Chocolate Dessert Recipes

Chocolate dessert recipes are one of the most requested, most popular and most memorable desserts. If you're looking for sure-to-please desserts these are some of the winners.

Chocolate Dessert Recipes - Arizona Pecan Chocolate Rum Pie:

• 1/4 ts Salt
• 1 1/4 c Flour
• 1/2 c Lard; chilled
• 3 Eggs; lightly beaten
• 3 tb Water
• 1/4 ts Vinegar
• 1 1/2 oz Unsweetened chocolate
• 3 tb Butter
• 3/4 c Dark corn syrup
• 1/2 c Brown sugar
• 3/4 ts Vanilla extract
• 1 tb Rum
• 1 1/4 c Chopped pecans

Mix the salt into the flour and cut in the lard. Measure out 1 tablespoon Lightly flour a work surface and rolling pin and roll the dough into an 11 Melt the chocolate and butter together in a heavy saucepan. Set aside and
Stir the corn syrup and sugar into the reserved eggs. Add the chocolate a Bake in the pre-heated oven for 1 hour, or until set. The filling will rise.

Chocolate Dessert Recipes - Sponge Pie

• 1 c Sugar
• 1/3 c Flour
• 1/4 ts Salt
• 1/2 c Ground chocolate
• 3 Eggs; separated
• 1 c Milk
• 9 Inch unbaked pastry shell

Sift together sugar, flour, salt, and chocolate. Beat egg yolks well and mix with milk; combine with dry ingredients. Beat egg whites stiff and fold into chocolate mixture, mixing well. Pour into pie shell. Bake in a
hot oven (450ø) for 10 minutes, then reduce the heat to moderate (350ø) and bake until firm. Test by inserting a knife blade; when it comes out clean, the chocolate sponge is done. Serve cold with whipped cream or ice cream.

Chocolate Banana Pudding Pie

• 4 Semisweet chocolate; baker's
• 2 tb Milk
• 2 tb Butter or margarine
• 1 Graham cracker pie crust, 9
• -inch -- prepared
• 2 md Banana; dole, sliced
• 2 3/4 c Milk; cold
• 2 pk Banana pudding mix; jello
• 1 1/2 c Cool whip lite®

Microwave chocolate, milk, and margarine in medium microwaveable bowl on HI Pour milk into large bowl. Add pudding mixes. Beat with wire whick 1 min. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Chocolate Turtle Pie

• 1/4 c Caramel ice cream topping
• 6 oz Graham cracker crust
• 1/2 c Pecans; chopped
• 2 pk 4 oz chocolate pudding; -cook and serve variety
• 3 c Milk
• Cool whip

Spread caramel topping on bottom of crust. Sprinkle with pecans. Refrigerate. Stir pudding mixes into milk in medium saucepan. Stirring constantly, cook on medium heat until mixture comes to full boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into crust. Place plastic wrap on surface of filling. Refrigerate 3 hours or until set. Garnish with cool whip.

White Christmas Pie

• 3 Servings
• 1/2 c Sugar
• 1 3/4 c Milk
• 1/2 c Sugar
• 1/4 c Flour
• 3/4 ts Vanilla
• 1/2 c Whipping cream, whipped
• 1 Envelope unflavored gelatin
• 3 Egg whites
• 1 c Moist shredded coconut
• 1/2 ts Salt
• 1/4 ts Cream of tartar

Blend 1/2 cup sugar, flour, gelatin and salt thoroughly in a saucepan, gradually stir in the milk. Cook over medium heat until the mixture boils, boil for 1 minute. Place the pan in cold water, cool until the mixture
mounds slightly when dropped from a spoon. Blend in flavoring. Carefully fold into meringue made of egg whites and 1/2 cup of sugar and cream of tartar, gently fold into whipped cream. Fold in moist coconut. Chill until set. Serve cold. Tastes great topped with crushed strawberries.

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