Easy Brownie Pie

My daughter made this recently and we all loved it.  It is super rich and best eaten with vanilla ice cream or a least a glass of milk.  Thanks Love From the Oven for such a yummy recipe!

Ingredients: 

• 1 ready made refrigerated pie crust
• 1/2 cup butter
• 2 ounces unsweetened chocolate , coarsely chopped
• 1 cup sugar
• 3/4 cup all-purpose flour
• 2 eggs
• 1 teaspoon vanilla extract
• dash of salt
• 1 cup semi-sweet chocolate chips

Instructions

• Place Pie crust in a pie pan and set aside.
• in a medium saucepan, melt butter over low heat. Add chocolate, stirring until completely melted.
• Remove from heat and stir in sugar. Add flour, eggs, vanilla and salt. making sure all ingredients are mixed in well. Stir in chocolate chips.
• Spread mixture into pie crust. Bake in a preheated 350 degree oven for 25 minutes, until top has a crust and sides are firm. Remove from oven and let cool completely.

Grandma Connie's Peanut Butter Pie

This was always my favorite dessert at my Grandma's house growing up. Simple, but rich. Great to make ahead of time.

Connie’s Peanut Butter Pie Recipe from Connie Carr, Roanoke, VA

Ingredients:

1 cup creamy peanut butter

1 cup sugar

1 8oz pkg. Cream cheese

1 tsp vanilla

2 tbs melted butter

1 8oz container frozen cool whip

1 graham cracker crust

Directions:

Mix peanut butter, sugar, cream cheese, vanilla, and butter until creamy. Fold in cool whip. Pour into crust. Chill at least 1 hour before serving.

This post is part of Kelly's SUYL desserts!

Brandi's Carob Pie

Brandie Miller made this for Mark's graduation cookout and no one could believe it didn't have chocolate in it! It is my Mom's current favorite dessert :)

Ingredients:
Frozen Pie Crusts (2) **Prepare as directed on package!**
Evaporated Milk (12oz)
Eggs (4)
Sugar (1 1/2 cup and 4tbsp)
Self-Rising Flour (6tbsp)
Carob Powder (4tbsp)
Vanilla Flavoring (2tsp)

Directions for Carob Filling:
Mix sugar (1 1/2 cups), flour, carob, eggs (yellow only, save whites for meriange), evaporated milk, and 1/2 can of water (use the evaporated milk can). Get all of the lumps out. Pour into sauce pan and cook on medium-hi until the consistency of pudding. Pour carob mixture in already cooked pie crusts.

Directions for Meriange:
Put two shakes of salt into the leftover egg whites. Mix with blender on hi (going in the same direction) until the egg whites are white and firm. Once they are white and firm, add the vanilla and sugar (4tbsp). Mix again until fluffy. Pour on top of carob filling. Place two pies in the oven under the broiler until meriange has carmelized to your liking!! Take out of the oven and place in the refrigerator.
*My pastor's wife told me to always use a glass bowl when making meriange because it works better. I don't know if it's really true, but that's all that I have ever used and it always comes out perfect!