Easy Candy Bar Pie

Sometimes you just need "easy".  This pie is one of those that yields an awesome product.  Too bad Izzy can't have a slice. . .I guess I'll just have to eat her slice too! Thanks, Carol for this one from Pie Night!

8 oz cream cheese, softened

1- 1/2 c. powdered sugar

1/2 c. creamy peanut butter or 1/2 c. chunky peanut butter

3 regular sized candy bars (snickers or Heath)

16 oz Cool whip, thawed (plus more for garnish)

2 - 6 oz Oreo cookie pie crust or 2 - 6 oz graham cracker pie crust

In a large mixing bowl, beat cream cheese, sugar and peanut butter until creamy.  Stir in chopped candy bars.  Gently fold in the Cool whip just until mixed.  Pour into crusts and refrigerate overnight.  top with more whipped cream.

Killer French Silk Chocolate Pie (literally)

Lori Pierce arrived in Columbus, MS the same time I did.  We had a few things in common-- our husbands were employed at Kerr-McGee, we both had newborn babies and we both were new to the Columbus ward.  Now Lori is the kind of person who knows a lot about a lot of things.  She also loves a good "argument", and because of this, not many people appreciate her wisdom.  This is one of her awesome recipes.  She also makes wonderful rolls and "ovaltine and toast", but I'll save that for another post.

According to Lori, this is the pie that put her grandmother into a diabetic coma.  So you have been warned!  It is so delicious, but a slice is best shared-- for happiness as well as your health!

Pastry Pie Crust:

3 c. flour

1/2 tsp salt

1/8 tsp baking powder

1 egg beaten with 1 tsp vinegar

1 c. oil

1/4-1/2 c. ice water

Mix dry ingredients, then add wet ones.  Mix well.  This crust is very oily and difficult to roll out.  You can just press it into the pie pan with your fingers.  If cooking unfilled, bake at 350 degrees just until the top edges turn a light brown.

French Silk Chocolate Pie (Pillsbury bake-off winner)

3 oz unsweetened chocolate, chopped

3/4 c. butter, softened (do not substitute margarine)

1 c. sugar

1/2 tsp vanilla

3/4 c. cholesterol-free egg product

Prepare and bake crust.  Cool.  Melt chocolate and cool.  In a small bowl, beat butter until fluffy; add sugar gradually beating until light and fluffy.  Blend in cooled chocolate and vanilla.  Add egg product 1/4 c. at a time, beating at high speed for 2 minutes after each addition.  Beat until mixture is smooth and fluffy.  Pour into the cooled, baked pie shell.  Refrigerate at least 2 hours before serving.  Garnish with whipped cream and chocolate curls.  Store in refrigerator.

Per slice:  Calories: 400; Fat 28g

Pecan Pie

Pecan pie is a favorite to my brother, Kyong, and my husband, Ty.  I thought I had a few good recipes, but this one is AWESOME!


We had a most excellent RS activity where we simply brought different pies and ate them.  I tell ya, it was my kind of evening!  Rachel Jolley who is a most excellent cook brought this pie and recipe (from "The Best Recipe" by the editors of Cooks Illustrated,  so I had to post it.  She even gave us some great tips to help make a soft and smooth pecan pie without a soggy crust.  Here it is. . .
1) Take the pie out of the oven before it is completely done (it will continue to cook after being removed from the oven and the butter in the pie will solidify as it cools).
2) Cook at a low temperature to avoid curdling
3) By adding hot filling to an already hot crust, you can reduce the cooking time and avoid a soggy crust
4) Pre-toast the pecans


1 pie crust
6 TB unsalted butter, cut into 1" pieces
1 c. packed brown sugar
1/2 tsp salt
3 large eggs
3/4 c. light corn syrup
1 TB vanilla extract
2 c. pecans, toasted and chopped


Adjust oven rack to middle position and heat oven to 375 degrees.  Partially bake pie shell (lightly golden brown).


Meanwhile, melt butter in medium heatproof bowl set in skillet of water maintained at just below simmer.  Remove bowl from skillet; mix in sugar and salt with wooden spoon until butter is absorbed.  Beat in eggs, then corn syrup and vanilla.  Return bowl to hot water; stir until mixture is shiny and hot to the touch (about 130 degrees).  Remove from heat, stir in pecans.


As soon as pie shell comes out of the oven, decrease oven temperature to 275 degrees.  Pour pecan mixture into hot pie shell. 


Bake until center feels set yet soft, like gelatin when gently pressed, 50-60 minutes.  Transfer pie to rack; let cool completely, at least 4 hours.  Serve pie at room temperature with whipped cream or ice cream.

Mostly Blueberry Pie

I love the fruit I can get here in Mississippi during the summer months.  It's like the silver lining in a most hatefully humid and hot summer.  I get strawberries from Mayhew Tomato farm, wild blackberries picked by the dam, and blueberries and muscadines from the Robertsons.  Thanks to a most wonderful couple in our ward, I am blessed to have hundreds of blueberries stocked in my freezer and though we do ration them. . . we still enjoy a great blueberry pie or cobbler.  

This is a yummy blueberry pie recipe that I found online and modified.  The thing about it is that it's not too runny and it doesn't require much at all!

¾ cup sugar

2 tablespoons cornstarch

½ teaspoon ground cinnamon

½ cup water

2 ¾ cups blueberries (or just 2 cups blueberries)

¼ cup blackberries

1 tablespoon fresh orange juice  (or lemon)

double pie crust

Prepare double crust.

Combine sugar, cornstarch, cinnamon and water. Add to a saucepan and heat rapidly until thickened. Once filling starts to bubble, remove from heat and cool Once cooled add the berries and orange juice.

Preheat oven to 425 degrees F.

Pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. Allow to cool, cut and enjoy!

Earthquake Cake

Darn this cake is ugly, but oh so yummy!  So easy and tastes great with a nice vanilla bean ice cream.


2/3 c. coconut
2/3 c. pecans
2/3 c. chocolate chips
chocolate cake mix (and ingredients to make cake)
8 oz. cream cheese
1/2 c. butter
1 lb powdered sugar

Sprinkle first 3 ingredients in a greased 9 x 13" pan.  Mix cake according to directions and pour batter over coconut, pecans and chocolate chips.

Melt cream cheese, butter and stir in powdered sugar and spread over top of cake.

Bake at 350 degrees for 40-50 minutes.

Key Lime Pie

This recipe was given to us by Ty's Mom, Carolyn.  Key lime pie is one of my favorite desserts (I believe it's also Jared Wilson's favorite).  Ty usually makes this for my birthday "cake" (my other favorite is his delicious cheesecake).  He's done some awesome variations to it too-- ask him about the Twix crust!


I can still remember eating key lime pie for the first time with my sister at Flounders in Pensacola Beach. Jean always introduced me to great food.  I can also remember eating this pie at a restaurant in Key Largo during my last Spring Break from College.  I went on a fun trip with Amy Foldes and Claire Bessire to south Florida.  What an amazing pie!  What an incredible sunset!  What an awesome trip!


1-9" pie crust, completely baked and cooled
4 egg yolks
1 can sweetened condensed milk
1/2 c. key lime juice (yes, those small limes or in a pinch, key lime juice in the little green bottles)

Pie crust:
5 TB butter, melted
1 1/2 c. graham cracker crumbs
1/2 c. slivered almonds

For the crust:  Preheat oven to 350 degrees. Combine ingredients and pat down into a 9" pie pan.  Bake for 5-10 minutes.

For the filling:  In a medium bowl, combine the milk, lime juice, blend in the egg yolks.  Pour the filling into the crust.  Bake for 12-15 minutes.

**optional:  garnish with fresh whipped cream, lime slices and Ty's raspberry sauce

Cocoa Fudge Cake

Our good friend, Anna Reeves, shared this recipe with us.  It is such a rich and delicious cake.  This would be a favorite at her kid's birthday parties.  She usually had it decorated with strawberry slices.  Yummy!


1 c. all-purpose flour
2/3 c. whole wheat flour
1 1/2 c. sugar
2/3 c. cocoa
1 1/2 tsp baking soda
1 tsp salt
1 1/2 c. buttermilk
1/2 c. butter
2 eggs
1 tsp. vanilla
1 c. chocolate chips

Preheat oven to 350 degrees.  Add all ingredients (except chips) and mix on low (1-2 minutes).  Scrape bowl.  Beat 3 minutes on high, scraping bowl.  Pour into 2-8" or 9" pans (sprayed with oil and cut parchment paper and sprayed again).  Bake until toothpick comes out clean (~25-35 minutes).

Cake Balls

Christy gave me this awesome recipe (no surprise by now). Gavin requested them for a school party during his 2nd grade year and I ended up making them 2 more times for his class, per request!  They were a huge hit.  His teachers asked for the recipe and so it was passed on.  These are so versatile.  The cake balls without the coating can be stored in the freezer for several months before dipping.

1 pkg cake mix (DH yellow cake mix, chocolate cake mix, etc.)

3/4 of container frosting/icing (milk chocolate, vanilla, etc.)

1 quick coating (almond bark, etc.)

1 TB shortening, as needed

Prepare the cake mix according to the package using any pan size.  When cake has finished cooking, crumble while warm into a large bowl and stir in the frosting until well blended.  

Using a small scoop or melon baller, form balls of the cake mixture.  Place in the fridge or freezer for at least 1 hour (some say not to freeze to keep balls from cracking).

Melt almond bark in glass bowl in the microwave, stirring occasionally, until smooth (I melt 3 squares at a time).  Be careful not to burn it.  Add shortening to thin almond bark to make dipping easier.  Dip the balls in the almond bark. *optional: roll in nuts, sprinkles, coconut right after dipping in chocolate.

Better Than "Anything" Cake

Once again, my best friend, Christy Smith has introduced me to this delightful cake.  Warning:  this cake is rich, sweet and best shared with a large group.  It also doesn't taste as good 2 or 3 days later.

1 pkg chocolate cake mix

8 oz. cool whip

1 can sweetened condensed milk

Heath bits or 6 Butterfingers, crushed

Bake cake as directed on package.  Pull cake from oven and while cooling off, poke holes into cake using fork tines or stick end of wooden spoon.  Pour condensed milk atop the cake and allow cake to cool, fully.

When ready to serve, spread container of cool whip over cake and sprinkle with crushed candy bar of your choice.

Carolyn's Tender, Flaky Pie Crust

Ty's Mom makes the BEST pies.  I haven't had a pie of hers where the crust didn't melt in my mouth.  This is her recipe.  For some reason, though, I still can't get them to turn out as well as hers.  It's probably because of all the love she pours into them (and all that great experience since her husband is certainly a pie lover)!  


One of my greatest memories-- Ty hit a dog on the motorcycle the summer of 2010 and after a ride in an ambulance and 2 emergency room visits, we returned home to the smell of Beef Stew and Homemade Apple Pie.  It was so delicious!  Partly because we were so exhausted and partly because it felt like she poured herself and all her good wishes and prayers into that meal.  I was ever so grateful for that meal and the help they provided watching the kids all day.


Typing this recipe makes me want to go make one right now!


2 cups all-purpose flour
2/3 cup + 2 TB shortening (or 2 TB butter)
1 tsp salt
4-5 TB very cold water


Measure flour and salt into bowl.  Cut in shortening until particles are "pea-sized".  Sprinkle in water carefully.  After first 3 TB are mixed in, slowly add the last 1 or 2 TB, JUST until the dough cleans the sides of the bowl.  Cover and refrigerate 30 minutes (no more).  Divide in two pieces and roll out flat on flour-covered surface.

S'mores Candy

A treat that my best friend, Christy Smith, makes for me when she sees me (along with butterscotch haystacks).  She made these for me after I had Milla.  Let's just say I ate way too many of them!


3/4 cup light corn syrup
3 TB butter
1 pkg milk chocolate chips
1 tsp vanilla
1 small box Golden Graham cereal
3 1/2- 4 cups mini marshmellows

In the microwave, melt corn syrup, butter, and chocolate chips.  Stir occasionally.  Add vanilla, marshmellows and golden grahams.  Stir until well combined.  Lay mixture in a 9 x 13" pan (as you would rice krispy treats).  Allow to cook for 1 hour (hard to do). Cut into squares.

Homemade Oreo Cookies aka Whoopie Pies

Thanks to my best friend Christy Smith for introducing me to these delightful treats.

1 pkg Devil's Food cake mix
2 eggs
2/3 cup margarine, softened
vanilla frosting

Mix and roll in small balls or drop with scoop to form round dough.

Bake at 375 degrees for 8 minutes.  Cool.

Spread frosting in between 2 cookies that are the same in size and shape (or close enough)

Not Yo' Mama's Banana Pudding

This is a modified Paula Dean recipe that my Dad and Sister came upon.  It is a very rich but appetizing dessert.

2 bags Chessman cookies (or Walmart cookies or flower butter cookies)
6-8 bananas, sliced
2 cups milk
1- 5oz box French vanilla pudding (or 2 small boxes)
1- 8oz pkg cream cheese, softened
1/2- 14oz fat free can sweetened condensed milk
1-12 oz container frozen whipped topping, thawed or equal amounts of sweetened whipped cream

Line the bottom of a 13" x 9" x 2" dish with one bag of cookies and layer bananas on top.

In a large bowl, combine milk and pudding mix and blend well using a handheld mixer.  In another bowl, combine cream cheese, condensed milk together and mix until smooth.  Fold whipped topping into cream cheese mix.  Add cream cheese mix to pudding mix and stir until well blended.

Pour mix over bananas in pan/dish and cover with remaining cookies.

Refrigerate until ready to serve

Pecan Pie (2 ways)

1st way:
1 stick butter
1 cup sugar
1 cup karo syrup
3 eggs, beaten
1 cup chopped pecans
1 unbaked 9" pie shell

In a saucepan, melt butter but don't let it brown.  Mix in the sugar and corn syrup and cook, stirring over med. heat until the sugar dissolves.  Stir in the eggs.  Mix well.  Stir in the pecans. Pour into the pie shell and bake for 1 hour @ 375 degrees or until firm when shaken.



2nd way: Golden Pecan Pie
1/3 cup packed brown sugar
1 1/2 tsp. all purpose flour
1/2 cup light corn syrup
3/4 cup dark corn syrup
1 1/4 tsp vanilla
3 eggs
1 3/4 cup pecan halves or broken pecans
2 tbsp butter or margarine melted
pie crust

Heat oven to 375 deg F.  Place pie crust in 9" glass pie pan .  In a large bowl, mix brown sugar, flour, corn syrups, vanilla and eggs until well blended.  Stir in pecans and butter.  Pour into crust lined pan.  Bake 40-50 minutes or until filling is puffed and pie crust is golden brown.


*Ty likes this recipe the best.  He also likes to add a few extra pecans (chopped and halves, about 2 cups total) and a handful of chocolate chips.

Frog's Eye Salad

This is a Carolyn Reed recipe that always makes a huge batch, but is always eaten up.

2 small cans mandarin oranges
13 oz can of pineapple tidbits
13 oz can of crushed pineapple
1 cup sugar
1/2 tsp salt
2 TB flour
3 egg yolks
3/4 cup acine de pepi macaroni
16 oz cool whip

Boil and rinse pasta and cool.  Mix sugar, 1 3/4 cup pineapple juice (add water if necessary), 2 TB flour, salt, egg yolks in a pan and boil until thick.  Cool (very important).  Add everything together and let sit overnight in fridge.

Apricot Delight Salad

This is yummy, light and makes a huge batch.

1- 6oz pkg apricot or peach gelatin
1- 15 1/4 oz can crushed pineapple
2 c. buttermilk
1- 12 oz container frozen non-dairy whipped topping

Combine gelatin and pineapple in saucepan and bring to a boil.  Cool.  Add buttermilk and whipped topping and stir until mixed.  Pour into bowl or mold and refrigerate to congeal.