Extra from Volume 7#2

"A pie is definitely a dessert for all seasons and the creativity and skill that go into making a homemade pie are really worth it. Happy baking!"
–Maggie, Cook's Cuisine Editor

f r e n c h · s i l k · c h o c o l a t e · p i e  
From Rachael Bryant
"This was my mom's favorite pie recipe, and now I make it on holidays for our family!"

¾ cup sugar
½ cup softened butter
2 packets (1 oz each) pre-melted chocolate 
1 tsp vanilla
2 eggs
Whipping cream

Combine sugar, butter, chocolate and vanilla. Blend well. Add eggs one at a time, beating thoroughly for a total or 3-5 minutes. Pour into baked pastry shell. Serve with whipped cream and walnuts on top.

i c e · c r e a m · p i e
From Bethany W.

8 whole graham crackers, finely crushed
7 tablespoons melted butter
Softened ice cream 
1 carton of cool whip
Put graham cracker crumbs directly into your pie pan, pour the butter over it and mix with your fingers. Press to fit your pans shape. Take some ice cream and mix with half of the cool whip. Spread on top of crust. Spread the rest of the cool whip on top of the ice cream. Cover with plastic wrap and freeze until hard.

p e a n u t · b u t t e r · p i e
From Beth Ann C.

2 Chocolate Oreo Pie Crusts (or graham cracker crusts)
1 c. melted butter or margarine
1 c. packed brown sugar
1 18oz. jar creamy peanut butter
16 oz. whipped topping
Combine filling ingredients with mixer and pour into crusts. Put in freezer for 1 hour. 
1 c. milk chocolate chips
2 T. butter or margarine
6 t. milk
3 t. white corn syrup 
Put all ingredients in saucepan over medium heat. Stir until melted and well mixed. Pour and spread over chilled pie. Keep refrigerated until ready to eat. May also make ahead and freeze.

j e l l o · p i e
From Bethany W.

8 whole graham crackers, finely crushed
7 tablespoons melted butter
1 carton of cool whip
1 box of jello, any flavor {we used orange and it tasted like dream sicle!}
Put graham cracker crumbs into a pie pan. Pour in the melted butter and stir around with your fingers, press to fit into the pan. Take a carton of cool whip and pour the jello powder directly into the carton of cool whip. Stir until well mixed. Spread on top of your crust, cover with plastic wrap and freeze until hard.


s u g a r · f r e e · c h e r r y · p i e
From Dana Bryant

One 6 oz can frozen apple juice concentrate
1 tsp. cinnamon
1 tbsp. cornstarch
1/4 tsp. nutmeg
3-4 cups pitter cherries
Pastry shell

Heat oven to 325. place apple juice in saucepan and bring to boil. Combine other ingredients in small bowl. Add small amount of apple juice and stir until well blended. Stir cornstarch mixture into remaining apple juice, and pour this over cherries. Put into unbaked pie shell and top with crust and lightly butter the top. Bake for 1 hour.

c h o p p e d · a p p l e · p i e
From Beth Ann C.
"The secret to this pie is the way you cut the apples. With smaller pieces that flavors mix better."

3-5 {enough to fill crust} medium sized firm baking apples, i.e. Granny Smith
2/3-1 c. sugar
¼ t. salt
2 T. flour
1 t. cinnamon
1-1 ½ T. butter
Your favorite 2-crust pie dough
Dice apples fairly small. Mix all dry ingredients. Mix with apples. Put in crust. Dot top with thin slices of butter. Make lattice top crust. Bake for 10 minutes at 450 degrees. Turn oven down to 350 degrees and bake for additional 35-45 minutes or until crust is browned. After pie is taken form the oven, sprinkle top with a little sugar.

for more pie recipes see this issue of KBR