Never Say Pie Read online

  “And you’re not?” She sighed.

  “I wasn’t before, but now that I’m a deputy …” I held the star up so she could see it.

  “Congratulations,” she said. “I’m not surprised. Sam says he couldn’t have solved this murder without you.”

  “Did he? He didn’t tell me that.”

  “That’s because he wants you to stay as humble and unassuming as you are.”

  “No problem,” I said. “Humility is my middle name. Hanna Humility Denton. Make that DEPUTY Hanna Humility Denton. How does that sound?”

  “Sounds good,” she said. And Grannie is always right. I shared the Georgia Peach Pie she brought with the nurses.

  The End

  Double Chocolate

  Cream Pie

  Chocolate Filling

  ¾ cup sugar

  ⅓ cup cornstarch

  2 squares unsweetened baking chocolate, cut in small pieces

  ½ tsp. salt

  2½ cups milk

  3 egg yolks, beaten

  ½ tsp. vanilla extract

  1 chocolate pie shell, made of crushed chocolate cookie crumbs and butter.(9-inch, pre-baked).

  Chocolate Cookie Crumb Pie Crust

  1½ cups chocolate cookie crumbs

  1 tbsp. sugar

  ¼ cup melted butter

  Mix ingredients and press into 9-inch pie pan.

  Bake at 375 degrees for 8 minutes.

  Chocolate Cream Pie Whipped Topping

  1 cup heavy cream

  2 tbsp. confectioner’s sugar

  ½ teaspoon vanilla extract

  For the filling: In top of a double boiler, combine sugar, cornstarch, chocolate, and salt. Stir in milk. Cook mixture over boiling water, stirring constantly, for about 10 minutes, or until chocolate mixture has thickened. Continue to cook for about 10 minutes longer, stirring occasionally.

  Gradually stir half of the hot chocolate mixture into beaten egg yolks; return egg mixture to the double boiler, stirring well. Cook over boiling water, stirring occasionally, for 5 minutes. Remove from heat; stir in vanilla extract. Pour filling into a baked pie shell.

  Chill chocolate cream pie thoroughly in refrigerator, about 3 to 4 hours.

  For the topping: In a mixing bowl, beat cream with confectioner’s sugar and vanilla extract until stiff. Spread over chocolate cream pie and return to refrigerator until serving time. Store leftover chocolate cream pie in refrigerator.

  (Like there’s going to be any leftover? I don’t think so.)

  Butterscotch

  Pecan Pie

  Ingredients:

  3 tbsp. butter

  3 eggs

  ¾ cup brown sugar

  2 tbsp. flour

  1 tsp. vanilla extract

  ¾ cup dark corn syrup

  3 tbsp. bourbon

  2 cups pecan halves

  ½ cup butterscotch chips

  1 (9-inch) pie shell of your choice. Hanna uses her all-butter, all-purpose crust.

  Preheat oven to 350 degrees. Melt butter in a small saucepan. While butter is melting, beat eggs in a medium-sized bowl. Whisk in the brown sugar, flour, vanilla extract, syrup, and bourbon. Add in butter when just melted. Stir in the pecans and butterscotch chips. Pour mixture into an unbaked pastry pie shell.

  Place pie on baking sheet and bake for 50 to 60 minutes, covering pie gently with foil after 30 minutes to prevent crust from burning. Makes one (9-inch) pie.

  ABOUT THE AUTHOR

  Carol Culver is the author of more than thirty books, including many bestselling Harlequin romance novels. She has a BA in French and studied at the Sorbonne in Paris. This is her second mystery novel in her Pie Shop Mystery series.

  Author photo by Craig Culver.

  Table of Contents

  Cover

  Title Page

  Copyright Information

  Dedication

  One

  Two

  Three

  Four

  Five

  Six

  Seven

  Eight

  Nine

  Ten

  Eleven

  Twelve

  Thirteen

  Double Chocolate Cream Pie

  Butterscotch Pecan Pie

  About the Author