Derby Tartlets

This recipe allows your Derby guests to have a taste of the Derby Pie without needing a fork. It makes 36 tartlets.

Ingredients:

36 mini phyllo shells
1/3 cup mini semisweet chocolate chips
1 cup finely chopped pecans
3/4 cup firmly packed brown sugar
1/4 cup bourbon
1 large egg, slightly beaten
1 tablespoon butter, softened
1 1/2 cups whipped cream (or Readi-Whip)
1/2 cup coarsely chopped milk chocolate

Directions:

1. Preheat oven to 350 degrees.
2. Lightly spray a large cookie sheet with Pam.
3. Arrange shells on prepared cookie sheet.
4. Sprinkle mini chocolate chips into shells.
5. In a small bowl, stir together pecans, brown sugar, bourbon, egg, and butter.
6. Spoon evenly into shells.
7. Bake for 20 minutes, or until browned.
8. Transfer to a wire rack to cool completely.
9. Top each tart with whipped cream and sprinkle with chopped chocolate.

Decadent Peanut Butter Pie

First, let me give credit where credit is due. I found this recipe at www.recipezaar.com, but I have made a few revisions to make it work for me. This pie is soooo easy to make! I have made this pie in a regular size Oreo pie crust, and I have made it in small tart size graham cracker crusts. It makes 18 tarts. What a fun dessert to serve at a party!

Ingredients:
1 chocolate Oreo pie crust
1 cup creamy peanut butter (I prefer Jif.)
8 oz. cream cheese, softened
1/2 cup sugar
12-16 oz. Cool Whip (I use 12 oz. for reg. size pie & 16 oz. for tarts.)
11 3/4 oz. hot fudge topping

Directions:
1. In a medium bowl, beat together peanut butter, cream cheese and sugar.
2. Gently fold in 3 cups Cool Whip.
3. Spoon mixture into prepared pie shell, and smooth mixture to edges of pie.
4. Reserve 2 Tablespoons hot fudge topping and microwave the remainder for 1 minute. Then stir.
5. Spread hot fudge topping over pie to cover peanut butter layer.
6. Refrigerate until serving time.
7. Just before serving, spread remaining whipped topping over hot fudge layer, being careful not to mix the two layers.
8. Place reserved 2 Tablespoons hot fudge topping in a small baggie and knead for a few seconds.
9. Cut tiny hole in corner of bag and drizzle over pie.
10. Repeat with 2 Tablespoons peanut butter, drizzling in opposite direction of hot fudge topping.

Kentucky Derby Pie

Ingredients:
1/2 cup flour
1 cup sugar
2 eggs beaten
1/2 cup melted butter
2 Tablespoons Kentucky bourbon
1 cup chopped walnuts
1 1/4 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
pinch of salt
1 Pillsbury ready-made pie crust

Directions:
1. Preheat oven to 350 degrees.
2. Put pie crust into pie pan.
3. Combine flour and sugar in a mixing bowl.
4. Add the eggs and butter; mix to combine.
5. Stir in the bourbon, walnuts, chocolate chips, vanilla and salt.
6. Pour the mixture into the unbaked pie crust.
7. Bake 40-45 minutes.
8. Let cool before slicing.

O'Charley's Caramel Pie

Ingredients:
baked deep dish pie crust
2 cans Eagle Brand Milk
Cool Whip
nuts

Directions:
1. Remove paper from cans of milk.
2. Put sealed cans of milk in boiling water. (make sure water covers cans)
3. Keep lid on pan.
4. Boil for 3 hours.
5. Once it starts boiling turn down to low and let it have a continual slow boil.
6. Take out of water and let cans cool down.
7. Open cans and pour into baked pie crust.
8. Refrigerate.
9. Spread Cool Whip on top of "caramel" and sprinkle with nuts.

Mamaw's Apple Crumb Pie

My mother-in-law was the BEST COOK ever! This recipe is one she shared with me many years ago, and I continue making it over and over again!

Ingredients:
4 large Granny Smith apples
1 unbaked pie crust
1 cup sugar
1 teaspoon cinnamon
3/4 cup flour
1/3 cup butter

Directions:
1. Preheat oven to 450 degrees.
2. Pare apples, cut in eighths and arrange in 9-inch unbaked pie crust.
3. Sprinkle with 1/2 cup sugar mixed with cinnamon.
4. Sift remain 1/2 cup sugar with flour; cut in butter until crumbly; spring over apples.
5. Bake in 450 degree oven for 10 minutes.
6. Turn down oven temperature to 350 degrees and continue baking 40 minutes.

Aaron's Favorite Chocolate Chess Pie

Ingredients:
1 small can evaporated milk
1 1/2 cups sugar
3 Tablespoons cocoa
1/2 stick butter (or margarine), melted
2 eggs
1 teaspoon vanilla
unbaked pie shell

Directions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients and pour into unbaked pie shell.
3. Bake for 30-45 minutes.
4. Cool before serving.

Aunt Dorothy's Pecan Pie

Ingredients:
1 cup sugar
1/2 cup white corn syrup
1/4 cup butter (or margarine) melted
1 1/2 - 2 cups pecans
3 eggs, well beaten
1 teaspoon vanilla

Directions:
1. Preheat oven to 400 degrees.
2. Mix sugar, syrup, butter.
3. Add eggs and pecans. (I like to turn pecans right side up...for a pretty pie.)
4. Bake at 400 degrees for 10 minutes.
5. Reduce temperature to 350 degrees and continue baking for 30-35 minutes.

No-Fail Strawberry Pie

Ingredients:
1 cup sugar
1 1/2 cups water
2 1/2 tablespoons cornstarch
3 oz. pkg. strawberry jello
1 pint strawberries
1 baked pie shell
Directions:
1. Stir together sugar and cornstarch in sauce pan.
2. Add water.
3. Cook on medium until thick.
4. Add jello and cool completely.
5. Placed rinsed/trimmed strawberries in baked pie shell.
6. Pour cooled jello mix on top.
7. Put in refrigerator 2 hours.
8. Serve with whipped topping.