Almond Joy Chocolate Pie

Ingredients: 
For the crust: 
20 Almond Joy candy bar Miniatures 
or 10 Almond Joy Snack Size bars
3/4 cup graham cracker crumbs 
For the filling: 
1/2 cup sugar 
1/3 cup cornstarch 
1/4 cup Hershey's Cocoa 
1/4 tsp salt 
1 1/2 cups milk 
1 tsp. vanilla 
16 Almond Joy candy bar Miniatures or 8 Almond Joy Snack Size bars, cut in 1/2" pieces. 
(Candy will cut easier if placed in freezer 15 min  before cutting.) 
sweetened whipped cream or whipped topping (optional) 
Directions for the crust: Heat the oven to 325°F. Lightly butter a 9" pie plate. Place ingredients in a food processor. Process until mix is thoroughly blended. Press onto bottom & up the sides of a prepared pie plate. Bake for 10 minutes. Allow to cool completely on a rack. 
For the filling: 
In a medium saucepan, stir together sugar, starch, cocoa & salt. Blend in the milk. Cook over medium heat, stirring constantly with a wire whisk, until it boils. Boil and stir for 1 minute. (Mix will be very thick.) Remove from heat; blend in vanilla. Add candy pieces and stir until melted. Pour into prepared crust; press plastic wrap onto surface. Refrigerate. Top with sweetened whipped cream, if desired. Servings: 6 - 8 

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Apple Cream Cheese Torte

Ingredients for the Crust: 
1/2 cup butter 
1/3 cup sugar 
1 cup flour 
1/4 tsp. vanilla 
Ingredients for the Filling: 
8 oz. cream cheese, softened 
6 cups peeled and sliced tart apples 
1/4 cup sugar 
1/3 cup sugar 
1 egg 
1/2 tsp. vanilla 
1/4 cup slivered almonds 
Directions for the Crust: Cream together the butter, sugar and vanilla. Blend in the flour. Pat dough into the bottom and 1" up the sides of a 10" spring-form pan. 
Directions for the Filling: Combine the cream cheese and 1/4 cup of sugar. Add the egg and vanilla and beat until smooth. Pour into the pan. In a large bowl, combine the 1/3 cup of sugar and the cinnamon. Add the apples and toss to coat. Arrange the apples over the cream cheese mixture. Sprinkle with the almonds. Bake for 10 minutes in a pre-heated 450 degree F oven. Reduce the heat to 400 degree F and bake for an additional 35 minutes or until the apples are tender. Optional: Serve with a dollop of fresh whipped cream on top and a dash of nutmeg.

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Baklava

I don't suggest trying to make the pastry sheets from scratch. Just buy the pre-made ones! 

Ingredients: 
14-16 pastry sheets 
1 cup roasted almonds, chopped fine 
1 cup walnuts, chopped fine 
2 cups honey 
1 cup granulated sugar 
1 cup water 
1 tbsp grated orange rind 
1 tsp powdered cinnamon 
1 cup sweet butter 
Directions: Mix the nuts together and set aside. Boil the honey, sugar, water, orange rind, and cinnamon over low flame for 10 minutes and set aside. Reserve 1 cup of this syrup for the last step. Melt the butter and set aside. Grease a shallow baking pan and line with 4 pastry sheets, brushing each one with butter. Extend sheets over the rims of the pan. Spread 1/2 cup mixed nuts evenly over sheets. Sprinkle them with some of the syrup and melted butter. Cover with 2 pastry sheets, brushing each one with butter. Repeat procedure 3 times. Cover the last layer of nuts, syrup and butter with the 4 remaining sheets, brushing each with butter. Press the pastry sheets firmly against the rim of pan and trim with a sharp knife if needed. Score top of pastry sheets into approximately 1 1/2" x 3" pieces. Brush the top with the remaining butter. Bake in a pre-heated 350 oven for about 45 minutes or until the top becomes golden brown. Remove from oven and let stand for 1 hour. Reheat the syrup. Cut the scored pieces through and pour the syrup over the top of all of the pieces. Make this the day before you intend to serve it. Keeps 2-3 weeks in a cool place.

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Banana Chocolate Cream Pie

Ingredients:
 3/4 cup sugar 
1/4 cup cornstarch 
1/4 cup plus 
1 tablespoon cocoa powder 
1/4 teaspoon salt 
2 cups milk 
2 egg yolks, beaten 
1 teaspoon vanilla extract 
3 bananas, sliced, divided 
1 prepared (8-inch) graham cracker pie crust 
1/2 cup whipping cream 
Directions: Mix the sugar, cornstarch, 1/4 cup cocoa and salt in top of a double boiler. Blend in 1/2 cup milk and yolks; stir until smooth. Stir in the remaining milk. Cook cocoa mixture over boiling water, stirring continually, until thickened (about 5 minutes). Remove from heat. Stir in vanilla. Cool slightly. Arrange a third of banana slices in piecrust. Spoon half the chocolate mixture over bananas. Repeat layering; cover loosely. Refrigerate for 15 minutes. Beat the cream with an electric mixer set at high speed until soft peaks form, about 5 minutes. Top each serving with whipped cream. Garnish with remaining banana slices and cocoa. Servings: 6. 

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Chou Pastry

The kids really like this one, probably 
because it has ice cream in it.

Pre-heat oven to 425°F
Ingredients
1 cup boiling water
1/2 cup butter
2 tbs. sugar
1 cup all-purpose flour
3 or 4 eggs
Place the boiling water in a small saucepan; add butter and sugar, place over medium heat. When the butter is melted and while the mixture is boiling, add the flour, all at once. Stir rapidly until mixture forms a ball that comes away from the sides of the pan. DO NOT OVERCOOK!
Remove from heat; add unbeaten eggs, one at a time. Beat each one in thoroughly before adding the next. Add the fourth egg only if the mixture is not smooth enough. The secret of tenderness in cream puffs is long and patient beating. A good rule is to beat the batter until you can cut through with a clean knife without anything sticking to the blade. Drop dough by the spoonful onto a greased cookie sheet. Bake at 425°F 30 minutes, reduce temperature to 325°F, and continue baking until puffs are dry. 10 to 15 minutes for small puffs, 20 to 25 for large ones. Slit each puff with a sharp knife; let cool on a rack before filling. (awwww) Relax, it does not take long. Fill the puffs with your favorite ice cream, smother in chocolate sauce, then get down and dirty. ENJOY!

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Chocolate Raspberry Cream Pie

Ingredients:
2 (3 oz.) packages of cream cheese, softened
14 oz. can of condensed milk
1 egg
3 Tbsp. lemon juice
1 tsp. vanilla extract
1 pie crust (graham or regular)
1 cup raspberries
2 (1 oz.) squares of semi-sweet chocolate
1/4 cup whipping cream
raspberries for garnish
whipped cream for garnish
Directions: Heat the oven to 350°F. With an electric mixer, beat the cream cheese until fluffy. Gradually beat in one 14-ounce can of condensed milk until 
smooth. Add egg, lemon juice and vanilla extract. Mix well. Arrange 1 cup fresh raspberries on bottom of pie crust. Pour cream cheese mixture over the fruit. Bake for 30-35 minutes or until the center is almost set. Cool. In a small saucepan over low heat, melt squares of chocolate with whipping cream. Cook, stirring, until thickened and smooth. Remove from heat and spread mixture evenly over top of cooled pie. Chill in refrigerator. If desired, garnish with raspberries and additional whipped cream.

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Peppermint Chiffon Pie

Ingredients for the graham cracker crumb crust: 
1 1/3 cups graham cracker crumbs (approx. 18 crackers) 
1/4 cup sugar 
1/4 cup softened butter or margarine 
1/4 tsp. ground nutmeg or cinnamon (optional)  Directions to make the crust: Preheat the oven to 375 degrees. In a medium mixing bowl, combine the cracker crumbs, sugar, butter, and nutmeg or cinnamon. Blend until crumbly. Save out 1/3 cup of the crumbs to sprinkle on top of the pie if desired. Press the remaining crumbs evenly over the bottom and sides of a 9" pie tin. Make a small rim along the top. Bake at 375 degrees for 8 minutes or until the edges are lightly browned. Allow to completely cool. 
Ingredients for the pie filling: 
1 envelope unflavored gelatin 
1/4 cup cold water 
3/4 cup milk 
1/2 cup sugar 
1/4 tsp. salt 
1 cup crushed peppermint stick candy 
4 egg yolks, slightly beaten 
4 egg whites, beaten stiff 
whipped cream 
Pie filling directions: Soak the gelatin in the cold water. Meanwhile, scald the milk. Stir in the candy, sugar, and salt. Add the egg yolks to the milk mixture. Cook over a double boiler until the mixture coats the spoon. Stir in the gelatin. Chill until syrupy. Fold the egg whites into the chilled mixture. Pour into the crumb crust. Chill until firm (about 3 hours). Serve with whipped cream and the reserved crumbs. 

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Mason's Kentucky Pie

Ingredients:
4 Tbsp. butter, softened
3 oz. cream cheese, softened
1 cup flour
1 egg
1/2 cup butter, melted
1/3 cup flour
1 cup semi-sweet chocolate morsels
1 cup nuts, chopped
1 cup sugar
1 Tbsp. bourbon OR 1 tsp. vanilla
1/8 tsp. salt
whipped cream, for garnish
Directions: Preheat the oven to 325 degrees F. Cream together the 4 Tbsp. of butter and the cream cheese. Add 1 cup flour. Mix well. Roll in wax paper and chill for 1 hour. Roll the dough out and fit into a 9" pie plate. Beat the eggs until they are frothy in either a food processor or a blender. Add the melted butter, 1/3 cup flour, chocolate morsels, nuts, sugar, bourbon or vanilla, and the salt. Process just until the chocolate morsels are coarsely chopped. DO NOT OVER-PROCESS! Pour into the pie shell and bake at 325 degrees F for 45-60 minutes or until the center rises and the pastry is tanned. Serve garnished with whipped cream.

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Orange Cheesecake And Strawberries

Ingredients:
Crust
1 cup finely crushed vanilla wafer
1 1/2 teaspoon ground cinnamon
1 tablespoon egg white
vegetable-oil cooking spray
Cheesecake
16 ounce low-fat cottage cheese
8 ounce Neufchatel cheese -- room temp
1/3 cup sugar
1 tablespoon flour
2 tablespoon orange juice
1 1/2 teaspoon grated orange zest
1 teaspoon vanilla
1 large navel orange -- sectioned and membranes removed
1 pint ripe strawberries -- slice thin
Heat oven to 350°F. Combine the vanilla wafer and cinnamon in a bowl. In a separate bowl, whisk the egg white until foamy, blend it into the crumbs with a fork. Spray a 9-inch spring form pan with a vegetable-oil cooking spray. press the crumbs in an even layer in the bottom of the prepared pan. Bake 10 minutes. Cool. reduce the oven temperature to 300°F. In the bowl of a food processor, combine the cottage cheese, cream cheese, sugar, flour, orange juice, orange zest, and vanilla extract until very smooth. Spoon into the prepared crust and smooth the top with a rubber spatula. Bake until set in the center, about 35- 40 minutes. Cool in the pan. Refrigerate until cold. Loosen the sides of the cake with a small rubber spatula and remove the pan rim. Combine the orange sections and strawberries. Cut the cheesecake into thin wedges and spoon some fruit on each serving.

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Sweet Potato Pecan-Topped Pie

Ingredients:
pastry for 10-inch pie shell
4 large cooked, mashed sweet potatoes
1 (13 oz) can evaporated milk
2 eggs, slightly beaten
1/2 cup sugar
1/2 cup brown sugar
2 teaspoons nutmeg
1 tablespoon flour
4 oz butter, softened
pecan topping
Pecan Topping Ingredients:
2 tablespoons melted butter
1 cup packed dark brown sugar
1 cup pecans, chopped
1 teaspoon nutmeg
Directions: Line 10-inch pie pan with pastry. Mix the sugars, flour and nutmeg. Add the dry mixture to sweet potatoes and butter. Stir in the milk and eggs. Mix thoroughly. Pour into pie shell. Bake in 350° F oven for 30 minutes. Mix pecan topping ingredients together. Add topping to pie and bake 15 minutes more or until knife comes out clean when inserted in center. Serves 6 to 8.

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Let me know what you think.