Ingredients

• 2 1/4 cups sugar
• 6 heaping tablespoons cocoa
• pinch of salt
• 3 eggs, beaten
• 3/4 stick margarine, melted
• 1 1/2 oz. can evaporated milk
• 1 1/2 t. vanilla
• 1 unbaked pie shell

Directions

In large bowl, combine sugar, cocoa and salt. Add remaining ingredients and pour into unbaked pie shell. Bake 30-4 min. in 325 degree oven.

Ingredients

• 2 ½ cups milk
• ¼ cup heavy cream
• 2 egg yolks
• 1 cup sugar
• 4 T. cornstarch
• 3 T. cocoa
• 2 teas. vanilla
• 2 T. room temperature butter
• 4 oz. semi sweet chocolate
• 1 baked 9” pie shell or prepared store bought graham cracker pie crust
• Whipped Cream Topping:
• ¾ cup heavy whipping cream
• 2 T. 10x sugar
• 1 teas. vanilla

Directions

Melt chocolate in 250 degree oven. Whisk together milk, cream, and egg yolks. Combine sugar, cocoa, and cornstarch in heavy sauce pan. Whisk in the yolk mixture and cook over medium heat stirring occasionally, for five minutes. Then stir the mixture constantly until it comes to a boil, about seven minutes more. Boil, stirring, one minute. Remove from heat and stir in melted chocolate, vanilla and butter. Pour into the pie shell and smooth top. Finish with meringue or whipped cream topping. Put shaved chocolate on topping.

Whipped Cream Topping:

Mix all together in a cold mixer bowl at highest speed until stiff. Spread on top of cooled pie

Ingredients

• 3 tbls. flour
• 3 tbls. cocoa
• 1 cup sugar
• 1 1/2 cups milk
• 3 egg yolks PLUS 1 whole egg, lightly beaten (egg whites can be used to make a meringue, if desired)
• Dash salt
• 3 tbls. butter
• 1/2 tsp. vanilla extract
• 1 (9-inch) pie crust, baked

Directions

Makes 1 (9-inch) pie.

1. In medium saucepan, combine flour, cocoa and sugar.

2. Slowly add the milk, beaten egg yolks and whole egg, salt and butter. Cook, stirring constantly, over medium heat until thickened. Remove from heat and stir in vanilla.

3. Pour into baked pie crust.

4. Top with meringue if desired. Use meringue recipe with Coconut Cream Pie or add dollops of whipped cream.

5. Garnish with shaved chocolate, if desired.

Ingredients

• Crust:
• 2 cups honey-wheat pretzels, finely crushed
• 1 stick butter, melted
• 2 tablespoons granulated sugar
• Peanut butter filling:
• 1 envelope European Mousse Pudding Mix (a vanilla pudding with chocolate flakes)
• 1 cup milk
• 1/2 cup whipping cream
• 1 tablespoon vanilla
• 1-1/2 cups peanut butter
• Chocolate banana layer:
• 12 ounces melted milk chocolate
• 1 chilled banana, sliced into 1/2-inch-thick slices

Directions

* Heat oven to 350 degrees. To make pie crust, combine all crust ingredients in a bowl and press into a 9-inch pie pan.

* Bake for 10 minutes. Cool completely.

* To make peanut butter filling, combine all of the filling ingredients and mix on high until light and fluffy. Chill while preparing chocolate banana layer.

* Melt chocolate in microwave and dip banana slices to coat. Allow to set up so chocolate coating starts to become firm (or briefly chill the dipped slices.) Reserve any remaining melted chocolate for a drizzle design garnish.

* To assemble pie, line bottom of the prepared pie shell with a layer of the peanut butter cream filling, then chocolate bananas, (reserving one or two to use as a garnish on top, if desired), then add remaining filling and add garnish.

* Dried banana chips can also be used for garnish, with a drizzle of any of the remaining melted chocolate.

Makes 8 slices.

Source: Northwest Indiana Times – Hammond, Indiana

Ingredients

• 1 (4-ounce) package sweet baking chocolate or 4 squares semi-sweet baking chocolate, broken into pieces
• 2 tablespoons butter or margarine
• 1/3 cup sugar
• 1 cup light or dark corn syrup
• 3 eggs, slightly beaten
• 1 teaspoon vanilla
• 1 1/2 cups pecan halves or chopped walnuts
• 9-inch unbaked deep-dish pie shell
• Frozen whipped topping, thawed (optional)

Directions

Heat oven to 350 degrees. Cook chocolate and butter in large, microwave-safe bowl on high (100 percent power) for 1 to 2 minutes or until butter is melted. Stir until chocolate is completely melted.

Stir in sugar, corn syrup, eggs and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake 50 minutes or until knife inserted halfway between center and edge comes out clean.

Cool on wire rack. Serve with whipped topping. Makes 8 servings.

Source: Kraft Foods