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Chocolate Cream Pie This is from America's Test Kitchen. I like it in a regular pie crust (half a double-crust recipe) better. For the chocolate, I use 1 oz unsweetened baker's chocolate, 4 oz Ghirardelli semi-sweet baking chocolate (1 bar), and 2 oz Ghirardelli 60% cacao bittersweet baking chocolate (1/2 bar).

from Leite's Culinaria

Sweet Potato Pie

Sweet Potato Pie Recipe | Leite's Culinaria

from Leite's Culinaria

Banana Cream Pie with Chocolate and Cinnamon

Chocolate Banana Cream Pie Recipe | Leite's Culinaria

from Leite's Culinaria

Peach Cream Tart

Peach Cream Tart Recipe | Leite's Culinaria

from Leite's Culinaria

Maple Pecan Pie

Maple Pecan Pie Recipe | Leite's Culinaria

from Leite's Culinaria

Deep-Dish Sour Cream–Apple Pie with Cardamom Streusel

Deep-Dish Sour Cream–Apple Pie with Lemon Streusel Recipe | Leite's Culinaria

from The Pioneer Woman

Chocolate Pie

Tarte au chocolat ! Chocolate pie !

from The Pioneer Woman

Chocolate Pie

Chocolate Pie1 whole Pie Crust, Baked And Cooled (or Can Use Oreo Or Graham Cracker Crust) 1-1/2 cup Sugar 1/4 cup Cornstarch 1/4 teaspoon Salt 3 cups Whole Milk 4 whole Egg Yolks 6-1/2 ounces, weight Bittersweet Chocolate, Chopped Finely 2 teaspoons Vanilla Extract 2 Tablespoons Butter Whipped Cream, For Serving