9-inch pie crust, chilled
4 large eggs
1 cup light corn syrup
1/3 cup packed light-brown sugar
1/4 cup granulated sugar
4 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
3 cups pecan halves
Lightly sweetened whipped cream, for serving

Preheat oven to 375 degrees with rack set in lowest position.

In a large bowl, whisk eggs, corn syrup, sugars, butter, vanilla, and salt until smooth. Mix in pecans.

Pour mixture into chilled pie crust.

Place pie plate on a rimmed baking sheet.

Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes.

Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.

1/2 (20.5 ounce) package low-fat fudge brownie mix
1/3 cup water
Vegetable cooking spray
1 cup fat-free fudge topping, divided
6 cups low-fat vanilla ice cream, softened
1/3 cup semisweet chocolate mini-morsels
1/4 cup Malibu rum (or 1/4 cup rum and 1/2 teaspoon coconut extract)
1-1/2 tablespoons flaked coconut, toasted
Strawberry fans (optional)

Combine 1/2 package brownie mix and 1/3 cup water, stirring just until dry ingredients are moistened. Reserve remaining brownie mix for another use.

Pour batter into a 9-inch springform pan coated with cooking spray.

Bake at 350 degrees for 15 minutes or until edges pull away from pan slightly. Let cool in pan on a wire rack.

Spread 1/2 cup fudge topping over brownie.

Combine ice cream, chocolate morsels, and rum in a large bowl, stirring well.

Spread ice cream mixture over brownie. Freeze 2 hours or until firm.

To serve, remove pie from pan.

Drizzle remaining 1/2 cup fudge topping over the pie. Place topping in a plastic bag, cut a small hole in the corner of the bag, and squeeze the topping out of the hole.

Sprinkle with coconut.

Garnish each slice with a strawberry fan, if desired.

12 servings

Fat 7.7 grams, Protein 5.6 grams, Carbs 56.2 grams, Fiber 2.3 grams

Weight Watcher PointsPlus Value = 8 points

1/2 cup honey
1/2 cup brown sugar
1/4 cup butter
3 eggs, beaten
1 cup pecans
1 9-inch single crust pie crust

Blend honey and sugar in a saucepan. Cook slowly until smooth.

Remove from heat.

Stir in butter.

Add beaten eggs and pecans.

Pour into pie crust.

Bake at 400 degrees for 10 minutes.

Reduce temperature to 350 degrees.

Bake for 30 more minutes or until a knife comes out clean.

1 cup light corn syrup
1 cup brown sugar, packed
4 eggs, beaten
1 tbs vanilla
1 cup chopped pecans
Pie crust (homemade or store bought)

Combine in large bowl corn syrup, brown sugar, the beaten eggs, and the vanilla.

Beat together on low speed until uniformly smooth.

Add in chopped pecans and mix together with a spoon.

Pour into pie crust and bake in oven at 350 degrees for 40 minutes.

Servings: 8 | Prep Time: 1 hour

1/4 cup flour
1/2 cup sugar
1 1/2 cup scalded milk
3 eggs (separated) – room temperature
2 T. water
1/2 tsp. vanilla
1/2 cup moist shredded coconut

Combine flour and sugar in small bowl.

Scald milk and pour small amount of this into dry ingredients. Mix well.

Add flour mixture to scalded milk pan. Beat until smooth.

Cook until it thickens.

Beat room temperature egg yolks, add some to cooked mixture a little at a time, continually stirring.

When thick, add butter and vanilla.

Fold in coconut.

Beat egg whites until stiff.

Add 1/3 cup sugar, a small amount at a time.

Fold 1/3 of meringue into cooked filling, stir gently.

Spread remaining meringue over hot filling in baked pie shell.

Spread to edge of pie crust.

Sprinkle meringue with 1/4 cup moist shredded coconut.

Bake at 350 for 12-15 minutes.

Servings: 8 | Prep Time: 30 minutes

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1 (9 inch) prepared graham cracker crust
1/2 cup frozen whipped topping, thawed

Preheat oven to 325 degrees

In a large bowl, combine cream cheese, sugar, and vanilla.

Beat until smooth.

Blend in eggs one at a time.

Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves, and nutmeg to the remaining batter and stir gently until well blended.

Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes or until center is almost set.

Allow to cool.

Refrigerate for 3 hours or overnight.

Cover with whipped topping before serving.

10 ounces frozen sliced asparagus, thawed and; drained
8 ounces imitation crab meat
4 ounces shredded mozzarella cheese
1 cup Bisquick
1/2 cup milk
1/2 cup Caesar salad dressing
2 eggs

Heat oven to 400.

In greased 9″ pie plate scatter asparagus, crabmeat, and cheese.

In medium bowl stir remaining ingredients with fork until well blended; pour into pie plate.

Bake 30-35 minutes or until knife inserted in center comes out clean.

Cool 5 minutes.

Serve.

3/4 cup cold milk
1 (4 serving size) package vanilla instant pudding
1/2 cup of solid-pack pumpkin
3/4 teaspoon pumpkin pie spice
2/3 cup almonds, slivered
2/3 cup semi-sweet chocolate chips
3-1/2 cup (8 ounces) Cool Whip
1 graham cracker crust

Pour milk into mixing bowl.

Add pie filling mix.

Beat with wire whisk until well blended for one minute. Let stand 5 minutes.

Blend in pumpkin, spice, almonds, chips, and 2 cups of Cool Whip.

Spoon into pie crust.

Chill 4 hours.

Just before serving, garnish with remaining whipped topping.