Make the best pie you can! Any pie you want EXCEPT it has to be a desert pie! Ok go ahead! Id like this challenge to end asap so get to it! AND PLZ BE ACTIVE! AND BE VERY CREATIVE!

I choose this pie becouse its one of my all time favorite. This is the perfect desert. When you finish your meal and in the end you want something light and fresh this is the perfect choice.

Key Lime Pie

Ingredients:
1 1/2 cups graham cracker crumbs
1/2 cup granulated sugar
4 tablespoons (1/2 stick butter) melted
2 (14-ounce) cans sweetened condensed milk
1 cup key lime or regular lime juice
2 whole eggs
1 cup sour cream
2 tablespoons powdered sugar
1 tablespoon lime zest

Directions:

Preheat the oven to 375 degrees F.

In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling.

Lower the oven temperature to 325 degrees F.

In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours.

Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled.

http://img4-2.myrecipes.timeinc.net/i/recipes/ck/clce/key-lime-ck-640304-l.jpg

Well Pie can be any pie e.g. pizza pie. well here is a dessert pie that will knock your socks off. here is a Cranberry-Glazed Pumpkin Pie.

Ingredents:

Crust:

8 ounces gingersnaps, crushed (1 1/2 cups)

1/2 cup walnuts

4 tablespoons unsalted butter, melted

Filling and Toppings:

1 cup canned pumpkin

1/3 cup light brown sugar

1 tablespoon honey

3/4 teaspoon ground ginger

3/4 teaspoon cinnamon

1/4 teaspoon salt

Pinch of ground cloves

2 large eggs

3/4 cup heavy cream

1/4 cup fresh orange juice

1/4 cup water

1/2 cup granulated sugar

1 tablespoon all-purpose flour

2 cups fresh or frozen cranberries (8 ounces)

1/2 cup walnuts

Directions:

1.Preheat the oven to 350°. In a food processor, pulse the gingersnaps with the walnuts until finely ground. Add the melted butter and pulse until the crumbs are moistened. Press the crumbs evenly into a 9-inch glass or ceramic pie plate.

2.In a medium bowl, whisk the pumpkin with the brown sugar, honey, ground ginger, cinnamon, salt, ground cloves, eggs and heavy cream. Pour the pie filling into the crust. Bake for 35 to 40 minutes, until the crust is deep brown and the filling is just set around the edges but still slightly jiggly in the center; cover the edge of the crust with strips of foil halfway through baking to prevent burning. Transfer the pie to a wire rack to cool.

3.In a medium saucepan, combine the orange juice with the water, granulated sugar and flour and whisk until smooth. Add the cranberries and cook over moderate heat, stirring, until the liquid is thickened and glossy and the cranberries just begin to burst, about 5 minutes. Carefully pour the hot cranberry glaze over the pie and refrigerate until well chilled. Sprinkle the walnuts on top of the pie just before serving.

Enjoy the pie.

Death by Chocolate Mousse

Ingredients

    21 chocolate sandwich cookies, crushed
    1/4 cup butter, softened
    1 cup heavy cream
    1 (12 ounce) package semisweet chocolate chips
    1 teaspoon vanilla extract
    1 pinch salt
    2 cups heavy cream
    1/4 cup white sugar
    1 cup heavy cream, chilled
    1/4 cup white sugar

Directions

    Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
    In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
    Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
    Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
    In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
    Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice.

Nutritional Information open nutritional information

I just noticed that Epstar is the only one out of the remaining chefs that has not won a challenge yet.

I wanted to make something creative that combines many different flavors, so I made:

Malted Chocolate Meringue Mousse Pie

Ingredients:
100 grams sugar
50 grams all-purpose flour, sifted
1/4 cup cocoa
300ml milk
3 large eggs, separated
1 tablespoons butter
1 teaspoon vanilla extract
1 baked pie crust
1/2 teaspoon cream of tartar

Directions:
Step 1: Preheat the oven to 325°F.
Step 2: In a bowl, stir 2/3 cups sugar, flour, and cocoa until well incorporated.
Step 3: In another bowl, combine the milk and egg yolks together.
Step 4: Cook milk mixture over medium heat, stirring constantly, until thickened.
Step 5: Remove it from heat. And then, add in butter and vanilla.
Step 6: Stir pudding until butter is melted.
Step 7: Cover with plastic wrap to prevent skin while making meringue.
Step 8: In a medium bowl, stir the egg whites with cream of tartar until foamy. And then, add remaining 1/3 cup sugar, beating until stiff peaks form.
Step 9: Pour pudding into cooled baked pie crust.
Step 10: Spoon meringue onto pudding and cover pudding and edge of crust completely.
Step 11: Place into the preheated oven and bake it for 20 to 25 minutes or until lightly golden brown.
Step 12: Remove Chocolate Meringue Pie out from the oven and let it cool to room temperature.
Step 13: Slice to serve. Enjoy it!

Picture:
http://images.meredith.com/bhg/images/recipe/l_R148766.jpg

not everyday you hear about NO BAKE PEANUT BUTTER PIE!!!!

Ingredients

1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts

Directions

Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

I chose this mainly because it looks fricken AMAZING and seems like it would taste good aswell plus I have never heard of it before.

Oreo Banana Cream Pie Cups

20 OREO Cookies, finely crushed (about 1-3/4 cups)
1/4 cup butter, melted
2 pkg. (3oz. each) JELL-O Vanilla Cook & Serve Pudding
2-3/4 cups half-and-half
2-3 ripe, but firm bananas, sliced
1 cup whipping cream
Additional OREO Cookies, for garnish

Combine crushed cookies and butter in bowl. Press 3/4 of crumb mixture onto bottom of dessert cups (leaving some to layer over pudding). Refrigerate.
    Prepare pudding using half and half according to directions on box. Set aside to cool.
    Remove dessert cups from refrigerator and layer each cup with: pudding on top of crust, banana slices, sprinkle with a little cookie crumb mixture, then another layer of pudding, top with whipped cream and garnish with Oreos.
    Refrigerate 3 hours before serving.

http://tidymom.net/blog/wp-content/uploads/2012/06/Oreo-Banana-Cream-Pie-Cups-2.jpg

i thought this challenge would be over by now. lol

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