Crumbl Pecan Pie Cookies

 Lifestyle of a Foodie does such a good job replicating Crumbl cookies! Love this one!!

Ingredients

• 1/2 cup butter softened 
• 1/3 cup oil vegetable or canola oil
• 1/2 cup granulated sugar
• 1/4 cup powdered sugar
• 1 egg at room temperature
• 1 tsp vanilla extract
• 2 & 1/3 cup flour
• 1/4 tsp salt
• 1 tsp baking powder

Pecan pie filling 

• 5 tbsp butter
• 2/3 cup brown sugar
• 1 & 1/4 cup chopped pecans
• 1 tsp vanilla extract 
• 1/3 cup heavy cream 
• 1/4 tsp cinnamon
• 1 pinch nutmeg
• 1 pinch salt

Instructions

• Preheat the oven to 350F then line a baking sheet with parchement pape and set aside. 
• Cream the butter, oil, sugar, and powdered sugar in a large mixing bowl or a stand mixer. 
• Add the egg, and vanilla extract, and mix until combined. 
• Add the flour, salt, and baking powder and mix until combined, using a large cookie scooper, scoop out 9 equally sized cookie balls, place them on the prepared baking sheet, gently flatten them to about 1 inch in thickness, then using a ¼ measuring cup, press down the center of the cookie to make room for the pecan pie filling. 
• Bake for 8-9 minutes then cool on the baking sheet.

Make the pecan pie filling. 

• In a medium saucepan over medium heat, mix the butter, brown sugar, and pecans until the butter and sugar are dissolved. Make sure to stir from time to time to get all the pecan coated in the buttery sugar mixture. You want the mixture to bubble for 1-2 minutes. 
• Add in the cinnamon nutmeg, salt, heavy cream, and vanilla, and whisk to combine. 
• Remove from heat, and top the cookies with the pecan pie mixture. Let it cool down for 20-30 minutes then enjoy!

No Bake Pumpkin Pie

 This reminds me of a fall trifle! Soo good! Recipe from Spaceships and Laser Beams!

Ingredients

• 8 ounces cream cheese, softened
• ½ cup sugar
• 16 ounces Cool Whip 
• 2 pre-made graham cracker crusts
• 3.4 ounces instant vanilla pudding
• 1 cup milk
• 2 cup canned pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1 teaspoon nutmeg
• 1 tablespoon cinnamon

Instructions

Bottom Layer

• Add cream cheese, sugar, and one 8-ounce tub of Cool Whip in a bowl and blend well with a hand mixer.
• Fill your pre-made crusts evenly with this mix.

Middle Layer

• Mix pudding and milk and stir until thick.
• Add 2 cups canned pumpkin.
• Add pumpkin pie spice, nutmeg, and cinnamon. Stir until blended.
• Pour on top of the cheesecake layer.

Top Layer

• Top evenly with Cool Whip and sprinkle with spices.
• Refrigerate for at least an hour before eating so pie has time to set completely.

Crustless Pumpkin Pie

 

I LOOOVE Chocolate Covered Katie!! This recipe was perfect for my mom at Thanksgiving who has a very limited diet.

Ingredients

1 can pumpkin puree (15 oz)

1 cup milk of choice

2 1/2 tsp pure vanilla extract

2 tsp cinnamon

2 tsp baking powder

1 tsp pumpkin pie spice

1/2 tsp salt

1/3 cup flour, such as spelt, oat, white, sorghum, or almond

1/2 cup sugar, unrefined if desired, or granulated erythritol

1 tbsp flaxmeal OR 2 tsp cornstarch (can be omitted if serving pie in a bowl)

optional 2 tbsp oil for richness

Instructions

Preheat oven to 400 F, and grease a 10 or 9-inch round pan. In a large mixing bowl, whisk all ingredients well. Pour into the pan, and bake 35 minutes. It’ll still be gooey after baking. Allow to cool completely before transferring uncovered to the fridge to “set” for at least 6 hours before slicing, during which time it will firm up.

Caramel Apple Slab Pie

Like I said, we love slab pies, and we did all slab pies for Thanksgiving this year. That gave us plenty of leftovers, even when feeding 12 people! Recipe and picture from the Recipe Critic...this is definitely one you'll want to try--it's the perfect caramel over some barely-crunchy green apples and a thin, buttery crust!

INGREDIENTS

• 2 1/4 cups all-purpose flour
• 3/4 teaspoon salt
• 2/3 cup shortening butter-flavored
• 8 tablespoons cold water
• 2/3 cup sugar
• 1/3 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 3 1/2 pounds granny smith apples peeled, cored, and cut into 1/4-inch-thick slices (10 cups)

Crumb Topping:

• 1 cup rolled oats quick-cooking
• 1 cup brown sugar packed
• 1/2 cup all-purpose flour
• 1/2 cup butter

Homemade Caramel:

• 1 cup Brown Sugar
• 4 Tablespoons butter
• 1/2 cup Half-and-half
• 1 Tablespoon Vanilla
• Pinch Salt

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INSTRUCTIONS

1. Spray a 15x10x1 inch pan with non stick cooking spray and set aside. To make the dough, In a large bowl combine flour and salt. Using a pastry blender cut in the shortening until it resembles coarse crumbs. Sprinkle 1 tablespoon of the cold water over the mixture and toss with a fork. Repeat using 1 tablespoon of water at a time until it is moistened and knead the dough into a ball.

2. Preheat oven to 375 degrees. On a lightly floured surface, roll dough into a 19x13-inch rectangle. Wrap it around the rolling pin and 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 the sugar, 1/3 cup flour, cinnamon and apples. Toss until coated. Spoon the mixture on the dough and spread evenly.

To make the crumb topping:

1. 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. Sprinkle on top of apples.

2. Bake for 40-45 minutes or until apples are tender. If it is starting to brown to fast, cover the top with foil the last 5-10 minutes. Cool slightly.

To make the homemade caramel:

1. Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold. Drizzle on top of apple slab pie.

French Silk Slab Pie

We love slab pies because they feed so many people are are much easier to dish up! This one is a delicious chocolate pie that everyone loves! Recipe from delish.

INGREDIENTS

All-purpose flour, for surface

1 

box refrigerated pie crust

2 1/2 c. 

sugar

1 c. 

(2 sticks) butter, softened

20 oz. 

bittersweet chocolate chips, melted and cooled slightly

2 tsp. 

pure vanilla extract

1/2 tsp. 

kosher salt

8 

large pasteurized eggs

8 oz. 

fresh whipped cream or whipped topping, for garnish

Chocolate shavings, for garnish

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DIRECTIONS

1. Preheat oven to 450º. On a lightly floured surface, unroll pie crusts and line up next to each other so they just overlap. Roll out in a rectangle large enough for a 15"-x-10" sheet pan. Place crust into sheet pan and crimp sides. Prick bottom and sides with a fork and bake until golden, 10 to 12 minutes. Let cool while you make the filling.
2. In a large bowl using a hand mixer, beat sugar and butter until light and fluffy, 2 to 3 minutes.
3. Turn mixer on low and drizzle melted chocolate into butter and sugar mixture. Add vanilla and salt and beat mixture until combined.
4. Add eggs one at a time, beating a few minutes between each addition. After 15 minutes of beating, filling should be completely silky and smooth with no grittiness. (If mixture seems to be melting instead of whipping, let chill in fridge 30 minutes and whip again until fluffy.)
5. Pour into baked crust and smooth top. Refrigerate until firm, about 2 hours and up to overnight.
6. Before serving, spread whipped cream all over top of pie and garnish with chocolate shavings.

Strawberry Slab Pie

This was definitely a winner! We loved the thin, crispy crust and the amazing fruit layer. Everyone in our house agreed it was better than a regular strawberry pie! Recipe and photo from Betty Crocker.

Ingredients
Crust
1 box Pillsbury™ refrigerated pie crust, softened as directed on box

Filling
3/4 cup sugar
1/4 cup cornstarch
1/2 cup water
1 tablespoon fresh lemon juice
6 cups sliced fresh strawberries (about 2 lb) SAVE $
1 package (8 oz) cream cheese, softened
1 tablespoon finely grated lemon peel
Sweetened whipped cream, if desired

DIRECTIONS:

Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.

Bake 9 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.

Meanwhile, in 2-quart saucepan, beat sugar, cornstarch, water and lemon juice with whisk. In small bowl, mash 1 1/2 cups of the sliced strawberries with bottom of whisk or fork to make 1 cup finely mashed strawberries; stir into pan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Pour into medium bowl; cool 5 minutes. Stir remaining sliced strawberries into cooked strawberry mixture.

In small bowl, mix cream cheese and lemon peel until well blended. Spread in bottom of cooled baked crust. Spoon strawberry mixture into pan; spread evenly.

Refrigerate until set, about 3 hours. Just before serving, top pieces with sweetened whipped cream. Cover and refrigerate any remaining pie pieces.

Apple Pie with Crumble Topping

This is a super easy apple pie that ended up being my family's favorite apple pie recipe! Recipe and picture from This Is Not Diet Food. Enjoy!

Ingredients
1 frozen pie crust (thawed for 15 minutes at room temperature)
21 oz apple pie filling
1 cup all-purpose flour
1/3 cup quick oats
1/3 cup light brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup butter, melted
1 tbsp lemon zest
1 tbsp orange zest
1 tbsp lime zest
1/2 tbsp lemon juice
1/2 tbsp lime juice

Instructions
Preheat oven to 400F.

Place thawed pie crust in the oven and bake for 6 minutes.

Remove the pie crust from the oven and set aside.

Dump the flour, oats, brown sugar, salt and cinnamon into a medium mixing bowl and stir with a fork. 

Add the melted butter to the bowl and stir well.

Add the lemon zest, orange zest, lime zest, lemon juice and lime juice to the bowl and stir well again.

Pour the apple pie filling into the pre-baked crust and spread it out evenly.

Crumble the flour and oat mixture on top of the pie.

Place the pie in the oven and bake until crust and crumble topping are nicely browned. 16-18 minutes.

Serve and enjoy!

Pecan Pie Bars for a Crowd

 

Picture and recipe from Taste of Home! We loved these almost as much as pecan pie!

Ingredients

• 6 cups all-purpose flour
• 1-1/2 cups sugar
• 1 teaspoon salt
• 2 cups cold butter (no substitutes)
• FILLING:
• 8 eggs
• 3 cups corn syrup
• 1/2 cup butter, melted
• 3 teaspoons vanilla extract
• 5 cups chopped pecans

Directions

In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Press onto the bottom and up the sides of two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 350° for 18-22 minutes or until crust edges are beginning to brown and bottom is set.

For filling, combine the eggs, sugar, corn syrup, butter and vanilla in a large bowl; mix well. Stir in pecans. Pour over crust. Bake 25-30 minutes longer or until edges are firm and center is almost set. Cool on wire racks. Cut into bars. Refrigerate until serving. Yield: 6-8 dozen.

Originally published as Pecan Pie Bars in Taste of Home February/March 2004, p39

Frozen Lemonade Pie

Another from hip2save.com, her picture too! This was so amazing, perfect for hot summer weather!

For the crust:
2 Cups Graham Cracker Crumbs
7 Tablespoons Butter – melted
1/4 Cup Sugar

For the Filling:
1 – 6oz. can Frozen Lemonade Concentrate, semi defrosted
1 – 140z. can Sweetened Condensed Milk
2 cups Heavy Cream

Optional Garnish:
Extra Whipped Cream
Slices of Lemon

Directions: Combine graham cracker crumbs and melted butter and press into a 9 inch pie pan. Bake at 350 degrees for 7 minutes. Let cool completely.

Whip heavy cream into stiff peaks and set aside. In a separate bowl, combine condensed milk and frozen juice concentrate. Fold in the mixture with the whipped cream and pour on top of the cooled pie crust. Smooth out the top and place in freezer overnight or until frozen.

Set out pie a few minutes before serving and garnish with additional whipped cream and sliced lemon if desired. Serves 8

Apple Crumble Pie

I LOVE the crumbly top alternative for a fruit pie! This was super easy and gone real quick!! This is a Taste of Home recipe.

Ingredients

• 5 cups diced peeled tart apples
• 1/2 cup sugar
• 2 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 unbaked pastry shell (9 inches)
• TOPPING:
• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1/2 cup butter

Directions

• In a bowl, combine first five ingredients; spoon into pie shell. For
• topping, combine sugar and flour; cut in butter until mixture
• resembles coarse crumbs. Sprinkle over pie.
• 
  
• Bake at 400° for 10 minutes. Reduce heat to 375°; bake for
• 40-45 minutes or until the topping is browned and apples are tender.
• Cover crust edges with foil during the last 15 minutes if needed.
• Cool completely before cutting. Yield: 6-8 servings.

Cat Cora's White Chocolate Pecan Pie

I saw this recipe in People magazine and had to blog it so I wouldn't lose it. Pecan pie is my absolute favorite and this looks like an amazing variation!

1 9-in. pie crust
2 c. pecan halves
1-1/2 c. white chocolate or vanilla flavored chips
3 eggs
1/2 c. firmly packed brown sugar
1/2 c. light corn syrup
3 Tbsp. all-purpose flour

*Preheat oven to 400 degrees. Layer pecans and chips in pie crust. In a large bowl, quickly hand-whisk the eggs until just combined.

*Add the brown sugar, corn syrup and flour. Stir with a wooden spoon until thoroughly incorporated. Pour over nuts and chips.

*Bake 40-45 minutes or until crust is golden brown and filling is set in the center. Cover with spray-coated foil after 25 minutes of baking. Cool completely, approximately 2 hours. Store in refrigerator.

French Silk Pie

My mother-in-law made this pie for Christmas since it's my husband's favorite, and it was the best I've ever had! So I'm sharing with you so you can make it, too!

Oreo pie crust (I used a regular crust--top picture--and liked it even better!)
3 squares unsweetened chocolate--melted and cooled
1 c. butter, room temperature
1 c. sugar
1 tsp. vanilla
4 eggs

*Melt chocolate in microwave 30 seconds, stir, then microwave 10 seconds more if needed.
*Beat butter until fluffy. Gradually beat in sugar (about 4 minutes). Stir in chocolate and vanilla. Beat in eggs one at a time, beating for 2 minutes on high after each egg. Pour into prepared pie shell. Refrigerate 6 hours or overnight. Garnish with whip cream and chocolate curls. (Go HERE for directions on how to make easy chocolate curls).