Ingredients

4 eggs

1/2 C sugar

4 Tbl rum (optional)

1/2 tsp salt

1 (6-oz) pkg. semi-sweet chocolate chips, divided (1 cup)

3/4 C dark corn syrup

1/4 C butter, melted

1 tsp vanilla

1-1/2 C pecan halves

1 9" unbaked pie shell

1 C heavy cream

Preparation: Preheat oven to 350 degrees. Lightly beat together eggs, corn syrup, sugar, butter, 3 tablespoons rum, vanilla and salt. DO NOT OVERBEAT. Stir in pecan halves and 1/2 cup chocolate chips. Pour into pie shell. Cover edges with foil. Bake at 350 for 25 minutes. Remove foil. Bake for 20 to 25 minutes more until knife inserted in center comes out clean. Cool. Whip cream and remaining 1 tablespoon rum until soft peaks form. Gently fold in melted chips. Top pie with whipped cream. Store both in refrigerator.

Ingredients

Flaky Piecrust:

2 C flour

1/2 tsp salt

3/4 C lard, chilled

1/4 C butter, chilled

1/3 C ice water

Pie Filling:

12 'Winesap' apples

1/3 C granulated sugar

1/2 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ground cloves

1 Tbl fresh lemon juice

6 Tbl melted butter

1/3 C brown sugar

1 large tablespoon cornstarch

juice from baked apples

Mix flour and salt. Cut lard and butter into the flour with a wire pastry blender until it is the texture of cornmeal. Mix in water, tossing with a fork, and using only enough to allow dry ingredients to be formed into a ball. Divide dough in half, and roll out each half into a pie-size circle. Chill crusts on cookie sheets, well wrapped in plastic wrap, for a few hours or overnight. Preheat oven to 375 degrees F. Peel, core, and dice apples. Mix with sugar, spices, lemon juice, and butter. Bake in a covered dish for 40 minutes. Remove from oven and set aside. In a small saucepan, mix the brown sugar and cornstarch, and carefully pour in the juices from the baked apples. Stir over high heat until bubbly and thick. Pour this sauce over the baked apples and stir. Line a 9-inch pie plate with one crust. Fill with apple mixture. Cover with top crust and crimp. Prick the top crust to make steam vents. Bake at 450 degrees for 15 minutes, then lower heat to 350 degrees and bake for 35 minutes. Remove from oven when golden brown and bubbly. Cool and serve. Makes 6 to 8 servings

Ingredients

1-1/2 C graham cracker crumbs

4 Tbl melted butter

1/2 C smooth peanut butter

8 oz cream cheese, at room temperature

3/4 C confectioner's sugar

1/2 C melted semisweet chocolate, at room temperature

3 Tbl milk

2 Tbl chopped roasted peanuts

4 C heavy cream, whipped until thick, in all

1/2 C chopped salted peanuts

1/2 C chocolate shavings and curls

1 C chocolate sauce, slightly warm

Preheat the oven to 350 degrees. In a bowl combine the crumbs, butter and 1/4 cup of the peanut butter. Mix thoroughly. Press the mixture into a 9 inch pie pan. Bake until golden and crisp, about 6 to 8 minutes. Remove from the oven and cool completely. Using an electric mixer, beat the cream cheese with sugar until smooth. Add the remaining 1/4 cup of peanut butter and chocolate. Beat until smooth. Add the milk and peanuts and beat well. Fold half the whipped cream into the peanut butter mixture and spoon into the prepared pie shell. Cover with plastic wrap and refrigerate until firm, about 2 hours. Remove from the refrigerator and spoon the remaining whipped cream over the entire pie. Slice into individual servings. Garnish with peanuts, chocolate shavings and chocolate sauce.

Ingredients

Basic Piecrust for a Double-Crust Pie (below)

1 C packed light brown sugar

1/4 C half-and-half

5 Tbl unsalted butter

1 tsp vanilla extract

7 medium Granny Smith apples, peeled, cored, and cut into 1/4-inch wedges

1 Tbl fresh lemon juice

3 Tbl cornstarch

Grated zest of 1/2 lemon

Grated zest of 1/4 orange, optional

1/2 tsp ground cinnamon

1/4 tsp ground allspice

1/4 tsp ground nutmeg

1 tsp all-purpose flour

Preheat the oven to 375 degrees. In a small saucepan, stir 3/4 cup of the brown sugar and the half-and-half over medium heat until the sugar dissolves. Remove from the heat and add the butter and the vanilla. Stir until the butter melts. Set the caramel mixture aside to cool completely. In a medium bowl, toss the apples with the lemon juice. Add the remaining 1/4 cup brown sugar, the cornstarch, lemon zest, and the orange zest (if using), cinnamon, allspice and nutmeg. On a lightly floured work surface, roll out the larger disk of dough into a 13-inch round about 1/8 inch thick. Fold the dough in half. Transfer to a 9-inch pie pan, and gently unfold the dough to fit into the pan. Sprinkle the bottom of the dough with the flour. Fill the pie pan with the apple mixture. Pour the cooled caramel mixture over the apples. On a lightly floured work surface, roll out the remaining pie dough into a 10- to 11-inch round about 1/8 inch thick. Fold the dough in half, and gently unfold over the apples to cover the filling. Using scissors or a sharp knife, trim the edges of the 2 piecrusts to a 1-inch overhang. Pinching the 2 crusts together, fold the dough under itself so the edge of the fold is flush with the edge of the pie pan. Flute the crust around the edges of the pan. Cut a few slits in the top crust so the steam can escape. Bake until golden brown and the juices are bubbling (look into the slits to check), about 45 minutes. Cool completely on a wire cake rack. Makes 8 servings.

Basic Piecrust

Ingredients

1 1/2 C all-purpose flour

1/2 tsp salt

1/2 C butter-flavored vegetable shortening, chilled

1/3 C iced water

Sift the flour and salt into a medium bowl. Add the shortening. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse crumbs with a few pea-sized bits. Stirring with the fork, gradually add enough of the water until the mixture clumps together (you may need more or less water). Gather up the dough and press into a thick disk. If desired, wrap the dough in wax paper and refrigerate for up to 1 hour. Makes one 9-inch piecrust

Ingredients

One lg can of pure cooked pumpkin

2 large Golden Delicious apples, about 1 pound

1/2 C granulated sugar

juice of 1 lemon

1-1/2 sticks unsalted butter

1/4 C bourbon

2 Tbl raisins

1/4 tsp allspice

1/2 tsp cardamom

3/4 C quick-cooking oats

3/4 C all-purpose flour

3/4 C lightly packed light brown sugar

Preheat the oven to 375 degrees. Peel and core the apples and cut each apple into 16 slices. Toss the slices with the granulated sugar and lemon juice. Heat 1/2 stick of butter in a heavy saucepan over medium-high heat until it melts and starts to sizzle. Add the apple slices. Stir well. Add the bourbon, raisins, allspice and cardamom. As soon as the mixture comes to a boil, lower the heat, cover and simmer for 20 minutes. Then add the cooked pumpkin. Turn off the heat. Make the topping: In a large mixing bowl, combine the oats, flour and brown sugar. Cut the remaining stick of butter into 16 or so pieces and knead it into the oat mixture until you have lumps the size of small peas. Do not overwork it. 5. Butter the bottom of a 12-inch oval casserole. Spread the pumpkin and apple mixture out in it and top with an even layer of the oat mixture. Place under a broiler until the top is sizzling brown, 2 to 3 minutes. Let rest for 5 minutes and serve. Yield: 8 servings.

Ingredients

Filling:

1-1/2 C water

1-1/4 C (packed) light brown sugar

2 Tbl cornstarch

1/2 tsp salt

1-1/4 tsp cinnamon

3/4 tsp nutmeg

pinch of black pepper

2 C fresh blueberries, washed and stemmed

2 lbs peaches, peeled, pitted, and cut into wedges (about 3 C )

1/2 C flour

1 C oatmeal

1/2 stick butter, cut into small pieces

Finish:

1 unbaked 9 inch pie crust

2 C sweetened whipped cream

shaker of powdered sugar

Preheat oven to 350 degrees. In a sauce pan, combine 1 1/2 cups of water, 3/4 cup of brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, whisk until smooth. Place the pan over high heat and bring to a boil. Reduce the heat to medium and simmer for 2 minutes. Remove from heat. Place blueberries and peaches in a mixing bowl and pour the syrup over the fruit. Toss well and cool for 10 minutes. In a mixing bowl, combine the remaining 1/2 cup brown sugar, remaining 1/4 teaspoon cinnamon, remaining 1/4 teaspoon of nutmeg, 1/2 cup of flour, 1 cup of oatmeal, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture. Pour the fruit mixture into the prepared pie shell. Sprinkle the topping over the top of the fruit filling. Bake for 1 hour, or until the crust is golden. Remove the pie from the oven and cool for 15 minutes before slicing. Slice and serve warm. Garnish with sweetened whipped cream and powdered sugar.

Ingredients

From chef and author Emeril Lagasse Emeril's most requested pie recipe.

5 large egg yolks

1/4 C cornstarch

3 to 3 1/2 C heavy cream

1 1/2 C sugar

1 vanilla bean, split and scraped

3 C graham cracker crumbs

1/2 ripe banana, mashed

1/4 pound (1 stick) unsalted butter, melted

3 pounds of bananas, cut crosswise into 1/2-inch slices

3/4 C caramel sauce

1 C chocolate sauce

2 C heavy cream whipped to stiff peaks with 1/2 teaspoon pure vanilla extract and 2 teaspoons granulated sugar

shaved chocolate optional

powdered sugar optional

Caramel Drizzle Sauce

1 C granulated sugar

1/4 C water

1 C heavy cream����

Chocolate Sauce

1/4 C half-and-half

1 Tbl unsalted butter

1/2 lb semisweet chocolate chips

1/4 tsp pure vanilla extract����

Directions for the Pie :In a mixing bowl, combine the egg yolks, cornstarch and 1 cup of the heavy cream. Whisk to blend well. Set aside. Combine the remaining 2 cups cream, 1 1/2 cups of the sugar, and the vanilla bean in a large heavy-bottom saucepan over medium heat, Whisk to dissolve the sugar and bring to a gentle boil, about 10 minutes. Slowly add the egg yolk mixture, whisking constantly until it thickens, about 5 minutes. Be forewarned: the mixture will crack. Don't be alarmed! Pour it into a glass bowl. Press a piece of plastic wrap down over the surface of the mixture to prevent a skin from forming. Let cool completely at room temperature. When cooled, remove the vanilla bean and pour the mixture into the bowl of an electric mixer fitted with a wire whip. Beat at medium-speed to combine the mixture. If it will not combine, warm another 1/2 cup heavy cream and slowly add it to the mixture. Whip until you have a thick and creamy custard. Preheat the oven to 350 degrees. In a mixing bowl, combine the graham cracker crumbs, the remaining sugar and the mashed banana. Mix thoroughly. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Bake until browned, about 25 minutes. Remove the pan from the oven and cool, for about 10 minutes.

Directions for the Caramel Sauce

In a small, heavy-bottomed saucepan, combine the sugar and water and bring the mixture to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, 10 to 15 minutes. Remove from the heat. Stir in the cream, return the saucepan to the high heat and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes. Cool. The sauce can be refrigerated until ready to use. Allow it to reach room temperature before drizzling it over the pie.

Directions for the Chocolate Sauce Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until a thin paperlike skin appears on the top. Do not boil. Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth. Remove from the heat and let cool. The sauce can be kept refrigerated for several days, but it must be returned to room temperature before serving.

Assembling Directions To assemble, spread about 1/2 cup of the custard on the bottom of the crust. Arrange about a third of the banana slices, crowding them close together over the custard. Next, spread 1 cup of the custard over the bananas. Arrange another third of the banana slices close together over the custard. Top with 1 cup custard and the remaining banana slices. Top with the remaining custard, covering the bananas completely to prevent them from turning brown. Cover with plastic wrap and chill for at least 4 hours. To serve, cut pie into wedges and drizzle on the caramel sauce and chocolate sauce. Top with the whipped cream and shaved chocolate. Sprinkle with confectioners sugar. Yields: One 9-inch pie, 8 to 10 servings

Ingredients

1-1/2 C sugar

2 Tbl flour

3 Tbl cocoa

2 eggs

1/2 C butter, melted

1-1/4 C evaporated milk

1/4 C water

3/4 C chopped pecans

1/2 C coconut (sweetened)

1 unbaked 9 inch pie shell

Combine sugar, flour and cocoa. Stir in eggs and butter, add milk, water pecans and coconut; mix well. Pour into pie shell. Bake in preheated 350 degree oven for 35 minutes or until set.

Ingredients

2 pints vanilla ice cream

2 Tbl bourbon

1 chocolate-cookie crumb crust

bourbon fudge sauce (recipe follows)

1/2 C chopped pecans

2 pints coffee ice cream

sweetened whipped cream or Cool Whip

Soften the vanilla ice cream in the refrigerator for about 20 minutes, then spread it evenly in the prepared crust. Top with half the bourbon fudge and half the pecans and freeze for about an hour. Soften the coffee ice cream, and spread over the now firm first layer. Mound the coffee ice cream in the center as necessary. Top with the rest of the fudge and pecans. Decorate with whipped cream and cover loosely. Freeze overnight or at least four hours and serve with warm fudge sauce.

Bourbon Fudge Sauce

4 oz unsweetened chocolate, coarsely chopped

1/2 C brown sugar

1/4 C granulated sugar

3/4 C heavy cream

1/4 C light corn syrup

2 Tbl butter

1/2 tsp vanilla extract

3 Tbl bourbon

Combine first 5 ingredients in a microwavable bowl and microwave about 3 minutes, whisking every minute or so. When the mixture has tickened some, whisk in last three ingredients.

Ingredients

1 C Sugar

4 Tbl Cornstarch

2 Eggs lightly beaten

1/2 C Butter or oleo -- melted

3 Tbl Bourbon or 1 tsp vanilla

1 package Chocolate chips--6 oz.

1 9-inch unbaked pastry shell

Whipped cream

1 C Finely chopped pecans

Combine sugar and cornstarch; beat in eggs; mix in butter, bourbon, chocolate chips and pecans. Pour into pie shell. Bake at 350 degrees for 40 minutes or until puffy and lightly browned. Cool completely. Serve with whipped cream made by beating 1/2 cup heavy cream with 1 tablespoons powdered sugar in a small bowl to soft peaks. Add 1 teaspoon bourbon or 1/2 tsp vanilla and beat to stiff peaks.