THE Pecan Pie with Whiskey Maple Cream Sauce

She said it was the pie that would make you cry...and she was right. 
THIS pie was THE highlight of our Thanksgiving feast.  It was just perfect....and the sauce.  Holy guacamole Batman!  This sauce was completely divine and I am squeezing my squishy brain to find out what else I can drizzle it over...bread pudding....pumpkin cheesecake....toast. 
It was immediately requested to come back at Christmas, or Tuesday, which ever comes first.
Seriously guys, give this one a try!

Pecan Pie with Whiskey Maple Cream Sauce
recipe adapted from  Pioneer Woman

Ingredients:

• 1 whole unbaked pie crust.  Make your own or take some help from the store.  I used Trader Joe's frozen pie crust, cuz that's how I roll...
• 1 cup white sugar
• 3 TBSP brown sugar
• ½ tsp salt
• 1 cup dark karo syrup
• 1 tsp vanilla
• ⅓ cups butter (salted), melted
• 3 eggs, beaten
• 1 heaping cup chopped Pecans.  I found the chopped pecans made a HUGE difference!

Preheat oven to 350 degrees.
Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell.
Pour syrup mixture over the top. Cover top and crust lightly/gently with foil and bake for 40 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans.
NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 10 minutes or until set.

Whiskey Maple Cream Sauce
recipe from Pioneer Woman

Ingredients:

• 1-½ cup Heavy Cream
• 5 TBSP pure Maple Syrup. NOT Mrs. Butterworths...REAL Maple Syrup!
• 3 TBSP light Corn Syrup
• 1 TBSP Whiskey (can Add More If Desired)

Combine cream, maple syrup, and corn syrup in a saucepan and stir to combine. Cook over medium-low to medium heat, stirring constantly, for 15 minutes or until sauce is reduced and thick (sauce should bubble slightly as it’s cooking.)
When sauce is thick, remove from heat and stir in whiskey. Return to heat for a couple of minutes, stirring constantly.
Pour into a container and refrigerate until completely chilled. Stir before serving

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And now, for the moment you have all been waiting for...for an extra entry for the super yummy Trader Joe's giveaway, click HERE and leave the super secret word "PECAN PIE" in the comments section!

This recipe is linked to:
Nikki's Nifty Knacks
Simply Sweet Home
Tidy Mom
Frou Frou Decor
Mommy's Kitchen

Cookie Dough Pie

Yup, you read that right.  Cookie.  Dough.  Pie.  I'll give you a moment.....
While cruising through some food blogs, I came across this recipe on Big Red Kitchen and had it copied into my "must try" file immediately.  I am totally seeing many variations of this to experiment with, but I just had to share the original.  Now.  Immediately.   My family and I agree it is kind of like an ice cream cake (pie) with cookie dough bits in it.  Ok, I will quit talking about it and just give you the IN-SANELY easy recipe....
Ready???

Ingredients:

• 15.25 ounce package Original Chips Ahoy Cookies (not the chewy kind)
• 8 ounces Cool Whip
• 2 cups milk (see note below)
• Chocolate Sauce, for drizzle

Quickly dip cookies in milk, shake off excess liquid, and layer in 9 inch pie plate, breaking cookies to fill any gaps. Once the first layer is complete, top with a thin layer of Cool Whip. Repeat twice more making last layer of Cool Whip a bit thicker. Garnish with chocolate syrup if desired. Place in freezer 2-3 hours before serving. Serves 6-8.

Note- You must dip quickly or your pie will be very soggy. Make sure to shake off excess milk as well so that you do not have a puddle of milk in your pie. You will have leftover milk but you do need that amount to get the cookie completely immersed. The final product will be like a soft cookie dough-like consistency.


This recipe is linked up at:
Tiday Mom's I'm Loving It
Simply Sweet Home's Friday Favorites
Mommy's Kitchen Sunday Potluck