3 Muskateer Pie Recipes

3 MUSKETEERS PIE

Steps:

• Cut bars into small pieces.
• Combine gelatin and cold water in a large saucepan; let soften for 5 minutes.
• Add 3 Musketeers.
• Heat slowly over very low heat, stirring constantly, until candy melts and gelatin dissolves.
• Remove from heat.
• Stir in ice cream until it is melted.
• Place mixture over bowl partly filled with ice and water; stir occasionally until mixture is thickened.
• Pour into prepared pieshell.
• Chill 3 hours or until firm.

3 MUSKATEER PIE

Steps:

• Thaw cool whip, but it still needs to be really cold. I usually will thaw it in the refrigerator the day before I make the pie.
• In double boiler melt broken chocolate pieces in double broiler(slowly and stirring often.
• Place cold cool whip in large bowl. Pour chocolate in with cool whip. Fold chocolate into cool whip, dont over mix so you will get little chunks of chocolate. You can also fold in nuts at this point if desired.
• Refrigerate until firm, usually 1-2 hours. If I'm in a hurry I will simply place it in the freezer for a while.
• Garnish with nuts and chocolate shavings. I use one or two squares from the hershey bar to do this.

CHOCOLATE VELVET PIE

Steps:

• 1. Bake, and cool nine inch pastry shell,following label directions. Cut 3 musketeers bars into small pieces. Combine gelatin and cold water in large saucepan, let soften 5 min. Add 3 musketeers pieces. Heat slowly over low heat, stirring constantly until candy melts and gelatin dissolves. Remove from heat. Stir in ice cream and orange rind until ice cream melts. Place mixture over bowl partly filled with ice and water, stir occasinally until mixture is thickened. Pour into prepared pastry shell. Chill 3 hours, or until firm. Garnish with puffs of whipped cream and candied orange peel if desired.