{"id":137,"date":"2014-08-20T01:19:42","date_gmt":"2014-08-20T01:19:42","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=137"},"modified":"2025-11-24T02:53:14","modified_gmt":"2025-11-24T02:53:14","slug":"pies","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/pies\/","title":{"rendered":"Pies"},"content":{"rendered":"

Pies other than fruit pies<\/strong>
\nChocolate Pies First!<\/strong><\/p>\n

\n

BEST EASY CHOCOLATE CREAM PIE\u00a0 (T\u2019sgiving 2010)
\n***FAMILY FAVORITE***<\/strong><\/p>\n

1 shortbread pie crust or a baked 9\u201d pie shell, cooled
\n2 c (1 pt) very good quality chocolate ice cream, softened (BlueBell Dutch Choc is good)
\n3\/4 c cold milk or half and half
\n4 oz pkg instant chocolate pudding mix \u2013 any kind
\n1 c Cool Whip<\/p>\n

Mix softened ice cream and milk in mixing bowl til well mixed.
\nAdd pudding mix and blend.
\nAdd Cool Whip
\nPour into pie crust and chill til firm.
\nGarnish or top with more Cool Whip<\/p>\n

\n

RUNNER UP CHOCOLATE CREAM PIE\u00a0\u00a0 (Xmas 2007)<\/strong>
\n(More difficult than Best Easy Pie recipe\u2026still yummylicious tho)<\/p>\n

1 baked pie crust
\n1\/3 c sugar
\n2 T cornstarch
\npinch salt
\n6 egg yolks
\n2 \u00bd cups half-and-half
\n1 sq. unsweetened chocolate
\n5-6 oz. semi sweet choc or milk chocolate chips\u2014good quality!
\n1 t vanilla
\n2T unsalted butter<\/p>\n

MICROWAVE INSTRUCTIONS:<\/strong>
\nMicro melt the square of chocolate in a small dish (1 min on HI)
\nStir together in small bowl: sugar, cornstarch, and pinch salt.
\nHeat half-and-half til it reaches a full simmer, but not boiling.
\nAdd sugar mixture to milk.
\nMicrowave 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).
\nWhen it comes to a boil, boil for ONE minute ONLY.
\nBeat egg yolks by hand in a bowl\/cup.
\nDrizzle \u00bd cup hot cream mixture into egg yolks, beating furiously.
\nAdd egg yolks all at once to cream mixture, stirring fast (so eggs won\u2019t cook)
\nMixture should thicken in about 30 seconds.
\nCook additional min til 3-4 bubbles burst surface and mixture is thickened and glossy. Remove from heat.
\nStir in chocolate chips, melted chocolate sq., vanilla and butter.
\nStir til all is dissolved. COOL 2 hours with wax paper on top that has been sprayed with Pam.
\nPour into pie crust and put wax paper back on.
\nCool at least 3 hours before serving.<\/p>\n

\n

CHOCOLATE MOUSSE PIE\u00a0 #1\u00a0 (REFRIGERATOR PIE)<\/strong><\/p>\n

3 c whipping cream
\n1\/2 c unsweetened cocoa
\n1-1\/2 c sifted powdered sugar
\n2 t vanilla
\n1\/4 t salt<\/p>\n

Beat cream, sugar, cocoa, vanilla and salt until stiff. Pour into baked pie crust.
\nRefrigerate at least 2 hours.<\/p>\n

\n

CHOCOLATE MOUSSE PIE #2<\/strong><\/p>\n

4 oz.\/squares semi sweet chocolate
\n\u00bd c super fine sugar
\n2 t vanilla
\n2 c whipping cream<\/p>\n

Melt chocolate in microwave.\u00a0 Add sugar and \u00bc c cream.\u00a0 Stir til smooth.
\nStir in vanilla.\u00a0 Cool to room temp.\u00a0 Whip remaining cream til stuff.
\nFold gently into COOLED chocolate mixture.\u00a0 Pour into baked pie crust.
\nChill til serving time, at least 2 hours.
\nServe with additional sweetened whipped cream if desired<\/p>\n

\n

CHOCOLATE MOUSSE PIE #3\u00a0 (From Cool Whip Carton Top)
\n<\/strong><\/p>\n

1\/2 c butter (unsalted)
\n3\/4 c sugar
\n2 sq unsweetened chocolate
\n2 cups Cool Whip, thawed
\n9″ baked pie crust<\/p>\n

Melt and cool chocolate squares. Cream butter with sugar.\u00a0 Stir in\u00a0 cooled chocolate.\u00a0 Fold in 2 c thawed Cool Whip.\u00a0 Pour into cooled, baked pie shell.\u00a0 Chill til firm (about 2 hours) OR freeze.\u00a0 LIGHT chocolate color.<\/p>\n

\n

BLACK FOREST PIE<\/strong><\/p>\n

1 Graham Cracker pie Crust
\n1 c cold milk
\n3 oz. Chocolate instant pudding mix
\n8 oz. Thawed Cool Whip
\n1 c cherry pie filling<\/p>\n

Spread 1 c Cool Whip in bottom of pie crust.
\nIn medium bowl, combine milk and pudding mix.
\nBlend with wire whisk or mixer on low speed for 1 min.
\nFold in 1-1\/2 c Cool Whip.\u00a0 Spread over Cool Whip in pie crust.
\nSpread remaining Cool Whip on top, leaving a 1\u201d border and forming a depression in center of the whipped topping.
\nSpoon cherry pie filling in the center.
\nChill at least 2 hours.<\/p>\n

\n

ORIGINAL TOLL HOUSE FUDGE PIE<\/strong> ***FAMILY FAVORITE***
\n[Kathleen Kropp Rev. 9\/2016]
\n<\/strong><\/p>\n

9\u201d unbaked pie crust
\n2 eggs
\n1 c sugar (can be \u00bd brown sugar and \u00bd white) or all brown
\n\u00bd c flour
\n\u00bd c oleo (some recipes use 1 cup oleo)
\n1 c (6 oz) semi-sweet choc chips (OR 1 sq. semi-sweet chocolate; OR 3T cocoa powder)
\n1 c chopped pecans (optional)
\n1 t vanilla
\ndash salt<\/p>\n

Preheat oven to 350\u00b0.
\nBeat eggs til foamy; add flour, salt and sugar.
\nMelt chocolate and oleo let COOL.
\nBlend into eggs with vanilla.
\nPour into unbaked pie crust and bake at 350\u00b0 for 20-25 min.
\nDon\u2019t need to cover crust edges.
\nServe with Cool Whip, sweetened whipped cream or ice cream on top.<\/p>\n

\n

TOLL HOUSE FUDGE PIE\u00a0\u00a0 \u00a0[Kathleen Kropp Rev 1\/23\/10]
\n***FAMILY FAVORITE***<\/strong>
\n(for thicker pie)<\/strong><\/p>\n

9\u201d unbaked pie crust
\n3 eggs
\n1-\u00bd c sugar (can be part brown and part white) or all brown
\n3\/4 c flour
\n3\/4 c oleo (some recipes use 1 cup oleo)
\n1-\u00bd c semi-sweet choc chips (OR 1-\u00bd sq semi-sweet chocolate; OR 5T cocoa)
\n1- \u00bd\u00a0 c chopped pecans
\n2 t vanilla
\n\u00bc t salt<\/p>\n

Beat eggs til foamy; add flour, salt and sugar.
\nMelt chocolate and oleo let COOL.
\nBlend into eggs with vanilla.
\nPour into unbaked pie crust and bake at 350\u00b0 for 20-25 min.\u00a0 Don\u2019t need to cover crust edges.
\nServe with Cool Whip, sweetened whipped cream or ice cream on top.<\/p>\n

\n

NESTLES QUICK CHOCOLATE PIE\u00a0\u00a0 \u00a0(Ethyl Kropp)<\/strong><\/p>\n

1\/4 c oleo (can use 1\/2 c)
\n2 T flour
\n1 c sugar
\n1\/2 c Nestles Quick
\n2 c milk
\n3 eggs, separated; reserve whites<\/p>\n

Melt oleo.
\nMix flour and Nestles Quick with sugar. Add to oleo.
\nStir in 2 c milk. Stir constantly til thickened.
\nTemper egg yolks and add.<\/p>\n

MERINGUE:\u00a0 Beat 3 egg whites with 1\/8 t cream tarter
\nAdd 1\/4 c sugar, vanilla, beating til stiff.<\/p>\n

\n

MYSTERY PIE (aka PECAN DELIGHT PIE) (rev 12\/20\/2024)\u00a0(Nabisco Recipe)
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

3 egg whites
\n1 t vanilla
\n1 c sugar (white or light brown)
\n\u00bd t baking powder
\n\u00bd c to 1 cup pecans, chopped
\n\u00bd c mini chocolate chips, or more (optional)
\n1 c *graham cracker crumbs (or 20 Ritz crackers crushed coarsely)
\n8 to 12 oz. Cool Whip or 1 cup whipping cream, whipped
\nBeat egg whites and vanilla til SOFT peaks form.
\nGRADUALLY add sugar, beating til STIFF peaks form.
\nCombine cracker crumbs, pecans, choc. chips and baking powder & fold gently into egg white mixture. Don\u2019t mix hard or egg whites will soften!
\nSpread evenly in GREASED and floured 9\u201d pie plate.
\nBake at 350\u00b0 for 20-25 min. EXACTLY.
\nCool. Then spread Cool Whip or whipped cream on top. Sprinkle chopped pecans on top. Refrigerate.
\n*Original Nabisco Co. recipe used 10 Premium Saltine Crackers, coarsely rolled<\/p>\n

\n

DOT\u2019S EASY PECAN PIE\u00a0\u00a0 \u00a0(11\/09)\u00a0\u00a0\u00a0 (Dot Berry)
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

9 inch pie shell
\n3 eggs
\n1 cup white corn syrup
\n1 cup light brown sugar
\n1 cup pecans (whole if small or chopped if large)<\/p>\n

Beat eggs, add corn syrup and brown sugar to eggs and mix well
\nPour this mixture into pie shell.
\nSprinkle with pecans
\nBake at 350\u00b0 for 1 hour<\/p>\n

\n

MOM’s ORIGINAL PECAN PIE\u00a0\u00a0 (Dot Berry)<\/strong>
\nNOTE:\u00a0 this made \u00bd\u201d pie in 9\u201d pie shell\u2014need to increase quantities<\/p>\n

1-1\/4 c white sugar (can use brown if you prefer\u2014Mom prefers white)
\n\u00bd c light corn syrup (clear) (can use dark if you prefer-Mom prefers clear)
\n\u00bc c butter
\n1 c whole pecans
\n3 beaten eggs
\n1 t vanilla
\n9″ unbaked pie shell fitted into pie plate<\/p>\n

Combine sugar, syrup and butter in saucepan and bring to boil, stirring constantly.
\nRemove from heat and gradually add eggs, stirring constantly.
\nCool to lukewarm, add vanilla and pour into unbaked pie shell.
\nSprinkle pecans on top.\u00a0 Bake at 350\u00b0 for 40-45 minutes.<\/p>\n

\n

 <\/p>\n

\n

PEANUT BUTTER PIE\u00a0\u00a0 \u00a0(Mary Lou Wiggins)<\/strong><\/p>\n

9″ baked pie shell
\n1 c powdered sugar
\n1\/2 c CHUNKY peanut butter
\nLarge pkg (NOT instant) vanilla pudding mix
\nCool Whip<\/p>\n

PEANUT BUTTER MIXTURE:<\/strong>
\nWith FORK, mix sugar and peanut butter til mixture resembles coarse meal.
\nSpread \u00be of mixture in bottom of piecrust. Save rest for topping.
\nPIE FILLING:<\/strong>
\nPrepare pudding by directions. COOL.
\nSpoon filling over peanut butter layer in pie shell.
\nSpread with Cool Whip. Sprinkle remaining crumbs on top for decoration.
\nRefrigerate
\nNOTE:\u00a0 Rather than Cool Whip, some recipes use meringue, sprinkle crumbs on top and bake at 350\u00b0 about 10-15 min.<\/p>\n

\n

COOKIES \u2018N CREAM PIE<\/strong><\/p>\n

1 small pkg instant vanilla pudding mix
\n8 oz. Cool Whip
\n2 c cold milk
\n30 or more Oreos, broken into chunks
\n1 Oreo pie crust.<\/p>\n

In a bowl, whisk milk and pudding mix for 2 min, or til slightly thickened.
\nFold in Cool Whip and Oreos cookies.
\nPour into Oreo crust.\u00a0 Refrigerate<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

Pies other than fruit pies Chocolate Pies First! BEST EASY CHOCOLATE CREAM PIE\u00a0 (T\u2019sgiving 2010) ***FAMILY FAVORITE*** 1 shortbread pie crust or a baked 9\u201d 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-137","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/137","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=137"}],"version-history":[{"count":25,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/137\/revisions"}],"predecessor-version":[{"id":1470,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/137\/revisions\/1470"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}