Snickerdoodle Pie

I got this recipe from here it is AWESOME! Of course it helps that my favorite cookie is a Snickerdoodle. It came out looking like a very yummy HUGE cookie. We baked the pie on a Sunday night and had a small slice then. However, when we had it for FHE tonight after being re-warmed it was even better than last night! It had a little bit of a crunch to it tonight. Next time I make this however I will double the part that gets boiled in the pan (i.e. 1/4 cup butter, water, corn syrup, and cinnamon) so it's thicker on the bottom of the pie.

Snickerdoodle Pie
adapted slightly from Better Homes and Gardens
Crust
1 9-inch pie crust (unbaked, rolled into a pie pan)
2 tsp butter, melted
1 tbsp sugar
2 tbsp ground cinnamon

Filling
1/2 cup brown sugar
1/2 cup butter, room temperature and divided
3 tbsp water
2 tbsp corn syrup
1/4 tsp ground cinnamon
2 tsp vanilla extract, divided
1/2 cup sugar
1/4 cup confectioners’ sugar
1 tsp baking powder
1/4 tsp cream of tartar
1/2 tsp salt
1 large egg
1/2 cup milk
1 1/4 cups all purpose flour

Preheat oven to 350F.
Prepare the pie crust by brushing the inside of the crust with melted butter. In a small bowl, combine sugar and cinnamon. Pour into pie plate and turn to coat the entire inside of the crust with the cinnamon sugar mixture. Set aside.
Prepare the filling.
In a small saucepan, combine brown sugar, 1/4 cup butter, water, corn syrup and cinnamon. Bring mixture to a boil, stirring occasionally to dissolve the sugar. Once sugar has dissolved, boil the syrup for 2 minutes. Stir in 1 tsp vanilla extract. Set aside.
In a large mixing bowl, cream together remaining 1/4 cup butter, sugar and powdered sugar until light and fluffy. Blend in baking powder, cream of tartar and salt. Beat in egg and remaining 1 tsp vanilla extract, followed by the milk. When mixture is smooth, blend in the flour, mixing only until no streaks of flour remain visible.
Pour flour mixture into prepared pie crust. Pour syrup over the cookie mixture. Do not mix. Carefully transfer pie to the oven.
Bake for about 45 minutes, until pie is browned and a toothpick inserted into the center comes out clean.
Cool for at least 30 minutes before serving. Serve warm.

Serves 10.

Black Forest Pie

Black Forest Pie

I got this from Taste of Home. It's really chocolaty and VERY rich, but it's good.

Ingredients:
3/4 cup Domino or C&H Granulated Pure Cane Sugar
1/3 cup baking cocoa
2 Tablespoons all-purpose flour
1/3 cup milk
1/4 cup butter, cubed
2 eggs, lightly beaten
1 can (21 ounces) cherry pie filling, divided
1 unbaked pastry shell (9 inches)
Whipped Topping (optional)

Directions:
In a small saucepan, combine the sugar, cocoa and flour. Stir in milk until smooth. Add butter. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Fold in half of the pie filling.
Pour into pastry shell. Bake at 350 degrees for 35-40 minutes or until filling is almost set. Coll completely on a wire rack. Just before serving, top with remaining pie filling and whipped topping if desired. Yield: 6-8 servings.

Dad's Authentic Key Lime Pie

One 14-ounce can of sweetened condensed milk
4 egg yolks
1/2 cup key lime juice
One 9-inch baked pie shell(or grahm cracker crust)

Whisk the egg yolks into the condensed milk. Add lime juice a little bit at a time, stirring until mixture starts to thicken. Scrape into the pie shell. Bake for 15 minutes at 350 degrees. Place in the fridge for it to set and chill.

Some people like to put meringu on top, and some like to put whipped cream on top. I prefer whipped cream(home made if possible).

Heidi's note- This pie is way yummy, and it tastes even better the next day. It does not store well though, so eat within two days. Keep refridgerated.