America's Best Pies 2014-2015: Nearly 200 Recipes You'll Love (2014)

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OPEN

Black Forest Cream Pie

Chocolate Mint Parfait Pie

Chocolate Decadence Pie

Grandma and Mommy’s Pumpkin Caramel Apple Pie

Iron Chef Lime Pie

Japanese Green Tea Pie

Macadamia Berry Pie

Coffee Toffee Silk

Strawberry Banana Nut Goodie Pie

Mrs. Kelly’s Date Pie

Candy Cane Express

Peanut Butterscotch Krispy Treat Pie

Strawberry Twist Pie

Main Street Malted Milk-Marshmallow Pie

Super Grande Mochachino Pie

BLACK FOREST CREAM PIE

Beth Campbell, Belleville, WI
2004 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Open

CRUST

1 cup flour

½ cup shortening

¼ cup cold water

Pinch of salt

LAYER ONE

6-ounce package (1 cup) semisweet chocolate pieces

1 teaspoon butter

8-ounce package cream cheese, softened

¼ cup powdered sugar, sifted

⅓ cup whipping cream, whipped

LAYER TWO

4 ounces cream cheese, softened

¼ cup sugar

½ teaspoon vanilla extract

⅓ cup whipping cream, whipped

LAYER THREE

½ cup sugar

⅛ cup flour

2 cups fresh tart cherries (pitted)

½ teaspoon butter, softened

2 drops almond extract

Whipped cream for garnish (optional)

For the Crust: Preheat oven to 475°F. Combine flour and salt, then cut in shortening until mixture is pea-sized. Pour in water until mixture forms a ball. Wrap in plastic and refrigerate for several hours or overnight. Roll out on floured board and put into pie pan. Prick crust on bottom of pan with a fork. Bake for 8 to 10 minutes until light brown. Cool.

For Layer One: Melt the chocolate chips and butter in a saucepan over medium-low heat. Add cream cheese, heating and stirring until combined. Remove from heat. Stir in the powdered sugar. Cool mixture and fold in the whipped cream. Spread in the baked pastry shell.

For Layer Two: Combine ingredients and spread over the chocolate layer.

For Layer Three: Combine ingredients and spread over the second layer.

Garnish with whipped cream if desired.

CHOCOLATE MINT PARFAIT PIE

Patricia Lapiezo, La Mesa, CA
2011 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Open

CRUST

10 Pepperidge Farm Milano mint cookies, finely ground

6 Oreo cookies, finely ground

2 tablespoons butter, melted

MINT FILLING

8-ounce package cream cheese, softened

¼ cup powdered sugar

4 ounces white chocolate

¼ cup heavy cream

1 cup heavy cream, stiffly beaten

1 drop green food coloring

½ cup Andes mint baking pieces

MINT GANACHE

4 ounces mint flavored chocolate, chopped

½ cup heavy whipping cream

CHOCOLATE FILLING

8-ounce package cream cheese, softened

½ cup powdered sugar

¼ cup heavy whipping cream

6 ounces semisweet chocolate, finely chopped

1 teaspoon vanilla

1 cup heavy whipping cream, stiffly beaten

GARNISH

Sweetened whipped cream

Additional mint pieces

For the Crust: Preheat oven to 350°F. Combine cookie crumbs and butter. Press onto bottom and up sides of a 9-inch pie dish. Bake for 8 minutes. Remove from oven and cool.

For the Mint Filling: Beat the cream cheese and powdered sugar together until light and fluffy. Heat the ¼ cup heavy cream in a saucepan and stir in white chocolate until melted. Blend into cream cheese mixture along with the food coloring. Fold in whipped cream. Add the Andes mint baking pieces. Spread into prepared crust, smoothing top.

For the Mint Ganache: In a saucepan, heat the whipping cream and chopped mint chocolate until melted. Chill while preparing chocolate filling. Set aside until needed. If necessary, heat slightly until of spreading consistency. Spread ½ of the mint ganache on top of mint filling.

For the Chocolate Filling: In a large mixing bowl, beat the cream cheese and powdered sugar until light and fluffy. Heat the ¼ cup whipping cream and stir in the semisweet chocolate until melted. Blend into cream cheese mixture along with vanilla. Fold in whipped cream. Spread over mint ganache layer, smoothing top. Spread remaining mint ganache over chocolate filling and chill until firm.

Decorate edge of pie with sweetened whipped cream and additional mint pieces.

Chocolate Mint Parfait Pie

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CHOCOLATE DECADENCE PIE

Bobbie Allen, Canyon, TX
2004 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Open

CRUST

1 cup flour, sifted

½ teaspoon salt

¼ cup salted peanuts, crushed

½ teaspoon baking powder

⅓ cup vegetable shortening

3 to 4 tablespoons cold water

FILLING

24 unwrapped caramels

¼ cup canned evaporated milk

1½ cups milk chocolate chips

1 cup heavy cream

3 tablespoons butter

½ cup chopped pecans

GARNISH

1 cup whipped cream

For the Crust: Preheat oven to 425°F. Sift flour, baking powder, and salt into mixing bowl. Cut in shortening with knives or blend with pastry blender until mixture resembles coarse cornmeal. Add peanuts. Sprinkle cold water over mixture, a little at a time, stirring with fork until dough is just moist enough to hold together and form a ball. Roll out on lightly floured surface to a circle 1½ inch larger than an 8-inch or 9-inch pie pan inverted over it. Fit loosely into pan and flute edges. Prick pastry surface all over with a 4-tined fork. Bake for 12 to 15 minutes. Cool.

For the Filling: Sprinkle pecans on cooled crust. Heat caramels and evaporated milk in a saucepan over medium-low heat, stirring often, until caramels melt and mixture is smooth. Pour caramel mixture over pecans. In another saucepan, heat chocolate chips, cream, and butter over low heat until chocolate melts and mixture is smooth. Pour over caramel layer and refrigerate for 4 hours, until set.

For the Garnish: Beat 1 cup whipping cream. Before serving pie, pipe whipped cream decoratively on top of pie.

GRANDMA AND MOMY’S PUMPKIN CARAMEL APPLE PIE

Linda Hundt, DeWitt, MI
2011 American Pie Council Crisco National Pie Championships
Professional Division 1st Place Open

CRUST

1½ cups flour

¼ teaspoon baking powder

½ teaspoon salt

1 teaspoon sugar

¼ cup cold butter, cut in small pieces

½ cup refrigerated Crisco shortening

PUMPKIN FILLING

1¼ cups canned pumpkin

1 cup half-and-half

½ cup sugar

2 eggs, slightly beaten

1 tablespoon flour

2 teaspoons pumpkin pie spice

¼ teaspoon cloves

½ teaspoon orange zest

¼ teaspoon of salt

1 teaspoon cinnamon

HOMEMADE CARAMEL SAUCE

14-ounce can sweetened condensed milk

1 cup light corn syrup

1 cup sugar

½ cup brown sugar

½ stick butter

1 tablespoon real vanilla extract

APPLE FILLING

1 medium each, Michigan, Cortland, and Ida Red apples, peeled, thinly sliced, and diced

¼ cup sugar

2 tablespoons flour

1 tablespoon butter, melted

1 teaspoon cinnamon

½ teaspoon lemon juice

⅛ teaspoon salt

½ cup homemade caramel sauce (recipe above)

GARNISH

Whipped cream

Dried Apples

Caramel

Nutmeg

For the Crust: Mix all above ingredients in KitchenAid-style mixer on medium speed swiftly until pea-size pieces form. Carefully sprinkle water over crust mixture until it starts to become moistened and gathers together. Pat into a disk, then wrap and refrigerate for at least a half an hour. Roll out on a floured surface. Place into pie pan and crimp crust. Freeze until ready to use.

For the Pumpkin Filling: Combine ingredients in a bowl. Mix well. Set aside.

For the Caramel Sauce: In heavy 3-quart saucepan, combine all ingredients except the vanilla. Cook over medium heat, stirring constantly, covering all parts of bottom of pan with wire whisk to avoid scorching. Stir until mixture comes to a boil. Reduce heat to low, add vanilla, and cook, constantly stirring, until mixture comes to a boil. Reduce heat and continue stirring until caramel reaches 244°F on a candy thermometer or firm-ball stage. Pour in glass container. Cool before combining with apple filling.

For the Apple Filling: Preheat oven to 350°F. Mix all ingredients except apples and caramel sauce until blended. In a pan, cook apples and mixture until apples are almost cooked through. Add ½ cup of caramel sauce until melted. Remove from stove. Fill bottom ⅓ of pie with caramel apple mixture. Cover with pumpkin filling. Bake for 1 hour or until almost set in center of pie. Cool.

Garnish pie with real whipped cream, dried apples, and caramel. Dust with grated nutmeg.

Grandma and Mommy’s Pumpkin Caramel Apple Pie

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IRON CHEF LIME PIE

John Sunvold, Winter Springs, FL
2009 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Open

CRUST

1¼ cups graham cracker crumbs

¼ cup sugar

5 tablespoons butter

LIME LAYER

14-ounce can sweetened condensed milk

1 egg

½ cup lime juice

CHOCOLATE LAYER

2 tablespoons butter

2 tablespoons corn syrup

1 tablespoon heavy cream

1 tablespoon milk

⅓ cup chocolate chips (semisweet)

1 cup powdered sugar

TOPPING

2½ cups heavy cream

4 ounces white chocolate, broken into small pieces

Lime slices for garnish

For the Crust: Preheat oven to 375°F. Mix all ingredients and press mixture into 9-inch pie plate. Bake for 8 to10 minutes or until brown. Allow to cool to room temperature.

For the Lime Layer: Mix ingredients together well and pour into cooled pie shell. Bake for 15 minutes. Remove from oven and chill in refrigerator for 2 hours.

For the Chocolate Layer: Mix butter, corn syrup, cream, and milk together in a saucepan. Heat over medium heat until boiling. Stir constantly. Add chocolate chips and stir until melted. Once fully combined, slowly add powdered sugar. Mix completely, then carefully spread the chocolate onto the lime layer. It cools quickly, so you must spread immediately.

For the Topping: Bring ½ cup of cream to a boil over medium heat. Add white chocolate and stir constantly until chocolate is melted. Remove from heat and let cool to room temperature. Refrigerate for four hours. In large bowl, beat the remaining cream until soft peaks form. Slowly add the white chocolate mixture and continue to beat until stiff. Cover and refrigerate for 2 hours. Garnish with lime slices if desired.

JAPANESE GREEN TEA PIE

John Michael Lerma, St. Paul, MN
2011 American Pie Council Crisco National Pie Championships
Professional Division Honorable Mention Open

CRUST

1¾ cups graham cracker crumbs

2 tablespoons light brown sugar, firmly packed

½ teaspoon ground cinnamon or Garden County Cooking Apple Pie Spice

Pinch of salt

6 tablespoons unsalted butter, melted

Crisco butter-flavored cooking spray

SPREAD

2 cups pecans, soaked for 5 hours

½ cup raisins, soaked for 5 hours, reserving some of the soaking water

½ teaspoon cinnamon or Garden County Cooking Apple Pie Spice

FILLING

1½ cups coconut water

1 cup cashews, soaked for 5 hours

½ cup agave syrup

½ cup coconut oil

1½ teaspoon green tea powder (suggest: Matcha green tea)

For the Crust: Preheat oven to 350°F. Spray pie plate with cooking spray and set aside. Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in a large mixing bowl. Using your fingers, mix together. Add the butter and incorporate well, mixing first with a fork, then with your hands, rubbing thoroughly to form evenly dampened crumbs. Spread the crumbs evenly and loosely in the pan, pressing them into the bottom and up the sides. Refrigerate for 10 minutes. Bake for 8 to 10 minutes. Cool on a rack. Refrigerate 15 minutes before filling. Makes one 9-inch graham cracker crust.

For the Spread: Mix all ingredients in the bowl of a food processor. Pour in some of the raisin soaked water until it makes a smooth paste. Gently spread inside cooled pie crust.

For the Filling: Mix all ingredients in a high speed blender or bowl of a food processor. Blend until well mixed. Pour into pie crust and chill overnight.

Japanese Green Tea Pie

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MACADAMIA BERRY PIE

Raine Gottess, Coconut Creek, FL
2004 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Open

CRUST

1¼ package Nestle Toll House macadamia nut cookie dough

LAYER ONE

6 ounces raspberry cream cheese (strawberry can substitute)

1 cup powdered sugar

¾ teaspoon vanilla

1 tablespoon milk

6 ounces creamy Cool Whip

FILLING

Smucker’s Boysenberry jam (raspberry can substitute)

LAYER TWO

8 ounces blueberry cream cheese

1¼ cups powdered sugar

1 teaspoon vanilla

1 tablespoon milk

8-ounce container Cool Whip

GARNISH

Blackberries

Raspberries

Strawberry Glaze

Cool Whip

For the Crust: Preheat oven to 325°F. Remove most of the white chips from the dough. Press dough into pie plate to form crust. Edge with foil and bake for 20 minutes. Remove from oven. Remove foil. Preheat oven to 350°F. Using a spatula, press dough against sides and bottom of pie plate and slightly down on the top edges to form thicker side crust. Flatten dough just slightly in the center. Place back in oven with foil edge for 10 to 12 minutes. Press again in the center slightly to flatten. Let cool completely.

For Layer One: In a mixing bowl beat all the ingredients well. Spread over a cooled cookie crust and freeze about 5 minutes.

For the Filling: Spread jam thinly and carefully over layer one, then freeze.

For Layer Two: In a mixing bowl, beat all the ingredients well and spread carefully over jam layer.

Decorate the top by arranging blackberries and raspberries. Drizzle with strawberry glaze and edge with Cool Whip. Refrigerate at least 6 hours to firm.

COFEE TOFEE SILK

David Harper, Richland Center, WI
2013 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Open

CRUST

½ cup of butter-flavored Crisco

1 cup of flour

1 teaspoon salt

5 tablespoons ice cold water

FILLING ONE

8 ounces semisweet chocolate

¾ cup heavy cream

2 tablespoons light corn syrup

1 teaspoon vanilla

FILLING TWO

1¼ cup heavy cream, chilled

1 tablespoon instant coffee granules

4 eggs

1 cup sugar

3 tablespoons water

2 heaping teaspoons instant coffee granules

8 ounces semisweet chocolate, melted and cooled

1 tablespoon vanilla

8 tablespoons butter, softened to room temperature

TOPPING

1½ cup heavy cream

1 tablespoon coffee granules

¼ cup powdered sugar

Heath Toffee pieces

For the Crust: Preheat oven to 400°F. Place baking stone in oven to preheat. Whisk the flour and the salt together in a large bowl. Add the Crisco and mix with your fingers until combined. Add the ice water and use a fork to combine. Turn pie dough out onto a floured surface and gather into a circular disk. Roll out the dough big enough to fit into a pie plate. Flute edges for decoration. Place into the refrigerator for 20 minutes. After 20 minutes, place a piece of parchment paper in the pie shell and fill with pie weights or pennies. Bake crust until edges are golden brown and bottom is browned, about 15 to 20 minutes. Remove crust from oven and take out the parchment and pie weights. If bottom crust is not browned enough, place back in oven without parchment and pie weights and bake until bottom is browned, about 5 min. Cool on wire rack and set aside.

For Filling One: Place all ingredients in a microwaveable bowl and microwave, whisking often, until melted and smooth, about 1 to 2 minutes. Set aside to cool until thickened, about half an hour. Spread 1 cup over bottom of pie crust.

For Filling Two: Whip the heavy cream plus 1 tablespoon coffee granules together until stiff peaks form. Transfer to a bowl and chill. Place eggs, sugar, water, and 2 heaping teaspoons coffee granules in a large double boiler set over simmering water. Use a hand held mixer on high speed to beat the egg mixture until thickened, about 10 minutes. After 10 minutes, remove from heat and continue to beat until mixture is cooled, about 5 minutes. Add the cooled chocolate and vanilla to the egg mixture and beat until combined. Add the butter and beat until combined. Fold in the coffee-whipped cream until no white streaks remain. Pour chocolate-coffee filling over the chocolate into pie shell. Place in refrigerator for at least 3 hours or up to 24 hours.

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Coffee Toffee Silk Pie

For the Topping: Combine heavy cream and coffee granules together and place in refrigerator until pie is set up, 3 to 24 hours. When pie is set, whip the heavy cream-coffee mixture with the powdered sugar until stiff. Top pie immediately with coffee-whipped cream. Sprinkle ½ cup Heath pieces on top of pie. Serve immediately or chill until ready to eat.

STRAWBERRY BANANA NUT GOODIE PIE

Karen Hall, Elm Creek, NE
2007 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Open

CRUST

1½ cups crushed Oreos

2 tablespoons brown sugar

⅓ cup plus 2 tablespoons butter, melted

FILLING

8 ounces cream cheese, softened

2 tablespoons milk

1 cup powdered sugar

4 ounces frozen whipped topping, thawed

2 tablespoons nut topping

1 banana, sliced

1 cup fresh strawberries, cut into ¼- to ½-inch pieces

⅓ cup strawberry jam

2 tablespoons chocolate fudge topping

TOPPING

8 ounces frozen whipped topping, thawed

2 tablespoons nut topping

GARNISH

Plain or chocolate covered strawberries

For the Crust: Preheat oven to 350°F. In a medium mixing bowl, combine chocolate cookie crumbs and brown sugar. Drizzle melted butter into crumb mixture, tossing to moisten crumbs. Mound mixture into a 9-inch pie dish and press into bottom and up sides of the dish. Bake for 6 to 8 minutes. Chill crumb crust until completely cooled.

For the Filling: In a large mixing bowl, beat together cream cheese, milk, and powdered sugar. Beat in whipped topping. Spoon half of the mixture into pie shell; sprinkle with nut topping. Layer sliced banana over nut topping. In a small bowl, stir together strawberries and jam; spread over banana layer. Top with remaining half of cream cheese mixture. Drizzle fudge topping over top of pie.

For the Topping: Pipe or dollop a ring of whipped topping around edge of pie; sprinkle with nut topping.

Garnish with strawberries as desired.

MRS. KELLY’S DATE PIE

Phyllis Bartholomew, Columbus, NE
2003 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Open

CRUST

2 cups flour

1 cup cake flour

½ teaspoon salt

1 cup butter-flavored Crisco

1 egg

1 tablespoon cider vinegar

⅓ cup ice water

FILLING

⅔ cup sugar

3 eggs

1 cup milk

½ teaspoon salt

1 teaspoon cinnamon

1½ cups chopped dates

For the Crust: Mix dry ingredients together. Add Crisco and cut into flour with pastry blender until incorporated. Combine egg, vinegar, and water together. Sprinkle over flour mixture until dough forms a ball. Wrap dough in plastic and chill for several hours. Roll out and line pie dish.

For the Filling: Preheat oven to 325°F. Mix together sugar, eggs, milk, salt, and cinnamon. Separate the chopped dates, then add to mixture. Pour into 9-inch pie shell and bake for 40 to 45 minutes.

CANDY CANE EXPRESS

Susan Boyle, Debary, FL
2013 American Pie Council Crisco National Pie Championships
Professional Division 1st Place Open

CRUST

40 chocolate cream cookies

8 tablespoons butter-flavored Crisco, melted

FILLING ONE

2 cups whipping cream

3 teaspoons unsalted butter

2 cups of chocolate chips

1 teaspoon white corn syrup

¼ cup peppermint crunch baking chips

FILLING TWO

1 small box white chocolate instant pudding mix

½ teaspoon candy cane flavored oil

1 to 2 drops pink food coloring

½ cup milk

1 cup whipping cream

½ cup cream cheese

½ cup melted miniature marshmallows

GARNISH

½ cup peppermint crunch baking chips

For the Crust: Preheat oven to 350°F. In food processor, pulse cookies to a fine crumb stage; continue to pulse adding melted butter to incorporate. Press crumbs firmly into the bottom and sides of a 9-inch pie plate using a small glass. Bake 8 minutes. Cool to set crust before filling.

For Filling One: In a heavy saucepan, heat whipping cream and butter until butter has melted. Slowly add chocolate chips, stirring so it does not stick. Do not heat higher than 90°F. Remove from heat when mixture is smooth. Pour through a strainer into a clean bowl. Add corn syrup and stir slowly to prevent bubbles. Smooth a thin layer of ganache (filling one) on the bottom of cookie crust. Sprinkle peppermint crunch on top; set aside while filling is being prepared.

For Filling Two: In mixing bowl, whip cream cheese, pudding mix, candy cane flavoring, food coloring, and milk. Mix well. Add marshmallows and whipping cream. Continue to mix until light, creamy, and fluffy. Spoon into prepared cookie crust leaving ½ cup for garnish.

For the Garnish: Spread the remaining ½ of the ganache (filling one) on top of pie. Sprinkle peppermint crunch on edges of pie. Pipe the remaining ½ cup of filling two decoratively on top of pie.

Cool before serving

Candy Cane Express Pie

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PEANUT BUTTERSCOTCH KRISPY TREAT PIE

Patricia Lapiezo, La Mesa, CA
2013 American Pie Council Crisco National Pie Championships
Amateur Division 1st Place Open

CRUST

2 tablespoons creamy peanut butter

¼ cup light corn syrup

1 cup semisweet chocolate chips

2 cups crispy rice cereal

2 tablespoons chopped peanuts

FILLING

⅔ cup semisweet chocolate chips

⅔ cup butterscotch chips

2 (8-ounce) packages cream cheese, softened

1⅓ cups powdered sugar

¾ cup creamy peanut butter

1 teaspoon vanilla

2½ cups heavy cream, whipped, divided

TOPPING

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 tablespoon chopped peanuts

For the Crust: In a medium saucepan, combine the peanut butter, corn syrup, and chocolate chips until melted. Stir in rice cereal. Spray a 9-inch pie dish with nonstick spray. Press over bottom and up sides, pressing with the back of a spoon. Sprinkle chopped peanuts over bottom of crust.

For the Filling: Melt the chocolate chips and butterscotch chips together. Stir to combine. Set aside. In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla together until well blended. Divide in half. To one half, beat in melted chocolate/butterscotch mixture. Fold in half of the whipped cream. To the other half beat in the peanut butter until combined and then fold in remaining whipped cream. Alternately drop spoonfuls of each filling into the prepared crust, covering bottom of pie; run a knife through to marble. Repeat until all the filling is used.

For the Topping: Beat the whipping cream and powdered sugar until stiff. Decoratively pipe whipped cream around edge of pie and sprinkle with chopped peanuts.

Peanut Butterscotch Krispy Treat Pie

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STRAWBERRY TWIST PIE

Raine Gottess, Fort Lauderdale, FL
2012 American Pie Council Crisco National Pie Championships
Professional Division Honorable Mention Open

CRUST

1 package Keebler chocolate covered graham cookies

10 Keebler mint cookies

5 tablespoons butter, melted

KEY LIME SQUARES LAYER

1½ cups graham cracker crumbs

¼ cup sugar

⅓ cup butter, melted

7 ounces sweetened condensed milk

2 small egg yolks

¼ cup key lime juice

CREAM CHEESE LAYER

6 ounces Philadelphia cream cheese, softened

¾ cup powdered sugar

1 tablespoon milk

1 teaspoon vanilla

3 ounces creamy Cool Whip

STRAWBERRY LAYER

6 ounces strawberry-flavored Philadelphia cream cheese

1½ cups powdered sugar

½ cup marshmallow cream

1 teaspoon vanilla

12 ounces Cool Whip, divided

3 large strawberries

For the Crust: Using a food processer, crush cookies finely and place into a bowl. Using a fork, add butter and toss to moisten. Put into a 9-inch deep dish pie pan. Using the back of a spoon, press to form a crust. Freeze.

For the Key Lime Squares: In a bowl, mix graham crumbs with sugar and butter, using a fork to toss and moisten. Press into the bottom of a small loaf pan. In a bowl, use a whisk to beat milk, egg yolks, and juice together. Pour over the graham cracker crust in the loaf pan. Bake 350°F for 15 minutes. Cool completely on a wire rack.

For the Cream Cheese Layer: Using a mixer, beat cream cheese, vanilla, and milk well. Add in powdered sugar and Cool Whip and beat until creamy. Pour half the mixture over the pie crust. Freeze. Cut the cooled key lime loaf into squares and place them evenly over cream cheese layer. Leaving small spaces between the squares is fine. (You may have some key lime squares left to enjoy!) Spread remaining cream cheese mixture on top of the key lime layer and gently press down with a rubber spatula. Freeze.

For the Strawberry Layer: Using a mixer, beat cream cheese and marshmallow cream well. Add in vanilla, powdered sugar, and 3 ounces Cool Whip, beating until creamy. Spread evenly over the cream cheese layer. Cover with plastic wrap and refrigerate about 8 hours or overnight to firm. Using the remaining Cool Whip to decorate the pie and place the strawberries in the center for garnish.

Strawberry Twist Pie

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MAIN STREET MALTED MILK-MARSHMALLOW PIE

Naylet LaRochelle, Miami, FL
2012 American Pie Council Crisco National Pie Championships
Amateur Division 3rd Place Open

CRUST

1¾ cups ground chocolate sandwich cookies (e.g., Oreo)

3 tablespoons butter, melted

¼ cup mini semisweet chocolate chips

FILLING ONE

1 teaspoon unflavored gelatin

¾ cup heavy whipping cream, divided

7-ounce container marshmallow crème

½ teaspoon vanilla extract

1¼ cups slightly crushed malted milk balls

FILLING TWO

1 cup milk chocolate chips

1½ cups heavy whipping cream, divided

¼ cup malted milk powder

TOPPING

Sweetened whipped cream

Toasted almonds

Malted milk balls

For the Crust: Preheat oven to 375°F. Lightly spray a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine the crust ingredients. Mix with a fork. Press onto bottom and up sides of pie plate. Bake for 8 to 10 minutes. Remove from oven; let cool completely before filling.

For Filling One: In a small bowl, sprinkle gelatin over ¼ cup whipping cream. Let sit 5 minutes. Microwave 20 to 30 seconds or until completely dissolved. Let cool 5 minutes. In a medium bowl, beat ½ cup whipping cream and cooled gelatin mixture until soft peaks form. Add marshmallow crème and vanilla extract; continue to beat until stiff peaks form. Carefully spread filling in pie crust. Refrigerate until set, about 1 to 2 hours. Sprinkle with crushed malted milk balls.

For Filling Two: Microwave chocolate chips 20 seconds; stir until smooth and melted. (If needed, microwave in 10-second intervals to achieve melted and smooth consistency.) In a large bowl, beat whipping cream and malted milk powder until stiff peaks form. Stir in cooled chocolate. Carefully spread over marshmallow layer. Refrigerate until completely set, about 2 to 3 hours.

For the Topping: Before serving, top pie with sweetened whipped cream. Garnish with almonds and malted milk balls.

Main Street Malted Milk-Marshmallow Pie

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SUPER GRANDE MOCHACHINO PIE

Rick Johnson, Belleville, IL
2012 American Pie Council Crisco National Pie Championships
Amateur Division 2nd Place Open

CRUST

1 large soup bowl with handle

2 cups flour

2 tablespoons sugar

½ cup butter

½ teaspoon salt

1 cup roasted chopped pecans

Cold water

FILLING

4 tablespoons butter

½ cup powdered sugar

1 ounce unsweetened chocolate

1 pouch Nescafe Classico instant coffee

1 teaspoon water

1 pasteurized egg

1 cup cream

2 tablespoons powdered sugar

2 tablespoons piping gel

1 teaspoon vanilla

TOPPING

1 cup cream

2 tablespoons powdered sugar

2 tablespoons piping gel

1 teaspoon vanilla

2 tablespoons caramel sauce

Optional: chocolate powder, cinnamon

For the Crust: Combine flour, salt, sugar, and butter in a food processor and process until gravely. Add pecans and water a little at a time until dough just starts coming together. Press into a disk and refrigerate for at least 1 hour. Roll into crust. Blind bake crust at 375°F for 20 minutes or until browned. Cool in refrigerator.

For the Filling: Combine coffee and water and set aside. Cream butter and powdered sugar until creamy and pale in color. Melt chocolate in microwave and add to the butter mixture along with the coffee. Blend on high for 5 minutes. Add egg and blend for another 5 minutes. Set mixture aside, then whip remaining ingredients to stiff peaks and fold into chocolate mixture. Fill pie and refrigerate.

For the Topping: Whip cream, powdered sugar, piping gel, and vanilla to stiff peaks. Pipe whipped cream on top of pie and decorate with caramel. Sprinkle with chocolate powder and cinnamon if desired.

Super Grande Mochachino Pie