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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
Blind Bake pie crust.
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.
Black Russian Pie
24 lg. marshmallows (or 2 ½ cups small marshmallows)
1/3 cup Kahlua
1 cup whipping cream
1/2 cup cold milk
Pinch of salt
Melt marshmallows with milk in microwave, stirring occasionally. Place in freezer to thicken.
Stir in Kahlua. Beat cream until stiff and fold into mixture.
Pour into pie crust.
Chill 30 minutes. Freeze, if need be.
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.
Grasshopper Pie
1 Graham Cracker Crust or Chocolate Pie Crust
4 tbsp cocoa powder
1 package (8 ounces) cream cheese
1 cup milk
2 tbsp green creme de menthe liqueur
2 tbsp white creme de cacao liqueur
1 1/2 tsp vanilla
whipped cream
Chill crust.
Cover bottom of pie crust with cocoa powder.
Beat cream cheese until fluffy.
Gradually beat in milk until smooth.
Stir in both liqueurs and vanilla.
Fold in whipped cream.
Pour into chilled crust and freeze until set (approx. 4 hours).
Whiskey Apple Pie
1 Basic 9" Double Pie Crust (unbaked)
6 or 7 Golden Delicious apples, peeled, cored, and sliced (1/4 - 1/3 inch thick)
1/3 cup sugar
2 tbsp flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 cup bourbon whiskey
2 tbsp lemon juice
Preheat oven to 425 degrees.
In a saucepan, mix sugar, flour, cinnamon, nutmeg, and salt.
Add the bourbon and lemon juice, and whisk until evenly blended.
Cook over medium-high heat, whisking frequently, until the mixture boils and thickens slightly.
Add the apples and stir and toss them until evenly coated with the mixture.
Set aside for about 20 minutes, stirring twice.
Pour the apple mixture into the pie crust, mounding slightly in the center.
Cover with top crust and seal the edges. Cut several steam vents.
Bake for 25 minutes, then reduce the temperature to 350 degrees and bake an additional 45 minutes.
Amaretto Cheesecake
1 Cinnamon Crust (unbaked)
24 oz cream cheese
4 eggs
1 cup sugar
1/4 cup heavy whipping cream
1/3 cup Amaretto (up to 1/2 cup)
Topping:
8 oz sour cream
1 tbsp Amaretto
1 tbsp plus 1 tsp sugar
Preheat oven to 375 degrees.
Prepare Cinnamon Crust in a 9" springform pan.
Prepare the filling: Beat the cream cheese and 1/3 cup Amaretto until light and fluffy.
Gradually beat in 1 cup sugar and the whipping cream.
Add the eggs one at a time (beating well after each addition).
Pour the mixture into the crust and and bake 45-50 minutes.
Prepare the topping: Mix the 1 tbsp sugar, sour cream, and 1 tbsp Amaretto.
Spoon the mixture over the cheesecake when done and return to the oven for 5 minutes at 500 degrees.
Chill in the refrigerator before serving.
Chocolate Chip Cheesecake
1 Graham Cracker Crust (unbaked)
2 1/4 lb cream cheese
5 eggs
1 2/3 cup sugar
1 tbsp Vanilla
1 cup Bailey's Irish Cream
1 cup semisweet chocolate chips
Topping:
1 cup whipped Cream
1 tsp instant coffee powder
2 tbsp sugar
Garnish:
Chocolate curls
Preheat oven to 325 degrees.
Prepare Graham Cracker Crust in a 9" springform pan.
Beat cream cheese until fluffy.
Add sugar and eggs, and mix well.
Blend in the vanilla and Bailey's.
Sprinkle half of the chocolate chips over the crust.
Pour in the cheese mixture filling.
Sprinkle with the remaining chocolate chips.
Bake for 75 minutes.
Chill before serving.
Prepare the topping: Beat whipping cream, coffee powder, and 2 tablespoons sugar until peaks form.
Spread mixture over cooled cake and garnish with chocolate curls.
Margarita Tart
1 Graham Nut Crust (unbaked)
1 (14-ounce) can sweetened condensed milk
4 egg yolks
1/2 cup fresh lime juice
1/4 cup tequila
2 egg whites
1 tbsp granulated sugar
Optional garnish (whipped cream, fresh lime, whatever makes it looks delicious)
Prepare Graham Nut Crust in a 9" tart pan.
Preheat oven to 325 degrees.
Stir condensed milk, egg yolks, lime juice, and tequila in medium bowl to blend. (The mixture will be sort of beige. For a more margarita-y look, add a couple drops of green food coloring.) Then set this condensed milk mixture aside.
Beat egg whites with sugar until soft peaks form.
Gently fold 1 1/2 cups condensed milk mixture into egg white mixture.
Fold remaining milk mixture into egg white mixture until just incorporated.
Pour mixture into prepared crust.
Bake until filling puffs up slightly and wooden pick inserted into center comes out with some moist filling attached, about 40 minutes.
Cool tart completely, then chill until cold, at least 2 hours.
Garnish.
Drunken Shepherd's Pie
(aka Beer & Ale Pie) 
1 Basic 9" Pie Crust (unbaked)
1 onion, diced
1 lb extra lean ground beef
1/3 bottle of Beer
1 small can corn
1 small can mixed peas and carrots
1 package brown gravy mix
Cheddar cheese, shredded
Preheat oven to 350 degrees.
Dice onion into small squares and sauté until very soft/transparent.
Add ground beef to onions, until very lightly browned and crumbled.
Add Beer and continue to cook on medium-high and stir until done.
Drain excess fat and beer from meat in colander, then transfer to a separate bowl and cover.
Drain corn and peas/carrots in colander until all excess moisture is gone. Transfer to a separate bowl.
Prepare gravy mix per the package directions.
Spread meat/onion mixture into pie crust, then add a layer of mixed corn, peas, and carrots, then add a thin layer of cheese. (Keep layering until the pie is filled)
Bake for 1 hour or until filling is bubbly.
Beer Pie
1 Basic 9" Pie Crust (unbaked)
12 ounces Beer, chilled (the darker and sweeter the better)
2 tbsp Butter
1 cup light corn syrup
1/4 cup brown sugar
1 1/2 cups flour
1 cup chopped pecans
3 eggs
1 egg white, beaten
Pecans for garnish
Preheat oven to 375 degrees.
Pour beer into a pan and heat on medium. Reduce to a syrup-ish consistency, then let it cool slightly.
Melt the butter in a separate pan.
Combine the reduced beer with the melted butter, corn syrup, brown sugar, flour, and chopped pecans with a wire whisk until thoroughly blended.
In a separate bowl, lightly beat the eggs then stir into a syrup mixture until blended.
Prick the pie crust with a fork and then brush lightly with egg white.
Pour the filling in to the crust, garnish with pecans and bake in the center of the oven for approximately 40 minutes or until a knife stuck in the center comes out clean.
Cool before serving.