German Chocolate Cream Pie

1 pkg (4 oz) of chocolate
1/3 cup milk
2 Tablespoons sugar
1 pkg (3 oz) cream cheese, softened
3.5 cups (12 oz) Cool Whip Topping, thawed
8-inch graham cracker crumb crust

Heat chocolate and 2T of milk, stirring until chocolate i melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in Cool Whip. Spoon into crust. Freeze 4 hours or until firm

Enjoy!

You can make your own graham cracker crust (don’t ask me for the recipe, I don’t have it) or use a store-bought one like me.

For the filling:
1 14 oz can of sweetened condensed milk
3 egg yolks (no whites!! Make yourself a yummy egg-white omelet in the morning)
1/2 cup of key lime juice (I like to use Nellie & Joe’s, as it’s the first I’ve used, and only I can find in Texas)

Mix the ingredients together, and pour into the pie crust. Bake at 350 degrees for 15 minutes. Then just chill it in the fridge for a few hours and you have a deliciously yummy pie!

It’s great garnished with key lime rind grates or slices, and whipped cream. I made whipped cream by hand for it once, and boy was it worth it!! I’m supposed to make my boyfriend an apple pie this weekend, but man, I’m really craving key lime pie now!

Tomato Pie Recipe
-5 large tomatoes, peeled, cored and sliced 1/4 inch thick
-1 10-inch pie crust
-1/4 Teaspoon dried basil
-1/2 Cup medium cheddar cheese, shredded
-1/4 Cup mayonnaise
-2 Tablespoons butter
-1 1/2 Large sweet onions, sliced in 1/4 inch rings (Vidalia or Walla Walla sweets work best)
-1 Teaspoon sugar
-1/2 Packet Good Seasons® all-natural Italian Dressing Mix
-1/2 Teaspoon cracked pepper
-Salt to taste

Directions:
1) Preheat oven to 350 degrees.
2) Melt butter in a saute pan and add onions. Cook at medium low for about 30 minutes until carmelized, stirring every few minutes to avoid burning.
3) Lightly salt tomatoes and drain in colander for 20 minutes.
4) Mix cheddar with mayonnaise and 1/4 Teaspoon of the cracked pepper and set aside.
5) Pre-bake pie shell for 10 minutes in 350 degree oven with pie weights to avoid bubbles.
6) Add one layer of tomatoes to pie shell and cover with dash of salt, pepper, sugar and basil. Add the rest of the tomato slices and seasonings in layers.
7) Spread cheese mixture evenly on top of tomatoes.
8) Sprinkle dressing mix on top of cheese.
9) Add carmelized onions to the top of the pie in an even layer.
10) Bake pie at 350 degrees for 30 minutes. Cover with foil if the crust begins to burn.
Makes 6-8 servings.

But this is the one I think sounds most interesting…from 10 year old Zoe. She won best mash-up pie at the Pie-Off and I copied it straight from her web site.

For crust
1 graham cracker crumb crust, baked and cooled completely [I used a combination of chocolate graham crackers and some cinnamon graham sticks that my mom bought for a snack & I never ate...!]

For chocolate cream filling
7 oz fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
1 cup heavy cream
1 large egg, at room temperature for 30 minutes

For marshmallow topping
1 teaspoon unflavored gelatin (from a 1/4-oz package)
1/2 cup cold water
3/4 cup sugar
1/4 cup light corn syrup [we didn't have any light corn syrup, so I had to use dark corn syrup instead.]
1/2 teaspoon vanilla

[This didn't make enough filling to fill the 10-inch pie pan, so I added a layer of mini-marshmallows over the top.]

Make chocolate cream filling:
Make graham cracker crumb crust and reserve.

Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).

Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

Make marshmallow topping:
Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.

Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes. [Mom did this part for me.]

Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more. [We didn't need plastic wrap or vegetable oil - my mom bought me a pie pan with a lid instead.]

Brown topping:
Preheat broiler.

Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.

[I topped my pie with crushed up graham cracker crumbs and shaved chocolate after we broiled it.]

Please note the recipe I’ve posted is not a real recipe, it’s just a lazy thing I do. A couple of caveats if replicating it (I’m sure you already know these though)…

1) 3 tbls is a lot of pepper! My wife won’t eat them if I dose them with that much. They should be peppery though, adjust to taste.
2) A little flour on the work surface keeps the dough from sticking to everything. A little water helps the dough seal (I use a water wet finger). Lightly grease whatever they’re baked on.
3) I honestly can never remember the oven temp to cook them at. I think I use a different temp each time. I just figure when the dough is brown, they’re done.

You know… I’m a little disapointed no one else has posted a pie recipe here… :(

Your meat pies sound like a traditional Upper Pennisula Michigan (Uper) meal called a Pasty (pronounced Past-Tee). I guess they were an easy meal for the miners and loggers in the area. Now they are just a great treat to have when we visit the area (or when my mom decides to make them, which is rare).

My favorite sweet pie is chocolate pecan pie.

I’m surprised you didn’t mention the TV show ‘Pushing Daisies’ and it’s shop ‘Pie Hole’

Beerocks (Jasons! Lazy Version)
Some meat (about 2-3 lbs ground beef or leftover roast will do)
Head of cabbage (cored, washed, and chopped up)
Couple of onions (chopped up… I like yellow)
Salt & Pepper to taste (lots of pepper, I do about 3 tbl!)
Dough (Roll mix, or if you’re really lazy canned biscuit dough)

1) Cook meat. Drain.
2) Cook Onion and Cabbage together. Drain.
3) Mix ‘em together. Make sure they’re drained well, you don’t want soggy pies.
4) Add salt and pepper. Taste and make sure it’s not nasty.
5) Roll a bit of dough or biscuit out into a flat disk. Spoon some mix on it.
6) Seal it up. (The family recipe rolls the edges over into a ball and seals it. I just fold it in half.
7) Bake until done.
8) Eat.