Chocolate Candy Pie Recipes

CHOCOLATE CANDY BAR PIE

Steps:

• 1. Melt chocolate and butter in saucepan over low heat. Remove from heat; let stand 2 minutes. 2. Add whipped topping to saucepan; fold together until completely blended. 3. Pour chocolate mixture into pie crust. Cover with plastic lid; freeze at least 2 hours.

CHOCOLATE CANDY CANE PIE

Steps:

• Chocolate Crumb Crust: Combine crumbs, cocoa and sugar in a bowl.
• Stir in butter.
• Press mixture onto bottom and up sides of a 9" pie pan.
• Bake at 350 degrees for 8 to 10 min.
• Cool.
• Chocolate Layer: Bring water to a boil in med mixing bowl.
• Remove from heat; immediately add chips, stirring until melted (return to very low heat, stirring constantly, if needed).
• Cool to room temperature.
• In large mixing bowl (which has been chilled, along with beaters), whip heavy cream with confectioners sugar until stiff; fold into the chocolate mixture.
• Spoon into crust; chill.
• Peppermint Layer: Break candy canes into chunks; blend until finely crushed (resembles powder).
• Combine marshmallows and milk in wok.
• Cook, stirring constantly, over low heat until marshmallows are melted.
• Cool to slightly warm or glops.
• Prepare bowl as before, whip heavy cream until stiff; fold in crushed candy.
• Stir gently into marshmallow mixture; chill 10 min.
• Spoon onto chocolate layer; chill until set.
• Freeze, if desired.
• Top with Sweetened whipped cream.
• Garnish with Peppermint chips or coarsely crushed candy canes just before serving.
• May be served chilled or frozen.

CHOCOLATE PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a cast iron skillet over medium low heat, melt the butter.
• Combine one cup of the sugar with cocoa and flour. Beat the egg yolks with the milk and add them to the sugar mixture.
• Add the sugar and egg mixture to the skillet with the melted butter or margarine and cook gently, stirring constantly until thick. (Watch this mixture closely as it has a tendency to burn)! Add the vanilla. Pour the mixture into the baked crust.
• Beat the egg whites until soft peaks form; add the remaining 1/4 cup sugar and beat until meringue is glossy and stiff peaks form. Spread beaten egg whites over the hot filling be sure the whites touch the edges of the crust. Bake in the preheated oven for 10 to 15 minutes (or until the meringue is golden brown).