Heavenly Chocolate Cream Pies Food

CONTEST-WINNING GERMAN CHOCOLATE CREAM PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Place chocolate and butter in a small saucepan. Cook and stir over low heat until smooth. Remove from the heat; stir in milk. In a large bowl, combine sugar, cornstarch and salt. Add eggs, vanilla and chocolate mixture; mix well. Pour into crust. Sprinkle with coconut and pecans., Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool completely on a wire rack., For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spread over pie; sprinkle with additional coconut and pecans. Refrigerate until serving.

HEAVENLY CHOCOLATE MOUSSE PIE

Steps:

• In a medium mixing bowl, beat melted chocolate with condensed milk and vanilla until well blended. Chill 15 minutes or until cooled, stir until smooth. Fold in whipped cream.
• pour into crust. Chill thoroughly.

HEAVENLY CHOCOLATE PIE

Steps:

• In a large bowl, whisk yogurt until soft and smooth. Gradually whisk in milk until blended. Add pudding mixes; whisk 2 minutes longer. Let stand for 2 minutes or until soft-set., Fold in 1 cup whipped topping. Transfer to crust. Top with remaining whipped topping and chocolate curls if desired. Refrigerate for at least 4 hours.

HEAVENLY CHOCOLATE-BERRY PIE

Steps:

• Preheat oven to 325°F. Mix crumbs, granulated sugar and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool.
• Place 3 oz. chocolate in microwaveable bowl. Microwave on HIGH 1-1/2 min.; stir until chocolate is completely melted. Set aside. Beat cream cheese, brown sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping. Spoon into crust. Refrigerate several hours or overnight.
• Top pie with strawberries just before serving. Place remaining chocolate in microwaveable bowl. Microwave on HIGH 1 min.; stir until chocolate is completely melted. Drizzle over pie. Store leftover pie in refrigerator.

HEAVENLY CHOCOLATE CREAM PIES

Steps:

• Preheat oven to 350*.Grease 2 9" round cake pans.set aside.
• to prepare CRUST:.
• place cake mix in large bowl. Cut in butter with a pastry blender or 2 knives. Put half the crumbs in each pan. Press up sides and bottom of each pan.
• Bake at 350*.for 15 minutes. Cool.set aside.
• to prepare 1 ST LAYER:.
• combine cream cheese and powdered sugar in small bowl. Beat at medium speed with electric mixer until smooth. Stir in 1 cup whipped topping. Spread half the mixture evenly over each crust.
• Refrigerate.
• to prepare 2ND LAYER:.
• prepare pudding mixes following package directions using 3 cups milk.
• Spoon half the pudding over cream cheese layer in each pan.
• to prepare 3RD LAYER:.
• spread 1 cup whipped topping on each pie. Refrigerate till ready to serve. Garnish with chocolate and mint leaves. if desired.
• One container 8 oz frozen Cool Whip, thawed will be enough for recipe.
• ******YOU CAN ALSO SUBSTITUE LEMON SUPREME CAKE MIX IN PLACE OF CHOCOLATE AND LEMON INSTANT PUDDING IN PLACE OF CHOCOLATE PIE FILLING.AND MAKE TWO ENTIRELY DIFFERENT PIES.I LIKE TO GARNISH THE LEMON PIES WITH CANDIES LEMON SLICES.USE YOUR IMAGINATION.