Chocolate Pie

1 Pie Crust, Baked And Cooled
1 1/2 cup Sugar
1/4 cup Cornstarch
1/4 tea. Salt
3 cups Whole Milk
4 whole Egg Yolks
6-1/2 ounces Bittersweet Chocolate, Chopped Finely
2 tea. Vanilla Extract
2 Tab. Butter
Whipped Cream

Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together. Pour in milk and egg yolks, and whisk together.
Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; make sure you watch it!) The second it starts to bubble and thicken like pudding, remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.
Pour the pudding into the pie crust (if there is extra, spoon it into small dishes) and place in the fridge to chill for 4 hours uncovered.
Cut into slices and serve with whipped cream!

source: Pioneer Woman

Maple and Cheddar Apple Pie

 

Pastry for a Double-Crust Pie

1/2 cup sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

5 cups thinly sliced peeled apples (such as Jonathan or Macintosh) (5 medium)

1 1/2 cups shredded white cheddar cheese (6 ounces)

1/4 cup maple syrup

1 tablespoon whipping cream

2 tablespoons maple syrup

1/4 cup toasted chopped pecans (optional)

Preheat oven to 375 degrees F. Prepare pastry for a double-crust pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie pan or plate. Ease pastry into pie pan without stretching it; set aside.
For filling, in a large bowl, stir together sugar, flour, cinnamon, and salt. Add apples; toss gently to coat. Add cheese and the 1/4 cup maple syrup; toss gently to combine. Transfer filling to pastry-lined pie pan. Drizzle with cream.
Trim pastry even with edge of pie pan. Roll the remaining dough into a 12-inch circle. Cut slits in pastry to allow steam to escape. Place pastry circle on filling; trim pastry to 1/2 inch beyond edge of pie pan. Fold top pastry edge under bottom pastry. Crimp edge as desired. Cover edge of pie with foil to prevent overbrowning.
Bake in the preheated oven for 40 minutes. Remove foil. Bake about 20 minutes more or until apples are tender and pastry is golden brown. Transfer to a wire rack. Brush with the 2 tablespoons maple syrup. If desired, sprinkle with pecans. Cool for 1 hour. Serve slightly warm. Makes 8 servings.
Source: Better Homes and Gardens

Fresh Peach Pie

You should visit Make Do for their tutorial.

1 cup Water
1 cup Sugar
8 Tbsp. Corn Starch
Yellow Food Coloring
¼ cup fresh Lemon Juice
Pinch of Salt
¼ cup Butter (1/2 stick)
6 Peaches, peeled and sliced
Precooked 9 inch Pie Shell

Combine water, sugar, cornstarch, food coloring, lemon juice and salt in a medium saucepan. Whisk until combined. Stirring constantly, cook over medium heat until thick and hard to stir. Remove from heat and add butter, stir until melted and combined. Add peaches and gently fold to coat. Pour into precooked pie shell. Refrigerate for 4 hours to set.
Top with whipped cream and serve.

Fresh Strawberry Pie

This cold pie is so refreshing on a hot day. The natural taste of the strawberries is accented by a strawberry flavored glaze. Freshly whipped cream just makes it so, so good.

1 (8 inch) pie shells, baked

5 cups fresh strawberries

1/2 cup white sugar

1 tablespoon cornstarch

1/2 cup boiling water

1/2 (3 ounce) package strawberry flavored gelatin

In a saucepan, mix together the sugar and corn starch, making sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature. Place strawberries in baked pie shells, positioning berries with points facing up. Pour cooled gel mixture over strawberries. Refrigerate until set. Serve with whipped cream.

Sugar Cream Pie

This recipe comes from an incredible source, Hannah from Adventures in Domestic Cooking, who is a lovely young lady of 17, who seems to be an incredible homemaker.

1 cup sugar
1 stick butter
2 cups milk, divided
1/4 cup cornstarch
1 tsp. vanilla
1 baked deep pie shell


Combine sugar, butter, and 1 1/2 cups milk in a sauce pan until boiling. Dissolve cornstarch in remaining 1/2 cup milk until smooth, then add to mixture. Cook over medium heat, stirring constantly until bubbly and thick. Remove from heat. Stir in vanilla. Cool slightly, then pour into baked pie shell. Sprinkle the top with nutmeg. Serve when firm.

August 20: It's Chocolate Pecan Pie Day!

Crust:
1 cup flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water


In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Heat oven to 375°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; press with times of fork or flute if desired.


Filling:
2 squares (2 ounces) unsweetened chocolate, melted
3 eggs
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon vanilla extract
1 cup light brown sugar, firmly packed
2 tablespoons melted butter
1 cup pecan halves

In a medium mixing bowl, whisk eggs to beat slightly. Stir in melted chocolate, corn syrup, salt, vanilla, brown sugar, and butter; stir to blend well. Stir in nuts and pour into unbaked pie shell.
Bake at 400° F. for 15 minutes; reduce heat to 350° and bake 30 to 35 minutes longer. Outer edge of filling should appear set.