Pecan Pie Cobbler


Pecan Pie Cobbler
1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
… 2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
1. Heat oven to 425°F. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

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Kiss my Ingredients



1 1/2 cups Milky Way brand chocolate-covered caramel candies
1 (12 ounce) can evaporated milk (reserve one tablespoon for making the chocolate drizzle)
1 (15 ounce) box refrigerated pie crusts
1 (15 ounce) can solid-pack pumpkin (100% pumpkin. NOT pumpkin pie filling)
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 large eggs
3/4 cup whipped topping
9 inches pie plate
2 ziploc bags


Set aside 8 of the caramels and 1 tablespoon of the evaporated milk to use later for sauce.

Chop the rest of the candy into a rough chop. Candy will chop easier if frozen for a few minutes before using.

Line pie pan with the prepared pie dough. Even place the chopped candy over the pie dough.

In a large mixing bowl, whisk together the pumpkin, sugar, salt, pumpkin pie spice, eggs and remaining evaporated milk until smooth. Pour the pie…

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6 Amazing Apple Pie Recipes

Apples are the craze during the fall season. You have the classic red, Granny Smith, Gala, Golden, Fuji, and more. From the red to the golden yellow, the sight of an apple shows us fall has arrived. Not only does this fall fruit taste great off the branch, but it serves as one of pie’s best fillers.

Apple pie has always been an age-old favorite, dating back to 1390. The first-ever recorded apple pie recipe was created by the Master Cooks of King Richard II. Back then, sugar was scarce and pie crusts were not intended for eating, but just for storage. In the last 600 years, apple pie has had a major makeover with sweet sugars, delightful spices, and flaky crusts. Since 1390, we’ve seen traditional apple pies, French apple pies, and apple pie “à la mode” (popularized in the 1890s by Charles Watson Townsend after a trip to New York). Apple pie may not have originated in America, but it will always be an American favorite.

Salty Caramel Apple Pie 



Nothing says “Autumn” quite like a homemade apple pie! In this caramel apple recipe, the apple remains the star of the show but, in a wild-card move, I’ve added fleur-de-sel to bring out the robust, hidden flavor notes of the fruit’s natural sweetness. Enjoy!

 Apple Crumb Pie

Here’s a fantastic pie from Tate’s Bake Shop, located in Southampton. The balanced combination of tart filling and sweet crunchy topping in this apple crumb pie is excellent. If you like your pie less sweet, leave off the crumb topping and top the filling with pie pastry for traditional apple pie.

Apple Crumb Pie


Apple Pie with Cream Cheese Pie Crust

Here it is, the pie I made earlier this week with cream cheese and apples picked at a friend’s wedding in Santa Cruz. I ended up taking this apple pie to my office after I photographed it, and there wasn’t anything left on the plate by the time I came back 15 minutes later.



McDonald’s Apple Pie

Ah, McDonald’s apple pies – we liked you better when you were fried, but we also understand why that can’t be anymore. Ever since McDonald’s started transitioning their menu to target a nutritionally conscious crowd, we’ve had to settle for our dessert pies un-fried, which are technically turnovers, baked but still delicious. Introduced in the late 1960s, these small dessert treats were hits immediately. There’s nothing more American than hamburgers, fries, milkshakes, and pies – and you can find them all under the golden arches.



Bacon Weave Apple Pie

This recipe brings apple pie to the next level and gives the dessert a meaty upgrade. We took an American classic and added sweet flavored bacon inside the pie, added it to the crust, and made a deliciously beautiful bacon-weaved top.



Cheddar Cheeze-It Apple Pie Recipe

Adapted from one of chef David Burke’s creations, the original version of this recipe already had Cheddar cheese in it, but we gave it an extra dose with Cheez-It crackers.







Sounds really good!

Kiss my Ingredients



3 cups thinly sliced onions
3 tablespoons butter, melted
1 (9-inch) pre-baked deep-dish pie shell
2 eggs, beaten
3 tablespoons all-purpose flour
1/2 cup milk
1 1/2 cups sour cream
1 teaspoon sea salt
4 slices bacon, crisply cooked and crumbled
1/2 cup shredded cheese (your choice, cheddar, white cheddar, Swiss etc. for garnish – OPTIONAL)
Sliced green onion for garnish (OPTIONAL)


Preheat oven to 325 degrees F.

Melt the butter In a medium saucepan over medium heat. Add the onions and saute until lightly browned.

Put the pie pan on a sheet pan. Line the bottom of pie crust with the onions.

Beat the eggs and the flour together in a small mixing bowl to combine. Add the milk, sour cream and salt. Mix well and pour over the onions. Garnish with the bacon, top lightly with shredded cheese (if using) and bake until firm in the…

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Looks Sinful

Kiss my Ingredients



1 cup granulated sugar
1/2 cup all-purpose flour
2 eggs, beaten
1/2 cup melted butter
3/4 cup chopped pecans or walnuts (I use both, about 1/2 cup of chopped pecans and 1/4 cup of chopped walnuts)
1 cup semisweet chocolate chips (6 ounces)
1 teaspoon vanilla extract
1 premade, store bought pie shell, 9-inch, unbaked


Preheat oven to 350 degrees

In a large mixing bowl; combine sugar and flour; stir in eggs and butter. Add chopped pecans or walnuts, chocolate chips, and vanilla extract; mix well.

Pour mixture into pie shell; bake at 350 degrees for 40 to 45 minutes.

Yield: 1 9 inch pie
Cook Time: 45 minutes

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