ooey gooey pecan pie! delicious when served with ice cream and perfect when warm, it’s great for the holidays

for this recipe, you do NOT need to make the home-made crust if you choose to use a pre-made pie shell

total amount of time: 1.5 hours

INGREDIENTS:

CRUST (makes 2):

• 2 cups flour
• 1 teaspoon salt
• 3/4 CRISCO stick (vegetable shortening)
• 5 tablespoons cold water

PECAN PIE:

• 1/3 cup butter
• 1 cup white corn syrup
• 1 cup white sugar
• 3 eggs, SLIGHTLY BEATEN (do not completely break the yolk)
• 1 tsp maple flavor
• 1 cup sauteed pecans

DIRECTIONS

CRUST: 

• Combine all ingredients into a food processor and pulse until crumbly (if you don’t have a food processor, use a pie crust combiner)
• Create one big ball with the combined ingredients - they should stick together
• Cut that ball in half to form two, equal sized portions
• Wrap in plastic wrap and refrigerate for at least an hour
• After chilled, sprinkle flour onto a sheet of tinfoil and onto a rolling pin
• Roll out your dough on the tinfoil evenly
• Place a pie tin above the rolled out dough, then carefully slide your hand under the tinfoil to flip the dough into the pie tin
• Carefully peel off the tinfoil from your pie crust
• Be sure to repair any holes or patches by removing the excess dough from the edges of the pie tin
• Pinch the tips of the pie crust (near the edges) to form a little ridge
• Use your thumb and index/middle finger to create the ripple shape
• Poke holes with a fork at the bottom of the dough
• It is now ready to be filled

PECAN PIE:

• Preheat the oven to 350 degrees
• With a bit of butter, sautee the pecans in a small frying pan until they are lightly glazed (do not COOK them)
• In a bowl or mixer, cream the butter and combine with the sugar
• Add all other ingredients EXCEPT the pecans to the mixture and stir together until well combined
• Add the pecans last and give it one gentle stir
• Pour the mixture into a pie shell or the home-made crust
• Bake for 50-55 minutes

enjoy!

more recipes here

the classic fall tradition and a staple of most thanksgiving dessert tables, the famous pumpkin pie! there’s not much that needs to be said other than delicious.

for this recipe, you do not have to make your own crust if you choose not to. you can skip straight to the recipe for the filling if you have a pre-made crust.

total amount of time: 1.5 hours

INGREDIENTS:

CRUST (makes 2):

• 2 cups flour
• 1 teaspoon salt
• 3/4 CRISCO stick (vegetable shortening)
• 5 tablespoons cold water

PUMPKIN PIE:

• 6 eggs
• 4 1/2 cups pumpkin puree
• 2 1/2 cups sugar
• 3 cans evaporated milk
• 2 pie shells (10 in.)
• 6 teaspoons pumpkin pie spice

DIRECTIONS

CRUST: 

• Combine all ingredients into a food processor and pulse until crumbly (if you don’t have a food processor, use a pie crust combiner)
• Create one big ball with the combined ingredients - they should stick together
• Cut that ball in half to form two, equal sized portions
• Wrap in plastic wrap and refrigerate for at least an hour
• After chilled, sprinkle flour onto a sheet of tinfoil and onto a rolling pin
• Roll out your dough on the tinfoil evenly
• Place a pie tin above the rolled out dough, then carefully slide your hand under the tinfoil to flip the dough into the pie tin
• Carefully peel off the tinfoil from your pie crust
• Be sure to repair any holes or patches by removing the excess dough from the edges of the pie tin
• Pinch the tips of the pie crust (near the edges) to form a little ridge
• Use your thumb and index/middle finger to create the ripple shape
• Poke holes with a fork at the bottom of the dough
• It is now ready to be filled

PUMPKIN PIE:

• Preheat oven to 425 degrees
• Beat together the eggs, then add in the pumpkin puree and mix well
• Gradually add in the sugar while still mixing
• Pour in the cans of evaporated milk until all ingredients are well combined
• Carefully pour the mixture into the pie shells or pie crust
• Bake for 15 minutes in the oven
• After 15 minutes, reduce the heat to 350 degrees for another 45-55 minutes until done

enjoy!

more recipes here

• In a separate bowl, stir to combine the sugar, pumpkin pie spice, and salt.
• In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). 
• Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). 
• Add the eggs, one at a time, beating well (about 30 seconds) after each addition.
• Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.
• Pour the filling over the crust and place the spring form pan on a baking sheet to catch any drips. 
• Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air.
• Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees F and continue to bake the cheesecake for another 10 - 20 minutes, or until the edges of the cheesecake are puffed but the center is still a little wet and jiggles when you gently shake the pan.
• Meanwhile whisk together the sour cream, vanilla extract and sugar.
• Spread the topping over the warm cheesecake and return the cheesecake to the oven and bake about 8 minutes to set the topping.
• Remove from oven and place on a wire rack to cool.
• Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking).
• Place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly.
• When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.