Sweet Potato Pie

3 Medium Sweet Potatoes
1 cup Sugar
1 Stick of Butter
1 Can of Eagle Brand Milk
3 Eggs
2 tsp Vanilla

Beat butter and potatoes while hot in mixer.  Mix in all other ingredients.  Cook in 2 deep pie crusts for 10 minutes at 400 degrees.  Reduce to 300 degrees and cook for 30 minutes.

Chocolate Mousse (finecooking.com)

Ingredients
6 oz. semisweet or bittersweet chocolate, preferably 60% to 62% cacao, chopped (I just used baking chips)
2 Tbs. unsalted butter, cut into 8 pieces
3 large egg whites
Pinch of table salt
3 Tbs. granulated sugar
3/4 cup cold heavy cream
Chocolate shavings for garnish (optional)

Directions

Put the chopped chocolate in a medium heatproof bowl and set the bowl in a skillet of barely simmering water. Stir the chocolate with a heatproof spatula just until it is melted. Remove the bowl from the skillet, add the butter to the chocolate, and stir until the butter is completely melted and the mixture is smooth.
In a medium bowl with an electric hand mixer on medium-high speed (or with a balloon whisk), whip the egg whites and salt until they barely hold soft peaks. While whipping, gradually sprinkle in the sugar—go slowly, as adding it too fast may cause the whites to fall. Continue whipping until the whites just start to hold stiff peaks. Don’t overbeat or the dissolved sugar may weep out of the whites.
Wipe the beaters (or whisk) clean and then whip the cream in a large bowl until it’s fairly thick and holds a soft peak when the beaters are lifted.
With a large spatula, gently fold about onethird of the egg whites into the chocolate until the mixture is no longer streaky. Fold in the remaining whites. Scrape the chocolate mixture into the whipped cream. Add a flavoring, if using (see variatons below). Fold gently until the mixture is uniform in color and texture.
Divide among 4 dessert dishes and serve immediately, or refrigerate for at least 30 minutes for a slightly firmer texture. Garnish with chocolate shavings, if using.

**Serves 4
**I made this for our Valentine's Day dessert and it was very yum with some red wine!

Frozen Peanut Butter Pie

Yield: 8 servings

Prep Time: 1 hour | Chill Time: 4 hours

For the Crust: 1¾ cups chocolate cookie crumbs (about 20 Oreos) 3 tablespoons dark brown sugar 6 tablespoons unsalted butter, melted Pinch of salt

For the Filling: 6 ounces cream cheese, at room temperature ¾ cup powdered sugar 1 teaspoon kosher salt 1¼ cups creamy peanut butter (not chunky or natural) 1 tablespoon vanilla extract 2 cups heavy cream

For the Topping Drizzle: 1 ounce semisweet chocolate, finely chopped 2 tablespoons peanut butter

1. To make the crust: Preheat oven to 350 degrees F. Combine the cookie crumbs, brown sugar and salt in a medium bowl. Add the butter and toss with a fork until all of the crumbs are moistened. Press into the bottom and up the sides of a 9-inch pie plate. Refrigerate for 15 minutes, then bake until set, about 8-10 minutes. Transfer to a wire rack to cool completely.

2. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, powdered sugar and salt on medium speed until light and fluffy, about 2 minutes. Add the peanut butter and vanilla. Wipe out the mixing bowl, switch to the whisk attachment and whip the heavy cream on medium-high until soft peaks form. Stir 1/3 of the whipped cream into the cream cheese mixture to lighten it up. Use a rubber spatula to gently fold in the remaining whipped cream. Transfer the filling to the cooled crust and spread in an even layer. Freeze uncovered for at least 4 hours or up to 1 day covered with plastic wrap.

3. To garnish the pie: Put the chocolate in a microwave-safe bowl and heat in 30 second increments at 50% power, stirring after each. Continue until the chocolate is melted and smooth. Transfer to a resealable plastic bag and snip a tiny bit off the corner. Hold the bag over the pie and drizzle the melted chocolate in a zig-zag pattern. Melt the peanut butter in the microwave using the same method used for the chocolate. Add the melted peanut butter to a resealable plastic bag, snip off a corner and drizzle over the pie. Let stand for about 10 minutes to set. Return to the freeze if not serving immediately.

4. Remove the pie from the freezer about 10-15 minutes before you are ready to serve. If you have trouble cutting it, running your knife under warm water will help. Cover leftovers tightly with plastic wrap and foil, and store in the freezer.

**This is super easy and delicious!