Mexican Chocolate Ice-cream Pie
A crisp, over-the-rim graham cracker crust spiked with ground cinnamon and red pepper adds a spicy cowboy kick to this showstopping Mexican Chocolate Ice-cream Pie.

Ingredients

  • 3 cups cinnamon graham cracker crumbs (about 22 whole crackers), divided
  • 1/2 cup butter, melted
  • 1/4 teaspoon ground red pepper
  • 1 4-ounce semisweet chocolate baking bar, finely chopped
  • 1 3.5-ounce package roasted glazed pecan pieces
  • 1 pint chocolate ice cream, softened
  • 1 pint  coffee ice cream, softened
  • 1 cup whipping cream
  • 1/4 cup coffee liqueur

Preparation

  1. Preheat oven to 350°.
  2. Stir together 2 1/2 cups cinnamon graham cracker crumbs and next 2 ingredients; firmly press mixture on bottom and up sides of a lightly greased 9-inch pie plate.
  3. Bake 10 to 12 minutes or until lightly browned. Cool completely on a wire rack (about 30 minutes).
  4. Stir together semisweet chocolate, pecan pieces, and remaining 1/2 cup cinnamon graham cracker crumbs. Reserve 1/2 cup chocolate-pecan mixture to top pie.
  5. Spread chocolate ice cream in bottom of prepared crust; top with remaining chocolate-pecan mixture.
  6. Freeze 30 minutes.
  7. Spread coffee ice cream over chocolate mixture. Cover and freeze 8 hours.
  8. Beat whipping cream and coffee liqueur at medium speed with an electric mixer until stiff peaks form.
  9. Spread whipped cream mixture over pie; sprinkle with reserved 1/2 cup chocolate-pecan mixture.
  10. Cover and freeze 1 hour or until whipped cream is firm.
  11. Let stand 10 to 15 minutes before serving.

Taffy Apple Cheesecake Pie
I prepare this dessert many times during apple season. But it’s actually great for any occasion. The pie combines the fabulous flavors of caramel apples and cheesecake.

Ingredients

  • 3/4 cup packed brown sugar, divided
  • 2 tablespoons butter
  • 5 cups thinly sliced peeled tart apples
  • 21 caramels
  • 1/2 cup half-and-half cream
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice, divided
  • 1 egg, lightly beaten
  • 1 unbaked deep-dish pastry shell (9 inches)
  • 3/4 cup chopped pecans
  • 1/2 cup milk chocolate chips, chopped
  • 2 cups whipped topping

Preparation

  1. In a large skillet, combine 1/4 cup brown sugar and butter.
  2. Cook over medium-high heat until sugar is dissolved, stirring occasionally.
  3. Add apples. Cook, uncovered, for 12-15 minutes or until apples are tender, stirring occasionally; drain and set aside.
  4. In a large heavy saucepan, combine caramels and cream; cook over low heat, stirring frequently.
  5. Remove from the heat; keep warm.
  6. In a large bowl, beat the cream cheese, remaining brown sugar, vanilla and 1/2 teaspoon pie spice until smooth.
  7. Add egg; beat on low speed just until combined.
  8. Stir half of caramel mixture into apples. Pour into pastry shell.
  9. Combine pecans and chocolate chips; set aside 2 tablespoons for topping.
  10. Sprinkle remaining pecan mixture over apples.
  11. Fold remaining caramel mixture into cream cheese mixture.
  12. Spread over pecan mixture.
  13. Cover edges loosely with foil.
  14. Bake at 375° for 20 minutes.
  15. Remove foil; bake 15-20 minutes longer or until filling is set.
  16. Cool on a wire rack.
  17. Chill for 30 minutes.
  18. Combine whipped topping and remaining pumpkin pie spice; spread over pie just before serving.
  19. Sprinkle with reserved pecan mixture.
  20. Refrigerate leftovers.
    Yield: 8-10 servings.

Favorite Dutch Apple Pie
Everything about this dessert makes it the top request for family gatherings and one of our favorite apple pie recipes. The delightful crust cuts beautifully to reveal a filling with pieces of diced apple. At harvesttime or any time, you cannot beat this delectable apple pie.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup quick-cooking oats
  • 3/4 cup chopped pecans
  • 3/4 cup butter, melted
FILLING
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1-1/4 cups cold water
  • 3 cups diced peeled tart apples
  • 1 teaspoon vanilla extract

Preparation

  1. In a large bowl, combine the flour, brown sugar, oats, pecans and butter; set aside 1 cup for topping.
  2. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
  3. Combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil.
  4. Cook and stir for 2 minutes or until thickened.
  5. Remove from the heat; stir in apples and vanilla.
  6. Pour into crust; top with reserved crumb mixture.
  7. Bake at 350° for 40-45 minutes or until crust is golden brown.
  8. Cool on a wire rack.

Yield: 6-8 servings.


Spiced Apple Two-Bite Tarts
The nutty pastry is absolutely delicious, like pecan shortbread. You can make the tart shells and filling the day before and assemble just before serving: Place the shells in an airtight container and chill the filling, bringing it to room temperature before placing it in the shells so it’s not ice-cold. The crème fraîche dollop is more than just a pretty garnish; its rich, tangy flavor makes these sublime.

Ingredients

Crust
  • 1/3 cup sugar
  • 1/4 cup unsalted butter, softened
  • 2 tablespoons canola oil
  • 1 tablespoon 1% low-fat milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1/3 cup very finely chopped toasted pecans
  • Baking spray with flour
Filling
  • 2 cups finely diced peeled Granny Smith apple
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon cornstarch
  • 1 tablespoon water
  • 1/4 cup crème fraîche

Preparation

  1. Preheat oven to 350°.
  2. To prepare crust, place first 6 ingredients in a medium bowl.
  3. Beat with a mixer at medium speed 1 minute or until well combined. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
  4. Add flour and nuts to butter mixture; beat until just combined.
  5. Divide dough evenly among 24 miniature muffin cups coated with baking spray.
  6. Press dough into bottom and up sides of muffin cups.
  7. Bake at 350° for 15 minutes or until golden brown.
  8. Cool in pan on a wire rack for 5 minutes.
  9. Carefully remove from pan; cool completely on wire rack.
  10. To prepare filling, place apple and juice in a bowl; toss to coat.
  11. Add 2 tablespoons sugar and the next 4 ingredients (through ginger); toss well.
  12. Melt 1 tablespoon butter in a medium saucepan over medium heat.
  13. Add apple mixture; cover and cook 5 minutes or until apple is tender, stirring occasionally.
  14. Combine cornstarch and 1 tablespoon water in a small bowl.
  15. Stir cornstarch mixture into apple mixture; cook 1 minute or until mixture thickens, stirring constantly.
  16. Place apple mixture in a bowl; cool to room temperature.
  17. Spoon about 2 teaspoons apple mixture into each tart shell.
  18. Top each tart with 1/2 teaspoon crème fraîche.

Caramel-Pecan Cheesecake Pie
In fall or any time of year, this nutty, rich and delicious pie is one I am proud to serve. While it seems very special, it’s a snap to make.

Ingredients

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

Preparation

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

Yield:
6-8 servings.


Fudge Pie
Adapted from a recipe in Encore! Nashville, this simple, decadent chocolate pie filling can easily be used in your favorite purchased or homemade pie crust.

Ingredients

  • 2/3 cup evaporated milk
  • 1/2 (12-oz.) package semisweet chocolate morsels
  • 2 tablespoons butter
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon kosher salt
  • 1 cup chopped pecans
  • 1 (9-inch) frozen unbaked pie crust shell
  • Ice cream

Preparation

  1. Preheat oven to 375°. Microwave first 3 ingredients in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, whisking at 30-second intervals.
  2. Whisk sugar and flour into chocolate mixture. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in vanilla and salt. Stir in pecans. Pour mixture into pie shell.
  3. Bake at 375° for 35 to 40 minutes or until set. Cool 10 minutes before serving. Serve with ice cream.