Chocolate Turtles

Chocolate, I am a chocoholic I know is that many of you. I like chocolate pie, but I especially love the chocolate pie specialty. If you want to enjoy cakes that are as good as what you could buy in a bakery special, try these recipes. Joseph Chocolate Pecan Pie is simply delicious. chocolate and pecans are two of my favorite things. Together, they are irresistible! And who can resist the hot fudge? Turtle Pie? Did I die and go to Heaven?

JOSEPH'S PIE Chocolate Pecan

3 eggs, beaten slightly
1 cup dark corn syrup
1 (4 ounce) semisweet chocolate squares, melted and cooled
1 / 3 cup sugar
2 v. tablespoons butter, melted
1 tsp teaspoon pure vanilla
1 1 / 2 cups chopped pecans
1 pastry shell 9 inch raw

Preheat oven to 350 degrees.

In a large bowl, combine eggs, corn syrup, chocolate, sugar, butter and vanilla and mix well. Stir in pecans and pour into crust. Bake at 350 degrees for 50-60 minutes.

Hot Fudge PIE

1 / 2 cup butter
3 (each 1 oz squares) unsweetened baking chocolate
4 eggs
3 c. tablespoons white corn syrup
1 1 / 2 cups sugar
1 / 4 c. salt
1 tsp teaspoon vanilla
1 pie crust 9-inch unbaked

Melt the butter in a boiler, and add high Doubler chocolate. Continue to blend the mixture until the chocolate is melted, stirring to mix well. In a medium bowl, beat eggs until light. Whisk corn syrup, sugar, salt and vanilla in eggs. Add a small amount of chocolate mixture to egg mixture and stir to temper eggs. Add chocolate mixture and mix well. Pour mixture into crust and bake at 350 degrees for 25-35 minutes or until top is crisp and filling is set but still slightly soft. Do not overcook, the filling should be like a custard. warm with vanilla ice cream for a real treat serve even better!

CHOCOLATE TURTLE PIE

1 / 4 cup caramel topping dessert (ice cream topping)
1 Chocolate Crumb Pie Crust Ready
1 / 2 cup chopped pecans
2 packages (4-serving size each) cook and serve chocolate pudding / pie filling mix
3 cups milk
whipped cream

Spread caramel topping over the pie shell. Sprinkle pecans over caramel. Refrigerate.

Meanwhile, in a medium saucepan, combine pudding in milk. Stirring constantly over medium heat, cook until the mixture reaches full boil. Remove from heat. Let cool for 5 minutes, stirring twice. Pour mixture into crust. Place plastic wrap on top. Refrigerate 3 hours or until. Garnish with whipped cream drizzled with caramel topping over. Refrigerate leftovers.

Enjoy!