Kentucky Highway Pie (sometimes known as Kentucky Derby)

pieWho am I to turn down a piece of pie? Dione had a bake off during the NFL playoffs and shared. Oh how I love when you announce you MIGHT start a diet and how really good food comes your way.
Happy 2015. I said I wouldn’t share with the hubs, but I lied. He took one look and said, I love chocolate pie….how could I resist? This comes from Dione’s mama, perfectly handwritten like the good ole days. Enjoy!

Unbaked store bought or your favorite homemade crust, your choice
2 eggs
1 cup sugar
1/2 cup butter, melted
1 tsp. vanilla
1/4 cup of cornstarch
1 cup pecans, chopped
6 oz of chocolate chips

Preheat oven to 300 degrees. Lightly blend eggs in a medium mixing bowl. Then add sugar, butter, vanilla, and cornstarch one by one until well mixed. Fold in pecans and chocolate chips. Pour into an unbaked pie crust.
Cook at 350 degrees for 45-50 minutes until set. Cover edges of crust with foil if they start getting a little dark. The chef also mentioned that it is wonderful the day after!

Peanut Butter Tart (Pie)

July 4th 2009 will forever be etched in my mind.  God Bless America and God Bless this Peanut Butter Tart.  I received Wife of the Year because of this find.  Guests come in from out of town and wa-la,  a not good, but great pie makes its way to the fridge.  Juliet brings one of my husbands all time faves (and doesn’t even realize it)   and gladly shares the recipe.  I have made it a couple times and it is amazing.  The extra effort is worth it.  If you have a chocolate/peanut butter fan, make this and you will have yourself a new BFF.  Love ya Juliet!

Peanut Butter Tart

13 1/2 x 4 1/4 Tart Pan  (or you can improvise and use what you have)


10 – Graham Whole Crackers broken into pieces

6 Tablespoons unsalted butter, melted

3 Oz. best quality milk chocolate and more for curls on top ( I just used milk chocolate chips)

1 3/4 cups Heavy Cream

3/4 cup creamy peanut butter

1/2 cup of Cream cheese

1/3 cup of Sweetened Condense Milk

1.  Place graham crackers in the bowl of a food processor, and pulse until fine crumbs are formed. Transfer to a medium bowl, and add butter. Stir with a fork until thoroughly combined. Place crumbs in a 13 3/4-by-4 1/4-inch rectangular tart pan with a removable bottom. Press crumbs up the sides of the pan to form the edge of the tart and then evenly over the bottom of the pan. Place in the refrigerator while making the filling.

2.  Fill a large bowl with ice and water. Finely chop chocolate, and place in a medium bowl. Place 1/2 cup cream in a small saucepan over medium heat, and bring to a boil. Pour over chopped chocolate, and set aside for 5 minutes to yield chocolate ganache. Whisk to combine. Set in ice bath until ganache is cool, whisking constantly. Once cool, remove from ice bath, and whisk until ganache is just thick enough to hold its shape; do not overbeat. Spread in the bottom of the prepared crust, and return to the refrigerator until set.

3.  Combine peanut butter, cream cheese, and sweetened condensed milk in the bowl of a food processor; process until smooth. Transfer to a mixing bowl.

4.  Whip 3/4 cup heavy cream to soft peaks. Add whipped cream to peanut butter mixture; whisk to combine.

5.  Spoon mixture into prepared crust; return to the refrigerator for 2 hours or overnight. Remove tart from refrigerator, and transfer to a serving platter 10 minutes before serving. Whip remaining 1/2 cup cream. Top tart with dollops of whipped cream. Use a vegetable peeler to make chocolate curls for garnish.

Chocolate Chess Pie

Think Buttermilk or Chess Pie with chocolate.   My first love is a good cake or pie.    Kendra is the queen and very accomplished cookie maker.   I try really hard and they never turn out “just right”…with one exception, the Best Sugar Cookie recipe we have on this site.    I have made this Choclate Chess Pie countless times and have served it with whipped cream or vanilla ice cream.    The recipe from a very old cookbook,  Lone Star Legacy, it  does state it can be made without the crust.  I have never tried this.  If you do, please let us know how it is!

Chocolate Chess Pie

3 eggs

1 3/4 cups of sugar

1 T. flour

1 T. corn meal

1/4 cup cocoa

1 stick margarine

1 t. vanilla

1/2 cup milk

1 unbaked 9 inch pie crust, optional

Combine all filling ingredients and pour into pie shell.  Bake at 350 degrees for 45 minutes.  Serves 8.


Carmelized Banana Creme Pie

Let me tell you, you only make this pie for someone you really love. It’s not quick, but it is delicious. It’s really good if you can find chocolate wafer cookies, but if not, I’ve also used ginger and almond cookies. You could use graham crackers in a pinch (maybe chocolate ones?). I made this pie the first time for my college friend, Colleen, and her then boyfriend, Edmond, when they came for dinner. I’m glad I did, because it is one of my favorite deserts ever.

Caramelized Banana Cream Pie

Chocolate Crust
2 ½ cups chocolate or other flavor cookie crumbs
¼ cup granulated sugar
1 t. ground cinnamon
5 T. unsalted butter

¼ cup unsalted butter
¾ cup firmly packed brown sugar
1 t. ground cinnamon
1 t. ground ginger
½ t. allspice
4 bananas, peeled and sliced

Pastry Cream
3 cups half-and-half
1 vanilla bean, split in half lengthwise
8 egg yolks
½ cup granulated sugar
¼ cup dark rum
3 T. cornstarch

1 cup heavy whipping cream
Sprigs of mint

To prepare crust, butter a 10-inch springform pan. In a bowl, combine the cookie crumbs, sugar, and cinnamon, then stir in butter. Press into prepared pan, and chill in the refrigerator.

To prepare the filling, put the butter and brown sugar in a pan over high heat and heat until bubbling, about 2 minutes. Add cinnamon, ginger, allspice, and bananas. Sauté until tender, about 3 minutes. Spoon the bananas evenly over the crust. Set aside.

To prepare the pastry cream, put the half-and-half in a saucepan with the vanilla bean, and bring to a boil. Remove and discard the vanilla bean. Put egg yolks, sugar, dark rum, and cornstarch in a bowl and whisk together. Whisk about 1 cup of half-and-half mixture into egg mixture to temper it. Then add the egg mixture to the remaining half-and-half and place over medium heat, stirring frequently, until thick, 3-5 minutes. Pour mixture over bananas in the crust and refrigerate for at least 2-3 hours until chilled.

Whip the cream to soft peaks. Serve pie with whipped cream and mint leaves.