Nana’s Pecan Pie

Ingredients:
3 eggs, beaten
3/4 cup white corn syrup
3/4 cup sugar
1/3 of a stick of butter, cut into small pieces
1 teaspoon vanilla
1 cup chopped pecans
1 pie shell, unbaked

Directions:
Preheat oven to 350 degrees.
Beat eggs and syrup together; adding sugar, butter, vanilla and pecans. Stir well.
Pour into pie shell and bake for 45 to 55 minutes.

We love some German Chocolate anything around here

Did you happen to know that today is German Chocolate Cake Day? I love German Chocolate Cake! How about you? Is it the chocolate cake that makes it so good? or the pecan and coconut icing? Whatever it is it is a fabulous combination. And it happens to be one of, if not my husband's favorite cake. So since we are celebrating Father's Day all this week around here and my husband is a fabulous father, let's just throw out some German Chocolate recipes. I'm not going to post the standard German Chocolate Cake because we all know that the best one is on the side of the German Chocolate box. That's not very fancy but it's true.

So how about a twist or two on a German Chocolate Cake recipe. My Mother-in-law makes the best German Chocolate Pie you have ever put in your mouth so this is her recipe. And why not a German Chocolate Cheesecake recipe to go with it? Why, because it is to die for. The German's got this right.

Geniessen! (that's "enjoy" in German - I know that because I googled it).

Danke Shon! (thank you very much) I didn't google that. My sweet Daddy was in Germany during WWII and he always said Danke Shon for thank you. I won't ever forget those words or the fine man who said them.


Nana's German Chocolate Pie

Ingredients:
-1 package (4 ounce) Baker’s Sweet German Chocolate
-1/4 cup butter
-1 2/3 cups evaporated milk
-1 1/2 cups sugar
-3 tablespoons cornstarch
-1/8 teaspoon salt
-2 eggs
-1 teaspoon vanilla
-1 1/3 cups shredded coconut
-1/2 cup pecans
-1 unbaked 10-inch pie shell

Directions:
1.  Melt chocolate with butter in a medium saucepan over low heat; stirring until blended. Remove from heat and gradually blend in milk.
2.  Mix together sugar, cornstarch, and salt. Stir in eggs and vanilla. Then gradually add to chocolate mixture.
3.  Pour chocolate mixture into pie shell.
4.  Mix together coconut and pecans; sprinkle over filling.
5.  Bake at 375 degrees for 45 minutes or until top is puffed. The filling will be soft but will set while cooling. Cool at least four hours before serving.



German Chocolate Cheesecake

Ingredients:

For Cheesecake:
-24 ounces cream cheese, softened and cut into chunks
-1/2 cup granulated sugar
-2 eggs
-1/4 cup dairy sour cream
-1 teaspoon vanilla extract

For Chocolate Cake:
-4 oounces unsweetened chocolate
-1/2 cup (1 stick) butter
-2 cups granulated sugar
-4 eggs
-2 teaspoon vanilla extract
-1 1/2 cups all-purpose flour

For Chocolate Glaze (for sides):
-1/2 cup semi-sweet chocolate chips
-2 tablespoon whipping cream

For German Chocolate Topping:
-2 egg yolks
-2/3 cup granulated sugar
-1/3 cup butter, cut into small pieces
-2/3 cup whipping cream
-1 teaspoon vanilla extract
-1 cup flaked coconut
-1 cup chopped pecans

Directions:
For Cheesecake:
1.  On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth.
2.  Set aside. 

For Chocolate Cake:
1.  In large microwave safe bowl, combine chocolate and butter. Microwave on high (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.
2.  With fork, beat in sugar, eggs and vanilla extract until smooth.
3.  Add flour and mix until blended.
4.  Spoon into well-greased 9.5-inch spring-form pan, spreading evenly.

For Chocolate Glaze:
1.  In a small microwave-safe bowl combine chocolate chips with whipping cream.
2.  Microwave on High Power for 45 to 60 seconds. Beat until smooth.
3.  Spread on sides of cheesecake.

For German Chocolate Topping:
1.  In a small microwave safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream.
2.  Microwave on High power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract.
3.  Stir in coconut and pecans until well blended.
4.  Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.

Baking Directions:
1.  Carefully spread cheese mixture evenly over top of chocolate batter. Bake in preheated 425 degree oven for 15 minutes.
2.  Reduce oven temperature to 350 degrees and continue baking 55 to 60 minutes.
3.  Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.
4.  Remove sides from spring-form pan. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top.
5.  Spread sides with Chocolate Glaze.
6.  Spread top evenly with German Chocolate Topping.
7.  Refrigerate until serving time. Garnish with whipped cream, if desired.

Four Layer Pecan Pie

Ingredients:
· 1 refrigerated pie crust
· 1 (8-ounce) package cream cheese, softened
· 1/2 cup sugar, divided
· 2 teaspoons vanilla extract, divided
· 4 eggs, divided
· 1 cup corn syrup
· 1 1/4 cups chopped pecans

Directions:
1. Preheat oven to 375 degrees.
2. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly into plate.
3. In a medium bowl, combine cream cheese, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1 egg. Beat at low speed until smooth; set aside.
4. In another medium bowl, beat 3 eggs. Add remaining sugar, the corn syrup, and remaining vanilla; mix well.
5. Spread cream cheese mixture in pie crust. Sprinkle with pecans and slowly pour corn syrup mixture over pecans.
6. Bake 40 to 45 minutes, or until center is set. Let cool, then refrigerate 4 hours or until ready to serve.

To Freeze: Once cooled, wrap pie in plastic wrap and then heavy duty foil. Can be refrigerated up to 1 month.

Caramel Pecan Pie

Ingredients:
· 1 refrigerated pie crust
· 28 caramels
· ¼ cup butter
· ¼ cup water
· ¾ cup sugar
· 2 eggs
· ½ teaspoon vanilla extract
· ¼ teaspoon salt
· 1 cup coarsely chopped pecans, toasted

Directions:
1. Place pie crust into a 9-inch pie, fold edges and crimp. Prick bottom and sides with a fork.
2. Bake pie crust at 400 degrees for 6 to 8 minutes or until lightly browned; cool on a wire rack.
3. Combine caramels, butter and ¼ cup water in a large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted. Remove from heat.
4. Stir together sugar, eggs, vanilla and salt. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
5. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 20 more minutes, shielding edges of crust with foil to prevent excessive browning.
6. Remove pie to a wire rack to cool.

Sweet Potato Pecan Pie

Ingredients:
Pastry for one deep dish pie
2 tablespoons butter, melted
1 cup cooked and mashed sweet potatoes
2 eggs, beaten
¾ cup light brown sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon vanilla
½ teaspoon salt
½ cup corn syrup
1 cup evaporated milk
1 ½ cups chopped pecans

Directions:
1. Preheat oven to 375 degrees.
2. Unroll pie crust into pie plate if using refrigerated pie crust.
3. Blend together the butter, sweet potatoes, eggs, brown sugar, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans.
4. Bake for 40 to 45 minutes, or until inserted knife comes out clean. Cool completely.

Blackberry Slab Pie

Ingredients:
· 1 package refrigerated pie crusts
· 8 cups fresh blackberries
· ¾ cups plus 2 tablespoons sugar, divided
· 4 tablespoons flour
· ½ teaspoon salt
· 2 tablespoons heavy whipping cream

Directions:
Preheat oven to 350 degrees. Line a 15 x 10 inch rimmed baking sheet with parchment paper. Set aside.
On a lightly floured surface, roll 1 pie shell into an 18 x 13 inch rectangle, about 1/8 inch thick. Transfer to prepared baking sheet, pressing into corners and allow dough to hang over the sides. Refrigerate 30 minutes.
In a large bowl, combine blackberries, ¾ cup sugar, flour and salt. Spread mixture over chilled pie shell.
On a lightly floured surface, roll out remaining pie shell to a 16 x 13 inch rectangle, about 1/8 inch thick; drape over the filling. Fold edge of bottom shell over the top shell. Pinch edges to seal. Cut three diagonal slits across top of pie. Brush crust with cream and sprinkle with remaining 2 tablespoons of sugar.
Bake until crust is golden brown and filling is bubbly, 50 to 60 minutes.
Transfer to a wire rack and let cool for at least 3 hours before serving.

Strawberry Pudding Pie

Ingredients:
· 1 (5 ounce) dry instant vanilla pudding mix
· 4 ounces cream cheese, softened
· 1 (14 ounce) can sweetened condensed milk
· 2 ½ cups chopped strawberries, plus some for garnish
· 1 pie crust, baked
· Whipped cream for garnish

Directions:
1. In a large mixing bowl, beat together the vanilla pudding mix, cream cheese and sweetened condensed milk with an electric mixer until just combined. Stir in chopped strawberries.
2. Pour pie filling into the prepared pie crust and refrigerate at least four hours and up to 24 hours.
3. When ready to serve, slice and garnish with whipped cream and a strawberry.

Frozen Key Lime Pie Minis

Ingredients:
· 1 cup graham cracker crumbs
· ½ stick butter, melted
· 1 (8-ounce) cream cheese, softened
· 1 can sweetened condensed milk
· ¾ cup key lime juice, bottled or fresh
· 1 (8-ounce) container non-dairy frozen whipped topping, thawed

Directions:
1. Mix together the graham cracker crumbs and butter in a medium bowl; set aside
2. Mix the cream cheese until smooth using a hand mixer. Add the sweetened condensed milk and mix until smooth. Add the key lime juice and mix. Add the whipped topping to the cream cheese mixture; folding in until just combined.
3. Place 18 paper cupcake liners into muffin tins and fill with cream cheese mixture about three-fourths full.
4. Top with graham cracker crumbs. Place on a platter or cookie sheet and put in freezer for about 4 hours or until set.
5. Carefully remove the cupcake liners from the muffin pan and then the liners from individual key lime pies. Serve with graham cracker side down.
6. If desired, add a dollop of whipped topping or whipped cream and key lime slices to garnish.

Frozen Strawberry Margarita Pie

Ingredients for the Crust:
· 1 cup finely chopped pretzels
· 1/3 cup butter, melted
· 3 tablespoons sugar

Ingredients for the filling:
· 1 16 oz. package of fresh strawberries, hulled
· 2 cups vanilla ice cream, slightly softened
· 1/3 cup frozen limeade concentrate, slightly thawed
· 2 tablespoons orange juice

Ingredients for the garnish:
· 1/3 cup whipping cream
· 1 tablespoon powdered sugar
· Freshly grated lime zest

Directions:
Heat oven to 350 degrees.
Combine all crust ingredients in medium bowl; mix well. Press onto bottom and up the sides of an ungreased 9-inch pie pan. Bake for 8-10 minutes or until lightly browned. Cool completely.
Place strawberries in food processor bowl fitted with metal blade or 5 cup blender container. Cover; process on high speed until finely chopped. Add ice cream, limeade and orange juice.
Continue processing until well mixed. Spoon mixture into pie crust. Smooth top with back of spoon. Freeze until firm (4 hours or overnight).
Remove pie from freezer 20 minutes before serving. Meanwhile, place whipping cream and powdered sugar in small bowl; beat at high speed until soft peaks form.
Cut pie into wedges; garnish with whipped cream and lime zest.

Grasshopper Pie

Ingredients:
· 1 (8-ounce) container Cool Whip, thawed
· 1 (8-ounce) package cream cheese, softened
· 1 (1/2 gallon) container mint chocolate ice cream, softened slightly
· 2 ready-made Oreo pie crusts
· Mini chocolate chips for garnish

Directions:
1. In a large mixing bowl, combine the Cool Whip and cream cheese with an electric mixer until just combined.
2. Add the ice cream to the Cool Whip with a large spoon.
3. Divide the mixture between the pie shells. Cover and freeze for at least 2 hours. Sprinkle with mini chocolate chips before serving. 

EDITED TO ADD: When I made this pie for Emily's birthday, I added Mini Mint Oreos and used a chocolate pie crust.  I garnished with Keebler's Grasshopper Cookies.  These Oreos came in a box and can be found next to the regular Oreos at J&J. 

The Grasshopper cookies are a first cousin to the Girl Scout's famous Thin Mints.  Yum!

Classic Chess Pie

Ingredients:
· 1 (9-inch) unbaked pie crust shell, chilled
· 2 cups sugar
· 2 tablespoons cornmeal
· 1 tablespoon all-purpose flour
· ¼ teaspoon salt
· ½ cup butter, melted
· ¼ cup milk
· 1 tablespoon white vinegar
· ½ teaspoon vanilla
· 4 large eggs, lightly beaten

Directions:
1. Preheat oven to 425 degrees. Line pie shell with aluminum foil o parchment paper, making sure it extends over the edge of the crust. Fill with pie weights, dry uncooked rice or beans. Bake at 425 degrees for 4 to 5 minutes or until pie shell no longer looks wet. Carefully remove foil and weights, bake 2 to 3 minutes longer or until crust looks dry and golden. Cool on wire rack.
2. Reduce oven temperature to 350 degrees. Whisk together sugar, cornmeal, flour and salt in a large bowl. Whisk in melted butter, milk, vinegar and vanilla. Whisk in eggs. Pour mixture into pie crust.
3. Bake at 350 degrees for 50-55 minutes or until set, shielding edges with foil after 10 minutes to prevent excessive browning. Cool completely on a wire rack.
*Coconut Chess Pie: Prepare filling as directed; stir in 1 cup toasted sweetened flaked coconut before pouring into piecrust. Bake as directed above.

Sweet Potato Pie with Streusel Topping

Ingredients for Pie:
· 1 ½ cups mashed sweet potatoes
· ½ cup brown sugar
· 1 can sweetened condensed milk
· 3 eggs
· 1 teaspoon cinnamon
· 1 pie shell (I used Pillsbury refrigerated)

Ingredients for the Streusel Topping:
· ¼ cup brown sugar
· 2 tablespoons flour
· 2 tablespoons butter, slightly softened and cut into pieces
· 1 teaspoon cinnamon
· ½ cup pecan pieces, toasted

Directions:
1. Preheat oven to 425 degrees.
2. In a large mixing bowl, with an electric mixer beat together the sweet potatoes, brown sugar, milk, eggs and cinnamon. Pour mixture into the pie shell and bake for 15 minutes then reduce heat to 350 degrees and bake an additional 20 minutes. Add Streusel Topping and bake another 15 minutes. Remove from oven and cool for at least 30 minutes before serving.
3. To make streusel topping, combine all of the ingredients in a small bowl. The topping will be crumbly.

Chocolate Peanut Butter Pie

Ingredients for Filling:
· 1 ½ cups heavy cream
· 1 (8-ounce) package cream cheese, softened
· ¾ cup sugar
· 1 cup creamy peanut butter
· 1 tablespoon vanilla

Ingredients for Ganache Topping:
· ½ cup heavy cream
· 1 cup semi-sweet chocolate chips
1 Deep-dish graham cracker crust

Directions:
1. Whip the 1 ½ cups heavy cream until it holds peaks. Set aside in the refrigerator while preparing the rest of the filling.
2. In a large bowl, beat cream cheese until smooth. Add sugar and mix until blended. Add peanut butter and vanilla, mixing well. Fold whipped cream into the peanut butter mixture, blending well. Pour filling into graham cracker crust and put in the freezer.
3. To prepare the topping, in a small saucepan, slowly bring the remaining ½ cup heavy cream to a boil, being careful not to scald it. Turn off the heat and add the chocolate chips, pushing the chips into the cream until almost covered. Put the lid on the saucepan and let it set on the stove. After about 10 minutes, stir until the chocolate chips are melted and fully blended into the cream. Cool to room temperature then pour ganache over the pie. Put pie back into the freezer for 30 minutes before serving.
4. If serving more than a ½ hour after preparing, store the pie in the freezer for a firm pie or in the refrigerator for a softer, gooier pie.

Brown Sugar Peach Cinnamon Pie

Ingredients:
· 1 package refrigerated pie crusts (2 in package)
· 8 fresh, firm ripe peaches
· ½ cup firmly packed brown sugar
· 1/3 cup white sugar
· 1 teaspoon ground cinnamon
· 1/8 teaspoon salt
· ¼ cup flour
· 2 tablespoons butter, cut into pieces
· 1 large egg, beaten
· 2 tablespoons sugar

Directions:
1. Preheat oven to 425 degrees.
2. Unroll 1 pie crust and place in the bottom of a 9-inch pie plate. Press dough into plate.
3. Peel peaches and cut into ½-inch thick slices, cut slices in half. Stir together brown sugar, white sugar, cinnamon, salt and flour. Add peaches, stirring to coat. Immediately spoon peach mixture into pie crust and dot with 1 ½ tablespoons butter.
4. Place remaining pie crust over filling, pressing edges of crusts together to seal. Crimp edges of pie crusts.
5. Brush top of pie with beaten egg and sprinkle with 1 ½ tablespoons sugar. Cut 4 -5 slits in top of pie for steam to escape.
6. Freeze pie for 15 minutes. Meanwhile, heat a jelly roll pan for 10 minutes. Place pie on pan.
7. Bake on lower rack of oven for 15 minutes. Reduce oven temperature to 375 degrees; bake for 40 minutes. Cover loosely with aluminum foil to prevent excessive browning and bake 25 more minutes or until juices are thick and bubbly.
8. Transfer to wire rack and cool 2 hours before serving.

Lemon Blueberry Cream Pie

Ingredients:
· 1 prepared graham cracker crust
· 1 (8 ounce) package of cream cheese, softened
· 1 (14 ounce) can of sweetened condensed milk
· 1/4 cup powdered sugar
· 1 (3 ounce) package of lemon instant pudding mix
· 2 teaspoons lemon zest
· 1/2 cup fresh lemon juice
· 1 pint fresh blueberries
· 2 tablespoons blueberry preserves or jam
· Whipped Cream to garnish

Directions:
1. In a large mixing bowl, beat cream cheese, milk and powdered sugar with an electric mixer until creamy. Beat in lemon pudding mix, lemon zest and lemon juice until just blended.
2. Pour half of your lemon mixture into your prepared pie crust. Stir together the blueberries with the blueberry preserves in a small bowl. Pour the blueberry mixture evenly over the top of lemon pie layer.
3. Top the blueberry layer with the other half of the lemon mixture. Chill pie at least two hours. Remove pie from fridge and cut into wedges. Serve with a garnish of whipped cream.

Lemonade Ice Box Pie

Ingredients:
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
¾ cup thawed lemonade concentrate
1 (8 ounce) carton Cool Whip, thawed
1 graham cracker crust

Directions:
1. In a large bowl, beat cream cheese and milk until smooth. Beat in lemonade concentrate.
2. Fold in whipped topping. Spoon into crust.
3. Cover and refrigerate until set.

Strawberry Banana Pie

Ingredients:
1 prepared pie crust, baked and cooled
3 ounces cream cheese
Juice of 1 lemon
1 ½ cups sugar
1 (12-ounce) container Cool Whip, thawed
2 bananas, sliced
1 pound strawberries, sliced with stems removed

Directions:
1. In a medium bowl, combine cream cheese, lemon juice and sugar with a spoon. Fold in Cool Whip.
2. Lay sliced bananas across the bottom of the pie crust. Top banana slices with the Cool Whip mixture.
3. Lay strawberries across the top. Refrigerate for at least 12 hours (if not, the sugar won’t dissolve in the mixture and it will taste grainy).
4. Slice and serve.

Coconut Fudge Pie

Ingredients:
1 frozen or refrigerated pie crust (can use a graham cracker crust if desired)
1 (8-ounce) package cream cheese, softened
2/3 cup powdered sugar
2 2/3 cups Cool Whip, divided
1 ½ cups sweetened shredded coconut, divided
1 ½ cups milk
1 (3.4 ounce) box instant chocolate fudge pudding

Directions:
1. Bake pie crust according to package directions. Cool.
2. Beat the cream cheese and powdered sugar until creamy. Add 2/3 cup Cool Whip and beat again. Stir in 1 cup coconut. Spread in the bottom of the pie shell.
3. Whisk together the milk and pudding mix. Refrigerate for 3-5 minutes. Spoon gently on top of the coconut filling. Top with the remaining Cool Whip.
4. Spread the remaining coconut on a baking sheet. Bake at 350 degrees for 5-8 minutes. Stir occasionally. Watch carefully so it doesn’t burn. Let cool before sprinkling on top of the pie.
5. Store pie, covered, in the refrigerator.

Peanut Butter Pie (Lite)

Ingredients:
· 1 cup powdered sugar
· 1 cup reduced-fat creamy peanut butter
· 1 (8 ounce) package reduced-fat cream cheese, softened
· 1 (14 ounce) can fat-free sweetened condensed milk
· 1 (12 ounce) container frozen fat-free whipped topping, thawed
· 2 reduced-fat graham cracker crusts

Directions:
Combine powdered sugar, peanut butter and cream cheese in a large bowl; beat with a hand mixer at medium speed until smooth. Add milk and beat well until thoroughly combined. Fold in whipped topping.
Divide mixture evenly between crusts. Chill approximately 6 to 8 hours or until set.

Coconut Custard Pie

Ingredients:
· 4 tablespoons (1/2 stick) butter, melted
· 2 eggs, beaten
· 1 tablespoon flour
· ¾ cup sugar
· 1 teaspoon vanilla
· 1 cup shredded sweetened coconut
· 1 cup milk
· 1 9-inch unbaked pie shell

Directions:
1. Preheat oven to 350 degrees.
2. Combine butter, eggs, flour, sugar, vanilla, coconut and milk. Pour mixture into unbaked pie shell.
3. Bake until firm about 45 to 60 minutes.