Chocolate Chip Cookie Dough Pie

Pie Crust Dough:

• 1 1/2 C flour
• 1/2 teaspoon salt
• 1/4 C shortening
• 1/4 C butter, cut up, or shortening
• 1/4 cup cold water

Directions for Pie Crust (unbaked):

1. In a medium bowl stir together flour and salt.  Cut in shortening and butter until pieces are pea size.
2. Sprinkle in 1 tablespoon of water at a time until dough is combined.
3. Gather dough into into a ball, kneading gently until it holds together.
4. On a lightly floured surface, flatten the pastry using your hands and then roll pastry from center to edges into a circle about 12 inches in diameter.
5. Place pastry dough in pie plate without stretching it.
6. DO NOT BAKE THE PIE CRUST DOUGH

Filling:

• 2 eggs
• 1 1/2 C flour
• 1/2 C granulated sugar
• 1/2 C packed brown sugar
• 3/4 C real softened butter
• 1 C chocolate chips
• 1 C chopped pecans

Directions for Pie Filling:

1. Beat eggs on high speed until foamy.  Beat in flour, granulated sugar and brown sugar.  Beat in butter.  Stir in morsels and nuts.  Spoon into pie shell.
2. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean.  Cool on wire rack or serve slightly warm.

Caramel-Pecan Chocolate Dessert

Thanks to Betty Crocker for this delight!

INGREDIENTS

• 1 package (1 lb 3.8 oz) Betty Crocker® fudge brownie mix
• 1/4 cup water
• 1/2 cup vegetable oil
• 2 eggs
• 1 cup milk chocolate chips
• 1/2 cup whipping (heavy) cream
• 20 caramels (from 14-oz bag), unwrapped
• 1 egg, beaten
• 1 cup broken pecans
• 3/4 cup whipping (heavy) cream
• 2 tablespoons powdered sugar

DIRECTIONS

1. Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°). Grease bottom and side of 10-inch springform pan with shortening. In medium bowl, stir brownie mix, water, oil and 2 eggs until well blended. Stir in chocolate chips. Spread in pan.
2. Bake 50 to 60 minutes or until puffed in center and toothpick inserted near center comes out clean. Cool completely, about 1 hour.
3. Meanwhile, in 1-quart saucepan, heat 1/2 cup whipping cream and the caramels over medium heat, stirring frequently, until caramels are melted. Stir small amount of the hot mixture into beaten egg, then stir egg back into mixture in saucepan. Cook over medium heat 2 to 3 minutes, stirring constantly, until thickened. Stir in pecans. Spread over brownie. Refrigerate uncovered at least 3 hours until chilled.
4. Run metal spatula around side of pan to loosen dessert; remove side of pan. Transfer dessert on pan base to serving plate. In chilled small bowl, beat 3/4 cup whipping cream and the powdered sugar with electric mixer on high speed until stiff peaks form. Spoon whipped cream in 12 dollops around edge of dessert. Cut into wedges to serve. Store covered in refrigerator.

Caramel Pecan Turtle Cookies

INGREDIENTS

Cookie:

• 1 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
• 1 1/2 cups sugar
• 1/2 cup brown sugar
• 2 tablespoons milk
• 3 eggs
• 1 teaspoon vanilla
• 4 1/2 cups flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons cream of tartar
• 1 teaspoon salt

Caramel and Chocolate Topping:

• 28 caramels
• 2 tablespoons milk
• 30 pecan halves
• 1 (6 ounce) package semi-sweet chocolate chips

DIRECTIONS

1. Cream Butter Flavor CRISCO® and sugars together. Add milk. Beat in eggs one at a time; add vanilla. Combine flour, baking soda, cream of tartar and salt. Mix into creamed mixture. Chill for one hour.
2. Heat oven to 350 degrees F.
3. Roll out 1/3 of the dough at a time, to about 1/4-inch thickness on a floured surface. Cut out with 2 1/4-inch cookie cutters. Place 2 inches apart on un-greased baking sheet.
4. Bake for 5-6 minutes, or until edges are slightly golden. Remove immediately to cooling rack.
5. Combine caramels and milk in microwave-safe bowl. Cover with waxed paper. Microwave at 50% (MEDIUM) for 1 minute. Stir. Repeat until smooth (or melt on rangetop in small saucepan on very low heat). Drop rounded teaspoonfuls on top of each cookie. Place 3 pecan halves around edge of caramel to resemble turtle.
6. Place chocolate chips in microwave-safe cup. Microwave at 50% (MEDIUM) for 1 minute. Stir. Repeat until smooth (or melt on rangetop in small saucepan on very low heat). Spread rounded teaspoonfuls over top of caramel. Do not cover the pecans. Cool completely.

Chocolate Cashew Pie

INGREDIENTS

• 1 refrigerated pie crust, softened as directed on box
• 3/4 cup light corn syrup
• 1/2 cup sugar
• 3 tablespoons butter, melted
• 1 teaspoon vanilla
• 3 eggs
• 1 cup semisweet chocolate chips
• 1 cup cashew halves
• 10 whole cashews
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 2 tablespoons unsweetened baking cocoa

DIRECTIONS

1. Heat oven to 325°F. Place pie crust in 9-inch glass pie plate; make a decorative edge on crust.
2. In large bowl, using whisk, beat corn syrup, 1/2 cup sugar, the melted butter, vanilla and eggs. Reserve 2 tablespoons chocolate chips. Stir in remaining chips and cashew halves. Pour into pie crust.
3. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until set and golden brown. Cool at least 4 hours.
4. In small bowl, microwave reserved 2 tablespoons chocolate chips on High 45 to 60 seconds or until melted. Dip large end of each whole cashew into melted chocolate. Place on wax paper-lined cookie sheet and refrigerate 15 to 20 minutes or until chocolate is set.
5. In medium bowl, combine whipping cream, 2 tablespoons sugar and the cocoa. Beat until stiff peaks form. Pipe whipped cream around edge of pie; garnish with chocolate-dipped cashews. Store in refrigerator.

If desired, omit unsweetened baking cocoa in whipping cream for a whiter dollop.

Chocolate Mousse Macadamia Tart

Luscious layers of nuts and chocolate are special enough in this dessert, but the pie crust dough blended with macadamias kicks it up a notch.Ingredients

Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 oz bittersweet chocolate (from 6-oz bar), chopped
1/2 teaspoon vegetable oil

Macadamia Nut Filling
1/4 cup granulated sugar
2 tablespoons light corn syrup
1/3 cup butter or margarine, softened
1/3 cup whipping cream
1 cup chopped macadamia nuts

Chocolate Filling
1 cup powdered sugar
1 package (3 oz) cream cheese, softened
1 teaspoon vanilla
5 oz bittersweet chocolate (from 6-oz bar), melted
1 1/2 cups whipping cream

Topping
1/2 cup whipping cream
1 tablespoon powdered sugar
1/4 teaspoon vanilla

Garnish, if desired
1/3 cup toasted macadamia nuts*, coarsely chopped

Directions

• Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 10-inch tart pan with removable bottom or 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
• In small bowl, microwave 1 oz chocolate and the oil uncovered on High 20 to 30 seconds, stirring every 10 seconds, until melted. Spread in bottom of crust.
• In 1-quart saucepan, mix granulated sugar and corn syrup; cook over medium heat 4 to 6 minutes (do not stir). Stir in butter, 1/3 cup whipping cream and 1 cup macadamia nuts. Cook 4 to 5 minutes, stirring frequently, until hot. Carefully spread in crust. Freeze until set, about 20 minutes.
• Meanwhile in large bowl, beat 1 cup powdered sugar, the cream cheese and vanilla with electric mixer on high speed until smooth. Add melted chocolate; beat until smooth. Gradually add 1 1/2 cups whipping cream, beating until soft peaks form. Spread chocolate filling over nut filling. Refrigerate until filling is set, 2 to 3 hours.
• In medium bowl, beat topping ingredients with electric mixer on high speed until stiff peaks form. Spoon over chocolate filling. Top with toasted macadamia nuts.

*To toast macadamia nuts, heat oven to 350°F. Spread macadamia nuts in ungreased shallow pan. Bake uncovered 8 to 10 minutes, stirring occasionally, until golden brown.