Mom’s Old Fashioned Pecan Pie

No dessert speaks to me like pecan pie!  I can’t resist it. I’ve even been known to have it for breakfast ( but don’t tell anyone) !  My Mom always made a good old fashioned pecan pie every Thanksgiving and every Christmas.  I still make pecan pie for special holidays but I don’t reserve it only for special occasions.  It is so quick and easy to make – you can have it anytime!  In fact, the filling only has 6 ingredients and you can whip it up in about 5 minutes.  Here is my Mom’s Old Fashioned Pecan Pie recipe:

Mom's Old Fashioned Pecan Pie
 
Prep time
Cook time
Total time
 
Recipe type: Pie
Serves: 8
Ingredients
  • 1 refrigerated pie crust
  • 1 cup sugar
  • ½ cup Karo light corn syrup
  • ¼ cup melted butter
  • 3 eggs, well beaten
  • 1 cup chopped pecans
  • 1 teaspoon vanilla
Instructions
  1. Combine sugar, light corn syrup and melted butter.
  2. Add beaten eggs, chopped pecans and vanilla to the syrup mixture, mixing thoroughly.
  3. Pour filling into unbaked pie shell. (Note: Since this is a high sugar content pie, sprinkle a little flour on each side of the pie dough before putting it into the pie plate.)
  4. Bake at 375 degrees for 30 minutes. After 20 minutes, cover the edges with aluminum foil or a pie crust protector to prevent burning.
  5. After 30 minutes, reduce the oven temperature to 350 degrees and bake another 15 to 20 minutes.

Click the link to view the YouTube How-To Tutorial for this recipe:  Vickie’s Mom’s Old Fashioned Pecan Pie 

 

Combine the sugar, light corn syrup and melted butter.  Stir well.

Add beaten eggs, vanilla and chopped pecans to syrup mixture, mixing thoroughly.  

Bring the refrigerated pie crust to room temperature and unroll.  Sprinkle both sides of the pie dough with flour.  Place into the pie pan and flute edges.

Pour the filling into the pie crust and bake at 375 degrees for 30 minutes.  NOTE:  After 20 minutes, put strips of aluminum foil around the edges of the pie or use a pie protector to prevent the edges from burning.

After 30 minutes, reduce the oven temperature to 350 degrees and bake an additional 20 minutes.

Let the pie cool before serving.

Here is the pie— hot out of the oven.  (Notice my vintage pot holders?  My daughter, Nicole, made these for me when she was a little girl ( now she is a Mom too) and I love using my handmade pot holders !)

 

Cookie Dough Cheesecake Pie

Cookie Dough Cheesecake Pie is rich and creamy–full of chocolate chips. This chocolate chip cheesecake recipe is sure to please your whole family!   If you love to eat cookie dough right out of the bowl, then this pie is for you!  We use refrigerated chocolate chip cookie dough for the crust so this is a snap to make.  It actually improves with a day or two in the refrigerator so this is a great make ahead dessert.  


Cookie Dough Cheesecake Pie
 
Recipe type: Dessert
Ingredients
  • 16 ounce package refrigerated Ultimate chocolate chip cookies, softened
  • 16 ounces cream cheese, softened
  • 2 eggs, beaten
  • ½ cup sugar
  • 5 chocolate covered toffee candy bars, coarsely crushed and divided
Instructions
  1. Press cookies into an ungreased 9 inch pie plate to make crust.
  2. In a large mixing bowl, combine cream cheese, eggs, sugar and 3 crushed candy bars; pour into cookie dough crust.
  3. Bake at 325 degrees for 30 to 35 minutes.
  4. Remove from oven and sprinkle with remaining 2 crushed candy bars. Cool completely. Chill until ready to serve.
  5. You can serve this pie chilled, or heat each piece 20 seconds in the microwave and top with vanilla ice cream and hot fudge sauce.

 

 

 

Directions:

Press cookie dough into an ungreased 9 inch pie plate to make crust.

In a large mixing bowl, combine cream cheese, eggs, sugar and 3 crushed candy bars;  pour into cookie dough crust.

Bake at 325 degrees for 30 to 35 minutes.  Sprinkle with remaining 2 crushed candy bars.  Cool completely.  Chill until ready to serve.  This pie is even better after 2 days in the refrigerator so it is a great make ahead recipe.

You can serve this pie chilled, or heat each piece 20 seconds in the microwave and top with vanilla ice cream.

 

 

 

 

Video: Cookie Dough Cheesecake Pie

Looking for easy pie recipes? This Chocolate Chip Cookie Dough Cheesecake couldn’t be easier!

Coconut Cream Cheese Pie

 This easy pie is to die for!!! It won’t last long —everyone will ask for more!

 

Watch the complete video recipe:

 

 

Coconut Cream Cheese Pie
 
Recipe type: Dessert
Ingredients
  • 1 refrigerated pie crust
  • 8 ounces cream cheese, at room temperature
  • 2 cups milk
  • 15 oz can Sweetened Coconut Cream ( or omit and use 3 cups of milk)
  • 4 packages ( 3½ oz size) vanilla instant pudding mix
  • ¾ teaspoon coconut extract
  • 16 ounces Cool Whip
  • 7 ounces shredded sweetened coconut
Instructions
  1. Roll the pie crust to fit a 9½ inch pie plate. Bake as directed for an unfilled pie crust.
  2. Set the pie crust aside to cool and reduce the oven temperature to 350 degrees.
  3. Combine the cream cheese, milk and coconut cream in a large mixing bowl. Beat with an electric mixer about 4 minutes until no lumps remain. Beat in the pudding mix and coconut extract until well blended.
  4. Fold in 1 cup of Cool Whip into the cream cheese mixture. Spoon into the cooled pie crust and top with the remaining Cool Whip.
  5. Toast the coconut by spreading it on a baking sheet and baking at 350 degrees until lightly browned - about 8 minutes. Stir occasionally while baking to prevent burning.
  6. Sprinkle the toasted coconut over the pie. Chill until ready to serve.

Ingredients:

1 refrigerated pie crust

8 ounces cream cheese, at room temperature

2 cups milk

15 oz can Sweetened Coconut Cream ( this is usually located in the mixed drink section of the grocery store )

4 packages ( 3 1/2 ounce size) vanilla instant pudding

3/4 teaspoon coconut cream

16 ounces Cool Whip

7 ounces shredded sweetened coconut

Directions:

Roll the refrigerated  pie crust to fit a 9 1/2 inch pie pan.  Bake as directed on the package for an unfilled pie crust.

Remove from the oven and let cool.  Reduce the oven temperature to 350 degrees.

Combine the cream cheese, sweetened coconut cream and milk in a large mixing bowl.  Beat with an electric mixer for about 4 minutes – or until no lumps remain.

Add the pudding mix and coconut extract and beat until  blended.

Fold  1 cup of the Cool Whip into the cream cheese mixture.

Spoon the filling into the cooled pie crust.  Spread  the remaining Cool Whip on top.

Spread the coconut on a baking sheet and bake, stirring frequently, until lightly browned, about 8 minutes.  Sprinkle the coconut over the top of the pie and chill until ready to serve.

Enjoy!

 

To download printable recipe with how to photos, click here:   Coconut Cream Cheese Pie

   

Video: Coconut Cream Cheese Pie

   
   
           
   

    Looking for easy dessertl recipes?  This Coconut Cream Cheese Pie  is delicious…and easy to make!  

 

Mounds Candy Bar Pie

I love chocolate…but chocolate and gooey coconut together in a pie is just about as good as it gets!  This is my go – to recipe for dessert .  When you warm each piece in the microwave a few seconds and top with homemade whipped cream – it is absolutely delicious!  This is something like a Mounds candy bar — but warm and full of gooey goodness!

 

Gooey Coconut Chocolate Brownie Pie
 
Serve this with Homemade whipped cream. You can find that recipe under a separate post.
Recipe type: Dessert, Pie
Ingredients
  • 2⅔ cup coconut
  • 1 can sweetened condensed milk
  • 1 stick margarine ( I use unsalted butter )
  • 3 squares unsweetened chocolate
  • ¾ cup sugar
  • ½ cup all purpose flour
  • 3 eggs, beaten
  • 1 tablespoon vanilla
Instructions
  1. Mix the coconut and sweetened condensed milk together; set aside.
  2. Microwave the butter and chocolate together for 3 minutes in a microwave bowl. Remove from microwave and add the sugar and flour to the hot mixture. Stir well.
  3. Gradually add the eggs, one at a time and stir until the chocolate mixture is smooth.
  4. Add vanilla and stir.
  5. Continue stirring to blend well. Pour into a greased pie pan.
  6. Put spoonfuls of the coconut mixture around the top of the pie.
  7. Bake at 325 degrees for 25 minutes. Cool on a wire rack.
  8. Store pie in the refrigerator.
  9. When ready to serve, microwave each piece 15 seconds and top with homemade whipped cream.

 

Pre-heat the oven to 325 degrees.  Mix together the coconut and the sweetened condensed milk;  set aside.  This will make the gooey coconut part of the pie  🙂

In a separate microwave safe dish, microwave the butter and unsweetened chocolate squares together for 3 minutes.  Remove from the microwave and add the sugar and flour to the hot mixture.  Stir well.  Gradually add the eggs, one at a time, and stir until the chocolate mixture is smooth.

Add vanilla and stir.

Stir well to blend.  Pour mixture into a greased pie pan.

Put coconut mix around top.

Bake the pie at 325 degrees for 25 minutes.  Cool on a wire rack.

 

Whipped Cream:

Whip 16 oz of heavy whipping cream until soft peaks form and then add 1/2 cup of sugar and 1 teaspoon of vanilla.  Continue whipping until you have stiff peaks.  For the step-by-step how to on making Homemade Whipped Cream, look at my post for Homemade Whipped Cream   It will be filed under my “Everything Else” section.

Store the pie in the refrigerator and heat each piece about 15 to 20 seconds in the microwave and top with the Homemade Whipped Cream.

“Let’s make life special by sharing great food with our family and friends!”

To download the printable recipe with how-to photos, click hereGooey Coconut Chocolate Brownie Pie

 

Sour Cream Banana Pie

Today I’m making one of my favorite summertime pies.  It is quick and easy to make.  It is best served the day you make it.  Enjoy!

 

Sour Cream Banana Pie
 
Recipe type: Dessert, Pie
Ingredients
  • 1 baked pie crust ( I used a pre-packaged refrigerated pie crust)
  • 3 bananas
  • 1 cup milk
  • 1 large box instant vanilla pudding
  • 16 oz sour cream
  • 8 oz Cool Whip, thawed
  • Bananas and Maraschino cherries for garnish
Instructions
  1. Place pie crust into pie dish, flute edges and prick inside of the crust with a fork. Bake as directed on the package. ( Or make a homemade pie crust)
  2. Slice bananas into the cooled, baked pie crust.
  3. In a large bowl, mix togehter by hand the instatnt pudding, 1 cup milk and 2 cups sour cream. Pour into the pie crust, over the sliced bananas.
  4. Top with Cool Whip and refrigerate.
  5. Garnish with sliced bananas and marachino cherries at serving time.
  6. Note: This pie is bst served the day it is made.

 

Prepare the pie crust as directed on the package – or make your own homemade pie crust.

Slice bananas into baked pie crust.

In a large bowl, mix together by hand the instant pudding, 1 cup milk and 2 cups ( 16 oz) sour cream.  Pour into the baked pie crust over the banana slices.

Top with Cool Whip.

Garnish with sliced bananas and/or marachino cherries at serving time.

 Let’s make life special by sharing great food with our family and friends!” 

To download the printable recipe with how-to photos, click here:  Sour Cream Banana Pie

Vickie’s Lemonade Pie

My Mom gave me this Lemonade Pie recipe over 30 years ago.  It tastes just like Key Lime Pie! It is great for easy entertaining!  It will keep several days in the refrigerator — if it lasts that long!

 

  

Vickie's Lemonade Pie
 
Prep time
Total time
 
Recipe type: Dessert, Pie
Ingredients
  • 6 oz frozen lemonade concentrate, partially thawed
  • 8 oz Cool Whip, thawed
  • 1 can Sweetened condensed milk
  • 1 Graham cracker crust
  • Few drops of yellow food coloring
Instructions
  1. Mix lemonade concentrate and sweetened condensed milk together.
  2. Fold in Cool Whip and a few drops of yellow food coloring.
  3. Pour into a graham cracker crust and chill.

Directions:

Mix lemonade concentrate ( I used half of a 12 oz. can ) and sweetened condensed milk together.

Fold in Cool Whip and a few drops of yellow food coloring.

Pour into graham cracker crust and chill.

Enjoy!

To download the printable recipe with how-to photos, click here:  Vickie’s Lemonade Pie

 

Make Life Special
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