Double Chocolate on the Bayou Smores Pie

Ingredients:
Chocolate Graham Cracker Crust
1 chocolate graham cracker crumbs
6 tablespoons melted butter
cup sugar

Chocolate Ganache Filling

1 cups heavy whipping cream
1 cups dark chocolate chips

Marshmallow Topping
16 ounces marshmallow fluff

Directions:
Chocolate Graham Cracker Crust
1. In a medium bowl, stir together chocolate graham cracker crumbs, butter, and sugar
until it resembles coarse sand.

2. Using the bottom of a small measuring cup, press crumb mixture on bottom and up
sides of 9 pie plate. Refrigerate for 2 hours.

Chocolate Ganache Filling

3. In a microwave safe bowl, add heavy whipping cream and dark chocolate chips.
Microwave for 1 minute.

4. Whisk together until smooth. Pour ganache into chilled pie crust and return to
refrigerator until set.

Marshmallow Topping
5. Spoon marshmallow fluff onto chilled pie and refrigerate and allow to set until
smooth.

No Oil in My Boil Crawfish Pie

Ingredients:
cup salted butter
1 large onion, diced (about 1 1/2 cups)
bell pepper, seeded and diced (about 1/2 cup)
4 cloves garlic, minced
1 (10.75-ounce) can cream of mushroom soup
1 (5-ounce) can evaporated milk
 1 teaspoon salt
teaspoon ground black pepper
teaspoon crushed red pepper
3 tablespoons cornstarch mixed with cup cold water
2 pounds crawfish tail meat
cup chopped green onion
2 tablespoons chopped parsley
1 (14.1-ounce) package Pillsbury Ready-Made Pie Crust (2 crusts)

Directions:
1. Preheat oven to 400.
2. In a large skillet, melt butter over medium heat; add onion, bell pepper, and
garlic; cook until softened. Add soup, evaporated milk, salt, and peppers. Add
cornstarch mixture. Reduce heat to low, and cook until thickened, about 5
minutes. Fold in crawfish, green onion, and parsley; cook 5 minutes.
3. Place bottom crust in a deep-dish pie plate, and bake, using pie weights, until
lightly browned, 7 to 10 minutes. Fill with crawfish mixture, and place top crust
on pie. Bake until browned, 25 to 30 minutes.

Fresh from the Sun Renewable Peach Pie

Ingredients:
1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
Pastry for double-crust pie (9 inches)
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter

Directions:
1. In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand
for 1 hour. Line a 9-in. pie plate with bottom pastry; trim even with edge. Set
aside. Drain peaches, reserving juice.
2. In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt;
gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until
thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in
peaches. Pour into crust.
3. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover
edges loosely with foil. Bake at 400 for 50-60 minutes or until crust is golden
brown and filling is bubbly. Remove foil. Cool on a wire rack. Yield: 6-8
servings.