ASHLAND — With National Dessert Day approaching on Friday, I asked readers to submit some of their favorite dessert recipes.

I’m almost sorry I asked.

When I saw this recipe for Hershey Dream Pie, submitted by Christine Felts of Catlettsburg, I knew this would be something dangerous to have in the house. If I made it, I would want it all.

But I asked for it and I’m sharing it with everyone.

By the way, Felts is the winner of the drawing for the cookbook “Taste of Home Baking.”

HERSHEY DREAM PIE

6 Hershey Bars with almonds

16 marshmallows

1⁄2 cup milk

1 pint whipping cream, divided

1 9-inch pie crust, baked

1⁄4 cup confectioners’ sugar

For garnish: chocolate shavings and chocolate-covered almonds

 In double boiler, melt candy bars and marshmallows; add milk. Cool. Whip 1⁄2 pint whipping cream until stiff; fold into chocolate mixture.  Pour into crust and chill. With mixer, beat remaining whipping cream; beat in sugar. Serve pie with whipped cream. Add toppings, if desired.

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Felts also send this — Honey Hush Pie. Your honey won’t nag you if you make him or her one because eating it all will be top priority.

HONEY HUSH PIE

1 unbaked pie shell

1 cup sugar

2  eggs

1⁄2 cup margarine or butter

1 tablespoon white vinegar

1⁄2 cup chocolate chips

1⁄2 cup coconut, shredded

1⁄2 cup pecans, chopped

Preheat over at 300 degrees. Mix sugar, eggs, margarine or butter, and vinegar with mixer until blended. Pour into unbaked pie shell. Add chocolate chips, coconut and pecans.  Bake for 50 minutes to 1 hour.  

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Competitive cook Larry N. Miller of Ashland submitted three recipes.

CHERRY-NUT

BOURBON PIE

1  9-inch unbaked pie shell

1⁄2  cup unsalted butter, melted    

2  large eggs

1  cup white sugar

1⁄2  cup all-purpose flour

1  cup white baking chips

1  cup walnuts, coarsely chopped

1⁄2 cup dried cherries

2  tablespoons Kentucky bourbon

Preheat oven to 350 degrees. Cool melted butter, beat in the eggs. Stir in the sugar and flour; beat until well mixed.  Fold in the white baking chips, walnuts, dried cherries and bourbon. Pour into unbaked pie shell.

Bake for 30 minutes or until pie is set.  Makes 8 servings.

CARAMEL-PECAN PIE

1  9-inch unbaked pie shell

28  caramels

1⁄4  cup unsalted butter

1⁄4  cup water

3⁄4  cup white sugar

2  large eggs

1⁄2  teaspoon vanilla extract

1⁄4  teaspoon salt

1  cup coarsely chopped pecans, toasted

Prick bottom and sides of pie shell with a fork. Bake the pie shell at 400 degrees for 6 to 8 minutes or until lightly browned. Remove from oven and cool on wire rack.

Combine caramels, butter and water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.

Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans and pour into prepared pie shell. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 20 more minutes. Shield edges of crust with aluminum foil to prevent excessive browning. Remove pie and cool on a wire rack.  Makes 8 servings.

MINE RUN SPONGE

CANDY

2  teaspoons butter

1  cup white sugar

2⁄3  cup dark corn syrup

1⁄3  cup molasses

1  Tablespoon vinegar

1  Tablespoon baking soda

1  package (111⁄2 ounces) milk chocolate chips

1  tablespoon shortening

Line a 13-by-9 pan with foil and generously grease the foil with butter; set aside. In a large heavy saucepan, combine the sugar, corn syrup, molasses and vinegar. (NOTE:  If you don’t have molasses on hand, just substitute more dark corn syrup.) Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook without stirring  until a candy thermometer reads 300 degrees (hard-crack stage).

Remove from the heat; quickly stir in baking soda and pour into prepared pan. Do not spread candy. Cool.

Using foil, lift candy out of pan. Gently peel off foil; break candy into pieces. In microwave, melt chocolate chips and shortening; stir until smooth. Dip candies in the chocolate mixture, allowing excess to drip off. Place on waxed paper; let stand until coating has hardened. Store in an airtight container. Makes 2 pounds.

NOTE: Miller said, “Many years ago, this candy was sold at Sears when they had a candy counter.”

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BLACK-BOTTOM PECAN CHEESECAKE PIE

Submitted by Nancy Payne of Ashland

1⁄2 15-ounce package refrigerated pie crusts

1 cup semi-sweet chocolate morsels

3 tablespoons whipping cream

1 8-ounce package cream cheese, softened

4 large eggs

3⁄4 cup sugar, divided

2 teaspoons vanilla extract, divided

1⁄4 teaspoon salt

1 cup light corn syrup

3 tablespoons butter or margarine, melted

1 1⁄2 cups pecan halves

chocolate syrup (optional)

Preheat oven to 350 degrees.

Unroll piecrust. Fit into a 9-inch pie plate according to package directions. Fold edges over and crimp.

Microwave chocolate morsels and whipping cream in small glass bowl at medium power for 1 to 11⁄2 minutes or until morsels begin to melt. Whip until smooth. Set aside.

Beat cream cheese, one egg, 1⁄2 cup sugar, 1 teaspoon vanilla and salt at medium speed with electric mixer until smooth. Pour chocolate mixture into piecrust, spreading evenly. Pour cream cheese mixture over chocolate layer.

Whisk together corn syrup, melted butter, remaining three eggs, remaining 1⁄4 cup sugar and remaining 1 teaspoon vanilla. Stir in pecans and pour over cream cheese layer.

Bake at 350 degrees for 55 minutes or until set, shielding pie after about 45 minutes to prevent excessive browning. Cool completely on wire rack. Drizzle each slice with chocolate syrup, if desired.

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While I don’t claim to be an expert cook, I do like to cook and love to eat. Readers are encouraged to send questions about food and cooking; I’ll try to find the answers. Also, if you’re looking for a specific recipe, send your request, or if you can offer a recipe to someone looking for something specific, please send email to lward@dailyindependent.com.