need a recipe for chocolate pie?

Chocolate-Cream Pie:

Crust:

40 graham crackers (10 full cracker sheets)

2 tablespoons sugar

2 tablespoons butter or stick margarine, melted

1 large egg white

Cooking spray

Filling:

2 cups fat-free milk, divided

2/3 cup sugar

1/3 cup unsweetened cocoa

3 tablespoons cornstarch

1/8 teaspoon salt

1 large egg

2 ounces semisweet chocolate, chopped

1 teaspoon vanilla extract

1 1/2 cups frozen reduced-calorie whipped topping, thawed

3/4 teaspoon grated semisweet chocolate

Preheat oven to 350°.

To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and egg white; pulse 6 times or just until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes.

To prepare filling, combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (2/3 cup sugar through egg) in a large bowl, stirring with a whisk.

Heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Add chopped chocolate; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into prepared crust; cover surface of filling with plastic wrap. Chill 3 hours or until cold. Remove plastic wrap; spread whipped topping evenly over filling. Sprinkle with grated chocolate.

Yield: 10 servings (serving size: 1 wedge)

HERSHEY'S CHOCOLATE PIE

1 semi-sweet dark chocolate bar (Hershey's oversized)

1 chocolate pie crust

1 12 oz Cool Whip

1 8 oz Cool Whip

Using a microwave-safe bowl, slowly melt the whole chocolate bar. (It is easier to melt using two pieces of chocolate at a time, gradually adding more to what's already melted.) You can leave two pieces of the bar out for a decorative topping, this is optional.

After the chocolate is melted, mix the 12 oz Cool Whip in with it. After the chocolate and the Cool Whip are well blended, pour the mixture into the chocolate pie crust.

Place in freezer until hardened, could take hours to a day depending upon your preference.

Just before serving, spread the 8 oz Cool Whip on top. Using a knife, add chocolate shavings sprinkled on top.

Freeze it longer or ready to serve.

Bourbon Street Chocolate Pecan Pie

Serves 6-8, not in my family, I make 2, they just don't know it.

The Fixin's

1 cup light corn syrup

3 eggs

1/3 cup of butter, melted

1 cup brown sugar

1 dash vanilla

1 pinch salt

2 cups pecans, broken

1 pie shell., uncooked

5 ounces of milk chocolate

Mix it Up!

Preheat your oven to 350 degrees.

Combine the corn syrup, eggs and melted butter and whisk briskly. Add the brown sugar and mix well. Add the vanilla, salt and pecans. Incorporate. Pour the mixture into the pie shell and drop in the chocolate pieces. Wrap the edge of the pie with foil to help keep the crust from over browning and drying out. Place the pie on a small sheet pan and put it into the hot oven for about one hour, until the center is set and the pie is golden brown.

Best served at room temperature or warmed slightly in the microwave oven. And a little French Vanilla Ice Cream on the side won't kill you any faster! EAT EAT! Who brought the Bourbon?

Here are two recipes, that I have made and they are both very good.

Decadent Triple Layer Mud Pie

Prep Time: 15 min

Total Time: 3 hr 15 min

Makes: 10 servings

3 squares BAKER'S Semi-Sweet Baking Chocolate, melted

1/4 cup canned sweetened condensed milk

1 OREO Pie Crust (6 oz.)

1/2 cup chopped PLANTERS Pecans, toasted

2 cups cold milk

2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

MIX chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over pecans in crust. Add half of the whipped topping to remaining pudding; stir with wire whisk until well blended. Spread over pudding layer in crust; top with remaining whipped topping.

REFRIGERATE 3 hours. Store leftover pie in refrigerator.

-------------AND...

GERMAN CHOCOLATE PIE

1 1/2 cups sugar

2 tbs flour

3 tbs cocoa (she uses unsweetened)

2 eggs

1/2 cup butter, melted

1 1/4 cup evaporated milk

1/4 cup water

3/4 cup chopped pecans

1/2 cup coconut (sweetened)

1 unbaked 9 inch pie shell

Combine sugar, flour and cocoa. Stir in eggs and butter, add milk, water

pecans and coconut; mix well. Pour into pie shell. Bake in preheated 350

degree oven for 35 minutes or until set.

Just go to google and search for chocolate pie recipes, withing a second you'll be presented with thousands of recipes..☺

Go to www.kraftfoods.com, they have some good easyrecipes.

http://allrecipes.com/Recipe/Honey-Chocolate-Pie/D...

http://allrecipes.com/Recipe/German-Chocolate-Pie-...

Good Chocolate Pie

INGREDIENTS

* 2 (9 inch) unbaked pie crusts

* 1/4 cup margarine, melted

* 3 eggs, beaten

* 2 1/2 cups white sugar

* 1 tablespoon vanilla extract

* 1 1/2 teaspoons all-purpose flour

* 1 teaspoon cornstarch

* 1/2 cup unsweetened cocoa powder

* 1 (12 fluid ounce) can evaporated milk

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place margarine in a small glass bowl and melt in microwave for 45 seconds, or until liquid. Set aside to cool. In a large mixing bowl, beat together eggs, sugar, cooled margarine, and vanilla extract.

3. In a small bowl, sift together flour, cornstarch, and cocoa powder. Stir into egg mixture until smooth. Mix in evaporated milk, stirring until all ingredients are thoroughly combined. Pour half of mixture into each pastry shell. Sprinkle each with 1 cup chopped walnuts.

4. Bake in preheated oven for 40 to 45 minutes, until set in center. Allow to cool. Chill at least 4 hours before serving.

Honey Chocolate Pie

INGREDIENTS

* 1 cup semisweet chocolate chips

* 2 egg yolks

* 1/2 cup sour cream

* 2 egg whites, beaten

* 1 pinch salt

* 1/3 cup honey

* 1 (9 inch) pie crust, baked

DIRECTIONS

1. Melt chocolate over a double boiler, stirring occasionally until smooth; remove from heat and quickly beat in the egg yolks. Stir in sour cream and set aside.

2. In a medium bowl whip egg whites until they start to stand up; add salt and slowly pour in honey until soft peaks form in the mixture.

3. Fold egg white mixture into chocolate mixture then spoon into pre-baked pastry shell. Cover and refrigerate for 3 hours; serve with whipped topping if desired.

Bev's Chocolate Pie *top rated*

INGREDIENTS

* 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 Kiss Peanut Butter Pie

INGREDIENTS

* 20 milk chocolate candy kisses, unwrapped

* 2 tablespoons heavy whipping cream

* 1/2 cup creamy peanut butter

* 1 (5 ounce) package instant vanilla pudding mix

* 1 3/4 cups milk

* 1 (9 inch) pie shell, baked

DIRECTIONS

1. Melt the chocolate with the whipping cream. Stir until smooth, and spread evenly over the bottom of the pie shell. Refrigerate until ready to fill; chocolate should be firm before filling.

2. Put the dry pudding mix and peanut butter in a heavy saucepan. Over low heat, gradually stir in the milk using a wire whisk. Stir constantly until mixture thickens and comes to a boil. Cool for 15 minutes, stirring often. Pour peanut butter filling into crust. Chill several hours.

3. Top with whipped topping and chopped peanuts if desired.

Old-Fashioned Chocolate Pie

INGREDIENTS

* 1/2 cup water

* 1 1/2 (1 ounce) squares unsweetened chocolate

* 1/4 cup butter or margarine

* 2/3 cup sugar

* 1 1/2 teaspoons vanilla extract

* FILLING:

* 1/4 cup shortening

* 3/4 cup sugar

* 1 egg

* 1 cup all-purpose flour

* 1 teaspoon baking powder

* 1/2 teaspoon salt

* 1/2 cup milk

* 1 (9 inch) unbaked pastry shell

* 2 tablespoons chopped nuts

DIRECTIONS

1. In a saucepan, bring water, chocolate and butter to a boil; boil for 1 minute. Remove from the heat; add sugar and vanilla. Set aside. In a mixing bowl, cream shortening and sugar until light and fluffy. Add egg; beat well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Pour into pastry shell. Carefully pour reserved chocolate mixture over filling. Sprinkle with nuts if desired. Cover edges of pastry with foil. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean.

French Silk Chocolate Pie I

INGREDIENTS

* 1 prepared 8 inch pastry shell, baked and cooled

* 1/2 cup butter

* 3/4 cup white sugar

* 2 (1 ounce) squares unsweetened chocolate, melted

* 1 teaspoon vanilla extract

* 2 eggs

DIRECTIONS

1. Cream butter. Gradually add sugar, creaming well. Blend in melted and thoroughly cooled chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition with an electric mixer on medium speed. Pour into cooled, baked pie shell.

2. Chill for at least 2 hours. Top with whipped topping and walnuts, if desired.

Chocolate Pecan Pie III

INGREDIENTS

* 1/2 cup margarine, melted

* 1 cup light corn syrup

* 1 cup white sugar

* 1/4 cup unsweetened cocoa powder

* 1 teaspoon vanilla extract

* 1/4 teaspoon salt

* 4 eggs

* 1 cup chopped pecans

* 1 recipe pastry for a 9 inch single crust pie

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C).

2. In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.

3. Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.

Chocolate Layered Pie

INGREDIENTS

* 1/2 cup chopped pecans

* 1/2 cup butter, melted

* 1 cup all-purpose flour

* 1 cup frozen whipped topping, thawed

* 1 (8 ounce) package cream cheese

* 1 cup confectioners' sugar

* 1 (5.9 ounce) package instant chocolate pudding mix

* 2/3 cup milk

* 2 cups frozen whipped topping, thawed

DIRECTIONS

1. Mix together pecans, melted butter, and flour. Pat into the bottom and up the sides of a 9 inch pie plate. Bake at 350 degrees F (175 degrees C) until lightly browned. Remove from oven, and set aside to cool.

2. In a mixing bowl, blend 1 cup whipped topping, cream cheese, and confectioners sugar until creamy. Spread into cooled crust.

3. Whisk together pudding mix and milk. Spread evenly over cheese layer, and the spread remaining whipped topping on top. Chill 1 1/2 to 2 hours.

Double Layer Chocolate Peanut Butter Pie

INGREDIENTS

* 1/2 (8 ounce) package cream cheese, softened

* 1 tablespoon white sugar

* 1 tablespoon cold milk

* 1 cup peanut butter

* 1 (8 ounce) container frozen whipped topping, thawed

* 1 (9 inch) prepared graham cracker crust

* 2 (3.9 ounce) packages instant chocolate pudding mix

* 2 cups cold milk

* 4 peanut butter cups, cut into 1/2 inch pieces

DIRECTIONS

1. In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust.

2. In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer.

3. Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours.

Chocolate Banana Cream Pie

INGREDIENTS

* 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 Rum Mousse Pie*top rated**

INGREDIENTS

* 1 (.25 ounce) package unflavored gelatin

* 1 tablespoon cold water

* 2 tablespoons boiling water

* 1/2 cup white sugar

* 1/4 cup cocoa

* 1 (3.9 ounce) package instant chocolate pudding mix

* 2 cups heavy cream, chilled

* 1 teaspoon vanilla extract

* 1 teaspoon rum flavored extract

* 1 (9 inch) chocolate cookie crumb crust

* 1 cup heavy cream, chilled

* 2 tablespoons confectioners' sugar

* 2 teaspoons rum flavored extract

DIRECTIONS

1. In a small bowl, sprinkle gelatin onto cold water; let stand 1 minute to soften. Stir in boiling water until gelatin is completely dissolved. It must be in liquid form when you add it to the pie filling. If it stiffens up, microwave for about 10 to 15 seconds, and then stir until lump free.

2. In a large bowl, combine sugar, cocoa, and pudding mix. Stir in 2 cups cream, vanilla, and 1 teaspoon rum extract. Beat for 30 seconds with an electric mixer on low, then beat on high until stiff peaks form. Gradually mix in gelatin mixture until blended. Pour filling into pie crust.

3. In a small, chilled bowl, beat 1 cup cream with confectioners' sugar and 2 teaspoons rum extract until stiff peaks form. Spread over chocolate filling. Chill at least 2 hours before slicing and serving.

Chocolate Cream Pie

INGREDIENTS

* 3/4 cup white sugar

* 1/3 cup all-purpose flour

* 2 cups milk

* 2 (1 ounce) squares unsweetened chocolate

* 3 egg yolks

* 2 tablespoons butter

* 1 teaspoon vanilla extract

* 1 (9 inch) pie shell, baked

DIRECTIONS

1. Combine sugar, flour, milk, and chopped up chocolate in 2 quart saucepan. Stirring constantly, cook over medium heat until mixture begins to bubble. Continue stirring for 2 minutes.

2. Mix a little of the hot mixture into the egg yolks, beating rapidly to avoid cooking the yolks. Stir the warm yolk mixture into the remainder of the chocolate mixture, and cook for an additional 90 seconds. Remove from heat, and stir in butter or margarine and vanilla.

3. Pour filling into pie shell, and chill until set. Top with whipped topping, and a little grated chocolate.

Frozen Chocolate Mousse Pie

INGREDIENTS

* 2 cups finely crushed creme-filled chocolate sandwich cookies

* 1/4 cup butter or margarine, melted

* 1 (6 ounce) package semi-sweet chocolate chips

* 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)

* 1 1/2 teaspoons vanilla

* 1 cup whipping cream, stiffly whipped

DIRECTIONS

1. Combine crumbs and butter; press on bottom and up side to rim of lightly buttered 9-inch pie plate. Chill.

2. In large mixing bowl, beat chocolate with EAGLE BRAND® and vanilla until well blended. Chill 10 to 15 minutes. Fold in whipped cream. Pour into prepared crust. Freeze 6 hours or until firm. Garnish as desired. Freeze leftovers.