Desserts

Southern Pecan Pie

Southern Pecan Pie

Southern Pecan Pie

by Shi Spearrin

Ingredients

  • 1 refrigerated pie crust, half of a 15 oz. package, softened as directed
    • alternatively, you can simply use a premade, frozen pie crust
  • 1-3/4 cups pecan halves
  • 3/4 cup dark corn syrup
  • 1/2 cup packed dark brown sugar
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 large eggs

Instructions

  1. Preheat oven to 425 degrees. Line a 9 inch glass pie plate with the pie crust dough. Fold overhang under and pinch to form a decorative edge.
  2. Line the pie shell with foil, fill with dried beans or uncooked rice and bake 15 minutes. Remove foil with beans or rice and return to oven until golden, 5 to 10 minutes longer. Cool on a wire rack.
  3. Reduce oven temperature to 350 degrees. Coarsely chop 1 cup pecans. Reserve remaining pecan halves.
  4. In large bowl, using a wire whisk, mix the corn syrup, brown sugar, melted butter, vanilla and eggs until blended. Stir in chopped pecans and pecan halves.
  5. Pour the mixed filling into the pie crust.
  6. Bake for 45-50 minutes, until the edges of the filling are set (center will jiggle slightly).
  7. Cool completely on a wire rack.
  8. If you like, garnish with whipped cream before serving. Enjoy!

Peanut Butter Pie

Peanut Butter Pieby Teresa Williams

Ingredients

  • 1 graham cracker pie crust
  • 1/2 cup smooth peanut butter
  • 1 cup powdered sugar
  • 1 8oz bowl of Cool Whip
  • 1 small box of Jell-o cook pudding (chocolate or any other flavor, not instant)

Instructions

  1. In a small bowl, mix the peanut butter and powdered sugar.
  2. Cover bottom of the pie crust with the peanut butter mixture (save a small amount of this mixture for later to sprinkle over the top of the finished pie).
  3. Cook the pudding as directed on the package.
  4. Pour the hot, cooked pudding over the peanut butter mixture in the pie crust.
  5. Let the pie cool for approximately 10 minutes.
  6. Place the pie in the refrigerator.
  7. After the pie is completely cool, remove it from the refrigerator and top it with Cool Whip.
  8. Sprinkle the saved peanut butter and powdered sugar mixture over top of the pie.
  9. Keep the pie refrigerated until ready to serve.
  10. Enjoy!

Peanut Butter Pie

Chocolate Chip Cake

by Candy Spearrin

Ingredients

  • 5 eggs
  • 1 cup olive oil
  • 1.5 cup sugar
  • 1 teaspoon vanilla
  • 2 cups self rising flour
  • 12oz bag of chocolate chips
  • 1 cup pecans (chopped)
  • 1 cup coconut

Instructions

  1. Preheat the oven to 265 degrees.
  2. Combine the eggs, oil, sugar, and vanilla into a large mixing bowl. Mix contents well with a wisk.
  3. In a separate mixing bowl combine the flour, chocolate chips, and coconut. Toss/mix the contents until the chocolate chips are coated well with the flour. This will help the chocolate chips from sinking to the bottom of the cake.
  4. Pour the flour mixture into the egg mixture. Stir until mixed (but do not over stir).
  5. Pour the combined mixture into a greased and floured 9×13″ pan.
  6. Place the pan into the oven for approximately 1 hour and 10 minutes. This time may be slightly longer or shorter. The cake can be checked with a toothpick to be certain.
  7. Enjoy!