|The Hay Day Country Market Cookbook|
|by Kim Rizk|
Since first opening in Westport, Connecticut, in 1978, Hay Day has been a celebrated purveyor of the finest farmstand produce and take-out fare.
Results 1 - 10 of 41 for choco pie
Result Page: 1
(Use your imagination, ... mix. Spoon into pie crust. Sprinkle with ... stand at room temperature 10 minutes before serving. Leftovers should be frozen.
Crust: Combine chocolate ... of 9 inch pie pan. Bake at ... degrees for 25 minutes. Cool completely on wire rack. Garnish with whipped cream if desired.
Mix together sugar and flour. Add eggs, butter, walnuts, chips and vanilla. Pour into pie shell. Bake 1 hour at 325 degrees or until center is set.
Melt butter, corn ... into buttered 9-inch pie pan. Combine softened ... chilled crust and refrigerate for 4 hours. Before serving top with cherry pie filling.
Melt butter; cool ... sugar. Add butter, beaten eggs, vanilla, chocolate chips and pecans. Pour in unbaked pie shell. Bake at 350 degrees for 30-35 minutes.
Bake. Yield: 8 servings. (1 bread, 1 protein, 2 fat, 1 milk, 70 optional calories)
Prepare pie crust as directed ... bananas. Add sugar to remaining egg whites and beat again until stiff. Pour over pudding and bake at 350 degrees until brown.
Mix your favorite graham cracker or vanilla wafer crust and bake a minute or two. Mix chocolate pudding according to directions. Pour over prepared ...
Combine pecans and bourbon; set aside. Combine next 6 ingredients, mixing well. Stir in chocolate morsels and pecan mixture. Pour into pastry shell. ...
Thaw, drain and ... bottom of 9-inch pie plate with 7 ... until stiff. Garnish pie with whipped cream and fresh strawberries along cookie-wheel pattern.
Result Page: 1
top of page