Chocolate Velvet Pie

Chocolate Velvet Pie

1 unbaked 9-inch pie crust

4 ounces semisweet chocolate

¾ cup cream

3 eggs, divided

1 egg yolk

10 Tbsp. sugar, divided

1 tsp. vanilla, divided

1/8 tsp. salt

1 package (8 ounces) cream cheese, softened)

¼ cup whipping cream

Preheat your oven to 400 degrees.  Prick holes in the crust with a fork and bake for 10 minutes.  Cool on a rack.

Lower oven temperature to 350 degrees.  Combine chocolate and cream in a medium saucepan, heat over low heat and stir frequently until the chocolate is melted.  Add 6 Tbsp. sugar, ½ tsp vanilla, and salt.  Beat until blended.  Spread into the crust.

Beat cream cheese and 4 Tbsp. of sugar together until smooth.  Beat in the cream, 1 egg, and ½ tsp. vanilla.  Carefully spread this on top of the chocolate layer.

Bake for 40 minutes.  Cool on a wire rack and refrigerate for 2 hours.  Serve with whipped cream.

Maple Pecan Pie

This pie was amazing.

Pecan Maple Syrup Pie

Favorite pie crust

3 eggs

1 cup maple syrup

6 Tbsp. packed brown sugar

3 Tbsp. melted butter

½ tsp. salt

¾ tsp. vanilla

1 ½ cups coarsely chopped pecans.

Prepare your favorite pie crust.  Preheat oven to 425 degrees.  Roll out pie crust.  Place it in your pie pan.  Bake for five minutes.

Lower oven temperature to 350 degrees.  Melt your butter in the microwave and allow to cool.  Mix all the other ingredients into except pecans.  Mix well and then add the pecans. 

Bake for 45 minutes.  Check to make sure the edges aren’t getting too brown.  Remove from oven when set.

Chocolate Chess Pie

 Such a good pie!  It was like a molten lava cake in pie form!

Chocolate Chess Pie

Ingredients:

4 ounces unsweetened chocolate

3 Tbsp. butter

3 eggs

1 egg yolk

1 1/4 cups sugar

1/2 cup half and half

2 tsp. cocoa powder

1/4 tsp. salt

1 unbaked 9 inch pie crust or a graham cracker crust.  (I used graham cracker)

Preheat oven to 325 degrees.  Combine chocolate and butter in a small saucepan.  Melt butter and chocolate on low heat until melted.  Stir frequently.  Cool for 15 minutes.

Beat eggs and egg yolk.  Add sugar, half and half, cocoa powder, and salt.  Beat until smooth.  Whisk in chocolate and butter mixture.  Pour into unbaked crust.

Bake for 35 minutes, until set.  Cool and refrigerate for 2 hours.

  

Buttermilk Pie

Sorry for the horrible pictures.  We ate the pie too fast and this was the remnants.

Buttermilk Pie

Ingredients:

1 1/2 cups sugar

1 Tbsp. cornstarch

3 eggs

1/2 cup buttermilk

1/4 cup (1/2 stick) butter, melted and cooled

1 Tbsp. lemon juice

1 Tsp. vanilla

1 graham cracker pie crust  (If you make it yourself, don't bake it!)

Optional:  Next time we want to add 1/2 cup chocolate chips and 1/2 cup chopped pecans!

    Preheat oven to 350 degrees.  Combine sugar and cornstarch in a bowl.  Beat in the eggs, buttermilk, butter, lemon juice, and vanilla until smooth.  Pour into crust.  

    Bake for 40 minutes until set.  Cool and refridgerate for 2 hours.  

Lemon Pie

Here's another pie from our pie experimentation lately.

Lemon Pie

Ingredients:

1 1/4 cups graham crackers (1 package), crushed

1/4 cup butter (1/2 a stick), melted

1 Tbsp. sugar

1 Tbsp lemon peel plus 1 tsp, grated and divided

2 cans sweetened condensed milk

1 cup lemon juice (about 6 lemons)

2 Tbsp. raspberry preserves

             Preheat your oven to 350 degrees.  Combine the graham crackers, sugar, butter, and one tablespoon of lemon peel.  Press into the bottom of a pie pan and bake for 7 minutes until slightly golden.

         Whisk the sweetened condensed milk and lemon juice together.  Pour into pie pan and refrigerate for 3 hours or overnight until set.  Garnish with raspberry preserves or fresh raspberries. 

Grasshopper Pie

Grasshopper Pie

Ingredients

1 (8 oz.) package cream cheese, softened

1/3 cups sugar

1 cup heavy whipping cream (whipped)

1 cup Grasshopper cookies (chopped)

3 drops green food coloring

For crust:

1/3 cup melted butter

1/4 cup sugar

1 1/4 cup chocolate or plain graham crackers (crushed)

Preheat your oven to 375 degrees.  Mix the graham cracker crumbs, sugar, and butter then press into a pie pan.  Bake for 5 minutes.  Allow this to cool.

Mix the cream cheese and sugar until fluffy.  Then add the whipping cream and food coloring.  Once it is a smooth consistency add the cookies.  Mix by hand and add to the pie shell.  Refrigerate for three hours or over night.  

Mango/Blackberry Cream Pie

I made this strawberry cream pie a few weeks ago and it was delicious, but we decided a mango one would be great too.  

So I changed the recipe a little to go with the tartness.  

Ingredients:

1 baked pie crust, cooled ( I LOVE Paula Deen's recipe. )

1 cup heavy whipping cream

8 oz. cream cheese, softened

1/4 cup plain or vanilla Greek yogurt

1/3 cup powdered sugar

1/2 tsp. vanilla

1-2 fresh mango cut into strips or a can of mango puree

Optional toppings:  strawberries, raspberries, or your favorite jam

Beat the cream cheese until malleable.  Add the cream and whip together.  Add the yogurt when the cream starts thickening.  When the mixture forms peaks add the powdered sugar and vanilla.  

Place this mixture in the cooled pie crust and place any desired fruit on top or glaze with mango puree or jam.  

Store in the fridge until ready to serve. 

We had fun trying lots of different toppings.  We liked them all.

Beef, Cheddar, and Potato Pie

Beef, Cheddar, and Potato Pie  

Try it.  So good!

Chicken Pot Pie

I tried THIS recipe from Alton Brown the other night but I used a pie crust for the tops and bottoms instead of puff pastry like he uses.  I put them in my ramekins so everyone could have their own pie.  My mom used to do this and I loved it when I was little.