Deluxe Pecan Pie 
1 Basic 9" Pie Crust (unbaked)
3 eggs
1 cup sugar
1/2 tsp salt
2 tbsp butter, melted
1/2 cup dark corn syrup
1/2 cup whipping cream
1 tsp vanilla
1 cup pecan halves
Preheat oven to 375 degrees.
Beat together eggs, sugar, salt, butter, corn syrup, and cream.
Stir in vanilla and pecans.
Pour into pie crust.
Bake 40-50 minutes.
Bourbon Pecan Pie
1/2 cup butter or margarine
1 cup sugar
2 eggs
1/2 cup flour
2 tbsp bourbon
1 pinch salt
1 cup semisweet chocolate morsels
1 cup chopped pecans
Whipped cream or ice cream
Blind Bake pie crust at 350 degrees for 8 minutes. Let cool.
Cream butter and sugar.
Add eggs, one at a time, beating well after each addition.
Add flour, bourbon, and salt; beat well.
Stir in chocolate morsels and pecans.
Pour filling into crust. Bake at 350 for 35 to 40 minutes or until filling is set. Let cool completely before serving. Serve with whipped cream.
Pistachio Pie
2 kiwi fruits, peeled and sliced
1 3/4 cup cold milk
1 package pistachio instant pudding mix
whipped cream
Cover bottom of crust with kiwi slices (save some for garnish).
Combine milk and pudding mix in large bowl until well blended. Pour over kiwi and chill pie 2 to 3 hours.
Place reserved kiwi slices on top of pie and garnish with dollops of whipped topping.
Macadamia Nut Pie
1 Basic 9" Pie Crust (unbaked) or puff pastry
4 eggs
1 1/2 cup brown sugar
1 cup light corn syrup
1/4 cup melted butter
1 cup whole macadamia nuts
1 cup diced macadamia nuts
Whipped cream, for serving
Preheat oven to 350 degrees.
Mix together eggs, sugar and syrup with warm melted butter. Set aside.
Place diced nuts in pie shell. Pour egg mixture over nuts. Sprinkle whole nuts on top. Bake for 45 minutes. Let cool for one hour.
Top with whipped cream.
Frozen Caramel Drizzle Pie
3 tbsp butter
4 ounces shredded coconut
1/2 cup chopped pecans
1 ounces sweetened condensed milk
4 ounces cream cheese, softened
1 cup whipped cream
6 ounces caramel ice cream topping
Place butter in a medium skillet and melt over medium heat.
Add coconut and pecans, stirring to coat. Sauté until coconut and pecans are lightly toasted, about 5 minutes.
Set aside.
Whip together condensed milk and cream cheese until fluffy.
Fold in whipped topping.
Spoon 1/4 of cream cheese mixture into the graham cracker crust.
Drizzle with 1/4 of caramel topping.
Repeat layers with remaining cream cheese mixture and caramel.
Top pie with coconut and pecan mixture.
Freeze overnight.
Bailey's Irish Cream Mousse Pie
3 eggs, separated
1/4 tsp salt
6 ounces Bailey's Irish Cream
1 cup chopped walnuts
8 ounces whipped cream
2 tbsp bittersweet chocolate, shaved
1 Basic 9" Pie Crust (unbaked)
For the custard:
Beat egg yolks until they are lemon-colored.
Add salt and Bailey's, mixing well.
Cook in top of double boiler until yolk mixture thickens.
Cool.
Beat egg whites until stiff.
Fold cooled custard and 2/3 of the whipped cream into the egg whites.
Fold in 3/4 of the nuts.
Spoon the mixture into prepared pie shell, and cover with the remaining whipped topping.
Sprinkle with remaining nuts and chocolate shavings.
Freeze for 4 hours.
Jack Daniel’s Pie
***CRUST***
1/2 cup flour
1/8 tsp baking powder
1/8 tsp salt
1/2 cup soft butter
1 cup sugar
2 eggs, beaten light & fluffy
2 ounces unsweetened chocolate
1/2 tsp vanilla
1 cup chopped nuts
***FILLING***
3 eggs
1 1/2 cup sugar
1/3 cup flour, PLUS
2 tbsp flour
1/4 tsp salt
3 cups milk, scalded
3 tbsp butter
3 1/2 tbsp Jack Daniel's Black Label Whiskey
sweetened whipped cream
German sweet chocolate -- grated
CRUST: Sift flour, baking powder and salt. Set aside. Mix butter, sugar and beaten eggs in small bowl on med speed of mixer. Add melted chocolate and vanilla. Add sifted mixture and fold in nuts. Pour into lightly floured pie pan and bake 20 minutes at 325 degrees.
FILLING: Beat eggs until fluffy. Add sugar mixed with flour and salt. Stir in milk. Cook in double boiler until mixture thickens. Add butter. Remove from heat and add Jack Daniels. Cool. Pour into cooled crust. Top with sweetened whipped cream and grated chocolate on top. Chill several hours before serving.