Paula Deens Chocolate Almond Pie Recipes

PAULA DEEN'S CHOCOLATE ALMOND PIE

Steps:

• Melt marshmallows and candy bars in milk in a double boiler.
• Remove from heat and allow to cool, and add vanilla.
• If using whipped cream, whip until set.
• Combine whipped cream/Cool Whip thoroughly, and pour into prepared crust and chill.
• Delicious with a dollop or whipped cream.

CHOCOLATE ALMOND CANDY BAR PIE

Steps:

• Melt marshmallows together with milk and broken up chocolate bars in a the top of a double boiler set over simmering water, stirring constantly.
• Once smooth, remove from heat and let cool.
• Whip cream until stiff peaks form, then fold gently into the cooled chocolate mixture.
• Stir in vanilla.
• Spread into pie shell and chill.
• Serve topped with mounds of sweetened whipped cream and garnish with shaved chocolate, if desired.

PAULA DEEN'S CHOCOLATE ECLAIR CAKE

Steps:

• Butter bottom of a 13x9 pan. Line with whole graham crackers.
• Using electric mixer, mix pudding with milk. Beat at medium speed for 2 minutes.
• Fold in whipped topping.
• Pour half the pudding mixture over crackers.
• Spread half of frosting over top. (see below how to make frosting).
• Place another layer of whole graham crackers on top on frosting layer.
• Pour remaining half of pudding mixture over top.
• Cover with another layer of whole graham crackers.
• Spread remaining half of frosting on top.
• For Frosting: Blend together sugar and cocoa.
• Add butter and milk, mixing well.
• Add corn syrup and vanilla and stir until creamy.
• Refrigerate cake for 24 hours before serving!
• Note: Cooking time reflects refrigeration for 24 hours, rather than actual cooking time.

CHOCOLATE ALMOND PIE

Steps:

• Melt marshmallows, candy bars and milk in double boiler. Remove from heat and cool. Whip cream until stiff and fold into cooled mixture. Add vanilla. Pour into prepared crust and chill. Good as-is, or topped with whipped cream.

KEY LIME PIE

Steps:

• Preheat oven to 350 °F.
• In a medium bowl, combine cracker crumbs and brown sugar. Stir in melted butter. Press the mixture firmly into bottom and up sides of a 10-inch spring form pan. Bake for 8 minutes and let the crust cool completely before spreading the pie filling over it.
• In a large bowl, with an electric mixer at medium speed, beat cream until slightly thickened. Gradually add the sugar, beating until soft peaks form. Add condensed milk and beat until stiff peaks form. Beat in lime juice, lime zest, and half and half. Once the mixture as reached desired flavor and consistency, gently spread pie filling over cooled crust. Cover and freeze for 4 to 6 hours or until firm. Cut into wedges and garnish with fresh lime slices, serve cold.