Caramel-Pecan Cheesecake Pie Recipe
6-8 Servings Prep: 15 min. Bake: 35 min. + chilling
Ingredients
- 1 sheet refrigerated pie pastry
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 4 eggs
- 1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
- 1-1/4 cups chopped pecans
- 1 jar (12-1/4 ounces) fat-free caramel ice cream topping
Directions
- Line a 9-in. pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
- In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
- Bake at 375° for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. Yield: 6-8 servings.
Dutch Apple Pie Recipe
6-8 Servings Prep: 20 min. Bake: 40 min.
Ingredients
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup quick-cooking oats
- 3/4 cup butter, melted
- FILLING:
- 2/3 cup sugar
- 3 tablespoons cornstarch
- 1-1/4 cups cold water
- 3 cups diced peeled tart apples
- 1 teaspoon Spice Islands®, All Natural, No Corn Syrup Added, Pure Vanilla Extract
Directions
- In a large bowl, combine the flour, brown sugar, oats and butter; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
- For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.
- Pour into crust; top with reserved crumb mixture. Bake at 350° for 40-45 minutes or until crust is golden brown. Cool on a wire rack. Yield: 6-8 servings.
Chocolate Silk Pecan Pie Recipe
10 Servings Prep Time: 25 min. Total Time: 3 hours 50 min.
Ingredients
- Crust:
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- Pecan Filling:
- 2 eggs
- 1/3 cup granulated sugar
- 1/2 cup dark corn syrup
- 3 tablespoons butter or margarine, melted
- 1/8 teaspoon salt, if desired
- 1/2 cup chopped pecans
- Chocolate Filling:
- 1 cup hot milk
- 1/4 teaspoon vanilla
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
- Topping:
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla
- Chocolate curls, if desired
Directions
- Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In small bowl, beat eggs with electric mixer on medium speed until well blended. Add granulated sugar, corn syrup, butter and salt; beat 1 minute. Stir in pecans. Pour into crust-lined pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
- Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
- Meanwhile, in blender or food processor, place chocolate filling ingredients. Cover; blend about 1 minute or until smooth. Refrigerate until mixture is slightly thickened but not set, about 1 hour 30 minutes.
- Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.
- Just before serving, in small bowl, beat whipping cream, powdered sugar and 1/4 teaspoon vanilla with mixer on high speed until stiff peaks form. Spoon or pipe whipped cream over filling. Garnish with chocolate curls. Cover and refrigerate any remaining pie. Yield: 10 servings.
Peanut Butter Pie Recipe
8 Servings Prep/Total: 10 min.
Ingredients
- 3/4 cup peanut butter
- 4 ounces cream cheese, softened
- 1 cup confectioners’ sugar
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 graham cracker crust (9 inches)
- Salted chopped peanuts
Directions
- In a large bowl, beat the peanut butter, cream cheese and confectioners’ sugar until smooth. Fold in whipped topping; pour into prepared crust. Sprinkle with nuts. Chill until serving. Refrigerate leftovers. Yield: 8 servings.
New-Fashioned Pumpkin Pie Recipe
8 Servings Prep Time: 25 min. Total Time: 3 hours 30 min.
Ingredients
- 1 Pillsbury® refrigerated pie crust, softened as directed on box
- 2 eggs
- 3/4 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 can (15 oz) pumpkin (not pumpkin pie mix)
- 1 can (12 oz) evaporated milk (1 1/2 cups)
Directions
- Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
- In large bowl, beat eggs with wire whisk. Stir in remaining ingredients until well blended. Pour into crust-lined pan.
- Bake 15 minutes. Reduce oven temperature to 350°F. Bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours. Store in refrigerator. Yield: 8 servings.
Via TasteofHome.com