Pies, Cobblers, Pudding, Etc. 


Chocolate Chunk Walnut Pie





1 (15-oz) pkg. refrigerated piecrusts (2 sheets)

1/3 c. butter, melted

3/4 c. sugar

1/4 c. firmly packed light brown sugar

1 c. light corn syrup

4 eggs, lightly beaten

1 Tbsp. vanilla extract

1/4 tsp. salt

1 1/2 c. walnut halves (may use pecans)

1 c. semisweet chocolate chunks


Preheat oven to 350F.


Unroll dough. Place one sheet on lightly flour surface and lightly brush with water. Lay on other sheet of pastry and roll together into a 10-inch circle.  Line 9-inch pie plate. Fold and flute edges.


In a large bowl, combine butter, sugars, corn syrup, eggs, vanilla and salt, stirring well.  Add pecans and chocolate chunks, stirring to combine.  Pour filling into prepared piecrust.


Bake for 50 minutes to 1 hour, or until set.  Cool completely on wire rack.





Sweet Potato Pecan Pie


1 pie crust

1 1/2 lbs. sweet potatoes

2 Tbsp. unsalted butter

2 large eggs

1/4 c. sugar

1/2 tsp. salt

nutmeg (whole nutmeg ready to grate

1 Tbsp. bourbon

1/2 c. half and half


Bourbon Pecan topping:

1 large egg

1/4 c. light brown sugqar

1 Tbsp. unsalted butter, melted

1 Tbsp. bourbon

1 1/4 c. roughly chopped pecan pieces


Place oven rack in center of oven. Preheat to 450F.

Wash your potatoes, pat dry, rub lightly with butter and place them on an ungreased baking sheet.  Bake the potatoes utnil they are soft when squeezed, usually takes about 45 minutes up to an hour. Set them aside utnil they are just cool enough to handle, but still warm.

Lightly flour your work surface and roll out the pastry.  Place it in a 9-inch pie plate, prick botton with a fork, prick it well.  Flute your edges. Line the inside of your pastry with waxed paper or parchment paper and fill with dry beans, pie weights, or rice.  Place pastry into oven and bake it for 5 minutes. Remove from oven, remove paper, and bake 5 more minutes. Remove pie shell from oven and lower oven temp. to 425F.

While your potatoes are still warm, peel them and place them in a mixing bowl and mash them well with a fork. (You can use a potato ricer for this if you like.) Once you have them mashed, add the butter and stir until butter is melted and absorbed.  Stir in the eggs, sugar, salt, a very generous amount of freshly grated nutmeg, the bourbon and the half and half.  Beat until your mixture is very smooth and set it aside.

Make your topping:

In a separate bowl whisk together the egg, both sugars, samll pinch of salt, melted butter and bourbon.  Stir in the pecans.

Pour your sweet potato filling into the pie crust and smooth it out with a spatula.  Then spoon the pecan topping over the sweet potatoes, being very careful to spread it evenly without mixing it into the potato layer.

Bake in the center of the oven for 15 minutes at 425F. Lower temperature to 375F and bake until the filling is set and the top of the pie is lightly browned, about 30 to 35 minutes.  Center should test clean when knife is inserted.

Cool pie completely before serving.