Fudge Bottom Chocolate Layer Pie Recipes

Steps:

• Place 1/3 cup chocolate chips and 2 tablespoons milk in a bowl and Microwave 30 seconds and stir until smooth. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Spread on bottom of crust. Refrigerate while preparing next step.
• Combine marshmallows, remaining 2/3 cup chocolate chips and 1/4 cup milk in small saucepan. Stir constantly over medium heat, until marshmallows are melted and mixture is well blended. Scrape into large bowl and let cool completely.
• Stir 2 cups whipped topping into cooled chocolate mixture. Spread 2 cups of the mixture over the chocolate in crust.
• Blend remaining whipped topping and remaining chocolate mixture and spread over surface of pie.
• Cover and freeze several hours or until firm.
• Garnish as desired.
• Cover and freeze remaining pie.

Steps:

• For Filling:
• Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in egg yolks to form thick paste. Gradually whisk in milk, then cream. Whisk over medium-high heat until mixture thickens and boils 1 minute. Remove from heat. Add chocolate and whisk until smooth. Whisk in rum and vanilla. Cool 5 minutes, whisking occasionally. Transfer filling to frozen crust. Chill until cold, at least 2 hours and up to 1 day.
• For Topping:
• Beat first 3 ingredients in large bowl until firm peaks form. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes around edge of pie. Garnish with chocolate curls. (Can be made 4 hours ahead; chill.)

Steps:

• Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Line pie crust with foil; fill with pie weights or dried beans.
• Bake 8 minutes. Remove weights and foil; bake 5 to 7 minutes longer or until golden brown. Cool completely on cooling rack, about 15 minutes.
• Meanwhile, in large microwavable bowl, microwave chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in condensed milk with whisk until smooth; let stand 2 minutes. Fold half of the whipped topping into chocolate mixture until blended; pour mixture into crust.
• Cover and refrigerate 4 to 8 hours. Spread remaining whipped topping over pie; garnish with raspberries.

Steps:

• Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
• Lower the oven temperature to 325 degrees F (165 degrees C).
• Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
• Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min.
• Microwave 2 oz. chocolate in medium microwaveable bowl on HIGH 1 min. or until almost melted; stir until completely melted. Stir in 1 cup pudding; pour into crust.
• Add half the COOL WHIP and all but 3 Tbsp. chopped toffee to remaining pudding; spread over pudding layer in crust.
• Top with remaining COOL WHIP and toffee. Melt remaining chocolate; drizzle over pie. Refrigerate 1 hour.