Easy Chocolate Pie 9 inch graham cracker crust, chilled 4 small chocolate candy bars 20 marshmallows (regular size) 1/2 cup milk 1/2 pint whipping cream Melt chocolate bars, marshmallows and milk in top of double boiler (or in pan on low heat stirring continuously. When completely melted remove from heat and let cool. Whip cream in large bowl and fold into cooled chocolate mixture. Pour into chilled graham cracker crust. Cover and place in refrigerator overnight before serving. By Betty Fisk
There’s no better way to top off a scrumptious dinner than with a big slice of this yummy coconut custard pie. With a mild taste of coconut and the sweet taste of custard, you’ll be wanting to go back for seconds. If desired, top with toasted coconut or better yet, some whipped cream. Find more dessert recipes at culinary.net. Coconut Custard Pie Pastry for single-crust pie (9 inches) 1 cup sweetened shredded coconut, chopped 3 eggs, beaten 2-1/2 cups 2% milk 2/3 cup sugar 3 tablespoons all-purpose flour 1 teaspoon vanilla extract 1/2 teaspoon salt 1/4 teaspoon ground nutmeg Toasted …
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submitted by Jane Stickney 4 (1 oz.) squares unsweetened chocolate, melted 1 (14 oz) can sweeten condensed milk 1-1/2 tsp. vanilla 1 cup (1/2 pint) whipping cream 1 (6 oz) chocolate pie crust With a mixer, beat chocolate with sweetened condensed milk and vanilla until well blended. Chill 15 minutes or until cooled; stir until smooth. Fold in whipped cream. Pour into crust. Chill thoroughly. Garnish with cookie pieces.