Cloud Nine Chocolate Pie Recipes

CHOCOLATE CLOUD CREAM PIE

Steps:

• Melt 3 oz. chocolate as directed on package. Beat pudding mix and milk in medium bowl with whisk 2 min. Add melted chocolate; mix well. Spoon into crust.
• Whisk marshmallow creme and cream cheese in large bowl until blended. Stir in COOL WHIP. Spread over pudding mixture in crust. Grate remaining chocolate; sprinkle over pie.
• Refrigerate 3 hours or until firm.

CLOUD NINE CHOCOLATE PIE

Steps:

• 1. Combine Chocolate and 1 1/2 Tablespoons cream in heavy saucepan; cook over low heat until the chocolate melts. Beat cream cheese in a small mixing bowl, add sugar, ! Tablespoon cream and the chocolate mixture ( I usually wait til it melts and cools a minute or so). Gradually add kahlua. Set aside.
• 2. Whip remaining cream in separate bowl until stiff with electric mixer on high spped; add powdered sugar. Fold the chocolate mixture from step1 into this blending until smooth. Spoon into crust. Freeze until firm ( I usually leave all day or overnight). Add coll whip before serving to each slice. Store in freezer - if there is any left!

CHOCOLATE CLOUD PIE

Steps:

• Preheat oven to 325°F. Mix wafer crumbs, granulated sugar and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.
• Beat cream cheese, brown sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in chocolate; pour into crust.
• Bake 35 min. Cool completely. Store leftover pie in refrigerator.

CHOCOLATE CLOUD PIE

Steps:

• Preheat oven to 325ºF.
• Beat cream cheese, both sugars, and vanilla until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in chocolate; pour into crust.
• Bake 35 minute Cool completely. Store leftover pie in frige.

CLOUD NINE PIE

Steps:

• Preheat oven to 350°. Butter a 9-inch pie plate.In a large mixer bowl at high speed, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form when beaters are raised. Gradually beat in sugar and continue beating until stiff peaks form when beaters are raised. Add vanilla and beat into meringue. Fold in nuts, cracker crumbs, and baking powder. Spoon batter into pie plate, forming a high edge.Bake 25 minutes. Turn off heat and leave in oven 15 minutes. Cool on a wire rack.Spread with whipped cream. Cover with plastic wrap and refrigerate 12 hours. Garnish with chocolate if desired.