Kit Kat Pie

Kit Kat Pie

Kit Kat Pie 1
 Kit Kat candy bars are the star of this Kit Kat Pie. With a rich, sweet, dense, and chewy filling, in a flaky pie crust. Garnished with whipped topping ……and more candy!!!!!!

If you have been following us here at What the “Forks for Dinner”? you know Tim and I love desserts……….it’s the point of the whole meal…..just saying.

Kit Kat Pie

We also love candy bars! One of my favorite desserts is my Butterfinger Pie. I have made this pie for years and always gotten rave reviews. After we posted it I actually had a local person contact me and ask if I would make him some of the pies for an event at work. I did and they loved it!

So, how do you improve on what you think is perfection…..you try another candy bar. Kit Kat Bars were the perfect candy switch up for the Butterfinger Pie.

Kit Kat Pie Slice
We tried it…..we loved it…….so break yourself off a piece of that Kit Kat Pie for your next dessert!!!!

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Kit Kat Pie

  • Author: Marty Boyd
  • Yield: 8

Ingredients

  • 2 large eggs
  • 1/4 cup water
  • 1 cup sugar
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 2 – 12-ct. packages Kit Kat snack size candy bars coarsely chopped /divided
  • 1 unbaked pie shell ( I buy the pre made but you can make your own)

Instructions

  1. Beat eggs lightly in a large bowl. Mix in water, sugar, flour, and salt until well combined. Stir melted butter into batter. Cool slightly, mix in 18 of the chopped candy bars.
  2. Meanwhile pre-heat oven to 350*. Pour filling into pie shell. Bake for 45 minutes or until filling barely set. Cool on wire rack. Cover and refrigerate overnight. Garnish with whipped topping and remaining 6 candy bars.

 

Caramel Pecan Apple Pie Cups

Caramel Pecan Apple Pie Cups

Caramel Pecan Apple Pie Cups 1

I made Tim and I’s Thanksgiving feast……..the Sunday before Thanksgiving…….but we needed dessert.
I didn’t want to make whole pie ..……Caramel Pecan Apple Pie Cups!

We both are huge fans of dessert, we have it almost every night……..which is why we will be starting a Health page come January 1, 2015.

Although, in the coming year we will be changing some of our dessert ways, it was a Holiday and well, it’s not a Holiday without dessert, and Thanksgiving needs pie……with ice cream……and caramel sauce, with pecans and caramel in the pie, and……well, you get the idea.

Caramel Pecan Apple Pie Cups

I originally was going to wrap the apples with the pie crust and color egg wash red so they looked like apples, but time was running short and I did not have the time to be that crafty…..maybe next year!

Individual pies would be good……..custard cups could hold them and I could cover them with pie crust. I think I have mentioned before that in the world of pie and pie crust, my Mother was the Queen……she made the best pies ever, and her crust was flaky and perfect. I wish I would have had her teach me how she did it.

Since my pie crust is ……well, less than perfect…….I buy my crust. Besides it’s easy to have on hand for an “I need a pie now emergency”!!!!!!!

I peeled and cored the apples, dunked them in lemon juice, rolled them in a sugar, cornstarch, cinnamon mixture, put them custard cups, filled them with a caramel, pecan mixture, covered them with crust, brushed them with cream, sprinkled them with sugar and baked them……..whew!!!!!

Apple Pie Cups

Now, a really cool thing happen to them after I baked them. I wanted to make them slightly fancy, so I cut a cute little leaf in the center of each crust and placed it on the top. When they came out of the oven the little leaf had fallen inside so it looked like a little volcano……..great spot to put the ice cream………I know right! So, the ice cream kind melted into the apple………it was sooooooo good and the caramel sauce on top……….heaven in a custard cup.

This is one of those recipes that you can adjust to the number of people you are serving, so if it’s only two like us you can make just two. It’s nice also that there is no “his piece is bigger than mine” argument if you have kids.

Caramel Pecan Apple Pie Cups make a yummy addition to a Holiday or any meal that begs for an apple pie dessert ……..or if you are just in the mood for pie!

Caramel Pecan Apple Pie Cups Collage

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Caramel Pecan Apple Pie Cups

  • Author: Marty Boyd
  • Yield: 4

Ingredients

  • 4 large apples ( your favorite), peeled and cored
  • 1 ready made pie crust
  • Juice of 1 lemon
  • 1/4 cup granulated sugar
  • 2 tablespoons corn starch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup kraft caramel bits
  • 1/4 cup toasted pecans, chopped
  • 1/4 cup heavy cream
  • 1/4 cup turbinado sugar
  • Vanilla Ice Cream and Caramel Sauce for topping

Instructions

  1. Preheat the oven to 400 degrees F. Mix the granulated sugar, corn starch, apple pie spice and salt in a shallow dish.
  2. Juice the lemon into a small bowl. Dip each apple in the lemon juice and then roll peeled and cored apples in the sugar mixture and set in oven safe custard cups sprayed with nonstick cooking spray. Mix caramel bits and pecans into the remaining sugar mixture. Stuff into the prepared apples, dividing evenly between them.
  3. Cut circles from the pie crust that are about 2 inches larger than the top of your custard cups. If desired you can cut a decorative whole in the center of each circle. Place pie circles over the tops of the apples, covering the apple completely and sealing to the custard cup. Add scrapes of pie crust to form an edge. If you have cut a decorative opening, place the cut out over the opening, do not seal. If you did not cut an opening cut slits for steam to escape.
  4. Brush the heavy cream over each apple cup and sprinkle the the crust with the turbinado sugar.
  5. Place custard cups on a lined cookie sheet and bake for 25-30 minutes until the crust is golden brown and the apple is tender.
  6. Let cool for 10 minutes. Serve topped with ice cream and caramel sauce.

 

Twinkie Pie

Twinkie Pie

Twinkie Pie

 

Dateline 2012 ……the death of the Twinkie……wha…wha….wha……..

How could we go on without the golden sponge cake with the creamy filling! I mean twinkles are almost as American as apple pie and baseball. They have been the snack in many a sack lunch…… forever!

Well, at least since they were invented in Muscatine, Iowa on April 6, 1930. Originally, they were banana crime filled, but a ration on bananas during WWII had the company switching to vanilla creme. The change was so popular, that other than for occasional special promotions, it was never switched back.

But, as we all changed to a healthier lifestyle…….well some of us….lol, the Hostess company fell on hard times, and filed bankruptcy, ending all the snack cakes and treats we have come to love. But wait…….some really smart folks brought back the Twinkie……..hallelujah!!!!

Now this enables me to copy-cat a recipe from Pinterest ……….Twinkie Pie!!!!!
You find anything and everything on Pinterest. In my searching I saw this recipe and knew I had to try it……..Very Culinary is where I copied the Twinkie Pie from……very glad I ran across it. It was super easy to make, and if you have kids it would be fun for them to help and all kids like Twinkies.

Twinkie Pie 1

I was pretty sure Tim thought I was crazy when I said I had to try this Twinkie Pie. But, I think he is glad I did. It was our dessert last night…….topped with a dollop of cool whip………and it will be dessert again tonight………what time is it?????

Twinkie Pie Collage

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Twinkie Pie

Twinkie Pie
  • Author: Very Culinary
  • Yield: 8

Ingredients

  • Ingredients
:
  • 1 box (10 count) of Twinkies
  • 3 eggs
  • 1 stick unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 tablespoon vinegar
  • 9-inch Pillsbury deep pie crust
  • whipped cream

Instructions

  1. Directions:
  2. Preheat oven to 350.
  3. Unwrap all the twinkles; cut each one lengthwise in half and then horizontally so you have 6 pieces per Twinkie.
  4. In a large bowl, whisk the eggs, butter, sugar, vanilla, and vinegar until well combined. Gently fold in the Twinkie pieces with a spatula. Mixture will be thick.
  5. Pour into the pie shell and bake for about 40 minutes; until set and the top is golden.
  6. Let cool, slice, and definitely serve with whipped cream!