Liams Decadent Chocolate Pie

 A chocolate graham crust, a decadent chocolate cream filling, with fresh whipped cream makes the perfect holiday treat. 

CRUST

2 storebought chocolate pie crusts

FILLING

2/3 c. sugar

1/4 c. cornstarch

9 egg yolks

3 1/2 C. half & half

9 oz. semi-sweet chocolate

3 oz. bittersweet or dark chocolate

1 stick butter, cut

1 1/2 tsp. vanilla

TOPPING

2 Cups heavy cream

2 Tbls. sugar

1 tsp vanilla

chocolate chips for garnish

Filling:
In a large heat-proof bowl, whisk together sugar and cornstarch, add egg yolks and whisk until smooth. In a saucepan, heat the half and half until it starts to simmer. Remove the pan from the heat. Pour the hot half-and-half into the egg yolk mixture in a thin stream, whisking constantly. Keep pouring, whisking constantly, until you’ve added all the hot half-and-half.  Once all of the half and half has been added, pour the entire mixture back into the saucepan and cook over medium heat, whisking constantly, until bubbles rise to the surface and mixture is very thick, about 3–4 minutes. (it should coat the back of a spoon nicely).  Remove pan from heat and add the butter, vanilla and chopped chocolate to the hot mixture in small handfuls. Mix together until thoroughly incorporated. (it should look like a big pot of hot chocolate pudding). Pour equally into crusts. Press plastic wrap directly on the surface of the filling and refrigerate the pies until the filling is cold and firm, at least 4 hours or overnight. (This will ensure that no skin will form while it’s cooling).

Topping: When ready to serve, whip the heavy cream, sugar, and vanilla together until stiff peaks form. Spread the whipped cream over the chilled filling and garnish with shaved chocolate or chocolate chips, if desired. Serve immediately.

Libby's Pumpkin Pie

 2 eggs
3/4 c. sugar
1/2 tsp. salt
1 heaping tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. clove
16 oz. can pumpkin
12 oz. can carnation evaporated milk

crust (bought or homemade)

Preheat oven to 425*. Combine filling ingredients and pour into crust.  Bake 15 minutes, reduce heat to 350* and bake and additional 50 minutes.  Cool and serve with whipped cream.

Flaky Pie Crust

2 cups flour
2 tsp. Sugar ( for sweet pie)
2 sticks salted butter
1/2 cup sour cream

Whisk together dry ingredients. Cut in butter til course crumb texture. Stir in sour cream and knead with hands into a round disk. Wrap in steam wrap and refrigerate 1/2Hour to 1 hour.

Fudge Brownie Pie

3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted OR MARGERINE
2 large eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows

For the frosting:

2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

Erika's Black Bottom Coconut Cream Pie

1 Pillsbury Pastry, cooked
2/3 Cup Semi Sweet chocolate
1 Cup Heavy whipping cream, divided
1 Cup sugar
1/2 Cup flour
1/4 tsp. salt
2 Cups Coconut Milk (I used 1- 14 oz can and added regular milk to equal 2 cups)
1 Cup milk
3 large egg yolks
1 -7 oz. package sweetened flaked coconut, divided
2 Tbls. margarine
2 tsp. coconut extract

Line pie pan with pastry and prick with fork generously. Bake according to package directions til browned. Let cool.

Meanwhile combine the chocolate chips and 1/3 cup heavy cream in a saucepan. Melt over low heat stirring constantly. Remove from heat and pour into cooled pie shell.

In a medium saucepan stir together sugar, flour, salt and 1/4 cup milk, stir til smooth. Gradually add remaining 3/4 cup milk, then stir in the 2 cups of coconut milk. Bring the mixture to a boil over medium-high heat, stirring constantly, than reduce heat to low and cook til it resembles pudding, total time on heat is about 7 minutes. Remove from heat.

Gently whip the egg yolks in a small bowl. Gradually add a few tablespoons of hot milk mixture into egg yolks, whisking vigorously, continuing to add a few Tbls. at a time til eggs come to room temperature. Pour this egg/milk mixture into the hot mixture, stirring quickly to blend. Place back over medium heat and cooking for 3 more minutes or til thickened.

Remove from heat and add 1 1/2 cups more coconut, margarine, almond and coconut extracts. Let cool about 10 minutes than pour over the chocolate pie crust. Place plastic wrap over pie and chill over night or for several hours to set up. When set, whip remaining cream and pipe or spread on top of pie, and sprinkle top with toasted coconut. (To toast: place coconut on a single layer sheet and bake at 350* for 8 minutes)
**This pie must be chilled over night or for several hours**
This recipe is off my friends cooking blog, she's an amazing cook and I love to try her recipes, I absolutly adored this one and will be making it again and again. Visit her site for some yummy stuff! http://erikathecookingqueen.blogspot.com/

Easy Chocolate Lovers CheesePIE

3 packages cream cheese, softened (24 ounces total)
3/4 C. sugar
3 eggs
1 tsp. vanilla
1 2/3 C. Hershey's mini chocolate chips
2 - Oreo graham cracker crusts (6 oz. size)

TOPPING
2 Tbls. whipping cream or milk
1/3 cup chocolate chips

Heat oven to 450*. Beat cream cheese ands sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 cups small chocolate chips; pour into crust. Bake 10 minutes. Without opening oven door, reduce temperature to 250*; continue baking 30 minutes. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled. Place remaining 1/3 C chips and whipping cream in small bowl, microwave for 30 seconds or until melted and smooth. Spread over top of cheesepie. Refrigerate til set. Cover; refrigerate leftover cheesepie.

Heaven's Apple Pie

1 Package pillsbury pie dough
1/2 C. real butter
3 Tbls. flour
1/2 C. White sugar
1/2 C. packed brown sugar
1/4 C. water
1 Tbls. cinnamon
8 Granny smith apples, peeled,cored and sliced

1. Melt butter in a saucepan. Add flour, Than add sugars and water, bring to a boil, reduce and simmer for 5 minutes.
2. Prepare apples, and add cinnamon to apples. Put the first crust into pan. Add your sauce to the apples and place in crust. Add top crust, make slits and add a little caramel to top of crust.
3. Bake 15 minutes at 425* Reduce temperature to 350* and bake an additional 45 minutes.

This recipe is off of allrecipes.com under Grandma Ople's Apple Pie. I tweaked it slighlty by adding Cinnamon and Pillsbury Pie dough. It's one of the best Apple pies I've ever made, so good.

Candy Bar Chocolate Caramel Pie

1 Chocolate Grahm Cracker Crust

35  Kraft Caramels
1/4 Cup Milk
1 Tbls. Butter
(or replace milk and butter with 1/4 c. half and half)
1 Cup Chopped Toasted pecans

1 bar of Hersheys chocolate
2/3 C. Semi Sweet chocolate chips
(you want about 5.5 ounces of chocolate total)
1/4 C. milk or whipping cream

Cook Crust for 10 minutes at 300*. Allow to cool. Melt Caramels with milk and butter. Add pecans and pour into crust, refrigerate about 1/2 hour. In microwave melt chocolates. With a whip add in milk Spread onto caramel mixture and refrigerate until set. You'll want to let this pie sit out about 10-15 minutes before cutting into.

This is like a candy bar it's so very rich. Indulge yourself around the holidays or anytime you need a quick chocolate fix, Small pieces are best. Oh so yummy!

Caramel Apple pie

1 9 inch unbaked pie shell
3/4 c. sugar
3 Tbls. flour
1 tsp. cinnamon
6 apples, peeled and sliced
1/2 c. caramel ice cream topping

CRUMB TOPPING
1 c. flour
1/4 c. chopped pecans
1/2 c. packed brown sugar
1/2 c. firm butter

Preheat oven to 400*. combine sugar, flour and cinnamon. Toss with the prepared apples. Spoon into unbaked shell then drizzled the caramel topping over the top. Combine crumb topping ingredients by blending until crumbly. Sprinkle evenly over apples. place in middle of the oven for 45 minutes. Cool for 1 hour before slicing.

Strawberry Rhubarb Pie

3/4 c. sugar
2 1/2 Tbls. cornstarch
1/3 c. flour
1-16 oz. package sweetened strawberries or 1 lb. fresh strawberries sliced and sweetened
3 c. rhubarb
2 Tbls. margarine
1/4 tsp. cinnamon
2 -9 inch pie crusts

Heat oven to 400*. Prepare crusts. mix sugar, cinnamon, cornstarch and flour, dump onto rhubarb and strawberries and stir. Pour into crust, dot with sliced margarine. Cover with top crust, cut slits. Seal and flute edges. Sprinkle crust with sugar and place on foil lined cookie sheet. Bake 50 minutes at 400*

Perfect Pumpkin Pie

1 -9 inch unbaked pastry shell
1 -15 ounce can pumpkin
1 -14 oz. can sweetened condensed milk
2 eggs
1 tsp. cinnamon
1/2 tsp. ginger

1/2 tsp. nutmeg
1/2 tsp. salt

Crust (homemade or bought)


Preheat oven to 425*. Beat pumpkin, milk, eggs, spices and salt. Pour into crust. Bake 15 minutes. Reduce oven to 350* and bake an additional 35-40 minutes. Cool, serve with whipped cream and enjoy!

Lemon Meringue Pie

1 Pillsbury pie shell prebaked
3 whole eggs
4 egg yolks (save whites for meringue and keep at room temperature)
1 c. sugar
1/2 c. water
1/4. cornstarch
1/8 c. lime juice
1/3 C. + 3 Tbls. lemon juice
2 Tbls. zest
1 Tbls. butter

Meringue
4 egg whites
1/2 tsp. cream of tartar
1/8 tsp. salt
1/4 c. sugar

beat egg yolks with whole eggs, add water, lemon and lime juices, and than add sugar and cornstarch. Place over medium heat stir constantly til thick (about 5-7 minutes. Remove from heat add butter and zest. Let filling cool while you make meringue.

For meringues, add cream of tartar and salt to egg whites. beat on high til soft peaks form. Sprinkle in sugar, beat til firm peaks form. Put filling into a prepared crust, top with meringue bringing to edge of crust, form peaks with a knife, and bake at 350* for 10 minutes. Let cool and than refrigerate.

Classic Apple Pie

7 large granny smith apples
1 c. sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. cornstarch
1 Tbls. lemon juice
1/4 c. butter
(egg wash: 1 large egg, 1 Tbls. sugar)

CRUST
2 c. flour
1/2 tsp. salt
2/3 c. shortening
7 Tbls. cold water

peel and cut apples into slices. Mix with sugar, Cinnamon, nutmeg,cornstarch and lemon juice. Place into prepared crust. Slice butter and layer on top. Put on top crust and crimp edges. Bake in preheated 400* oven for 20 minutes. Reduce heat to 350* and bake for 40 minutes more, or til golden brown.

Deluxe Food Storage Apple Pie

1 3/4 c. dried apples
1 1/3 c. sugar
2 Tbls. lemon juice
1/2 c. cold water
6 c. warm water
1/4 tsp. cinnamon
2 1/2 Tbls. cornstarch
2- Pillsbury crusts

Add apples and warm water to saucepan and boil. Simmer for 45 minutes or until tender, stirring occasionally. Blend sugar and cinnamon, add to lemon juice and add to apples. Bring back to a near boil. Mix cornstarch into cold water and add to apples til thickened. Add filling to a 9" crust, top with top crust. Bake at 400* for 45 minutes or until golden.

O.K. so I had this in my recipe book, but don't remember making it. So I'm putting it in here so someday I can make it and remember if we like it or if it even turns out. I'm not responsible for your disasterous pie if this is gross!

Oats-n-Honey Pie

1/2 c.melted butter
1/2 c. brown sugar
3/4 c. corn syrup
3 eggs
1 tsp. vanilla
1/8 tsp.salt
2 packages (4 bars) Oats-n-Honey nature valley granola bars
1/4 c. oats
1/2 C. chopped walnuts
1/4 C. chocolate chips

Preheat oven to 350. Mix wet ingredients, than add dry. Bake for 45 minutes at 350. Cover edges for last 15 minutes. Let sit for at least 1 hour before cutting.