• 5 Minute Candy Bar

• 1 1/4 cups cold milk

• 2 (3.9 ounce) packages JELL-O Chocolate Flavor or Vanilla Flavor Instant Pudding & Pie Filling Mix

• 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided

• 4 (1.5 ounce) bars chocolate candy, cut into 1/4-inch pieces, divided

• 1 ready-to-use chocolate flavor crumb crust (6 oz. or 9 inch)

  DIRECTIONS: Beat milk, pudding mixes and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.) Reserve 1/4 cup of the candy bar pieces; stir remaining pieces into pudding mixture. Spoon into crust. Spread remaining whipped topping over pudding mixture; sprinkle with remaining candy pieces. Serve immediately or refrigerate until ready to serve.

Chocolate Pie

• 2 cups white sugar
• 5 tablespoons unsweetened cocoa powder
• 1/4 cup all-purpose flour
• 1 (12 fluid ounce) can evaporated milk
• 1 teaspoon vanilla extract
• 4 egg yolks
• 1/4 cup butter
• 1 recipe pastry for a 9 inch single crust pie
•  
• 4 egg whites
• 1/4 cup white sugar

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a saucepan, whisk together 2 cups sugar, cocoa and flour. Blend in evaporated milk and vanilla. Beat egg yolks, and stir into pan. Add the butter or margarine. Heat, stirring constantly just until butter is melted. Pour filling into unbaked pie shell.
3. Bake in preheated oven for 35 to 40 minutes, or until pie is not "wobbly" when shaken.
4. Beat egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating constantly, until stiff peaks form. Spread meringue on pie.
5. Return pie to oven, and bake until meringue is golden.

Chocolate Banana Cream Pie

• 1 (9 inch) deep dish pie crust, baked and cooled
• 2 (1 ounce) squares semisweet chocolate
• 1 tablespoon milk
• 1 tablespoon butter
• 2 bananas, sliced
• 1 1/2 cups cold milk
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 1/2 cups shredded coconut
• 1 1/2 cups frozen whipped topping, thawed
• 2 tablespoons flaked coconut, toasted

DIRECTIONS:

1. Combine chocolate, 1 tablespoon milk, and butter or margarine in a medium, microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted. Spread evenly in pie crust.
2. Arrange banana slices over chocolate.
3. Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with wire whisk for 2 minutes. Stir in 1 1/2 cups coconut. Spoon over banana slices in crust.
4. Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours, or until set. Store in refrigerator.

Chocolate Crunch Pie

• 1 (9 inch) prepared chocolate cookie crumb crust
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 cup cold milk
• 1 (8 ounce) container frozen whipped topping, thawed
• 20 chocolate sandwich cookies, crushed
• 1 1/2 cups semisweet chocolate chips

DIRECTIONS:

1. In a medium bowl, whisk together pudding mix and milk. Allow to set up 5 minutes, then fold in whipped topping. Gently stir in 1 cup of the crushed cookies and the chocolate chips. Spoon into crust. Sprinkle with remaining crushed cookies.
2. Freeze overnight for best results. Remove pie from freezer 15 minutes before serving.

Chocolate Meringue Pie

• 1 (9 inch) pie crust, baked
• 1 cup white sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons all-purpose flour
• 1 pinch salt
• 2 eggs, separated
• 1 cup milk
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1/4 cup white sugar

DIRECTIONS:

1. Preheat oven to 400 degrees F (200 degrees C).
2. To Make Chocolate Custard: In a large saucepan or double boiler combine 1 cup of sugar, cocoa powder, flour, and salt. Mix well, then stir in egg yolks and milk. Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture has the consistency of pudding.
3. Stir vanilla extract and butter or margarine into custard. Pour mixture into baked pie shell.
4. To Make Meringue: In a medium glass or metal bowl whip egg whites until foamy. Gradually add 1/4 cup sugar, continuing to beat until whites form stiff peaks. Spread meringue over chocolate custard, covering completely.
5. Bake in preheated oven for 5 to 6 minutes, until meringue is golden brown. Chill before serving.

Chocolate Mint Pie

• 1 1/2 cups crushed chocolate sandwich cookies
• 1/4 cup butter, melted
• 1 quart mint chocolate chip ice cream
• 4 tablespoons creme de menthe liqueur
• 1 cup crushed chocolate sandwich cookies
• 3 egg whites
• salt to taste
• 1/4 teaspoon cream of tartar
• 2 teaspoons creme de menthe liqueur
• 1/3 cup white sugar

DIRECTIONS:

1. Combine 1 1/2 cups cookie crumbs and melted butter or margarine. Press firmly over bottom and up the sides of a 9 inch pie pan. Freeze.
2. Spread half of softened ice cream in crust. Drizzle 2 tablespoons creme de menthe and sprinkle 1/2 cup cookie crumbs over the ice cream. Repeat. Freeze till firm.
3. In a clean bowl, beat egg whites until foamy. Add salt and cream of tartar, and beat until slightly stiff. Gradually beat in sugar until peaks form. Fold in 2 teaspoons creme de menthe. Spread meringue over pie, and seal to edges. Freeze up to 24 hours.
4. Just before serving, broil until top is golden.

Chocolate Praline Pie

• 2 eggs
• 1 egg yolk
• 1 cup white sugar
• 4 tablespoons sifted cornstarch
• 8 tablespoons butter, melted
• 1/4 cup praline liqueur
• 1 cup chopped pecans
• 6 (1 ounce) squares semisweet chocolate, chopped
• 1 recipe pastry for a 9 inch single crust pie
• 2 tablespoons praline liqueur

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat eggs slightly. Combine sugar and cornstarch, and gradually mix into eggs. Stir in melted butter or margarine. Add praline liqueur, pecans, and chocolate pieces. Pour filling into pie shell.
3. Bake for 45 to 50 minutes. While pie is still warm, brush a little praline liqueur over pie with pastry brush. Chill 3 hours before serving.

Chocolate Turtle Cheesecake

• 7 ounces caramels
• 1/4 cup evaporated milk
• 3/4 cup chopped pecans
• 1 (9 inch) prepared chocolate cookie crumb crust
• 6 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 1/4 cups milk
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1/2 cup hot fudge topping

DIRECTIONS:

1. Place caramels and evaporated milk in a saucepan. Heat over low heat, stir continually until smooth for about five minutes. Stir in 1/2 cup chopped pecans. Pour into pie crust.
2. Combine cream cheese, sour cream, and milk in a blender. Process until smooth. Add pudding mix; process for about 30 seconds more.
3. Pour pudding mix over caramel layer, covering completely. Chill, loosely covered, until set (it usually takes about 15 minutes).
4. Drizzle fudge topping over pudding layer in a decorative pattern. Sprinkle top of cake with remaining pecans. Chill, loosely covered, until serving time.

Cookies & Cream Pie

• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 (8 ounce) container frozen whipped topping, thawed
• 1 cup crushed chocolate sandwich cookies
• 1 (9 inch) prepared chocolate cookie crumb crust

DIRECTIONS:

1. Prepare pudding as directed for pie filling; let set.
2. When pudding is set, fold in whipped topping and crushed cookies. Pour pudding mixture into crust.
3. Freeze overnight. Serve.

Fudge Pie

• 1 recipe pastry for a 9 inch single crust pie
• 1 cup white sugar
• 1/4 cup all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1/2 cup butter
• 2 eggs
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Unfold piecrust; fit into 9 inch pie pan. Pre-bake crust according to package directions. Remove from oven.
2. Lower the oven temperature to 325 degrees F (165 degrees C).
3. Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
4. 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.

Ice Cream Sundae Pie

• 1 cup finely crushed chocolate wafers
• 1/2 cup finely chopped walnuts
• 1/4 cup butter, softened
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1 quart vanilla ice cream, softened
• 1 (10 ounce) package frozen sweetened strawberries, thawed
• 1/4 cup walnut halves

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together chocolate wafer crumbs, chopped walnuts, and softened butter until thoroughly combined. Press mixture firmly into bottom and sides of a 9 inch pie pan. Bake in preheated oven for 7 minutes. Refrigerate until well chilled.
3. In a medium bowl, whip together whipping cream and confectioners' sugar until soft peaks form. Spread half of ice cream into bottom of crust. Cover with strawberries, then cover strawberries with remaining ice cream. Spread whipped cream over ice cream, and garnish with walnut halves. Freeze for 2 hours before serving. Allow to stand at room temperature for 10 minutes before slicing.

Reese Cup Pie

• 1 (9 inch) pie shell, baked
• 3/4 cup peanut butter
• 2 1/4 cups cold milk
• 1 (5.9 ounce) package instant chocolate pudding mix

DIRECTIONS:

1. In a medium mixing bowl with mixer on low speed, cream peanut butter until soft. Gradually add milk while continuing to mix. (It is important to add milk slowly; if added too fast, peanut butter will harden.)
2. When all of milk is incorporated with peanut butter, add pudding mix and continue to blend until all ingredients are smooth and thoroughly combined, about 1 1/2 minutes.
3. Pour mixture into baked pastry shell. Chill at least 4 hours before serving.

Snickers Pie

• 1 1/2 cups graham cracker crumbs
• 1 tablespoon white sugar
• 6 tablespoons butter, melted
• 6 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 4 ounces semisweet chocolate chips
• 1 (1 ounce) square unsweetened chocolate, chopped
• 1/2 cup butter, diced
• 1/2 cup white sugar
• 1 egg
• 1 egg white
• 1 teaspoon vanilla extract
• 4 (2.16 ounce) bars Snickers ™ candy, chopped
• 10 ounces cream cheese, softened
• 1/3 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 ounces milk chocolate, chopped
• 2 tablespoons heavy whipping cream

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Crust: In a medium mixing bowl combine graham cracker crumbs, sugar, and melted butter. Mix all together and press mixture firmly into a 9 inch pie pan.
3. To Make Fudge Layer: In a medium mixing bowl combine flour, baking powder, and salt. Mix well. In a double boiler melt semisweet chocolate and unsweetened chocolate together with 1/2 cup butter or margarine, stirring until smooth. Cool slightly.
4. Meanwhile beat sugar, whole egg, and egg white in a medium bowl until slightly thickened. To this mixture add vanilla and cooled chocolate. Mix until well blended. Stir in dry ingredient mixture and mix until just combined. Pour mixture into crust and bake in preheated oven for about 17 minutes, or until just set. Cool on a rack for 10 minutes. Place Snickers Bar™ slices on this layer.
5. To Make Cream Cheese Layer: In a medium mixing bowl beat cream cheese and sugar until blended. Add egg and vanilla extract and beat until smooth. Spread mixture over Snickers Bars™ and bake for 15 minutes, or until set. Cool on rack.
6. To Make Garnish: In a small saucepan stir milk chocolate and whipping cream over low heat until smooth. Drizzle over pie. Refrigerate and serve chilled.

Toll House Pie

• 3 eggs
• 3/4 cup all-purpose flour
• 3/4 cup white sugar
• 3/4 cup packed brown sugar
• 1 cup butter, melted
• 1 1/2 cups semisweet chocolate chips
• 1 cup chopped walnuts
• 1 recipe pastry for a 9 inch single crust pie

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, beat the eggs until foamy. Mix in flour, sugar, and brown sugar until well blended. Blend in melted butter or margarine. Stir in chocolate chips and nuts. Pour filling into pie shell.
3. Bake for 1 hour. Remove from oven, and cool for 30 minutes before cutting.

Walnut Fudge Pie

• 1 (3.5 ounce) package non-instant chocolate fudge pudding mix
• 3/4 cup light corn syrup
• 1 egg
• 1 cup chopped walnuts
• 3/4 cup evaporated milk
• 1/2 cup semisweet chocolate chips
• 1 recipe pastry for a 9 inch single crust pie

DIRECTIONS:

1. Melt the chocolate chips.
2. In a large bowl, combine pie filling, evaporated milk, corn syrup, egg, melted chocolate chips. Stir in nuts. Pour into pie shell.
3. Bake at 375 degrees F (175 degrees C) for about 45 minutes; bake until top is firm and begins to crack. Cool at least 4 hours. Garnish with whipped cream if desired.

White Chocolate Cream Pie

• 5 (1 ounce) squares white chocolate, chopped
• 3 tablespoons heavy cream
• 1 (3 ounce) package cream cheese, softened
• 2/3 cup confectioners' sugar
• 1 cup whipped cream
• 1 (9 inch) pie shell, baked
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• 1 (1 ounce) square white chocolate, melted

DIRECTIONS:

1. Microwave 5 squares white chocolate and 3 tablespoons of cream in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is melted and mixture is smooth.
2. Beat in softened cream cheese and confectioners' sugar. Gently fold in the whipped cream until no streaks remain. Spoon into crust.
3. Melt remaining square of white chocolate in the microwave. Drizzle melted white chocolate on top of pie. Chill in refrigerator overnight.