CHOCOLATE GRAM CRACKER CRUST RECIPE RECIPES

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FRENCH SILK CHOCOLATE PIE I RECIPE | ALLRECIPES



French Silk Chocolate Pie I Recipe | Allrecipes image

This pie is delicious. I have been making it for over 25 years. Garnish each slice with whipped topping and chopped walnuts if you like.

Provided by Ruth

Categories     No-Bake Pies

Total Time 2 hours 20 minutes

Prep Time 20 minutes

Yield 1 8-inch pie

Number Of Ingredients 6

½ cup butter, room temperature
¾ cup white sugar
2 (1 ounce) squares unsweetened baking chocolate, melted and cooled
1 teaspoon vanilla extract
2 eggs
1 prepared 8 inch pastry shell, baked and cooled

Steps:

  • Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
  • Refrigerate at least 2 hours before serving.

Nutrition Facts : Calories 293.7 calories, CarbohydrateContent 27.3 g, CholesterolContent 77 mg, FatContent 20.6 g, FiberContent 1.3 g, ProteinContent 3.2 g, SaturatedFatContent 10.6 g, SodiumContent 182.7 mg, SugarContent 19 g

CHOCOLATE-COCONUT BARS RECIPE | MARTHA STEWART



Chocolate-Coconut Bars Recipe | Martha Stewart image

These decadent bars are inspired by Hello Dollies, a popular Southern dessert.

Provided by Martha Stewart

Categories     Cookie Recipes

Total Time 1 hours

Prep Time 15 minutes

Yield Makes 20

Number Of Ingredients 7

3 cups finely ground cookies (12 ounces), such as graham crackers or chocolate wafers, or a combination
1/4 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup pecan pieces
1 cup semisweet chocolate chips or chunks
1 can (14 ounces) sweetened condensed milk
1 1/2 cups sweetened shredded coconut

Steps:

  • Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
  • In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
  • Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
  • Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.

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