Ingredients:

Directions:

• 1 refrigerated pie crust 
• 2 cups whole milk
• 4 large eggs
• 3 green onions, sliced
• 1 cup shredded savory cheese (like Gouda or cheddar)
• 3 slices thick cut bacon, cooked and crumbled
• 2 cups cooked diced potatoes, drained, or frozen hash browns, thawed and drained 
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper 
• 10 slices thick cut bacon
• Maple syrup for brushing

1. Preheat the oven to 350ºF.
2. Whisk the eggs, milk, salt, and pepper together in a large mixing bowl. Add the cheese, hash browns, green onions, and crumbled bacon and stir to combine.
3. Lay the pie crust in the bottom of a 9-inch pie dish.
4. Pour the egg mixture into the pie pan. Bake for 35-40 minutes or until the quiche is firm enough to lay the bacon on. Remove the pie and increase the temperature to 450ºF.
5. Weave the bacon into a lattice on top of the pie. Brush each strip of bacon with maple syrup.
6. Cover the edges of the pie with aluminum foil to prevent burning. Note: The bacon will shrink a lot, so it's fine that the bacon is hanging over the sides. Return the pie to the oven and bake for 10-15 minutes or until the bacon is done. Tip pie dish carefully to drain any bacon grease. (If you like extra crispy bacon you could put the pie under the broiler for a couple of minutes, or until the bacon has reached your preferred doneness.)
7. Let the pie sit for 5 minutes before serving.

Ingredients:

 Directions: 

• 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
• ⅓ cup butter or margarine
• ⅓ cup chopped onion
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 ¾ cups chicken broth 
• ½ cup milk 
• 2 ½ cups shredded cooked chicken or turkey
• 2 cups frozen mixed vegetables (carrots, green beans, corn, peas, etc. work well), thawed

1. Heat oven to 425°F. Prepare pie crusts using 9-inch glass pie pan.
2. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt, and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
5. Let stand 5 minutes before serving.

Ingredients:

Directions:

 For the Filling: 

• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1 lb. 90% lean ground beef -or ground lamb
• 2 teaspoons dried parsley leaves
• 1 teaspoon dried rosemary leaves
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 2 garlic cloves -minced
• 2 tablespoons all purpose flour
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup frozen mixed peas & carrots*
• 1/2 cup frozen corn kernels

For the Potatoes:

• 1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
• 8 tablespoons unsalted butter
• 1/3 cup half & half
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup parmesan cheese

For the Filling:

1. Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
2. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
3. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
4. Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
5. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
6. Set the meat mixture aside. Preheat oven to 400 degrees F.

For the Potatoes:

1. Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
2. Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
3. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
4. Add the parmesan cheese to the potatoes. Stir until well combined.

For the Pie:

1. Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
2. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.

 Ingredients:

Directions:

• 2 medium apples, peeled and diced into small bite-size pieces (about 2 and 1/2 cups diced) 
• 1/3 cup granulated sugar 
• 2 Tablespoons unsalted butter
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• Egg Wash: 1 large egg beaten with 1 tablespoon milk

1. Combine the diced apples, granulated sugar, butter, cinnamon, nutmeg, and allspice together in a medium saucepan or skillet over low-medium heat. While occasionally stirring, bring to a simmer. Simmer for 2 minutes. Remove from heat and allow to cool uncovered at room temperature for 30 minutes. 
2. Roll out the pie dough. On a lightly floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls. At any sign of sticking, sprinkle some flour underneath then keep rolling. Roll out until it’s about 12 inches in diameter and about 1/8th – 1/4th inch thick.
3. Using your 3.5-in cookie cutter, cut into circles. Re-roll any scraps and cut into circles. Place cut circles in the refrigerator to keep cold. The colder the shaped dough, the easier it is to work with. Repeat with 2nd pie dough and refrigerate cut circles for at least 15 minutes before filling the hand pies.
4. Meanwhile, preheat oven to 375°F. Line two large baking sheets with parchment paper or silicone baking mats.
5. Arrange half of the circles about 3 inches apart on prepared baking sheets for the bottom crusts. Using a sharp knife, cut slits into the remaining circles for the top crusts. The slits act as vents so that steam can escape as the hand pies bake.
6. Place about 2 Tablespoons of filling in the center of each bottom crust. (Or however much fits while leaving the edges bare.) Place top crust on top. Press your fingers all around the edges to seal, then crimp with a fork. If the hand pies lost some shape, use your hands to form a round circle again. It’s OK if some filling juice is leaking out. Lightly brush the top of the pie crust with egg wash mixture. Sprinkle with coarse sugar, if desired.
7. At this point the hand pies can be baked, but if they don’t feel cool to touch anymore, freeze for 10 minutes before baking. The colder they are going into the oven, the better they’ll hold their shape.
8. Bake for about 28-32 minutes or until they’re golden brown on top and around the edges. Rotate pans halfway through baking. Remove from the oven and allow the hand pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool until ready to handle. 

Ingredients:

 Directions:

• ½ cup granulated sugar
• 3 large eggs
• 1 cup light corn syrup or maple syrup
• ½ cup butter melted
• 1 teaspoon vanilla extract
• pinch salt
• 1 cup pecan halves or pieces
• 1 unbaked pie crust

1. Preheat oven to 350º F.
2. Add granulated sugar and eggs to a large bowl. Whisk together until well-combined. Add in corn syrup, melted butter, vanilla, and salt. Stir in pecan halves and pour into unbaked pie crust.
3. Place in oven and bake 45 minutes to 1 hour, depending on your oven. A piece of foil may be placed over the top for the last few minutes of baking to prevent the edges of the crust from becoming over brown.
4. You’ll want to make sure that the center of the pie does not jiggle a great deal when you move the pie pan slightly. If it does, leave it in the oven for about 5 more minutes and test again, repeating every 5 minutes or so until it just barely has any movement in the middle. It will continue to firm up once removed from the oven and cools. (Also, if you touch the center of the pie, it should slightly spring back to the touch.)

Ingredients:

Directions:

 Crust:

• ⅔ cup rolled oats
• ⅔ cup almond
• 1 cup unsweetened shredded coconut
• ¼ teaspoon salt
• 2 tablespoons maple syrup
• ¼ cup coconut oil, melted

Chocolate Mousse:

• 2 ripe avocados
• 13.66 oz (1 can) coconut cream
• ¾ cup cocoa powder
• ¾ cup coconut milk
• ⅓ cup maple syrup
• 1 pinch salt

Coconut Whipped Cream:

• 13.66 oz coconut milk, full-fat, chilled and divided
• 2 tablespoons maple syrup
• ½ teaspoon vanilla extract
• Toasted coconut flakes, to serve

1. Preheat oven to 350°F (180°C).
2. In a food processor, pulse rolled oats until finely ground.
3. Add almonds and blend until finely chopped. Add unsweetened coconut flakes and salt. Pulse a few times.
4. Add melted coconut oil and maple syrup until combined.
5. Pour pie mixture into a greased 9x9-inch (23x23-cm) pie dish, spreading it evenly on the bottom and sides.
6. Poke the crust with a fork several times. Bake for 20 minutes.
7. For the filling, add the avocados, coconut cream, cocoa powder,coconut milk, maple syrup, and salt to a blender and blend until smooth.
8. Pour mixture into the cooled crust and spread an even layer.
9. Place in the refrigerator for 4 hours or overnight.
10. For the coconut whipped cream, add the thick part of the coconut milk to a bowl. Using an electric mixer, beat the coconut milk until fluffy.
11. Add vanilla extract and maple syrup and beat until well combined. Chill until ready to serve.
12. Top with toasted coconut flakes.

Ingredients:

Directions:

• 3/4 cup sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 2 cups whole milk
• 3 large egg yolks, room temperature, lightly beaten
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 3 medium, firm bananas
• 1 pastry shell (9 inches), baked
• Whipped cream and additional sliced bananas, optional

1. In a saucepan, combine sugar, flour and salt; stir in milk and mix well. Cook over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount into egg yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes; remove from the heat. Add butter and vanilla; cool slightly.
2. Slice the bananas into pastry shell; pour filling over top. Cool on wire rack for 1 hour. Store in the refrigerator. If desired, before serving, garnish with whipped cream and bananas.

Ingredients:

Directions:

• 12 large graham cracker rectangles
• 2 tablespoons ground pecans
• 1/3 cup granulated sugar
• 1/4 teaspoon cinnamon powder
• 1 stick (1/2 cup) unsalted butter, melted
• 3 egg yolks, room temperature
• 1 can (14 oz) sweetened condensed milk
• 4 teaspoons lime zest (about 3 limes)
• 1/2 cup key lime juice (regular limes are fine too)

1. Position a rack in the center of the oven and preheat the oven to 350ºF.
2. Spray an 8×8 square baking pan with cooking spray and line with parchment paper, set aside.
3. In a small bowl, stir together the graham cracker crumbs, ground pecans, sugar, and cinnamon. Add the melted butter and stir to combine. Make sure all the crumbs are moistened. Press the crumbs into the bottom of the baking pan and bake for 10 minutes.
4. Remove from oven, leave oven on.
5. In the bowl of an electric mixer fitted with the whisk attachment, whisk the yolks for 2 minutes. Add the condensed milk and continue to whisk for another 2 minutes. Stop the mixer, scrape down the sides, add the lime zest. With the mixer on low, drizzle in the lime juice, let mixer run for 2 minutes once added. Pie mixture will be slightly thicker when done.
6. Pour the filling into crust and bake for 15 minutes.
7. Cool completely on rack. Filling will set as it cools. Refrigerate for at least 2 hours.
8. Slice, and serve chilled.

Ingredients:

 Directions:

• 1 1/2 cups graham cracker crumbs (approximately 12 full size sheets, finely crushed)
• 1/3 cup granulated sugar
• 1 1/2 teaspoons kosher salt
• 6 tablespoons melted butter

• 2 (14 ounce) cans full-fat sweetened condensed milk
• 1 cup freshly squeezed lime juice (5-6 medium sized limes)
• zest of 3 limes
• 5 large egg yolks
• 1/2 cup tequila
• 2 tablespoons triple sec
• optional garnish: freshly whipped cream, salted limes

1. Combine all crust ingredients in a large bowl and mix until no large clumps remain. Press the graham cracker mixture into the bottom and sides of a 9” pie dish. (Tip: Use a sturdy round measuring cup to firmly press the crust against the bottom and sides)
2. Remove from oven and let cool briefly while making lemon pie filling.
3. In a large bowl, whisk together the sweetened condensed milk, lime juice, lime zest, egg yolks, tequila, and triple sec until well combined. Pour into graham cracker crust.
4. Bake the pie for 20-25 minutes, until pie is set along the edges but still jiggly in the center. Remove from oven and cool to room temperature, then transfer to refrigerator and chill for 1 hour, up to a week.
5. Top with desired garnish: freshly whipped cream and/or salted limes.

Ingredients:

Directions:

• 4 ounces gingersnap cookies 
• 1 cup pecans
• 4 tablespoons unsalted butter, melted
• 3 tablespoons light brown sugar

• 1 12-ounce package fresh (or frozen, thawed) cranberries, plus 4 ounces (about 1¼ cups) for serving
• 2½ cups granulated sugar, divided
• 3 large eggs
• 2 large egg yolks
• 1 teaspoon finely grated lemon zest
• 2 teaspoons finely grated lime zest, divided
• ½ cup fresh lime juice
• Pinch of kosher salt
• ¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces
• Whipped cream (for serving)

1. Preheat oven to 350°.
2. Pulse cookies in a food processor until very finely ground. Add pecans; pulse until finely ground. Add butter and brown sugar; pulse to combine. Transfer to a deep 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 10–15 minutes. If crust slides down sides, gently press back up. Let cool.
3. Bring 12 oz. cranberries, 1 cup granulated sugar, and ¼ cup water to a boil in a large saucepan over medium-high. Reduce heat; simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. Let cool. Purée in a blender until very smooth.
4. Cook purée, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, and 1 tsp. lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8–10 minutes. Let cool until just warm.
5. Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes. Scrape into crust and chill until firm, about 2 hours.
6. Bring ½ cup granulated sugar and ½ cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar. Add remaining 4 oz. cranberries and cook until barely starting to soften, about 1 minute. Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet. Chill until no longer sticky, 20–30 minutes.
7. Toss remaining ½ cup granulated sugar and 1 tsp. lime zest in a small bowl. Toss cranberries in lime sugar. Top pie with cranberries; serve with whipped cream.

Ingredients:

Directions:

• 12 waffle cones
• 6 tablespoons unsalted butter, melted
• 3 bananas, sliced
• 2 pints chocolate ice cream, softened
• 2 pints vanilla ice cream, softened
• 2 pints strawberry ice cream, softened
• Whipped cream for serving
• Chopped peanuts for serving
• Maraschino cherry for serving
• Chocolate sauce for serving

1. Break the waffle cones into pieces and add to a food processor. Pulse until medium crumbs form.
2. Pour in the melted butter, and pulse for another 20 seconds until the butter is incorporated.
3. Pour the crust mixture into a 10-inch (25 cm) springform pan and press down with a spatula into an even layer. Freeze for 10 minutes.
4. Arrange the banana slices on top of the crust.
5. Scoop the chocolate ice cream over the bananas and spread in an even layer. Freeze for 20 minutes. Repeat with the strawberry ice cream, then freeze for another 20 minutes. Add the vanilla ice cream, then freeze for 1 hour.
6. Release the springform, and slice the cake. Top each slice with whipped cream, chopped peanuts, a cherry, and chocolate syrup.

Ingredients:

Directions:

• 1 graham cracker pie crust
• (1) 8 oz. container of Cool Whip
• (1) 8 oz. pkg of cream cheese
• 1 bag Reese's Peanut Butter Cups-crushed + more for garnish (*Note: refrigerated candies are easier to crush.)

1. Blend the cool whip, cream cheese, and the Reese's Peanut Butter cups.
2. Pour in pie crust.
3. Sprinkle extra candy toppings on top.
4. Chill for at least 30 minutes. 

Ingredients:

Directions:

• 1 package (2 9″) store-bought pie crust
• 2 cups cherry pie filling
• 1 egg white-slightly beaten
• sugar for sprinkling

1. Preheat oven to 350 F. Grease muffin tin and set aside.
2. Unroll one crust onto a flat surface and using a cookie cutter or rim of a glass/bowl cut 3 1/2 – 4″ circles.
3. Place each circle into tin cavity and press into the bottom and up the sides.
4. Fill with cherry pie filling about 2/3 to the top.
5. To make a lattice crust, using a knife or pizza cutter cut thin strips of dough (about 1/4-1/3 inch), then lace together to form a lattice. Press down slightly around the edges and trim the excess with a knife.
6. Brush the tops of each pie with the whisked egg white and sprinkle with sugar.
7. Bake for 25-30 minutes (until the crust is lightly golden and the filling begins to bubble).
8. Let them cool in the pan for at least 15-20 minutes.
9. Using a knife very carefully loosen the edges of each pie and gently lift it out.

 Ingredients:

Directions: 

• 2 dozen glazed cake donut holes
• 1 refrigerated pie crust, room temperature
• 1 stick butter, melted
• ¼ cup brown sugar
• Pinch cinnamon
• Pinch nutmeg
• 2 eggs, beaten
• 3 tsp vanilla extract, divided
• 2 cups powdered sugar
• 1-3 Tbsp milk
• Sprinkles

1. Preheat oven to 350 degrees F. Lightly spray a 9" pie plate with cooking spray. Press the pie crust gently into the pan and crimp the edges as desired.
2. Halve the donut holes and fill the pie crust with the donut holes in an even layer; set aside. Meanwhile, in a medium bowl, combine the melted butter, brown sugar, cinnamon, nutmeg, eggs and ONE teaspoon of the vanilla. Pour the mixture evenly over the donut holes to coat.
3. Bake the pie for approximately 30-35 minutes or until golden brown and bubbly. I highly recommend using a pie shield or tenting the crust of the pie to prevent burning and overbaking too quickly. Allow the pie to cool completely.
4. In a medium bowl, combine the remaining two teaspoons of vanilla, powdered sugar and milk; vigorously stir to combine. Drizzle the icing on top of the pie and immediately garnish with sprinkles. Cut into slices and serve room temperature or warmed up.

Ingredients:

Directions:

•  30 Golden Oreo cookies
• 1/3 cup butter, melted
• 2 (8 oz.) packages cream cheese, softened
• 1 (14 oz.) can sweetened condensed milk
• 1 teaspoon lemon zest
• 3/4 cup lemon juice
• 1 cup whipping cream
• 2 tablespoons sugar
• 1/4 cup seedless blackberry jam, melted and cooled

1. In a food processor, pulse cookies to form crumbs. Add melted butter and pulse to combine. Press into the bottom and up the sides of a 9-inch pie pan. Freeze while you prepare the filling.
2. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the sweetened condensed milk and beat for one minute. Mix in the lemon juice and zest and beat until smooth.
3. In a separate bowl, beat the cream and sugar with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture. Spread into the prepared crust.
4. Spoon the blackberry preserves over the lemon filling. Swirl gently with a sharp knife. Cover and refrigerate until firm, 4-6 hours.

Ingredients:

Directions:

• 1 cup heavy cream, chilled
• 3 large eggs
• ¾ cup sugar
• 2 tablespoons water
• 8 ounces bittersweet chocolate, melted and cooled
• 1 tablespoon vanilla extract
• 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and softened
• 1 (9-inch) pie shell, baked and cooled 
• Optional: whipped cream for serving

1. Whip cream: With electric mixer on medium-high speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and refrigerate.
2. Beat eggs: Combine eggs, sugar, and water in large heatproof bowl set over medium saucepan filled with ½ inch barely simmering water (don’t let bowl touch water). With electric mixer on medium speed, beat until egg mixture is thickened and registers 160 degrees, 7 to 10 minutes. Remove bowl from heat and continue to beat egg mixture until fluffy and cooled to room temperature, about 8 minutes.
3. Beat, fold, cool: Add chocolate and vanilla to cool egg mixture and beat until incorporated. Beat in butter, a few pieces at a time, until well combined. Using spatula, fold in whipped cream until no streaks of white remain. Scrape filling into pie shell.
4. Refrigerate until set, at least 3 hours and up to 24 hours. 
5. Garnish with whipped cream if desired. Serve.

Ingredients:

Directions:

• 1 pie crust
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 cups half-and-half
• 4 egg yolks
• 3 tablespoons butter
• 1 cup sweetened flaked coconut
• 2 1/2 teaspoons vanilla extract, divided
• 2 cups whipping cream
• 1/3 cup sugar
• Garnish: toasted coconut

1. Fit 1 piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Bake according to package directions for a one-crust pie.
2. Combine 1/2 cup sugar and cornstarch in a heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to a boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.
3. Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes. Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.
4. Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1 1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling. Garnish, if desired.