CLASSIC PUMPKIN PIE

• 3/4 cups granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 Large eggs, lightly beaten
• 15 oz. can pumpkin (not pumpkin pie mix)
• 12 oz. Evaporated Milk or Half and Half
• 1 unbaked 9-inch deep-dish pie shell (4-cup volume)

Directions:

Mix sugar, cinnamon, salt, ginger and cloves.
Lightly beat eggs.
Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
Bake in preheated 425 oven for 15 min. Reduce temp. to 350; bake for 40-50 min. more or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Top with REAL whipped cream made by Bella.

Peanut Butter Ice Cream Pie

1 9-inch graham cracker crust, baked and cooled

2 qt. Ice cream
1/2 c. light corn syrup
1/3 c. peanut butter
2/3 c. dry roasted peanuts

Mix peanut butter and corn syrup.
Put 1/2 of the ice cream into crust. Pour 1/2 of the peanut butter mixture over ice cream. Sprinkle half of the nuts over this next. 
Repeat. Freeze.

Coconut-Pecan German Chocolate Pie

Ingredients

• 1-1/4 cups all-purpose flour

• 1/4 teaspoon salt

• 6 tablespoons cold lard

• 3 to 4 tablespoons ice water

• FILLING:

• 4 ounces German sweet chocolate, chopped

• 2 ounces unsweetened chocolate, chopped

• 1 can (14 ounces) sweetened condensed milk

• 4 egg yolks

• 1 teaspoon vanilla extract

• 1 cup chopped pecans

• TOPPING:

• 1/2 cup packed brown sugar

• 1/2 cup heavy whipping cream

• 1/4 cup butter, cubed

• 2 egg yolks

• 1 cup flaked coconut

• 1 teaspoon vanilla extract

• 1/4 cup chopped pecans

  Directions

  1. In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
  2. Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
  3. Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.
  4. In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
  5. Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
  6. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
  7. Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold. Yield: 8 servings.

Strawberry Cream Pie

• 3 tablespoons cornstarch
• 2 tablespoons all-purpose flour 
• 1/4 teaspoon salt
• 1 cup sugar, divided 
• 3 cups half-and-half
• 6 egg yolks 
• 2 teaspoons vanilla extract
• 1 (9-oz.) package chocolate wafer cookies
• 1/2 (4-oz.) semisweet chocolate baking bar, chopped
• 1/2 cup butter, melted 
• 1 qt. fresh strawberries 
• 1/4 cup red currant jelly
• 1 tablespoon orange liqueur

Preparation

1. 1. Whisk together first 3 ingredients and 2/3 cup sugar in a medium-size heavy saucepan. Whisk together half-and-half and next 2 ingredients in a small bowl; gradually add to cornstarch mixture, whisking constantly.
2. 2. Bring to a boil over medium heat, whisking constantly, and cook, whisking constantly, 1 minute. Remove from heat, and transfer to a bowl; cover and chill 4 to 24 hours.
3. 3. Preheat oven to 350°. Pulse wafer cookies and chopped chocolate in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumb mixture, melted butter, and remaining 1/3 cup sugar; firmly press mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.
4. 4. Bake at 350° for 10 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).
5. 5. Spoon chilled half-and-half mixture into prepared crust. Cut 8 to 10 strawberries in half, and arrange around outer edge of pie (leaving tops on, if desired); hull and slice remaining strawberries, and arrange in center of pie.
6. 6. Cook jelly in a small saucepan over medium heat 2 to 3 minutes or until melted. Remove from heat, and stir in liqueur. Brush jelly mixture gently over strawberries. Chill, uncovered, 30 minutes.

Pecan Pie with Cream Cheese Crust

3 oz. Cream Cheese, Softened
1/2 c. butter, softened
1 c. AP flour

Combine cream cheese and butter.  Stir in flour.  Refrigerate about one hour.  Press into an ungreased 9-inch pie pan.

Filling

4 eggs, lightly beaten
1 c. sugar
1 c. light corn syrup
1 stick butter, melted
1 t. vanilla
1 c. pecan halves (or pieces)

Preheat oven to 350.  Combine eggs, sugar, corn syrup, butter and vanilla in large bowl; blend well.  Stir in pecans.  Pour into prepared crust.  Bake 45 to 50 minute or until set.  Cool.

Easy and very tasty.

Pumpkin Streusel Tart

Ingredients:

for the crust:

1 1/4 c. flour

1/2 c. walnuts

1 T. sugar

1/2 t. salt

1 stick cold butter, cut into pieces

4 oz. cream cheese

for the streusel topping:

1/4 c. rolled oats

3 T. flour

2 T. pack brown sugar

2 T. chopped walnuts

2 T. cold butter, cut into small pieces

for the filling:

1 (15 oz.) can solid-pack pumpkin

1 (14 oz.) can sweetened condensed milk

2 large eggs

Heat oven to 350.  With cooking spray, coat an 11-inch round tart pan (one with removable bottom).  To make the crust, combine the flour, walnuts, sugar, and salt in a food processor and pulse until the nuts are finely ground.  Add the butter and pulse to incorporate it, then add the cream cheese and blend until the mixture forms a moist ball.

Turn the dough into the prepared pan.  Spread it evenly across the bottom and up the side of the pan.  Bake the crust until it's set but not browned, about 15 min.  Let it cool on a wire rack.

Meanwhile, make the streusel topping.  In a medium bowl, stir together the oats, flour, brown, sugar, and walnuts.  Cut in the butter until the mixture resembles coarse crumbs.

To make the filling, combine the pumpkin, condensed milk, and cinnamon in a large bowl and whisk until smooth.  Whisk in the eggs.  Place the tart pan on a baking sheet and pour in the filling (the crust will be very full).

Bake the tart until the filling is just slightly set, about 20 minutes.  Remove it from the oven and scatter on the streusel topping.  Return the tart to the oven and bake it until the filling is set and the topping is lightly golden, about 25 minutes more.  Transfer it to a wire rack and let it cool completely.  Remove the tart from the pan before slicing.  The tart can be served at room temperature or chilled.

shared by Sherry Ekstrom

Caramel Apple Blondie PIe

• 6 large Granny Smith apples (about 3 lb.)
• 2 tablespoons all-purpose flour
• 2 cups firmly packed light brown sugar, divided
• 1 cup butter, divided
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon table salt
• 3 large eggs, lightly beaten 
• 3 tablespoons bourbon 
• 3/4 cup coarsely chopped toasted pecans
• 1/2 (14.1-oz.) package refrigerated pie crusts 
• Apple Cider Caramel Sauce--see below

Preparation

1. 1. Peel apples, and cut into 1/4-inch-thick wedges. Toss with 2 Tbsp. flour and 1/2 cup brown sugar in a large bowl. Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture, and sauté 15 minutes or until apples are tender and liquid is thickened. Remove from heat; cool completely (about 30 minutes).
2. 2. Meanwhile, preheat oven to 350°. Melt remaining 3/4 cup butter. Stir together 1 1/2 cups flour and next 2 ingredients in a large bowl. Add eggs, bourbon, 3/4 cup melted butter, and remaining 1 1/2 cups brown sugar, stirring until blended. Stir in pecans.
3. 3. Fit pie crust into a 10-inch cast-iron skillet, gently pressing pie crust all the way up the sides of skillet. Spoon two-thirds of apple mixture over bottom of pie crust, spreading and gently pressing apple slices into an even layer using the back of a spoon. Spoon batter over apple mixture; top with remaining apple mixture.
4. 4. Place pie on lower oven rack, and bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven; cool pie completely on a wire rack.
5. 5. Drizzle cooled pie with 1/3 cup Apple Cider Caramel Sauce. Serve with remaining sauce.
6. 
   

Apple Cider Caramel Sauce

• 1 cup apple cider
• 1 cup firmly packed light brown sugar
• 1/2 cup butter
• 1/4 cup whipping cream

1. Cook cider in a 3-qt. saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup. Stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool completely. Refrigerate up to 1 week. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.

Strawberry Fudge Pie

Ingredients:
Crust:
1 box refrigerated pie crusts, softened as directed on box

Brownie Layer:
1 (10.25-oz.) pkg. fudge brownie mix 
1/4 cup oil 
2 tablespoons water 
1 egg 

Cheesecake Layer:
1 (8-oz.) pkg. cream cheese, softened 
1/4 cup sugar 
1 teaspoon vanilla 
1 egg 

Topping:
3 cups fresh strawberries, halved 
2 tablespoons hot fudge ice cream topping 

Directions:

1. Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on package for one-crust filled pie.

2. In large bowl, combine all brownie layer ingredients; beat 50 strokes with spoon. Spread in bottom of crust-lined pan.

3. Bake at 350°F. for 30 to 35 minutes or until top is shiny and center is set. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

4. Meanwhile, in small bowl, combine cream cheese, sugar, vanilla and 1 egg; beat until smooth. Working quickly, drop cream cheese mixture by small spoonfuls over partially baked brownies; carefully spread to cover brownie layer. Bake an additional 18 to 20 minutes or until cream cheese is set. Cool at least 1 hour.

5. Arrange strawberry halves, cut side down, over top of cream cheese layer. Refrigerate 1 hour or until serving time. Immediately before serving, place ice cream topping in small microwave-safe dish. Microwave on DEFROST for 45 seconds. Spoon into small resealable plastic bag; seal bag. Cut small hole in bottom corner of bag; squeeze bag to drizzle topping over pie. Store in refrigerator.

Coconut Caramel Pie

**This recipe makes 2 pies

1/2 cup chopped pecans

1 cup flaked coconut

1/4 cup butter (optional)

1 (8 oz.) cream cheese softened

1 (14 oz.) can sweetened condensed milk

1  (16 oz.) frozen whipped topping

1 jar caramel ice cream topping

2 graham cracker pie crusts (preferably homemade)

 In a skillet lightly brown the pecans and coconut in the butter.

Or you can toast the pecans and coconut in the oven without using butter.

Set aside to cool. 

With an electric mixer blend the cream cheese, sweetened condensed milk and whipped topping. 

Layer 1/4 of coconut mixture evenly over each pie.  Repeat layer with remaining ingredients.  Cover and freeze until firm.  Let frozen pie stand at room temperature for 5 minutes before cutting.

I got this recipe from a wonderful friend, Barb Mitchell.  RIP Barb.  She made this along with other food one time after Blake's surgery and brought it to our home.  Miss her and think of her often.

Chocolate-Caramel Pecan Pie

• 1 1/2 cups pecan halves and pieces
• 1 (14.1-oz.) package refrigerated piecrusts (or your own homemade piecrusts)
• 1 cup semisweet chocolate morsels
• 1/2 cup whipping cream, divided
• 1 (8-oz.) package cream cheese, softened 
• 1 cup sugar, divided 
• 1 large egg
• 28 caramels
• 1/4 cup butter 
• 2 large eggs 
• 1 teaspoon vanilla extract 
• 1/4 teaspoon salt
• Garnish (optional)  Chocolate dipped pecan havles

• Preparation

  1. 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted, stirring halfway through. Cool completely on a wire rack (about 30 minutes). Increase oven temperature to 425°.
  2. 2. Unroll piecrusts; stack on a lightly floured surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess crust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet.
  3. 3. Bake at 425° for 12 minutes. Remove weights and foil, and bake 4 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.
  4. 4. Microwave chocolate morsels and 1/4 cup cream in a microwave-safe bowl at HIGH 1 minute or until melted and smooth, stirring at 30-second intervals.
  5. 5. Beat cream cheese and 1/4 cup sugar at medium speed with an electric mixer 1 to 2 minutes or until smooth. Add 1 egg, beating at low speed just until blended. Add chocolate mixture, beating just until blended. Spoon batter into prepared crust.
  6. 6. Microwave caramels, butter, and remaining 1/4 cup cream in a large microwave-safe bowl at HIGH 1 to 2 minutes or until smooth, stirring at 30-second intervals. Whisk together 2 eggs, vanilla, salt, and remaining 3/4 cup sugar; whisk into caramel mixture until blended. Stir in pecans; spoon over chocolate mixture in prepared crust.
  7. 7. Bake at 350° for 55 minutes to 1 hour and 5 minutes or until center is almost set, shielding edges with aluminum foil after 45 minutes to prevent excessive browning. Cool completely on a wire rack (about 2 hours).

Chewy Caramel-Brownie Pie

1 (14 ounce) bag caramels

1/3 c. evaporated milk

2 (1 ounce) squares unsweetened chocolate

1/2 c. butter

1 c. sugar

2/3 c. AP flour

2 eggs, beaten

1 t. vanilla extract

1/2 c. chopped pecans

1/4 c. semisweet or milk chocolate morsels

1/2 c. pecan halves

Combine caramels and evaporated milk in saucepan.  Cook over medium-low heat, stirring frequently, until caramels melt.  Remove from heat, and let cool slightly.

Melt chocolate squares and butter in saucepan over low heat.  Remove from heat.  Stir in sugar, flour, eggs, and vanilla; mix well.  Stir in 1/2 c. chopped pecans.  Pour half of batter into greased and floured 9-inch pie plate.  Spread half of caramel mixture over chocolate batter.  Top with remaining chocolate batter.  Set remaining melted caramel mixture aside, and keep warm.  Bake at 350 for 25-30 minutes.

Top pie with remaining half of caramel mixture.  Sprinkle with chocolate morsels.  Let stand 1 minute to soften morsels.  Swirl top of pie with knife.  Garnish top with pecan halves.  Bake an additional 4 minutes.  Let pie cool completely on wire rack; chill at least 2 hours before serving.

Praline Key Lime Pie

• 1 1/4 cups chopped pecans
• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/4 cup firmly packed light brown sugar
• 1/2 cup plus 2 Tbsp. jarred caramel topping
• 2 (14-oz.) cans sweetened condensed milk
• 6 egg yolks
• 2 teaspoons Key lime or lime zest 
• 1 cup fresh Key lime or lime juice
• 1 1/2 cups whipping cream
• 1/4 cup plus 2 Tbsp. powdered sugar

Preparation

1. 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
2. 2. Stir together graham cracker crumbs, next 2 ingredients, and 1/2 cup toasted pecans until blended. Press crumb mixture on bottom, up sides, and onto lip of a lightly greased 10-inch deep-dish pie plate.
3. 3. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely (about 45 minutes).
4. 4. Sprinkle remaining 3/4 cup toasted pecans over bottom of crust; drizzle caramel topping over pecans.
5. 5. Whisk together sweetened condensed milk and next 3 ingredients. Gently pour into prepared crust.
6. 6. Bake at 350° for 20 to 25 minutes or until almost set. (The center will not be firm but will set up as it chills.) Cool completely on a wire rack (about 1 hour). Cover and chill 4 hours.
7. 7. Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Dollop or spread over pie.
8. 
   

Peach Tart

• 1 sheet frozen puff pastry dough (half a 17.3-ounce package), thawed 20 minutes
• 2 cups fresh sliced peaches (from 6 to 8 medium-size peaches)
• 1/3 cup sugar, reserve 1 tablespoon of sugar for the topping
• ¼ teaspoon ground cinnamon
• 2 tablespoons butter
• Vanilla ice cream, for serving

1. Place a rack in the center of the oven, and preheat the oven to 400 degrees.
2. Place the puff pastry sheet on an ungreased baking sheet and set aside.
3. Peel and slice the peaches. Place the sliced peaches, sugar, and cinnamon in a small bowl and stir to combine. Spoon the peaches into the center of the puff pastry, leaving a 1-inch border around the edges. Dot the top of the peaches with butter. Gently fold the edges of the puff pastry up around the peaches. Sprinkle the pastry and peaches with the reserved 1 tablespoon sugar.
4. Bake the tart until the pastry puffs up around the edges and is well browned, 28 to 32 minutes. Remove the tart from the oven and let cool slightly, about 5 minutes. Slice the tart into rectangular pieces. Serve the tart in shallow bowls with ice cream.

Key Lime Pie

1 1/2 cups graham cracker crumbs (or prepared shell)
1/4 cup butter, melted
3 tablespoons sugar
1 can sweetened condensed milk
3 egg yolks
1/2 cup key lime juice (Fresh if you can find them in season)
1 package cream cheese (8 oz)
2 tablespoons sugar
1 teaspoon vanilla extract
1/4 cup key lime juice
1/2 cup sweetened condensed milk

Combine graham cracker crumbs, butter, and sugar and press into pie pan. Place into 350 degree oven and bake for 10 minutes.

Combine condensed milk, lime juice, and egg yolks. Pour into crust and bake for 20 minutes at 325 degrees.

Remove and let cool completely.

Mix together room temperature cream cheese, vanilla, condensed milk, lime juice and sugar. Pour carefully onto key lime filling and refrigerate until set. Serve garnished with whipped cream.

My cousin, Fran, sent this one.  She would never steer you wrong when it comes to desserts.

Easy Skillet Apple Pie

2 pounds Granny Smith apples
2 pounds Braeburn apples
1 teaspoon ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed light brown sugar
1 (14.1-oz.) package refrigerated piecrusts
1 egg white
2 tablespoons granulated sugar
Butter-pecan ice cream

Preparation
1. Preheat oven to 350º. Peel apples, and cut into 1/2-inch-thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
2. Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
3. Bake at 350º for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with butter-pecan ice cream.

from Southern Living September 2011

Coconut Cream Pie

Ingredients:
1 baked pie shell
1 cup sugar
1/2 teaspoon salt
2 tablespoons flour
3 tablespoons cornstarch
2 1/2 cups milk
3 egg yolks (reserve the whites for the meringue)
2 tablespoons butter
1 cup coconut
1 teaspoon vanilla

Directions:
Cook sugar, flour, cornstarch, salt and milk in a 2 quart bowl on high in the microwave for 4 minutes. Stir. Cook 4 minutes longer. Stir again. Temper the egg yolks with a small amount of the milk mixture then add the tempered eggs, butter, vanilla, and coconut to the bowl. Stir to combine everything. Microwave for 2 minutes. Stir. Microwave for an additional 2 minutes. Stir. (If it is not thick enough microwave again until desired consistency.) Pour into baked pie shell.

Basic Meringue:
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar

Combine egg whites (preferably at room temperature), vanilla, and cream of tartar in the bowl of a stand mixer. Beat until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Spread meringue over hot pie filling, carefully making sure the meringue goes to the edge to seal the pie and prevent shrinkage. Sprinkle a small amount of coconut on top of meringue. Bake at 400degrees for 5 minutes, or until golden. Let cool a little before serving. Refrigerate any leftovers.

Pie Crust:
Ingredients:
1 1/3 cups flour
1/4 cup cold unsalted butter, diced
1/4 cup shortening
1/2 teaspoon salt
6 tablespoons ice water

Directions:
Place flour, butter, shortening and salt in a large bowl and using your fingertips, blend until the mixture resembles a coarse meal. Add water and mix with your fingertips or a large fork just until the dough comes together. Turn the dough out onto a piece of plastic wrap, shaping the dough into a disk. Wrap up the disk in the plastic wrap and place in the refrigerator to rest for 15-30 minutes before rolling out. After the rest time is over. Roll the disk out on a well floured board until the desired size. Fold the dough over in half and then in half again to transport to the pie plate without tearing. Unfold and shape as desired. If pre-baking the crust be sure to go around the crust’s bottoms and sides and pierce with a fork to eliminate bubbles while baking. Bake at 375 degrees for 15-20 minutes or until golden brown.

This recipe is from www.dinahs-dishes.com
Looks wonderful!

Butterscotch Pie

1 1/4 c. brown sugar (packed)
5 T. cornstarch
1/2 t. salt
2 c. evaporated milk (or milk)
4 egg yolks, beaten
2 T. butter
2 t. vanilla
1 Nine inch baked pie crust

Meringue:
4 egg whites
1/2 t. cream of tartar
1/2 c. sugar
1/2 t. vanilla

In medium saucepan, combine sugar, cornstarch, and salt. Mix well. Gradually stir in milk, mixing until smooth. Bring to a boil, stirring constantly. Stir 1/4 of the hot mixture into the yolks, mixing well. Pour back into saucepan. Bring back to boiling stirring constantly. Cook until thick, about 3-5 minutes. Remove from heat, add butter and vanilla. Cool  for 10 minutes. Pour into shell. Finish with meringue and bake at 350 until brown or top with whipped cream and chill.
Refrigerate to store.

Kentucky Chocolate Pecan Pie

3 eggs
2 egg yolks
3/4 cup packed brown sugar
2/3 cup light corn syrup
1/3 cup butter, melted
2 tablespoons Kentucky bourbon, optional
1 teaspoon vanilla extract
Dash salt
1 cup coarsely chopped pecans
1 unbaked pastry shell (9 inches)
1 egg white, lightly beaten
3/4 cup semisweet chocolate chips
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
Directions
•In a large bowl, whisk the eggs, yolks, brown sugar, corn syrup,
butter, bourbon if desired, vanilla and salt. Stir in pecans.

•Brush pastry shell with egg white. Sprinkle with chocolate chips.
Pour filling over chips. Bake at 350° for 40-45 minutes or until
set. Cool on a wire rack.

•In a small bowl, beat cream until it begins to thicken. Add
confectioners' sugar; beat until stiff peaks form. Dollop on pie
just before serving. Refrigerate leftovers. Yield: 6-8 servings.

Chocolate Pecan Pie

1 c. sugar
1/4 c. flour
1/3 c. cocoa powder
1/2 t. salt
3 eggs, beaten
1/4 c. butter, melted
3/4 c. dark corn syrup
3/4 c. cream or evaporated milk
1 t. vanilla
1 c. pecans (you may use more, if desired)
1 9-in. pie shell, unbaked

Sift together dry ingredients. Combine eggs, butter, syrup, cream, and vanilla. Add dry ingredients to mixture and blend well. Add pecans. Pour into pie shell. Bake at 425 for 40 min. (it sets up as it cools so it may seem a little underdone when you remove from oven)

Pie Crust

1 1/3 c. sifted all-purpose flour
1/2 c. shortening
1/2 t. salt
3 T. water
1 T. sugar (optional)
Preheat oven to 425. Sift flour before measuring and spoon lightly into measuring cup and level without shaking or packing down. Combine flour, sugar, & salt in a mixing bowl. With a pastry blender or two knives, cut in shortening until uniform; mixture should be fairly coarse. Sprinkle with water, one tablespoon at a time. Toss with a fork. Work dough into a firm ball with your hands.

Press dough into a flat circle with smooth edges. On a lightly floured surface, roll dough to a circle about 1 1/2 inches larger than inverted pie plate. Gently ease dough into plate. Be careful not to stretch the dough. Trim 1/2 inch beyond edge of plate; fold under to make a double thickness of dough around rim and flute with fingers or fork.

For single crust baked with filling, bake according to time and temperature recommended for filling used. For single crust baked without filling prick bottom and sides throughly with a fork. Bake at 425 for 10-15 minutes or until brown as desired.