9 inch pie pan. Bake for 25 minutes. Let cool for as long as you can wait. If you can’t wait, vanilla ice cream helps cool a slice of pie on your plate.
Yield 8 Number Of Ingredients 7 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.
Time 42m Number Of Ingredients 7 Steps:
Preheat oven to 350F. Grease a 9-inch pie pan and set aside. Add unsweetened chocolate and butter in a saucepan over low heat. Stir until the chocolate and butter melts completely and remove from heat. Whisk in sugar, flour, vanilla and eggs. Pour batter into pie pan and bake for 27 minutes. Serve warm with desired toppings.
Time 40m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large bowl, beat sugar and butter. Add eggs and vanilla; mix well. Add flour, cocoa and salt. Stir in nuts., Pour into a greased 9-in. pie pan or ovenproof skillet. Bake at 350° until almost set, 25-30 minutes. Serve with whipped cream and strawberries if desired.
Time 4h50m Yield 10 Number Of Ingredients 5 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.
Time 30m Yield 8 Number Of Ingredients 7 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.
Time 40m Yield 8 serving(s) Number Of Ingredients 10 Steps:
Melt butter and chocolate together on low heat or in double boiler. Meanwhile, put eggs in mixing bowl and beat until light and pale in color. Beat remaining ingredients into eggs, than add slightly cooled chocolate mixture. Mix thoroughly and pour into pie shell. Bake at 350 for 25-30 minutes or until top appears dry and filling is set but still somewhat soft inside. Do not over bake; pie should shake like custard so it will not be too stiff when cool. It really shouldn’t take any longer than 30 minutes. For white chocolate drizzle, place baking square in small resealable plastic bag; seal bag. Heat in microwave oven at MEDIUM (50% power) 1 minute. Turn bag over; heat at MEDIUM 1 to 2 minutes or until melted. (Depending on the chocolate you use, sometimes you may need to add a little shortening for a smoother glaze.). Knead bag until white chocolate is smooth. Cut off very tiny corner of bag; pipe or drizzle white chocolate onto pie. For chocolate drizzle, place chocolate chips in small resealable plastic bag; seal bag. Heat in microwave oven at HIGH 1 minute. Turn bag over; heat at HIGH 1 to 2 minutes or until chocolate is melted. Knead bag until chocolate is smooth. Cut off tiny corner of bag; pipe or drizzle chocolate onto pie. Let pie stand until chocolate drizzles are set. Serve at room temperature or slightly warm without the drizzle. This is great served plain, or with a topping of vanilla ice cream.
Time 20m Yield 8 servings. Number Of Ingredients 8 Steps:
In a large saucepan, combine 1/4 cup corn syrup, butter and brown sugar. Bring to a boil; cook and stir for 1 minute., Remove from the heat; stir in cereal until blended. Press into a greased 9-in. pie plate., In a small bowl, combine the peanut butter, hot fudge topping and remaining corn syrup. Set aside 1/3 cup for topping. Spread remaining mixture over crust; sprinkle with half of the peanuts. Top with frozen yogurt. Freeze, covered, for 6 hours or until firm. , Warm reserved peanut butter mixture; drizzle over pie. Sprinkle with remaining peanuts. Let stand at room temperature for 5 minutes before cutting.
