RICCOTA CHEESE PIE

Ingredients

• Pie Filling:
• 12 eggs
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 3 pounds ricotta cheese
• 1/4 cup miniature semisweet chocolate chips, or to taste (optional)
• Sweet Crust:
• 4 cups all-purpose flour

• 5 teaspoons baking powder
• 1 cup white sugar
• 1/2 cup shortening, chilled
• 1 tablespoon shortening, chilled
• 4 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 tablespoon milk (optional)

Directions

1. Beat the 12 eggs, 2 cups sugar and vanilla extract together in a large bowl. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note). Set aside.
2. Combine the flour, baking powder, and 1 cup sugar together. Cut in 1/2 cup plus 1 tablespoon shortening until the mixture resembles coarse crumbs. Mix in 4 beaten eggs and 1 teaspoon vanilla extract. Divide dough into 4 balls, wrap in plastic, and chill for at least 30 minutes.
3. Preheat oven to 325 degrees F (165 degrees C). Grease two deep-dish pie plates.
4. Roll out 2 of the balls to fit into the pie pans. Do not make the crust too thick, as it will expand during cooking. Do not flute the edges of the dough. Roll out the other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. (Alternately, you can use cookie cutters and place the cutouts on the top of the pies.)
5. Pour the ricotta filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut-outs. Brush top of pie with milk for shine, if desired. Place foil on the edge of crust.
6. Bake in preheated oven for 20 to 30 minutes; remove foil. Rotate pies on the rack so they will bake evenly. Continue to bake until a knife inserted in the center of each pie comes out clean, 25 to 30 minutes more. Cool completely on wire racks. Refrigerate until serving.

GERMAN CHOCOLATE PIE

Ingredients

• 1/3 cup white sugar
• 3 tablespoons cornstarch
• 1 1/2 cups milk
• 1 (4 ounce) bar German sweet chocolate, chopped
• 1 tablespoon butter
• 2 egg yolks, beaten
• 1 teaspoon vanilla extract

• 1 (9 inch) pie crust, baked
• 1 egg
• 1 (5 ounce) can evaporated milk
• 1/2 cup white sugar
• 1/4 cup butter
• 1 1/3 cups flaked coconut
• 1/2 cup chopped pecans

Directions

1. In a medium saucepan, combine the 1/3 cup sugar and the cornstarch. Stir in the milk, chocolate, and 1 tablespoon butter or margarine. Cook and stir till thickened and bubbly. Reduce heat; cook and stir 2 minutes more.
2. Gradually stir about 1 cup of mixture into egg yolks. Return mixture to saucepan; bring to boiling. Cook and stir 2 minutes more. Stir in vanilla.
3. Turn the hot pie filling into the baked pie shell.
4. In another saucepan, combine the beaten egg, evaporated milk, the 1/2 cup sugar, and 1/4 cup butter or margarine. Cook and stir over medium heat just till the mixture is thickened and bubbly. Stir in the coconut and pecans.
5. Spread the pecan mixture evenly over the chocolate filling. Cool the pie on a wire rac

CHOCOLATE CARAMEL NUT PIE

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1 tablespoon white sugar
• 6 tablespoons butter, melted
• 6 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 4 ounces semisweet chocolate chips
• 1 (1 ounce) square unsweetened chocolate, chopped
• 1/2 cup butter, diced
• 1/2 cup white sugar

• 1 egg
• 1 egg white
• 1 teaspoon vanilla extract
• 4 (2.16 ounce) bars chocolate-coated caramel-peanut nougat candy, chopped
• 10 ounces cream cheese, softened
• 1/3 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 ounces milk chocolate, chopped
• 2 tablespoons heavy whipping cream

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Crust: In a medium mixing bowl combine graham cracker crumbs, sugar, and melted butter. Mix all together and press mixture firmly into a 9 inch pie pan.
3. To Make Fudge Layer: In a medium mixing bowl combine flour, baking powder, and salt. Mix well. In a double boiler melt semisweet chocolate and unsweetened chocolate together with 1/2 cup butter or margarine, stirring until smooth. Cool slightly.
4. Meanwhile beat sugar, whole egg, and egg white in a medium bowl until slightly thickened. To this mixture add vanilla and cooled chocolate. Mix until well blended. Stir in dry ingredient mixture and mix until just combined. Pour mixture into crust and bake in preheated oven for about 17 minutes, or until just set. Cool on a rack for 10 minutes. Place candy bar slices on this layer.
5. To Make Cream Cheese Layer: In a medium mixing bowl beat cream cheese and sugar until blended. Add egg and vanilla extract and beat until smooth. Spread mixture over candy bars and bake for 15 minutes, or until set. Cool on rack.
6. To Make Garnish: In a small saucepan stir milk chocolate and whipping cream over low heat until smooth. Drizzle over pie. Refrigerate and serve chilled

CHEDDAR PEAR PIE

Ingredients

• FOR THE CRUMBLE
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup shredded Cheddar cheese
• 1/4 cup butter

• FOR THE PIE
• 6 cups peeled and sliced pears
• 1 tablespoon fresh lemon juice
• 1/2 cup brown sugar
• 3 tablespoons cornstarch
• 3/4 teaspoon ground cinnamon
• unbaked pie crust

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Combine the flour, 1/2 cup brown sugar, and Cheddar cheese. Cut in the butter until the mixture resembles coarse crumbs.
3. Toss the sliced pears with the lemon juice. Combine the 1/2 cup brown sugar, cornstarch, and cinnamon in a separate bowl. Add the sugar mixture to the pears and toss to coat.
4. Transfer the pears to the pie crust and top with the crumble mixture. Bake in the preheated oven until the top is golden brown, about 45 minutes.

BILL CLINTON'S LEMON CHESS PIE

Bill Clinton's favorite pie!!!"

Ingredients

• 1 (9 inch) pie shell
• 2 cups white sugar
• 1/2 cup butter, softened
• 5 eggs, beaten
• 1 cup milk

• 1 tablespoon all-purpose flour
• 1 tablespoon cornmeal
• 1/4 cup fresh lemon juice
• 3 tablespoons lemon zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large mixing bowl, cream together sugar and butter or margarine until light and fluffy. Beat in eggs and milk. Add flour, cornmeal, lemon juice, and lemon rind. Mix until smooth. Pour mixture into pastry shell.
3. Bake in preheated oven for 35 to 40 minutes, until set in center.

CHESS PIE

Ingredients

• 1/2 cup butter
• 2 cups white sugar
• 1 teaspoon vanilla extract
• 4 eggs

• 1 tablespoon cornmeal
• 1/4 cup evaporated milk
• 1 tablespoon distilled white vinegar
• 1 (9 inch) unbaked pie shell

Directions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a large bowl, mix the butter, sugar and vanilla together. Mix in the eggs, then stir in the cornmeal, evaporated milk and vinegar until smooth.
3. Bake for 10 minutes in the preheated oven, then reduce heat to 300 degrees F (150 degrees C) for 40 minutes. Let cool. Cut and top servings with whipped cream. You will think you have died and gone to heaven.

BUTTERMILK CHESS PIE

"This simple buttermilk custard pie is an American classic."

Ingredients

• 2 cups white sugar
• 2 tablespoons all-purpose flour
• 5 eggs
• 2/3 cup buttermilk

• 1/2 cup melted butter
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie crust

Directions

1. Preheat oven to 350 degrees F (175 degrees C.)
2. In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
3. Bake in the preheated oven for 45 minutes, or until filling is set.