If so, I aplogize!
My office is having a pie making contest and me being such the competitor I am, I want to do it, even though you could count the number of pies I've made on one hand.
My boss is the reigning champion, and it would be so lovely to win! 
Does anyone have an totally unbeatable pie recipe out there?
Ok, here you go! =0)
I use a scale for most of my measurements, hope that doesn't cause anybody any headaches:
CHOCOLATE PEANUT BUTTER PIE
Crust:
1 Pillsbury Pie Crust, Baked in a
disposable pie tin, with lid
OR frozen Pet Ritz
Chocolate Layer:
3.9 oz. Semi-Sweet Chocolate chips
1 Tb. butter
1 Tb. water
1.1 oz 10X Sugar Filling:
1 c. butter
7 oz. light brown sugar
10 oz. smooth peanut butter
8 oz. Cool Whip, thawed
Top Layer:
3.9 oz. Semi-sweet chocolate chips
1 Tb. butter
1 Tb. milk
1-1/2 ts. light corn syrup
DIRECTIONS;
1. Pre-heat top oven to 450*for Pillsbury OR 400* for Pet Ritz. Place pie crust in tin and generously poke holes in bottom and sides. Bake for 8-9 minutes. Remove from oven and cool in refrigerator.
2. Bottom Layer: In a small saucepan, over low heat, melt chocolate chips with butter and water. Stir in 10X sugar, stir until smooth. Add more water, if necessary. Spread on bottom and up sides of cooled crust. Place in refrigerator.
3. Filling: In a medium saucepan, over medium heat, combine butter and brown sugar and stir until smooth. Refrigerate for 10 minutes. In a mixer, beat peanut butter with brown sugar mixture at low speed. Beat 1 minute on a medium/high speed. Add thawed Cool Whip and beat for 1 minute on low speed. Pour into crust and refrigerate.
4. Top Layer: In a small saucepan, heat butter, chocolate chips, milk and corn syrup. Stir until smooth. Carefully spread on top of firm pie. Refrigerate!
It is delicious but very rich. A thin slice goes a long way! Enjoy!
How about a Lemon Meringue?
Lemon Meringue Pie This is my mother's recipe. I think it is one of her best. After she became a snowbird and started spending part of the winter in Florida, she used the same recipe to make Wild Orange Pie. If you can get a Wild Orange, just replace it's juice for the lemon juice. Please note that there is no butter in this recipe to compete with the clean, sharp citrus flavor.
9" baked pie shell
3 Tablespoons cornstarch
1 1/4 cup sugar
1/4 cup fresh lemon juice
1 Tablespoons lemon rind
3 egg yolks, slightly beaten
1 1/2 cups boiling water
1 meringue recipe
Combine all ingredients except pie shell hot water and meringue. Slowly add hot water to other ingredients, stirring constantly. (Do this slowly or the hot water will scramble your egg yolks.) Continue stirring and bring to a boil; allow to boil over medium to low heat stirring constantly until thick. Stir very carefully because this can scorch easily. (You might want to use a double boiler.) Pour into baked pie shell. Top with meringue and bake.
Meringue
I'm fussy about meringues, and this Farm Journal recipe works very well.
3 egg whites
1/4 tsp. cream of tarter
1/4 tsp. salt
1/2 tsp vanilla
6 Tbsp. sugar
Have egg whites at room temperature to get the best volume. Place in bowl with salt and cream of tarter. Beat until frothy. Add sugar slowly, a little at a time, beating after each addition. When sugar is all added, check to make sure it is dissolved. (To check, rub some of the meringue between you fingers to see if it is still grainy.) Continue beating until smooth and meringue forms stiff pointed peaks when beaters are lifted. (It is possible to over beat egg whites; they lose their glossy look and form clumps rather than pretty peaks. It's very irritating and there's nothing you can do about. Just don't tell, and nobody but you will notice. Of course, nobody will notice if you make a perfect meringue either.)
Place meringue around edge of filled pie shell sealing to edge. Pile the remaining meringue in center and completely cover filling. Using your spreading knife or the back of a spoon, lift soft curls over surface. Bake at 350 degrees for 12 to 15 minutes.
I also have an excellent blueberry pie recipe if you would prefer a fruit pie.
You can't beat a good ole' apple pie in my eyes.. with a homemade crust.
This is my apple pie recipe..
Crust:
2 1/2 c all purpose flour
1 tsp salt
1 TBSP sugar
2 sticks unsalted butter
1/4 c ice water
(edited to add if you don't have a large food processor you will have to do this in two batches.. I do.. LOL)
cut butter into 8 pats and cut the pats into 1/4ths. Place in freezer for 10 minutes. Put flour, salt, and sugar in food processor.. add butter and pulse until you have a coarse crumbly mixture (about 10 seconds). While the machine is running slowly add the iced water until the mixture just holds together (not more that 30 seconds). Test by squeezing the mixture with your fingers.. it should just hold together but not be sticky at all. If it is really dry and won't hold together add more water 1 TBSP at a time and pulse processor. Turn the dough out onto work surface and divide in 1/2. Shape into flat disks and wrap in plastic wrap and refrigerate for at least 1 hour.. longer if you can.
Apple mixture:
7-8 granny smith apples (or enough to fill your pie shell until it heaps)
1/2 cup granulated sugar
2 TBSP cinnamon
1/4 tsp nutmeg
zest of 1/2 a lemon
juice of 1/2 a lemon
additional 1/4 c sugar
3-4 TBSP flour
Peel, core, and slice apples and place in a large bowl. Add 1/2 c sugar, cinnamon, and nutmeg and stir to coat. Let this mixture sit for an hour or so stirring it now and again. Once this has set.. drain off the juice. I know this sounds crazy but it works. It makes for a pie that isn't runny and it slices and holds together beautifully. Add 1/4 c sugar, lemon zest, lemon juice, and flour and stir it up. I'll usually add some more cinnamon at this point too.. just a few good shakes.
Roll out your dough to 1/4-1/8 inch thick and assemble pie. Cut slits in top and brush with egg wash and bake at 325 for an hour or until done.
Everyone LOVES this pie.
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