Creamy Chocolate Pie

Easy to make and you get to pick a crust, either graham cracker (which I prefer) or regular.

1 baked pie shell (graham cracker or regular)
3 (1 oz.) squares unsweetened or semi-sweet chocolate
14 oz. can sweetened condensed milk
1/4 tsp. kosher salt
1/4 cup hot! water
1 tsp. pure vanilla extract
1 cup whipping cream

In a pan over medium heat, melt the chocolate with the milk and salt. Cook and stir until it’s really thick and fudgy – takes about 6-8 minutes. Add the water and cook and stri until it gets thicker and starts to bubble. Remove it from the heat and add the vanilla. Cool it for 15 minutes, then place in the fridge to cool thoroughly – takes about 30 minutes, then stir and set aside.

In a medium bowl, with an electric mixer (handheld works well here) beat the 1 cup of whipping cream until stiff, then fold this into the cooled chocolate mixture. Pour and spread evently into the pre-cooked & cooled pie shell. Chill this no less than 3 hours.

Sweet Potato Pie

Even if you don’t care for sweet potatoes, chances are you’ll like this pie.

Gingersnap Cookies Crust:
25 gingersnap cookies
4 Tbsp. (1/2 stick) melted butter

1 good sized sweet potato, peeled &; chunked
1 1/2 Tsp. flour
1/2 tsp. kosher salt
3/4 tsp. ginger
3/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. (or a pinch) of ground cloves
1/4 cup sugar
3 large eggs
1 cup sweetened condensed milk
3 Tbsp. melted butter

Preheat your oven to 325 degrees. Place the cookies in a food processor and pulse until fine. Or you can place in a zip lock bag and crush with a rolling pin. Put them in a bowl and stir in the melted butter. Press crumb mixture into the bottom and sides of a 9-inch pie plate or tin. Bake for 12 minutes. Set aside.

Then turn the oven up to 375 degrees. Peel and chunk the potato, place it into a saucepan and cover with cold water. Bring to a boil, reduce to simmer and simmer for 15 minutes. Drain.

Combine the flour, salt, ginger, cinnamon, nutmeg and cloves in a bowl and set them aside.
Put the drained potatoes into the an electric mixer bowl, or a large bowl. Add the sugar, eggs, and condensed milk. Mix them until combined, then add the other 3 Tbsp. of butter. Add the flour mixture and combine. Pour this filling into the crust and bake until it’s set – this takes about 35 minutes. Place on cooling rack. Serve at room temperature. Dig in!

My Apple Pie

This is a crumb-topped apple pie simply because I forgot to make a 2-crust pie dough today when I was preparing this! Oh well, mistakes sometimes turn out to be delicious!

Single crust pie dough
8-10 granny smith apples, peeled & chunked
1/2 cup sugar
1/8 tsp. salt
1-1/2 Tbsp. cornstarch
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 tsp. vanilla extract (pure please!)

Crumbly Topping:
1/3 cup flour
1/3 cup white sugar
1/4 cup (1/2 stick) butter – cut up
1/2 tsp. cinnamon

Preheat your oven to 425 degrees and line a rimmed sheet (cookie sheet) with parchment or aluminum foil – you definitely wanna do this so your oven doesn’t get icky from spillage.

Place the pie dough in the pie plate and set in the fridge while you prepare the apples. Peel each apple and cut off chunky pieces and place in a large bowl. Sprinkle on all the rest of the filling ingredients and mix thoroughly. Carefully pour this into the pie crust shell and set aside.

Meanwhile, prepare the crumbly topping. Mix it all together with your fingers and hands in a medium sized bowl. Sprinkle it all over the apples in the shell. Place pan on the parchment/aluminum foil lined sheet and place in the oven. Bake for 15 minutes, then lower the temperature to 350 for 45 more minutes. It will be juicy and bubbly. Let cool on a rack.

Decadent Apple Pie

Yes, this is a bit over the top but it’s an extra special apple pie for those extra special occasions. It’s not a lot of work, just a lot of words.

Graham Cracker Crust
1 1/2 cups graham cracker crumbs
3 Tbsp. white sugar
1/2 tsp. ground cinnamon
6 Tbsp. butter – melted
3/4 cup caramel flavored ice cream topping
1 cup chopped pecans

Preheat your oven to 375 degrees and then make the crust. In a medium bowl, combine the crumbs, sugar, cinnamon and butter. Mix it well with a fork, the press into a 10-inch (or deep dish) pie plate and press up the sides. Bake for 8 minutes. Remove from the oven and let it cool completely – this is very important that it cools completely. Then pour slowly and evenly pour the caramel ice cream topping into the cooled pie shell; sprinkle the chopped up pecans on top. Refrigerate while you make the filling.

Apple Filling:
5 peeled, cored and sliced very thin Granny Smith’s
5 Tbsp. butter
1/2 cup packed brown sugar
1/4 tsp. kosher salt
1 tsp. ground cinnamon

In a large skilled, melt the butter over medium heat then add the sugar, salt & cinnamon. Stir this with a wooden spoon. Add the apples and stir well. Cook this over medium to high heat for about 15 minutes – until apples have softened and are tender. Let cool for 10 minutes then gently pour/spread into the pie shell. Reduce the oven to 350 degrees and begin the Cream Cheese Topping.

Cream Cheese Topping
8 oz. pkg. Philadelphia Cream Cheese
1/4 cup sugar
1 egg
1 Tbsp. lemon juice (fresh is best)
1 tsp. vanilla

With either a hand held mixer or a free-standing mixer, blend the cream cheese with the sugar, scrape down the bowl, then add all the rest of the ingredients. Blend this well for about 1 full minute, then gently spread over the apple pie filling in the pie shell. Place in oven for 30 minutes or until knife inserted near the center comes out clean. Place on cooling rack on counter for a full 2 hours; refrigerator for at least 4 hours. After 4 hours, place on counter for at least 30 minutes before add the Topping.

Whipped Cream Topping:
3/4 cup heavy cream
2 Tbsp. sugar
1/2 cup caramel flavored ice cream topping
1/4 cup chopped pecans

In a medium bowl, place the heavy cream and sugar – whip this until it becomes thick – be careful to not over mix or you’ll make butter! Spread on top of the Cream Cheese Topping on the pie, drizzle (as best you can) the caramel topping over this, then sprinkle on the chopped pecans. Swirl the topping around with a knife as gently as you can to make it decorative. Dig in!


Not just a retro thing. Best eaten the same day it’s made.

1 pre-baked pie shell (homemade or store-bought)

4 slices bacon, cooked & crumbled
3 extra large eggs
1 cup half-n-half
1/2 grated Pecorino Romano or Parmesan cheese
1/2 tsp. kosher salt
1/4 – 1/2 tsp. black pepper, to taste
Pinch of nutmeg

Pre-bake the pie shell at 350 degrees, take out of oven, then turn up oven to 375 degrees.

While the shell is baking, in a large bowl whisk the eggs, half-n-half, cheese, salt, pepper & nutmeg. Scatter the bacon on the bottom of the shell and gently pour the egg mixture into the shell. Bake for about 30 minutes. Let cool for 30 minutes.

Peanut Butter Pie

No intro needed.

Prepared & cooled graham cracker pie crust – below or pre-made

Filling Ingredients:
8 oz. cream cheese – room temperature
1 cup sugar
1 cup creamy peanut butter
2 Tbsp. melted butter
1 cup heavy cream
1 Tbsp. pure vanilla extract

Filling Preparation:
Beat the cream cheese until fluffy. Slowly mix in the sugar, peanut butter and melted butter.
In a separate bowl, whip the heavy cream and vanilla until firm. Don’t over whip, or you’ll have butter.
Fold 1/3 of the whipped cream into the peanut butter mixture. Fold this into the remaining whipped cream until it is totally blended. Fill the pie shell and smooth the top. Chill in the freezer for 20 minutes.

Graham Cracker Crust:
1-1/2 cups graham cracker crumbs or Oreo Cookie Crumbs
1/3 cup (about 3/4 stick) melted butter

Preheat the oven to 350 degrees; Grease a 9-inch pie plate and set aside. In a medium bowl, combine the crumbs and melted butter and stir with a fork until blended. Press this mixture into the bottom and sides of the pie plate. Bake this for 10 minutes. Let it cool completely.

Icing Ingredients:
4 oz. semisweet chocolate
2 Tbsp. butter
2 Tbsp. vegetable oil (NOT olive)
1/8 tsp. pure vanilla extract

Combine all the ingredients and melt them over low heat in a small saucepan, or nuke in the microwave. Cool only slightly. Spread on the cooled (by freezer) pie. Start at the center of the pie and work your way outward. Chill or freeze until ready to serve.

My Oh My Chocolate Pie

The name says it all.

1 9 inch pre-baked pastry or graham cracker crust
3/4 cup packed brown sugar
1/3 cup flour
1/2 tsp. kosher salt
2 1/2 cups whole milk
6 Tbsp. Hershey’s Syrup
2 egg yolks, very well beaten
2 Tbsp. butter
1/2 tsp. pure vanilla extract

In a medium pot, combine well the sugar, flour, and salt. Stir in the milk, syrup and well-beaten egg yolks. Stirring constantly, cook this over medium heat until thick. Remove from heat and stir in the butter and vanilla.

Carefully pour into the pie shell; cool. Chill in the fridge for several hours, before serving.