Crust: 

1 cup oats

1 cup flour

8 TBSP butter

2 egg yolks

3/4ish cup butterscotch morsels

> mix dry ingredients, mix wet ingredients, combine. Press into pie dish and blind bake until brown.

Filling:

12 oz package chocolate chips

2 cups cream (used separately)

1/4 cup sugar

>melt 1 cup cream and chocolate until thoroughly combined. Let cool to room temperature

> whip cream + sugar, fold the whipped cream into the chocolate mixture. Pour into crust and re...

 Recipe courtesy of Daniel the Physicist:

Position a rack in the center of the oven, preheat the oven to 375F.

Spread on a baking sheet:

1 cups pecans, I leave them whole, but coarsely chopped if you prefer

Toast the nuts in the oven, stirring occasionally, until golden and fragrant, 6 to 10 minutes. Whisk

until blended:

3 Large Eggs

1 cup sugar

1 cup light corn syrup

5 Tb unsalted butter, melted

1 tsp vanilla

1/2 tsp salt

Stir in the toasted pecans, along with 1 cup semisweet chocol...

 This is what I shall henceforth refer to as a ‘learning pie’. I learned lots of things with this pie. 

 Filling:

3 cups sweetened condensed milk

1/2 cup sour cream

3/4 cup lime juice

lime zest

Meringue:

egg whites + 3/4 cup sugar (note : I keep a jar of egg whites leftover from recipes where I use just the yolks, so I'm not really sure how many eggs worth of whites this took. It was somewhere around 1 - 1.5 cups. Whip the egg whites until soft peaks form, then gradually add the sugar and beat to stiff peaks. Dollop onto the cooled key lime pie)

> blind bake the cru...

 
 Again: Technically a cake, but it both looks like a pie and was made in a pie dish so... sort of a pie. 

For the yogurt cake I used the recipe from The Complete Robuchon 

1 stick butter

2.5 cups flour

5 oz plain yogurt

3 eggs + 1 yolk

3/4 cup sugar

1 TBSP baking powder

1.5 TBSP white rum (I didn't actually use rum, but it's in the recipe)

> Line the bottom of the pie dish with thinly sliced peaches & drizzle them with honey. Let this mixture soak while you mix the cak...

 This was a mini-pie experiment. I mainly wanted to (1) create a pie with a chocolate crust to see if it’s any good (2) use up some of the dates from the sweet quiche recipe. 

Ingredients
1/3 cup butter
3 TBSP flour
2 cups milk
cheese (mixture cheddar, mozzarella, parmesan)
cumin, paprika, salt
pasta (mixture of shells and cavatappi)

Blind bake the crust until it firms up, but doesn't quite brown. 

In a saucepan, melt the butter, then add the flour whisking thoroughly. Add the milk and whisk until it thickens. Add the cheese and then pour the cheese mixture over the pasta. Let cool before pouring the mac n' cheese into the pie shell. Sprinkle the f...

 4 mangos

 To make mini pies I tend to use the recipe for the full sized pie - I just slice the apples smaller. I’ve never gotten to the end of this without having either too much filling or too much crust. Obviously, aim for the former because you can just eat the remainder. 

 Crust

 Chocolate lining:

2 oz. bittersweet chocolate

2 TBSP whipping cream

Filling:

3 cups milk

3/4 cups sugar

2 eggs

1/2 cup flour

(bananas)

Blind bake crust > melt chocolate and cream over simmering water. Spoon into crust and let cool. 

sugar + flour + eggs, meanwhile > heat milk just pre-boiling > Slowly add hot milk to the flour mixture, then transfer back to the saucepan and bring the mixture to a boil while whisking > remove from heat and let cool (whisking so it cools ...

 I improvised my lasagna so I’m not going to even try and guess the quantities of ingredients - but the premise is essentially: put lasagna in a pie crust (complicated, I know). I sprinkled the lasagna-noodle lattice with mozzarella and parmesan. For the first 20 or so minutes of baking I kept it covered with tin foil so the cheese and crust didn’t burn and… voila. I took the sugar out of my pie crust recipe and added a little extra salt so that it suited the ...