PIES

Island Mud Pie

1-1/2 cups crushed chocolate sandwich cookies
2 tablespoons melted butter
1 pint chocolate ice cream, softened
1 tablespoon cold coffee
1 tablespoon brandy
1 tablespoon coffee liqueur
1/2 cup whipping cream, whipped
Fudge topping

Combine cookie crumbs and butter in bowl; mix well. Press over bottom and side of 9-inch pie plate. Combine ice cream, coffee, brandy and coffee liqueur in mixer bowl; mix well. Fold in whipped topping. Spread in pie shell. Freeze until firm. Top with fudge topping. Freeze until serving time. Garnish with whipped cream and maraschino cherries. Yield: 8 servings.

Chocolate Peanut Butter Pie

8 graham crackers, crushed
2 tablespoons plus 2 teaspoons light margarine, softened
1 small package low-calorie chocolate instant pudding mix
1/4 cup peanut butter

Mix graham cracker crumbs with margarine in bowl. Press over bottom and side of 8-inch pie plate. Prepare pudding mix according to package directions, using skim milk. Add peanut butter, mix well. Spoon into pie shell. Chill until set. Makes 6 servings.

German Chocolate Pie

2 ounces German's baking chocolate
1/4 cup butter
3/4 cup sugar
Pinch salt
1/2 cup light corn syrup
3 eggs
1/4 cup milk
1-1/2 tablespoons cornstarch
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/4 cup coconut
1 9-inch unbaked pie shell

Preheat oven to 375 degrees. Melt chocolate in a double boiler. Add butter, sugar, salt and corn syrup. Stir until dissolved. Cool. Beat eggs. Add milk and cornstarch. Mix well. Add egg mixture to chocolate mixture. Stir in vanilla, pecans and coconut. Pour into pie shell. Bake approximately 35 to 45 minutes or until filling is set. Makes 8 servings.