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1 (9 inch) baked pie shell
12 carmels, unwrapped
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated)
2(1 ounce)squares unsweetened chocolate
1/4 cup margarine or butter
2 eggs
2 tablespoons water
1 teaspoon vanilla extract
Dash of salt
1/2 cup chopped peacans
Preheat oven to 325 degrees. In a small heavy sauce pan, over low heat, melt caramels with 1/3 cup sweetened condensed milk. Spead evenly on bottom of prepared pie crust. In medium sauce pan, over low heat, melt chocolate with the butter or margarine. In a large mixer bowl, beat eggs, remaining sweetened condensed milk, water, vanilla, and salt. Add chocolate mixture; mix well. Pour into pie shell. Top with pecans. Bake 35min, or until center is set. Cool. Chill. Refrigerate leftovers.
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
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. Arrange banana slices over chocolate. 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. Spread whipped topping over pie. Sprinkle with toasted coconut. Refrigerate 4 hours, or until set. Store in refrigerator.
1 (9 inch) graham cracker crust, baked
1 cup sugar
6 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
3 egg yolks, beaten
1 teaspoon vanilla extract
2 tablespoons creamy peanut butter
1 (1 ounce) square semi-sweet baking chocolate, melted
Whipped cream
Chopped peanuts
Prepare crust, then cool to room temperature. In the top of the double boiler, over hot but not boiling water, combine sugar, flour and salt. Slowly add milk and cook 10 minutes, stirring constantly. Pour a little hot milk mixture into the egg yolks. Immediately add egg yolk mixture to double boiler. Cook 4 minutes, stirring constantly. Stir in vanilla. Cool about 10 minutes. Divide mixture in half. To one half add peanut butter; stir well. to the remaining half add the melted chocolate. Allow mixtures to cool completely. Fill pie crust first with peanut butter mixture, then chocolate layer. Chill before serving. Top with whipped cream and nuts.
Lemon Filling:
4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell
1 recipe Meringue, recipe follows
Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar
Adjust the oven rack to the middle position. Preheat oven to 375 degrees F. Whisk egg yolks in medium size mixing bowl and set aside.
In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.
Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.
Meringue Recipe:
Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.
Ingredients for Crust:
1 cup Ritz or Townhouse Crackers, crushed
2 1/2 oz unsweetened chocolate, melted
1/3 cup butter, softened
1 cup of powered sugar
Ingredients for Filling:
2 cups powered Sugar
1 cup butter, softened
3 1/2 oz unsweetened Chocolate, melted and cooled
1 teaspoon of vanilla
4 eggs
Crust: Cream butter and sugar then add chocolate and crackers mixing thoroughly. Press into a 9" pie tin. Chill crust while preparing filling.
Filling: Cream sugar and butter. Add egg yolks and beat until fluffy. Add chocolate and vanilla, mix. Beat egg whites until they are stiff and then fold into chocolate mixture. Mix well but do not deflate egg whites. Spoon filling into crust and refrigerate at least two hours. Serve with whipped cream.
