1/2 cup sugar
1/3 cup golden brown sugar (packed)
1/3 cup light corn syrup
2 tablespoons unsalted butter, melted or margarine
1 teaspoon vanilla extract
Pinch of salt
3 large eggs
3/4 cup sweetened shredded coconut
3/4 cup semisweet chocolate chips
3/4 cup whole pecans
(1) 9- inch frozen deep dish pie crust

Place large baking sheet on oven rack and preheat to 350 degrees Fahrenheit. Whisk sugar, brown sugar, corn syrup, melted butter, vanilla extract and salt in large bowl to blend. Whisk in eggs. Stir in shredded coconut, chocolate chips and pecans. Pour filling into frozen pie crust. Place pie on baking sheet in oven, bake until crust is golden brown and filling is set in center; about 40 minutes. Transfer pie to rack and cool slightly.

1 purchased frozen 9-inch deep-dish pie shell, thawed for 5 minutes
4 ounces/120 g semisweet chocolate, coarsely chopped
5 tablespoons/70 g unsalted butter
3/4 cup /155 g granulated sugar
1/4 cup/40 g all-purpose flour
6 large eggs
1 teaspoon vanilla extract
1 1/2 cup/350 ml heavy whipping cream
1 tablespoon powdered sugar, plus more for sifting
2 tablespoons minced fresh mint

Preheat the oven to 375°F/190°C. Pierce the pie shell all over with a fork. Place the pie tin on a heavy baking sheet and bake for 20 minutes, or until the shell is pale golden. Set the baked shell (in its pie tin) on a rack. Decrease the oven temperature to 300°F/150°C.

Meanwhile, place the chocolate in large bowl and set the bowl over a pot of simmering water. Stir the chocolate until it is melted. Add the butter and stir until it melts. In a separate bowl, whisk the sugar and flour to blend. Add the eggs and vanilla and whisk to blend. Whisk the egg mixture into the melted chocolate and butter.

Return the pie shell (still in the pie tin) to the baking sheet. Pour the custard into the pie shell. Bake the pie for 30 to 35 minutes, or until the filling is just set around the edges and the remaining filling still jiggles when the pie is gently shaken (the filling will thicken as the pie cools). Transfer the tart (in its pie tin) to a rack and cool completely.

Whisk the cream and 1 tablespoon of powdered sugar in a clean large bowl until thick. Add the mint and whisk just until the cream becomes fluffy. Sift the additional powdered sugar over the tart. Cut the tart into wedges and serve with the mint cream.

2 cups chocolate chips,
1/3 cup coffee liqueur
1 block silken tofu
1 teaspoon vanilla extract
1 tablespoon honey
1 prepared chocolate wafer crust

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and coffee liqueur in the bowl. Stir in vanilla.Combine the tofu, chocolate mixture, and honey in the blender jar. Liquefy until smooth.

Pour the filling into the crust and refrigerate for 2 hours, or until the filling is set.

1 cup plus 2 tablespoons sugar
3/4 cups heavy cream
3/4 cups buttermilk
3 1/2 tablespoons cornstarch
Pinch salt
4 egg yolks
2 1/2 ounces Hawaiian Vintage Chocolate, or other high quality semisweet chocolate
1 tablespoons butter
3/4 teaspoon vanilla
1 (9-inch) Chocolate Cookie Crust, baked, recipe follows

In a small saucepan combine the sugar, heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time, for the sugar and cornstarch to dissolve and the mixture to thicken, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly.

In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat into thoroughly combined, about 30 seconds. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick).

Pour the chocolate batter into the prepared pie crust and refrigerate until firm and cool, at least 4 hours.

Chocolate Cookie Crust:
2 cups graham cracker cookie crumbs
1 1/2 cups Oreo cookie crumbs (white centers removed)
1/4 cup granulated sugar
1 stick unsalted butter, meltedPreheat oven to 375 degrees F.In the bowl of a food processor or blender, process the graham crackers and Oreos to make crumbs.

In a bowl mix together the cookie crumbs, sugar and butter with your hands. Press the mixture evenly into a 9-inch pie pan. (It will seem like an excessive amount of crumbs, but it will compress down quite a bit with pressure.) Cover the crust with plastic wrap and top with another 9-inch pan, pressing quite firmly to make a smooth surface. Bake the crust for 15 minutes.

Remove the crust from the oven and let cool completely before filling.

Yield: 1 (9-inch) crust

1 10-inch pie crust, pre-baked
2 c. (about 6 oz.) fresh pecan halves
6 oz. semi-sweet or bittersweet chocolate
3 T. all-purpose flour
¾ c. (6 oz) room temperature, unsalted butter
1 c. firmly packed dark brown sugar
5 large eggs, room temperature
¾ c. light corn syrup
¼ c. molasses
1-1/2 T. Kahlúa or brandy
2-1/4 tsp. Pure Vanilla Extract
½ tsp. salt

1. The nuts and chocolate. While the crust is cooling, spread the pecans in a single layer on a heavy aluminum baking sheet and lightly toast in the oven until fragrant, about 10 minutes. Cool, then break into small pieces and transfer to a large bowl. Chop the chocolate into rough, ½ inch pieces and add to the bowl, along with the flour. Stir until everything is well coated.

2. The filling. In a food processor (or in a large bowl of an electric mixer), cream the butter and brown sugar until light and fluffy, about 3 mins. (5 mins. in the mixer). With the machine still running, add the eggs one at a time, letting each be completely incorporated before adding the next. Beat in the corn syrup, molasses, Kahlúa or brandy, vanilla and salt.

3. Baking. Pour the filling over the chocolate and pecans and stir well to combine. Pour the mixture into the prebaked pie shell, set onto the lower shelf of the oven and bake until a knife inserted into the center is withdrawn clean, about 1 hour. Remove from oven with Thick Oven Mitts and cool completely on a wire rack. Serve slices of the pie at room temperature or slightly warm, topped with a dollop of Klahúa-spiked, sweetened whipped cream.

Recipe from the cookbook “The Essential Mexican Kitchen”
You should buy it

Unsalted butter for preparing the baking dish

For the crust:
8 ounces semisweet chocolate, coarsely chopped
1 stick unsalted butter
4 extra-large eggs
1 extra-large egg yolk
1/2 cup sugar
1 teaspoon vanilla extract
1/4 cup flour
2 pints vanilla ice cream, for serving

If you are going to bake the cobbler immediately after preparing it, preheat the oven to 375 degrees with the rack in the center position. Have ready a buttered 9-by-13-inch glass baking dish.

To make the filling, drain the cherries over a large mixing bowl.

Reserve 1/2 cup of the cherry juice; discard the rest. Place the cherries in the bowl. In another, smaller bowl, stir together the reserved 1/2 cup cherry juice, the cup of sugar, cornstarch and Grand Marnier. Pour the sugar mixture over the cherries and mix well. Transfer the cherry mixture to the baking dish. (The cherries can be prepared up to 1 day ahead and refrigerated. Remove the baking dish from the refrigerator and preheat the oven when you start to prepare the crust.)

To make the crust, melt the chocolate with the butter in a medium metal bowl set over, but not touching, a pan of simmering water, or in a microwave-safe bowl in a microwave oven. When the mixture is smooth, remove the bowl from over the water to cool.

Place the eggs and yolk, sugar and vanilla in a large mixing bowl. With an electric mixer on high speed, beat the mixture for 5 to 7 minutes, until it is very pale and has tripled in volume. Reduce the mixer speed to medium, sprinkle the flour over the egg mixture, and beat until the flour is incorporated. Use a large rubber spatula to thoroughly fold in the melted chocolate mixture. (The crust batter can be made and refrigerated in the bowl for up to 8 hours; bring to room temperature, then pour it over the cherries and bake as directed.)

Stir the cherry mixture in the baking dish, then spread the chocolate batter over it. Bake for 30 to 35 minutes, until the surface of the crust appears dry, a skewer inserted into the crust has moist crumbs attached, and the fruit is bubbling. The cobbler is wonderful served warm; allow
it to cool for 15 to 20 minutes, then serve with vanilla ice cream.

21 cream-filled chocolate sandwich cookies
1/2 cup unsalted dry-roasted peanuts
1/4 cup butter or margarine, melted
3 pints chocolate ice cream,softened
8 (1.6-ounce) packages peanut butter cup candies, coarsely chopped
1 (8-ounce) jar fudge sauce
1/4 cup strong brewed coffee
2 tablespoons coffee liqueur (optional)

Process cookies and peanuts in a food processor until finely crumbled. Add melted butter, and process until blended.

Press crumb mixture into a 9-inch deep-dish pieplate, and freeze 15 minutes.

Stir together chocolate ice cream and chopped candies; spoon into piecrust. Freeze at least 6 hours. Remove from freezer, and let stand 15 minutes before serving.

Heat fudge sauce in a small saucepan over low heat, stirring constantly. Remove from heat; stir in coffee and, if desired, coffee liqueur. Drizzle over pie.

Yield: 1 (9-inch) pie

1 cup cream-filled chocolate sandwich cookie crumbs (12 cookies)
3 tablespoons butter or margarine, melted
1 egg white, lightly beaten
1 1/4 cups chopped pecans
1/4 cup sugar
1 pint coffee ice cream, softened
1 pint chocolate ice cream, softened
10 cream-filled chocolate sandwich cookies, coarsely chopped

Stir together cookie crumbs and butter. Press into a 9-inch pieplate. Brush with egg white.

Bake at 350° for 5 minutes. Cool.

Place pecans on a lightly greased baking sheet; sprinkle with sugar.

Bake at 350° for 8 to 10 minutes. Cool.

Stir together ice creams, 1 cup cookie chunks, and 1 cup pecans; spoon into crust. Freeze 10 minutes. Press remaining cookie chunks and pecans on top. Cover and freeze 8 hours.

Pie Shell:
1 cup all-purpose flour
1 teaspoon unsweetened cocoa
1/4 teaspoon salt
3 tablespoons butter, chilled
3 tablespoons solid vegetable shortening, chilled
3 to 4 tablespoons ice water

Pie Filling:
1/2 cup (1 stick) unsalted butter
4 squares (1 ounce each) semisweet chocolate
3/4 cup packed light-brown sugar
1/4 cup water
2 eggs, separated
1 teaspoon vanilla
1/3 cup all-purpose flour
1/4 teaspoon salt
1 cup chopped walnuts

Directions
1. Shell: Mix flour, cocoa and salt in bowl. Using pastry blender, cut in butter and shortening until mixture forms fine crumbs. Using a fork, stir in ice water until a ball forms. On floured surface, roll dough into 13-inch circle. Fit in 9-inch pie plate. Trim; flute (photo 1, below).
2. Heat oven to 350°. Filling: Melt butter and chocolate in saucepan; transfer to bowl; cool slightly. Stir in sugar and water. Beat in yolks and vanilla. Fold in flour and salt. Beat whites in bowl until soft peaks form. Fold into chocolate mixture (photo 2); fold in 1/2 cup walnuts. Spread in pie shell. Top with remaining walnuts.
3. Bake in 350° oven 40 minutes or until set. Cool on wire rack.

Nonstick cooking spray
1/2 of an 18-ounce roll refrigerated peanut butter cookie dough
1/2 cup semisweet chocolate pieces
1/4 cup sweetened condensed milk

Directions
1. Lightly coat twenty-four 1-3/4-inch muffin cups with nonstick cooking spray or line with paper or foil bake cups; set aside.
2. For tart shells, cut cookie dough into 6 equal pieces. Cut each piece into 4 equal slices. Place each slice of dough in a prepared cup.
3. Bake in a 350 degree F oven for 9 minutes or until edges are light brown and dough is slightly firm but not set. Remove tart shells from oven. Gently press a shallow indentation in each tart shell with the back of a round 1/2 teaspoon measuring spoon. Bake 2 minutes more or until the edges of tart shells are firm and light golden brown. Let tart shells cool in cups on a wire rack for 15 minutes. Carefully remove tart shells from cups. Cool completely on wire racks.
4. For filling, in a small saucepan combine chocolate pieces and sweetened condensed milk. Cook and stir over medium heat until chocolate is melted. Spoon a slightly rounded teaspoon of filling into each cooled tart shell. (Or, if desired, spoon the slightly cooled melted chocolate mixture into a small self-sealing plastic bag. Cut off one corner of the bag and pipe fudge mixture into each tart shell.) Cool completely, allowing filling to set. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 1 month. Makes 24 tarts.