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Home Learning Kitchen Pies - Bishop Chocolate Pie

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Post by :04real Category :Learning Kitchen Author :Unknown Date :March 2012 Read :4587

Click below to download : Pies - Bishop Chocolate Pie (Format : PDF)

Pies - Bishop Chocolate Pie

8 oz. German sweet chocolate, divided
1/2 cup milk, divided
8 oz. cream cheese
2 Tbl. sugar
8 oz. Cool Whip®
Choc. or graham pie crust

Heat 5 oz. chocolate with 1/4 cup milk over low heat. Beat in cream cheese, sugar and remaining milk. Cool.

Gently sir in Cool Whip until smooth. Freeze until firm.

Remove from freezer and let stand about 30 min at room temp. before serving.

Melt remaining 3 oz. choc and drizzle over pie.

Bishops Pie

2 graham cracker crusts
2 (3 1/4 oz.) pkgs of instant choc. pudding
2 (3 1/4 oz.) pkgs of instant vanilla pudding
4 cups milk
4 cups vanilla ice cream, softened
Cool Whip®

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Pies - Chocolate - Black Bottom Pie

20-24 ginger snaps, finely crushed 6 tbs melted butter 4 large eggs separated 2 cups/16 fl oz/500ml scalded milk 1 1/2 tbs cornstarch (cornflour) 1 cup/8 oz/ 250 ml sugar 2 oz (60g) unsweetened chocolate plus more grated for topping 1 tbs pure vanilla extract 1 tbs unflavoured gelatine 3 tbs cool water 1/2 tsp cream of tartar 2 tbs bourbon whiskey or rum 1 cup/8 fl oz/250 ml heavy/double cream, whipped Preheat oven to 350F/180C/Gas 4 Mixed your crushed ginger snaps with the melted butter to form a nice solid crust then pat it into a 10” pie pan, coating

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Pies - Bishop's Chocolate Ambrosia Pie

1 qt ice cream mix 1 (8 oz) pkg instant chocolate pudding 1 pt milk 3 graham cracker crusts Cool Whip® Chocolate bar (to make chocolate curls) (Use cold beaters and bowl) Mix ice cream mix, pudding, and milk together and stir with wire whisk. Beat with electric mixer on high til thick and creamy. Pour into pie shell. Top with Cool Whip and chocolate curls.

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Pies - Bishop Chocolate Pie

Pies - Chocolate - Black Bottom Pie

Pies - Bishop's Chocolate Ambrosia Pie