Devilish Pie Recipes
MOON PIES
Provided by Trisha Yearwood
Time 1h
Yield 5 servings
Number Of Ingredients 13
Steps:
- For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Whisk together the graham crumbs, flour, baking powder, baking soda and salt in a bowl. In another large bowl, beat the sugar and butter with an electric mixer until fluffy, about 3 minutes. Add the vanilla and egg and beat to combine. Add the graham mixture and beat to incorporate. Knead with your hands to bring the dough together into a ball.
- Flatten the dough into a disk, place it on a piece of parchment paper and roll with a rolling pin into an 11-inch circle, about 1/4 inch thick. Use a 3-inch round cookie cutter to cut out 8 cookies. Reroll the scraps to 1/4 inch and cut out 2 more cookies. Transfer the cookies to the prepared baking sheet. Discard the dough scraps.
- Bake the cookies until the undersides are golden brown and the tops are just set, 9 to 10 minutes. Cool completely on a rack.
- Put about 2 tablespoons of marshmallow creme in the center of a cookie (do not spread) and top with a second cookie to make a sandwich. The creme will ooze to fill the sandwich as it sits. Repeat with the remaining cookies, then freeze until the creme is firm, about 20 minutes.
- For the glaze: Line a baking sheet with parchment paper and place a cooling rack on top. Line a second baking sheet with parchment paper and lightly oil the paper.
- Put the chocolate candy coating in a heatsafe bowl (the smallest, deepest bowl it can fit in without surpassing the rim). Microwave in 30-second intervals, stirring after each interval, until melted and smooth, about 2 minutes.
- Submerge a cookie sandwich in the melted chocolate and pull it out using 2 forks, letting the excess drip off. Transfer to the prepared cooling rack and sprinkle with sanding sugar. Transfer to the oiled parchment on the second baking sheet to set. Repeat with the remaining cookie sandwiches.
DEVILISH CUPCAKES
Chocolate cupcakes made with Betty Crocker™ Super Moist™ devil's food cake mix, decorated with red frosting and coca candy horns and tails - the perfect devilish dessert for Halloween!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- Line cookie sheet with cooking parchment paper. Melt candy melts as directed on package; spoon into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Squeeze bag to pipe melted candy into devils' horn and tail shapes on parchment paper. Refrigerate 10 minutes.
- Meanwhile, in large bowl, beat butter and cream cheese with electric mixer on medium speed until creamy. Gradually add powdered sugar, beating until smooth. Beat in vanilla and food color. Pipe or spread frosting on cupcakes. Insert horns and tail into frosting on each cupcake.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 240 mg
DEVILISH SNACK MIX
Enjoy this devilish snack mix that's made using Chex® cereal, cashews, peanuts and almonds - a crunchy treat to your family on the occasion of Halloween.
Provided by Betty Crocker Kitchens
Categories Snack
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- In large microwavable bowl, microwave butter on High 45 to 60 seconds or until melted. Stir in chile pepper powder, cumin and garlic salt. Add cereal, pretzels, cashews and peanuts; mix well until cereal and nuts are completely coated.
- Microwave uncovered on High 3 minutes, stirring once. Stir in almonds. Spread on ungreased cookie sheet to cool. Store tightly covered at room temperature.
Nutrition Facts : Calories 254, Carbohydrate 17 g, Fat 3, Fiber 3 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 295 mg
DEVILISH PECAN PIE
Number Of Ingredients 7
Steps:
- Sprinkle nuts and chips over bottom of pie shell. In medium bowl, whisk together eggs, agave and vanilla. Blend in butter and pour mixture into pie shell. Bake at 325°F for 50 to 60 minutes or until firm. Serve slightly warm or at room temperature.
Nutrition Facts : Nutritional Facts Serves
DEVILISH PECAN PIE
Number Of Ingredients 7
Steps:
- Sprinkle nuts and chips over bottom of pie shell. In medium bowl, whisk together eggs, agave and vanilla. Blend in butter and pour mixture into pie shell. Bake at 325°F for 50 to 60 minutes or until firm. Serve slightly warm or at room temperature.
Nutrition Facts : Nutritional Facts Serves
DEVILISH PIE
Make and share this Devilish Pie recipe from Food.com.
Provided by Northern_Reflectionz
Categories Pie
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Melt the marshmallows and chocolate bars with the milk in the top of a double boilet. Cool.
- When the mixture is cold, whip the whipping cream and fold inches.
- Pour into crumb crust, and sprinkle with a few reserved crumbs.
- Chill 3 hours, but serve at room temperature.
- Sinful with every bite!
Nutrition Facts : Calories 301.8, Fat 19, SaturatedFat 8.8, Cholesterol 42.9, Sodium 200.1, Carbohydrate 31.7, Fiber 0.5, Sugar 19.1, Protein 2.6
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