Pecan Pie

INGREDIENTS

1 Keebler® Ready Crust® Shortbread Pie Crust

1 egg yolk, slightly beaten

3 eggs, beaten

3/4 cup sugar

3/4 cup light corn syrup

1/4 cup margarine or butter, melted

1/2 teaspoon vanilla

1 cup pecan halves 

DIRECTIONS

1. Brush bottom and sides of crust with egg yolk. Place on baking sheet. Bake at 325°F for 5 minutes.

2. In medium bowl stir together 3 eggs, sugar, corn syrup, margarine or butter and vanilla.

3. Place pecan halves in crust. Pour egg mixture over top. Bake on baking sheet at 325°F about 1 hour or until knife inserted near center comes out clean. Cool on wire rack for 1 hour.

4. Refrigerate until serving time. Garnish as desired. Store in refrigerator

Cranberry Walnut Cheesecake Pie

INGREDIENTS

1 1/4 cups cold milk

2 packages (4-serving size) cheesecake flavor instant pudding & pie filling

1/2 teaspoon grated lemon peel

1 tub (8 oz.) frozen non-dairy whipped topping, thawed, divided

1 Keebler® Ready Crust® Graham Pie Crust

1 can (16 oz.) whole cranberry sauce, divided

1/2 cup chopped walnuts, toasted, divided

DIRECTIONS

1. In large bowl beat milk, pudding mix and lemon peel with wire whisk for 1 minute. (Mixture will be very thick.) Whisk in half of the whipped topping. Carefully spread half of pudding mixture in crust.

2. Spoon half of cranberry sauce over pudding mixture. Sprinkle with half of the walnuts. Top with remaining pudding mixture.

3. Refrigerate at least 4 hours or until set. Top with remaining cranberry sauce, whipped topping and walnuts.

4. Garnish as desired. Store in refrigerator.

*Note: To toast walnuts, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice

Peach and Cinnamon Cobbler

Ingredients:

Butter for coating dish

FILLING:

6 cups peaches, halved, pitted, and sliced 1/4 inch thick

3/4 cup sugar

1/4 cup quick-cooking tapioca

1 teaspoon ground cinnamon

1 teaspoon freshly squeezed lemon juice

Pinch salt

TOPPING:

1 2/3 cups all-purpose flour, plus additional for dusting

3 1/2 tablespoons sugar

1 1/2 tablespoons baking powder

1/8 teaspoon salt

6 tablespoons cold unsalted butter, cut into cubes

2/3 cup heavy cream, plus additional for brushing

Instructions:

Preheat oven to 350°F. Butter a 2 1/2-quart baking dish. In a medium bowl, stir together the filling ingredients. Pour filling into the prepared dish; set aside.

For the topping, in a food processor or large bowl, pulse or whisk together the 1 2/3 cups flour, the sugar, baking powder, and salt. Pulse or cut in the butter until the

mixture resembles coarse crumbs. Slowly add the 2/3 cup cream, mixing until the dough just comes together. Turn the dough onto a lightly floured surface and pat together. Form the dough into 2-inch balls. Flatten balls gently with the palm of your hand.

Evenly arrange the dough rounds on top of the filling. Brush a little cream over the rounds. Bake about 1 hour or until the biscuits are golden and the filling is bubbling.

Crumb-Topped Apple Slab Pie

Ingredients:

2 1/4 cups all-purpose flour

3/4 teaspoon salt

2/3 cup butter-flavored shortening

8 - 10 tablespoons cold water

2/3 cup sugar

1/3 cup all-purpose flour

1 teaspoon ground cinnamon

3 1/2 pounds tart cooking apples (such as Rome Beauty or Granny Smith), peeled, cored, and cut into 1/4-inch-thick slices (10 cups)

Crumb Topping

1cup quick-cooking rolled oats

1cup packed brown sugar

1/2 cup all-purpose flour

1/2 cup butter

1/2 cup pecans

Instructions:

1. Line a 15x10x1-inch baking pan with 18-inch-wide foil, extending the foil up over the edges of the pan; set aside. For dough: In a large bowl, stir together the 2-1/4 cups flour and the salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened. Using your fingers, gently knead the dough just until a ball forms.

2. Preheat oven to 375F. On a lightly floured surface, roll dough into a 19x13-inch rectangle. Wrap it around the rolling pin; unroll it into the prepared baking pan. Ease dough into the pan and up the sides, being careful not to stretch it. Trim dough to 1/2 inch beyond edge of pan. Fold dough edge over and flute as desired.

3. In an extra-large bowl, combine sugar, the 1/3 cup flour, and the cinnamon; add apples. Toss lightly until apples are coated. Spoon apple mixture into dough-lined pan; spread evenly.

Crumb Topping
4. In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour. Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs. Stir in chopped pecans.

Sprinkle pie with Crumb Topping (pan will be full).

5. Bake for 40 to 45 minutes or until apples are tender. If necessary to prevent overbrowning, cover top with foil for the last 5 to 10 minutes of baking. Cool slightly in pan on a wire rack.

6. Serve warm or cool completely. Cut into rectangles.

Dutch Apple Pie with Oatmeal Streusel

Ingredients:

1 (9 inch) pie shell

5 cups apples - peeled, cored and sliced

2 tablespoons all-purpose flour

2/3 cup white sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

2 tablespoons butter

3/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/2 cup packed brown sugar

3/4 cup rolled oats

1 teaspoon lemon zest

1/2 cup butter

Instructions:

Preheat oven to 425 degrees F (220 degrees C). Fit pastry shell into pie pan and place in freezer.

To Make Apple Filling: Place apples in a large bowl. In a separate bowl combine 2 tablespoons flour, white sugar, 1/2 teaspoon cinnamon, nutmeg, and allspice. Mix well, then add to apples. Toss until apples are evenly coated.

Remove pie shell from freezer. Place apple mixture in pie shell and dot with 2 tablespoons butter or margarine. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.

Bake in preheated oven for 10 minutes.

While filling is baking, make Streusel Topping: In a medium bowl combine 3/4 cup flour, 1/2 teaspoon cinnamon, brown sugar, oats, and lemon peel. Mix thoroughly, then cut in 1/2 cup butter or margarine until mixture is crumbly. Remove filling from oven and sprinkle streusel on top.

Reduce heat to 375 degrees F (190 degrees C). Bake an additional 30 to 35 minutes, until streusel is browned and apples are tender. Cover loosely with aluminum foil to prevent excess browning.

Grandma Ople's Apple Pie

Ingredients:

1 recipe pastry for a 9 inch double crust pie

1/2 cup unsalted butter

3 tablespoons all-purpose flour

1/2 cup white sugar

1/2 cup packed brown sugar

1/4 cup water

8 Granny Smith apples - peeled, cored and sliced

Instructions:

Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.

Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

Bake 15 minutes at 425 degrees F (220 degrees C). Reduce the temperature to 350 degrees F (175 degrees C), and continue baking for 35 to 45 minutes.

100-Calorie Pumpkin Pie Tartlets

Ingredients:

16 (2 1/2-inch) foil baking cups

Nonstick cooking spray

3/4 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 large egg whites

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk

1 cup fat free whipped topping

12 small gingersnap cookies, broken into 1/4-inch pieces

Instructions:

PREHEAT oven to 350º F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray.

COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup.

BAKE for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and gingersnap crumbs.

Old Fashioned Homemade Chocolate Pie

Ingredients:

1-1/4 cup of sugar

1/2 cup of plain flour

1/4 cup of cocoa

dash of salt

4 egg yolks

2 cups of milk

1/4 cup of butter

1 tsp of vanilla

1-9" pastry shell baked

Instructions:

1. Bake pie crust until golden
2. Combine first 4 ingredients in a sauce pan; set aside.
3. Combine milk and egg yolks.
4. Stir milk and egg yolks into mixture; add butter.
5. Cook over medium heat, and stir constantly until mix thickens and boils.

Remove from heat; stir in vanilla; spoon into pastry shell

Pecan Ice Cream Pie

Ingredients:

FOR THE CRUST:

¾ cup pecans

¼ cup sugar

1 ½ cups flour

8 tbsp. unsalted butter, cubed and chilled

1 egg yolk

¼ cup cold water

FOR THE PECANS:

1 egg white

2 cups whole pecans, plus more to garnish

2 tbsp. sugar

FOR THE VANILLA ICE CREAM:

½ cup sugar

5 egg yolks

½ vanilla bean, seeds scraped and reserved

2 cups whole milk

¾ cup heavy cream

1 ½ tsp. vanilla extract

Instructions:

1. Make the crust: Combine pecans and sugar in food processor and process until finely ground. Add flour and process to combine. Add butter and pulse until pea-size crumbles form. Add egg yolk and ¼ cup ice-cold water and pulse just until combined. Transfer to counter and knead into a disk. Wrap in plastic wrap and refrigerate for 1 hour. Heat oven to 375°. On a floured work surface, roll dough until⅛" thick. Line a 9" pie plate with dough, and prick with the tines of a fork over the bottom; bake until golden brown, about 20 minutes, and then let cool completely. 

2. Make the pecans: Whisk egg white in a medium bowl until frothy and loose; add pecans and sugar and toss until evenly coated. Transfer to a parchment paper- lined baking sheet in an even layer, and bake until lightly toasted and dry, about 10 minutes. Let cool completely.

3. Make the ice cream: Whisk together sugar, yolks, and vanilla bean and seeds in a4-qt. saucepan; stir in milk, and whisk until smooth. Place over medium heat, and cook, stirring often, until thickened and mixture coats the back of a spoon. Pour through a fine strainer into a bowl and stir in cream and vanilla extract. Let cool and then refrigerate until chilled. Process in an ice cream maker according to the manufacturer's instructions. Once churned, stir pecans into ice cream, and then transfer ice cream to pie crust, smoothing the top with a rubber spatula. Decorate with more whole pecans, and freeze until set, at least 4 hours.

COOL WHIP Chocolate Pudding Pie

ingredients:

1-1/4 cups Oreo Baking Crumbs

1/4 cup butter, melted

1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding

1-1/2 cups cold milk

1-1/2 cups thawed Cool Whip Whipped Topping, divided

Instructions:

MIX baking crumbs and butter in 9-inch pie plate; press onto bottom and up side of pie plate.

BEAT pudding and milk with whisk 2 min. Stir in 1 cup Cool Whip; spoon into crust.

REFRIGERATE 30 min. or until set. Serve topped with remaining Cool Whip.

Pumpkin Pie with Maple Crumb Topping

Ingredients:

For Pumpkin Pie:

1 15 oz. can pumpkin puree (not pumpkin pie filling)

3 large eggs, lightly beaten

12 oz. evaporated milk

1/3 cup firmly-packed brown sugar

1/4 cup maple syrup

2 tsp. pumpkin pie spice

1 9-inch deep-dish frozen pie crust, thawed according to package directions

Maple Crumb Topping:

1/2 cup all-purpose flour

1/2 cup firmly-packed brown sugar

6 Tbsp. cold butter

1 Tbsp. crystallized ginger (optional)

2 Tbsp. maple syrup

Instructions:

Preheat oven to 350 degrees F.

In a large bowl, combine pumpkin puree, eggs, evaporated milk, brown sugar, maple syrup and pumpkin pie spice. Mix well, and pour into thawed crust.

Place pumpkin pie on a baking sheet, and bake 20 minutes. While pie is baking, make crumb topping: Combine flour, sugar, butter and ginger, if using, in a food processor. Pulse until mixture becomes crumbly. Do not overprocess, or the mixture will turn into a dough. You just want large chunks of crumbly goodness.

Remove pumpkin pie from oven. Sprinkle crumb topping over pie. Drizzle with maple syrup. Bake another 30-40 minutes, until crust and crumb topping are golden brown. Let pumpkin pie cool completely before cutting.

Butter Coconut Pie

Ingredients:

1 (9-inch) frozen piecrust

1 cup sugar $

1 tablespoon all-purpose flour $

3 large eggs, lightly beaten

1 (3.5-ounce) can sweetened flaked coconut

1/2 cup evaporated milk

1/3 cup butter or margarine, melted

1 teaspoon vanilla extract

Instructions:

1. Line piecrust with parchment paper; fill with pie weights or dried beans.
2. Bake at 400° for 10 minutes or until crust is lightly browned. Remove paper and weights.
3. Combine sugar and flour in a large bowl; stir in eggs, blending well. Stir in coconut and next 3 ingredients, blending well. Pour filling into prepared piecrust.
4. Bake at 325° for 35 to 40 minutes or until pie is set.

Double-Layer Pumpkin Cheesecake

Ingredients

2 pkg.  (8 oz. each) PHILADELPHIA Fat Free Cream Cheese, softened

1/2 cup  sugar

1/2 tsp.  vanilla

2  Eggland's Best® eggs

1/2 cup  canned pumpkin

1/4 tsp.  ground cinnamon

Dash  ground nutmeg

1/3 cup  HONEY MAID Graham Cracker Crumbs

1/2 cup  thawed COOL WHIP Sugar Free Whipped Topping

HEAT oven to 325ºF.

step 1 BEAT cream cheese, sugar and vanilla with mixer until blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.

step 2 SPRAY 9-inch pie plate with cooking spray; sprinkle bottom with graham crumbs.

step 3 TOP with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with COOL WHIP.

Caramel-Pumpkin Mousse Tart with Pecan Crumble

Ingredients

60  NILLA Wafers, divided

1/2 cup  butter, melted, divided

1/3 cup  chopped PLANTERS Pecans

2 Tbsp.  brown sugar

1-3/4 tsp.  pumpkin pie spice, divided

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1 cup  canned pumpkin

1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1/2 cup  milk

1 cup  thawed COOL WHIP Whipped Topping

12  KRAFT Caramels

1 Tbsp.  water

Heat oven to 350ºF.

Crush 50 wafers to form fine crumbs; mix with 1/3 cup butter. Press onto bottom of 9-inch tart pan. Coarsely crush remaining wafers; place in medium bowl. Add remaining butter, nuts, sugar and 1/4 tsp. pumpkin pie spice; mix well. Spread onto bottom of shallow pan; place in oven along with crust. Bake 10 to 12 min. or until both are light golden brown; cool.

Beat cream cheese and pumpkin in medium bowl with mixer until well blended. Add remaining pie spice and dry pudding mix; beat until blended. Gradually beat in milk; spread over crust. Top with COOL WHIP, spreading to within 1/2 inch of edge.

Refrigerate 4 hours. Meanwhile, break cooled baked nut mixture into smaller pieces; store in airtight container until ready to use.

Sprinkle nut mixture over tart just before serving. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until caramels are melted, stirring after 45 sec. Drizzle over tart.

Mini Pumpkin Pies

Ingredients

1 pkg.  (4 oz.) graham cracker tart shells (6 shells)

4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

1/2 cup  plus 1 Tbsp. sugar, divided

2  eggs, divided

1 cup  canned pumpkin

1/2 tsp.  pumpkin pie spice

1/4 cup  chopped PLANTERS Pecans

6 Tbsp.  thawed COOL WHIP LITE Whipped Topping

Heat oven to 350ºF.

Place tart shells on baking sheet. Mix Neufchatel, 1 Tbsp. sugar and 1 egg with whisk until well blended. Spoon into tart shells.

Mix pumpkin, spice, remaining sugar and egg until well blended; spoon over Neufchatel layers in tart shells. Sprinkle with nuts.

Bake 40 min. or until centers are set. Cool completely. Serve topped with COOL WHIP.

Crumb Crust Pumpkin Pie

Ingredients

35  vanilla wafers, finely crushed (about 1-1/4 cups)

1/4 cup  butter or margarine, melted

2 Tbsp.  sugar

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup  cold milk

1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 cup  canned pumpkin

1/2 tsp.  pumpkin pie spice

1 cup  thawed COOL WHIP Whipped Topping, divided

Mix wafer crumbs, butter and sugar until blended; press onto bottom and up side of 9-inch pie plate.

Beat cream cheese in large bowl with mixer until creamy. Gradually add milk, beating after each addition until blended. And dry pudding mix, pumpkin and spice; beat on low speed 1 min. or until blended. Stir in 1/2 cup COOL WHIP. Pour into crust.

Refrigerate 2 hours or until firm. Top with remaining COOL WHIP.

Triple-Layer Pumpkin Spice Pie

Ingredients

2 pkg.  (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding

1/4 tsp.  ground cinnamon

2 cups  cold milk

1  HONEY MAID Graham Pie Crust (6 oz.)

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1/2 cup  PLANTERS Pecan Halves

1 Tbsp.  honey

Beat dry pudding mixes, cinnamon and milk in medium bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.

Stir 1-1/2 cups COOL WHIP into remaining pudding; spread over pudding layer in crust. Top with remaining COOL WHIP.

Refrigerate 1 hour. Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 min. or until nuts are caramelized, stirring frequently. Spread onto waxed paper, separating larger clusters. Cool.

Sprinkle nuts over pie just before serving.

Vermont Maple-Pumpkin Pie

Ingredients

35  NILLA Wafers, finely crushed (about 1-1/4 cups)

1/4 cup  butter, melted

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

3/4 cup  sugar, divided

3  eggs, divided

1-1/4 cups  canned pumpkin

1 cup  canned evaporated milk

1-1/2 tsp.  pumpkin pie spice

3/4 cup  thawed COOL WHIP Whipped Topping

3 Tbsp.  chopped PLANTERS Walnuts

1/4 cup  maple syrup

Heat oven to 350°F.

Mix crumbs and butter; press onto bottom and up side of 9-inch pie plate.

Beat cream cheese, 1/4 cup sugar and 1 egg with mixer until well blended. Spread onto bottom of crust. Mix remaining sugar, eggs, pumpkin, milk and spice; carefully pour over cream cheese mixture. (Note: Crust will be full.)

Bake 1 hour to 1 hour 5 min. or until center is set. Cool completely. Serve topped with remaining ingredients.

Turtle Pumpkin Pie

Ingredients

1/4 cup  plus 2 Tbsp. caramel ice cream topping, divided

1  HONEY MAID Graham Pie Crust (6 oz.)

1/2 cup   plus 2 Tbsp. chopped PLANTERS Pecans, divided

2 pkg.  (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1 cup  cold milk

1 cup  canned pumpkin

1 tsp.  ground cinnamon

1/2 tsp.  ground nutmeg

1 tub   (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Pour 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts.

Beat next 5 ingredients in large bowl with whisk until blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.

Refrigerate 1 hour. Top with remaining COOL WHIP, caramel topping and nuts just before serving

Snicker caramel apple pie

Ingredients

1 pie crust
3 green apples diced
1/4 cup caramel ice cream topping
15-20 mini snickers chopped

2 1/2 cup COOL WHIP whipped topping softened

1/3 cup can sweetened condensed milk

2 oz cream cheese (softened)

Instructions

Spread snickers on bottom of pie crust. Next layer the apples next. Then drizzle caramel on top.

Combine cool whip, cream cheese and sweetened condensed milk together in a small bowl and spread on top.

Drizzle with caramel and a few snickers. Place in refrigerator for at least 2 hours.

Take out about 5 minutes before serving and top with fresh apple slices. Enjoy!

notes: this pie is best on the first day! if you want to keep the apples from browning, you can put a little lemon juice on them