Pecan Pie Cheese Cake
1 sheet refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 large eggs
1 teaspoon vanilla extract
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping

Preheat oven to 375°. Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell and sprinkle with pecans. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
Bake 35-40 minutes or until lightly browned (cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack 1 hour. Refrigerate 4 hours or overnight before slicing.

Brown Sugar Pumpkin Cheesecake with Chocolate Shortbread Crust
1 1/2 cups flour
5 Tbls. unsweetened cocoa powder
1/4 tsp. kosher salt
10 Tbls. butter, diced and softened
1/2 cup + 2 Tbls. confectioner’s sugar
2 egg yolks
1/2 tsp. vanilla

1/4 cup flour
2 tsp. pumpkin pie spice
1 Tbls. cognac
1 15-oz. can 100% pure pumpkin (not pumpkin pie filling)
24 oz. cream cheese (that’s 3 8-oz. bricks), at room temperature
1 3/4 cups dark brown sugar
4 eggs

Preheat your oven to 350 degrees. Lightly grease a 9-inch pan with butter.
Crust: Put powdered sugar and butter in a bowl and mix. Add egg yolks and vanilla. Beat until thick, fluffy, and a pale yellow. Add flour, cocoa powder, and salt.
Pour into pan. Press dough into bottom and sides of the pan an inch from top edge. Prick dough in several places. Bake 20 minutes until edges start to brown.
Preheat oven to 325 degrees. Put cream cheese in a bowl and beat with brown sugar until light and fluffy. Add eggs and beat well. Add pumpkin and cognac or vanilla extract. Add flour and pumpkin pie spice. Pour into cooled crust and bake for 1 hour 15 minutes, until set. Turn the heat off and crack the oven door. Leave cheesecake with door cracked for 3o minutes. Refrigerate 6 hours or overnight before serving.

Coconut Cream Pie

Coconut Custard Filling:
4 egg yolks
1/3 c. plus 2 tsp cornstarch
3 cups of whole milk (1 can of coconut milk + enough milk to equal 3 cups)
3/4 c sugar, plus 1 TBL
1/2 tsp salt
2 tsp vanilla
2 TBL butter
1 c finely shredded unsweetened coconut

1 baked pie shell, 9 or 10″

1/2 cup toasted coconut
1.5 cups whipping cream
1/3 c sugar
3/4 tsp unflavored gelatin (opt)

Whisk the yolks in a bowl, set aside. Stir cornstarch, sugar, and salt together in a medium saucepan. Whisk in the milk carefully to avoid lumps. Cook, stirring constantly over medium heat. Let it boil one minute, and add half the filling into the yolks, whisking to temper the yolks. Add the mixture back into the pan and cook over heat, boiling for another minute. Remove from heat. Add vanilla, butter, and coconut. Cool the filling 30 minutes and pour into a baked pie shell. Cover custard with plastic wrap and refrigerate for 2 hours until set. Beat the cream and sugar together until whipped to soft peaks, spread over the pie. Sprinkle with toasted coconut.

Coconut Pecan German Chocolate Pie

1-1/4 cups all-purpose flour
1/4 teaspoon salt
6 tablespoons cold lard
3 to 4 tablespoons ice water

4 ounces German sweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 can (14 ounces) sweetened condensed milk
4 egg yolks
1 teaspoon McCormick® Pure Vanilla Extract
1 cup chopped pecans

1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, cubed
2 egg yolks
1 cup flaked coconut
1 teaspoon McCormick® Pure Vanilla Extract
1/4 cup chopped pecans

In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight.
Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
Bake 11-13 minutes or until bottom is lightly browned. Remove foil and weights; bake 6-8 minutes longer or until light brown. Cool on a wire rack. Reduce oven setting to 350°.
In a microwave, melt chocolates in a large bowl; stir until smooth. Cool slightly. Whisk in milk, egg yolks and vanilla; stir in pecans. Pour into crust. Bake 16-19 minutes or until set. Cool 1 hour on a wire rack.
In a small heavy saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring to dissolve sugar. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. Remove from heat. Stir in coconut and vanilla; cool 10 minutes.
Pour over filling; sprinkle with pecans. Refrigerate 4 hours or until cold.

Silk Chocolate Pie

1 ½ cups ground chocolate wafers (about 30 cookies)
⅓ cup sugar
7 tablespoons unsalted butter, melted

¾ cup unsalted butter, at room temperature
1 ¼ cups sugar
¼ tsp kosher salt
1 tsp vanilla extract
1 tsp brandy
4 ounces unsweetened chocolate, melted
3 eggs

Make the crust: Preheat the oven to 350 degrees. Combine chocolate crumbs and sugar in a bowl. Add butter and stir until well mixed. Reserve 1/2 cup of the mixture and press the rest into a 9-inch pie plate. Bake for 8 minutes. Set aside to cool. Make the filling: Using an electric mixer, cream the butter and sugar together until light and fluffy. Mix in the salt, vanilla and brandy. Add chocolate and mix well. Add the eggs, 1 at a time, mixing well after each addition. Scrape the filling into the pie shell and sprinkle the reserved crumb mixture over the top. Refrigerate for 2 hours.

Mystery Pecan Pie

1 pkg. (8 oz) cream cheese, softened
1/3 cup sugar
1/4 tsp salt
1 tsp vanilla
1 egg
3 eggs
1/4 cup sugar
1 cup corn syrup
1 tsp vanilla
1 1/4 cups chopped Schemer Pecans
1 – 9 in deep-dish unbaked-frozen pie crust

Heat oven to 375 degrees F. In small bowl beat cream cheese, 1/3 cup sugar, the salt, 1tsp vanilla and 1 egg on low speed until smooth; set aside. In another bowl beat remaining 3 eggs, 1/4 cup sugar, the corn syrup and 1 tsp vanilla until blended. Spread cream cheese mixture in bottom of piecrust. Sprinkle with Schemer Pecans. Gently pour corn syrup mixture over pecans. Bake 35 to 45 minutes or until center is set. After 15 or 20 minutes, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 2 hours. Store in refrigerator.

Coconut Custard Pie

2 cups milk
2 1/2 cups flaked coconut
4 eggs beaten
1 teaspoon vanilla extract
3/4 cup all-purpose flour or bisquick
3/4 cup white sugar
2 tablespoons margarine or butter softened

Combine all ingredients mix well and pour into 9 inch buttered pie pan. Bake at 350° for 50 to 60 minutes or until golden brown and knife inserted in the center comes out clean.

Grandma’s Pecan Pie

unbaked pie crust shell in a 9″ pie pan
dark & light corn syrup
brown sugar
vanilla extract
whipped cream for garnish

Chop the pecans and melt the butter in the microwave. Set aside. In a large bowl, combine the eggs, corn syrup, brown sugar, flour, and vanilla, and beat well. Bake until the pie is puffed and firm in the center and golden brown.

Classic Pecan Pie

3/4 cups light corn syrup
1/2 cup dark corn syrup
4 eggs
1/3 cup brown sugar
1-1/2 teaspoons flour
1-1/4 teaspoons vanilla
1/4 cup butter, melted
1 cup chopped pecans
unbaked pie pastry in 9″ pan

Preheat oven to 350 degrees. In large mixing bowl, combine light & dark corn syrup, eggs, brown sugar, flour, and vanilla; beat well. Stir in melted butter and pecans. Pour into prepared pie shell. Bake 45-55 minutes until puffy all over.

My Favorite Chocolate Pie

This is easy and quick and I use a chocolate cookie crumb crust
1/2 cup butter
1 cup sugar
3 eggs
2 squares unsweetened chocolate melted
1 teaspoon vanilla
1/3 cup unsifted flour
1/2 teaspoon baking powder
1/8 teaspoon salt

Place everything in a bowl and beat until smooth. Put in crust and bake at 325 for 35-45 minutes. Let cool and serve with a scoop of ice cream or whipped cream. Rich and delicious!


Sweet Potato Pie

4 medium sweet potatoes
½ stick butter, softened
¼ cup sugar
¾ cup brown sugar
2 eggs, beaten
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
½ teaspoon salt
¾ cup evaporated milk
1 unbaked pie crust

Preheat oven to 350 degree F. Bake sweet potatoes for 1 hour in the oven on a baking sheet. Let cool. Scrape pulp out of the skin onto a large bowl, and mash
In a medium bowl, beat butter, sugar, and brown sugar until creamy. Add eggs, vanilla, cinnamon, ginger, nutmeg, allspice and salt. Add evaporated milk and stir mixture into sweet potatoes. Beat until smooth and pour into unbaked pie shell. Bake for 1 hour until center is firm. Serve warm with maple whipped topping.

Maple Whipped Topping:
1 cup heavy whipping cream
1/4 confectioners’ sugar
2 tablespoons maple syrup
Beat whipping cream and confectioners’ sugar. Add maple syrup and beat until soft peaks form.