I didn't want to continue to hijack Chef's thread. Here is the applesauce pie and the chocolate chess pie. BUT I actually didn't mean the chocolate chess pie is my decadent favorite - my decadent favorite is the Hotel Hershey Derby Pie. Sorry it's a few days too late For pie crusts, depending on my mood, I make my great-grandmother's crust, but sometimes I buy the roll-out crust in the refrigerated section of the grocery store - I like that better than the frozen ones. Martha Stewart's Pate Brisee is a really good crust recipe - I've used that a few times too (it nicely transitions to a savory tart crust too) Applesauce Pie Makes 1 9-inch pie, serves 6 Pastry for 1-crust 9-inch pie 2 eggs 1 cup sugar 2 Tablespoons all-purpose flour 1 tsp grated nutmeg ½ cup (1 stick) melted butter 1 cup chunky unsweetened applesauce [I like to make my own - takes very little time] 1 tsp vanilla extract 2 Tablespoons fresh lemon juice (unless the applesauce is tart) Preheat over to 350° F. Roll out the pastry and line a 9-inch pie pan; set aside. In a large mixer bowl, beat the eggs until just combined. In a small mixing bowl, whisk together the sugar, flour, and nutmeg. Add the sugar mixture to the eggs and blend. Add the butter, applesauce, vanilla, and lemon juice (if using). Combine gently, being careful not to overmix; you want to avoid having too much air in the batter. Pour the filling into the pastry shell and bake for 45 minutes or until the top of the pie is golden brown. Remove from the oven, cool completely on a rack, and serve.