Razzleberry Pie by Guest Chef Tara

Ingredients

12 oz package frozen raspberries

16 oz package frozen boysenberries

1 1/2 c - 1 2/3 c sugar (depending on how sweet you like it)

1/3 c flour

2 T butter

1 T vanilla

Instructions

Fill the unbaked pie shell with berries. In a separate mixing bowl, combine flour and sugar. Pour over the berries. Cut butter in small chunks and place evenly over flour and berry mixture. Drizzle vanilla over the top of everything. Place second crust on top with the vents. Place in 375 degree oven for about an hour. Don't forget to put a baking sheet on the shelf underneath to avoid a messy cleanup. Serve with vanilla ice cream.

Vanilla/Banana/Coconut/Peach Pie by Guest Chef Tara

Ingredients

3/4 c sugar

1/3 c flour

1/4 t salt

2 c milk

3 slightly beaten egg yolks

1 t vanilla

1 T butter

Optional Fillings:

3 sliced bananas

1 c toasted coconut

3 sliced sweetened fresh peaches (sweeten the peaches just before filling the shell as the sugars draws out the juices)

Instructions

Combine sugar, flour, and salt. Slowly stir in milk. Cook and stir until the mixture bubbles. Then cook for two minutes. temper the egg yolks by stirring in a little of the hot mixture. Add several spoonfuls. Then add the yolks into the hot mixture in the pan. Cook an additional two minutes. Stir in butter and vanilla. Cover with plastic wrap with the wrap touching the top. cool completely. Pour into pie shell after filling the shell with desired filling.

Chocolate Pie by Guest Chef Tara

Ingredients

1 c sugar

2 oz unsweetened chocolate

1/3 c flour

1/4 t salt

2 c milk

3 slightly beaten egg yolks

1 t vanilla

1 T butter

Instructions

Combine sugar, flour, and salt. Add chocolate. Slowly stir in milk. Cook and stir until the mixture bubbles. Then cook for two minutes. Temper the egg yolks by stirring in a little of the hot mixture. Add several spoonfuls. Then add the yolks into the hot mixture in the pan. Cook an additional two minutes. Stir in butter and vanilla. Strain through a large strainer if you have lumps. Cover with plastic wrap with the wrap touching the top. Cool completely. Pour into pie shell.

German Chocolate Pie by Guest Chef Tara

Ingredients

1 c miniature chocolate chips

1/2 c toasted almonds or pecans

1/2 c toasted coconut

chocolate pie filling

1 pint sweetened whipped cream

extra toasted coconut

extra toasted almonds or pecans

milk chocolate shavings from a chocolate bar

Instructions

Make chocolate pie filling. Fill pie crust with chips, nuts and coconut. Pour chocolate filling over. Spread whipped cream on top of chocolate filling. Sprinkle with coconut, nuts and milk chocolate shavings.

Pecan Pie by Guest Chef Tara

Ingredients

1/3 c butter, melted

3/4 c sugar

dash of salt

1 1/2 c toasted pecans

1 c light corn syrup

3 eggs

1/2 t vanilla

Instructions

Toast pecans on a cookie sheet at 350 degrees for 6 minutes, stirring occasionally. Mix everything but the pecans together in a mixer. beat well. Then add toasted pecans. Pour into un-baked pie crust. Bake at 350 degrees for 50 minutes or until the mixture doesn't wiggle. You should be able to insert a knife and have it come out clean.

Strawberry Pie by Guest Chef Tara

Ingredients

8 oz cream cheese

1 c powdered sugar

sliced ripe strawberries

1 pint whipped cream

Instructions

Mix cream cheese and powdered sugar. Spread in the bottom and on the sides of a baked pie crust. Fill with sliced ripe strawberries. Cover with whipped cream.

Apple Pie by Guest Chef Tara

Ingredients

8 c Granny Smith apples, peeled and sliced thinly

3 T butter

1 1/2 to 1 3/4 c sugar

1 1/2 t cinnamon

Instructions

Fill unbaked pie crust with apples. Mix cinnamon and sugar together and pour over apples. Top with butter, cut into chunks. Cover with a second crust of pie dough. Brush top with evaporated milk or egg white then sprinkle with a little cinnamon sugar. Bake at 350 degrees for approximately one hour. Serve with vanilla ice cream.