All of them good and all of them CHOCOLATE!

If your favorite pie is a chocolate pie, you’re in luck because these three are hard to beat. The delicious fillings, while all made from scratch, require only a few ingredients and are easy to make.

The Chocolate Angel Pie gets its flavor from the nutty, crispy crust that holds the whipped cream and chocolate filling. The crust has to bake for a long time, so it’s made ahead of time. The filling can also be made ahead of time and refrigerated. I put the pie together right before serving so the crust stays crispy.

An all-time favorite for everyone, the Chocolate Cream Pie, is good for birthdays, Sunday dinner, holidays or just any day. The creamy cooked chocolate filling is topped with meringue or whipped cream.

The original German Chocolate Pie recipe probably was printed inside the Baker’s German’s Sweet Chocolate Baking Bar wrapper. I don’t have that original recipe, so this one is obviously a knockoff. The story is that Samuel German, who worked for the Walter Baker Co., added sugar to their dark chocolate baking bar, thinking it would save a step for bakers and thus, the German’s Sweet Chocolate Baking Bar was invented. The German chocolate pie filling, like the cake filling, has coconut and chopped pecans mixed with the chocolate.

I’m not including a pie crust recipe, except for the angel pie crust, because you probably have your own favorite recipe. Making pie crust is easy and rewarding. Most cookbooks have pie crust recipes, or you can check out the many tutorials online. I whip up mine in the food processor most of the time and, in a pinch, I’ll use the pre-made crusts in the refrigerated section of the grocery store.

Corinne Cook is a columnist for The Advocate. Reach her at