Unofficial Derby Pie

This is as close as you will get to a Kern's Derby Pie here in Kentucky. A big favorite all year long and especially during the Kentucky Derby. recipe from my teacher friend Suzanne.

Ingredients:
unthawed pie shell
1 cup sugar
1/2 cup flour
2 eggs, beaten
1 stick of butter, melted
6 oz chocolate chips
1 cup chopped pecans
1 tsp vanilla
Directions:

1. mix dry ingredients together.  
2. add remaining ingredients.mix well. pour into a pie shell. 
3. Bake 1 hour at 325. let cool before serving.

***substitute butterscotch chips for John Y Pie

Lemon Meringue Pie

My favorite pie of all times. Here is the best recipe I have found.
Ingredients

• 1  9-inch  Baked Pastry Crust ( I just get a frozen one)
• 1-1/2  cups  sugar
• 3  tablespoons  cornstarch
• 3  tablespoons  all-purpose flour
• 1-1/2  cups  water
• 3    slightly beaten egg yolks
• 2  tablespoons  butter, cut up
• 1/2  to 2 teaspoons  finely shredded lemon peel
• 1/3  cup  lemon juice
• 3    egg whites
• 1  teaspoon  lemon juice
• 6  tablespoons  sugar

Directions

1. Prepare Baked Pastry Crust. In a medium saucepan stir together the 1-1/2 cups sugar, the cornstarch, and flour; gradually stir in water. Bring to boiling, stirring constantly. Reduce heat; cook and stir over medium heat for 2 minutes. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks; pour yolk mixture into remaining hot mixture in saucepan. Bring to a gentle boil; cook for 2 minutes more, stirring constantly. Remove from heat; stir in butter and shredded lemon peel. Slowly stir in 1/3 cup lemon juice. Keep filling warm while preparing the meringue.
2. For meringue, in a large mixing bowl beat egg whites and 1 teaspoon lemon juice with an electric mixer on medium speed about 1 minute or until soft peaks form. Gradually add 6 tablespoons sugar, beating on high speed about 4 minutes or until stiff peaks form and sugar dissolves. Pour warm filling into cooled crust. Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage*. Bake in a 350 degree F. oven for 15 minutes. Cool on rack for 1 hour. Chill 3 to 6 hours before serving. Makes 8 servings.
Baked Pastry Crust: In a medium mixing bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Using 4 to 5 tablespoons cold water, sprinkle 1 tablespoon at a time over flour-shortening mixture until all the dough is moistened. Form dough into a ball. On a lightly floured surface, roll dough to a 12-inch circle. Ease pastry into 9-inch pie plate, being careful not to stretch pastry. Trim and flute edge. Prick bottom and sides well with fork. Line pastry with double thickness of foil. Bake in a 450 degree F. oven for 8 minutes. Remove foil and bake 5 to 6 minutes more or until golden. Cool.
*Note: Bakers sometimes notice that their meringues "weep" after baking. The key is to spread the meringue over the pie filling while it's still very warm.

Chocolate Peanut butter pie

Ingredients: 

1/4 cup creamy peanut butter

1 cup  cold milk

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

1 tub  (6 oz.) COOL WHIP DIPS Chocolate, thawed, divided

1 OREO Pie Crust (6 oz.)

2 Tbsp.  hot fudge ice cream topping

Make It

PLACE peanut butter in large bowl. Gradually whisk in milk until well blended. Add dry pudding mix. Beat 2 min. (Mixture will be thick.) Stir in half the COOL WHIP DIPS.
SPOON into crust; top with remaining COOL WHIP DIPS.
REFRIGERATE 3 hours or until firm. When ready to serve, microwave fudge topping as directed on package; drizzle over pie.

** my mom and I found this in Kraft magazine. Its our favorite.

chocolate chip cookie pie

Chocolate Chip Cookie Pie
Recipe from Nestle

1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips (semi-sweet or dark works best, you might find milk too sweet)
1 C chopped pecans (you are welcome to make it without nuts)

Vanilla ice cream, or sweetened whipped cream for serving (a must!  I prefer ice cream)

optional: chocolate sauce (honestly, doesn't really need chocolate sauce, but it looks pretty!)

Preheat oven to 325° F.

Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed.  Serve with ice cream or whipped cream.

**source link here