Chocolate Double Cream Pie Preparation Time: 30 minutes Baking Time: 25-30 minutes Total Preparation and Baking Time: 4 hours (including chilling time) Yield: 1 - 9" pie The Pie Crust: 2 Cups all-purpose flour 1 Cup butter, cold and cubed 1 tsp. salt ½ Cup ice-cold water 1 Tbsp. sugar The Chocolate Cream Filling: 3 Cups heavy cream ⅓ Cup cornstarch ½ Cup cocoa powder 1 ¼ Cups sugar 1 Tbsp. best quality pure vanilla extract OR 1 vanilla bean pod, scraped The Chantilly Cream: 1

Coconut Banoffee Pie Preparation Time: 25 minutes Baking Time: None (No-Bake) Total Preparation and Baking Time: 1 hour 25 minutes (including chilling time) Yield: 1 - 9" pie The Crust: 1 package (approximately 8.8 oz.) Lotus Biscoff biscuits 1 stick (½ cup) salted butter, melted 2 Tbsp. sugar The Filling and Toppings: ¾ to 1 cup Filipino Coconut Jam (Minatamis na Bao) 3 medium ripe bananas, sliced ⅓ cup toffee bits, divided 2-3 Tbsp. semi-sweet or dark chocolate shavings The

Preparation Time: 3 hours 30 minutes Baking Time: 1 hour 15 minutes Total Preparation and Baking Time: 4 hours 45 minutes Yield: 1 - 9” pie The Dough: (Makes 2 pie shells. Freeze and save the other half for future recipes.) You can use a frozen ready-made pie shell, but this homemade pie shell with real butter is what makes this pie delicious. 2 Cups Flour 1 Cup Butter 1 tsp. Salt 1/2 Cup Water 1 Tbsp. Sugar The Filling: 3 cups frozen or fresh blueberries (frozen blueberries