Pies other than fruit pies
Chocolate Pies First!


1 shortbread pie crust or a baked 9” pie shell, cooled
2 c (1 pt) very good quality chocolate ice cream, softened (BlueBell Dutch Choc is good)
3/4 c cold milk or half and half
4 oz pkg instant chocolate pudding mix – any kind
1 c Cool Whip

Mix softened ice cream and milk in mixing bowl til well mixed.
Add pudding mix and blend.
Add Cool Whip
Pour into pie crust and chill til firm.
Garnish or top with more Cool Whip

(More difficult than Best Easy Pie recipe…still yummylicious tho)

1 baked pie crust
1/3 c sugar
2 T cornstarch
pinch salt
6 egg yolks
2 ½ cups half-and-half
1 sq. unsweetened chocolate
5-6 oz. semi sweet choc or milk chocolate chips—good quality!
1 t vanilla
2T unsalted butter

Micro melt the square of chocolate in a small dish (1 min on HI)
Stir together in small bowl: sugar, cornstarch, and pinch salt.
Heat half-and-half til it reaches a full simmer, but not boiling.
Add sugar mixture to milk.
Microwave on 50% (Medium) power for 5 min; stir; continue to micro on med. power until thickened (maybe 4-5 more min. depending on your micro).
When it comes to a boil, boil for ONE minute ONLY.
Beat egg yolks by hand in a bowl/cup.
Drizzle ½ cup hot cream mixture into egg yolks, beating furiously.
Add egg yolks all at once to cream mixture, stirring fast (so eggs won’t cook)
Mixture should thicken in about 30 seconds.
Cook additional min til 3-4 bubbles burst surface and mixture is thickened and glossy. Remove from heat.
Stir in chocolate chips, melted chocolate sq., vanilla and butter.
Stir til all is dissolved. COOL 2 hours with wax paper on top that has been sprayed with Pam.
Pour into pie crust and put wax paper back on.
Cool at least 3 hours before serving.


3 c whipping cream
1/2 c unsweetened cocoa
1-1/2 c sifted powdered sugar
2 t vanilla
1/4 t salt

Beat cream, sugar, cocoa, vanilla and salt until stiff. Pour into baked pie crust.
Refrigerate at least 2 hours.


4 oz./squares semi sweet chocolate
½ c super fine sugar
2 t vanilla
2 c whipping cream

Melt chocolate in microwave.  Add sugar and ¼ c cream.  Stir til smooth.
Stir in vanilla.  Cool to room temp.  Whip remaining cream til stuff.
Fold gently into COOLED chocolate mixture.  Pour into baked pie crust.
Chill til serving time, at least 2 hours.
Serve with additional sweetened whipped cream if desired

CHOCOLATE MOUSSE PIE #3  (From Cool Whip Carton Top)

1/2 c butter (unsalted)
3/4 c sugar
2 sq unsweetened chocolate
2 cups Cool Whip, thawed
9″ baked pie crust

Melt and cool chocolate squares. Cream butter with sugar.  Stir in  cooled chocolate.  Fold in 2 c thawed Cool Whip.  Pour into cooled, baked pie shell.  Chill til firm (about 2 hours) OR freeze.  LIGHT chocolate color.


1 Graham Cracker pie Crust
1 c cold milk
3 oz. Chocolate instant pudding mix
8 oz. Thawed Cool Whip
1 c cherry pie filling

Spread 1 c Cool Whip in bottom of pie crust.
In medium bowl, combine milk and pudding mix.
Blend with wire whisk or mixer on low speed for 1 min.
Fold in 1-1/2 c Cool Whip.  Spread over Cool Whip in pie crust.
Spread remaining Cool Whip on top, leaving a 1” border and forming a depression in center of the whipped topping.
Spoon cherry pie filling in the center.
Chill at least 2 hours.

[Kathleen Kropp Rev. 9/2016]

9” unbaked pie crust
2 eggs
1 c sugar (can be ½ brown sugar and ½ white) or all brown
½ c flour
½ c oleo (some recipes use 1 cup oleo)
1 c (6 oz) semi-sweet choc chips (OR 1 sq. semi-sweet chocolate; OR 3T cocoa powder)
1 c chopped pecans (optional)
1 t vanilla
dash salt

Preheat oven to 350°.
Beat eggs til foamy; add flour, salt and sugar.
Melt chocolate and oleo let COOL.
Blend into eggs with vanilla.
Pour into unbaked pie crust and bake at 350° for 20-25 min.
Don’t need to cover crust edges.
Serve with Cool Whip, sweetened whipped cream or ice cream on top.

TOLL HOUSE FUDGE PIE    [Kathleen Kropp Rev 1/23/10]

(for thicker pie)

9” unbaked pie crust
3 eggs
1-½ c sugar (can be part brown and part white) or all brown
3/4 c flour
3/4 c oleo (some recipes use 1 cup oleo)
1-½ c semi-sweet choc chips (OR 1-½ sq semi-sweet chocolate; OR 5T cocoa)
1- ½  c chopped pecans
2 t vanilla
¼ t salt

Beat eggs til foamy; add flour, salt and sugar.
Melt chocolate and oleo let COOL.
Blend into eggs with vanilla.
Pour into unbaked pie crust and bake at 350° for 20-25 min.  Don’t need to cover crust edges.
Serve with Cool Whip, sweetened whipped cream or ice cream on top.


1/4 c oleo (can use 1/2 c)
2 T flour
1 c sugar
1/2 c Nestles Quick
2 c milk
3 eggs, separated; reserve whites

Melt oleo.
Mix flour and Nestles Quick with sugar. Add to oleo.
Stir in 2 c milk. Stir constantly til thickened.
Temper egg yolks and add.

MERINGUE:  Beat 3 egg whites with 1/8 t cream tarter
Add 1/4 c sugar, vanilla, beating til stiff.

PECAN DELIGHT PIE           (Nabisco Recipe)

3 egg whites
1 t vanilla
1 c sugar (white or light brown)
½ t baking powder
½ c to 1 cup pecans, chopped
½ c mini chocolate chips, or more (optional)
1 c *graham cracker crumbs (or 20 Ritz crackers crushed coarsely)
8 oz. Cool Whip or 1 cup whipping cream, whipped

Preheat oven to 350°.
Beat egg whites and vanilla til SOFT peaks form.
Gradually add sugar, beating til STIFF peaks form.
Combine cracker crumbs, pecans, choc. chips and baking powder
Fold into egg white mixture.
Spread evenly in GREASED and floured 9” pie plate.
Bake at 350 for 20-25 min EXACTLY.
Cool, then spread Cool Whip on top.  Sprinkle chopped pecans on top. Refrigerate.
*NOTE: The Original Nabisco recipe used 10 Saltine Crackers, coarsely rolled–rather than graham crackers.

DOT’S EASY PECAN PIE    (11/09)    (Dot Berry)

9 inch pie shell
3 eggs
1 cup white corn syrup
1 cup light brown sugar
1 cup pecans (whole if small or chopped if large)

Beat eggs, add corn syrup and brown sugar to eggs and mix well
Pour this mixture into pie shell.
Sprinkle with pecans
Bake at 350° for 1 hour

NOTE:  this made ½” pie in 9” pie shell—need to increase quantities

1-1/4 c white sugar (can use brown if you prefer—Mom prefers white)
½ c light corn syrup (clear) (can use dark if you prefer-Mom prefers clear)
¼ c butter
1 c whole pecans
3 beaten eggs
1 t vanilla
9″ unbaked pie shell fitted into pie plate

Combine sugar, syrup and butter in saucepan and bring to boil, stirring constantly.
Remove from heat and gradually add eggs, stirring constantly.
Cool to lukewarm, add vanilla and pour into unbaked pie shell.
Sprinkle pecans on top.  Bake at 350° for 40-45 minutes.

(makes 1 pie)  (Dot Berry Rev 11/11/2014)

9″ cooked, cooled pie shell
2 T cold water
1 t gelatin (1 pkg)
1 c milk, warmed
1/2 c sugar
pinch salt
2 T cornstarch
3 egg yolks, well mixed
1 T margarine, cut into small pieces
1 T vanilla
1 c (8 oz) whipping cream
Cinnamon – sprinkled on top (or nutmeg)
OPT:  Heath English Toffee bits sprinkled on top!

MIX sugar, salt, and cornstarch together in small bowl.
Put water in large microwavable bowl and sprinkle gelatin over it.
Microwave 30 sec. on High.
Stir gelatin into warmed milk.  Add sugar-salt-cornstarch mixture
Micro 5+ minutes on 50% power–just til it begins to boil. BOIL ONLY FOR 1 MINUTE.
Mix egg yolks together til well blended.
Temper egg yolks: dribble some hot mixture gradually into them
Stir in margarine and vanilla.  COOL!!  
Whip the whipping cream and add to pie filling.
Pour into cooked pie crust.  Sprinkle with cinnamon or nutmeg.  Refrigerate. Just before serving, sprinkle with (optional) Heath Toffee bits.


Mix sugar, salt, cornstarch together in small bowl.  Put water in saucepan on low heat. Sprinkle gelatin over it, stirring just til dissolved. With hot plate between saucepan and burner (or double boiler) so won’t scorch, add sugar-salt-cornstarch mixture to gelatin/water along with the heated milk.  Cook, stirring often til it boils–BOIL ONLY FOR 1 MINUTE.

Mix egg yolks together til well blended.  Temper egg yolks with pudding mixture. Stir in margarine and vanilla.  COOL!!  Whip the whipping cream and add to pie filling. Pour into cooked pie crust.  Sprinkle with nutmeg.  Refrigerate.

For Black Bottom Pie:  Melt 1/4 bar German Chocolate (2 min. microwave on medium power).  Blend into one half filling. Pour into bottom of cooked pie crust and top with vanilla pie filling. Sprinkle with nutmeg.

For German-Chocolate Pie:  Melt 1/2 bar German chocolate (microwave 2 min. on medium power). Blend in with filling. Pour into pie shell.

PEANUT BUTTER PIE    (Mary Lou Wiggins)

9″ baked pie shell
1 c powdered sugar
1/2 c CHUNKY peanut butter
Large pkg (NOT instant) vanilla pudding mix
Cool Whip

With FORK, mix sugar and peanut butter til mixture resembles coarse meal.
Spread ¾ of mixture in bottom of piecrust. Save rest for topping.
Prepare pudding by directions. COOL.
Spoon filling over peanut butter layer in pie shell.
Spread with Cool Whip. Sprinkle remaining crumbs on top for decoration.
NOTE:  Rather than Cool Whip, some recipes use meringue, sprinkle crumbs on top and bake at 350° about 10-15 min.


1 small pkg instant vanilla pudding mix
8 oz. Cool Whip
2 c cold milk
30 or more Oreos, broken into chunks
1 Oreo pie crust.

In a bowl, whisk milk and pudding mix for 2 min, or til slightly thickened.
Fold in Cool Whip and Oreos cookies.
Pour into Oreo crust.  Refrigerate