Have we mentioned before how much we love good food? Our love of food seems to grow immensely when it comes to pies, so why not have a friendly pie bake-off? Our team did just that and below are the winning results. Happy Piegiving (whoops, so sorry about that, we mean Happy Thanksgiving to you and your families this year!)

Reese’s Ice Cream Pie

INGREDIENTS:
1 Pint Heavy Whipping Cream
Powdered Sugar (to taste)
1/2 Gallon Chocolate and Vanilla Ice Cream
Oreo Crust
REESE’S® Cups
REESE’S® Pieces
Hershey’s Chocolate Sauce
REESE’S® Peanut Butter Sauce

INSTRUCTIONS:
1. Let ice cream soften.
2. Meanwhile whip heavy cream with mixer, adding powdered sugar to taste, whip until stiff layer vanilla ice cream in oreo crust.
3. Top with REESE’S® cups and drizzle chocolate sauce and peanut butter sauce.
4. Layer chocolate ice cream and top with whipped cream.
5. Sprinkle REESE’S® pieces.
6. Drizzle chocolate sauce and peanut butter sauce.
7. Freeze until ready to serve (at least 1 hour).

*Recipe by Emilie Cook

Apple Pumpkin Pecan Pie

Crust:
•  Nonstick cooking spray
•  1 prepared pie dough round
•  All-purpose flour for dusting
•  1 large egg white
Pecan Pie Filling:
•  1 1/3 cup pecan halves
•  1/2 cup light corn syrup
•  1/3 cup packed light brown sugar
•  3 tablespoons unsalted butter, melted
•  1 large egg
•  Fine salt
Apple Pie Filling:
•  3 Granny Smith apples
•  2 tablespoons granulated sugar
•  1 tablespoon lemon juice
•  2 tablespoons unsalted butter
•  1 teaspoon all-purpose flour
•  Pumpkin Pie Filling:
•  1 cup pure pumpkin puree
•  1/2 cup heavy cream
•  1/3 cup granulated sugar
•  1 large egg
•  1/2 teaspoon pumpkin pie spice
•  Unsweetened whipped cream, for serving

Instructions:

  1. For the crust: Position the oven rack in the middle of the oven and preheat the oven to 350 degrees F. Coat the bottom and sides of a 9 1/2-inch deep-dish pie pan with nonstick cooking spray.
  2. Roll the pie dough out, if needed, into a 10-inch round on a lightly-floured surface (or between two pieces of floured parchment paper). If the dough gets too warm, refrigerate it to firm up. Ease the dough into the prepared pie pan. Fold the overhanging dough under itself and crimp the edges as desired. Chill for 30 minutes.
  3. Meanwhile, spread the pecans out on a baking sheet and bake until golden and toasted, 8 to 10 minutes. Let cool and separate 1/3 cup; coarsely chop the 1/3 cup pecans for garnish and set aside.
  4. Put the pie pan on a baking sheet and line the chilled pie crust with foil or a large coffee filter and fill with pie weights. Bake until the edges are just barely golden, 15 to 18 minutes. Remove the foil with weights, then brush the bottom and edges of the dough all over with the egg white and continue baking until the bottom of the crust is also just barely golden, 8 to 10 minutes more. Transfer to a rack and cool completely. (Par-bake your pie shell up to 1 day in advance.)
  5. For the pecan pie filling: Scatter the remaining 1 cup pecans in the bottom of the cooled pie shell. Whisk the corn syrup, brown sugar, butter, egg and 1/4 teaspoon salt together in a medium bowl. Pour the egg mixture over the pecans. Bake until just set, 20 to 25 minutes. Transfer the pie to a rack until cool to the touch.
  6. For the apple pie filling: Meanwhile, peel, core and cut the apples into 1/4-inch slices. Toss with the granulated sugar and lemon juice in a medium bowl. Melt the butter in a large nonstick skillet over medium heat, then add the apples and cook, gently stirring occasionally, until the apples are soft but still hold their shape, about 10 minutes. Stir in the flour and cool completely. (Spread the mixture out on a baking sheet in a thin layer to help cool faster).
  7. Pile the cooled apple mixture up and around the edge of the cooled pie (directly on top of the pecan filling) leaving about an 8-inch well in the center of the pie.
  8. For the pumpkin pie filling: Whisk together the pumpkin, heavy cream, granulated sugar, egg and spice in a medium bowl. Pour the filling into the center of the pie (directly on top of the pecan filling) with the apples as a border.
  9. Bake the pie until the pumpkin center is set with just a slight jiggle, 50 minutes to 1 hour. If the crust gets too brown, cover with foil or a pie crust shield. Let the pie cool completely on a rack.
  10. Sprinkle the reserved 1/3 cup chopped pecans around the pie, snug up against the apple filling. Slice and serve with dollops of whipped cream.

*Recipe by Food Network

Impossibly Easy Salted Caramel Apple Mini Pies

Apple Pie Filling:

  • 1 1/2 cups peeled diced (1/4″) Granny Smith Apples
  • 3/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg

Batter:

  • 1/2 cup Oringal Bisquick mix
  • 1/3 cup sugar
  • 1/3 cup milk
  • 2 tbsp butter melted
  • 1 egg

Topping:

  • 3/4 cup sweetened whipped cream
  • 1/2 cup caramel topping
  • 1/4 cup chopped toasted
  1. Heat oven to 375°F. Place paper baking cups in each of 12 regular-size muffin cups; spray with cooking spray. In small bowl, mix Apple Filling; set aside.
  2. In another small bowl, stir together Batter ingredients with whisk or fork until blended. Spoon 1 level measuring tablespoon batter into each paper-lined muffin cup. Top with 2 measuring tablespoons apples. Spoon 1 level measuring tablespoon remaining batter over apples in each muffin cup.
  3. Bake 15 minutes or until set in center and edges are golden brown. Cool 5 minutes; remove from muffin pan. To serve, leave in paper baking cup or remove; place in small individual serving bowls. Top each pie with 1 tablespoon whipped cream, 2 teaspoons caramel sauce and 1 teaspoon pecans; sprinkle with salt.

*Recipe by Betty Crocker

Sweet Potato Pie

  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs, lightly beaten
  • 3/4 cup evaporated milk
  • 2 cups mashed sweet potatoes
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 unbaked pastry shell (9 inches)
  1. In a mixing bowl, cream butter and sugar. Add eggs and mix well.
  2. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well.
  3. Pour into pie shell and bake at 425 degrees for 15 minutes.
  4. Reduce heat to 350 degrees and bake 35-40 minutes longer or until a knife inserted near the center comes out clean.
  5. Cool and enjoy! Tip: store in a refrigerator once cooled.

*Recipe by Taste of Home