Marianne's Peanut Butter Chocolate Chip Pie

1 chocolate wafer crust

8 oz cream cheese, softened

¾ cup peanut butter

1 cup powdered sugar

2 Tbs milk

1 tsp vanilla

1 cup whipping cream

2 Tbs powdered sugar

1 cup mini chocolate chips, divided

Beat cream cheese and peanut butter until smooth.  Add 1 cup powdered sugar, milk, and vanilla, beat.

In separate bowl, beat whipping cream and powdered sugar until soft peaks.  Fold one third of cream into peanut butter mixture.  Fold remaining whipped cream and 3/4 c mini chocolate chips. Spread into chocolate crust. Sprinkle with remaining ¼ cup mini chocolate chips. Cover and chill 2 hours.

SBO Pie

When Kyra won the SBO election, one of her Young Women leaders made this pie for her to celebrate.

Jamie’s Chocolate Cream Pie

http://www.culinaryconcoctionsbypeabody.com/2007/06/29/impierfection/

Filling:

3 ounces semi sweet chocolate, finely chopped

3 ounces milk chocolate, finely chopped

2 ounces unsweetened baking chocolate, finely chopped

1/2 cup heavy cream

1/2 cup plus 2 TBSP granulated sugar

5 TBSP cornstarch

Pinch salt

3 egg yolk

2-1/3 cups whole milk, divided

1 tsp. vanilla

For Filling:

Place chocolates (milk, semi sweet and unsweetened) into a small bowl. In a small saucepan over low heat, heat cream until very hot, stirring occasionally. Remove from heat. Add cream to chocolate. Allow to stand for a minute, then stir or whisk gently until smooth. Set aside.

In a pot, sift sugar, cornstarch, and salt. Whisk to combine well. Whisk ⅓ c milk and egg yolks in a  bowl. Pour yolk mixture into sugar mixture in pot and whisk to combine. You may have some lumps, that is okay.

Heat remaining 2 cups milk until very hot, stirring occasionally. Very gradually add to egg mixture, stirring constantly over medium heat. Stir until mixture comes to a boil. Boil and stir 1-1/2 minutes; remove from heat. It might get lumpy at first but will smooth out.

Immediately add melted chocolate mixture and vanilla, then fill the cooled pie crust. Place a piece of plastic wrap over the pie, touching the filling so that a skin won't form in the refrigerator; chill for at least 4 hours.

For Topping:

1 cup heavy cream

2 tablespoons confectioners’ sugar

1/2 teaspoon vanilla extract

 In a mixing bowl, beat cream with confectioners’ sugar and 1/2 teaspoon vanilla extract until stiff. Spread over chocolate cream pie. Garnish with chocolate shavings and place back in the refrigerator until ready to serve. Store leftover chocolate cream pie in the refrigerator.

Pecan Pie

3 Tbs real butter

2/3 cup brown sugar

2 shakes of salt

3/4 cup lite corn syrup

1/2 cup whipping cream

3 eggs

3/4 tsp vanilla

1 cup chopped pecans

Blend all ingredients well and put pecans in last.  Pour into unbaked pie crust.

Bake at 450 for 10 minutes, then reduce temp to 350 and bake until the custard sets up (30 min. plus).