Few traditional Thanksgiving tables will be without a pecan pie this year. There's not much to this sugary, nutty, crumbly dessert; some kind of crust, some pecans and (usually) an ungodly amount of ...

2. On a lightly floured surface, roll out the pie crusts to about ¼-inch thickness. 3. In a small bowl, mix together the butter, brown sugar, cinnamon and vanilla. Spoon the mixture into the center of ...

1 pie crust= 1/2 recipe Pate Brisee (Scratch-Made or Store Bought) Place Pie crust in pan and trim the edge to make the pastry even with the pan. in a bowl, mix together the corn syrup, brown sugar, ...

This is a new recipe I found on the web that uses store bought ice cream. It sounds mighty tasty and I look forward to giving it a try before summer is over. It looks fairly simple, so many recipes ...

In fall or any time of year, this nutty, rich and delicious pie is one I am proud to serve. While it seems very special, it's a snap to make. —Becky Ruff, Monona, Iowa 1 jar (12-1/4 ounces) fat-free ...

This pie, a slightly modified version of classic pecan pie, will delight both traditionalists and those who like to change things up. Make the pastry a day or two in advance, and let it sit in the ...

Preheat the oven to 375 degrees. For the crust: In a food processor, pulse the dry ingredients until combined. Add the lard, and pulse until the mixture is grainy. Add about ¼ cup icewater in a steady ...

1 Pillsbury refrigerated pie crust, softened as directed on box ½ cup plus 1 teaspoon sugar (divided use) 4 teaspoons cornstarch 1 teaspoon cinnamon 4 cups thinly sliced, peeled apples (4 medium) 1 ...

Heading into summer, Culver's announced it is offering a custard new flavor of the day starting June 10: salted caramel pecan pie.How good does this sound: creamy vanilla fresh frozen custard swirled ...