Yum Yum Chocolate Cream Pie Food

CHOCOLATE YUM! YUM!

Steps:

• Make and bake cake as directed.
• Set aside to cool.
• Make pudding (make as directed for pies -less milk) and chill for an hour in fridge.
• After cake has cooled, crumble half of it in bite sized pieces in the bottom of a large, clear serving bowl.
• Layer 1/2 half of pudding on top of cake.
• Layer 1 tub of cool whip on top of pudding.
• Repeat this layering process with the rest of the cake crumbled up, the rest of the pudding, and the other tub of cool whip.
• Sprinkle with mini chocolate chips.
• Sit back and enjoy this yummy-to-your-tummy dessert!

CHOCOLATE CREAM PIE

Steps:

• Mix water and cornstarch and cocoa until smooth.
• Sir in Eagle Brand milk and egg yolks.
• Cook until thick in saucepan or microwave.
• Stir in 2 tablespoons butter.
• Add vanilla.
• Cool slightly (stirring occasionally).
• Pour into baked pie shell.
• For meringue: Preheat oven to 400°.
• Top with meringue and brown.
• Or may top with whipped cream after chilling pie.

YUM YUM CHOCOLATE CREAM PIE

Steps:

• Preheat oven to 350 degrees.
• In a heavy-bottomed saucepan, or the top of a double boiler, sift cocoa, sugar, flour and pinch of salt together and stir until well mixed.
• Carefully separate eggs, setting whites aside for meringue. Place yolks in small bowl, beat lightly, then add 1/2 cup evaporated milk and mix well.
• Slowly add egg mixture to dry ingredients, whisking as you pour, then add remainder of evaporated milk and whisk together until smooth.
• Place directly over medium heat and cook until thickened, stirring often. If using double boiler bring water in bottom to just below the boil, place top pan with mixture over and cook until thickened. Double boiler takes longer, but until you get some experience it gives you more control.
• As mixture begins to thicken stir constantly and do not let it scorch or burn.
• After mixture thickens, stir in butter and vanilla, stir until butter is melted, remove from heat and pour into prepared pie shell.
• If you suspect there might be any lumps in the mixture pour and press through a fine mesh sieve for a silky smooth texture.
• Prepare meringue by placing the 3 egg whites (at room temperature) in an immaculately clean mixing bowl (clean it with a paper towel with a bit of white vinegar if there is any question). Beat slowly at first to break up whites.
• Add cream of tartar and small pinch of salt, increase mixer speed and beat until soft peaks form.
• Gradually add sugar, 1 T. at at time, continuing to beat, until all sugar is added, then add 1/2 t. vanilla extract, and beat until stiff peaks form, but meringue should not be dry.
• Spread meringue on top of pie, starting at edge of pie, being sure to press the meringue to the crust, and work toward the middle. When all meringue is on pie, shape into swirls and peaks.
• Immediately place in preheated oven and bake for 12-15 minutes until well-browned, but not burned.

YUM YUM PIE

Steps:

• Let the cream cheese soften. Put soften cream cheese, lemon juice, sugar, and vanilla flavoring in a large mixing bowl. Mix till well mixed and creamy like.
• Pour filling in the crust. Open your fruit and put it on the top of the filling.
• Put in refrigerator for 4 hours to allow it to sit as it will thicken. The longer it sits the thicker it will become, but the recommended time before serving is at least 4 hours.

CHERRY CHOCOLATE CREAM PIE

Steps:

• In a saucepan, combine chocolate chips,milk and salt.
• Cook and stir over low heat until chocolate melts.
• Stir in pie filling and extracts.
• Pour into crust. Chill 2-3 hours or until firm.
• Garnish with Cool whip and cherries.

VELVETY CHOCOLATE CREAM PIE

Steps:

• Combine cocoa, sugar, cornstarch and salt in a medium saucepan. Blend in milk until smooth.
• Cook and stir over medium heat until mixture comes to a boil.
• Boil and stir for 3 minutes. Remove from heat. Blend in butter and vanilla. Pour into pie shell. Carefully press plastic wrap directly onto pie filling. Chill 3 to 4 hours. Serve with sweetened whipped cream or topping and chocolate curls, if desired.
• Note: Cook time is cooling time. You can also use a cooled crumb crust for shell.

TEXAS YUM YUM

Steps:

• Preheat oven 350 degrees.
• Mix flour and pecans with melted margarine in bowl until well mixed. Press the mixture into a glass casserole dish to make the bottom crust.
• Bake for 15-20 minutes, until edges are lightly browned. Let cool for 30 minutes.
• In a large bowl, mix together cream cheese, powdered sugar and 1 container of cool whip with an electric mixer until lumps are out.
• Spread over crust.
• In another large bowl, mix butterscotch and chocolate pudding mixes with the milk until it thickens.
• Spread over cream cheese layer.
• Spread the other container of cool whip over top of pudding mix.
• Sprinkle with chopped pecans, and wrap with aluminum foil and refrigerate overnight.