Pear and Sour Cherry Flat Pie

A mixture of sweet Bartlett pears and sour cherries fills sheets of flaky puff pastry. Traces of ground black pepper and five-spice powder (a blend of cinnamon, nutmeg, allspice, star anise, and Szechuan pepper used in Chinese cooking) provide exotic notes.

SERVES 8 TO 10

Ingredients:
• All-purpose flour, for dusting
• 1 box store-bought puff pastry, preferably all butter, thawed, or ¼ recipe Puff Pastry
• 2 medium ripe, firm Bartlett pears (about 1 pound 2 ounces), peeled, halved, cored, and cut into ¼-inch slices
• ½ cup (about 2 ounces) dried sour cherries
• ⅓ cup sugar, plus more for sprinkling
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 tablespoon fresh lemon juice
• ⅛ teaspoon salt
• ⅛ teaspoon freshly ground pepper
• ⅛ teaspoon five-spice powder
• 1 large egg, lightly beaten, for egg wash

Preparation:
1. On a lightly floured surface, roll out and trim dough into two 10- by-7½-inch rectangles. Refrigerate or freeze until firm, about 30 minutes.

2. In a bowl, toss to combine pears, cherries, sugar, cornstarch, lemon juice, salt, pepper, and five-spice powder.

3. Transfer 1 rectangle of dough to a parchment-lined rimmed baking sheet. Spoon fruit mixture evenly onto dough, leaving a 1- inch border. Brush border with beaten egg. Lay remaining rectangle of dough over filling; press gently to seal edges. Refrigerate or freeze until firm, about 30 minutes. Meanwhile, preheat oven to 375°F.

4. Trim edges, and brush top with beaten egg. Cut five 5-inch vents in top. Sprinkle top generously with sugar. Bake until crust is golden and juices are bubbling, about 35 minutes. Transfer pie to a wire rack; let cool at least 20 minutes before serving.

This Free Form recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Lattice-Top Blueberry Pie

A woven lattice makes a striking top for a fruit pie, especially colorful fruit, such as blueberries; the open weave allows a peek at the filling and lets steam escape as the pie bakes. The process of weaving the top is easy to follow—cut the dough into strips, preferably with a fluted pastry wheel, and arrange them on top of the filling. This pie and many others with juicy berry fillings are thickened with cornstarch, which has stronger thickening properties than flour (a more appropriate choice for less juicy apples or pears). You may want to adjust the amount of thickener if the berries are particularly juicy, or if you prefer a firmer or looser pie filling.

MAKES ONE 9-INCH PIE

Ingredients:
• All-purpose flour, for dusting
• Pâte Brisée
• 2 pounds (about 7 cups) fresh blueberries, picked over and rinsed
• ½ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon ground cinnamon
• 1 tablespoon fresh lemon juice
• 1 large egg yolk, for egg wash
• 1 tablespoon heavy cream, for egg wash
• Fine sanding sugar, for sprinkling

Preparation:
1. Preheat oven to 400°F. On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, about ⅛ inch thick. Fit dough into a 9-inch pie plate.

2. In a large bowl, toss together berries, granulated sugar, cornstarch, cinnamon, and lemon juice until combined. Pour mixture into pie plate, piling in center.

3. On a lightly floured surface, roll out remaining disk of dough as in step 1. To make lattice, cut dough into ten 1-inch-wide strips using a fluted pastry wheel. Lightly brush edge of dough in pie plate with water. Carefully arrange dough strips on top, weaving to form a lattice. Trim dough to a 1-inch overhang. Fold edges under as desired, and crimp with a fork. In a small bowl, whisk together egg yolk and cream for egg wash; brush on top of dough strips and edge of pie shell. Generously sprinkle with sanding sugar. Refrigerate or freeze pie until firm, about 30 minutes.

4. Transfer pie plate to a parchment-lined rimmed baking sheet, and bake until crust begins to brown, about 20 minutes. Reduce heat to 350°F. Continue baking until crust is deep golden brown and juices bubble, 55 minutes more. (If crust browns too quickly, tent pie with foil.) Transfer pie to a wire rack; let cool completely, at least 3 hours, before serving.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Miniature Meat Pies (Pastel de Carne)

For something so small, these tiny pies have achieved star status in the region of Bahia. Baked pastels are served as appetizers or snacks. The fillings vary depending on the region, but one thing is consistent—pastels are outrageously delicious. When preparing this recipe, you can use a food processor to make the pastry. Ask your adult assistant to help with that step. Or the pastry can be made by hand.

Makes about 34 mini pies

Ingredients for The Pastry:
• 3 cups all-purpose flour
• 1 teaspoon salt
• ½ stick very cold unsalted butter (2 ounces)
• 2 eggs
• 3 tablespoons vegetable oil
• ¼ cup ice water

Ingredients for The Filling:
• 1 small yellow onion
• 2 garlic cloves
• 2 tablespoons extra-virgin olive oil
• 1 pound ground beef round or sirloin
• 8 to 10 sprigs flat-leaf parsley
• 1 teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon salt
• 1 cup tomato sauce or tomato salsa
• 5 to 6 drops Tabasco sauce or to taste
• ¼ cup grated Parmesan cheese
• 10 green olives stuffed with pimiento

On your mark . . .

• To make the pastry in a food processor, follow the manufacturer’s instructions for making pie crust but use the ingredients listed above.
• Dust the ball of dough with a little flour, cover it in plastic wrap, and refrigerate for 1 hour or overnight.
• To make the pastry by hand, place the flour and salt together in a large bowl, and whisk to blend them together.
• Carefully cut the cold butter into small chunks and add to the flour in the bowl.
• Using a pastry cutter, or the tips of your very clean fingers, combine the butter and flour together into a coarse, crumbly mixture.
• Work quickly to keep the butter cold. Don’t worry if the butter is not fully combined with the fl our, it should be the size of small peas.
• Add the egg and vegetable oil and, using the pastry cutter or a fork, combine the ingredients. Add a little of the ice water and mix well.
• Slowly add the remaining water and continue to mix until you can press the dough into a ball.
• Place the dough onto a lightly floured countertop and knead it a few times. Be careful not to overwork the dough.
• Dust the ball of dough with a little flour, seal it in a plastic bag, or wrap it and refrigerate it for 1 hour or overnight.

Get set . . .

• To make the filling, peel the onion, chop it into small pieces, measure ¾ to 1 cup, and set aside.
• Slightly crush the garlic by laying the fl at side of a chef’s knife on the clove and pressing evenly to break open the skin. Remove the skin, cut off the root end, and chop the garlic. Measure 1 tablespoon and set it aside.
• Wash the parsley to remove any dirt, shake off the excess water, and then roll it in a paper towel to blot any remaining moisture. Remove the stems, finely chop the leaves, measure ¼ cup, and set aside.

Cook!

• Heat the oil in a 10-inch frying pan over medium heat for 30 to 40 seconds.
• When the oil is hot but not smoking, add the onions and garlic, and sauté for 2 to 3 minutes.
• Add the ground beef, chopped parsley, cumin, paprika, salt, pepper, tomato sauce, and Tabasco, if using it.
• Break the meat up with a metal spoon as you mix the ingredients together. This is a slow process so be patient.
• Reduce the heat to low and cook for 10 minutes. Stir occasionally to keep the beef from sticking, and maintain enough heat to keep the liquid at a simmer as it cooks.
• Once the meat has cooked and most of the liquid has reduced, pour the fi lling into a heatproof bowl.
• Put the olives into a hand strainer or colander and rinse with cold water. Chop the olives and add them to the fi lling along with the grated cheese.
• Let the fi lling cool while you roll out the pastry.
• Preheat the oven to 400°F.
• Lightly grease a mini-muffi n tin (24 1 ¾ x 1-inch muffi n cups) with butter.
• To do this, tear off a square piece of wax paper and spread a little butter on. Rub the inside of each muffin cup with the buttered wax paper.
• Remove the pastry from the refrigerator.
• Lightly fl our a rolling pin and sprinkle a little fl our on a clean counter top.
• Cut the pastry into three sections. Cover and refrigerate two sections of the pastry while you roll out the first.
• Roll the pastry out with the rolling pin, flipping it over occasionally, until it is about 1⁄8 inch thick.
• Continue to lightly dust the rolling pin with small amounts of flour, but only if the pastry is sticking.
• Using a 3-inch round cookie cutter or a clean, empty soup can from which you have removed the lid on one end, cut the pastry into circles. To do this press the cutter into the pastry, but don’t twist it.
• Keep the circles right next to each other as indicated by the illustration.
• Pull up one circle of the cut dough, and lay it into the muffin tin. Gently push it down into the cup.
• Repeat until all the circles are cut, and the cups are filled.
• Add a teaspoon of the fi lling into the pastry cup.
• Gently press the top edge of the pastry around the filling being careful not to seal it.
• Repeat until all the pastry cups are filled.
• Set the tin on the middle rack of the preheated oven and bake for 25 minutes or until golden brown.
• Remove the pies from the oven and let cool for 5 to 10 minutes, and then lift them out of the tin and let them cool on a rack.
• Serve warm or at room temperature.

Chef’s Tip: The left over pastry should not be re rolled to make additional pastry cups. It will become too tough from being over worked.

This Appetizers recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p41 till p45'

Classic Apple Pie

Apple pie is the best-known example of a fruit pie, and for many, it serves as an introduction to doublecrust pie-making. To begin, you’ll need a big bowlful of tart, firm apples; use a mix of varieties for the best flavor. The apples are tossed with lemon juice, sugar, spices, and flour, the last of which thickens the juices. Keeping the dough cool as you work is crucial; refrigerate it between steps and before baking to promote a flaky crust and help the pie maintain its shape. A few vents in the top crust will allow steam to escape. For shine and sparkle, brush the top with an egg wash and sprinkle with sanding sugar. Flute or crimp the edges as desired, and feel free to embellish the top crust with cutouts made from scraps of dough. Finally, resist the temptation to cut into the pie before it has completely cooled (about 3 hours); otherwise it will not have time to set properly.

MAKES ONE 9-INCH PIE

Ingredients:
• 3 tablespoons all-purpose flour, plus more for dusting Pâte Brisée
• 1 large egg yolk, for egg wash
• 1 tablespoon heavy cream, for egg wash
• 3 pounds assorted apples, such as Macoun, Granny Smith, Cortland, Jonagold, and Empire, peeled, cored, and cut into ¼-inch-thick slices
• 2 tablespoons fresh lemon juice
• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• ⅛ teaspoon salt
• 1 tablespoon cold unsalted butter, cut into small pieces
• Coarse sanding sugar, for sprinkling
• Vanilla ice cream, for serving (optional)

Preparation:
1. On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, ⅛ inch thick. Fit into a 9-inch pie plate (do not trim overhang). Refrigerate or freeze until firm, about 30 minutes.

2. Adjust an oven rack to lowest position. Preheat oven to 425°F. Whisk together egg yolk and cream for egg wash.

3. In a large bowl, toss together apples, flour, lemon juice, granulated sugar, cinnamon, nutmeg, and salt until combined; pour mixture into chilled pie shell, piling in center. Dot mixture with butter.

4. Roll out remaining disk of dough as in step 1. Using a sharp paring knife, cut slits in top of dough. Brush rim of bottom crust with egg wash. Center dough on top of pie plate, and trim with kitchen shears, leaving 1-inch overhang. Tuck dough under bottom piece, and crimp edges as desired. Brush pie with egg wash, and sprinkle generously with sanding sugar. Refrigerate or freeze until firm, about 30 minutes.

5. Transfer pie plate to a parchment-lined rimmed baking sheet. Bake on lowest rack until crust begins to turn light brown, about 25 minutes. Reduce heat to 375°F, and bake until crust is golden brown and juices bubble, 60 to 75 minutes more. (The high initial temperature helps the crust set quickly, keeping it from becoming soggy. Reducing the heat allows the apples to cook through without burning the crust; if top crust or edges are browning too quickly, tent pie with foil.) Transfer pie to a wire rack to cool completely. Serve with vanilla ice cream, if desired.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Mile-High Lemon Meringue Pie

Lemon meringue pie is a perfectly balanced dessert marked by swirling peaks of sweet, nearly weightless meringue atop a rich mouth-puckering filling. A few tricks are in order, however, to help prevent common mishaps, such as a soggy crust or runny filling. First, the crust must be fully blindbaked so that it gets crisp and firm. A half-utter, half-shortening crust like the one used here has a pleasantly crumbly, tender texture. (Substitute an all-butter crust, if you prefer.) The stove-top custard filling is thickened with egg yolks and cornstarch. It must come to a full boil and then cook for several minutes in order to activate the cornstarch and thicken properly.

MAKES ONE 9-INCH PIE

Ingredients:
• All-purpose flour, for dusting
• ½ recipe Pâte Brisée, Shortening Variation
• ¼ cup cornstarch
• 1 cup sugar
• 1½ teaspoons finely grated lemon zest plus ½ cup fresh lemon juice (from 4 lemons)
• ¼ teaspoon salt
• 2 cups water
• 4 large egg yolks (reserve whites for meringue)
• 4 tablespoons unsalted butter, room temperature
• Mile-High Meringue Topping

Preparation:
1. On a lightly floured surface, roll out dough to a 13-inch round. Fit into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Tuck overhang under, flush with rim, and crimp edges. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

2. Preheat oven to 375°F. Line shell with parchment, and fill with pie weights or dried beans. Bake until edges begin to turn golden, 15 to 18 minutes. Remove weights and parchment. Bake until crust is golden brown, 15 to 18 minutes. Let cool completely on a wire rack.

3. Combine the cornstarch, sugar, zest, and salt in a saucepan. Whisk in the water. Cook over medium heat, stirring, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).

4. In a medium bowl, whisk egg yolks until combined. Pour in cornstarch mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it returns to a boil, 1 to 2 minutes. Remove from heat, and stir in lemon juice. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next. Let custard cool in saucepan on a wire rack 10 minutes, whisking occasionally.

5. Pour custard into crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 6 hours or up to overnight.

6. Heap meringue on top of filling, making sure it extends to edge and touches crust (to prevent shrinking). Use a kitchen torch to lightly brown meringue peaks. Alternatively, place pie under the broiler for 1 or 2 minutes; watch carefully to ensure meringue doesn’t burn. Serve immediately.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Pumpkin Pie

Making a single-crust pie is a natural next step after a free-form galette. Here, the filling—a custard of pumpkin purée, eggs, and evaporated milk—is quickly mixed by hand in one bowl. The pie’s simple construction offers an excellent opportunity to experiment with embellished edges, such as a wreath of autumn leaves (pictured), made with a one-inch leaf cutter, or a wheatlike braid (pictured; you will need one whole recipe pâte brisée for the shell plus the braid). The key to a great pumpkin pie is to partially bake the crust—called blind baking—before adding the filling. The twice-baked crust stays firm and crisp beneath the creamy custard.

MAKES ONE 9-INCH PIE

Ingredients:
• All-purpose flour, for dusting
• ½ recipe Pâte Brisée
• 2 large whole eggs, lightly beaten, plus 1 large egg yolk, for egg wash
• 1 tablespoon water
• 1 cup packed light brown sugar
• 1 tablespoon cornstarch
• ½ teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• 1½ cups unsweetened pumpkin purée, canned or fresh
• 1½ cups evaporated milk Whipped Cream, for serving (optional;)

Preparation:
1. On a lightly floured surface, roll out 1 disk of dough to a 13-inch round, ⅛ inch thick. Fit into a 9-inch pie plate. Trim excess dough flush with rim (reserve scraps). Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.

2. Meanwhile, on a lightly floured piece of parchment, roll out scraps. Using a 1-inch leaf-shaped cutter, cut out 40 leaves from dough. Transfer cutouts to a parchment-lined rimmed baking sheet. Using a paring knife, etch veins in each leaf. Refrigerate until ready to use.

3. In a small bowl, whisk together egg yolk and the water; lightly brush one side of each leaf with egg wash. Arrange leaves, slightly overlapping, around edge of crust, making sure they do not extend over edge, to prevent them from browning too quickly. Lightly brush bottom of each leaf with egg wash as you work. Refrigerate shell 30 minutes.

4. Preheat oven to 375°F. Line pie shell with parchment; fill with pie weights or dried beans. Bake 20 minutes. Carefully remove weights and parchment, and continue to bake until golden brown, 10 minutes more. Let cool on a wire rack. (Keep oven on.)

5. In a large bowl, whisk together sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin, and 2 eggs. Add evaporated milk, and whisk to combine. Pour filling into partially baked crust.

6. Place pie plate on a rimmed baking sheet; bake until edges are set but center is still slightly wobbly, 35 to 40 minutes. Transfer plate to a wire rack to cool completely. Serve with whipped cream, if desired.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Pecan Pie

Home cooks in the South take great pride in their pecan pies, but the Thanksgiving classic is well loved in all corners of the United States. Sometimes it’s flavored with bourbon (add two tablespoons to the egg mixture in step 2) or chocolate (stir in half a cup of coarsely chopped semisweet chocolate along with the pecans in the same step). Cream cheese gives this crust a slightly tangy flavor. A fluted edge, made by shaping the dough with your knuckles or fingertips, is both decorative and practical—it helps anchor the crust to the pie plate, preventing it from shrinking or sliding as it bakes.

MAKES ONE 9-INCH PIE

Ingredients:
• All-purpose flour, for dusting Cream Cheese Pie Dough
• 4 cups (13 ounces) pecan halves, toasted
• 4 large eggs, lightly beaten
• 1 cup packed dark brown sugar
• 1 cup light corn syrup
• ½ cup (1 stick) unsalted butter, melted and cooled
• 2 tablespoons pure vanilla extract
• ½ teaspoon salt

Preparation:
1. On a lightly floured surface, roll out dough to a 13-inch round. Fit dough into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang. Turn overhang under, flush with rim. Flute edge. Refrigerate or freeze until firm, about 30 minutes.

2. Preheat oven to 325°F. Set aside 1¼ cups pecan halves; coarsely chop remaining 2¾ cups pecans. Stir together eggs, sugar, corn syrup, butter, vanilla, and salt in a medium bowl until well combined. Stir in chopped pecans, and pour mixture into prepared pie shell, spreading evenly. Arrange reserved pecan halves on top in concentric circles until surface is completely covered.

3. Place pie on a rimmed baking sheet, and bake until filling is just set and crust is golden brown, about 90 minutes. (If nuts are getting too dark, tent pie loosely with foil.) Transfer to a wire rack, and let cool completely before serving. (Pie can be stored at room temperature, loosely covered, up to 1 day.)

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine'.

Classic Chocolate Cream Pie

With its foolproof crust and easy custard filling, this pie is a breeze to put together, and a good place to start if you’re a novice baker. Instead of rolling out dough, you press a ground-cookie mixture into a pie plate and bake for ten minutes or so. The chocolate filling is a cinch, as are the cream topping and chocolate garnish. The only hard part is waiting for the pie to chill thoroughly, preferably overnight, before savoring the end result. Because of the cornstarch, the filling sets up quite nicely and slices well; nevertheless, if you prefer something with a firmer texture, you can add gelatin (see step 3, below).

Makes One 9-Inch Pie

Ingredients for the Crust:
• 25 chocolate wafers (6 ounces), or 1½ cups wafer-cookie crumbs
• 4 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar Pinch of salt

Ingredients for the Filling:
• 2½ cups milk
• 4 ounces bittersweet chocolate (preferably 61 percent cacao), chopped
• ½ cup granulated sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 teaspoon unflavored powdered gelatin (optional)
• 2 tablespoons cold water (optional)
• 4 large egg yolks
• 1 teaspoon pure vanilla extract

Ingredients for the Topping:
• 1 cup heavy cream
• ¼ cup confectioners’ sugar
• Chocolate curls, for garnish

Preparation:
1. Make the crust: Preheat oven to 350°F. In a food processor, pulse wafers until fine crumbs form. Add butter, sugar, and salt, and process until combined. Press mixture firmly into bottom and up sides of a 9-inch pie dish. Refrigerate until firm, about 15 minutes. Bake until crust is fragrant, about 10 minutes. Let cool completely on a wire rack.

2. Make the filling: In a medium saucepan, heat milk and chocolate over medium-high, whisking occasionally, until chocolate is melted. In a small bowl, whisk together granulated sugar, cornstarch, and salt. Add 1 cup of milk mixture and whisk until smooth. Return mixture to saucepan; whisk to combine. Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes (about 2 minutes after it comes to a boil).

3. If using gelatin, sprinkle 1 teaspoon over the 2 tablespoons cold water in a small bowl; let stand until softened, about 5 minutes. In a medium bowl, whisk egg yolks. Slowly whisk hot milk mixture into yolks. Return mixture to saucepan, and continue cooking custard over medium heat, stirring constantly, until custard is thick and bubbles appear in center, 1 to 2 minutes. Remove from heat. Add softened gelatin, if using, and whisk until dissolved. Stir in vanilla. Let cool about 10 minutes, whisking 2 or 3 times.

4. Pour custard into baked and cooled crust. Press a piece of plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours or up to 1 day.

5. Make the topping: With an electric mixer on medium-high speed, whisk cream just until soft peaks form. Add confectioners’ sugar and whisk until stiff peaks form. Spread whipped cream over custard. Garnish pie with chocolate curls just before serving.

This Classic recipe was published in 'Martha Stewart's New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites by Martha Stewart Living Magazine - p'.

Chocolate Chip Rocky Road Pie

Ingredients:
• ½ cup butter
• 1 cup brown sugar, packed
• 1 egg, slightly beaten
• 2 tablespoons hot water
• 1 teaspoon vanilla
• 1 cup flour, sifted
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1/8 teaspoon baking soda
• ½ cup nuts, chopped
• 1 cup mini semisweet chocolate chips, divided
• 1 cup miniature marshmallows, divided

Preparation:
Melt butter over low heat; mix in brown sugar until well blended. Add egg, hot water, and vanilla. In separate bowl, stir together flour, baking powder, salt, and baking soda. Add to sugar mixture; mix well. Mix in nuts, half of chocolate chips, and half of marshmallows. Spread mixture into two 9-inch pie plates. Sprinkle with remaining chips and marshmallows. Bake at 350 degrees for 20 minutes. Cool.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p88'.

Cookies and Cream Pie

Image Copyright © 2010 by Barbour Publishing, Inc.

Ingredients:
• 1 (3.9 ounce) package chocolate instant pudding, prepared
• 1 (8 ounce) container frozen whipped topping, thawed
• 1½ cups chocolate sandwich cookie crumbs
• 1 (9-inch) prepared chocolate crumb piecrust

Preparation:
Prepare pudding according to pie filling directions on package; allow to set. When pudding is ready, fold in whipped topping. Add cookie crumbs; stir. Pour mixture into prepared piecrust. Freeze pie until firm. Thaw in refrigerator before serving.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p86'.

Chocolate Bar Pie

Ingredients:
• 4 ounces cream cheese, softened
• 1 tablespoon and 1¾ cups milk, divided
• 2 (12 ounce) containers frozen whipped topping, thawed and divided
• 2 (2.7 ounce) chocolate-covered caramel peanut nougat candy bars, chopped
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 (9-inch) chocolate piecrust

Preparation:
In a large bowl, mix cream cheese and 1 tablespoon milk with wire whisk until smooth. Gently stir in 2 cups whipped topping and chopped candy bars; set aside. In a medium bowl, add 1¾ cups milk and pudding mix. Beat with wire whisk for 1 minute. Gently stir in ½ cup whipped topping. Spread half of the pudding mixture on bottom of crust. Spread cream cheese mixture over pudding mixture. Top with remaining pudding mixture. Refrigerate for 4 hours or until pie is set. Garnish with remaining whipped topping.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p85'.

Chocolate Peanut Butter Pie

Image Copyright © 2010 by Barbour Publishing, Inc.

Ingredients:
• 2 cups extra crunchy peanut butter
• 1 (8 ounce) package cream cheese, softened
• 2 cups powdered sugar
• 1 cup milk
• 3 (8 ounce) containers frozen whipped topping, thawed and divided
• 3 (9 inch) prepared chocolate crumb piecrusts

Preparation:
Mix peanut butter and cream cheese until smooth. Add powdered sugar, milk, and 12 ounces (1½ containers) whipped topping. Blend thoroughly and pour into piecrusts, spreading evenly. Top each pie with 4 ounces whipped topping. (These pies freeze and keep well.)

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p84'.

Chocolate Almond Pie

Ingredients:
• ½ cup milk
• 16 large marshmallows
• 6 chocolate-almond candy bars
• 1 cup whipping cream, whipped
• 1 (9-inch) piecrust, baked and cooled
• Whipped topping
• Chocolate curls

Preparation:
Heat milk in saucepan until hot; dissolve marshmallows in hot milk. Break and add candy bars. Stir until melted. Remove from heat and cool. Fold in 1 cup whipped cream. Pour into baked 9-inch piecrust. Refrigerate until set. Serve with sweetened whipped cream and chocolate curls.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p83'.

French Silk Chocolate Pie

Image Copyright Owned © 2010 by Barbour Publishing, Inc.

Ingredients:
• 1 cup butter
• 1½ cups sugar
• 4 tablespoons unsweetened cocoa powder
• 2 teaspoons vanilla extract
• 4 eggs
• 1 (9-inch) baked piecrust

Preparation:
In a large bowl, cream together the butter and sugar. Blend in the cocoa and vanilla. With an electric mixer on high speed, beat in one egg until thoroughly blended. Repeat with each remaining egg. Keep whipping until fluffy. Spread mixture into the prepared pie shell. Refrigerate until chilled. Top with whipped topping if desired.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p82'.

Chocolate Raspberry Cheese Pie

Ingredients:
• 2 (3 ounce) packages cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 egg
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen raspberries
• 1 (9-inch) chocolate piecrust
• 2 (1 ounce) squares semisweet baking chocolate
• ¼ cup whipping cream

Preparation:
Preheat oven to 350 degrees. In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add egg, lemon juice, and vanilla; mix well. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake for 30 to 35 minutes or until center is almost set. Cool. In a small saucepan over low heat, melt chocolate with whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with chocolate glaze. Allow to chill before serving.

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p81'.

White Chocolate Pie

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p80'.


Image is owned by 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes'

Ingredients:
• 1 (12 ounce) package white chocolate chips
• ½ cup whipping cream
• ¼ cup butter
• 2 teaspoons light corn syrup
• 1 (10 ounce) bag frozen raspberries, thawed
• 1 (10-inch) baked pie shell

Preparation:
Microwave chips until melted. In saucepan, combine whipping cream, butter, and corn syrup. Bring to a boil, stirring constantly. Pour over chocolate; stir until blended and smooth. Stir in raspberries. Spoon into pie shell. Chill until firm.

Fudgy Pecan Pie

This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p79'.

Ingredients:
• 2 squares semisweet chocolate
• ¼ cup butter
• 1 (14 ounce) can sweetened condensed milk
• ½ cup hot water
• 2 eggs, well beaten
• 1¼ cups pecan pieces
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 1 unbaked piecrust

Preparation:
Preheat oven to 350 degrees. In saucepan over low heat, melt chocolate and butter. Stir in milk, hot water, and eggs; mix well. Remove from heat; stir in pecans, vanilla, and salt. Pour into piecrust. Bake for 40 minutes or until center is set. Cool on wire rack. Serve pie warm or chilled. Store covered in refrigerator.