Mama’s Chocolate Chess Pie

3 1/2 tablespoons unsweetened cocoa powder
1 1/2 cups white sugar
2 tablespoons all-purpose flour
2 large eggs
1 stick salted butter, melted
2/3 cup evaporated milk
1 teaspoon vanilla
1 refrigerated deep-dish pie crust

Mix cocoa, sugar, flour, and eggs. Beat well with an electric mixer until smooth. Add butter, milk, and vanilla. Mix well and pour into pie crust. Bake at 325 degrees about 50 minutes. After 25 minutes of baking, cover crust with a pie shield. When pie is done the center will be a bit shaky. It must cool completely before slicing or the pie will be runny. Top with whipped topping and enjoy!

Diane Berry has been happily married to her husband Todd for 29 years. They have 2 children, daughter Amelia, 16 and a son Taylor, 20. She’s a stay-at-home Mom who enjoys photography, antiquing, reading and baking with her daughter.

Spring Lime Pie

When I ask my children what they would like for dessert, nine times out of ten the request is for lime pie. Give this yummy recipe a try if you are looking for a perfect make-ahead dessert for Easter. Best of all, it’s just four ingredients, three easy steps, somewhat healthy, and economical to make. Did I mention it takes mere minutes to put together too?

Step 1. Cut and juice three medium limes. When I can get key limes in our area, this becomes the best-ever key lime pie.

Step 2. Stir one carton of Cool Whip (Sugar Free), one Fat Free Sweetened Condensed Milk and lime juice together with a spoon. When I was first introduced to this recipe in Robin Miller’s Quick Fix Meals: 200 Simple, Delicious Recipes to Make Mealtime Easy cookbook, fat free sweetened condensed milk sounded like an ingredient for disaster. Let me just say, no flavor or richness is lost. All you’ll be saying buh-bye to is unwanted fat.

Step 3. Pour pie mixture into a Reduced Fat Graham Cracker pie crust. Cover with plastic pie cover and pop into the freezer for a few hours.

This simple pie will keep in the freezer for up to three months, but it never makes it past a day at my house! It is also a fabulously convenient make-ahead dessert to have on hand when taking a meal to a family or when you need to take a dessert somewhere.

Do you have a favorite spring pie recipe you can share?

Frozen Margarita Pie

Patty Chaney, Guest

My Favorite Thanksgiving Pie

Cooking for Thanksgiving is a challenge–I seem to always forget something. Two years ago I forgot the cranberry sauce. Last year I did not read the thawing directions for our turkey. I bought it the day before Thanksgiving and put it in the fridge. My dear husband informed me that night it would take four to five days to defrost. My response–hamburgers anyone?

I love Thanksgiving even if I’m not the perfect Southern cook. Big dinners are what we do well in the South. A Thanksgiving staple along with turkey and dressing is sweet potato pie. I heard Sean Hannity say he married a girl from Alabama but has never eaten sweet potato pie. That’s almost a sin!

While at the hair salon last year all the buzz was Thanksgiving desserts. I learned about a cheesecake that has to be made standing on a step-stool using dark and white chocolate. Directions for making a black walnut apple bundt cake and even a discussion on the beauty of chocolate pecan pies. All the women agreed on one dessert that was not on their favorite list–pumpkin pie. Yes, I even put myself in this category.

Maybe it’s because if you ever try sweet potato pie there is just no comparison–or going back. Sweet potato pies look like pumpkin pies but taste completely different. When eaten with a huge dollop of Cool Whip, there just isn’t a better dessert for Thanksgiving.

If you are looking for an easy Thanksgiving dessert, try sweet potato pie. Here’s the basic sweet potato pie recipe I use:

Sweet Potato Pie
1 cup baked and mashed sweet potatoes (3 to 4 good size potatoes)
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla
2 tablespoons melted butter
2 eggs, beaten

Mix all the ingredients until smooth. Pour into a pie shell and bake at 350 degrees for about 45 minutes or until the pie is firm. Let cool. Serve with Cool Whip.

If you like a richer dessert–and have a bit more time then you’ll love my mother’s Sweet Potato Paradise Pie. I’ve made it before and it’s always a hit. The layer of sweet potato with a layer of cream cheese under it is also pretty on the plate when it is sliced.

Paradise Sweet Potato Pie
1 (9-inch) unbaked deep-dish pie shell
1 (8 oz.) package softened cream cheese
3/4 cup sugar divided into a 1/4 cup and a 1/2 cup
1/2 teaspoon vanilla
3 eggs divided into 2 beaten eggs and 1 egg
3 large baked sweet potatoes
1 cup evaporated milk
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Dash salt

Combine cream cheese, 1/4 cup sugar, and vanilla. Blend in 1 egg. Spread cream cheese mixture in bottom of pie shell. Combine remaining ingredients; mix well. Carefully pour this mixture over cream cheese mixture. Bake at 350 degrees for 65 minutes.

Thanksgiving turned out good last year. Apparently the turkey people think of everything–even people like me. Theyvincluded quick thawing instructions.

Do you have a favorite Thanksgiving pie recipe to share? I would love to try it!

Paradise Sweet Potato Pie

Wilma Kitchens, November 2006
1 (9-inch) unbaked deep-dish pie shell, 1 (8 oz.) package softened cream cheese, 3/4 cup sugar divided into a 1/4 cup and a 1/2 cup, 1/2 teaspoon vanilla, 3 eggs divided into 2 beaten eggs and 1 egg, 3 large baked sweet potatoes, 1 cup evaporated milk, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, dash salt.

Combine cream cheese, 1/4 cup sugar, and vanilla. Blend in 1 egg. Spread cream cheese mixture in bottom of pie shell. Combine remaining ingredients; mix well. Carefully pour this mixture over cream cheese mixture.

Bake at 350 degrees for 65 minutes.

Mystery Pecan Pie

Loi Palmer, November 2005
1 (8 oz) package cream cheese, 1/2 cup sugar, 1/4 teaspoon salt, 1 teaspoon vanilla, 1 egg, 1 and 1/4 cup chopped pecans, 1 pie crust.

Topping ingredients: 3 eggs, 1/2 cup sugar, 1 cup light corn syrup, 1 teaspoon vanilla.

Combine cream cheese, sugar, salt, vanilla, and egg. Blend well. Spread into pie crust. Sprinkle with pecans. Mix together topping ingredients. Gently pour topping over pecans.

Bake at 375 degrees for 35-40 minutes, until center is firm. Serve warm with vanilla ice cream.

Apple Cream Pie

Loi Palmer
1 cup half and half, 1 1/4 cup sugar, 1/3 cup flour, 1 teaspoon vanilla, dash of salt, 5 Granny Smith apples thinly sliced, 1 frozen Pillsbury pie crust.

Line pie pan with crust. Add sliced apples. Combine first five ingredients and pour over apples.

Crumb Topping: 1/2 cup flour, 1/3 cup sugar, 1/4 cup (1/2 stick) melted butter. Mix ingredients together and crumble on top of apples. Sprinkle with cinnamon.

Bake at 450 degrees for 15 minutes. Reduce temperature to 350 for 45 to 50 minutes. The pie should be bubbling in the middle when done.

Peppermint Chocolate Pie

This simple pie is a snap to make and it is one of my family’s favorites. It will also make a nice gift to bless your neighbors with this year.

1 package (8 ounce) semi-sweet chocolate chips
1/3 cup water
1 package (8 ounce) softened cream cheese
1/4 cup sugar
1 tub (12 ounce) Cool Whip
1 (6 ounce) chocolate Graham cracker crust
* 1 package Andes peppermint baking chips

Stir chocolate with water over low heat until melted; cool. Beat cream cheese and sugar until smooth; add chocolate. Fold in 3 1/2 cups of whipped topping. Spoon half the mixture into crust. Sprinkle with half the peppermint baking chips, pressing down gently. Spread remaining chocolate mixture over filling. Chill 3 hours. Garnish with remaining peppermint baking chips and dollops of Cool Whip.

* Optional: I only use the Andes peppermint baking chips during the Christmas season. During the rest of the year, I use a box of chopped Andes Candies for a mint pie, or chopped peanut butter cups or other candy for a different flavor.

Fresh Blueberry Pie

4 cups fresh blueberries, 3/4 cup sugar, 3 tablespoons cornstarch, 1/8 teaspoon salt, 1 cup water, 1/4 teaspoon ground cinnamon, 1 teaspoon lemon juice, 1 tablespoon butter, 1 baked pie shell or graham cracker crust, 1 carton (8 oz) Cool Whip.
Wash and drain blueberries. In a medium saucepan mix sugar, 1 cup berries, cornstarch, salt, water, cinnamon, butter, and lemon juice. Cook and stir over medium heat until thick. Remove from heat and stir in the remaining 3 cups of blueberries. Pour blueberry mixture into pie shell and chill. Top with Cool Whip before serving.