Just invented at 4 a.m. Christmas morning. For the one person who may read this, Merry Christmas. This is the best pie I've ever made.

As always, use Pilllsbury Already Pie Crust. Brown 1 stick of real butter in a saucepan. This is important. Just don't burn it. Sizzle it on medium while you're shaking the pan around for a couple of minutes. Cool it while you mix:



1 C light Karo Corn Syrup,
3 Large Eggs,
1 Cup of Light Brown Sugar,
1 teaspoon of real French Vanilla Extract,
1/2 tsp. salt,
1/2 cup chopped pecans (a tiny bag) and
1/2 bag of Heath English Toffee Brickle Bits.

 Mix the browned butter with the filling, put in crust. Bake at 425' for 10 minutes. Then reduce oven to 325' and bake 40 minutes more.
 Ok I just ate my first piece while I post this from my phone. I have never eaten the crust on any pie before but for some reason, I did just now. I'm saying it: OMG.
 This pie deserves 2 pictures. Do the pics look gross or good? i can't really tell because while I'm eating it, I'm in a hypnotic trance of some kind. I'm scared I will eat another piece. It is truly just sickeningly good. I'm not guilty at all because I was really skinny this year! This pie will make you feel hugely fat, but so what, it's worth it. Let me know if you think so.

This pumpkin cheesecake with caramel topping and a gingersnap crust is worth the little bit of trouble it will cause you! I know, this is a long one but it's for Thanksgiving. (Or you could always beat up a Village Inn pie a little and put it in your own pie plate!)

I hate sour pies! Why does everyone insist on making some sour old pie! They add lemon juice, use tart apples...why? Anyway, this is a sweet and creamy pie, and it tastes like the icecream is built right in.

2 TBSP Flour
1/8 tsp Salt
1/2 Cup Sugar
1/4 Cup Brown Sugar
1 Cup Heavy Whipping Cream
1 Egg
1/2 tsp Vanilla
2 Cups finely chopped Delicious Red Apples

Mix everything up and spoon into Already Piecrust shell
Put other crust on top, seal and vent
Bake at 400' 15 minutes
Reduce Oven to 350', Bake 30 more minutes

Perfect for summer, tastes so fresh and light. Real fattening but you don't feel like you're eating anything wrong!

1 Cup Flour
1/3 Cup Powdered Sugar
1/4 Cup Chopped Pecans
3/4 Cup Coconut
1/3 Cup Melted Butter
2 Eggs
1 Cup Sugar
2 tsp shredded lime peel
1/4 Cup Fresh Lime Juice
1/4 tsp Baking Powder

For crust, mix flour, powdered sugar, pecans and 1/4 Cup Coconut
Stir in butter
Press into greased 8x8 baking pan
Bake 20 minutes at 350'
Meanwhile, mix together:
Eggs, Sugar, juice, peel and baking powder
Mix in rest of coconut
Pour over crust, bake 20 minutes
350' till edges are light brown and center is set

This was my son's request for Thanksgiving. It's a little work, but always worth the trouble!

Crust:
1/2 Box Nabisco Nilla Wafers, crushed
2 TBS Sugar
3 TBS Melted butter

Filling:
2 1/2 lb Cream cheese, cubed, soft
2 C Sugar
1/4 C Flour
5 Large eggs
1/3 C Milk
1/2 lb White chocolate, melted
1 pk Raspberries, fresh

Topping:
1/2 Cup White Chocolate Chips
2 TBSP Shortening
1/2 Cup Heavy Whipping Cream
1 TBSP Powdered Sugar

Mix crust ingredients and press into bottom of 9″
springform pan. Bake at 350' for 8 minutes. Let Cool.

Beat cream cheese, sugar and flour in large bowl (with mixer)
Beat in eggs, one at a time
Stir in milk, then white chocolate by hand.
Grease sides of prepared pan and pour in 1/2 of cheesecake mix
Sprinkle with half of rasberries
Repeat with remaining cheesecake batter and rasberries
Press the second layer of berries into the batter so they don't get dried up
Bake at 375' for 15 min
Reduce heat to 235' and continue to bake for 90 minutes
Center won't be stickey, but it won't look "done" either
Don't worry, it will firm up when it cools
When it's at room temperature, refrigerate it overnight

Mix together topping, then heat in microwave
Spread cooled cake with chocolate sauce

3 Beaten Eggs
3 Cups Brown Sugar
8 TBSP Butter
1 Cup Milk
3 TBSP Flour
1 Pkg Already Pillsbury Crust

Mix everything up and pour it into 2 separate shells
Bake 1 hour @ 350'
You'll need two pies, believe me

I can't make enough of these no matter how many I make. This recipe makes 45 small mini pies.

2 pkgs Pillsbury Already Piecrusts (4 crusts)
A mini muffin baking sheet
Use a small glass to cut out the crusts to fit in a mini muffin tin
The Filling:
2 Eggs
1 Cup Brown Sugar
2/3 Cup Karo Syrup (brown sugar flavor is good!)
6 TBSP Melted Butter
Dash of Salt
2/3 Cups Chopped Pecans
1 tsp Vanilla

Fill cups lined with pastry 2/3 full
(You can use a measuring cup to fill them)
Bake at 425' for 11 minutes

Every year I have to make two pies at Thanksgiving. A special pumpkin pie for my daughter and husband, (which I will post later), and this pie for my son and I. It has the rich filling of a pecan pie, only with cashews and chocolate.

1 Pillsbury Already Pie Crust
3/4 Cup light Karo Syrup
1/2 Cup Sugar
3 TBSP Melted Butter
1 tsp Vanilla
3 Eggs
1 Cup Cashew Pieces
1 (6 oz) Semisweet Chocolate Chips

Place pie crust in pie plate
Heat Oven to 325'
Make filling:
Mix all ingredients in large bowl
Spread onto crust
Bake for 45-55 minutes
Top with brown sugar flavored whipped cream if you wish
(See Tips and Tools section)