Ghirardelli Gay Nineties Silk Pie

Crust:
4 oz. (4 squares) bittersweet chocolate
1 C. coarsely chopped pecans
1/2 C. packed brown sugar
1 T. butter, cut up

Break chocolate into small pieces and combine with remaining ingredients in a blender or food processor; process for 20 seconds, or until crumbly. (If a blender is used, blend chocolate first, then add remaining ingredients.) Press crumbs into a 9-inch pie plate. Chill while preparing filling.

Filling:
1 C. butter, softened
1 1/2 C. sifted powdered sugar
3 eggs, well beaten
2 T. bourbon whiskey
8 oz. bittersweet chocolate
1/4 C. heavy cream

Cream butter with sugar until fluffy. Beat in eggs and bourbon. Break chocolate into small pieces. In a heavy saucepan, melt broken chocolate with cream, stirring constantly.

Mix chocolate into creamed mixture. Spread into prepared crust. Freeze for one hour, or until slightly frozen. Spread with White Laced Whipped Cream to serve.

Makes 8 servings.

Grasshopper Mint Pie

CHOCOLATE COOKIE CRUST:
nonstick cooking spray
1/2 teaspoon water
1 teaspoon instant coffee granules
1 egg white
1 cup chocolate cookie crumbs

PIE:
1 7 1/2 ounce marshmallow creme
1 cup fat-free ricotta cheese
2 tablespoons creme de cacao
1/4 cup creme de menthe
1 1/2 cups thawed frozen fat-free whipped topping
1 tablespoon fat-free fudge topping

Chill Chocolate Cookie Crust.

Meanwhile, in medium bowl, combine marshmallow creme, fat-free ricotta, and creme de cacao and beat with an electric mixer on low speed until smooth. Add creme de menthe and beat until blended. Fold in light whipped topping. Spoon filling into chilled crust.

Freeze at least 5 hours, until firm. Just before serving, drizzle fat-free fudge topping over pie.

Chocolate Cookie Crust: Preheat oven to 375ºF. Lightly coat a 9-inch pie plate with nonstick cooking spray. In small bowl, combine water and instant coffee, mixing well. Stir in egg white.

In large bowl, combine cookie crumbs and egg white mixture, stirring wick a fork until crumbly. Using back of large spoon, press crumb mixture onto bottom of prepared pie place. Bake 8 to 10 minutes.

Lincoln County's Black Jack Pie Recipe

1 9-inch baked pie crust
2/3 C. sugar
1/3 C. cornstarch
1/4 t. salt
3 C. milk
3 eggs, separated
1 T. butter
2 t. vanilla
4 T. cocoa
9 T. sugar, divided
2 T. Jack Daniel's Whiskey

Prepare pie crust and cool. Combine next four ingredients in saucepan. Separate eggs (reserve whites for meringue). Beat egg yolks and add to ingredients in saucepan; blend well. Stir mixture over medium heat until it boils. Stir and boil for 1 minute, being careful not to let it burn. Remove from heat and stir in butter and vanilla. Combine cocoa, 3 tablespoons sugar and Jack Daniel's Whiskey; add to filling. Return to heat, stirring constantly, just until it starts to boil again. Remove from heat; pour into prepared pie crust.

Preheat oven to 350°F. While pie is still hot, beat egg whites until foamy. Gradually add 6 tablespoons of sugar and beat until stiff. Spread meringue over pie, carefully sealing edges to crust. Bake for 8 minutes or until golden brown. Cool.

Makes 6 to 9 servings.

Chocolate Velvet Cream Cheese Pie

2 cups milk chocolate chips
8 ounces cream cheese, softened
1 teaspoon vanilla
1 cup whipping cream, whipped
1 prepared chocolate cookie pie crust

In a medium microwave-safe bowl, microwave morsels on medium-high power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth. Cool to room temperature.

In a large mixing bowl, beat melted chocolate, cream cheese and vanilla until light in color.

Fold in whipped cream. Spoon into pie crust. Refrigerate until firm.


Top with sweetened whipped cream, chocolate curls and nuts if desired.

SUGAR FREE APRICOT PIE

Pastry for a 9-inch double-crust pie
5 cups peeled, sliced apricots
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon grated orange zest
1 tablespoon orange juice
1/2 cup blanched almonds, coarsely chopped
2 tablespoon unsalted butter or margarine

Preheat the oven to 450 degrees F. Prepare the pie pastry. Line the pie pan with the bottom crust, using half of the dough. Keep the remaining dough chilled. Combine the apricots, cinnamon, nutmeg, orange zest, orange juice, and almonds. Mix well. Turn the filling into the crust and dot with butter. Roll out the top crust and lay it on the filling. Trim off any excess dough, crimp the edges, and prick with the tines of a fork to vent.
Bake at 450 degrees for 10 minutes. Reduce the heat to 350 degrees F and bake 45 minutes more or until golden brown.