Fudge Bottomed Chocolate Layer Pie Food

FUDGE-BOTTOM CANDY CRUNCH PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min.
• Microwave 2 oz. chocolate in medium microwaveable bowl on HIGH 1 min. or until almost melted; stir until completely melted. Stir in 1 cup pudding; pour into crust.
• Add half the COOL WHIP and all but 3 Tbsp. chopped toffee to remaining pudding; spread over pudding layer in crust.
• Top with remaining COOL WHIP and toffee. Melt remaining chocolate; drizzle over pie. Refrigerate 1 hour.

FUDGE BOTTOM CHOCOLATE LAYER PIE

Steps:

• Place 1/3 cup chocolate chips and 2 tablespoons milk in a bowl and Microwave 30 seconds and stir until smooth. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Spread on bottom of crust. Refrigerate while preparing next step.
• Combine marshmallows, remaining 2/3 cup chocolate chips and 1/4 cup milk in small saucepan. Stir constantly over medium heat, until marshmallows are melted and mixture is well blended. Scrape into large bowl and let cool completely.
• Stir 2 cups whipped topping into cooled chocolate mixture. Spread 2 cups of the mixture over the chocolate in crust.
• Blend remaining whipped topping and remaining chocolate mixture and spread over surface of pie.
• Cover and freeze several hours or until firm.
• Garnish as desired.
• Cover and freeze remaining pie.

FUDGE PIE

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.

BLACK-BOTTOM CHOCOLATE PIE

Steps:

• For Filling:
• Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then cream. Whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat. Add chocolate and whisk until smooth. Whisk in rum and vanilla. Cool 5 minutes, whisking occasionally. Transfer filling to frozen crust. Chill until cold, at least 2 hours and up to 1 day.
• For Topping:
• Beat first 3 ingredients in large bowl until firm peaks form. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around edge of pie. Garnish with chocolate curls. (Can be made 4 hours ahead; chill.)

FUDGE BOTTOMED CHOCOLATE LAYER PIE

Steps:

• Place 1/3 cup chocolate chips and 2 tablespoons milk in microwave-safe bowl. Microwave 30 seconds at HIGH (100%); stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Spread on bottom of crust. Refrigerate while preparing next step.
• Place marshmallows, remaining 2/3 cup chocolate chips and remaining 1/4 cup milk in small saucepan. Cook over medium heat, stirring constantly, until marshmallows are melted and mixture is well blended. Transfer to separate large bowl; cool completely.
• Stir 2 cups whipped topping into cooled chocolate mixture; spread 2 cups mixture over chocolate in crust. Blend remaining whipped topping and remaining chocolate mixture; spread over surface of pie.
• Cover; freeze several hours or until firm. Garnish as desired. Cover; freeze remaining pie.