Pies, Tarts and Tartlets

1 2 3 4 5 6 7 8 9 10 11 12

Peanut Butter Chocolate Pie with Cocoa Graham Crust
This pie is no-bake and features a no-bake crust. This pie is better if chilled overnight. Prepare the topping the day it's to be served.

For crust: combine all ingredients and press firmly into a 9" pie pan. Chill until ready to use.

For filling: Cream the cream cheese, peanut butter, sugar and melted butter until very smooth. Beat in the cream and vanilla. Pour into prepared chilled crust. Cover and chill at least 6 hours, or overnight.

For topping: Melt the chocolate and add in the coffee. Cool slightly. Remove pie from refrigerator and quickly spread topping over pie and sprinkle with the peanuts. Let chocolate set and serve.

Source 2.

German Chocolate Pie
This pie has chocolate, flaked coconut and pecans.

Preheat oven to 350°F.

Melt butter and chocolate together; reserve. Beat eggs until light. Add in sugar, cornstarch and salt and beat until very well blended. Blend in the melted chocolate mixture and gradually add in the milk and vanilla. Pour into pie shell and sprinkle pie filling with flaked coconut and pecans. Bake for 50 minutes or until puffed and lightly browned. If the pie begins to brown too quickly, cover loosely with foil for the last 15 minutes of baking.

Source 9.