Chocolate Kiss Peanut Butter Pie

• 20 milk chocolate candy kisses, unwrapped
• 2 tablespoons heavy whipping cream
• 1/2 cup creamy peanut butter
• 1 (5 ounce) package instant vanilla pudding mix
• 1 3/4 cups milk
• 1 (9 inch) pie shell, baked

DIRECTIONS:

1. Melt the chocolate with the whipping cream. Stir until smooth, and spread evenly over the bottom of the pie shell. Refrigerate until ready to fill; chocolate should be firm before filling.
2. Put the dry pudding mix and peanut butter in a heavy saucepan. Over low heat, gradually stir in the milk using a wire whisk. Stir constantly until mixture thickens and comes to a boil. Cool for 15 minutes, stirring often. Pour peanut butter filling into crust. Chill several hours.
3. Top with whipped topping and chopped peanuts if desired.

Chocolate Nut Pie

• 1/2 cup chopped walnuts
• 1 cup all-purpose flour
• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 1 cup confectioners' sugar
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 (3.4 ounce) package instant vanilla pudding mix
• 1/2 cup chopped walnuts

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix 1/2 cup chopped walnuts, flour and butter until well blended . Press mixture into a 9x13 inch pan. Bake in preheated oven for 15 to 20 minutes, or until lightly browned. Allow to cool.
2. In a medium bowl, beat cream cheese and sugar until smooth. Fold in 1 1/2 cups of the whipped topping. Spread over cooled crust.
3. In a medium bowl, mix chocolate pudding according to directions on package. Spread over cream cheese layer. Prepare vanilla pudding according to directions on package and spread over chocolate layer. Top with remaining whipped topping and sprinkle with 1/2 cup chopped walnuts.

Chocolate Pecan Pie

• 1 (9 inch) unbaked pie crust
• 1/3 cup butter
• 2/3 cup white sugar
• 3 eggs
• 1/4 teaspoon salt
• 1 cup light corn syrup
• 1 teaspoon instant coffee powder (optional)
• 1 cup chopped pecans
• 1 cup semisweet chocolate chips
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• 1/2 cup heavy cream
• 1/4 teaspoon vanilla extract
• 1 tablespoon confectioners' sugar

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C.) In a medium saucepan, melt the butter over low heat. Stir in sugar, and set aside to cool.
2. In a mixing bowl, beat eggs well. Stir in salt, corn syrup and melted butter mixture. Add coffee powder mixed with 1 teaspoon water, if desired. Stir in the chopped pecans.
3. Spread chocolate chips evenly over the bottom of the pie crust. Pour pecan mixture over the crust.
4. Bake at 375 degrees F (190 degrees C) for 45 to 50 minutes, or until set. Cover and let stand at room temperature about 8 hours before serving. Pie will be soft.
5. Combine cream, confectioners' sugar, and vanilla in a small mixing bowl. Whip until stiff. Garnish pie.

Deluxe Pecan Pie

• 3 eggs, beaten
• 1 cup white sugar
• 2 teaspoons butter, melted
• 1/2 cup dark corn syrup
• 1/2 cup heavy cream
• 1/2 cup brandy
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 tablespoons chopped pecans
• 1 (9 inch) unbaked pie crust
• 1 cup pecan halves

DIRECTIONS:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a small bowl, mix together the eggs, sugar, butter, corn syrup, whipped cream, brandy, vanilla and salt.
3. Stir in chopped pecans and pour into pie shell.
4. Arrange pecan halves on top and bake for 40 to 45 minutes. Remove from oven, cool and serve.