If you like coconut cream pie, then you will love this one, it is fantastic. This is my Mom’s most requested dish to bring for the holidays. It’s her Aunt Bea’s recipe and a tried and true favorite. 

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This is one of those recipes that everyone wants the recipe immediately after taking the first bite. It’s guaranteed to impress your family and friends and will be the star of any holiday desserts table. 

How to Make Coconut Cream Pie:

1. Prepare pie crust and set aside.
2. Place one cup of sweetened coconut flakes to a food processor and pulse until finely chopped. Set aside. 
3. Add sugar and cornstarch to a heavy saucepan and whisk until combined. Add milk and evaporated milk, whisking until smooth. Place over medium heat and bring to a boil, whisking often.
4. Add egg yolks to a bowl and beat well. When milk and sugar mixture starts to thicken, add about one cup into egg yolks and mix thoroughly. Add back to saucepan, whisking until well mixed. Continue to cook until thick and bubbly, about 2 minutes. 
5. Remove from heat and add butter, vanilla, and chopped coconut. Pour into prepared crust and spread evenly. Cool completely and then chill 3-4 hours in refrigerator. 
6. Top with whipped topping and toasted coconut. 

How to Toast Coconut:

Add coconut to a non-stick skillet and place over low heat. Stir continually. Be patient and it will only take about 3- 5 minutes. Coconut can burn easily, so don’t take your eye off of it. You can also place on a baking sheet for 5-8 minutes at 325°. Remove from pan to cool. Store in an airtight container when cooled until ready to use.

What kind of crust is best for Coconut Cream Pie?

You can use a graham cracker or pasty crust for coconut cream pie. Use your favorite homemade pie crust or store bought works fine too. If using a pastry crust, pierce bottom and sides with a fork and bake. Allow crust to cool before filling. 

Coconut Cream Pie is one of our favorites and every time I make it I fall in love all over again. It’s perfect for holiday dinners or family celebrations. A dessert tradition for Easter and Thanksgiving at our house. 

Does coconut cream pie need to be refrigerated?

Cream pies do need to be refrigerated. Cover and refrigerate up to 3 days but is best in the first 2 days. 

More Pie Recipes to Try:

Chocolate Pie is the ultimate dessert for holidays and celebrations. Strawberry Slab Pie is one of my go-to dessert recipes for feeding a crowd and my Peach Slab Pie is also a favorite. You can’t go wrong with this Southern Sweet Potato Pie for holidays and family gatherings. 

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If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

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Coconut Cream Pie

Coconut Cream Pie is a classic dessert for any occasion. This tried and true recipe from my mom's recipe box is sure to be a family favorite.

Course Desserts

Cuisine American

Keyword coconut cream pie, coconut dessert, Easter dessert, easy pie

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Additional Time 4 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 8 Servings

Calories 518kcal

Author Milisa

Ingredients

• 1 baked pie crust or graham cracker crust
• ¾ cup sugar
• ¼ cup corn starch
• 1 12 oz can evaporated milk
• 1 ½ cups milk
• 3 egg yolks
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1 cup coconut processed in food processor until finely chopped
• 8 oz whipped cream or whipped topping
• ½ cup toasted coconut

Instructions

• In a large saucepan, combine sugar and cornstarch. 
• Add evaporated milk and milk, whisking to combine. 
• Cook over medium-high heat until it comes to a boil, whisking as it cooks.
•  When it starts to thicken, remove from heat and pour about 1 cup into egg yolks, beating quickly to combine.
• Pour egg mixture back into saucepan, whisking quickly to incorporate the egg mixture. Return to heat and cook an additional 2 minutes. 
• Remove from heat, stir in butter, vanilla and 1 cup coconut that has been processed. 
• Pour into pie crust. 
• Allow to cool 30 minutes and place in refrigerator to cool completely, about 3 to 4 hours. 
• Spoon whipped cream over pie and top with toasted coconut. 
• Slice and serve.
• 
  

Video

Nutrition

Serving: 1g | Calories: 518kcal | Carbohydrates: 60g | Protein: 9g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Cholesterol: 103mg | Sodium: 308mg | Fiber: 2g | Sugar: 33g

Post updated with new photos, originally posted January, 2011. 

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Pumpkin Pecan Pie is the best of both worlds! You get a flaky pie crust, classic pumpkin pie topped with classic pecan pie! What’s not to love?

This post is sponsored by Wewalka. All thoughts and opinions are my own. 

It’s no secret that I love pie. When my oldest son was in first grade he was asked to draw a picture and tell something about me for the class book they were making. 

Cody’s said, “My mom watches movies and eats leftover pie!” Out of the mouth of babes, right? We laughed and laughed about that and still do. 

I can certainly make pie crust but I absolutely hate rolling it out and shaping the pie dough. So this holiday season I’m using my new favorite Wewalka Pie Crust. I found it in the refrigerated section at the grocery store. Use the store finder to find Wewalka products near you.

Wewalka Pie Crust is European Style Bakery Style Dough Made Easy! It comes wrapped in parchment and is so EASY to handle and shape. It’s a little thicker than others, so flaky and lard free. Totally delicious!

How to Make Pumpkin Pecan Pie:

• Add Wewalka Pie Crust to pie plate and shape edges as desired.

• Mix pumpkin, eggs, sweetened condensed milk, pumpkin pie spice, salt and black pepper together. 
• Pour into prepared pie crust.

• In a clean bowl, combine melted butter, brown sugar, eggs, flour, baking soda and salt. 

• Carefully pour over pumpkin filling. 

• Place whole pecans over brown sugar filling. 
• Cover loosely with parchment paper or foil.
• Place on a baking sheet. 
• Bake for 1 hour 15 minutes or until both layers are set.

• Cool completely on a wire rack. 
• Serve at room temperature or chilled. 

Scroll to the bottom for complete printable recipe.

I am all about the low-stress holidays and since I’m such a procrastinator, I need all of the shortcuts I can get. Wewalka can make all of your holiday pie baking so much simpler! 

Favorite Holiday Pies:

What are your favorite pies for the holidays? We always love Aunt Bea’s Coconut Cream Pie, Southern Sweet Potato Pie and Apple Pie with Pecan Crumble. 

If you are having a big holiday crowd,Strawberry Slab Pie, Pumpkin Pie Bars and Brown Sugar Pecan Pie Bars are easy additions to your holiday meal. 

This Pumpkin Pecan Pie turns out totally gorgeous and is sure to be a show stopper for your holiday desserts table along with a classic Pumpkin Roll .

Our holiday meals are always pretty laid back and casual. We just really enjoy the amazing food and time together with each other. Our family is truly blessed. 

I bought some board games and I hope that after everyone is full and relaxed that we can have some laughs and some fun times. 

This Pumpkin Pecan Pie was amazing, so good that I actually made it twice this week. It is a new family favorite and will definitely be on the holiday menu from here on out. I hope you will give it a try!

Be sure to look for Wewalka Pie Crust, Pizza Dough and Puff Pastry at your local grocery store and try it out! I’m loving it!

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Pumpkin Pecan Pie

Pumpkin Pecan Pie is the ultimate holiday pie recipe to add to your Thanksgiving or Christmas dinner plans! Classic pumpkin pie topped with a brown sugar pecan topping for the most epic pumpkin pie ever!

Course Desserts

Cuisine American

Keyword holiday desserts, Pie, pumpkin pecan pie, Thanksgiving dessert

Prep Time 10 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Author Milisa

Ingredients

• 1 Wewalka pie crust
• 1 15 oz can pumpkin
• 2 large eggs
• 1 14 oz can sweetened condensed milk
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon kosher salt
• ¼ teaspoon fine black pepper
• For the pecan layer
• 2 eggs
• 1 cup brown sugar
• 2 tablespoons melted butter
• 2 tablespoons all purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 heaping cup whole pecan halves

Instructions

• Preheat oven to 425°.
• Place pie crust into pie plate and shape edges.
• Add pumpkin, eggs, sweetened condensed milk, pumpkin pie spice, salt and pepper to a bowl and mix until well combined.
• Pour into crust.
• In clean bowl, add eggs, brown sugar, melted butter, flour, baking soda and salt.
• Mix until combined.
• Carefully pour over pumpkin mixture.
• Layer pecan halves over top.
• Cover with parchment paper or foil.
• Place on a baking sheet and bake for 15 minutes.
• Lower oven temperature to 350°.
• Bake for another hour or until both layers are set.
• Remove to a wire rack to cool completely.
• Chill until ready to serve.
• 
  

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Southern Sweet Potato Pie

Have y’all tried Sweet Potato Pie? How do I even consider myself to be a true southern gal when I am just now making a sweet potato pie? Where has this deliciousness been my whole entire life? 

So many questions but the answers are all to make this Southern Sweet Potato Pie. You don’t even need to wait for Thanksgiving, just do it. Seriously. I have found my new favorite pie, y’all and it’s so EASY!

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How to Make Southern Sweet Potato Pie:

• Prepare pie crust and roll out on a floured surface. 

• Trim pie dough to fit pie plate. 

• Press crust into pie plate and set aside. 
• Peel and dicing a couple of sweet potatoes. Cover them with water and cook until tender, about 15 minutes.
• Drain and mash with a potato masher or fork and set aside to cool slightly. 

• Add mashed sweet potatoes to a mixing bowl. 

• Add softened butter, heavy cream, an egg, sugar, cinnamon, nutmeg, salt and a bit of fine ground pepper. 

• Mix until well combined and Pour filling into prepared pie crust.

• Bake for 40 minutes. 

• Cool completely before slicing. Refrigerate until ready to serve. Can be served chilled or at room temperature. 

My family was so SKEPTICAL about this pie, including me. I have heard of sweet potato pie my whole life and who hasn’t sang along to Alabama singing, “song of the south, Sweet Potato Pie and I shut my mouth…”! 

Sweet potato pie is a little bit lighter in flavor than pumpkin pie, in my opinion. The texture is pretty close to the same and the flavors are very similar. 

Turns out every single one of us loved the sweet potato pie even more than traditional pumpkin pie. It looks like we have started a new tradition here. Maybe we will have both because my Pumpkin Pie Bars are also pretty dang delicious.

We often try to add in something new to our holiday menus and this year it will be a Southern Sweet Potato Pie! I hope you will give it a try too. I am also loving this Sweet Potato Cake from She Wears Many Hats. Epic, deliciousness!

A big thanks to Barn Light Electric Company for the gorgeous Enameled Pie Plate. I’m always smitten with everything enamelware! Check out all of their gorgeous pieces just in time for the holidays!

If you are looking for more fabulous holiday pies, my Peanut Butter Whatchamacallit Pie, Strawberry Slab Pie and Brown Sugar Pecan Pie Bars and the epic Pumpkin Pecan Pie are also great additions to your holiday plans.

Add this Sweet Potato Pie to your holiday baking list. It’s a delicious dessert that is so simple to make from scratch with all of the warm flavors of fall. 

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

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Southern Sweet Potato Pie

Southern Sweet Potato Pie is a classic dessert that is the perfect addition to holiday dinners such as Thanksgiving and Christmas. An easy recipe that anyone can make!

Course Desserts

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Author Milisa

Ingredients

• 1 pie crust unbaked
• 2 medium sweet potatoes about 1 1/2 pounds
• ⅓ cup softened butter
• ½ cup sugar
• 2 eggs
• ¾ cup heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon finely ground pepper
• ¼ teaspoon salt

Instructions

• Peel and dice sweet potatoes. Add to a saucepan and cover with water. Bring to a boil and cook until tender, about 15 minutes.
• Drain and mash and set aside to cool slightly.
• Meanwhile, prepare crust, roll out and press into pie plate.
• Preheat oven to 425 degrees.
• Add smashed sweet potatoes to a mixing bowl. Add softened butter, sugar, eggs, cream, vanilla, cinnamon, nutmeg, pepper and salt.
• Mix together until creamy.
• Pour into prepared pie crust.
• Bake for 15 minutes.
• Lower oven temperature to 350 degrees for 35-40 minutes or until a knife inserted into center comes out clean.
• Set aside to cool. Refrigerated until ready to serve. Can be served chilled or at room temperature.

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Brownie Pudding Pie

The other day one of my Facebook friends was having a discussion about how often different families enjoyed dessert. I have to say I was a little surprised at how many people said never. Never? My response was at every meal, unless breakfast was dessert.

I’m totally a “eat cake for breakfast” kind of gal and this ooey gooey Brownie Pudding Pie is right up my alley.

I found myself with a major brownie craving but I really had a hankering for pie. So I pulled out my favorite pie plate and and combined the two for an epic weeknight dessert.

I used my easiest scratch brownie recipe but you can use your favorite mix if that’s what you like. I topped it with instant chocolate pudding, whipped cream and a few chocolate chips. It was pure chocolate heaven.

Tips for Brownie Pudding Pie:

It can be a bit of a challenge to get this dessert out of the pie plate. You can line the pie plate with parchment paper or freeze it for about 20- 30 minutes to make it a little easier to slice and serve. One other option would be to make this in a spring form pan with removable sides. 

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Easy desserts are the best. I made this while I was cooking dinner and it came together so easily. I’ve been working on a catalog for our iron furnishings and I was glad to get away from the computer and in the kitchen for a while.

You just can’t go wrong with a chocolate dessert, it’s always a great idea. My No Bake Chocolate Cheesecake has been going crazy across Pinterest and I can’t get enough of the Peanut Butter Cheesecake Brownies!

Whip this up for Valentine’s Day or your next family get together. I know you are going to love it!

More Chocolate Pies to Love: 

• Easy Chocolate Pie
• Grandma’s Chocolate Pie from Homesick Texan
• Old Fashioned Chocolate Pie from Spicy Southern Kitchen
• Chocolate Pie from Julie Blanner

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Brownie Pudding Pie

Brownie Pudding Pie is a decadent and delicious dessert recipe for a family dinner or celebration. A quick and easy dessert that anyone can make.

Course Desserts

Cuisine American

Keyword brownie, chocolate dessert, easy dessert, pudding pie

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Calories 406kcal

Author Milisa

Ingredients

For the Brownie Layer:

• ½ cup vegetable oil
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• ½ cup all purpose flour
• ⅓ cup cocoa powder
• ¼ teaspoon kosher salt

For the pudding layer

• 1 3.9 oz box instant chocolate pudding
• 2 cups milk

For garnish

• 1 cup heavy cream
• ⅓ cup powdered sugar
• ½ cup milk chocolate chips

Instructions

• Preheat oven to 350 degrees.
• Add oil, sugar, eggs and vanilla in a mixing bowl and stir until well combined. Add flour, cocoa powder and salt, mixing until well combined.
• Spray a pie plate with non stick cooking spray and add brownie batter.
• Bake for 20 minutes.
• Remove from oven and place on a wire rack until completely cool.
• Prepare pudding layer.
• Add pudding mix to a mixing bowl and add 2 cups of milk, whisking until smooth.
• Pour over baked and cooled brownies.
• Add whipping cream and powdered sugar to a mixing bowl and whip until stiff peaks form. Spoon over pudding layer. Add milk chocolate chip to the top and refrigerate 1 hour or until ready to serve.

Video

Nutrition

Serving: 1g | Calories: 406kcal | Carbohydrates: 41g | Protein: 6g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 155mg | Fiber: 1g | Sugar: 29g

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Coconut Cream Pie Bars

I love pie! I do not love making pie crust, actually I don’t like rolling and shaping pie crust.  I have a hard time making it pretty.  So I’ve been making shortbread crusts for pies and it is my favorite thing ever.

I first tried the shortbread crust with my Strawberry Slab Pie and it was definitely the hit of the summer! It is also the perfect combo with this easy coconut cream filling.  Of course I need to keep testing this out, you know, so I can make more pies!

The Coconut Cream filling is super easy and doesn’t have to be cooked, which also means it chills faster! Which means I get to eat it sooner rather than later.

A few weeks back there was a facebook post circulating about keeping reading alive where you send out a book and then friends of friends send books to you.  I sent out a book called The Education of Little Tree that my sister-in-law passed on to me.  I really, really loved it and I don’t think it’s that well known.

One of the books I got in return was My Grandmother Said to Tell You She’s Sorry.  I really enjoyed it. If your grandmother was your super hero growing up, it’s a must- read.  I don’t think I would’ve picked this book on my own, but it’s one of the best books I’ve read in a while.

The books couldn’t have arrived at a better time, my Kindle tumbled to the tile floor a few weeks back and now it is in my rather large stack of dead Kindles. I think you can get them repaired but I haven’t took the time to look. Some of them are cracked and others won’t charge.

Anyway in the meantime, I’m on the hunt for something good to read and I’d love to hear any suggestions that you have.

If you have a weekend get together or back-to-school potluck coming up, these easy Coconut Cream Pie Bars are perfect!

More Pie Bars to Love:

Key Lime Pie Bars from My Baking Addiction

Peanut Butter Pie Bars from The View from Great Island

Peach Pie Bars from That Skinny Chick Can Bake

Banana Cream Pie Bars from Miss in the Kitchen

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Coconut Cream Pie Bars

Coconut Cream Pie Bars would be a great dessert recipe for family dinners, potlucks or any celebration.   The shortbread crust and creamy coconut filling is topped with toasted coconut and toasted almonds for a delicious anytime dessert!

Course Desserts

Cuisine American

Keyword coconut bars, cream pie bars

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 9 servings

Author Milisa

Ingredients

for the shortbread crust

• 1 cup all purpose flour
• 2 tablespoons sugar
• ¼ teaspoon kosher salt
• ½ cup softened butter

for the filling

• 12 oz softened cream cheese
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 4 cups whipped topping divided use
• 1 cup sweetened flake coconut
• ½ cup sweetened flake coconut toasted
• ½ cup toasted sliced almonds

Instructions

• Preheat oven to 325 degrees.
• In a medium sized bowl, add flour, sugar, salt and butter. Mix together until well combined. Press into an 8 x 8 - inch baking pan. Prick all over with a fork.
• Bake for 18-20 minutes or until lightly brown around the edges.
• Remove from oven to wire rack to cool completely.
• In a mixer bowl, add cream cheese and beat on medium-high until light and fluffy. Add powdered sugar and mix until combined. Add vanilla extract and beat 1 minute on medium-high speed. Add 2 cups of whipped topping and 1 cup coconut and mix on medium speed until well combined.
• Spread over cooled crust. Top with remaining whipped topping and spread evenly over filling. Top with toasted coconut and toasted almonds. Refrigerate 3-4 hours or until completely chilled. Slice and serve immediately. Cover and refrigerate any leftovers.

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I have had a bit of a pie obsession lately. Pies are the most requested dessert at our house and I have been happy to oblige their cravings.

Fried Nutella Hand Pies

We  thoroughly enjoyed the Strawberry Slab Pie, the Peach Slab Pie and let’s not forget the Fried Lemon Hand Pies!  

It seems I have a bit of a reputation about loving pie. I will never forget when my oldest son was in first grade they had to write something about their mom and draw a photo. All of these pages were added to a book that each kid could take home to read at night.

Cody wrote, “My mom watches movies and eats leftover pie.” Everyone had a good laugh at that.  Most kids wrote about their moms singing while they did dishes or working really hard.  

Kids do say the darndest things and then you blink your eyes and they are 21.  Someone pass me  another Fried Nutella Hand Pie.  I think it will help me cope with my children growing up.

If only I got as excited about getting on the treadmill as I do about making a new pie recipe. I think Cody was right, I’m still a bit of a couch potato. Maybe if someone would dangle a fried and pie in front of me, I could chase it. Probably not.

This Fried Nutella Hand Pie recipe is really as easy as pie and they are sure to please the entire crowd.  Use your favorite pie crust recipe or if you are short on time, store bought works perfectly.

I cut the crust into circles with a cookie cutter and added a dollop of Nutella. Sealed the edges and then fried them up quickly.  

If Nutella isn’t your thing, you can really use any filling for these hand pies. I could eat Nutella every day. One of my favorite things to do with it is to spread it on pancakes or just eat it with a spoon.  

I hope you try these Fried Nutella Hand Pies, they are quite the sweet treat to nibble on after dinner!

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This Fried Nutella Hand Pies Recipe also appears on Food Fantatic where I am a contributor for all things fried.

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Peanut Butter Whatchamacallit Pie

My favorite candy bar has always been a Whatchamacallit. If you haven’t ever tried a Whatchamacallit, it’s a chocolate coated bar with peanut flavored crisps and caramel. It’s an irresistible flavor combo!

I’m adding my favorite candy bars to this fabulous peanut butter pie for a quick and easy dessert that will be the hit of your parties and celebrations.

This is a no-bake pie that can be put together in just a few minutes, making it perfect for the busy holiday season.

How to Make Peanut Butter Whatchamacallit Pie:

1. Beat heavy whipping cream in chilled bowl until stiff peaks form. Place bowl in refrigerator while you prepare the other ingredients. 
2. Beat cream cheese and peanut butter together in a mixing bowl with powdered sugar until smooth. 
3. Fold in chopped candy bars and whipped cream. 
4. Pour into a pre-made graham cracker crust. 
5. Refrigerate for 4-8 hours. 
6. Garnish with additional sweetened whipped cream and caramel sauce. 

Recipe Variations:

• A chocolate cookie crust would also be delicious. 
• Change up the candy bars with Reese’s Peanut Butter Cups, Snickers, or Hershey’s Chocolate Bars. Pick your favorite!
• Add a layer of melted chocolate to the crust before adding the filling. 

[mv_create title=”Delicious Peanut Butter Desserts” key=”791″ type=”list” layout=”grid”] 

Holiday desserts can be simple and delicious. This pie comes together quickly and easily. A delicious twist on the classic peanut butter pie. 

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Peanut Butter Whatchamacallit Pie

Peanut Butter Whatchamacallit Pie is a simple and delicious pie that is totally irresistible!  My all time favorite candy bar brings a  new twist to the classic peanut butter pie!

Course Desserts

Cuisine American

Keyword candy bar pie, no bake dessert, peanut butter pie

Prep Time 10 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8

Calories 723kcal

Author Milisa

Equipment

• Durable Porcelain 6-Piece Dessert Plate Set, Elegant White Serving Plates (6-inch dessert plates)
• All-Clad T235 Stainless Steel Pie Server, Silver
• WHATCHAMACALLIT Chocolate Caramel Peanut Candy Bar, 1.6 Ounce (Pack of 36)

Ingredients

• 8 oz cream cheese softened
• ½ cup peanut butter
• ½ cup powdered sugar
• 3 1.6 Whatchamacallit Candy Bars coarsely chopped
• 2 cups heavy whipping cream whipped
• 1 graham cracker pie crust
• sweetened whipped cream for garnish
• ¼ cup caramel sauce for garnish

Instructions

• Add whipping cream to a chilled mixer bowl and beat until stiff peaks form. Refrigerate.
• In a mixer bowl, add cream cheese, peanut butter and powdered sugar. Mix until smooth and well combined. Fold in chopped Whatchmacallit candy bars and whipped cream.
• Pour into pie crust. Refrigerate at least 4 hours.
• Garnish with sweetened whipped cream and caramel sauce.

Nutrition

Serving: 1g | Calories: 723kcal | Carbohydrates: 55g | Protein: 11g | Fat: 53g | Saturated Fat: 25g | Polyunsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 403mg | Fiber: 2g | Sugar: 37g

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With fall comes an abundance of apples and therefore the beloved apple desserts.  This is a dessert I had been thinking about for a while and it really turned out tasty but a little messy.  I was hoping for perfect little squares when I cut it, but the crust was a little crumbly.  Oh well, like I said it tasted great and it was so much easier than making an apple pie.

Over the weekend my husband and I celebrated our 18th wedding anniversary.  It was Saturday and we went to the boys six-man football game, which they won by the way.  After the game my sweet husband offered to take me to dinner, but a 45 minute drive wasn’t that appealing.  Instead he cooked me a delicious dinner and we hung out with the kids.

My youngest son asked if it was my anniversary or was it Dad’s anniversary.  I explained it was both,  to celebrate the day we got married.  He said, “Oh, I understand that, but why is Dad doing all this stuff for you and you aren’t doing anything for Dad?”  I had a harder time explaining that one.  It’s always funny what little kids think.

When you have an abundance of apples, this is a great dessert that you can throw together really quick.  I think you’ll like it.

Caramel Apple Pie Bars

Ingredients:

crust:

• 2 cups graham cracker crumbs (about 12 graham crackers)
• 1/4 cup sugar
• 6 tablespoons butter, melted

filling:

• 4 cups Granny Smith apples, peeled, cored and chopped
• 1 tablespoon fresh lemon juice
• 1/4 cup brown sugar
• 1 tablespoon all purpose flour
• 1 cup dulce de leche caramel
• 1/2 cup pecans, chopped

Cooking Directions:

Preheat oven to 375 degrees.

In a medium bowl, combine graham cracker crumbs, sugar and butter until well combined.  Press into a 13 x 9-inch pan.

In a large bowl, add apples, toss with lemon juice. Add brown sugar and flour and toss to combine.  Spread apples evenly over crust.

Heat dulce de leche in microwave for about 30 seconds.  Dollop over apples, and sprinkle with pecans.

Bake for 35-40 minutes or until apples are softened.

Allow to cool slightly.  Serve warm or at room temperature and with a scoop of vanilla ice cream if you have some.

Enjoy!

Miss 

Looking for more apple desserts? You might like Apple Pie Egg Rolls or Fresh Apple Cake!

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I think cranberries are so festive.  I love their tart flavor and beautiful color.  My mother-in-law makes a cranberry salad that I can’t live without on Thanksgiving and they make the best decorations but this was my first time to try them in a pie and I was very happy with the outcome.  The fresh cranberries were a perfect compliment to the sweet apples and with the crunchy streusel topping it was delicious. I used a refrigerated pie crust this time, but make your own if you are ambitious. A non-stick muffin tin is helpful if you have one.  The brown sugar does bubble a little and is sticky but makes a wonderful crunchy topping.   I like mini pies for holidays, so that I can eat more desserts!   I think this will be a nice addition to our Thanksgiving feast this year.

Little Cranberry Apple Tarts

Yield: 12 tarts

1 unbaked pie crust

for filling:

1 cup fresh cranberries

1 cup sugar

3 cups apples, chopped into small pieces

1/2 cup brown sugar

1 teaspoon cinnamon

for streusel topping:

1/2 cup brown sugar

1/2 cup panko bread crumbs

1/2 cup oats

5 tablespoons butter, softened

Cooking Directions:

Pre-heat oven to 375 degrees.  Roll out pie crust and cut into circles slightly larger than your muffin tin (I used a large glass).  Press pie crust circles into muffin tins.  Set aside.

Add cranberries and sugar into a food processor bowl and pulse 20 to 30 times until cranberries are coarsely chopped.

In a large mixing bowl, combine chopped apples, brown sugar and cinnamon.  Stir in cranberry mixture.  Set aside.

In a medium bowl, mix all topping ingredients until well combined and crumbly.  Set aside.

Spoon filling into pie crusts and top with streusel topping, pressing down lightly.  Bake for 27 to 30 minutes or until crusts are cooked through.  Cool in tins for about 10 minutes and remove to wire rack to cool completely.

Serve with a dollop of whip cream if desired.

Enjoy!

Miss

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