Before we delve into my recipe and tips, I thought it might be helpful to go over a few facts about the keys to a flaky pie crust. It’s really not complicated – it’s all about the fat (butter, shortening, lard) and the flour, and how they interact during the mixing and baking process.
 
Flakiness is achieved when cold fat is cut into the flour, creating small, pea-sized pieces. These chunks of fat remain distinct in the dough and during baking, the fat melts, creating pockets that separate the layers of dough, resulting in flakiness.

 You only need a handful of simple ingredients to create this homemade pie crust recipe (details including quantities are included in the recipe card below):

• All-purpose flour
• Butter
• Shortening
• Table salt
• Ice water

Here’s how you create this easy recipe for pie crust dough:

1. Combine dry ingredients.
   Place the flour and salt in the bowl of a food processor fitted with the steel blade. Cover and pulse 2 or 3 times to mix.
2. Add fat; blend.
   Add the shortening and butter to the flour mixture and process for 5 to 10 seconds or until the dough is the size of small peas.
3. Add water; blend; test.
   Add 3 tablespoons of cold water and pulse 2 to 3 times. Watch the dough carefully and stop the machine as soon as the dough starts to clump together. It will look rough and lumpy and there may be pieces of shortening. If it looks too dry and crumbly, sprinkle in more water and pulse 1 more time. Do not allow the dough to form a ball on the machine blades as it will be overworked and tough.
   
   Pinch the dough together with your fingers; if the dough holds together, it is done.
4. Form dough into disc; refrigerate.
   Turn dough out onto a piece of plastic wrap. Form the dough into a flat disc around 5 to 6 inches in diameter, wrap with plastic wrap, and refrigerate for at least 30 minutes (up to 2 days). Can also be frozen at this point.
5. Prep dough for rolling.
   Take dough out of the refrigerator and let it sit at room temperature for around 5 minutes – this makes it easier to roll.
6. Roll; place in pie plate.
   On a lightly floured work surface, roll dough to an even 1/8-inch thickness and into a 12-inch circle. (See Tip above.) Transfer into an 8 or 9-inch pie plate. Poke the bottom of the crust all over with a small fork.
7. Finish edges; refrigerate.
   Fold over edges and crimp. Refrigerate the pie shell for at least 30 minutes before baking.

After all of my pie experiments, I’ve concluded that pie crusts should be at least partially baked before filling – even pies that you are going to fill and bake. Here’s how to pre-bake this flaky pie crust:

1. Preheat oven to 375 degrees F.
2. After refrigerating pie crust in the pie plate for at least 30 minutes, prick the bottom of the crust with a small fork in several places.
3. Line crust with aluminum foil or parchment paper and fill evenly with pie weights. 
4. Place pie dish on a rimmed baking sheet and bake for 15 minutes (20 minutes if deep dish). Remove weights and foil and continue cooking for another 5 minutes. Set aside to cool.

Here are a few pie recipes, both sweet and savory, that I’ve used with this crust:

• Homemade Chiffon Pumpkin Pie
• Chocolate Pecan Pie
• Blueberry Peach Pie
• Rhubarb Pie
• Tortière – Meat and Potato Pie
• Tomato Pie Recipe Southern Style
• Garden Vegetable Quiche

Here’s all you need to make this quick and easy plum dessert (details, including quantities, are included in the recipe card below):

• Frozen puff pastry sheets
• All purpose flour
• Butter
• Ripe but slightly firm plums (any kind) – try to select ones that are approximately the same size
• Granulated (white) sugar
• Fresh mint
• Lemon zest
• Ground cinnamon
• Apricot jam or preserves
• Vanilla ice cream, for serving (optional)

How to Make Plum Tarts

While these delectable Individual Plum Tarts look like they take more effort to make, they don’t. Beautiful and scrumptious, these tarts make for an impressive, easy to prepare recipe. Here’s a video showing how to create these enticing desserts, followed by step-by-step instructions with photos:

Here are a few ideas for varying this recipe:

• Add orange zest (in addition to or in place of the lemon zest).
• Substitute chopped fresh basil for the mint.
• Use currant or other fruit flavored jam in place of apricot.
• Add 1/8 teaspoon ground nutmeg.

I like to serve these tarts at room temperature, topped with a scoop of vanilla, butter pecan or sea salt caramel ice cream.

How do you eat these plum pastries? (Do you cut it?)
I recommend eating these pastries with a knife and fork.

How do you transport individual plum tarts?
If taking these tarts to a pot luck or as a contribution to dinner at another home, cool, leave on the cookie sheets and cover with plastic wrap. Don’t stack them!

Here’s what you’ll need to create an impressive pie with a lattice top:

Tools:

• Pie dish
• Rolling pin
• Pastry wheel (preferably fluted), pizza cutter (also called a pizza wheel),, or large sharp knife
• Optional: a silicone mat

Ingredients:

• 2 pie crusts (I recommend our Easy Flaky Pie Crust), refrigerated
• Prepared pie filling, for 1 pie (I recommend mom’s Rhubarb Pie)
• All-purpose flour (for the rolling surface, to keep the dough from sticking)
• 1 large egg (for the egg wash to brush on top)

You have two options for making your lattice pie crust ahead of when you plan to assemble and bake the pie:

1. Freeze dough.
   Prepare dough for 2 pie crusts but don’t roll; wrap individually in plastic wrap (or place in a freezer-safe zip top baggie) and freeze for up to 2 months. Thaw dough overnight in the refrigerator.
2. Alternatively, weave and freeze.
   Prepare dough for 2 pie crusts, wrap one per the instructions above, and freeze. Weave the second crust, placing the woven crust on a piece of wax paper, on a cookie sheet. Once woven, place in the freezer and, once frozen, wrap well and return to freezer (I put it on a piece of cardboard to free up my cookie sheet). It will last for up to 2 months. Thaw woven crust overnight in the refrigerator.

Here’s what sets this Frozen Peppermint Chocolate Cheesecake apart and makes it the perfect dessert for any special occasion, especially for Christmas or Valentine’s Day:

• Perfect fusion of flavors. Indulge in the classic pairing of indulgent chocolate and the invigorating coolness of peppermint.
• Textural delight. Experience a delightful interplay of textures as the creamy cheesecake meets the satisfying crunch of crushed candy canes and chocolate bits.
• Feast for the eyes. Elevate your dessert table with this visually enticing dessert. The dark chocolate crust, pink filling, and vibrant red and white candy cane pieces on top make it a showstopper that’s as delightful to look at as it is to eat.
• Easy to prepare. With straightforward steps, you can create a stunning dessert that will leave your guests thinking you spent hours in the kitchen.
• Make ahead. Prepare this Frozen Chocolate Peppermint Cheesecake when it’s convenient and freeze it for up to one month.

To create this great make-ahead dessert, you’ll need the following ingredients:

• Oreo cookie crumbs. Sometimes you can find these in a box at the grocery store. If not, finely grind around 20 cookies in a food processor. See other substitutions below.
• Butter. Can use salted or unsalted. The butter is used to bind together the cookie crumbs to form the crust.
• Cream cheese. I recommend using the Philadelphia brand.
• Sweetened condensed milk. I recommend using Eagle Brand. It provides extra creaminess without the added moisture in traditional milk, and also adds sweetness, eliminating the need for sugar.
• Crushed hard peppermint candy. I like to use candy canes because they are the easiest to crush. If not available, round peppermint candies can also be used. See directions below on how to crush.
• Mini chocolate chips. These smaller-size chips are more subtle in both taste and texture, adding more chocolate flavor without overpowering the filling.
• Whipping cream. Heavy or regular whipping cream can be used.

Here’s how easy it is to make this impressive no bake dessert:

1. Prepare crust.
   In a medium mixing bowl, stir together cookie crumbs and melted butter. Firmly press into the bottom of either a 9” springform pan or a 9 by 13-inch pan. Wrap with plastic wrap or foil and refrigerate.
2. Combine cream cheese, milk, candy, and chocolate chips.
   Beat softened cream cheese at high speed with an electric mixer until fluffy. Add condensed milk and beat well, stopping to scrape down the sides of the bowl once or twice during the process. Stir in peppermint candy and chocolate chips.
3. Whip cream; add to filling.
   Using an electric mixer, whip the cream in a large bowl until peaks form and fold into the cream cheese mixture until no white streaks remain.
4. Spoon cheesecake batter into crust; freeze.
   Spoon filling into the prepared pan, smoothing the top. Wrap with plastic wrap or aluminum foil and freeze until firm (at least 4 hours, preferably overnight).

Remove cheesecake from the freezer shortly before serving – it melts fairly quickly. Garnish the top with whipped cream piped into stars and/or crushed peppermint candies.

Here are a few garnish and other presentation ideas:

• Pipe whipped cream stars around the rim of the cheesecake and in the middle, then add crushed peppermint on top of the stars.
• Before piping on the whipped cream and adding the crushed peppermint, sprinkle the top with cocoa powder or chocolate cookie crumbs. (photo)
• Add a dollop of whipped cream and a drizzle of dark chocolate sauce to each slice.
• Sprinkle the serving plate (or individual dessert plates) with powdered sugar or cocoa powder.
• Sprinkle the top with chopped toasted pecans.

While our Chocolate Peppermint Cheesecake recipe is delicious and full of flavor as is, you can customize it to suit your tastes. Here are a few ideas:

• Spread a layer of fudge sauce over the top of the frozen cheesecake, then garnish with whipped cream and/or crushed peppermint.
• Substitute ginger snap or graham cracker crumbs for the Oreo cookie crumbs, and sprinkle some over the top of the cheesecake before serving.
• Instead of one large cheesecake, make individual ones in muffin tins. This recipe will make around 16 mini cheesecakes.

Feel free to experiment and get creative with variations to make the Chocolate Peppermint Cheesecake truly your own.

At A Well-Seasoned Kitchen, we celebrate the essence of each season, and this recipe is no exception. Crafted with velvety pumpkin purée and an enticing blend of warm spices, this pie encapsulates the essence of autumn in every delectable bite. Experience a heavenly combination of silkiness, a subtle hint of sweetness, and a delightful burst of pumpkin pie spice with every forkful.

And, the our buttery, flaky pie crust makes this dessert even more special. However, you do have the flexibility to use our pie crust recipe, your own favorite, or opt for a convenient store-bought crust.
 
Not only does this Pumpkin Chiffon Pie tantalize your taste buds, but its vibrant orange hue and piped whipped cream topping also make it an eye-catching addition to your Thanksgiving dessert spread. The chiffon filling’s lightness offers a refreshing departure from the typical, heavier pumpkin pie.
 
Get ready to elevate your Thanksgiving celebration with a dessert that’s as visually stunning as it is delectable!

While both Pumpkin Chiffon Pie and traditional Pumpkin Pie feature the warm flavors of pumpkin and spices, there are a few key differences between the two. Pumpkin Chiffon Pie is known for its light and airy texture, due to adding whipped egg whites into the filling. It has a delicate and silky consistency that melts in your mouth. On the other hand, classic Pumpkin Pie has a denser, more custard-like texture.
 
Pumpkin chiffon pie took off in the mid-20th century, thanks to the rise of easy, time-saving recipes and the convenience of canned pumpkin purée. Inspired by the chiffon pie craze started by pastry chef Monroe Boston Strause in the 1930s, it offered a lighter, silkier alternative to the more dense traditional pumpkin pie. By the post-WWII era, it had become a holiday favorite—and it still is today, with plenty of delicious variations.

 To make this fluffy pumpkin pie, you will need the following ingredients:

Pie Crust and Filling

• Favorite pie dough, enough for one crust of a 10-inch deep dish pie dish. I prefer my homemade pie crust, but you can use store bought
• Eggs
• Canned pumpkin purée – not pumpkin pie filling. I only use Libby’s 100% Pure Canned Pumpkin
• Light brown sugar
• Granulated (white) sugar
• Salt
• Unsulphured Molasses
• Good quality dark rum
• Ground cinnamon
• Ground ginger
• Ground nutmeg
• Heavy whipping cream
• Whole milk

Whipped Cream Topping

• Heavy cream
• Good quality dark rum
• Powdered (confectioners’) sugar
• Vanilla extract
• Ground cinnamon

Here’s step-by-step instructions on how to make this spicy pumpkin pie:

Pie Crust and Filling

1. Prepare pie crust.
   Line a 10-inch deep dish pie pan with the pie crust, making a strong fluted rim that extends up to the very top (even slightly higher if possible) of the dish. (If you are using purchased refrigerated pie crust, you will need to roll it out a bit to make it slightly larger.) Do not prick the bottom of the pastry.
2. Prepare egg wash.
   In a small bowl, whisk together 1 whole egg and 1 tablespoon water. Brush over bottom of pastry.
3. Prepare pumpkin batter.
   Using an electric mixer, blend together the pumpkin, sugars, salt, molasses, rum, cinnamon, ginger, nutmeg, cloves, egg yolks, cream, and milk just until mixed. Set aside. 
4. Whip egg whites.
   In another bowl, beat the egg whites until foamy. Add a pinch of salt and continue beating to form soft peaks. With the mixer running, slowly add 1 tablespoon of sugar and continue beating to form stiff, shiny peaks. Stir 1/4 of the egg whites into the pumpkin mixture, then fold in the rest just until mixed.
5. Place batter in pie shell.
   Immediately pour batter into the prepared pie shell, filling up to 1/2-inch below the top of the of the crust.
6. Bake pie.
   Bake the pie for 15 minutes. When the rim of the crust just starts to brown, reduce the oven temperature to 375 degrees and continue baking for another 15 minutes – lower the heat if the pastry is browning too much. Lower the heat again to 350 degrees and continue baking for another 15 minutes, or until filling 2 inches from the edge is done (an inserted toothpick will come out clean). Turn off the oven, leave the door open, and let the pie sit in the oven for another 20 to 30 minutes.  You need to watch this pie carefully so that it doesn’t cook too fast – if it does, it will get watery.
7. Cool.
   Remove from oven and place on a wire rack to cool.

Whipped Cream Topping

1.  Whip all ingredients.
   Once the pie is at room temperature,using an electric mixer with the whisk attachment, beat the cream, sugar, rum, and vanilla until very stiff.
2. Optional: cover pie with layer of whipped cream.
   Spoon a few scoops of whipped cream on the pie and spread into a thin layer.
3. Pipe stars.
   Cut the corner off of a ziptop baggie, fit a large star tip into the corner, and fill the bag with the whipped cream. Pipe 1-inch stars on top of the pie, starting on the outside edge, and making circles inside each other. Alternatively, spoon all of the whipped cream on top of the pie and spread into an even layer.
4. Add cinnamon.
   Lightly dust the top with ground cinnamon.
5. Refrigerate.
   Cover pie with plastic wrap or aluminum foil and refrigerate until ready to eat.

While the classic Pumpkin Chiffon Pie is a crowd-pleaser, there are several variations you can try to add your own twist. Here are a few ideas:

• Chocolate Pumpkin Chiffon Pie. Brush the bottom crust with melted chocolate for a surprise twist.
• Pecan Pumpkin Chiffon Pie. Sprinkle chopped pecans evenly over the bottom crust before adding pumpkin filling, for a crunchy texture.
• No chiffon version. If you’re not comfortable whipping and folding in the egg whites, then just combine the whites and yolks and add all at once. The pie won’t be as fluffy, but it will still be delicious.
• Pumpkin Pie Soufflé. If you want a gluten-free option, follow these steps to create a soufflé instead of a pie:
  1. Omit the pie crust but still make the pumpkin filling per our instructions.
  2. Preheat oven to 425 degrees. Butter a large (8 cup) soufflé dish and dust with granulated sugar. 
  3. Spoon pumpkin filling into prepared dish and place on a large rimmed cookie sheet.
  4. Place in oven and immediately turn heat down to 375 degrees. 
  5. Bake soufflé for 40 to 45 minutes, or until puffed up and the top is lightly browned.
  6. Serve immediately with whipped cream topping on the side.

Pumpkin Chiffon Pie is best served chilled. Cover with plastic wrap or aluminum foil and refrigerate until just before serving. 
 
To store leftovers, cover the pie with plastic wrap or aluminum foil, or place it in an airtight container and refrigerate for up to 3 days. The pie may lose some of its fluffiness and/or the crust may become soft over time, but will still be delicious.

Growing up with a mother from Louisville, Kentucky Derby traditions, especially related to food and drink, were a significant part of our family. I continue to follow my mom’s lead, faithfully preparing our family recipes for Mint Juleps, Benedictine Cheese, Pimiento Cheese, and, of course, Pecan Chocolate Pie (our take on the classic Derby-Pie®). 
 
In addition to Derby Day, this dessert has become my favorite pie to serve on Thanksgiving, replacing the traditional pecan pie. We have many chocolate lovers among our friends and family, and this indulgent pie is the perfect way to sneak a bit of chocolate into the Thanksgiving dessert lineup!

Here’s what sets my family’s recipe apart from other Chocolate Pecan Pie recipes: 

• Time-tested. Originating in the 1950s with my maternal grandmother (Nama), this pie recipe has evolved with input from various family members, including enhancements like toasting the pecans and incorporating bourbon. The result is an easily made, well-balanced dessert that’s sure to please.
• Pantry-friendly. You likely already have all the ingredients for this recipe in your fridge or pantry, and they’re readily available at most major grocery stores.
• Special ingredient touches. Coarsely chopping the pecans (rather than using pecan halves) makes the pie easier to cut, serve, and enjoy. And, toasting the chopped pecans intensifies their nutty, caramel-like flavor and adds a delightful crispiness.
• Flaky, never soggy crust. After numerous tests, we’ve found that blind-baking (partially baking) the crust ensures it will be light and flaky. Additionally, brushing the bottom crust with an egg wash during the last 5 minutes of blind-baking creates a seal that prevents sogginess, even when making the pie in advance.
• Flexible crust options. If you prefer using a store-bought pie dough or have your own pie crust recipe, no worries—you can still follow these instructions with your preferred dough.

To make a delicious Chocolate Pecan Pie to rival Cracker Barrel’s version, you’ll need the following essential ingredients (quantities are included in the recipe card below):

• Unbaked pie crust for a 9-inch pie – I recommend using our Easy Flaky Pie Crust
• Large eggs
• Light corn syrup (Karo) – See Variations below
• Butter – salted or unsalted; if use the latter, add in a pinch of salt
• Bourbon, optional
• Vanilla extract
• Granulated (white) sugar
• All-purpose flour, preferably unbleached
• Coarsely chopped pecans, lightly toasted
• Semi-sweet chocolate chips

While this decadent Chocolate Pecan Pie is a crowd-pleaser as is, there are many possibilities for customization. Here are a few variations and additions you can try, to make it your own:

• Use dark corn (Karo) syrup instead of light. Using dark corn syrup instead of light will result in a pie that’s slightly darker in color and further enhances the richness of the pie’s flavor. While I often use dark corn syrup in my pecan pie, for this recipe the addition of chocolate and bourbon provides ample depth and flavor. However, dark corn syrup is a good choice if you’re seeking an even more intense taste experience.
• Substitute walnuts for the pecans. Harken back to the original Derby-Pie® recipe and use toasted chopped walnuts.
• Add orange zest. Add 1 tablespoon of orange zest to the pie filling, for a bit of brightness and contrast.
• Top with chocolate and/or caramel sauce. Drizzle chocolate and/or caramel sauce over the pie before serving, to layer on even more gooey deliciousness.
• Flavor your whipped cream topping with bourbon and cinnamon. Serving flavored whipped cream adds complexity, warmth, and a unique twist!

Serving Pecan Chocolate Pie

Once your pie is baked and cooled, it’s time to serve and enjoy this delectable dessert. Slice the pie into individual pieces, then either serve it as is, or add a dollop of whipped cream or a scoop of vanilla ice cream.

As mentioned previously this pie is an excellent choice for Thanksgiving dessert, served alongside pumpkin pie. Alternatively, if you want to serve it as part of a Kentucky Derby dinner, check out my Two Derby Day Dinner Menus, that include our favorite family recipe for Mint Juleps.

Chocolate Pecan Pie can be stored at room temperature the day it is baked. Any longer, and it should be well wrapped and refrigerated or frozen.

Do you have to refrigerate Chocolate Pecan Pie?

Chocolate pecan pie doesn’t need to be refrigerated immediately after baking, but it should be stored in the refrigerator if you plan to keep it for more than a day. Refrigeration helps prevent the filling from spoiling and extends the shelf life of the pie. Wrap the pie with aluminum foil or plastic wrap, or place in an airtight container, to keep it fresh and from drying out.

How long will a Chocolate Pecan Pie last?

Well wrapped and refrigerated, the pie should last up to 4 days. After 2 days, the crust can become soft on the bottom. You can also freeze this pie, and it will last up to 2 months.

There are plenty of reasons why you’ll fall in love with Aunt DeeDee’s Baked Cheesecake recipe:

1. The flavor and texture are simply irresistible. The creamy, smooth filling has just the right amount of tanginess and moisture from the sour cream topping, while the sweet, nutty, buttery graham cracker crust – and topping – perfectly complement the filling and add a delightful crunch to every bite.
2. No springform pan or water bath needed. This dessert is really more of a cheesecake “pie” since it’s baked in a pie pan, making it easier and less time consuming to prepare.
3. Unique technique of freezing the cheesecake, then thawing it before serving, which results in an even creamier texture. According to a former employee of the company that makes their cakes, this extra step is the secret behind the incredibly popular Neiman Marcus cheesecakes.
4. Because you freeze it, it’s easy to make this cheesecake ahead of time and store it in the freezer for up to 1 month. This makes it a great option for meal planning or for when you want to have a dessert on hand for unexpected guests.
5. The recipe’s versatility makes it an excellent base for a wide range of toppings – fresh berries, caramel sauce, chocolate sauce, etc. You can easily create a dessert tailored to your and your family’s tastes.
6. This cheesecake’s versatility also makes it a perfect dessert for virtually any occasion, from a casual weeknight dinner to a fancy dinner party. Your guests will be impressed by the delicious flavors and beautiful presentation. All in all, this cheesecake is a true crowd-pleaser that’s sure to become a new favorite in your dessert repertoire.

Here’s what you’ll need to make this recipe (quantities are provided in the recipe card below):

Graham Cracker Crust and Topping

• Graham cracker crumbs – purchased crumbs are okay, but I prefer homemade – see directions below
• Confectioner’s (powdered) sugar
• Salted butter – can use unsalted, but I like the extra pop of flavor from the salted

Cream Cheese Layer

• Block cream cheese – don’t use low-fat or tub versions
• Granulated sugar
• Large eggs

Sour Cream Layer

• Sour cream – not light
• Granulated sugar
• Vanilla extract

Cutting cheesecake into individual serving pieces can be messy. Here’s the method I’ve found results in clean cuts:

1. Place water in a tall drinking glass. Have paper towels handy.
2. Dip your sharp (not serrated) knife in the water; lightly wipe off excess water with a paper towel (so the knife is damp but not wet). Slowly and firmly cut from the outside edge of the cheesecake to the middle. Make sure to press down to cut through the crust.
3. Using a paper towel, wipe off any food stuck to the knife. Dip knife into water and lightly wipe off excess water. Continue cutting, wiping, dipping, etc. until all pieces are cut.
4. Carefully place a triangular-shaped pie server in between the edge of the pie pan and the crust of the cheesecake. Pressing against the pan, gently slide the server under one piece of cake. Lift up and remove. (It’s much easier after the first piece is removed!)

I also think it’s best to slice cheesecake when cold.

Here are some other topping ideas that pair perfectly with these cheesecake:

• Peach Sauce
• Blueberry Balsamic Sauce
• Strawberry Topping
• Strawberry-Currant Sauce
• Raspberry Sauce
• Purchased caramel sauce
• Your favorite chocolate sauce
• A mixture of fresh blueberries and raspberries
• Crushed or chopped chocolate candy – like Heath Bars, Snickers, Butterfingers, etc.