I'm a sucker for pie. Especially chocolate. I've been in search of a good derby pie recipe. This might actually work instead of derby pie, sounds good, but I don't know yet. I did find this one, but alas, I haven't tried it either. Maybe others have a good derby pie? I'd sure love to know. Although, I do trust a recipe tried and rated by so many on both Epicurious and Allrecipes. Most can give good enough advice to avoid the pitfalls.

I do have two tried and true, really easy, very good tasting pies... and (both of these are really close if not it exactly), if you want those recipes; two Southern standards (haven't made it to a good pecan pie recipe yet). The fudge might be better called, "brownie" pie, but it's still good (especially if you undercook it just a tad so that it's gooey).

Ohiomom has a new blog called Cooking in Cleveland. I'll see if I can find the URL. She has lots of good stuff and also might have some good ideas for you. I'll be back.

Here's the URL

Here is a link that might be useful: Cooking in Cleveland

Pidge, thanks for the link. Her daughter's chocolate garden looks very tasty too!!! Did you notice they were sunflowers? :)

Rob333...yum!!!! fudge pie sounds absolutely delicious! and absolutely off my diet. ;) Thanks for the recipes, I appreciate it!

Lisa

The cooking forum is a good place to go, these are nice people and they are very creative.

A pie doesn't have to be unusual to be a prize-winner. It just has to be tasty and pretty. Personally, I have never met a well made pie I didn't like. LOL. Pie purists are like tomato purists.....there are varieties they think are the best and they don't budge. My favs are the fruit pies, unfussy but with crusts to melt in your mouth. I don't like to see a lot of adulteration. It detracts from the essence of the pie and some people use it to hide their lack of skills. My dh, on the other hand prefers the cream pies.

I made lemon curd this week from scratch. No, it doesn't taste a lot like box stuff. Then I used my mother's receipt for a flaky crust. I doubled the egg whites for the meringue so the peaks would be mountains. To me, it was an excuse to use up my excess eggs, cause the chickens are laying heavily yet. But, the from scratch custards can be awesome. Next time, I'll use the directions for a very pungent lemon curd used in the bars. It must be served in tiny pieces with a good cup of coffee or tea for balance.

What fun a pie bake off sounds. Good grief, the heaven of testing such an assortment. I know you'll find just the right entry.

Well...defining 'good' might be different for each person.

My mother made butterscotch pie.. Its so rich that half the world won't dare the calories or the cholesterol.

If you've never tasted true butterscotch, get ready for a treat.

1-1/2 C sugar
6 T cream
6 T butter
3 C milk
6 T flour
6 egg yolks

In heavy iron skillet, mix first three ingredients and stir over medium heat until very brown.

Blend flour with milk and add to browned mixture. Beat egg yolks well, warm with 1/2 cup of the browned mixture, then stir in, cook until thick.

Pour into baked pie shell.

You can use the egg whites for meringue.. but its purely guilding the lily.

Lisa

Thanks for the compliments on DD's chocolate. All her candies are garden related ie: flowers, acorns, honeycombs, beehives etc.

If you want some more eye candy check out this site.

Here is a link that might be useful: Candy

You know I made a pie that was cranberries and apples last year. It was really different, but quite good. I think I got the recipe off the web, but I don't know where. I have taken to using tapioca as a thickener because it NEVER fails, not too lumpy or too runny. I kinda like elderberry too but they are really hard to find unless you happen to live near railroad tracks.