Here’s a Nancy approved pie recipe that everyone is sure to love. You can make it with a pie crust from the store, but I promise you will be pleased with this  homemade version. Be sure to whip your own cream, there is no substitute! Ingredients For the pie:  1 Cup of all purpose flour A pinch of sugar A pinch of salt 1 Stick of butter chilled and cut into cubes 3-4 Tbsp ice water For the filling:  2 Large boxes Jello Vanilla Instant pudding 3 cups whole milk 2 Cups of heavy whipping cream ¼ Cup granulated sugar 1 Tsp vanilla

Ingredients 1 28 oz bag of Extra Crispy Tater Tots - completely thawed 4 tbsp of salted butter 1 tbsp cooking oil 1 cup of mixed shredded Monterey Jack and Cheddar cheese 1 cup of diced ham 1/3 cup of shredded Parmesan cheese 3 tbsp all purpose flour 3/4 cup whole milk 3/4 cup heavy cream 1/3 cup diced yellow onion 1/3 cup diced red bell pepper 1/3 cup diced green pepper 5 eggs 1 1/2 tsp salt 1 1/2 tsp blk pepper 1/4 teaspoon garlic powder 1/4 teaspoon Herbs de Provence 1/2 teaspoon Lawry's seasoned salt (if desired) Other Ingredients Aluminum foil Instructions  For Tater Tot bottom crust: Preheat oven to 400 degrees. Separate

Ingredients 1 (9 inch) unbaked pie shell 1 1⁄2 cups pecans 1 cup semisweet chocolate chips 2 oz 85% dark chocolate chopped 4 eggs 1⁄2 cup sugar 1⁄2 cup brown sugar 1⁄2 cup karo syrup1 tsp vanilla bean paste 1⁄4 tsp salt 1⁄4 cup good quality bourbon Instructions  Preheat your oven to 325 degrees F Chop about 1⁄4 cup of the pecans and then cover the bottom of the pie shell with the pecans, chocolate chips and chopped chocolate. Spread evenly. In the bowl of a mixer, combine the eggs, sugar, brown sugar, karo syrup, salt and vanilla bean paste and using the whisk