My Dad’s pie of the season is Candy from a local restaurant, I normally buy one for him every year, but this year I decided to attempt to make my own version of the candy cane pie.

I think I did pretty good, it tasted pretty much the same just didn’t have the red and green chips. The silk recipe was inspired from Baking Delights but I adapted it to get what I was looking for out of it.

Candy Cane Pie (From: Myself)

• 1 chocolate crumb crust
• 1/2 c. melted chocolate
• 1 c unsalted butter
• 3/4 c sugar
• 6 ozs good quality white chocolate melted in 1/3 c heavy cream and cooled to room temperature
• 1 tsp vanilla flavor
• 1/2 tsp almond flavor
• 1 lg. cool whip
• 2 eggs
• 1 bag andes mints

Pour melted chocolate into crust and set.

Beat butter and sugar until no longer grainy. This can take several minutes.

Add melted chocolate and beat in.

Continue beating while adding flavorings and 1 cup cool whip.

Add eggs, one at a time. Beat for several minutes after each addition.

Mix in a cup of andes mints.

Pour into crust, top with cool whip and garnish with andes mints.

Chill for atleast 4 hours.

Adams work is having a chili cook-off in honor of Halloween, I made a giant pot of chili and hope to win the cook-off which would result in me getting a dutch oven. So I figured I should make a yummy dessert to whoo the judges.

I found this recipe when searching for something to make for my work, it looked very yummy, and very simple. Sadly I didn’t get a piece but the batter tasted amazing. Adam said it tasted as good as it looked, I am going to make this again so I can taste it myself.

Turtle Pumpkin Pie (From: Pillsbury)

• 1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
• 1  Graham Cracker Pie Crust
• 1/2 cup plus 2 Tbsp. Pecan Pieces, divided
• 1 cup cold milk
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1 cup canned pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided 

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups COOL WHIP. Spread into crust.

Refrigerate at least 1 hour. Top with remaining Cool Whip, caramel topping and pecans just before serving.

Adam and I take every chance we get to go to Trader Joes, last week we went to dinner at my Grandparents and TJ’s is on the way to their house. So we stopped. I spotted a bag of key limes and wanted to give it a try. I know Adam LOVES key lime pie and I am always up for a new mission

I decided to use the recipe for Peabodys blog, I haven’t tried tons of recipes from her blog, but all that I have I have loved. This recipe didn’t let me down either, although I am not a large key lime fan, Adam said this was very good.

I figured this would also be a great way to participate in this Junes tasty tools event. (I will be posting Mays tasty tools in the next few days too!) I have loved this event so far. Although I don’t have a juicer and don’t really know a need for one, I knew my mom had one and I made this pie at her house, so I borrowed her juicer.

Peabody’s Camping Key Lime Pie with Coconut-Pecan Graham Cracker Crust (From: Peabody)

• 1/2 cup key lime juice, fresh if possible
• 1/4 cup heavy whipping cream
• 1/3 cup Mascarpone cheese, room temperature
• 1 can (14 ounces) sweetened condensed milk
• 1 to 2 teaspoons finely grated lime or key lime zest, divided
• 5 egg yolks
• whipped cream, for garnish
• 1 coconut-pecan graham cracker pie shell (recipe follows)

Whisk sweetened condensed milk with the egg yolks. Whisk in Mascarpone cheese. Stir in whipping cream and lime juice. Stir in 1 to 1 1/2 teaspoons lime zest. Pour into a prepared graham cracker crust and bake at 325° for 15 to 20 minutes.

Coconut-Pecan Graham Cracker Crust

• 1 ¾ cups crushed graham cracker crumbs
• 1/3 cup sweetened coconut flakes
• 1/3 cup sugar
• 1/3 cup pecans
• 7-8 TBSP melted butter

In a food processor, blend together graham cracker crumbs, coconut, sugar and pecans. You want to make sure that none of the coconut is visible. Add about 7 TBSP melted butter. Pulse a few times. If it seems like it needs more butter add the remaining TBSP. Pour contents into a pie pan and press to form a shell. I used 4 mini pie shells.

Bake crust for 10 minutes at 400F. If you are using the mini pie pans, pre baking is not necessary.