Pies/Cobblers

Cream Puff Pie

Crust
1/2 cup water
1/4 cup butter
1/2 teaspoon salt
1/2 cup all-purpose flour
2 eggs

Filling
3/4 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 cups milk
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups whipped cream, divided
Chocolate sauce and/or fresh raspberries, optional

In a large saucepan, bring water, butter and salt to a boil over medium heat. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.

Spread onto the bottom and halfway up the sides of a well-greased 9-in. pie plate. Bake at 400° for 35-40 minutes. Cool completely on a wire rack.

For filling, combine the sugar, flour and salt in a large heavy saucepan. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil. Cook and stir for 2 minutes longer. Gently stir in vanilla. Cool to room temperature without stirring.

Fold in 1 cup of whipped cream. Pour into the crust. Top with remaining whipped cream. Refrigerate for 2 hours. Garnish with chocolate sauce and/or raspberries if desired. Refrigerate leftovers. Makes 6-8 servings.

Peanut Butter Pie

1-1/4 cup chocolate cookie crumbs (20 cookies)
1/4 cup sugar
1/4 cup butter, melted

Filling
1 package (8 ounces) cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Grated chocolate or chocolate cookie crumbs, optional

In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 375° for 10 minutes. Cool on a wire rack.

For filling, beat cream cheese, peanut butter, sugar, butter and vanilla in a large mixing bowl until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired. Store in refrigerator. Makes 8-10 servings.

Coconut Pie

2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups cold milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen Cool Whip whipped topping, thawed
1/2 cup flaked coconut
1 graham cracker crust (9 inches)
Toasted coconut

In a large mixing bowl, beat dry pudding mixes, milk and coconut extract on low speed until combined. Beat on high for 2 minutes. Fold in whipped topping and coconut. Pour into the crust. Sprinkle with toasted coconut. Chill until ready to serve. Refrigerate leftovers. Makes 6-8 servings.

Sky-High Strawberry Pie

3 quarts fresh strawberries, divided
1-1/2 cups sugar
6 tablespoons cornstarch
2/3 cup water
Red food coloring, optional
1 deep-dish pastry shell (10 inches), baked
1 cup heavy cream
1-1/2 tablespoons instant vanilla pudding mix

In a large bowl, mash enough berries to equal 3 cups. In a saucepan, combine the sugar and cornstarch. Stir in the mashed berries and water; mix well. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; add food coloring if desired. Pour into a large bowl.

Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in the remaining berries. Pile into pie shell. chill for 2-3 hours. In a small mixing bowl, whip cream until soft peaks form. Sprinkle pudding mix over cream and whip until stiff. Pipe around edge of pie or dollop on individual slices. Makes 8-10 servings.

Luscious Lemon Pie

1 cup sugar
3 tablespoons cornstarch
Dash salt
1 cup milk
3 egg yolks, slightly beaten
1/3 cup lemon juice
1/4 cup butter
Grated peel of 1 lemon
1 cup (8 ounces) sour cream
1 pastry shell (9 inches), baked

Topping
2/3 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/8 teaspoon almond flavoring, optional

In the top of a double boiler, combine sugar, cornstarch and salt. Stir in milk, egg yolks and lemon juice. Cook and stir over boiling water until thickened and bubbly. Cook and stir 3 minutes longer. Remove from the heat and stir in butter and lemon peel. Cool, stirring occasionally. When mixture is room temperature, stir in sour cream. Pour into shell and refrigerate several hours or overnight.

For topping, whip cream until thick; beat in sugar and almond flavoring, if desired. Continue to beat until stiff. Spread or pipe with pastry bag on pie before serving. Makes 6-8 servings.

Chocolate Malt Shoppe Pie

1-1/2 cups chocolate wafer crumbs
1/4 cup butter, melted
1 pint vanilla ice cream, softened
1/2 cup crushed malted milk balls
2 tablespoons milk, divided
3 tablespoons chocolate malted milk powder
3 tablespoons marshmallow creme
1 cup heavy whipping cream
Additional heavy whipping cream, whipped, optional
Additional malted milk balls, optional

Combine wafer crumbs and butter; press into an ungreased 9-in. pie pan. Freeze until set. Combine the ice cream, crushed malted milk balls and 1 tablespoon milk; spoon into crust. Freeze for 1 hour.

In a large mixing bowl, combine the malted milk powder, marshmallow creme and remaining milk. Add cream; whip until soft peaks form. Spread over ice cream layer. Freeze for several hours or overnight. Just before serving, garnish each serving with additional whipped cream and malted milk balls if desired. Makes 6-8 servings.

Fluffy Caramel Pie

1-1/2 cups crushed gingersnaps (about 30 cookies)
1/4 cup butter, melted

Filling
1 envelope unflavored gelatin
1/4 cup cold water
28 caramels
1 cup milk
Dash salt
1/2 cup chopped pecans
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Caramel ice cream topping and additional pecans, optional

In a small bowl, combine the cookie crumbs and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Cover and refrigerate.

Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add caramels, milk and salt. Heat over low heat, stirring until gelatin is completely dissolved and caramels are melted. Refrigerate for 1-2 hours or until mixture mounds when stirred with a spoon.

Stir pecans and vanilla into caramel mixture. Fold in whipped cream. Pour into crust. Refrigerate for 6 hours or overnight. Garnish with ice cream topping and pecans if desired. Store in the refrigerator. Makes 6-8 servings.

Chocolate Banana Cream Pie

1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1-1/2 cups milk
1 cup whipping cream
3 eggs yolks, lightly beaten
1 tablespoon butter or margarine
2 teaspoons vanilla extract
1 pastry shell (9 inches), baked
4 squares (1 ounce each) semisweet chocolate, melted
2 medium firm bananas, sliced
Whipped cream and chocolate shavings, optional

In a saucepan, combine sugar, cornstarch and salt. Gradually add milk and cream until smooth. Cook and stir over medium-high heat until thickened and bubbly, about 2 minutes. Add a small amount to egg yolks; mix well. Return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly. Remove from the heat; stir in butter and vanilla.

Pour half into the pastry shell; cover and refrigerate. Add chocolate to remaining custard; mix well. Cover and refrigerate for 1 hour. Do no stir. Arrange bananas over filling. Carefully spoon chocolate custard over all. Refrigerate for at least 2 hours. Garnish with whipped cream and chocolate shavings if desired. Makes 6-8 servings.

Strawberry Satin Pie

1 pastry shell (9 inches), baked
1/2 cup sliced almonds, toasted
1/2 cup sugar
3 tablespoons all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon salt
2 cups milk
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup whipping cream, whipped

Glaze
3 cups fresh strawberries
1 cup water
1/3 cup sugar
2 tablespoons cornstarch
12 drops red food coloring, optional

Cover bottom of pie shell with almonds; set aside. In a saucepan, combine the sugar, flour, cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool to room temperature. Whisk in whipped cream until blended. Pour into pie shell. Cover and refrigerate for at least 2 hours.

Crush 1 cup of strawberries; set remaining berries aside. In a saucepan, bring crushed berries and water to a boil; cook, uncovered, for 2 minutes. Strain through cheesecloth; discard fruit and set liquid aside to cool.

In another saucepan, combine sugar and cornstarch; gradually stir in berry liquid until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. stir in food coloring if desired. Cool for 20 minutes. Slice the reserved strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate for at least 1 hour before serving. Makes 6-8 servings.

Country Plum Crumble

1 cup canned plums, drained
1/4 cup all-purpose flour
1/4 cup sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 cup cold butter or margarine
1/2 cup crushed cornflakes
Half-and-half cream, optional

Cut the plum in half; discard pits. Divide equally among four well-greased 6-oz. custard cups. In a bowl, combine the flour, sugar, salt and nutmeg; cut in butter until mixture is crumbly. Stir in cornflakes; sprinkle over plums. Bake at 350° for 40 minutes or until the topping is golden brown. Serve warm with cream if desired. Makes 4 servings.

Caramel Apple Crisp

3 cups old-fashioned oats
2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1 cup cold butter
8 cups thinly sliced peeled tart apples
1 package (14 ounces) caramels, halved
1 cup apple cider, divided

In a large bowl, combine the oats, flour, brown sugar and cinnamon; cut in butter until crumbly. Press half of the mixture into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the apples, caramels and 1 cup oat mixture. Repeat layers. Pour 1/2 cup cider over top.

Bake, uncovered, at 350° for 30 minutes. Drizzle with remaining cider; bake 15-20 minutes longer or until apples are tender. Makes 12-14 servings.

Raspberry Crumble

3/4 cup butter or margarine
1 cup packed brown sugar
1-3/4 cups all-purpose flour
1-1/2 cups quick-cooking oats
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup raspberry jam

Place butter in a 2-qt. microwave-safe bowl. Heat, uncovered, at 50% power for 20-30 seconds or until softened. Add brown sugar; stir until creamy. Add flour, oats, vanilla, salt and baking soda; mix well. Pat half of the mixture into a greased 8-in. square microwave-safe dish.

Microwave, uncovered, at 70% power for 3-1/2 to 4-1/2 minutes or until mixture sets, rotating a half turn after 3 minutes. (Crust will be uneven.) Spread with jam. Sprinkle with remaining dough; press down lightly. Cook, uncovered, at 70% power for 3-4 minutes or until set, rotating a half turn after each minute. Serve warm. Makes 9-12 servings.

Old-Fashioned Apple Crisp

4 cups sliced peeled tart apples (about 3 medium)
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground allspice
1/3 cup cold butter
Vanilla ice cream, optional

Place apples in a greased 8-in. square baking dish. In a small bowl, combine brown sugar, flour, oats, cinnamon and allspice; cut in butter until crumbly. Sprinkle over apples. Bake, uncovered, at 375° for 30-35 minutes or until apples are tender. Serve warm with ice cream if desired. Makes 4-6 servings.

Chocolate Fudge Pie

1/2 (15-ounce) package refrigerated pie dough
1 cup packed brown sugar
1/2 cup unsweetened cocoa
1 tablespoon all-purpose flour
3/4 cup milk
1/3 cup light-colored corn syrup
1 tablespoon butter, melted
1 teaspoon vanilla extract
2 large eggs
2 large egg whites
1 cup frozen whipped topping, thawed
1/2 teaspoon unsweetened cocoa (optional)

Preheat oven to 350°. Fit dough into a 9-inch pie plate. Fold edges under; flute. Place pie plate in freezer until ready to use. Combine brown sugar, 1/2 cup cocoa, and flour in a large bowl. Combine milk and next 5 ingredients (milk through egg whites); stir with a whisk until well blended. Add milk mixture to brown sugar mixture; stir until combined.

Pour mixture into crust. Bake at 350° for 40 minutes or until just set. Cool on a wire rack to room temperature. Cover; chill at least 4 hours. Spread whipped topping evenly over filling; sprinkle with 1/2 teaspoon cocoa, if desired. Makes 10 servings

Peanut Butter-Banana Pie

Crust:
1 cup vanilla wafer crumbs (about 30 cookies)
2 tablespoons butter or stick margarine, melted and cooled
1 large egg white, lightly beaten
Cooking spray

Filling:
2/3 cup sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon salt
1 1/3 cups milk
2 large eggs, lightly beaten
2 tablespoons creamy peanut butter
1 teaspoon vanilla extract
2 1/2 cups sliced banana
1 1/2 cups frozen whipped topping, thawed

Preheat oven to 350°. To prepare crust, combine first 3 ingredients in a bowl, tossing with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 12 minutes; cool crust on a wire rack.

To prepare the filling, combine the sugar, cornstarch, and salt in a small heavy saucepan. Gradually add the milk, stirring with a whisk until well-blended. Cook over medium heat until mixture comes to a boil; cook for 1 minute, stirring with a whisk.

Gradually add about 1/3 cup hot custard to beaten eggs, stirring constantly with a whisk. Return egg mixture to pan. Cook over medium heat until thick (for about 1 minute); stir constantly. Remove from heat, and stir in peanut butter and vanilla. Cool slightly.

Arrange banana slices in bottom of prepared crust; spoon filling over bananas. Press plastic wrap onto the surface of filling; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over filling. Chill. Makes 8 servings

Candy Bar Pie

3 (2.07-oz.) chocolate-coated caramel-peanut nougat bars
1 baked Pretzel Crust
1 1/2 (8-oz.) packages cream cheese, softened
1/2 cup sugar
1/3 cup sour cream
1/3 cup creamy peanut butter
2 large eggs
2/3 cup semisweet chocolate morsels
2 tablespoons whipping cream
1/4 cup coarsely chopped, lightly salted peanuts

Preheat oven to 325°. Cut candy bars into 1/4-inch pieces; arrange over bottom of crust. Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add sour cream and peanut butter, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Spoon cream cheese mixture over candy on crust.

Bake at 325° for 35 to 40 minutes or until set. Remove to a wire rack, and let cool 1 hour or until completely cool. Cover and chill 2 hours. Microwave chocolate and cream in a microwave-safe bowl at HIGH for 30 seconds or until melted and smooth, stirring at 15-second intervals. Drizzle over top of cooled pie, and sprinkle evenly with peanuts. Makes 8 servings

Pretzel Crust

2 cups finely crushed pretzel sticks
1/4 cup firmly packed light brown sugar
3/4 cup melted butter

Stir together all ingredients; firmly press crumb mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pieplate. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove to a wire rack, and cool crust 1 hour or until completely cool before filling. Makes one 9-inch crust

Warm Apple-Buttermilk Custard Pie

Crust
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray

Streusel
1/3 cup all purpose flour
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 1/2 tablespoons chilled butter, cut into small pieces

Filling
5 cups sliced peeled Granny Smith apple (about 2 pounds)
1 cup granulated sugar, divided
1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs
1 3/4 cups buttermilk
1 teaspoon vanilla extract

Preheat oven to 325º. To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate coated with cookig spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.

To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.

To prepare the filling, heat a large nonstrick skillet coated with cookig spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, sitrring mixture occasionally. Spoon the apple mixture into prepared crust.

Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving. Makes 10 servings

Foolproof Lemon Meringue Pie

1 3/4 cups sugar
6 tablespoons plus 2 teaspoons cornstarch
1/8 teaspoon salt
1 tablespoon grated lemon peel
1/2 cup lemon juice
4 large eggs, separated
1 tablespoon butter or margarine
Baked 9-inch pie crust
1/4 teaspoon cream of tartar

In a 2- to 3-quart pan, mix 1 1/4 cups sugar with 6 tablespoons cornstarch and salt. Whisk in 1/2 cup cold water, lemon peel, and lemon juice, blending thoroughly. Whisk in the egg yolks. Add the butter and whisk in 1 1/2 cups boiling water.

Set pan over medium-high heat and stir with a flexible spatula until mixture boils, about 7 minutes. Reduce heat to medium and stir filling 1 minute more. Pour filling into pie crust.

In a small bowl, mix the remaining 1/2 cup sugar with the remaining 2 teaspoons cornstarch. In a deep bowl, beat egg whites and cream of tartar with a mixer on high speed (use whisk attachment if available) until very foamy and no liquid whites remain in bottom of bowl. Continue to beat at high speed and gradually add the sugar-starch mixture, 1 tablespoon at a time. Then beat until whites hold stiff, glossy peaks.

Spoon meringue onto hot pie filling. With a spatula, swirl meringue to cover filling completely, touching the rim of the pie shell. Bake in a 325° oven until meringue is browned, about 25 minutes. Set pie on rack until cool, about 3 hours. Serve, or invert a large bowl over pie (take care not to touch meringue) and chill up to 1 day. Makes 8 servings

Coconut Cream Meringue Pie

Pastry for a 9-inch single-crust pie
1 cup sweetened flaked dried coconut
1 1/3 cups sugar
1/4 cup plus 1 1/2 teaspoons cornstarch
2 1/4 cups whole milk
3 large eggs, separated
1 teaspoon vanilla
1/4 teaspoon cream of tartar
1/8 teaspoon salt

With a fork, prick bottom and sides of unbaked pastry in pan at about 1-inch intervals. Bake in a 375° regular or convection oven until golden, 15 to 20 minutes. Let cool on a rack. Scatter coconut over bottom of pastry.

In a 2- to 3-quart pan, mix 1 cup sugar, 1/4 cup cornstarch, milk, and egg yolks until well blended. Stir over medium-high heat until mixture boils and thickens, 10 to 15 minutes. Remove from heat and stir in vanilla. Pour over coconut in crust. In a small bowl, mix remaining 1/3 cup sugar and 1 1/2 teaspoons cornstarch.

In a deep bowl, with a mixer on high speed (use whisk attachment if available), beat egg whites, cream of tartar, and salt until very foamy. Add sugar-starch mixture, 1 tablespoon every 30 seconds, and continue to beat until meringue holds stiff, glossy peaks.

Spoon meringue onto hot pie filling. With a spatula, spread meringue evenly to rim of pie shell. Bake in a 325° regular or convection oven until meringue is lightly browned, 15 to 20 minutes. Let pie cool on a rack about 3 hours. Cut into wedges and serve, or invert a large bowl over pie (it shouldn't touch meringue) and chill up to 1 day. Makes 8 servings

Pastry for Single-Crust Pie

1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water

In a large bowl, combine flour and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Roll out pastry to fit a 9-in. or 10-in. pie plate.

Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Fill or bake shell according to recipe directions. Makes 1 pastry shell (9 or 10 inches).

Almond-Apple-Berry Cobbler With Vanilla-Brown Sugar Cream

3/4 cup granulated sugar
2 1/2 tablespoons almond paste, softened
1 2/3 cups all-purpose baking mix
1 cup milk
1/4 cup unsalted butter
2 (21-ounce) cans apple pie filling
2 teaspoons grated lemon rind
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon apple pie spice
1 cup fresh raspberries or blackberries
2/3 cup all-purpose baking mix
1/3 cup chopped almonds
1/4 cup firmly packed brown sugar
2 tablespoons cold unsalted butter, cut into small pieces
Vanilla-Brown Sugar Cream

Beat together granulated sugar and almond paste at medium speed with an electric mixer until blended. Add 1 2/3 cups baking mix. Gradually add milk, and beat until smooth. Pour batter into a lightly greased 13- x 9-inch baking dish.
Melt 1/4 cup butter in a large saucepan over medium heat. Add pie filling and next 4 ingredients. Cook, stirring constantly, until heated. Stir in berries. Spoon filling evenly over batter.

Combine 2/3 cup baking mix, almonds, and brown sugar in a medium bowl. Cut in 2 tablespoons butter with a pastry blender until crumbly. Sprinkle streusel over filling. Bake at 350° for 40 to 43 minutes or until bubbly. Serve warm with Vanilla-Brown Sugar Cream. Makes 12 servings

Vanilla-Brown Sugar Cream

1 cup whipping cream
1/4 cup firmly packed brown sugar
2 teaspoons vanilla extract

Combine all ingredients. Beat at medium speed with an electric mixer until soft peaks form. Makes 1 1/4 cups

Banana-Coconut Apple Crisp

1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 cup chilled butter or stick margarine, cut into small pieces
1/3 cup flaked sweetened coconut
7 cups sliced peeled Rome apple (about 3 pounds)
3/4 cup diced ripe banana
1/4 cup apricot preserves
3 tablespoons orange juice

Preheat oven to 375°. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in coconut.

Combine apple and remaining ingredients in a bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole. Sprinkle with crumb mixture. Bake at 375° for 45 minutes or until golden. Makes 9 servings

Tiramisu Toffee Trifle Pie

1 1/2 tablespoons instant coffee granules
3/4 cup warm water
1 (10.75-ounce) frozen pound cake, thawed
1 (8-ounce) package mascarpone or cream cheese, softened
1/2 cup powdered sugar
1/2 cup chocolate syrup
1 (12-ounce) container frozen whipped topping, thawed and divided
2 (1.4-ounce) English toffee candy bars, coarsely chopped

Stir together coffee and 3/4 cup warm water until coffee is dissolved. Cool. Cut cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9-inch deep-dish pieplate. Drizzle coffee mixture over cake.

Beat mascarpone cheese, sugar, and chocolate syrup at medium speed with an electric mixer until smooth. Add 2 1/2 cups whipped topping, and beat until light and fluffy.

Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Chill 8 hours. Makes 8 to 10 servings

Chocolate-Cream Pie

Crust:
40 graham crackers (10 full cracker sheets)
2 tablespoons sugar
2 tablespoons butter or stick margarine, melted
1 large egg white
Cooking spray

Filling:
2 cups milk, divided
2/3 cup sugar
1/3 cup unsweetened cocoa
3 tablespoons cornstarch
1/8 teaspoon salt
1 large egg
2 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
1 1/2 cups frozen reduced-calorie whipped topping, thawed
3/4 teaspoon grated semisweet chocolate

Preheat oven to 350°. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and egg white; pulse 6 times or just until moist. Press crumb mixture into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes.

To prepare filling, combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (2/3 cup sugar through egg) in a large bowl, stirring with a whisk.

Heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Add chopped chocolate; cook over medium heat until thick and bubbly (about 5 minutes), stirring constantly.

Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into prepared crust; cover surface of filling with plastic wrap. Chill 3 hours or until cold. Remove plastic wrap; spread whipped topping evenly over filling. Sprinkle with grated chocolate. Makes 10 servings (serving size: 1 wedge)

Cranberry-Apple Cobbler with Cinnamon Biscuits

4 cups fresh or frozen cranberries
1 1/4 cups sugar, divided
1/3 cup maple syrup
5 Rome apples, peeled and sliced
3 tablespoons all-purpose flour
3 teaspoons ground cinnamon, divided
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
3/4 cup buttermilk
1/2 cup sliced blanched almonds
1 tablespoon sugar

Cook cranberries, 1 cup sugar, and maple syrup in a nonaluminum saucepan over medium heat, stirring occasionally, 8 minutes or until cranberries pop. Toss together apple and 3 tablespoons flour; add to cranberry mixture. Stir in 1 teaspoon cinnamon; cool and set aside.

Combine 2 cups flour, remaining 1/4 cup sugar, baking powder, soda, and salt. Cut butter into flour mixture with a pastry blender until crumbly; add buttermilk, stirring until dry ingredients are moistened.

Turn dough out onto a lightly floured surface sprinkled with 1 teaspoon cinnamon; knead 3 or 4 times. Pat dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter.

Pour cranberry mixture into a 13- x 9-inch baking dish. Top with cinnamon biscuits. Stir together remaining 1 teaspoon cinnamon, sliced almonds, and 1 tablespoon sugar; sprinkle over cobbler. Bake at 400° for 30 minutes. Makes 6 to 8 servings

Cherry Cobbler

6 cups pitted fresh cherries (about 2 1/2 pounds)
1 1/2 cups sugar, divided
3 tablespoons cornstarch
1/2 cup water
1/2 teaspoon red liquid food coloring (optional)
3 tablespoons butter or margarine
1 tablespoon grated lemon rind
1/4 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup butter or margarine
1 teaspoon vanilla extract
1 large egg
Ice cream

Bring cherries, 3/4 cup sugar, cornstarch, 1/2 cup water, and, if desired, food coloring to a boil ina medium saucepan, stirring constantly. Boil, stirring constantly, 1 minute. Remove from heat; stir in 3 tablespoons butter, lemon rind, and almond extract. Pour into a lightly greased 11- x 7-inch baking dish.

Combine remaining 3/4 cup sugar, flour, baking powder, and salt in a large mixing bowl. Add milk, 1/4 cup butter, and vanilla, and beat at medium speed with an electric mixer 2 minutes. Add egg, and beat 2 more minutes. Spoon batter evenly over cherry mixture.

Bake at 350° for 40 to 45 minutes or until golden, shielding with aluminum foil during the last 10 minutes to prevent excessive browning, if necessary. Cool in dish on a wire rack 15 to 20 minutes. Serve warm with ice cream.

Note - 3 (14.5 ounce) cans pitted tart red cherries can be substituted. Drain cherries, reserving 1/2 cup juice. Substitute reserved juice for 1/2 cup water. Makes 6 servings