Nestles Chocolate Tuxedo Pie With Pecan Crust Recipes

CHOCOLATE CREAM PIE I

Steps:

• Combine 1/2 cup sugar, flour, milk, and chopped chocolate in a 2-quart saucepan. Cook over medium-high heat, stirring constantly, until mixture begins to bubble. Reduce heat; simmer and continue stirring for 2 minutes more.
• Remove pan from heat. Whisk remaining 1/4 cup sugar into egg yolks.
• Pour the hot milk mixture into the egg yolks in a slow stream, whisking constantly. Return filling mixture to the saucepan and cook over medium heat for an additional 90 seconds, stirring constantly. Remove from heat, and stir in butter and vanilla.
• Pour filling into pie shell, and chill until set, about 4 hours. Top with whipped cream and a little grated chocolate before serving.

CHOCOLATE SILK PIE WITH SHORTBREAD-PECAN CRUST

Steps:

• CRUST:.
• Heat oven to 350ºF.
• In a food processor, pulse the pecans and cookies until crumbs form.
• Add the butter and pulse just until combined.
• Transfer the mixture to an 8 or 9-inch pie plate, pressing it evenly over the bottom and up the sides.
• Bake the crust until slightly darkened, 20 to 25 minutes.
• Transfer pie plate to wire rack and let it cool completely (this can be made up to 24 hours ahead of time).
• FILLING:.
• In a small saucepan, combine 1 pint of cream, the chocolate, and 3 tablespoons of the sugar.
• Cook over medium-low heat, whisking frequently, until the chocolate melts.
• In a bowl, combine the cornstarch and the remaining 3 tablespoons of sugar.
• Add the egg yolks and whisk.
• Bring the chocolate mixture to a simmer (it must be bubbling gently in order for the filling to properly set).
• Add 2 tablespoons of the simmering chocolate mixture to the egg mixture.
• Whisking constantly, slowly add the egg mixture to the pan.
• Cook, still whisking, until thickened (it should resemble the consistency of pudding), about 2 minutes.
• Remove from heat.
• Add the vanilla and butter.
• Whisk until the butter melts.
• Pour the filling into the crust.
• Place a piece of plastic wrap directly against the surface of the filling.
• Refrigerate for at least 3 hours and up to 48 hours.
• Remove the plastic wrap and sprinkle with the cocoa.
• With an electric mixer on medium-high, beat the remaining 1 pint of cream.
• Serve as an accompaniment with the pie.

MUD PIE WITH VANILLA WAFER & PECAN CRUST

Steps:

• PREHEAT oven to 375°F Process wafer crumbs, pecans and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in 1 cup of the whipped topping; spread over crust. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Spoon over cream cheese layer.
• REFRIGERATE several hours or until set. Top with remaining whipped topping just before serving. Store leftovers in refrigerator.