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Classic Chocolate Pie Recipes

Chocolate Malt Shop Pie

1 1/2 cups chocolate cookie - crumbs
1/4 cup butter or margarine - melted
1 pint vanilla ice cream - softened
1/2 cup malted milk ball candy
crushed
2 tablespoons milk - divided
3 tablespoons chocolate malt powder
instant
3 tablespoons marshmallow cream topping
1 cup whipping cream
whipping cream - additional

malted milk ball candy - additional

Combine crumbs and butter. Press into a 9-inch pie pan. Freeze while preparing filling. In a mixing bowl, blend ice cream, crushed malted milk balls and 1 T milk. Spoon into crust. Freeze for 1 hour. Meanwhile, blend malted powder, marshmallow cream and the remaining milk. Stir in whipping cream; whipped until soft peaks form. Spread over ice cream layer. Freeze several hours or overnight. Before serving, garnish with whipped cream and malted milk balls. Yield 6-8 servings.

Cocolate Chess Pie

1 stick butter - softened
2 1/4 cups sugar
3 eggs
1/3 cup cocoa
1 1/2 teaspoons cornstarch
1 lg. can carnation evap. milk
2 teaspoons vanilla
2 9 in. pie crusts - unbaked

Cream butter and sugar. Add eggs. Add other ingredients; mix well. Divide between 2 piecrusts.Bake at 400 deg. for 10 minutes. Lower oven temperature to 300 deg. and bake for 25 more minutes, or until done. Makes 2 pies.

German Chocolate Pie

3 cups sugar
1 dash salt
7 tablespoons cocoa
12 ounces evaporated milk
1 teaspoon vanilla
4 eggs - beaten
1/2 cup margarine - melted
2 cups flaked coconut
1 cup pecans - chopped
2 9" unbaked pie shells

Combine sugar, salt and cocoa in bowl. Stir in evaporated milk, vanilla, eggs and melted butter.Blend well. Stir in coconut and pecans.Turn batter into 2 pie shells. Bake at 350 for 40 minutes or until set around the edges. Cool and refrigerate. One pie to eat and one pie to freeze for later. The pies freeze well.

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