Tasty Recipes

Ingredients

• 1 unbaked 9-inch deep-dish pie crust
• 2 eggs
• ½ cup all-purpose flour
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ¾ cup salted butter room temperature
• 1 cup semi-sweet chocolate chips
• 1 cup chopped pecans or walnuts

Instructions

1. Preheat oven to 325 degrees.
2. In a mixing bowl, beat the eggs on high speed until light and foamy. Add the flour and both sugars to the bowl and mix again until combined. Then add the butter and mix until completely combined.
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Ingredients

• 1 cup very cold butter cut into small cubes
• 2 ½ cups flour
• ½ tsp salt
• 1/4 cup to 1/3 ice water Only enough to make a dough form.

• 3 cups whole milk
• 1/3 cup flour
• 2/3 cup sugar
• pinch of salt
• 1 cup unsweetened fine coconut
• 3 slightly beaten extra large egg yolks
• 4 tbsp butter
• 2 tsp vanilla extract
• 1/4 tsp pure almond extract
• For the vanilla whipped cream
• 1 cup whipping cream
• 1 tsp vanilla extract
• 3 tbsp icing sugar powdered sugar

Instructions

1. Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
2. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.
3. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.
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INGREDIENTS

• 1 recipe Extra Flaky Gluten Free Sour Cream Pie Crust*

• 1 pound (16 ounces) low-moisture whole milk ricotta cheese (I really like Sorrento brand)
• 8 ounces mascarpone cheese (can be replaced with cream cheese)
• 3 eggs (150 g, weighed out of shell)
• 1 teaspoon pure vanilla extract
• 1/2 cup (100 g) granulated sugar
• 1/4 teaspoon kosher salt
• 2 ounces miniature semi-sweet chocolate chips
• Melted chocolate, for drizzling (optional)
• *In place of the pastry crust, make a cookie crust. In a large bowl, mix 1 1/2 cups (225 g) gluten free crunchy cookie crumbs and 6 tablespoons (84 g) unsalted butter, melted until well-combined. Press the mixture into the bottom and up the sides of a 9-inch springform pan or greased deep-dish pie plate. Place the pie plate in the freezer for about 5 minutes or until firm before proceeding with the rest of the recipe.

DIRECTIONS

1. Preheat your oven to 375°F. Grease a 9-inch deep-dish pie plate or springform pan (or even a simple round 9-inch cake pan with high sides), and set it aside.
2. Prepare and parbake the crust according to the recipe instructions (or prepare the cookie crust according to the instructions in the ingredients list). Allow the crust to cool briefly while you prepare the filling.
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Makes one pie

• 1 1/2 sleeves of saltine crackers
• 1/3 to 1/2 cup softened unsalted butter
• 3 tablespoons sugar

• 1 can (14 ounces) sweetened condensed milk
• 4 egg yolks
• 1/2 cup lemon or lime juice or a mix of the two
• Fresh whipped cream and coarse sea salt for garnish

Method

1. Preheat oven to 350 degrees.
2. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. 
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INGREDIENTS

• 1 unbaked 9-inch deep-dish pie shell
• 2 eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup (1 1/2 sticks) butter, softened to room temperature
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts
• Vanilla ice cream (optional but highly recommended, for serving)

INSTRUCTIONS

1. Preheat the oven to 325 degrees. Line a deep dish pie plate with the unbaked pie crust, crimping the edges. Set aside.
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Ingredients

• one-1lb 1.5 oz pouch Snickerdoodle Cookie Mix
• 1/2 cup butter,softened
• Cream Cheese Filling
• 1 eight ounce package cream cheese, softened
• 1/4 cup sugar
• 1 Tablespoon flour
• 1 Teaspoon vanilla
• 1 egg
• 11/4 cups apple pie filling, chopped
• 1/2 Teaspoon cinnamon

Instructions

1. Preheat the oven to 350 degrees. Grease a 9 inch glass pie plate.
2. Place the pouch of cookie mix into a large bowl. Add the 1/2 cup butter, work with a pastry blender until you have crumbs. Press about 2 cups of the crumbs into to the bottom and up the sides of the pie plate. Bake 10 minutes. Set aside.
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Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup unsalted butter (cold and cut into half inch cubes)
• 2-4 tablespoons cold water

• 1 cup half and half
• 1/4 cup unsalted butter
• 8 ounces bittersweet chocolate-chopped
• 1 1/2 cups sugar
• 3/4 cup cocoa powder
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 eggs
• 3 egg yolks

Instructions

1. In a large bowl whisk together flour, sugar and salt.
2. Add butter and mix with a fork until it starts to look like a coarse meal.
3. Add 1 tablespoon of water at the time and continue mixing until a dough forms.
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