Try these killer pies

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By Susan Lowery

If you're looking for a delicious dessert, there's nothing like a good pie, and these two are killer!

The Chocolate Mousse Pie has been in my column before, but in case you've never tried it, here's a re-run. It is very easy, and absolutely the best chocolate mousse I've ever tasted. You can eat it like pudding, or use it to frost a cake, but the pie is my favorite. I use a regular baked pastry crust, but you could also use a graham or chocolate crust. You can dress it up with little dollops of whipped cream and chocolate sprinkles if you like, but it's not necessary. It'll still be the best!

I am very fond of Chess Pie, and this recipe from Anne Shaw is a real winner. It's served at the Old Country Store in Jackson, Tennessee, and is one of the best I've ever had.

Chocolate Mousse Pie

1/2 envelope unflavored gelatin (like Knox)

1 T. cold water

2 T. boiling water

1/2 c. sugar

1/4 c. cocoa

1/4 t. instant coffee *optional

1 t. vanilla

1 c. whipping cream

Add gelatin to cold water, stir, and then add boiling water. Stir and set aside. In cold glass bowl, put sugar, cocoa, coffee if using, then add cream and vanilla. Beat with electric beater till peaks form. Mix in gelatin mixture. Put in pie shell and chill. Serves 6.

Chess Pie

3 eggs

1 1/2 c. sugar

1 1/2 T. flour

1 1/2 T. corn meal

1 t. vanilla

1 t. vinegar

1/4 c. milk

1/2 c. butter, melted

Mix eggs in large mixing bowl, then whisk in sugar, flour and cornmeal. Mix well. Add vanilla, vinegar and milk. Add melted butter and whisk until ingredients are well blended. Pour into unbaked pie shell and bake in preheated 350-degree oven for 45-50 minutes or until firm in the middle. After the pie top has browned, a foil tent will keep the top from burning. Serves 6.