INGREDIENTS: 1 cup dark corn syrup; 3 eggs; 1 cup sugar; 2 tablespoons butter, melted; 1 teaspoon vanilla extract; 1 1/2 cups pecans, pieces; 1/2 cup brown sugar bacon, pieces; 1 unbaked 9-inch deep-dish pie crust
DIRECTIONS: Mix the corn syrup, eggs, sugar, flavor and melted butter using a mixer. Put pecan and bacon in a food chopper and chop together. Then, pour into the mixture and blend together. Pour into 9-inch pie crust and bake at 350°F for 60 minutes or until center of pie is firm and splits a little. Let cool completely before slicing.
INGREDIENTS: 1 package pecan sandy cookies; 1/2 cup salted pretzels; 5 tablespoons melted butter, or more if needed; 12 oz. cream cheese, softened, divided; 2 1/2 cups powdered sugar, divided; 3 tablespoons milk, divided; 3 teaspoons vanilla, divided; 20 oz. non-dairy dessert topping, divided; 1 cup creamy peanut butter; 4 oz. baking chocolate squares; 2-3 smashed ripe bananas; caramel ice cream topping; 5 slices bacon, crumble or cut into pieces
DIRECTIONS: Use a food processor to crumble half the cookie and all the pretzels until fine. Place cookie and pretzel crumbs into a large bowl and add 5 tablespoons melted butter. Toss with a fork until moist. Add 1 more tablespoon melted butter if needed. Press crumbs into a 9- or 10-inch deep dish pie pan to form a crust using the back of a large spoon. Place the crust in the freezer for at least 10 minutes. Combine softened cream cheese, powdered sugar, milk, vanilla and 16 oz. whipped topping in a large mixer bowl. Beat well and divide into 3 equal portions. First portion fold in peanut butter and pour over crust. Spread to make first layer and freeze for at least 10 minutes. Second portion add melted chocolate and pour over peanut butter layer and freeze 10 minutes. Third portion fold in mashed bananas. Pour over chocolate portion freeze 10-30 minutes. Then decorate with remaining whip topping, caramel topping and bacon crumbles.
INGREDIENTS: 8 oz. bar of cream cheese, softened; 8 oz. container of whipped cream topping; 1/2 cup of sugar; 1/2 cup of white chocolate chips; 21 oz. can of strawberry pie filling; 1/2 pint of fresh sliced strawberries
DIRECTIONS: Layer white chocolate chips in the Food Lion brand graham cracker pie crust. Mix together cream cheese, whipped cream topping and sugar in a medium sized bowl until light and fluffy. Press mixture into crust. Cover mixture with strawberry pie filling. Top with fresh sliced strawberries. Refrigerate for 2 1/2 hours and serve.
INGREDIENTS: 6 tablespoons butter, melted and divided; 1/2 cup brown sugar; 1/2 cup walnuts, chopped; 1 package Food Lion folded, refrigerated pie crust; 3 tablespoons granulated sugar; 1/3 cup all-purpose flour; 1 teaspoon vanilla extract; 3/4 teaspoon ground cinnamon; 5 large Granny Smith apples, peeled, cored and cut into wedges
DIRECTIONS: Preheat oven 375°F. Line a deep-dish pie pan with a circle of parchment paper. In a small bowl, combine 4 tablespoons of melted butter, brown sugar and walnuts. Mix well and spread evenly over bottom of pie pan. Unfold one crust and place it in pie pan; pressing crust firmly against nut mixture and sides of pan. Set aside. In a large bowl, combine white sugar, flour, vanilla, cinnamon and remaining 2 tablespoons of butter. Mix well. Add apples and toss gently to coat. Spoon into pie crust. Unfold second crust and place over apple. Trim and fold edges together to seal. Cut slits in top crust. Bake for 45 minutes. Allow to cool for 5 minutes. Invert pie onto a serving plate. Gently remove parchment. Serve warm or allow to cool completely. Enjoy!
INGREDIENTS: 1 graham cracker pie shell; 1 cup, 2 tablespoons non-dairy pumpkin spice creamer; 2 tablespoons sugar; 5 cups whipped topping; 2 packages (3.9 oz.) instant vanilla pudding; 2 cups canned pumpkin; 1 teaspoon cinnamon; 1 teaspoon pumpkin pie spice
DIRECTIONS: Combine softened cream cheese, 2 tablespoons pumpkin spice creamer, sugar and 3 cups whipped topping. Beat until well mixed. Spread evenly in pie crust. Combine 1 cup pumpkin spice creamer and pudding mix packages. Beat well. Add pumpkin, cinnamon and pumpkin pie spice and mix well. Spread the pumpkin-pudding mixture on top of the cream cheese layer of the pie. Spread last 2 cups of whipped topping on top of pumpkin-pudding layer. Dust with cinnamon, if desired. Enjoy!
INGREDIENTS: 1 tablespoon sugar; 1 teaspoon salt; 2/3 cup butter-flavored shorting; 5-7 tablespoon water; cinnamon; sugar FILLING: 6 cups apples, peeled and thinly sliced; 1 cup sugar; 2 tablespoon all-purpose flour; 1 teaspoon ground cinnamon; dash ground nutmeg; 1-2 tablespoon butter
DIRECTIONS: For crust, use a pastry cutter, combine flour, sugar, salt and shortening. Add 2 tablespoon of water. Repeat. Now, add a tablespoon of water at a time until it looks like dough. On a floured sheet of wax paper, place half of the dough. Cover with another wax sheet. Roll it out. Remove from wax paper and place into pie pan. For filling, combine sugar, flour, cinnamon and nutmeg. Gradually stir into apple slices. Spread filling into the pie pan. Dab butter into the filling. For top crust, roll the crust out as before. Remove top sheet of wax paper. Use cookie cutters or a knife to design it. Place over pie. Seal edges with a fork. Sprinkle with cinnamon and sugar. Cover the edges with aluminum foil. Bake at 375° for 25 minutes. Remove foil. Bake for 20-25 minutes until edges are browned. Cool.
INGREDIENTS: 1/3 cup granulated sugar; 1/3 cup firmly packed light brown sugar; 3 tablespoons flour; 1 teaspoon cinnamon; 6–7 large apples (Rome), pared, quartered, cored and sliced; 9" pie shell, unbaked; 2 tablespoons butter. TOPPING: 1 cup flour; 1/2 cup light brown sugar; 1 teaspoon cinnamon; 1/2 cup butter
DIRECTIONS: Combine sugar, brown sugar, flour and cinnamon in a large mixing bowl, pressing out any lumps. Add sliced apples and toss well to mix. Fill pastry shell with mixture. Dot with butter. TOPPING: Combine flour, brown sugar and cinnamon in a small bowl. Cut in butter until mixture is crumbly. Scatter topping thickly over apple filling. Bake in a hot oven at 400°F for 30 minutes or until crust and topping are nicely browned. Cool pie on a wire rack before cutting. Dust with confectioners' sugar if desired.
DIRECTIONS: Mix chocolate pudding as directed on box, using the pudding directions not the pie one. Then pour it into the graham cracker crust pie shell and put into the fridge for 1-3 hours to set. and also you can make it the same way but add rozen whipped topping into the chocolate pudding mixture I make 2 one with frozen whipped topping mixed in and one without the frozen whipped topping mixed in and then serve and people can top it off with cool whip frozen whipped topping or eat as it or top it with whatever favorite topping they have
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