Chocolate Lover's Chocolate Mousse Pie



Chocolate crust with a milk chocolate coating, fluffy

chocolate filling, whipped cream and a chocolate

drizzle: this pie is not for the faint of heart!



Serves: 12

Prep Time: 25 minutes

Cook Time: 11 minutes



1 cup graham cracker crumbs

1/3 cup NESTLE TOLL HOUSE Baking Cocoa

1/4 cup granulated sugar

1/3 cup butter melted

2 3/4 cups (16 ounces) NESTLE TOLL HOUSE Semi-Sweet

Chocolate Morsels

divided

2 cups heavy whipping cream divided

2 teaspoons Powdered sugar

1 teaspoon vanilla extract



PREHEAT oven to 350 degrees F.



COMBINE graham cracker crumbs, cocoa and granulated

sugar in 9-inch pie plate. Stir in butter until all

ingredients are moistened; press onto bottom and up

sides of pie plate. Bake for 8 to 10 minutes.

Sprinkle 1/2 cup morsels over bottom of hot crust; let

stand for 10 minutes or until all morsels are shiny.

Spread chocolate over bottom and up sides of crust.

Cool to room temperature.



MICROWAVE 2 cups morsels and 3/4 cup cream in large,

microwave-safe bowl on HIGH (100%) power for 1 minute;

stir. Microwave at additional 10- to 20-second

intervals, stirring until smooth. Cool to room

temperature.



BEAT remaining cream, sugar and vanilla extract in

chilled small mixer bowl until soft peaks form. Fold 2

cups whipped cream into chocolate mixture. Spoon into

crust; swirl top. Garnish with remaining whipped

cream. Refrigerate until firm.



MICROWAVE remaining 1/4 cup morsels in heavy-duty

plastic bag on HIGH (100%) power for about 30 seconds;

knead until smooth. Cut tiny corner from bag; squeeze

to drizzle chocolate over pie; let stand a few minutes

before serving.



Source: FamilyTime

Extreme Chocolate Pie

Ingredients

• 1 8 oz. package brownie mix
• 1 cup sugar
• 6 Tbsp. butter
• 6 oz. unsweetened chocolate, melted and cooled
• 1 tsp. vanilla
• 3 eggs
• 1 1.45 oz. bar white chocolate, coarsely chopped

Directions

Preheat oven to 350 degrees F. Mix brownie mix and cook according to directions and spread in bottom of a 9 inch pie pan. Cool on wire rack.

Beat sugar and butter with an electric mixer in mixing bowl on medium speed for about four minutes. Stir in melted chocolate and vanilla. Gradually add eggs, beating on medium speed until fluffy. Top the cooked brownie mix and spread evenly. Sprinkle with chopped chocolate. Cover and refrigerate for at least 4 hours.

Source: This is Deeli's variation of a Martha Stewart recipe I found about five years ago ... Variations are sometimes better ;-)

Luscious Mousse Tart



prep time: 1 1/4 hours

chilling time: 3 hours (or more)



3/4 cup all purpose flour

1/2 cup sifted powdered sugar

1/3 cup Hershey's cocoa

1/4 teaspoon salt

1/8 teaspoon baking soda

1/3 cup cold butter

3 to 4 tablespoons ice water

2 cups Hershey's semisweet chocolate chips

1 teaspoon vanilla

2 cups whipping cream

2 tablespoons granulated sugar



For crust: stir together flour, powdered sugar, cocoa,

salt and baking soda. Using a pastry blender (or 2

knives), cut in butter until pieces are pea sized.

Sprinkle 1 tablespoon of the water over part of the

mixture; gently toss with a fork. Repeat moistening

dough, using 1 tablespoon of the water at a time,

until all dough is moistened. Form dough into a ball.

Cover; refrigerate for 30-60 minutes or until dough is

easy to handle.



Preheat oven to 450F. On a lightly floured surface,

slightly flatten dough ball. Roll dough from center to

edges into a circle 12" in diameter. Place pastry in a

9 or 10" fluted tart pan with a removable bottom.

Press pastry into fluted side of tart pan; trim edges

and prick bottom and side. Line with double thickness

of foil. Bake 8 minutes; remove foil. Bake 4-5 minutes

more or until dry and set. Cool on wire rack.



Meanwhile, for mousse, combine chocolate chips and

vanilla in a food processor bowl. Bring 1 cup of the

whipping cream just to boiling in a heavy small

saucepan. With processor running, gradually add hot

cream; process until chocolate is melted and smooth.

Transfer to a large bowl. Cool to room temperature,

stirring occasionally.



Combine remaining 1 cup whipping cream and the

granulated sugar in medium bowl; beat until soft peaks

form. Fold whipped cream into chocolate mixture.

Refrigerate until mixture mounds (about 20 minutes),

stirring occasionally. Spoon mousse into tart shell,

mounding mixture high in shell. Cover, refrigerate 3-6

hours to until set.



Makes 8 serving



Luscious Mousse Tartlets: Prepare crust as above,

except divide dough ball into 8 portions. On a lightly

floured surface, roll each portion into a circle 4

1/2-5" in diameter. Place pastry circles in eight 3

1/2-4" fluted tart pans with removable bottoms.

Continue as above.

Chocolate Creme Tart with Deep Chocolate Crust



Crust:

Butter spray

2 cups chocolate wafer crumbs (Oreo is one brand)

4 Tbl butter, melted



Preheat oven to 350 degrees. Spray a 9-inch spring

form pan with butter spray. Pour crumbs in pan along

with melted butter. Combine the mixture with a fork

until well blended. Press the mixture with your

fingers along the sides of the pan up the edge about

an inch and along the bottom to make a crust. Bake for

6 minutes. Set aside to cool.



While it's baking, prepare the filling.



Filling:

12 oz. mascarpone cheese

8 oz. bittersweet chocolate cut into bits and melted.

(Use good

chocolate. Ghirardelli is one brand.)

2 tsp pure vanilla

2 Tbl strong brewed coffee



Mix all of these ingredients with a spoon or your

mixer on low speed.

You need to do this while the chocolate is HOT. Be

sure to keep mixing until the mixture is completely

brown and no white streaks of mascarpone remain. Now

pour the filling in the cooled crust and put the tart

in your refrigerator. It needs to be in the

refrigerator at least an hour to firm up. After an

hour you'll need to cover it with plastic wrap so it

doesn't get a film on top of the tart. You can do this

up to a day ahead. If you want to decorate your tart,

you can cut a decoration out of paper (stencil) or use

a commercially made stencil and place it on the tart

before serving and sprinkle on powdered sugar. Then

carefully remove the stencil. This will make a pretty

design. For the 4th of July I put a large star stencil

on top.



Here's the most important hint for good flavor. Take

the tart out of the refrigerator about an hour ahead

of serving. This tart tastes so much richer when it's

just slightly cool and not COLD.

BILLIONAIRE PIE



1 c. condensed milk

1 oz. unsweetened chocolate, melted

1 (9 oz.) container whipped topping

1 c. pecans, chopped

1 c. crushed pineapple, drained or

1/2 c. maraschino cherries, chopped

1 graham cracker crust



Combine milk and chocolate in double boiler and cook,

stirring until smooth. Cool. Fold in whipped topping,

pecans, and fruit. Pour into crust and chill.

Chocolate Cheesecake Pie
2 pkg (8 oz each) cream cheese, softened
3/4 cup sugar
2 eggs
1/4 cup cocoa
1-1/2 tsp vanilla
1 large (9 oz) graham cracker crumb crust
2 cups frozen whipped topping, thawed

Preheat oven to 350. Beat cream cheese and sugar until blended. Beat in eggs until well blended. Add cocoa and vanilla, blending until smooth. Pour into crust. Bake in preheated oven 30 to 35 minutes until almost set in center. Cool completely on wire rack. Cover and refrigerate. Spread whipped topping on top. Garnish as desired. Refrigerate leftovers. Makes 8 to 10 servings.

Chocolate Lover's Chocolate Mousse Pie



Chocolate crust with a milk chocolate coating, fluffy

chocolate filling, whipped cream and a chocolate

drizzle: this pie is not for the faint of heart!



Serves: 12

Prep Time: 25 minutes

Cook Time: 11 minutes



1 cup graham cracker crumbs

1/3 cup NESTLE TOLL HOUSE Baking Cocoa

1/4 cup granulated sugar

1/3 cup butter melted

2 3/4 cups (16 ounces) NESTLE TOLL HOUSE Semi-Sweet

Chocolate Morsels

divided

2 cups heavy whipping cream divided

2 teaspoons Powdered sugar

1 teaspoon vanilla extract



PREHEAT oven to 350 degrees F.



COMBINE graham cracker crumbs, cocoa and granulated

sugar in 9-inch pie plate. Stir in butter until all

ingredients are moistened; press onto bottom and up

sides of pie plate. Bake for 8 to 10 minutes.

Sprinkle 1/2 cup morsels over bottom of hot crust; let

stand for 10 minutes or until all morsels are shiny.

Spread chocolate over bottom and up sides of crust.

Cool to room temperature.



MICROWAVE 2 cups morsels and 3/4 cup cream in large,

microwave-safe bowl on HIGH (100%) power for 1 minute;

stir. Microwave at additional 10- to 20-second

intervals, stirring until smooth. Cool to room

temperature.



BEAT remaining cream, sugar and vanilla extract in

chilled small mixer bowl until soft peaks form. Fold 2

cups whipped cream into chocolate mixture. Spoon into

crust; swirl top. Garnish with remaining whipped

cream. Refrigerate until firm.



MICROWAVE remaining 1/4 cup morsels in heavy-duty

plastic bag on HIGH (100%) power for about 30 seconds;

knead until smooth. Cut tiny corner from bag; squeeze

to drizzle chocolate over pie; let stand a few minutes

before serving.



Source: FamilyTime

Chocolate Chip Pie

Ingredients

• 2 eggs
• 1/2 cup flour
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 cup melted butter, cooled to room temperature
• 1 cup chocolate chips
• 1 cup chopped walnuts
• 9 inch unbaked pie shell

Directions

Preheat oven to 325 degrees F. Beat eggs until foamy. Add flour and sugars and beat until blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shell. Bake 1 hour.

IMPOSSIBLE CHOCOLATE PIE
(Makes its own crust)

2 eggs
1 c. milk
1 tsp. vanilla
1 c. sugar
1/4 c. butter
1/2 c. biscuit mix
2 squares unsweetened chocolate, melted

In blender, blend 1 minute, pour into greased pie plate. Bake in 350
degree oven for 30 minutes. Before serving, top with whipped cream.

Old Fashioned Chocolate Cobbler



1 cup flour

3/4 cup sugar

2 TB cocoa

2 tsp. baking powder

1/4 tsp. salt

1/2 cup milk

2 TB butter, melted

1 tsp. vanilla extract

1/2 cup chopped pecans



Add on top of batter:

1 cup brown sugar, packed

1/4 cup cocoa

1-3/4 cup very hot water (hot tap water is OK)



Preheat oven to 350º F.



In bowl mix flour, sugar, 2 tablespoons cocoa, baking powder and salt. I



n a small bowl mix milk, butter and vanilla; add to flour mixture and stir

with fork until

mixed and smooth; stir in nuts and then spread the dough evenly in ungreased

2 quart pan or a 9" square or round pan.



Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter;

DO NOT STIR.



Bake 40 minutes. Serve warm, topped with ice cream or Cool Whip.

Chocolate Lover's Chocolate Mousse Pie

Chocolate Crust, prepared and cooled (recipe follows)
1 cup graham cracker crumbs
1/3 cup baking cocoa
1/4 cup granulated sugar

2 3/4 cups (about 16 ounces) semi-sweet Ccocolate morsels, divided
2 cup heavy whipping cream, divided
2 teaspoons powdered sugar
1 teaspoon vanilla extract

Chocolate Drizzle (recipe follows)
remaining 1/4 cup morsels

Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe
bowl on HIGH (100%) power for 1 minute; stir. Microwave at
additional 10- to 20-second intervals, stirring until smooth.

Cool to room temperature.

Beat remaining cream, sugar and vanilla extract in chilled small
mixer bowl until soft peaks form. Fold 2 cups whipped cream into
chocolate mixture. Spoon into crust; swirl top.

 

Garnish with remaining whipped cream. Refrigerate until firm.

Garnish with Chocolate Drizzle; let stand a few minutes before serving.

For Chocolate Crust:
Preheat oven to 350°F.

 

Combine 1 cup graham cracker crumbs, 1/3 cup baking cocoa and 1/4 cup granulated sugar in 9-inch pie plate. Stir in 1/3 cup melted butter until all ingredients are moistened; press onto bottom and up sides of pie plate.

 

Bake for 8 to 10 minutes.

Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10
minutes or until all morsels are shiny.

Spread chocolate over bottom and up sides of crust. Cool to room
temperature.

For Chocolate Drizzle:
Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on
high (100%) power for about 30 seconds; knead until smooth.

Cut tiny corner from bag; squeeze to drizzle chocolate over pie.

Makes 16 servings

Toll House Pie

2 eggs -- beaten till fluffy
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
3/4 cup margarine -- softened
1 cup chopped nuts
1 cup chocolate chips
1 9" unbaked pie crust

Beat eggs until fluffy. Add flour, sugar and brown sugar. Mix in
margarine. Stir in nuts and chips. Fill 9" pie curst, and bake 50-60 minutes at 325 degrees.