Cinnamin swirl apple pie

1 box pie crusts, or make your own!
1/2 c + 2T sugar
2 t cinnamon
2 T butter, melted
2 T finely chopped pecans
6 c thinly sliced peeled apples
2 T flour
1/4 t salt

Press one pie crust into 12in pie pan. Keep in fridge until ready.
Mix 2T sugar and 1/2 t cinnamon. Roll out second crust to a 13x9 rectangle. Brush with 1T melted butter, and sprinkle with sugar mixture and pecans. (I also added brown sugar to make it more cinnamon roll like). Starting on the long side, roll tightly into a log and seal the ends. Refrigerate until firm, about 30 minutes.
Mix apples, 1/2c sugar, 1 1/2 t cinnamon, flour and salt until combined. Pour into empty pie shell.
Cut dough log into 40 slices. Brush top of pie with remaining melted butter.
Loosely cover with foil. Bake at 425 for 20 minutes. Uncover, and bake an additional 25 minutes until edges are golden brown and juices are bubbling.
Cool 2 hours before serving.

Mystery Pecan Pie
a la Paula Deen

Topping:
3 eggs
1/4 c sugar
1 c light corn syrup
1 t vanilla

Pie:
1 8oz package cream cheese, room temp
1/3 c sugar
1/4 t salt
1 t vanilla
1 egg
1 un-baked deep-dish 9 in pie shell
1 1/4 c chopped pecans

Preheat oven to 350 degrees F.
whisk topping ingredients until well combined. set aside.
in a medium bowl using a hand mixer, mix cream cheese, sugar, salt, vanilla and egg until smooth. pour into pie shell. top with chopped pecans. pour topping over pecans. bake for 45 minutes. allow to cool completely before serving.

Demetrie's Chocolate Pie

a la Kathryn Stockett

1 2/3 c water

5 T sweetened cocoa powder, such as Ghiradelli

3 T cornstarch

1 (14 oz) can sweetened condensed milk

3 egg yolks, beaten

1 t pure vanilla extract

1 9 inch pie sheel, prebaked plain or graham cracker

Whipped cream (or if it's not too humid, you can top with meringue)

Shaved chocoalte to sprinkle on top, for looks

In a medium sized, cool saucepan, mix water, cocoa and cornstarch with a whisk until all the lumps are gone, making a paste. Stir in condensed milk and egg yolks. Heat to just under a boil and stir until it's thick.

Reduce heat to low and stir in some butter. Add in your good vanilla, and keep stirring well. Turn of the heat and let it cool some. Pour into a prebaked pie shell, storebought if that's how you do things.

Let the pie set yp in a cool spot, like a plug-in refrigerator, covering with wax paper so you don't get a skin. Dollop cream on top or top with meringue.

Note: I looked at the store, and never found sweetened cocoa. I used my unsweetened Hershey's cocoa and it was PLENTY sweet. I prefer graham cracker crust.

Black Forest Brownie Pecan Pie
a la togetherness.com

1 c Karo light or dark corn syrup
1/2 c sugar
1/8 t salt
4 oz semi-sweet baking chocolate, broken into pieces
3 T butter or margarine
4 eggs, slightly beaten
1 t vanilla
1 c coarsely chopped pecans
1 graham cracker crust
1 can (21 oz) Cherry pie filling
whipped cream, optional

Combine corn syrup, sugar and salt in small saucepan. Bring mixture to a boil over medium heat, stirring until sugar is dissolved. Boil for 2 minutes. Remove from heat.
Add chocolate and butter to syrup mixture, stirring until chocolate is melted and mixture is smooth. Let cool for 5 minutes.
Pour chocolate mixture slowly over eggs, stirring constantly. Add vanilla and pecans; mix well. Place pie crust on a baking sheet or pizza pan. Pour mixture into crust.
Bake 350 for about 50 minutes, until center of pie is slightly puffed. Cool at least 1 hour. Top each slice with 1/4 c cherry pie filling and whipped cream.

Banana Cream Pie
a la Rachel Vega

8 oz container whipped cream (or make your own, see below)
2 (3.5 oz) packages instant vanilla pudding
2 c cold milk
1/2 t cinnamon
1-3 bananas, sliced
oreo pie crust (or make your own! see below)

Combine pudding, milk and cinnamon in bowl and whisk for 1 minute. Fold in whip cream until combined. Place bananas along bottom and sides of crust. Pour and smooth the pudding on top. Chill for several hours.
Note: the recipe called for 1 banana, but I thought it needed more.

Oreo Crust
In a food processor, crush 22 oreos, cream and all, until it's fine crumbs. Add 3 T melted butter and pulse until combined. Dump into pie pan and press into bottom and sides. Bake at 350 for 10 minutes and cool. I stuck mine in the freezer and it was cool by the time I was done with the filling.

Whipped Cream
Whip up 1 pint container of heavy whipping cream with a little powdered sugar until stiff peaks form.

Sour Cream Lemon Pie
a la Carol

1 c sugar
3 T cornstarch
1/4 c butter
1 c milk
1/2 c fresh lemon juice (if not fresh, use more)
1/2-3/4 t lemon zest
1/2 pint sour cream (fold in after cooing above)
Combine sugar, cornstarch, butter, milk, lemon juice and zest in a sauce pan. Whisk over medium heat until filling reaches "pudding" consistency. Remove from heat. Fold in sour cream.
Pour into baked pie shell ( you can buy one or make your own). Chill for 2 hours. Top entire pie with heavy, sweetened whipped cream (not whipped topping, you actually have to whip the cream!) Enjoy!