My MIL is a chocolate pie fanatic - she adored this one: GRANNY'S CHOCOLATE MERINGUE PIE Crust: 2 cups all-purpose flour 1 tsp. salt 3/4 cup solid vegetable shortening 1 Tblsp. sugar 6 to 7 Tblsp. ice cold water Filling: 3 oz. bittersweet chocolate, chopped 1-1/4 cups sugar 1/4 cup cornstarch Pinch salt 3 cups milk 3 eggs, separated 1 tsp. pure vanilla extract 2 Tblsp. butter In a mixing bowl, combine the flour, sugar and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and place in the oven. Bake until golden, about 15 to 20 minutes. Remove from the oven and cool completely. In a saucepan, combine the chocolate, 1 cup sugar, cornstarch and salt. Mix well. Stir in the milk. Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Cook for 3 minutes, stirring constantly. Beat the egg yolks. Add 1/2 cup of the hot mixture to the egg yolks and mix well. Add the mixture back to the saucepan and continue to cook for 2 minutes. Remove from the heat and stir in the vanilla and butter. Pour the filling into the prepared pie shell and cool completely. Cover with plastic and refrigerate until chilled. Beat the egg whites, on medium speed, until soft peaks form, about 2 minutes. Add the remaining sugar and continue to beat until stiff peaks form. Spread the meringue evenly over the pie. Place in a preheated 350 degree F. oven, on the top rack and bake until golden brown, about 10 minutes. Remove and cut into individual servings. Recipe courtesy of Felicia Willett, 1999 Â From Emeril Live, June 2000.

I've made this one, and it's pretty good. * Exported from MasterCook * Tollhouse Cookie Pie Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 unbaked 9" pie shell* 2 eggs 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 3/4 cup butter -- softened 1 cup chocolate chips 1 cup chopped nuts Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in chocolate chips and nuts. Spoon into pie shell. Bake in preheated 325F oven for 55 to 50 minutes or until knife inserted halfway between outside edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream. - - - - - - - - - - - - - - - - - - - NOTES : *4-cup volume pie shell

I'll try them this week. I noticed the recipe is for a mini muffin pan and they look nice on a tray. The one I had was a regular muffin size so I think they changed it a bit. Either way they sound like a great recipe to keep and good for the coming holidays. Will post my results. Thanks.

Diane, I make a chocolate pie that has that layer and it's so good. Here you go: (PaulÂs favorite.) 1 2/3 cups Oreo cookie crumbs (see below) 1/3 cup butter; melted 4 oz. cream cheese (room temperature) 1 tablespoon milk 1 tablespoon sugar 1 1/2 cups cold, heavy whipping cream 3 tablespoons sugar 1 1/2 teaspoons real vanilla extract 2 1/4 cups milk 2 (4 serving size) chocolate pudding mix Spray a 9-inch pie plate with Pam. Combine cookie crumbs and butter and press in bottom and sides of prepared pie plate; refrigerate until ready to use. Mix cream cheese, 1 tablespoon milk and 1 tablespoon sugar in a medium bowl with a wire whisk until smooth; set aside. Using a cold (preferably stainless steel) bowl and a wire whisk, whip heavy cream with 3 tablespoons sugar and vanilla just until mixture peaks. (Do not over whip or youÂll make butter). Gently stir in 1 1/2 cups of the whipped cream (refrigerate the rest) into the cream cheese mixture and spread in bottom and up sides of crust; place in refrigerator while making pudding. Cook pudding as directed on box except use only 2 1/4 cups milk (mixture will be thick). Lay plastic wrap directly on hot pudding, cool completely in refrigerator. Spread cooled pudding on top of cream cheese layer. Top pie with remaining whipped cream. Garnish with dark chocolate curls. Refrigerate 4 hours. *Can be made with 2 (4 serving size) instant pudding and with 12oz. container of Cool Whip in place of the freshly whipped cream. **I like to use the reduced fat Oreos because they have less cream filling. Pulse in the food processor to make crumbs. Marilyn