Category: Pie


Chocolate Pretzel Pecan Pie

Here’s a pecan pie for those who don’t really love pecan pie. I love pecan pie but I couldn’t resist the idea of adding more good stuff to one of my favorites.

The result? My kids, who don’t really care for pecan pie, LOVED this! Me? Turns out I’m a pecan pie purist. I love all the ingredients in this pie and thought I would absolutely love it, so I was surprised to discover I liked it but didn’t love it. Or it could have been that I was stuffed on the Chicken Artichoke Lasagna my daughter made for dinner and the plethora of sweets I’ve had lately. I’m not sure. I might have to make this one more time to decide.  🙂Chocolate Pretzel Pecan Pie

Alex said he isn’t really a nut person – I beg to differ 😉 – but he really liked this pie. Tish liked it because she doesn’t like the texture of regular pecan pie. She also might be a bit of a chocoholic so that helped, I’m sure. When she was younger, maybe in junior high, I remember coming home from work and her telling me she had spent the day reading a book and eating the chocolate cookies she’d found in the kitchen. That’s my girl!

I’d say this pie is definitely worth the try! It’s super easy to throw together, and you can use a pre-made pie crust if you don’t want to make it from scratch. I’m lazy. I used the refrigerated pie crust. The crust is not pre-baked and you should not prick the crust before loading it with the filling.

One thing I didn’t do well, though – I didn’t rub enough flour on the pie crust before putting it into the pie pan. Shame on me for not following the directions on the box! If you’re making a pie with a high sugar content, such as pecan, you need to put flour on the pie crust to help absorb some of the sugar and prevent the filling from leaking through the crust. Mine leaked through the crust and the result was a pie that didn’t come out of the pan cleanly. Lesson learned!

Chocolate Pretzel Pecan Pie

from Culinary Covers

Stuff you need:

1 pie crust (store bought or homemade)
2 large eggs
1 cup light corn syrup
2 Tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup packed light brown sugar
1 teaspoon grated orange zest [I use the jarred grated zest found in the spice aisle.]
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 cups pecans
3/4 cup mini pretzels (about 18), broken into pieces
3/4 cup semi-sweet, bittersweet or extra dark chocolate [I used semi-sweet because that’s what I had. The kids liked it so I’d use that again.]

Now what?

Preheat the oven to 350F. Fit the pie crust into a 9-inch pie dish. Fold the edges over and crimp as desired. Place in the refrigerator until ready to use. [Make sure you flour the crust first! Rub a Tablespoon or so on each side.]

In a large bowl, whisk together the eggs, corn syrup, melted butter, vanilla, brown sugar, orange zest, cinnamon and salt. Stir in the pecans, pretzels and chocolate.

Pour into the prepared pie crust. Bake for 30 minutes.

Cover the pie with foil and continue to bake until the filling is puffed and the center is just set, another 15 to 20 minutes. [I think mine took about 65-75 minutes. Might be my oven because my pecan pies take longer than the recipes suggest, so keep an eye on yours.]

Let cool and serve at room temperature.

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Apple Bavarian Torte

Happy Thanksgiving, everyone! 

I hope everyone’s had a good day! My mom is here from Chicago, my daughter came for dinner with her 4 kids, and we had a good, noisy afternoon!

Apple Bavarian TorteMy grandkids have an abundance of personality, and I find myself giggling and shaking my head quite often! The 6-year-old wanted to know “who caught the turkey” and wasn’t satisfied until we told her Butterball caught it. The 2-year-old helped me with the mashed sweet potatoes, or as she called them, orange taters. She enjoyed using the mixer and was ready to eat as soon as we turned it off!

The 3-year-old was playing puppy with his sister, running up and down the hallway on a leash, and got a nice lump on his forehead when he ran smack into the corner of the wall. And I didn’t notice when the 7-year-old slapped a sticker on my back. Hello, Kitty!

Oh, and I’m proud to say I introduced the two youngest to brown sugar – eaten right off the spoon! Sugar ’em up and send ’em home with their parents, I say!

We did the traditional staples for Thanksgiving: the turkey, sweet potato casserole with marshmallows, mashed potatoes & gravy, rolls, cranberry relish and stuffing. Nobody seemed to care we didn’t have any vegetables, as long as we didn’t run out of rolls! I sent most of the leftovers home with my daughter. I made a pot roast the other day that we didn’t eat, so I sent that home with her too. Mom wanted to eat out, even though I had cooked. Wonder what that says about my cooking?  😉Apple Bavarian Torte

For dessert we had the Pumpkin Pecan Crumble Pie I made / blogged last year (no, not the same pie – I made a fresh one!), and this Apple Bavarian Torte that’s been a favorite for years. It’s a cross between cheesecake and apple pie that’s not too rich or too sweet, so it’s perfect after a big meal.  As much as we love cheesecake (and that’s a lot!), this torte has just enough cheesecake filling to satisfy us. I sent about 1/4 of the torte home with my daughter, who said, “I wondered if I was going to get some of that!”

I normally make this with apples, although I’ve made it with fresh plums and fresh pears too. The plums make a great summer dessert! If you’re using plums, I’d switch out the walnuts for sliced almonds but use what you like best.

Apple Bavarian Torte

Slightly adapted from The Joy of Cheesecake, Dana Bovbjerg & Jeremy Iggers

Stuff you need:

Crust

1 1/2 cups graham cracker crumbs

5 Tablespoons butter, melted

1/4 cup sugar

Filling

1 pound cream cheese, softened

1/2 cup granulated sugar

2 large eggs, lightly beaten

1 teaspoon vanilla extract

Apple Topping

3 medium apples, peeled and sliced

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

1/2 cup coarsely chopped walnuts

Now what?

Preheat oven to 450F degrees.

Crust

Mix crumbs, butter and sugar in bowl. Blend well.

Press crumb mixture onto bottom of 10 inch springform pan and set aside.

Topping

Place apple slices in a large bowl and add sugar, cinnamon, and vanilla. Stir to mix well and to evenly distribute the ingredients.

Set aside while you make the filling.

Filling

In a large mixing bowl, beat cream cheese until smooth.

Add sugar, eggs and vanilla. Mix until completely blended.

Pour the mixture into the prepared crust.

Layer the apple slices on top of the cheese mixture, then sprinkle the top with the walnut pieces.

Bake for 15 minutes at 450F, then reduce heat to 350F degrees and bake for an additional 35-45 minutes, until filling is set and lightly browned.

Cool to room temperature, then chill.

Today is Thanksgiving, and my mama is in town to celebrate with us!

Pumpkin Pecan Crumble Pie

“Light and fluffy. The perfect pie!”

Thanksgiving is full of traditions, except in my house. We’re not big turkey people, so I usually make something else. I guess you could say that’s our tradition. One year we had baby back ribs, another fried chicken.

Today was no exception – I made stuffed pork chops with an apple/onion/celery stuffing, mom’s sweet potato casserole with marshmallows, mashed potatoes & gravy (maybe the BEST food ever!!), corn, rolls, and of course, pumpkin pie.

Pumpkin Pecan Crumble PieI’ve said it before – I’m not so whoopie on pumpkin stuff, but it’s “traditional” so I was set on making a pumpkin pie. However, somehow I got the idea of a nut streusel-type topping for it. I must have been looking at recipes with streusel or something. Well, it turned out to be a good addition to the pie – just enough crunch and a little extra flavor for a pie that’s typically simple.

With the extra step of the topping it takes a bit more effort to make this pie, but according to my mama, it’s “so light and fluffy! It’s the perfect pie.” I’ll take her word for it; she really likes pumpkin pie! I tasted it but didn’t love it, mostly because it wasn’t a chocolate pie.  🙂 I expect my daughter will love it – she’s the family pumpkin queen. If you like pumpkin, I bet you’ll love it too!

Pumpkin Pecan Crumble Pie

Adapted from Food Network.com

Stuff you need:

1 unbaked pie crust [Use your favorite recipe or buy one. Follow directions on package to prepare, but do not pre-bake crust.]

Filling:

2 eggs, beaten
1 (16-ounce) can pumpkin
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
2 Tablespoons pure maple syrup
1 (12-ounce) can evaporated milk [I used light. I don’t think fat-free would be good in this but I could be wrong.]

Pecan Crumble Topping:

1/2 cup all-purpose flour
1/2 cup chopped pecans
1/4 cup packed brown sugar
3 tablespoons butter, softened
1/4 teaspoon nutmeg

Now what?

Filling:

Preheat the oven to 375 degrees F.

Beat eggs until frothy [probably about 5 minutes]. Add all remaining ingredients in order given [one at a time], beating only until well blended.
Pour filling into crust.
Bake for 35-40 minutes. [The original recipe said to bake for 35 minutes and then add the topping, but my topping sank. Try it out with just a few pieces and see what happens. If most of it stays on top, you’re good.]

Topping:

Combine topping ingredients.
Remove pie from oven and sprinkle topping over filling. [Or gently pull the oven rack out enough to put on the topping and then gently push the rack back in. No need to remove the pie.]
Return pie to oven and bake 15-25 minutes more or until center is set.
If crust is getting too brown, cover with foil (with the center cut out) or pie crust shield.
Ovens vary, so you’ll have to keep an eye on the pie to see when it’s done. Mine took 60-70 minutes total.

Boy, it’s been a crazy-busy family weekend. I loved it, but I’m tired!

Mixed Nut PieFriday night I went up to Leavenworth, KS to spend some time with my Karate Family. On the way home I stopped at the store to pick up ingredients for Saturday’s baking and made it home around 11:30 pm. Saturday morning it was up and at ’em! The oven was on, the mixer was going, and my house started filling up with the most wonderful scents.

I baked this Mixed Nut Pie (click for recipe), a Sweet Apple Pie, and Alex’s Cake – a pumpkin butterscotch fall treat for my favorite son-in-law. Then the pies and I were off to a Wiffle Ball Tournament hosted by Friends Who Are Family in Peculiar, MO. Sadly, my team lost again this year, but that’s OK because there was pulled pork and home made potato chips to console me. Even though my team went down in flames, it was still a great day!

After the fun, it was back home where I fired up the oven once again and baked a Pink (Strawberry) Cheesecake for Cutie Patootie #3’s first birthday celebration this afternoon in Liberty, MO.Mixed Nut Pie

Whew! Can you see why I say it’s been crazy-busy? I’ve been all over town, with a bunch of baking and shopping in between trips. Tonight I’m trying to unwind and prepare for the upcoming week by sitting in front of the TV. And blogging. I wanted to get at least one of the recipes up tonight; I’ll get the others up as I find time.

This pie is a lot like a pecan pie. The recipe calls for mixed nuts and I took that to mean a can of mixed nuts, but then I realized you really could use whatever combination of nuts you like. Personally, I like the combination in the mixed nuts can so I’d use them again.

This isn’t a hard pie to make. The most difficult step, I think, was boiling the syrup and sugar to make sure the sugar dissolves completely. I used a refrigerated pie crust, but you might have more patience than I do and choose to make your crust from scratch. If that’s the case, don’t pre-bake the crust, and don’t prick the crust with a fork before adding the filling! If you do, the filling will seep under the crust, stick to the pan, and make a mess.

The pan will be very full, so you may want to pour most of the filling in the crust, put the pie in the oven, then add the rest of the filling until the crust is full.

Nuts are a great addition to fall and holiday menus. I think you’ll enjoy the change – especially if you’re not particularly a pecan fan.