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


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.




Chicken Pot Pie Recipe

Chicken Pot Pies

Chicken Pot Pie Recipe

There is nothing more delicious than a great Chicken Pot Pie Recipe that is easy and you can bake when you’re ready! As a child I loved having my mom make me chicken or turkey pot pies for lunch. Breaking open the pie and the gooey goodness spilling out all over the plate!

Since it’s pie month, I was super excited to share this savory bake! My favorite, chicken pot pie. My Great Grandma had her favorite Chicken Pot Pie Recipe, so wish I could find hers, but my recipe comes close!  I bet she would be proud.  This is a pantry recipe, and I’m sure you could make it a number of different ways, but the results were amazing and I can’t wait until the weekend, so I can make them again!

The recipe is easy and I used a Piled High Lemon Meringue Pie crust recipe from the and it worked great in this savory application, just substitute butter for the shortening and I added slightly more salt. Not too thin, delicate flaky crust and it was super buttery. I blind-baked the crust in the large white ceramic ramekins to ensure I didn’t have any soggy bottoms and it was perfection! Delicious Chicken Pot Pie Recipe.

Enjoy the bake!


Chicken Pot Pie Recipe

Campbell’s® Condensed Cream of Mushroom Soup 10.5 oz (you could use cream of chicken or cream of celery too) – do not add water

1 Birds Eye Steamfresh Mixed Vegetables 12oz – just open and run frozen vegetables in a colander under luke warm water

8 raw Chicken Tenders – cooked until 165° Fahrenheit, then sliced into small chunks

1/2 cup whole milk

1/2 cup organic salt-free chicken stock

Combine all of the ingredients in a sauce pan and bring to a nice steam, add as much liquid as you prefer to keep it a nice rich and thick sauce on the vegetables and the chicken.

As the filling warms in your saucepan, add your seasonings. I added salt, pepper, and BADIA brand Herbes de Provence, French Blend

Add the filling to the blind-baked pastry and then make your tops with the remaining pasty dough from the recipe. Roll and then cinch the edges around the filling. Essentially this is a “cap” for your pot pie.

To give you a nice brown colored crust, I brushed the tops with a bit of egg/milk wash. Then pierced two slits in the center for venting.

Baked for about 40 minutes or so at 375 degree oven.

Remove from the oven once golden brown and bubbly. Let sit for a coupe minutes before turning over onto plate. Be careful it is still extremely hot and getting some of the filling on your fingers causes great pain and burns. (I know! It happened to me.)

There you have a delicious Chicken Pot Pie Recipe for your next savory bake, that will impress your guests for lunch or dinner!

Share your results and/or give me a shout if you have any questions or comments!

Pie Recipes – Piled High Lemon Meringue Pie

Pie Recipes – Piled High Lemon Meringue Pie

Pie Recipes – Piled High Lemon Meringue Pie

This March we’re all about Pie Recipes! Today’s bake is something my husband, Brad, loves. We discussed my bake this morning and he shared once again, his adoration for Lemon Meringue Pie, he said it reminded him of his Aunt Sally. Do you have any memories like this from your family bakes?

Aunt Sally made the best Lemon Meringue Pie, so to honor her, today’s bake is dedicated to Aunt Sally, in Coshocton, Ohio.

I have made plenty of curd recipes, which is the basis for this fruit pie recipes. However, I’ve never made a lemon meringue pie…love to eat them, but thought how could we take it up a notch. Voila! I had the idea to double the batch of meringue and pile it up high!

The pie recipes I reviewed had a number of great ideas, but I turned to my tried and true pie crust recipe, with a blind bake to prepare the crust. I then used my favorite orange curd recipe and substituted the orange with lemon juice and lemon zest. Finally, I use an Italian Meringue Recipe that my granny used to make. And this is where I was apprehensive, meringue can be tricky, and today was no exception. While it went well, I over beat the meringue and it wasn’t the exact consistency I believe it should be. Tastes yummy, holds up nice and firm, but I wasn’t able to shape it exactly how I would have preferred.

Afterwards, I looked up some meringue pie recipes and found some great articles on making the right consistency. I realized I over whisked it or used too high of a speed on my Kitchenaid mixer. Next time, I’ll pay a bit closer attention to the meringue process. Sometimes I get distracted cleaning up! The life of a multitasker!

Here are the pie recipes you need to make this fantastic dessert. Please share your results and photos, would love to see and hear your feedback. Enjoy the bake!


Pie Recipes

Simple Pie Crust

1 1/4 cup of all-purpose flour

1/4 tsp salt

1/3 cup of shortening

4 tbs ice cold water

Combine the flour and salt. Cut in shortening until large crumbles form. Gradually add water and mixt thoroughly until a firm dough forms. Don’t overwork the mixture. Place on a floured hard surface and gently need to finish combining. Then roll out into a 13″ round. Roll-up on rolling pin carefully and then unroll over a pie plate. Form a beautiful edge and pierce bottom of pie shell to prepare for blind bake.

Using partchment paper and I used Aborro Rice as my pie weights. I baked at 450 degree oven for 8 minutes. Then removed the weigths/paper and baked for an additional 8 minutes to finish the baked shell until golden brown. I did brush the edges with a little hevy cream and egg whites to help give it a golden brown.

Lemon Filling

1/3 cup of cake flour

1/3 cup cornstarch

1/4 tsp popcorn salt (unflavored white)

1 1/4 sugar

2 cups cold water

5 large egg yolks

1/2 cup fresh lemon juice

lemon zest from one large lemon

4 tablespoons of butter

In a saucepan, I combined the dry ingredients and mixed with a whisk to fully combine. Over medium heat, I slowly added the cold water and whisked thoroughly to avoid lumps. After fully combined, I continued to wisk until the mixture was hot. Remove from heat.

Take a couple tablespoons of the hot mixture and temper the egg yolks and slightly beat in the hot mixture and then add a bit more, keep stirring. Then add egg yolks to saucepan and continuing whisking for about 4 minutes. Then add lemong juice and lemon zest. Continue mixing. Once liquid is incorporated into mixture add butter and stir thoroughly until melted. Take off heat and let cool a bit.

Once your pie shell has cooled, add the lemon curd to the shell and cover. Place in refrigerator and let cool for 1 or more hours before adding the meringue.

Meringue (this is doubled)

8 egg whites

3/4 cup of sugar

1/4 tsp salt

Simmer a suacepan of water until boil. Turn down heat and then place a heat safe bowl (glass) and mix the eggs whites, sugar and salt. Continue stirring mixture until begins to steam and the mixture is warm. I waitied until I saw steam. Never quit stirring. Then place warm mixture in bowl and whisk on medium-high speed until stiff peaks form.

Place on cooled lemon curd/pie crust. Be sure the meringue covers all of the curd and touches the edges of the pie crust to seal the curd before placing into over to broil the meringue. Brown for about 2-3 minutes, watching continuously, this process of browning happens very quickly.

Let rest to room temperature and serve!

Enjoy the bake.

Pie Recipes – Nutrition Facts
Servings: 9
Amount per serving
Calories 459
% Daily Value*
Total Fat 15.7g 20%
Saturated Fat 6.6g 33%
Cholesterol 130mg 43%
Sodium 208mg 9%
Total Carbohydrate 73.5g 27%
Dietary Fiber 0.9g 3%
Total Sugars 45.1g
Protein 8.1g
Vitamin D 14mcg 68%
Calcium 23mg 2%
Iron 2mg 10%
Potassium 111mg 2%
*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