So, I don't feel the need to reproduce any of the recipes that I used for these because I'm pretty sure this would work for any reasonably good pie recipe. For these, I created a pear/anise concoction which was really not bad. I'll probably explore that combination a bit more.

My main recommendation for these is that you use a filling that uses tapioca flour as a thickener. It really holds everything together, and it sucks up moisture that would otherwise boil off and ruin the aes...
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I realize that this is extremely decadent, but I had kind of a long week, and at some point I decided that cookies covered in chocolate mousse were necessary. So, to anyone and everyone who saw me eating a sliver of Chocolate Mousse Cookie Pie at 9 am in class earlier this week: I apologize, and I want to assure you that I normally eat a very nutritious breakfast. Also, I have a pretty un-fancy camera, so I have to assemble and photograph my baking experiments ear...
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