• Whisk pudding mix and milk, then whisk in peanut butter. Mixture will be thick. Fold in half the container (4 ounces/113g) Cool Whip.
• Spread mixture in prepared pie crust. Cover and chill 4 hours or overnight. Before serving, top with remaining Cool Whip and chopped peanut butter cups.

Blind Bake the Pie Crust:

• NOTE: this blind baking method in step 2 is for my all butter pie crust. If you are using a frozen or refrigerated crust from the store, follow the package directions to blind bake the crust.
• Preheat oven to 425°F. Place pie crust in 9-inch pie plate and chill until firm while oven preheats. Prick the bottom of the pie crust all over with the tines of a fork. Place a piece of parchment paper in the bottom of the pie crust and fill it with pie weights (or beans or similar item) and bake it for 10-15 minutes. Carefully remove the weights and parchment and continue baking for an additional 10-15 minutes or until the crust is browned and cooked through. Let cool while preparing filling.

Make the pudding:

• Whisk sugar, cornstarch, and salt in a medium saucepan. Whisk in milk. Heat over medium-low heat, stirring constantly, until the mixture is thick and bubbly (about 7-8 minutes).
• Place beaten eggs in a medium bowl. Temper the eggs by whisking the eggs constantly while adding a bit of the hot custard mixture, then pour the egg mixture into the custard while whisking the pudding constantly.
• Cook over medium-low heat until it boils (it will boil quickly) then cook, stirring constantly an additional 2 minutes. Remove from the heat and stir in the vanilla and butter.
• Strain the mixture through a mesh strainer to remove any lumps or bits of egg that may have cooked. Cool to room temperature.

Make the whipped cream:

• Make the whipped cream the same day you serve the pie. Beat heavy whipping cream with a hand or stand mixer fitted with the whisk attachment. Beat on high speed, adding the powdered sugar and vanilla during mixing, until stiff peaks form.

Assemble the pie:

• Slice bananas. Layer a single layer of banana slices on the bottom of your pie crust. Top with half the pudding, add more bananas, then the rest of the pudding. Chill until ready to serve, then top with whipped cream.
• Store leftovers loosely covered in the refrigerator for up to 2 days.

• Line a 8×8” or 9×9” pan with foil and spray with cooking spray.
• Toast your pecans over the stove or in a 350°F preheated oven. Set aside to cool.
• Mix corn syrup and evaporated milk in a large microwave safe bowl. Stir until mixed. Microwave on high for 3 minutes. Stir in the white chocolate chips until melted.
• Stir in powdered sugar, maple extract, and vanilla and beat 1-2 minutes with a wooden spoon until thick and glossy.
• Spread in prepared pan. Top with toasted pecans in a single layer and press lightly to adhere.
• Chill 2 hours or until firm. Slice into squares. Store in an airtight container.

• Beat heavy cream in a large bowl or stand mixer until stiff peaks form, adding the sugar and vanilla during mixing.
• Spread dulce de leche in the bottom of the pie crust. Top evenly with banana slices.
• Spread whipped cream over the top of the pie, making sure it covers all of the bananas and touches the crust, stopping air from getting into the pie. This will slow the browning of the bananas.
• Sprinkle with chocolate shavings, if desired. Chill until ready to serve. Serve within 24 hours.

• Preheat oven to 375°F.
• Place your pie crust in a 9-10-inch pie plate. Please note: this pie gets very full. It’s pictured made in a standard 9” pie plate.You can use a 9-inch, 9-inch deep dish or 10-inch pie plate, or two 7-inch pie crusts. If you’re using anything smaller than 9-inch there will be extra filling. Use any extra filling to make mini pumpkin pies (see below). Place pie plate on a cookie sheet for baking.
• Place all ingredients in a large bowl. Whisk until smooth. Pour into pie plate.
• It’s best if you cover the edges of the pie crust with aluminum foil or a pie crust shield before you start baking. Remove the foil after 50-60 minutes of bake time.
• Carefully transfer pie to oven and bake for 60-75 minutes. I’m giving a large range in time because it depends on what size pie plate you’re using and your oven. My 9” pie plate took 70 minutes. It’s done when the center looks solid. Cool completely, then wrap tightly and chill for at least 4 hours before serving. Serve with whipped cream. Store in refrigerator.
• To make mini pies: use a round cookie cutter or mason jar lid to cut circles out of pie crust. Press into mini muffin pans and fill with about 1-2 tablespoons pie filling. Bake time will be about 20-30 minutes.

• Bake crust according to package or recipe directions for one crust pudding pie. Let cool.
• Place the sugar, salt, cornstarch, and milk in a medium saucepan. Cook over medium-high heat, whisking/stirring almost constantly, until thick and bubbly (about 7-8 minutes), then reduce the heat to low and cook 2 minutes more.
• Stir a small amount of hot milk mixture into the lightly beaten eggs. Make sure you’re whisking the entire time so you don’t scramble the eggs. Pour the milk and egg mixture back into the pan. Bring to a boil and cook, stirring constantly, 2 minutes more. It will boil very quickly after you add it back to the pan.
• Remove the pudding from the heat and stir in the butter, vanilla extract and 2 teaspoons coconut extract. Strain the pudding into a medium bowl to make sure no egg bits remain.
• Stir in 2 cups coconut. Cover and chill for at least 30 minutes up to overnight.
• To assemble the pie: place a thin layer of pudding on the bottom of the crust. Place sliced bananas in a single layer and then top with remaining pudding. Cover pie and chill for at least 2 hours or overnight.
• Toast the remaining one cup of coconut in a heavy bottomed skilled over medium-low heat. Stir continuously until the coconut browns. Remove from heat immediately. Coconut toasts fast and burns fast, don’t stop watching it while you’re cooking!
• Before serving, make the whipped cream. Beat the heavy whipping cream on high speed, adding 1 teaspoon of coconut extract and powdered sugar slowly during mixing. Beat until stiff peaks form. Top pie with whipped cream and toasted coconut. Serve within 2 days.

• Preheat oven to 350°F. Spray a 9” or a 9.5” pie plate with cooking spray.
• Lay 2 cups pecan halves in the bottom of the pie plate.
• Whisk eggs, corn syrup, sugar, melted butter, and salt in a large bowl. Pour into prepared pan. Tap the pan on the counter a few times to raise the pecans up to the top.
• Bake for about 35 minutes, until the center is only slightly jiggly when pan is gently shaken. Cool slightly before serving.
• Serve with pie crust dippers, shortbread cookies, a spoon, or graham crackers. Note: you can use Pillsbury refrigerated pie crusts or a from scratch pie crust to make your dippers.
• To make the dippers: cut 2″ circles of pie crust, sprinkle each with a pinch of sugar and bake until golden, 14-18 minutes.

• Preheat oven to 350°F.
• Place pie crust in a 9” pie plate, crimping as desired. Press the sides of the crust so they are firmly attached to the edges of the pie plate.
• Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment (or you can use a hand mixer). Add eggs and vanilla and beat until combined. Add baking powder, salt, and flour and mix.
• If you are using a stand mixer, add your candy bars to the bowl and mix on medium-high to chop of the candy. (The strength of the mixer is enough to break up soft pieces of candy, like Reese’s or Rolos.) If you’re using a hand mixer, coarsely chop the candy, the mix it into the dough.
• Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands). Press some remaining candy on the top for decoration. Press the sides of the crust that are showing with the tines of a fork a few times.
• Bake for about 24-30 minutes, until the crust is browned and the top of the pie is golden. It may still be a little jiggly in the center. Cool completely before cutting. Serve by itself or with whipped cream or ice cream.

• Preheat oven to 425°F.
• Place pie crust in a 9” pie plate and decorate the edges as desired. Chill until ready to fill.
• Whisk eggs, sugar, corn syrup, melted butter, salt, and cornstarch until smooth and combined.
• Place toffee bits in the bottom of the prepared pie crust, then place the almonds on top. Pour the pie filling over the top and let the pie sit for a few minutes to allow the almonds to naturally rise to the top. (It’s important the toffee goes in before the almonds because it will weigh the almonds down if it goes in on top of them.)
• Place the pie on a cookie sheet (in case of spillage). Cover the outer edges of the crust with a pie crust shield or strips of foil. Bake for 10 minutes at 425°F, then lower the temp to 350°F and bake for an additional 50-60 minutes, or until the almonds are very toasted and the pie is just a bit jiggly in the center. It will set as it cools. Cool completely before slicing.

• Preheat oven to 350°F. Spray a 9-inch pie plate with cooking spray.
• Cream butter and sugars in the bowl of an electric mixer fitted with a paddle attachment. Beat in egg and vanilla. Mix in baking soda and salt. Slowly beat in flour. Mix in oats. Stir in chocolate chips and pecans.
• Press cookie dough into prepared pan. Bake for about 20-24 minutes, until the top is golden and a toothpick comes out clean.
• Cool at least 20 minutes before serving. Slice and serve with ice cream and chocolate sauce or just heap it all on the full pie and eat with a fork. Ice cream suggestion: something salted caramel goes wonderfully with the flavors of the cookie!