chocolate chip pie Chip Muffins Raspberry

chocolate chip pie Sour Cream Muffins


5 oz Semisweet chocolate chip pie
2 Baking chocolate chip pie squares
1/3 c Margarine
3/4 c Sour cream
2/3 c Packed brown sugar
1/4 c Corn syrup
1 egg
2 ts Vanilla extract
1 1/2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt
1/2 c chocolate chip pie chips
Mix semisweet chocolate chip pie, baking chocolate chip pie, and margarine together; melt carefully in microwave or over simmering water in double boiler. Allow to cool to lukewarm. Mix sour cream, sugar, corn syrup, egg and vanilla. Blend with melted chocolate chip pies. Blend flour, soda and salt; add the chocolate chip pie mixture and blend very well. Add the chocolate chip pie chips. Pour batter into 12 paper-lined or greased muffin tins. Bake in preheated 400-degree oven for about 20 minutes. Remove from muffin tins and allow to cool on wire racks.

Peanut Butter chocolate chip pie Chip Muffins


2/3 c Peanut butter, chunky or smooth
2 tb Butter; melted
3/4 c Sugar
2 Eggs
1 1/2 ts Vanilla extract
1 1/2 c Flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1/2 c Milk
6 oz Semisweet chocolate chip pie chips
Preheat oven to 350 degrees F. In a large mixing bowl, combine peanut butter and melted butter; stir until well blended. Mix in sugar, eggs, and vanilla. Combine flour with baking powder and baking soda. Add to peanut butter mixture along with milk and chocolate chip pie chips. Stir just until combined. Spoon batter into 12 paper-lined 2 1/2- to 3-inch muffin tins. Bake 20 to 25 mins, or until muffins spring back when lightly touched in center. Serve warm or at room temperature.

Pumpkin chocolate chip pie Chip Muffins


1/2 c Sliced almonds
1 2/3 c All-purpose flour
1 c Sugar
1 tsp pumpkin pie spice
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1 c plain canned pumpkin
1/2 c melted butter
6 ozs chocolate chip pie chips
Heat oven to 350 degrees. Put almonds on a baking sheet or pie pan and bake about 5 min., just until lightly browned. Grease muffin cups or line with muffin papers. Thoroughly mix flour, sugar, spice, baking soda, baking powder, and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter to eggs and whisk until well-blended. Stir in chocolate chip pie chips and almonds. Pour over dry ingredients and fold in just until moistened. Scoop into tins and bake 20-25 minutes.

Raspberry chocolate chip pie Chip Muffins


2 c Flour
2 ts Baking powder
1 c Miniature chocolate chip pie chips
1/2 c Milk
2 c Fresh/frozen unsweetened raspberries
1/2 c Butter
1 ts Vanilla
1 tb Orange zest
Mix together flour, baking powder and chocolate chip pie chips. Cream butter and sugar. Add vanilla and orange zest. In two additions alternately add the dry ingredients and the milk. Fold in raspberries. Bake at 375 degrees for 25-30 minutes.

10-Minute German Sweet chocolate chip pie Cream Pie


4 oz Package German sweet chocolate chip pie,
1/3 c Milk,
2 tb Sugar,
3 oz Package cream cheese, softened,
3 1/2 c Whipped topping, thawed
1 8-inch graham cracker pie crust.
Heat chocolate chip pie and 2 TBSP of the milk in saucepan in saucepan over low heat, stirring until chocolate chip pie is melted. Beat sugar into cream cheese; add remaining milk and chocolate chip pie mixture and beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate chip pie curls, if desired.

Bavarian chocolate chip Pie


1 9" baked pie crust, or crumb Crust.
1 Envelope unflavored gelatin
1 2/3 c Milk, divided
2/3 c Sugar
1/3 c Hershey's cocoa
2 tb Butter or margarine
3/4 ts Vanilla
1/2 c Chilled whipping cream
In medium saucepan sprinkle gelatin over 1 c. milk; allow to stand 2 minutes to soften. Stir together sugar and cocoa; add to mixture in saucepan. Cook over low heat, stirring constantly until mixture boils. Remove from heat; add butter, stirring until melted. Blend in remaining 2/3 c. milk and vanilla. Cool; chill, stirring occassionally, until mixture begins to set. Beat whippping cream until stiff; carefully fold into chocolate chip pie mixture.

Berry chocolate chip Pie


1 Pie crust, baked empty
1 c Milk chocolate chip pie chips
3 tb Milk
1 ts Vanilla extract
1 pk Frozen sliced strawberries in syrup (thawed)
1 pk (8 oz for regular crust; 12 oz for deep dish crust) frozen whipped topping (not lite) thawed
In medium microwave safe bowl, combine chocolate chip pie chips and milk. Microwave on MEDIUM (50% power) 1 1/2 minutes stirring every 30 seconds. Stir until chocolate chip pie is completely melted and smooth. Stir in vanilla. Pour chocolate chip pie inot baked pie crust. Refrigerate at least 2 hours. Before serving, stir together strawberries and whipped topping in medium bow. Spread over chocolate chip pie layer. Garnish with chocolate chip pie nonpareils (optional)

Black Bottom Pie


1/4 c Butter or margarine
1 1/2 c chocolate chip pie cookie crumbs
3 tb Sugar
3 oz Pk vanilla pudding and pie filling (not instant)
1 1/2 c Milk
1 c Heavy cream, chilled
3 tb Creme de cocoa
2 tb chocolate chip pie sprinkles
In a 9-inch, heat-resistant, non-metallic pie pan melt butter in Microwave Oven 1 minute. Combine cookie crumbs and sugar in a small bowl until well blended. Stir cookie mixture into butter. Press mixture onto bottom and sides of pie pan. Heat, uncovered, in Microwave Oven 2 minutes or until crust has a crunchy texture. Allow to cool while preparing filling. In a medium-sized, heat-resistant, non-metallic bowl empty package of pudding mix. Gradually stir in milk until smooth. Heat, uncovered, in Microwave Oven 2 minutes. Stir and heat an additional 3 1/2 minutes or until mixture boils. Stir occasionally. Place wax paper on top of pudding so that a skin does not form and chill in refrigerator. While pudding is chilling, whip cream. Stir 3 tablespoons creme de cocoa into pudding. Fold whipped cream into chilled pudding. Pour into prepared crust and chill 3 to 4 hours or until set. Garnish top with chocolate chip pie sprinkles.

Bourbon and chocolate chip pie Pecan Pie


1 c Sugar
1/4 c Butter -- melted
3 Eggs -- slightly beaten
3/4 c Light corn syrup
1/4 ts Salt
2 tb Bourbon
1 ts Vanilla
1/2 c Pecans -- chopped
1/2 c chocolate chip pie chips
1 9 inch pie shell
Cream sugar and butter. Add eggs, syrup, salt, bourbon and vanilla. Mix until blended. Spread pecans and chocolate chip pie chips in bottom of pie shell. Pour filling into shell. Bake in 375 degree oven for 40-50 minutes.

Cafe au mint chocolate chip pie pie


2 pt Coffee ice cream
1/2 c Semi-sweet chocolate chip pie chips
3 T Whipping cream (or condensed Milk)
1 1/2 Sleeves of Girl Scout Thin Mint Cookies (crushed)
Heavily grease sides and bottom of a 9 inch pie pan with regular (not light) stick margarine. Crumb cookies in food processor and press into pie pan. Bake this for 10 minutes at 350 degrees. Soften ice cream in refrigerator for four hours (or 1 hour room temperature). Fill baked cool pie shell with ice cream and cover with wax paper. Freeze. Melt chocolate chip pie chips and whipping cream over lowest heat and spread over pie. Refreeze.

chocolate chip pie Cheese Pie


1 pk 8 oz. cream cheese,softened
3/4 c Sugar
2 ea Eggs
1/2 c Chilled whipping cream
1 c Cherry pie filling
1 pk 3 oz. cream cheese,softened
1/4 c Hershey's cocoa
1 ts Vanilla extract
1 ea 8" packaged crumb crust
Heat oven to 350 degrees.In large mixer bowl, combine cream cheese and sugar; beat well. Blend in cocoa, scraping sides of bowl and beaters frequently. Add eggs and vanilla; blend well. Blend in whipping cream. Pour into crust. Bake 35 to 40 minutes. (Center will be soft but will set upon cooling. Cool to room temperature chocolate chip pie . Cover and chill several hours or overnight. Garnish with cherry pie filling chocolate chip pie .