French Silk Chocolate Pie II

1 cup butter
1 1/2 cups white sugar
4 tablespoons unsweetened cocoa powder
2 tsps vanilla extract
4 eggs
1 ( 9 in) pie crust, baked

1. Cream butter and sugar. Blend in cocoa and vanilla. Beating at high speed, add on e egg and beat until thoroughly incorporated. Repeat with each remaining egg. Keep whipping until fluffy. spread in cooked pie shell of choice and keep refrigerated

Peanut Butter Pie

1 (9 in) pie shell, baked
1 cup confectioners' sugar
1/2 cup peanut butter
2 cups milk
2/3 cup white sugar
1/4 tsp salt
1/2 tsp vanilla extract
4 tablespoons cornstarch
3 eggs, separated
1/2 tsp cream of tartar
6 tablespoons white sugar

1. Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell.
2. In he top of double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. Cook over medium-low heat until thick. Pour filling into crust.
3. Beat egg whites until foamy. Add cream of tartar, and continue beating. Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. Spread over the top of the pie. Sprinkle with remaining peanut butter mixture.
4. Bake at 325 degrees for 30 minutes

French Silk Chocolate Pie

1/2 cup butter, room temperature
3/4 cup white sugar
2 ( 1oz) squares, unsweetened baking chocolate, melted and cooled
1 tsp vanilla extract
2 eggs
1 prepared 8 inch pastry shell, baked and cooled

1. Cream butter in a mixing bowl. Gradually beat in he sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell.
2. Refrigerate at least 2 hours before serving