Somoa Cookie Pie

Somoa Cookie Pie

In the spirit of our Girl Scout Cookie season, we couldn’t get enough of the Somoa Cookies, so this weekend, I decided to give a try at a Somoa Cookie Pie! The results were amazing! Cookie crust topped with coconut, chocolate and caramel! Nothing’s better and now we can eat Somoa cookies anytime!

This recipe is a non-mixer recipe, super easy and the great thing is your Somoa Cookie Pie can be done from start to finish easily within 45 minutes! And with the week I’ve had, that’s exactly what I need, quick and easy dessert option for the family.

Enjoy the bake!


Somoa Cookie Pie

1.5 cups Coconut Shreds

1/2 cups salted butter

1 large egg

1 tsp vanilla

1/2 cup light brown sugar

1 1/4 cup of all-purpose non bleached flour

1/2 tsp salt

1 cup of mini semi-sweet chocolate chips

1/4 cup of mini semi-sweet chocolate chips reserved for later

1/2 cup of sweetened condensed milk

6 oz of caramel candies

1/4 cup of heavy cream

Melt the butter and add you egg, vanilla and light brown sugar to a medium size bowl. Using a wooden spoon, stir completely until thoroughly combined.

Next, add the flour and salt mixture. I sifted the two together. Stir gently until completely moistened.

Using a spatula, pour the cookie mix into a 9″ pie plate greased.

Bake at 350 degrees for about 15 minutes.

While baking, make your caramel syrup, melting the candies removed from their wrappers in a microwave. Melt completely and then carefully add your heavy cream a little at a time and stir until combined thoroughly and you have a nice caramel sauce.

Sprinkle the semi-sweet chips on the cookie bottom, then add your coconut shreds and push all the way to the edges. Pour evenly the sweetened condensed milk. Evenly pour the caramel sauce.

Place in oven and bake for about 22-25 minutes.

Pull out and place on a cooling rack. While it cools, melt the reserved chocolate chips in the microwave to create the well-known Somoa Cookie stripes on top of the pie. I had extra chips left over and then sprinkled those on top of the stripes. However, I think it was too much chocolate! The balance was a bit off, but if you’re a lover of chocolate, bring it on!

There you have a Somoa Cookie Pie!

Enjoy the bake!

Somoa Cookie Pie


Chocolate Pecan Pie

Chocolate Pecan Pie
Delicious pecans and chocolate!

Chocolate Pecan Pie

To continue with the Pie Month theme, I’m pulling out one of my favorite recipes and adding a dimension of chocolate to this Chocolate Pecan Pie!

Every since I can remember, pecan pie was a staple for family gatherings, granny always had a pecan pie with loads of cool whip to place atop. I loved, but was hesitant to try adding something.

My friend over the Holidays made a pecan pie with chocolate. I hadn’t tried it, just heard about it. So I thought I would give it a try and the results were AMAZING!

Our dear friends had one of our sons over for a playdate/overnight! And he was a single-dad that weekend, as his wife was traveling for work. So, I thought as a nice gesture, I would make a Chocolate Pecan Pie as a thank you for having Donavan over. I did know the pecan was his favorite.

The recipe is classic and all you have to do is place 3/4 cup of semi-sweet chocolate pieces in the bottom of the pie shell before adding the filling! The results, one of the most delicious pies. The flavors are dimensional and rich!

Here is my granny’s recipe for her famous Pecan Pie with a twist, Chocolate!

Enjoy the bake!


Chocolate Pecan Pie Recipe

Single-Pie Crust

1 1/4 cup all-purpose flour unbleached

1/2 cup shortening

1/4 tsp salt

3 to 4 tbs of ice-cold water

I make mine in a food processor with good results. Combine salt with flour and then add shortening to the flour mixture and mix until crumbles. Then add cold water, one tablespoon at a time until you reach the consistency of large sticky crumbles. Pour onto a floured surface and gently need. Not too much, then allow to chill a bit in refrigerator before rolling.


3 eggs

1 cup of light corn syrup

3/4 cup sugar

1/3 cup of melted butter

1 1/2 tsp of vanilla

1 1/4 cup of pecans

3/4 cup of semi-sweet chocolate chips

Slightly beat eggs and put in a medium bowl, add corn syrup, sugar, melted butter and vanilla, stir with a whisk or wooden spoon. Once completely combined, add your pecans.

Roll out your dough and place at the bottom of the 9″ pie plate. I used the Petal Edge for my pie. Pink like normal and then use a fork in-between the peaks of the crust dough.

I like to blind bake mine for about 10 minutes with pie weight and another 6-8 minutes with the parchment and weights removed. This ensures no soggy bottoms.

Once you pie shell has cooled, add the chocolate chips to the bottom of the pie shell before adding the filling. Cover the crust with foil to prevent becoming to dark.

Bake in a 350 degree oven for about 25 minutes with the foil and then remove the foil. I use a crust protector you can pick-up at local kitchen gadget store. After 25 minutes remove and bake for another 20 to 25 minutes. If you like your crust nice and dark, add a cream and egg wash to the crust for the final baking time.

Remove and let cool. Prepare fresh whipping cream before serving or cool whip!

Enjoy the bake!

Nutrition Facts – Chocolate Pecan Pie
Servings: 10
Amount per serving
Calories 475
% Daily Value*
Total Fat 27.8g 36%
Saturated Fat 11.8g 59%
Cholesterol 65mg 22%
Sodium 121mg 5%
Total Carbohydrate 55.3g 20%
Dietary Fiber 0.4g 1%
Total Sugars 36.3g
Protein 3.8g
Vitamin D 9mcg 44%
Calcium 13mg 1%
Iron 1mg 6%
Potassium 20mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by


Lucky Charms Parfait Desserts

Lucky Charms Parfait Desserts

Lucky Charms Parfait Desserts
Happy St. Patrick’s Day! Enjoy the bake!

Happy St. Patrick’s Day! We’re having a few guests over for the boys this afternoon to enjoy this fun Holiday celebrating everything Irish! Thinking about what to make, I deviated a bit from our theme of pies to create something fun and wonderful for the kiddos this afternoon. Lucky Charms Parfait Desserts!

Basically, it’s a deconstructed cereal with a custard pudding in the middle. So cute and charming and scrumpdillyicious. Here’s how I made these fun desserts.

Lucky Charms Parfait Desserts

1 box of Lucky Charms Cereal

1 stick of butter

1/4 cup of brown sugar

For the pudding I used the same filling as I did for the Peanut Butter Pie last week. It’s so versatile and easy to make. It pairs up nicely with the sugary cereal.

6 glass custard cups

That’s it!

The hardest part was separating the marshmallows from the cereal. I separated enough to make about 4 cups of cereal. In two batches (2 cups a batch) I placed the cereal in a food processor. I used the high setting for about 90 seconds to break down the cereal into a nice crumble flour mixture. Pulsing to finish until you obtain the right consistency.

In a medium bowl, place your crumbles and add 1/4 cup of brown sugar. Mix thoroughly. I used my hands for this mixing.

Melt 1 stick of butter and poured into the crumbled cereal. Using a fork stir the mixture to completely incorporate the butter.

At 350 degrees, toast off the cereal by placing it in a glass casserole pan and bake for 10 minutes to obtain a delicious nutty flavor to your cereal crumbles.

Remove from oven and let cool while you make your filling. Follow the recipe from the Girls Scouts Cookie Crust Peanut Butter Pie for the filling.

Once the filling has cooled slightly. You can begin the assembly of your parfaits.

At the bottom of the custard cups, add about 1 to 1/2 inches of your cereal crumbles. Then carefully add the custard filling over the cereal crumbles making sure that it completely covers the cereal and comes to the sides of your custard cups.

Then I baked another 7 minutes just to finish-off the cooking process. I didn’t add the marshmallows, but found that it didn’t hurt. I don’t think it’s necessary.

Remove from oven and then cool for about 10 minutes before topping with the colorful marshmallows. Wait for at least an hour before serving to your guests!

Enjoy the bake and Happy St. Patty’s Day!


Lucky Charms Parfait Desserts
Lucky Charms Parfait Desserts

Girl Scout Cookie Crust Peanut Butter Pie


Girl Scout Cookie Crust Peanut Butter Pie

In honor of the Girl Scout’s Birthday today, March 12…and where I live it’s Girl Scout Cookie time, I baked a beautiful and delicious Peanut Butter Pie using Girl Scout Cookies for the crust!

But before I go into how to make this my favorite bake this year, I want to thank my dear friend Deanna T. for the inspiration bake. She posted the most delicious looking pies (3) of them on Facebook. I just loved them and asked for the recipe. I found my granny’s recipe for her pie and then I looked into an old cook book and found a great recipe there too. So I combined them and made my own, incorporating Girl Scout Trefoils shortbread cookies for the crust! Readily available in front of our popular supermarket.

This pie strikes the perfect balance between sweet and salty. The cream center is a bit difficult to make, because you need about 10 minutes of patience stirring continuously, and that is not my forte, patience! But I stayed with it and the results are so worth it! The smooth texture, the delicious balance of peanut butter and the warm tones from the cookie crust…eating it is just like diving into a box of Girl Scout Dois dos (peanut butter cookies). RECOMMENDATION: Buy multiple boxes of the Trefoils and freeze them! You’re going to want to make this all-year round, trust me!

If you like peanut butter, you’ll LOVE this and if you like chocolate and peanut butter fan, just melt some chocolate melts and drizzle atop this pie! To die for!!

Enough already, here is the recipe! Enjoy the bake!!!!


Girl Scout Peanut Butter Pie Recipe

For the crust:

1 box Girl Scout Trefoils Cookies (about 2 1/4 cups of cookie crumbles)

1/4 cup of brown sugar

6 tbs of melted butter

For the pie filling:

1/2 cup sugar

1/4 cup brown sugar

1/4 cup cornstarch

3 egg yolks

1/8 tsp salt

1 can condensed milk (1.5 cups)

1 cup heavy whipping cream

2 tbs butter

2 tsp vanilla

1/2 cup Smuckers all natural crunchy peanut butter

1 cup of confectioners sugar

Take an entire box of Girl Scout Trefoils cookies and in batches crumble in a food processor.

In a small bowl, add the brown sugar and melted butter, combine until crumbs are thoroughly mixed. Press into a 9-inch pie plate. Take your time and make sure it’s even and edges are nicely shaped. It will be a nice thick crust.

Bake the cookie crumbs 10 minutes, remove from heat and let cool.

While the crust bakes, combine sugars, cornstarch, egg yolks, salt into a medium sauce pan. Over medium heat, slowly whisk in milk and heavy cream until fully combined. Continue stirring (with lots of patience) until it begins to thicken. I used a spatula to ensure the bottom side edges get mixed into the mixture. It will thicken quickly after about 8 minutes. Continue on lower heat for about 2 more minutes.

Then add your butter and vanilla and stir in completely. Remove from heat…let cool with a covered pot or plastic wrap. I used both. This ensures the mixture doesn’t develop a “skin.”

Let the Girl Scout Cookie Crust cool while you’re making the filling. While the crust and filling is cooling a bit make your peanut butter crumbs.

Mix together the all natural peanut butter (crunchy) in with the confectioners sugar. Use your hand and combine until you garner big crumbs.

Take about 2 or 3 tablespoons of the crumbs and place on the bottom of the crumb crust. Slowly pour in the filling from the saucepan and smoothest evenly and to the edges of the crust.

Spoon over the remaining peanut butter crumbs evenly and carefully. Place in oven and bake for about 15-18 minutes. Your kitchen will begin to smell of peanut butter! Yummy!!

Remove and let pie cool completely before serving! Enjoy this fantastic Girl Scout Cookie Crust Peanut Butter Pie.

Message me or let me know how it worked out for you! What does your family think? I’d love to hear the results.  Enjoy the bake!

For other peanut butter recipes check out this amazing Cupcake Recipe.

Nutrition Facts
Servings: 12
Amount per serving
Calories 978
% Daily Value*
Total Fat 47.2g 60%
Saturated Fat 19.5g 98%
Cholesterol 100mg 33%
Sodium 504mg 22%
Total Carbohydrate 124.4g 45%
Dietary Fiber 1g 4%
Total Sugars 59.5g
Protein 15.7g
Vitamin D 15mcg 75%
Calcium 128mg 10%
Iron 5mg 26%
Potassium 165mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

Classic Apple Pie Recipe

IMG_0203Classic Apple Pie Recipe

Who doesn’t like a classic apple pie recipe, I found out from asking members of my Trace Bakes Facebook page what they would like to see for my next bakes this month. Other favorites to come, but today I focused on creating a fu n crust for this classic recipe.

Nothing tastes better than having a yummy pie with lots of flaky crust? Or am I alone on this? I think the crust is a major part of the pie eating experience and for this classic apple pie recipe, I used three (3) pastries to create this beautiful creation.

I have tried to create a pastry using a classic double-crust recipe, but I have found that my single-crust recipe is much better. For some reason, I haven’t perfected the double-crust recipe, it always seems to be too dry to work with. I’ve tried adding additional liquid and then I think I overwork the crust too much and it’s not as flaky and a bit tough. So I think I’ll stick to the best results for me, the single-crust recipe is so easy, I don’t mind making it a few times for this classic apple pie recipe.

The next time I bake an apple pie, I’m going to add a bit of caramel sauce to the top. I’m experimenting with a thick caramel recipe to drizzle on the warm pie after it comes out of the oven and then it won’t run-off, I’ll keep you posted as this development unveils itself in my attempts.

If you try this, let me see your creativity in the crusts, there are so many amazing things I’ve seen individuals doing with crust, can’t wait to try something again very soon! You can check out my great single-crust recipe on my blog post for Piled High Lemon Meringue Pie.

Enjoy the bake.



Classic Apple Pie Recipe

Granny Smith Cooking Apples – about 6 1/2 cups – little more than 2 lbs

1 tbs lemon juice

3/4 cup of sugar

3 tbs all-purpose flour

1 tsp cinnamon

1/8 tsp nutmeg

1/3 dried cranberries

cream & egg to wash the crust

Blind bake the pie crust in a 450 degree oven for about 10 minutes, remove the parchment paper and pie weights and bake another 10 minutes. Remove from oven and let cool while you prepare the apple mixture.

Peel and cut the apples into nice thin slices

Sprinkle your sliced apples with lemon juice and in a large bowl mix together the sugar, flour, cinnamon and nutmeg. Add apple slices and thoroughly coat with the flour mixture. Continuing stirring until all ingredients are moist. Add cranberries and mix.

Add apples to pre-baked pie crust. Cover with second crust. It will be very high, but as the apples cook down it will all even out!

For the third crust, I rolled out as usual, then cutout several circles in two-different sizes to place atop the pie. I washed with the cream & egg mixture to attach to the blanket crust. Repeat and then I fully washed the top of the crust elements and edges with the cream & egg wash.

Bake for about 45 minutes in a 375 degree oven. Remove foil from edges of the pie and then bake another 20 or so minutes until golden brown.

Remove from oven and let cool. Serve warm with delicious scoop of vanilla bean ice cream.