pie recipes

Ree Drummond's Chocolate Peanut Butter Pie recipe from Food Network is a crowd-pleaser for any occasion.

Chocolate Peanut Butter Pie

chocolate sandwich cookies,

butter, melted

peanut butter

package cream cheese,

sugar

topping,

For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they're fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely. 

For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed. 

Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Yes, yes, yes!  I used a store bought Oreo crust (a time saver) and chopped Reese Cups on top.  My husband has fallen in love with me all over again . . . thank you Ree!

I made this for my family and they loved it. I used 1 cup of confectionary sugar instead of 1 1/3 cups because I was afraid it would be too sweet for my mom and it turned out perfect. I will definitely make this again and I want to try making it with Nutella instead of peanut butter. 

I made this pie for the first time for a co-workers birthday request...all I can say is she was thrilled!!  Everyone thought it was awesome!  It's not as rich as suggested, but one little slice is more than enough...the only thing I did was drizzle a little bit of chocolate over top... Thanks to Ree for sharing an awesome recipe!  I follow her more that any other person on the network.<div><br /></div>

I literally never write reviews—probably because I’m not a particularly good cook.  But this pie deserves all the praise it can get! Easy, quick, and oh so delicious!!  It is so perfect,  I have made it twice in two days, both times for a gift. I have no doubt that it will become my go-to dessert, much to my friends’ delight!


This pie is perfect! I added a layer of whipped topping to the top and some chopped mini peanut butter cups. So delicious it was gone in a flash!  And I made TWO!

I've been making this recipe for years.  When cool whip first came out in the 60's they offered a free cookbook.  This was one of the recipes.

<span>"Ree's Irresistible Chocolate Peanut Butter Pie" - This recipe is Decades old.  It's not Ree's.  It's a good recipe, but she or Food Network shouldn't indicate in their headline that it's "Ree's" Irresistible Chocolate Peanut Butter Pie.  My family has been making this long before she became a TV chef.  Headline 1 Star / Recipe 5 Stars</span>

Halve the sugar and double the peanut butter to avoid a sugar bomb and get a really peanut-y flavor. I also added a couple of pinches of salt to the mix and garnished with crushed honey roasted peanuts. This was a quick easy no-bake that hit the spot. 

Made this with peanut butter Oreos and decorated with mini Reese's cups, chopped peanuts, mini chocolate chips, and lattice ganache.  Was fantastic and easy!

Simple and delicious. I used pre made Oreo crust. My husband loves it for our pre Valentine's Day dessert 

https://www.foodnetwork.com/videos/chocolate-peanut-butter-pie-0198552

Chocolate Peanut Butter Pie is hardcore joy for the serious dessert-lover.

Having a hard time choosing between peanut butter and chocolate? This pie has the best of both worlds -- a rich brownie bottom and creamy smooth peanut butter topping.

Mile-High Peanut Butter Brownie Pie

unsalted butter

all-purpose flour,

peanut butter sandwich cookies,

cocoa powder

salt

semisweet chocolate, chopped

eggs

peanut butter chips,

block cream cheese,

marshmallow creme

heavy cream

chocolate

cream cheese,

For the brownie: Preheat the oven to 350 degrees F.

Grease a 9-inch deep-dish pie plate with 1 tablespoon butter, then dust with flour. Tap out any excess. 

Microwave 4 tablespoons butter in a small microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the peanut butter cookies to the bowl of a food processor and process until fine crumbs have formed. Pour in the melted butter and pulse until the cookies are wet like sand. Press the cookie crumbs into the bottom and completely up the sides of the prepared pie plate. 

Whisk the flour, cocoa powder and salt in a medium bowl. Melt the semisweet chocolate and the remaining 8 tablespoons butter in a medium saucepan over medium heat, stirring constantly to prevent burning, about 2 minutes. Stir in the eggs and sugar until well combined. Gently fold in the flour mixture until well combined. Fold in the peanut butter chips. Pour the batter in the cookie crust and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove to a wire rack to cool completely, about 1 hour. 

For the peanut butter cream: Meanwhile, place the cream cheese, peanut butter and marshmallow creme in a medium bowl. Beat with an electric mixer on medium speed until smooth. Add the heavy cream to a separate medium bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips. Spread the mixture on the top of the pie and chill until completely set, about 2 hours. 

For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream and sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips and peanut butter chocolate chips.

The flavor was good, but very sweet.  Made it when friends were coming over that like chocolate &amp; peanut butter, but they couldn’t get through a small piece and said it was just so rich.  Especially the chocolate layer; very dense and too thick. I would make that different next time. The rest was okay. 

I LOVE AND ENJOY ALL OF UR RECIPES THANK U

https://www.foodnetwork.com/videos/mile-high-peanut-butter-pie-5628755

This towering treat is the best of both worlds.

Mile-High Peanut Butter Pie

Eboo's Wild Scuppernong Pie

black and bronze scuppernongs

water

baking soda

cornstarch

(1/2 stick) margarine

store-bought roll-out pie crusts

egg, beaten

Separate the pulp and skins of the scuppernongs. Add the skins to a medium saucepan; add the pulp to a small saucepan. Add 1/2 cup water to each saucepan and bring to a boil. Add the sugar to the skins (no sugar to the pulp). Reduce the heat and simmer both pots until the pulp starts to break down, 5 to 6 minutes. Remove the pulp from the heat and strain into the skins, pushing as much juice through the strainer as possible; discard any solids (and seeds). Add the baking soda to the mixture; it will turn green and foam up. Don't worry--just continue to stir and simmer.

In a bowl, combine 1/4 cup water and the cornstarch; mix until there are no lumps. Add the cornstarch mixture to the filling and bring back to a boil. Stir in the margarine until melted. Remove from the heat.

Roll out one of the pie crusts and transfer it to a 9-inch pie pan. Pour the filling into the uncooked crust. Roll out the second crust and set it on top of the pie. Cut vents in the top crust in several places. Brush with beaten egg, using a pastry brush.

Bake until the crust has browned, 50 minutes.

Delish! I did have to add a little more water to the skins but other than that it turned out perfect!  

Trisha! This was a delight to make and eat, bringing back memories of picking muscadines and scuppernongs in the heat of a southern summer. My grandparents would have loved this pie - and it will be a new family tradition for us honoring their memory from now on! Thank you again for bringing the old south to modern day cooks. 

Followed directions exactly and this pie came out like soup!! Very disappointing considering how much time was spent picking, preparing and making the pie. 

https://www.foodnetwork.com/videos/wild-scuppernong-pie-5473214

Trisha and her sister bake a pie with a tart grape filling.

Wild Scuppernong Pie

LIBBY'S Famous Pumpkin Pie

cinnamon

ginger

cloves

(15 oz.) LIBBY'S® 100% Pure Pumpkin

(12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

Whipped cream (optional)

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. POUR into pie shell. BAKE in preheated 425°F oven for 15 minutes. Reduce temperature to 350°F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

This is the recipe my mother made when I was growing up, it is the BEST pumpkin pie.  I think one of the keys is the surprising ABSENCE of nutmeg in the spice mixture.  So many people associate nutmeg with pumpkin spice, but this mixture is far superior because it's not there.  The texture of the pie (wonderfully firm) is also the best of all "on the label" recipes that I've ever encountered.  

I made this and it was a big hit with my family everybody loved it. It's my go to recipe.

This is a tried and true recipe - why else would it be on the label all these years?!  I like to play with the spices and maybe add a little more cinnamon, nutmeg and or clove, maybe even some ginger. Fresh ground/grated spices enhance the flavor. You can add a little bourbon by subtracting a Tbsp of milk. Don’t be afraid to trust your sense of smell and memories of past pumpkin pies. I also change the crust to graham cracker or gingersnap and it’s yummy! I’ve tried other recipes and always come back to this one - it’s always a hit! Hope you enjoy it too! 

Saigon cinnamon and freshly grated nutmeg are the keys to making this the best homemade apple pie around.&nbsp;

Homemade Apple Pie

Pastry

apples ((about 8-10 cups of apple slices or at least 4 pounds))

all-purpose flour

Saigon cinnamon

nutmeg

lemon

butter

milk

Peel, core and slice the apples thinly.

Place them in a large saucepan. Sprinkle the flour, sugar, cinnamon, nutmeg and lemon juice over the apples. Cook over medium low heat just until the apples start to soften, about 10-15 minutes. Stir several times during cooking.

Spray a deep dish 9” pie plate with cooking spray. Place a rolled pastry dough on the bottom of the pie plate. Trim any excess dough, keeping the dough even with the edge of the pie plate.

Pour the warm apple mixture into the pie plate. Press down on the apples so that they lay flat and don’t have much space between them. This gives a nice, thick pie!

Dot the top of the apples with the butter.

Place the second pastry over the apples. Use a knife to trim any excess pie crust, leaving enough dough to tuck the top crust under the bottom crust. Flute the edges of the pie crust to seal.

Cut slits in the top of the pie crust or use the tins of a fork to make the letter “A” on top.

Use a pastry brush to brush milk overtop the pie crust, which will give the crust a shine.

Sprinkle coarse sugar on top of the pie crust.

Bake at 425 degrees Fahrenheit for 40  minutes or until the crust is golden brown and the apples are soft. If the crust is browning before you think the apples are softened, cover the edges with foil.

Allow to cool to room temperature before slicing.

Store in an airtight container.

https://content.jwplatform.com/videos/zDBj7kB8.mp4

Saigon cinnamon and freshly grated nutmeg are the keys to making this the best homemade apple pie around.

The Best Homemade Apple Pie Recipe

Learn how to make a pie crust the way Grandma did. Grandma's Pie Crust is buttery, flaky, and takes minutes to make. It's our long-time family favorite!

Grandma's Pie Crust Recipe

pastry flour

shortening

white vinegar

Sift the flour and salt into a large bowl. Cut in the shortening and the butter until the mixture resembles coarse crumbs. Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well.

Sprinkle flour on the counter before rolling out the dough. Split the dough into two chunks.

Roll out one piece on a floured surface. Roll the dough about 1/2 an inch larger than your pie pan.

Lay the crust in the pie pan and press down lightly on the bottom and up the sides of the pan.

If you are making just a bottom crust, turn the edge under and use thumbs "flute" the edges of the dough.

If you are making a double crusted pie, fill the pie, roll out the other half of the dough and lay it over top the filling. Fold the top dough under the bottom dough and use your fingers to seal it together.

Bake according to your pie recipe.

This recipes makes enough for a double crusted pie.

https://www.youtube.com/watch?v=tBCvsDMaW6g

How to Make GRANDMA’S PIE CRUST RECIPE  I Tastes of Lizzy T
__________­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Learn how to make a pie crust the way Grandma did. Grandma’s Pie Crust is buttery, flaky, and takes just a few minutes to make. It’s our long-time family favorite!
 
HOW TO MIX PIE DOUGH
We use a pastry cutter to cut the cold butter and shortening into the flour. This is one of our newest kitchen tools that we got for making scones. Don’t have one? You can get one here. It is easy to use for making crumbs out of your flour/butter mixture for pie crusts, streusels, scones and more.

HOW TO ROLL PIE DOUGH
Another kitchen tool we use when making pie crust is our pastry mat.  We happened to find an awesome deal on a new pastry mat at a garage sale this summer, but it is very similar to the one found here. I don’t know what we did without this mat. It’s a non-slip mat that makes rolling out your dough so easy. And you don’t have to clean all that extra flour off your counter after you are finished. Just pick up the mat and rinse it in the sink. Normally I am against using “extra” kitchen tools that are supposed to help the cooking process, but this one really does make life easier.


Ingredients
3 cups pastry flour
1 teaspoon salt
1/2 cup shortening
1/2 cup cold butter
1/2 cup ice cold water
1 tablespoon white vinegar

Instructions
Sift the flour and salt into a large bowl. Cut in the shortening and the butter until the mixture resembles coarse crumbs. Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well.
Sprinkle flour on the counter before rolling out the dough. Split the dough into two chunks.
Roll out one piece on a floured surface. Roll the dough about 1/2 an inch larger than your pie pan.
Lay the crust in the pie pan and press down lightly on the bottom and up the sides of the pan.
If you are making just a bottom crust, turn the edge under and use thumbs "flute" the edges of the dough.
If you are making a double crusted pie, fill the pie, roll out the other half of the dough and lay it over top the filling. Fold the top dough under the bottom dough and use your fingers to seal it together.
Bake according to your pie recipe.
This recipes makes enough for a double crusted pie.


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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.

Some of our most popular recipes to try!

How to Make Cherry Bread: https://goo.gl/ryaUDM
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How to Make Grandma's PIE CRUST Recipe! {Hints for a Flaky Pie Crust}

Cinnamon Bun Apple Pie

14.5-ounce box refrigerated pie dough

All-purpose flour,

unsalted butter,

apples,

vanilla extract

egg,

confectioners' sugar

Place a baking sheet in the oven and preheat to 400 degrees F. Line a 9-inch pie plate with 1 piece of dough; refrigerate until ready to assemble.

Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface and spread the butter evenly on top. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl; sprinkle evenly over the butter, then gently press with your fingers to help the mixture adhere. Roll the pie dough into a tight log. Trim and discard about 1 1/2 inches from both ends; cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces cut-side down in a snug circle on floured parchment paper. Lightly dust with more flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet and refrigerate until ready to assemble the pie.

Peel and thinly slice the apples. Toss with the lemon juice, vanilla and the remaining 1/4 cup granulated sugar and 1/8 teaspoon cinnamon in a large bowl. Transfer to the dough-lined pie plate; invert the cinnamon-roll crust on top and peel off the parchment (it's OK if the individual rounds separate a bit in the process). Pinch the crusts together; fold the overhanging dough under itself and crimp as desired. Brush with the beaten egg.

Set the pie on the hot baking sheet in the oven; bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.

Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie.

This pie is a show stopper!  When people see it they can't wait to dig in.

I've made this pie twice now, the first time i followed the recipe to the T. It was tasty, but it took so much rolling and squesshing of the cinnamon buns to get to 10in.   The second time I used two rolls of the dough, which allowed me not to distort and thin the top out too much. 

I also added a 1/8th of a teaspoon of nutmeg to the apples to help round the flavor profile

I've made this twice now.  The first time I'd forgotten lemons at the market and substituted a little OJ that I'd had in the fridge.  I scooped the apple mixture with a slotted spoon and left almost all of the liquid behind.  It turned out so good that my Dad requested it again this weekend.  This time I used the juice of one lemon as called for in the recipe.  It did turn out a little runny.  It could have been because I didn't wait for it to properly cool before I cut into it.  Also, this time I made my own pie crust (Ina Garten's Perfect Pie Crust) and it was well worth the effort.  This pie was fun to make!  I think I preferred the OJ over the lemon juice.  I may try it again with lemon juice, only using much less.  Thank you FoodNetwork for helping me look like a Super Star in the kitchen!!

I wish I could include a picture of this beauty after making it--I posted it to Instagram and immediately got likes :D This was the first time I made it--my mother-in-law worked on it with my stepson for Thanksgiving, so I had the benefit of knowing to roll out the cinnamon bun top layer so thin that they would spread apart and cover the apples. Too much lemon juice--like other reviewers, I had to "drain" my pie too, but that could also be due to me not being able to wait for it to cool to eat it. In regards to the crust, I didn't like the "papery" taste of store bought dough, so I used another recipe to make the bottom layer, and only used the store bought for the cinnamon buns. PERFECT. 

I made this for my parents and I didn't get to have a piece but I was told that the bottom crust wasn't fully cooked; might be my oven.  There was enough pie crust for the top and I believe the other reviewer might not have rolled out the crust.  You have to use your rolling pin to flatten the top crust.  The pie looked just like the picture in the magazine.  Anyway, my elderly parents ate the whole pie in 2 days so it must have been good!

This really does turn out a good looking pie.  I agree with the need for flour in the filling.  I added two Tbsp on instinct, and it wasn't quite enough.  I ended up "draining" the pie after it had cooled a little by pouring some of the liquid out.  It was a mess to cut and serve warm, but the flavor was fantastic.  The lemon juice amount was fine for me.  There was enough sugar elsewhere in the recipe to balance it out.  It might be one of those things you have to adjust based on the kind of apples you are using.  

Anyway, this was a bit time-consuming to pull together, but not difficult.  If you are so inclined, consider adding a little bourbon to the filling and/or the glaze.  I did, and loved it.

My sister and I were so excited to try this recipe - based on the crust alone, which might account for not seeing the flaws in the filling. First of all, the crust isn't the easiest thing to accomplish, but just be patient, crimping the cinnamon roll pieces back together as you go. We did, a lot, and eventually it came together and baked up beautifully. The problem is their directions for the filling. There's too much lemon juice (scale it back to two tablespoons, maybe, or none at all even, some recipes don't bother), and you need some flour in the mixture, at least two tablespoons, but some recipes call for one quarter cup. When we cut into our beautiful, gorgeous top crust, it turned out that the pie was completely full of liquid and the apples hadn't fully cooked after 50 minutes. I felt something was off about the recipe, but we were excited to make that top crust - which was sinfully delicious! We'll make it again, but with different filling directions.

I made the Cinnamon Bun Apple Pie because I was impressed just by the looks of Top Crest alone. It worked out well but I made my own<div>crusts. I only use Golden Delicious apples and no lemon juice. To avoid a watery pie I add to sliced apples half cup sugar, half cup flour blended with one half tsp cinnamon, then fold this into apples. I did follow the directions for top crest except I only used 3/4 teaspoon of cinnamon. Once you apply top crust brush with ice water and dust lightly with sugar.<span> </span></div><div><span>Cover crust with foil and bake for </span></div><div><span>one hour and cover pie with foil for the last ten minutes.  Thx! Pie Man</span></div>

Please update this recipe and include video.<div>It is delish with or without raisins.</div>

There's no way you can do this with just one box of pie dough. Making the cinnamon bun toppers with just one dough round got me about half of what was needed to completely cover the pie. I just ended up making a perimeter, leaving the middle open, then covering with foil to bake to prevent the apples in the center from burning. It was easy enough to make, I'll be making the adjustment the next time I try this.

<p>Chocolate bourbon pecan pie is an elevated version of a classic dessert. It's rich, gooey, and FULL of delicious flavors.</p>

Chocolate Bourbon Pecan Pie

tsp salt

tbsp ice water

pecan halves, very roughly chopped

chocolate chips

Karo® Light Corn Syrup

dark brown sugar, packed

tbsp unsalted butter, melted

tsp vanilla extract

bourbon

Combine the flour, sugar, and salt in a large bowl. Cut in the cold and cubed butter using a pastry cutter or two forks. You can also work it in with your hands but be careful not to warm the butter up too much.

The mixture should be roughly combined, with many small lumps of butter distributed all throughout. 

Dip into your ice water and pour in 2 tablespoons of water into the flour and butter mixture. Stir it in with a rubber spatula and then mix in the other 2 tablespoons of water.

Pick up a handful of dough and squeeze. If it holds its shape without sticking to you, it&#8217;s done. It&#8217;s OK if some dry ingredients hang out around the bottom of the bowl.

Dump the dough out onto a sheet of plastic wrap. Work in those last few bits of dry ingredients (careful not to work it TOO much), and form into a thick disk. Wrap it and store in the fridge for 45 minutes.

When the dough is completely chilled (it should be very firm), take it out of the fridge to rest at room temperature for about 10 minutes. This makes it easier to roll out.

Roll out the dough on a lightly floured surface. This is enough for a 9&#8243; pie dish, so roll the dough out so that it&#8217;s slightly larger than the dish by about an inch.

Roll the dough onto your rolling pin and gently place it into the pie dish. Crimp the edges and pop the prepped pie shell in the fridge.

Homemade Pie Dough

In a bowl mix together the Karo® Corn Syrup and sugar. Once combined, mix in the eggs, butter, vanilla, bourbon, and salt.

In a separate bowl, combine the pecans and chocolate. Take your pie shell out of the fridge and pour the pecans/chocolate into the center. Spread them even.

Pour the filling over top the pecans/chocolate and tap the pie against the counter about 10 times. This allows the filling to reach all the way down to the bottom of the pie.

Bake for 45 minutes or until the center of the pie no longer wobbles. It can have a slight jiggle, but it shouldn&#8217;t be too thin. 

Let the pie sit out at room temperature for about an hour then transfer to the fridge for another 2 hours.

Chocolate Bourbon Pecan Pie Filling

Love the addition of bourbon! perfect thanksgiving pie!

Sweet Potato Rum Pie

refrigerated, rolled store-bought pie crust

peeled, cooked and pureed sweet potatoes, cooled

dark brown sugar

(4 tablespoons) butter, melted

dark rum,

coconut milk

heavy whipping cream,

orange zest

Gently roll out the pie dough and line a 9-inch, deep pie dish with it. Trim the excess dough from the edges, and set aside.

Using an electric hand mixer, combine the sweet potatoes, 1/2 cup of the granulated sugar, the brown sugar, butter, 3 tablespoons of the rum, the vanilla, cinnamon, ginger, salt and eggs. Mix thoroughly. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until a knife inserted in the center comes out clean, 35 to 45 minutes.

Place the pie on a rack to cool, about 2 hours.

Pour the cream in a bowl and whisk with an electric hand mixer. When it starts to thicken, add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with whipped cream.

This recipe is OUTSTANDING! The only thing I did differently is add nutmeg. Other than that I followed the directions to a tee. It was so good. My family loved it! This is now officially my go to sweet potato pie recipe. 

Normally I use a little less sugar-coconut sugar and double the amount of potatoes. Amazing recipe 

Guests said it was the best sweet potato pie they’ve ever had. I used mini single serving graham crackers pie crusts and it was a hit with the children. They couldn’t get enough! I added a teaspoon of nutmeg. This was also a fabulous dessert for my lactose intolerant guests. 

This was the best sweet potato pie I have ever tasted.  I followed the recipe exactly...no tweaking here.......

Sooo delicious. This is my go to pie recipe. 

This pie is stupendously good! It’s easy to make and the boozy whipped cream adds another layer of deliciousness. I followed the recipe exactly, except for cooking the sweet potatoes in the microwave, which took all of 10 minutes,  as opposed to  wasting 45 minutes baking them in the oven, and they came out perfect. I also used the pie dough recipe on the previous page (Food Network Kitchen’s basic pie dough, Food Network Magazine November 2017). It was the first time I actually made pie dough that was not all-butter, but half vegetable shortening, half butter. Now that I’ve tried that, I think I actually prefer all-butter dough. I didn’t think the vegetable shortening made the dough any flakier.  

https://www.foodnetwork.com/videos/eddies-sweet-potato-rum-pie-0248893

Eddie's Sweet Potato Rum Pie has a touch of Caribbean flair.

Eddie's Sweet Potato Rum Pie

Key Lime Pie

graham crackers

lime zest

sweetened condensed milk

lime

For the graham cracker crust: Preheat the oven to 350 degrees F.

Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filling: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Literally the best. Key lime. Pie. Ever. Tastes just as good with normal limes, to.

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Nathan Outlaw’s smoked fish p...