Perfect Couple Pie

Ingredients

For the pie:
1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
½ cup sugar
For the topping:
2 tablespoons hot fudge
2 tablespoons peanut butter

Method

• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool
Whip. Spoon mixture into crust and smooth to edges.
• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat
remaining hot fudge according to package directions. Spread on top of peanut butter layer.
Refrigerate pie until serving time.

• At serving time, carefully spread remaining Cool Whip on top of pie.
• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie.
Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.
• Serve.

(http://yummyluv.blogspot.com)

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Lemon Meringue Pie

For the crust:

• 6 oz. (1-1/4 cups plus 2 Tbs.) unsifted all-purpose flour
• 2 tsp. granulated sugar
• 1/4 tsp. table salt
• 1/4 tsp. baking powder
• 3 oz. (6 Tbs.) chilled unsalted butter, cut into 1/2-inch cubes; more for the plate
• 2 oz. (4 Tbs.) frozen vegetable shortening, cut into 1/2-inch pieces
• 2 to 4 Tbs. ice water

For the filling:

• 1-1/4 cups granulated sugar
• 2 oz. (1/4 cup plus 2 Tbs.) cornstarch
• 1/4 tsp. table salt
• 5 large egg yolks
• 1 oz. (2 Tbs.) unsalted butter, cut into 4 pieces and softened
• 1-1/2 Tbs. finely grated and minced lemon zest, plus 1/3 cup strained juice (from 3 medium lemons)
• 1 oz. (3 Tbs.) finely ground gingersnap cookies

For the meringue:

• 5 large egg whites, at room temperature
• 3/4 cup superfine sugar
• 3/4 tsp. pure vanilla extract
• 1/2 tsp. cream of tartar

Make the dough:

Combine the flour, sugar, salt, and baking powder in a zip-top bag; shake to mix and chill in the freezer for about 30 minutes. Add half of the butter and shortening to the bag and toss to coat with flour. Transfer the mixture to a food processor. Give it four 1-second pulses and then process for 3 to 4 seconds. Add the remaining butter and shortening and pulse again 4 times; then process until the mixture has the texture of coarse meal with some pea-size pieces of butter and shortening, 3 to 4 seconds.

Empty the mixture into a large bowl. Drizzle 1 Tbs. of the ice water around the side of the bowl and use a fork to push the flour mixture from the edges towards the center; repeat with a second tablespoon of ice water. Clusters of dough will form and become larger with each addition of water. After adding 2 Tbs. water, test the dough by pressing a small handful of clusters clusters together and then breaking them apart. If they feel dry and crumble easily, add more water, 1 Tbs. at a time (up to 4 Tbs. total), until the clusters feel moist and bind together.

Gather and press the dough into a ball, flatten it into a 4- to 5-inch disk, and dust with flour. Wrap with plastic and refrigerate until cold but still pliable enough to leave a slight imprint when pressed with a fingertip, about 1 hour.

Shape the crust:

Butter the bottom, sides, and rim of a 9-inch glass pie plate.

On a floured pastry cloth or lightly floured work surface, roll the dough with a floured rolling pin (preferably covered with a rolling pin sleeve) into a 13-inch circle that’s about 1/8 inch thick. Roll the dough around the rolling pin, unroll it over the pie plate, and gently fit it into the plate without stretching. Trim the dough with scissors to a 3/4- to 1-inch overhang. (Reserve the dough scraps, without pressing them into a ball, in case you need to patch the shell later.) Roll the overhang under itself and flatten it slightly to cover the rim of the pie plate completely. Chill for at least 30 minutes before baking.

Bake the crust:

Position a rack in the lower third of the oven and heat the oven to 425°F. Using a fork, lightly prick the bottom and sides of the crust at 1-inch intervals (without going all the way through the crust). Fit a buttered 12-inch piece of aluminum foil over the crust, buttered side down. Fill 1/2 to 3/4 inch deep with dried beans or pie weights—do not overfill.

Bake the crust on a rimmed baking sheet until the edges begin to brown, 15 to 18 minutes. Let stand on a cooling rack for about 30 seconds, and then carefully remove the foil and beans. If the foil doesn’t release easily, don’t force it—bake for a few minutes more and try again. If any holes or tears appear, patch them by placing small pieces of the reserved dough scraps over the holes, let stand for a few seconds, and then gently tap them with your finger until they adhere. Reduce the oven temperature to 375°F and continue to bake the crust until deep golden-brown all over, 16 to 20 minutes more. Cool on a rack for at least 15 minutes. (Keep the oven on.)

Make the filling:

In a heavy-duty 3-quart nonreactive saucepan, whisk together (preferably with a tapered sauce whisk) the sugar, cornstarch, and salt. Whisk in 1/4 cup cold water until the mixture is smooth. Then whisk in another 1-1/4 cups cold water until combined. Cook over medium to medium-low heat, stirring occasionally at first with a heatproof spatula, then continuously as the mixture comes to a boil (you will see a few large bubbles pop), turns glossy, and thickens into a semi-translucent gel, 4 to 6 minutes. Whisk briefly to smooth out the mixture; then reduce the heat to low and cook 1 minute more, gently pulling the mixture from the sides to the center with the spatula to prevent scorching. Remove the pot from the heat.

In a medium bowl, lightly whisk the egg yolks. Gently whisk about 1/2 cup of the gel into the egg yolks; repeat with another 1/2 cup gel. Pour the yolk mixture into the pot and gently whisk to combine. Over low to medium-low heat, cook the filling, gently pulling it from the sides to the center with the spatula, until it begins to boil (you will see a few large bubbles pop), 4 to 6 minutes. Continue to cook, stirring as before, until the mixture thickens further(don’t worry if it clumps at this point), about 1 minute more. Remove the pot from the heat and dot the filling with the butter, pushing it under the surface; let stand for a minute to melt. Gently whisk in the lemon juice and zest until smooth.

Sprinkle the ground gingersnaps over the bottom of the pie crust; pour the filling over the crumbs and smooth the top with the spatula. Let cool to room temperature before making the meringue, at least 30 minutes.

Make the meringue:

Bring 1/2 inch of water to a simmer in a pot that will hold the bowl of a stand mixer without letting it touch the water. Reduce the heat to low. Put the egg whites in the bowl off the heat and whisk (preferably with a balloon whisk) until frothy. Add the sugar about 2 Tbs. at a time, whisking for about 5 seconds between additions.

Put the bowl over the pot and whisk gently but constantly (you are not trying to incorporate air, but to keep the whites moving so they don’t cook) until the whites are very warm to the touch (they will register 115°F to 120°F on an instant-read thermometer) and the sugar is thoroughly dissolved (lift a ribbon of whites from the bowl with the whisk and rub the whites between your fingertips—you should feel no grit), 2 to 4 minutes.

Add the vanilla and cream of tartar, transfer the bowl to the stand mixer, fit with the whisk attachment, and beat, gradually increasing the speed from low to medium high over the course of 1 minute, until the egg whites form thick, glossy medium-firm peaks (they should hold their shape but curl at their tips), 3 to 5 minutes total.

Using a soup spoon, drop some of the meringue in mounds in a ring around the edge of the filling. With the back of the spoon, gently spread the dollops of meringue over the entire surface of the filling and all the way to the crust’s edge. It is essential that all of the filling be completely covered by the meringue, without any air pockets, and that the edge of the meringue be anchored to the rim of the crust. Mound the remaining meringue on top and press with the back of the spoon to eliminate any air pockets without deflating the meringue. Make decorative peaks with the back of the spoon.

Bake the pie until the meringue peaks brown, 5 to 7 minutes. Cool the pie on a rack away from drafts to prevent the meringue from shrinking. Let stand at least 1 hour before serving.

To slice, rinse a sharp, thin-bladed knife in hot water and shake off the excess before making each cut.

(http://www.finecooking.com/)

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Chocolate Chiffon Pie

For the crust:

6-1/2 oz. (about 30) chocolate wafer cookies, such as Nabisco’s Famous Chocolate Wafers
2-1/2 oz. (5 Tbs.) unsalted butter, melted
For the filling:

1/4 cup chocolate liqueur, such as Godiva or Lejay-Lagoute
1 envelope (1/4 oz.) unflavored powdered gelatin
4 oz. unsweetened chocolate, finely chopped in a food processor
3 large eggs
1/2 cup granulated sugar
3/4 cup whole milk
1/8 tsp. table salt
1/2 cup chilled heavy cream
1 tsp. pure vanilla extract
For the topping:

1 cup chilled heavy cream
2 Tbs. granulated sugar
2 oz. chunk of bittersweet chocolate (optional)
Make the crust:
Position a rack in the center of the oven and heat the oven to 350°F.


Pulse the cookies in a food processor until very finely ground. With the processor running, pour the melted butter through the feed tube and process until combined. Transfer the mixture to a 9-inch glass pie plate and press it firmly into the bottom and up the sides. Bake until the crust is firm in the center and fragrant, 10 to 12 minutes. Transfer to a wire rack to cool completely.

Make the filling:
Fill a 3-quart saucepan with about 1 inch of water and bring to a simmer over medium-low heat. Put the chocolate liqueur in a small bowl. Sprinkle the gelatin over the top and let stand at least 5 minutes.

Meanwhile, put the chocolate in a medium bowl. Separate the eggs, putting the whites in another medium bowl and the yolks in a large metal bowl.

Whisk 1/4 cup of the sugar into the yolks until combined, then whisk in the milk and the salt. Set the bowl over the pot of simmering water (the bottom of the bowl should not touch the water) and cook, stirring constantly with a wooden spoon, until the mixture coats the back of the spoon and holds a line when you draw your finger through it, 4 to 6 minutes. (The custard should reach at least 160°F on an instant-read thermometer and should not go over 180°F.) Remove from the heat.

Whisk the gelatin mixture into the hot custard until completely melted. Pour the custard over the chocolate and let stand 1 minute. Whisk until the chocolate is melted, then whisk in the heavy cream and vanilla.

Prepare an ice water bath by filling a large metal bowl with a few inches of ice and water. Put the bowl of chocolate custard in the ice water bath and whisk constantly until the mixture is just thick enough to hold a ribbon when drizzled over itself, about 3 minutes. Immediately remove from the ice water bath.

Beat the egg whites with an electric mixer on medium speed until soft peaks form, 2 to 3 minutes. Beat in the remaining 1/4 cup of sugar, 1 Tbs. at a time, and continue to beat just until stiff peaks form, 1 to 2 minutes more.

Gently whisk a third of the egg whites into the cooled chocolate custard to lighten it. Fold in the remaining whites. Spoon the mixture into the chocolate crust and refrigerate until firm, at least 4 hours.


Make the topping:
Put the cream and sugar in a chilled medium bowl and beat with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Spoon the whipped cream on the pie.

If you like, decorate the pie with chocolate shavings by slightly heating the chunk of chocolate (30 to 50 seconds in the microwave, or pass a side briefly over a flame) and shaving it with a vegetable peeler onto the pie. Serve chilled.

Make Ahead Tips
The pie can be made and filled up to 24 hours ahead and refrigerated. The pie can be topped up to 1 hour ahead; refrigerate until ready to serve.

(http://www.finecooking.com/)

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HOMEMADE CHOCOLATE MOUSSE PIE

12 oz semi-sweet chocolate chips (milk or dark chocolate)
1-1/2 cups miniature marshmallows
1 tsp pure vanilla extract
3-3/4 cups HEAVY whipping cream
1/4 cup white sugar


Oreo cookie crust:
1-1/2 cups Oreo cookies, finely crushed (blender)
3 TBS butter, melted

PREHEAT oven to 350 degrees.

To make the crust, combine the crushed cookies and melted butter together in a bowl and mix well. Spray the pie plate with vegetable oil and using your fingers, press mixture into the bottom of your pie plate. Bake for 5 minutes and cool completely before filling.
For the filling:
Combine the chocolate, vanilla and salt in a blender or food processor.

Boil 1 cup of the heavy whipping cream and SLOWLY pour in with the chocolate mixture; processing until it is melted and smooth. Pour this in a large bowl and cool to room temperature.

Beat 2 cups of the heavy whipping cream and sugar in a bowl until it forms high peaks. Fold this into the cooled chocolate mixture. Chill for a minimum of 6 hours; overnight is best.

Before serving, beat the remaining 3/4 cup of cream until it forms high peaks. Spoon over the pie and swirl with a tablespoon to decorate or use a straight knife to smooth the top of the whipped cream layer.

Garnish with chocolate sauce drizzled on the plate, shaved chocolate on top and fresh raspberries.

Following are just a sampling of my easy dessert recipes from scratch.

(http://www.misshomemade.com/)

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salted caramel peanut pie

INGREDIENTS

For the pie crust

• 1 cup + 1 1/2 tbsp all purpose flour, divided
• 1/2 tsp salt
• 4 oz cold unsalted butter, cut into 1/4-inch cubes
• 2 tbsp ice water
• For the caramel
• 1/2 cup glucose or corn syrup
• 1 1/4 cups sugar
• 1.5 oz (3 tbsp) unsalted butter, cut into small cubes
• 1 cup + 1 1/2 tbsp original Silk soy milk creamer, warm
• 6.5 oz peanuts, toasted
• sea salt, for sprinkling

INSTRUCTIONS

Place 1/2 cup of the flour and the salt in the bowl of a stand mixer fitted with a paddle attachment, mixing briefly to combine. Add in the butter a little bit at a time with the mixer on low, mixing until all the butter has been added. Increase the speed to medium-low and mix for 1 more minute. Scrape down the sides of the bowl and add in the remaining flour, mixing until just combined. Add in the water and mix until the dough starts to come together.
Pat the dough into a 7-inch disk and wrap in plastic wrap. Refrigerate for at least one hour or overnight.
Preheat the oven to 325. Roll out the dough to an 11-inch round. Use it to line a either an 8-inch tart ring or an 8-inch tart pan, on a parchment-lined baking sheet. Top with a sheet of parchment paper and then either baking beans, pie weights or raw rice, filling the tart ring or pan. Bake for 20 minutes. Rotate the pan and then bake for another 20 minutes. Remove the parchment and pie weights, and then bake for 15 minutes more. Set on a wire rack to cool.
In the meantime, make the caramel. Put the glucose in a large pot and bring to a boil over high heat. Reduce the heat to medium-high and add the sugar in thirds, mixing after each addition. Cook until the sugar has dissolved and reached an amber color, at about 350F/177C, reduce the heat to medium. Stir in the butter, stirring to melt. Immediately add in the creamer, stirring continuously. Continue cooking until the mixture reaches 248F/120C. Remove from the heat. Strain the caramel through a fine-meshed strainer.
Pour the peanuts into the tart shell. Pour the caramel over the peanuts while still warm, filling the tart shell. Sprinkle with sea salt. Let cool before serving.

(http://joanne-eatswellwithothers.com/)

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Salted Caramel Apple Pie

INGREDIENTS:

For the Crust:

• 2½ cups all-purpose flour
• 2 teaspoons granulated sugar
• 1 teaspoon salt
• 1¼ cups unsalted butter, cubed and chilled
• ¼ to ⅓ cup ice water

For the Pie Filing:

• ½ recipe Salted Caramel Sauce
• 5 tart-crisp apples, peeled, cored and sliced ⅛-inch thick (I used a mix of Granny Smith, Fuji and Honeycrisp)
• ¾ cup lemon juice
• ⅔ cup granulated sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• ⅛ teaspoon ground nutmeg

For the Egg Wash Topping:

• 1 egg, lightly beaten with a fork
• 1 teaspoon granulated sugar

DIRECTIONS:

1. Make the Dough: Put the flour, sugar and salt in the processor bowl of a food processor and pulse once or twice to combine. Add the butter and continue to pulse until the mixture resembles coarse crumbs. Slowly add ¼ cup of water as you continue to pulse, adding more water a tablespoon at a time if necessary; stop pulsing when the dough just starts to come together. Remove the dough from the food processor and form into 2 disks. Wrap each one in plastic wrap and refrigerate for at least 2 hours, or up to 3 days. The dough can also be frozen for up to 2 months and thawed in the refrigerator.

2. Remove one disk of dough from the refrigerator and place on a lightly floured surface. Roll the dough out into a 13-inch circle. Transfer the dough to a 9-inch pie plate, and gently press the dough into the bottom of the pan and against the sides. Leave the overhanging dough in place and refrigerate for at least 30 minutes, or until completely chilled and firm.

3. Remove the second disk of dough and roll out into a 13-inch circle. Use cookie cutters to cut out shapes in the dough, or make a lattice-top (see instructions here). If using cut-outs, trim the circle to 12 inches, transfer to a parchment-lined baking sheet and refrigerate for at least 30 minutes.

4. Prepare the Filling: In a large bowl, toss the apple slices with the lemon juice, then drain in a colander. In a medium bowl, whisk together the sugar, flour, cinnamon, allspice and nutmeg. Return the apple slices to the large bowl, add the sugar mixture and toss to combine.

5. Assemble the Pie: Remove the dough-lined pie plate from the refrigerator. Use a slotted spoon to remove one-third of the apple mixture from the bowl and layer in the bottom of the crust so there are hardly any gaps. Top with one-third of the salted caramel sauce, then repeat twice more with layers of apples and salted caramel sauce.

6. Top the pie with either the cut-out dough round (or lattice-top) and trim the edges of the dough a ½-inch over the edges of the pie plate. Crimp the edges of the pie and then place in the freezer for 30 minutes before baking.

7. Bake the Pie: While the pie is chilling, place a rimmed baking sheet on the center rack of the oven and preheat to 350 degrees F.

8. When ready to bake, brush the top of the pie with the egg wash and sprinkle with the sugar. Place the pie on the baking sheet in the oven and bake for 30 minutes, or until the edges of the crust start to brown. Remove the pie from the oven and cover the edges of the crust with a pie ring.

9. Continue to bake for an additional 25 to 30 minutes, until the crust is golden brown. Remove the pie ring and continue to bake for an additional 5 minutes if the edges of the crust are a little pale compared to the rest of the crust. Transfer the pie to a wire rack and allow to cool completely before serving. The pie can be kept, covered, at room temperature or in the refrigerator for up to 2 days.

(http://www.browneyedbaker.com/)

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Fluffy Strawberry Pie with Pretzel Crust Recipe

Ingredients

Pretzel Crust

• 1 1/4 cups crushed pretzels
• 1/4 cup granulated sugar
• 1/2 cup butter or margarine, melted

Pie

• 3/4 cup boiling water
• 1 package (4-serving size) strawberry-flavored gelatin
• 1 teaspoon grated lime peel
• 1/4 cup lime juice
• 1 1/2 cups whipping (heavy) cream
• 3/4 cup powdered sugar
• 2 cups strawberries, slightly crushed
• Chocolate-covered strawberries, if desired

Directions

1 In medium bowl, mix all crust ingredients. Press mixture firmly against bottom and side of 9-inch glass pie plate.

2 In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.

3 Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff peaks form. Fold whipped cream and crushed strawberries into gelatin mixture. Pour into crust.

4 Refrigerate about 8 hours or until set. Garnish with chocolate-covered strawberries. Store covered in refrigerator.

(http://www.bestyummyrecipes.com/)

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Butterfinger Pie

INGREDIENTS

1 1/2 cups chocolate graham crackers, crushed (1 packet, 9-10 crackers)

• 6 tablespoons butter or margarine, melted
• 1 Butterfinger candy bar, crushed
• 8 ounces PHILADELPHIA Cream Cheese
• 1 teaspoon vanilla extract
• 1/4 cup dark brown sugar
• 1/4 cup granulated white sugar
• 1/2 cup creamy peanut butter
• 16 ounces Cool Whip, unthawed
• 8 oz ounces Cool Whip Extra
• 8 mini pie pans or ramekins***
• 2 Butterfinger candy bar, crushed (divided into 2 bowls)
• 1 ounce mini semi-sweet chocolate chips or semi-sweet chocolate shavings
• 1 ounce crushed peanuts

DIRECTIONS

FOR PIE CRUSTS: Mix together first three ingredients (chocolate graham crackers, butter and one Butterfinger). Divide mixture evenly among eight mini pie pans
, and press firmly into bottom and sides. Put pie shells into freezer to chill until ready to fill.

FOR PIE: Mix together next 7 ingredients (PHILADELPHIA Cream Cheese, vanilla extract, dark brown sugar, granulated white sugar, creamy peanut butter, and Cool Whip and 1 cup Butterfinger candy bar, crushed). Beat on med-low for 30 seconds, then scrap down sides of bowl. Beat on high for 1 minute. Pie filling is now ready.

TO FINISH: Evenly divide pie filling into eight mini pie pans
. Garnish each pie evenly with the 8 oz ounces Cool Whip extra, crushed Butterfing, mini semi-sweet chocolate chips or semi-sweet chocolate shaving, and crushed peanuts (all optional). Cover each pie and freeze for at least two hours before serving.

ADDITION: This can all be made into one large pie that serves 8 or into 8 mini pie pans
for parties and other get togethers.

(http://www.bestyummyrecipes.com/)

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White Chocolate Banana Cream Pie

Ingredients

• 1 9-ounce package chocolate wafers (such as Nabisco Famous Chocolate Wafers)
• 1/3 cup unsalted butter, melted
• 3 egg yolks
• ½ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 2 ½ cups whole milk
• 4 ounces white chocolate chips
• 1 ¼ teaspoon vanilla, divided
• 3-4 medium bananas
• 1 cup heavy cream
• 2 tablespoons sifted powdered sugar
• For optional garnish: Dark chocolate and white chocolate curls (see note below recipe for some tips on creating the chocolate curls) and extra slices of banana

Instructions

1. In the bowl of a food processor, process the chocolate wafer cookies until they are fine crumbs. In a

small bowl, place 1½ cups of the chocolate crumbs and hold the remaining crumbs aside in a

separate bowl.

2. In a medium bowl, combine the 1½ cups of chocolate crumbs with the melted butter and stir to mix

well. Press crumbs evenly into the bottom and up the sides of a 9-inch pie plate to form a solid crust.

Place in the refrigerator to chill while you begin making the custard for the pie.

3. In a medium bowl, lightly beat the egg yolks. Set aside.

4. In a heavy bottomed saucepan, combine sugar, cornstarch, salt and milk. Stirring constantly heat

over medium heat until the mixture just starts to get bubbly and thick. Cook for 2 minutes, stirring

constantly.

5. Remove the pan from the heat. While whisking, gradually add a few spoons of the hot custard

mixture to the bowl with the egg yolks, being sure to whisk quickly so the yolks do not start to cook

or curdle. Keep whisking and slowly add more of the hot custard mixture to the yolks, until you

have about a cup of custard in the bowl with the yolks.

6. Add the egg yolk mixture back into the pan and stir. Heat the mixture in the pan back up over

medium heat, again stirring constantly. Once it starts to bubble, reduce heat to low and cook for 2

more minutes. Remove from heat and stir in white chocolate chips and 1 teaspoon of the vanilla,

stirring until the chocolate melts completely. Allow the white chocolate custard to cool slightly.

7. Slice two of the bananas and place in a single layer over the chilled crust. Spoon half of the custard

filling over the bananas and spread into an even layer. Sprinkle the remaining chocolate crumbs

over the custard. Then slice the remaining bananas and place over the chocolate crumbs, then spoon

the remaining custard over the bananas. Cover and chill for at least 4 hours so the custard cools and

the pie sets.

8. When ready to serve, in the bowl of a stand mixer and with the wire whip attachment, combine

heavy cream, remaining ¼ teaspoon vanilla and powdered sugar. Whip at high speed until stiff

peaks form. Spread whipped cream over the pie. Garnish with shaved chocolate and additional

banana slices.

source : http://www.afamilyfeast.com

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Peanut Butter Pie

Ingredients

• 1 (5 ounce) package Jell-O Instant Vanilla Pudding
• 2 cups cold skim or whole milk
• 1/2 cup whipping cream, whipped
• 1 1/4 cups creamy peanut butter
• 1 pre-baked or homemade pie shell, lightly browned
• 1 (6 ounce) jar hot fudge (or make your own)
• 1 (8 ounce) container Cool Whip
• Garnish: chocolate syrup and crushed peanuts

Instructions

Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, peanut butter. Whisk until completely blended.
Spread hot fudge in the bottom of the baked pie shell, pour pudding mixture over that, cover with generous layer of Cool Whip whipped topping.
Put in freezer for 1 hour until set.
Remove from freezer, drizzle with your favorite chocolate syrup and crushed peanuts.
Cover, chill 2 hours, serve.
Preparation time: 15 minute(s)

Freeze 1 hour Chill 2 hours

Number of servings (yield): 8

(http://what2cook.net/)

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Chocolate Mousse Cheesecake Pie

INGREDIENTS

Crust:

• 24 Oreos, or other chocolate sandwich-type cookie, crushed
• 5 tablespoons butter, melted
• Cheesecake Filling:
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla
• 1 cup sour cream

Mousse:

• 1 cup heavy cream, divided
• 2 egg yolks
• 1/2 cup semisweet chocolate chips
• 1/4 cup powdered sugar (optional for sweetness)

Ganache:

• 1/2 cup semisweet chocolate chips
• 4 tablespoons butter
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla
• 1 tablespoon powdered sugar

DIRECTIONS

1. Preheat the oven to 325 degrees F.
2. For the crust, combine the crushed Oreo cookies and the melted butter. Press the mixture into the bottom and up the sides of a deep dish 9-inch pie plate. Refrigerate while you make the filling.
3. For the filling, with a handheld electric mixer or in the bowl of a stand mixer, blend together the softened cream cheese and granulated sugar until smooth. Add the egg, egg yolk, and vanilla and mix until combined. Blend in the sour cream. Spread the filling over the cookie crust and bake for 40-45 minutes, until the edges are set and the center is slightly firm (a little softness is ok but you don't want it to be really jiggly). Remove the pie from the oven and let it cool completely on a wire rack.
4. For the mousse, heat 1/2 cup cream in a small saucepan until just simmering. Place the egg yolks in a small bowl. Whisking vigorously, pour a couple tablespoons of the hot cream into the egg yolks and continue whisking until completely combined. Pour the tempered egg yolks into the saucepan with the remaining hot cream, whisking quickly the whole time, and return the saucepan to medium-low heat, cooking while stirring constantly, until the cream/egg mixture bubbles and thickens, 1-2 minutes. Remove from the heat and stir in the chocolate chips, whisking until the mixture is smooth and the chocolate is completely melted. If you used a darker chocolate and would like a bit more sweetness, whisk in up to 1/4 cup powdered sugar. Let the mixture cool to room temperature, whisking occasionally to avoid a skin forming across the top. When completely cool, beat the remaining 1/2 cup cream to stiff peaks and gently fold into the completely cooled chocolate mixture. Spread the mousse over the top of the cooled cheesecake pie and refrigerate.
5. While the pie chills, make the ganache by combining the butter and heavy cream in a saucepan over medium heat until the butter is melted and the mixture is simmering. Place the chocolate in a small bowl. Pour the hot cream mixture over the chocolate and stir until glossy and smooth. Stir in the vanilla and powdered sugar. Spread the ganache over the mousse and refrigerate the pie until ready to serve (at least an hour - the pie can be made up to a day in advance).

(http://www.melskitchencafe.com/)

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Chocolate Peanut Butter Pie

For the crust:

• 1 1/3 cups graham cracker crumbs
• 1/3 cup sugar
• 8 tablespoons (1 stick), unsalted butter, melted

1. Preheat oven to 350 degrees.
2. Combine the graham cracker crumbs, sugar and melted butter until well blended.
3. Press the mixture into the sides and bottom of a nine-inch deep dish pie plate.  Bake at 350 degrees for 8 minutes.
4. Cool completely.

For the filling:

• 14 ounces cream cheese, softened
• 2 cups sugar
• 1 1/2 cups creamy peanut butter
• 1 tablespoon vanilla
• 2 tablespoons unsalted butter, melted
• 1 cup heavy whipping cream

1. Beat cream cheese and sugar in a mixing bowl.  Add the peanut butter and vanilla and mix well.
2. Beat in the melted butter gradually.
3. In a separate bowl, whip the cream until soft peaks form.
4. Gently fold the cream into the peanut butter mixture using a spatula.  Do not over beat.
5. Pour into the prepared, cool crust and refrigerate for several hours until set.

For the Ganache:

• 3/4 cup heavy whipping cream
• 6 ounces semisweet chocolate finely chopped (high-quality such as Ghiradelli – not chocolate chips)

1. Bring the cream to a boil in a saucepan.  Pour over the chocolate in a bowl.  Stir gently to melt the chocolate and mix well.
2. Cool slightly and spread evenly over the pie.
3. Chill until served.
4. Cut with a knife that has been heated under hot water and wiped dry between each slice.

(http://www.bestyummyrecipes.com/)

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Easy Peanut Butter Chocolate Cheesecake Pie

INGREDIENTS

• 1/4 cup plus 2 tablespoons chopped unsalted peanuts, divided
• 1 prepared 9-inch (6 ounces) chocolate crumb crust
• 2 tablespoons caramel topping, divided
• 1 2/3 cups (11-ounce package) Nestlé Toll House Peanut Butter & Milk Chocolate Morsels
• 1/4 cup milk
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup powdered sugar
• 1 1/2 cups frozen nondairy whipped topping, thawed

DIRECTIONS
SPRINKLE 1/4 cup peanuts onto bottom of pie crust. Drizzle with 1 tablespoon caramel topping.
COMBINE morsels and milk in medium, uncovered microwave-safe bowl. Microwave on MEDIUM-HIGH (70%) power 45 seconds; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
BEAT cream cheese and sugar in large mixer bowl until creamy. Beat in chocolate mixture. Add whipped topping and stir vigorously until smooth. Spoon into prepared pie crust and swirl top. Sprinkle with remaining peanuts and drizzle with remaining caramel topping. Cover; refrigerate at least 1 hour.

(http://stlcooks.com/)

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Boston Cream Pie

INGREDIENTS
Cake:

• 80 grams butter, softened
• 200 grams all-purpose flour, sifted
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 200 grams granulated sugar
• 200ml and 2 tablespoons milk
• 1 teaspoon vanilla extract
• 2 large eggs

Cream Filling:

• 50 grams sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 300ml milk
• 3 egg yolks, beaten
• 1 teaspoon vanilla extract

Chocolate Glaze:

• 1 1/2 cups whipping cream
• 6oz semi-sweet chocolate chips
• 2 tablespoons unsalted butter, cut into chunks

DIRECTIONS
Preheat the oven to 375°F.
In a large bowl, mix the melted butter with the flour, baking powder, salt, and sugar gradually.
After well-blended, add in 1 cup milk and vanilla extract.
Stir until the dry ingredients are dampened.
Combine eggs and remaining milk into the mixture.
Pour into a layer cake pan.
Place into preheated oven and bake it for 20 minutes.
Take cake out from oven and let it cool completely.
For Cream Filling, combine sugar, cornstarch and salt in a bowl.
Stir it with 1 cup milk until smooth, and then, adding remaining milk.
Cook it on low heat, stir until smooth and thickened; stir egg yolk with the mixture.
Cook it for another 2 minutes and let it cool completely before adding vanilla.
For Chocolate Glaze, cook the whipping cream until near boiling.
Stir the chocolate with hot cream.
Put the cake with cream filling and topping with chocolate glaze.
Slice to serve.

(http://stlcooks.com/)

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No-Bake Lemon Cloud Pie

Ingredients

1 prepared 9-inch (6 oz.) shortbread crumb crust
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
1/2 cup (about 3 medium lemons) fresh lemon juice
1 teaspoon grated lemon peel
2 cups frozen whipped topping, thawed
Grated lemon peel or lemon slices (optional)
Directions

BEAT sweetened condensed milk, lemon juice and peel in small mixer bowl until combined. Fold in whipped topping; pour into crust. Cover; refrigerate for 2 hours or until set. Garnish with lemon peel. 

NOTE: For a lower calorie and fat version of this recipe, a 6-oz. prepared reduced-fat graham cracker crust and fat-free frozen whipped topping can be substituted for the shortbread crumb crust and frozen whipped topping. 

(http://www.verybestbaking.com/)

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Chocolate Satin Pie

Ingredients

1 prepared 9-inch (6 oz.) graham cracker crust
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 large egg yolks
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
Whipped cream
1/4 cup chopped nuts
Directions

WHISK together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.

POUR into crust; refrigerate 3 hours or until firm. Top with whipped cream before serving; sprinkle with nuts.

(http://www.verybestbaking.com/)

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Chocolate Lover's Chocolate Mousse Pie

Ingredients

1 cup graham cracker crumbs
1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1/4 cup granulated sugar
1/3 cup butter, melted
2 3/4 cups (16 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
2 cups heavy whipping cream, divided
2 teaspoons powdered sugar
1 teaspoon vanilla extract
Directions

PREHEAT oven to 350° F.

COMBINE graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until moistened; press onto bottom and up side of pie plate. 

BAKE for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny. Spread chocolate over bottom and up side of crust. Cool to room temperature.

MICROWAVE 2 cups morsels and 3/4 cup cream in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool to room temperature.

BEAT remaining cream, powdered sugar and vanilla extract in chilled small mixer bowl until soft peaks form. Fold 2 cups whipped cream into chocolate mixture. Spoon into crust; swirl top. Garnish with remaining whipped cream. Refrigerate until firm.

MICROWAVE remaining 1/4 cup morsels in heavy-duty plastic bag on HIGH (100%) power for about 30 seconds; knead until smooth. Cut tiny corner from bag; squeeze to drizzle chocolate over pie. Llet stand a few minutes before serving.
(http://www.verybestbaking.com/)

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Apple Pie by Grandma Ople

Ingredients

Original recipe makes 1 - 9 inch pieChange Servings
 1 recipe pastry for a 9 inch double crust pie
 1/2 cup unsalted butter
 3 tablespoons all-purpose flour
 1/4 cup water
 1/2 cup white sugar
 1/2 cup packed brown sugar
 8 Granny Smith apples - peeled, cored and sliced

Directions

Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

(http://allrecipes.com/)

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Grandma's Lemon Meringue Pie

Ingredients 

Original recipe makes 1 - 9 inch pieChange Servings
 1 cup white sugar
 2 tablespoons all-purpose flour
 3 tablespoons cornstarch
 1/4 teaspoon salt
 1 1/2 cups water
 2 lemons, juiced and zested
 2 tablespoons butter
 4 egg yolks, beaten
 1 (9 inch) pie crust, baked
 4 egg whites
 6 tablespoons white sugar

Directions

Preheat oven to 350 degrees F (175 degrees C).

To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.

To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.

Bake in preheated oven for 10 minutes, or until meringue is golden brown.

(http://allrecipes.com/)

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