"LIKE" JD Chippery Chocolate Chip Cookies

Award Winning Soft Chocolate Chip Cookies

Rated: Submitted By: Debbi Borsick Photo By: Sir Psycho Sexy Prep Time: 15 Minutes Cook Time: 12 Minutes Ready In: 1 Hour 40 Minutes Servings: 72

"Here's an Allrecipes classic and much-loved chocolate chip cookie recipe that uses instant pudding mix in the batter."

INGREDIENTS:

4 1/2 cups all-purpose flour 2 teaspoons baking soda 2 cups butter, softened 1 1/2 cups packed brown sugar 1/2 cup white sugar 2 (3.4 ounce) packages instant vanilla

pudding mix 4 eggs 2 teaspoons vanilla extract 4 cups semisweet chocolate chips 2 cups chopped walnuts (optional)

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.	In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3.	Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

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Printed from Allrecipes.com 11/2/2013

Simply Delicious Strawberry Cake

• 1 (18.25-ounce) box white cake mix
• 1 (3-ounce) box strawberry-flavored instant gelatin
• 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
• 4 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• 
  
• Strawberry Cream Cheese Frosting
• 1/4 cup butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
• 1/2 teaspoon strawberry extract
• 7 cups confectioners' sugar
• Freshly sliced strawberries, for garnish, optional

Directions

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.

In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.

Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

For the frosting:

In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the vanilla extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.

Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

(From: Paula Deen, Mackenzie requested a strawberry cake for her 4th birthday then said she didn't like it after taking a few bites. It was actually really good but I think what she really wanted was a PINK cake so we'll have to work on that for next year!)

Chewy Chocolate Chunk Monster Cookies

Makes 20-24 (4 1/2 inch cookies)

2 3/4 C all-purpose white flour

2 tsp cream of tartar

1 tsp baking soda

1/2 tsp salt

1 C (2 sticks) unsalted butter, slightly softened

3/4 C plus 2 Tbsp sugar

3/4 C packed light brown sugar

2 1/2 Tbsp light corn syrup

2 large eggs

2 1/2 tsp vanilla extract

2 3/4 C (about 16 oz) semisweet chocolate chunks (divided)

In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda, and salt; set aside. In another large bowl, with an electric mixer on medium speed, beat together the butter, sugar, brown sugar, and corn syrup until well blended and fluffy, about 2 minutes. Add the eggs and vanilla and beat until evenly incorporated. Stir in the remaining flour mixture and a generous 1 C chocolate chunks until evenly incorporated. Refrigerate the dough for 30 to 40 minutes, or until firm enough to shape into balls. (If necessary, the dough can chill for 1 to 2 hours, but the cookies will spread less and be smaller.) Place the remaining chocolate chunks in a shallow bowl. 

Preheat the oven to 350 degrees. Grease several baking sheets or coat with non-stick spray.

After you've shaped the dough into balls, dip half of each ball into the reserved chocolate chunks to generously embed the top of the cookie with them. Place on cookie sheet chocolate chunk side up, spacing about 4 inches apart. Using your hands pat down the tops of the balls until flattened.

Bake the cookies, one sheet at a time, in the upper 1/3 of the oven for 9-12 min, or until golden brown at the edges but still slightly soft and underdone in the centers.

(From the book "The All-American Cookie Book" by Nancy Baggett - I didn't do all the dipping but just used the main recipe as a new cookie recipe and they turned out awesome. I think I even used the mini M & M's for these too and my kids thought that was a real treat!)

Too Much Chocolate!!! (Cake)

1 (18.25oz) pkg of devil's food cake mix
1 (5.9oz) pkg fat free instant chocolate pudding mix
1 C fat free sour cream
1 C applesauce (or 1 C vegetable oil - whichever you prefer)
4 eggs
1/2 C warm water
2 C semisweet choc chips

1. Preheat oven to 350 degrees.
2.  In a large bowl, mix together the cake and pudding mixes, sour cream, applesauce, beaten eggs and water.  Stir in chocolate chips and pour batter into a well greased 12 C bundt pan.  (I grease with Cooking with Joy spray and it comes out beautiful every time- no stick)
3.  Bake for 50-55 minutes (It usually takes an hour if you use applesauce), or until wooden toothpick inserted in middle comes out clean.  Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate.  If desired, dust the cake with powdered sugar.

(Erynn McNeill made this for us one time at her house and it is soooo good!)

Christmas Fudge

Makes 5 pounds

1 Can canned milk (large size)

4 ½ C sugar

½ lb. margarine

Combine in very large sauce pan and bring to a full rolling boil. Boil 6 minutes stirring constantly

Add –

2 C chopped nuts

3 small sacs semisweet chocolate chips (total of 18 oz)

8 oz. marshmallow whip (in the jar)

2 tsp. vanilla

Stir until melted and well blended. It begins to set up very quickly. Pour into a buttered 9x13 pan for thick pieces. Cut pieces before it hardens completely. Makes 5 pounds.

(This is my grandmother's recipe but it's the one that I use each year to make our Christmas fudge!)

Pumpkin Whoopie Pies with Cream-Cheese Filling

Makes 12 whoopie pies

FOR THE PUMPKIN WHOOPIE COOKIES

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon ground cloves
• 2 cups firmly packed dark-brown sugar
• 1 cup vegetable oil
• 3 cups pumpkin puree, chilled
• 2 large eggs
• 1 teaspoon pure vanilla extract
• FOR THE CREAM-CHEESE FILLING
• 3 cups confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon pure vanilla extract

Directions

1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.

(From: MarthaStewart.com; My friend, Jenn Russ, made these and brought them to a class leadership meeting this weekend! I love pumpkin and they are so yummy!!)

Mint Chocolate Brownies (York Peppermint Patties)

(Makes 16~Prep Time: 10 minutes~Total Time: 3 hours)

8 Tbsp. (1 stick) unsalted butter, plus more for pan
8 oz. semisweet or bittersweet chocolate, chopped
1 cup sugar
3/4 tsp. salt
3 large eggs
1/2 cup all-purpose flour (spooned and leveled)
1/4 cup unsweetened cocoa powder
25 small (1 1/2 inch) peppermint patties

1) Preheat oven to 350 degrees. Line an 8-inch square baking pan with aluminum foil, leaving an overhang on all sides; butter foil. Set aside.
2) Place chocolate and butter in medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes.
3) Remove from heat. Whisk in sugar and salt until smooth; whisk in eggs. Gently whisk in flour and cocoa powder just until smooth (do not overmix).
4) Spread 1/3 of batter in prepared pan. Arrange peppermint patties on batter in a single layer, leaving a narrow border on all sides. Top with remaining batter, and smooth surface. Bake until a toothpick inserted in center comes out with moist crumbs attached, 45-55 minutes. (mine only needed about 35-40 minutes)
5) Cool completely in pan. Use foil to lift from pan; peel off foil and discard. Cut into 16 squares (4 rows by 4 rows).

(From: FOOD magazine)

Crunchy Chocolate Treats

(Makes 2 Dozen~Prep Time: 30 minutes~Total Time: 30 minutes)

1) In a large, deep saucepan, melt 4 tablespoons BUTTER, cut into pieces, over low heat, about 4 minutes. Add 1 bag (10 oz.) MINI MARSHMALLOWS; cook, stirring, until melted, 6 to 8 minutes
2) Add 8 oz. SEMISWEET CHOCOLATE, finely chopped; cook, stirring, until melted, 2-4 minutes. Remove from heat. Quickly fold in 6 cups RICE CEREAL and 3/4 cup PEANUT-BUTTER CHIPS until evenly distributed.
3) Coat a 1/4-cup dry measuring cup with NONSTICK COOKING SPRAY; scoop mixture onto waxed paper, forming clusters. Let set, about 10 minutes. Store in an airtight container for up to several days.
NOTE: To make squares instead of clusters, use a wet spatula and evenly spread mixture into a buttered 9x13 inch baking pan. Let set before cutting with a serrated knife.

(From: FOOD Magazine, it's this little Martha Stewart magazine that has lots of good recipes and cooking tips)

The Most Yummy Cake Ever

1 box Duncan Heinz butter yellow cake
1 small box Jello Vanilla pudding
1 pint Sour Cream
4 eggs
1 cup oil
1 pkg chocolate chips

oven @ 350
Mix ALL ingredients together Pour batter in a bundt pan, sprinkle choc. chips
Layer: batter, chips, batter, chips
Cook 40-45 mins...
Best if still a little goooey!

And, the cake will finish cooking after you pull it out of the oven

(can use chocolate pudding w/ peanut butter chips)

Red Velvet Cupcakes/White Chocolate Peppermint Cream Cheese Frosting

Cupcakes
24 paper liners for cupcake pans (2 1/2 -inch size)
1 package (18.25 ounces) plain German chocolate cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup sour cream (see "the Cupcake Doctor says")
1/2 cup water
1/2 cup vegetable oil
1 bottle (1 ounce) red food coloring
3 large eggs
1 cup miniature semisweet chocolate chips
White Chocolate Peppermint Cream Cheese Frosting (see below)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Place the cake mix, pudding mix, sour cream, water, oil, food coloring, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Fold in the chocolate chips. Spoon or scoop N cup batter into each lined cupcake cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Place the pans in the oven.
3. Bake the cupcakes until they spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.
4. Meanwhile, prepare the White Chocolate Peppermint Cream Cheese Frosting.
5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread with a short metal spatula or a spoon, taking care to cover the tops completely. Place these cupcakes, uncovered or in a cake server, in the refrigerator until the frosting sets, 20 minutes. The cupcakes are ready to serve.
Store the cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.

The Cupcake Doctor Says
Use reduced-fat sour cream, and you'll sacrifice only fat and calories, not flavor. If you can't find plain German chocolate cake mix, buy the pudding in the mix version and forgo the added pudding. For more chocolate flavor, use chocolate pudding mix instead of vanilla, but the cake won't be as red in color.

White Chocolate Peppermint Cream Cheese Frosting
Makes 3 cups, enough to frost 24 cupcakes (2 1/2 inch size) generously
Preparation Time: 10 minutes

6 ounces white chocolate, coarsely chopped
4 ounces (half an 8-ounce package) reduced-fat cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
1 teaspoon peppermint extract2 to 2 1/2 cups confectioners' sugar, sifted

1. Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or rubber spatula until it is smooth. Set the chocolate aside to cool.
2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds. Add the peppermint extract and 2 cups of the confectioners' sugar and blend on low until the sugar is incorporated, 30 seconds more. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more, adding up to 1/2 cup more sugar if needed to make a spreadable consistency.
Feel free to fold in up to 1/2 cup crushed peppermint candy for a crunchy and creamy frosting!

(From: Cupcakes From the Cake Mix Doctor)

Puppy Chow

9 C Chex cereal
1 pkg. (6oz.) semisweet chocolate chips
½ C peanut butter
¼ C margarine or butter
1 tsp. vanilla
1 ½ C powdered sugar

Measure cereal into large bowl; set aside. Microwave chocolate chips, peanut butter and margarine in 1 qt. microwaveable bowl uncovered on HIGH for 1 minute. Stir. Microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour chocolate mixture over cereal in bowl, stirring until evenly coated. Pour into large plastic food storage bag; add powdered sugar. Seal bag, shake until coated.

Peanut Butter Specials

1 C crunchy peanut butter
1 c creamy peanut butter
1 ½ C graham cracker crumbs
1 ½ sticks butter (melted)
2 C powdered sugar
2 C milk chocolate chips

Mix, both peanut butters, graham cracker crumbs, butter and sugar. Pat firmly into a 9x13 in. dish and chill until hard. Melt chocolate chips in a double boiler and spread on top of the peanut butter mixture. Refrigerate.

My mom makes these and they taste like Reese Peanut Butter cups!

Cookie Dough Cupcakes/Chocolate Buttercream

Cupcakes
Makes 22 to 24 cupcakes (2 1/2 inches each)
Preparation time: 15 Minutes
Baking time: 23 to 27 Minutes
Assembly time: 10 Minutes

24 paper liners for cupcake pans (2 1/2-inch size)
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
1 package (1 pound) frozen cookie dough (see "the Cupcake Doctor says" below)
Chocolate Buttercream (see below)

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line 24 cupcake cups with paper liners. Set the pans aside.
2. Place the cake mix, pudding mix, milk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Spoon or scoop a heaping 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full. (You will get between 22 and 24 cupcakes; remove the empty liners, if any.) Cut the frozen dough pieces in half to make 24 pieces. Place a frozen cookie dough piece on top of each cupcake. Place the pans in the oven.
3. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 23 to 27 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting. They may sink a bit in the center.
4. Meanwhile, prepare the Chocolate Buttercream.
5. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it out with a short metal spatula or a spoon, taking care to cover the tops completely. The cupcakes are ready to serve.
Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the cupcakes overnight in the refrigerator before serving.The

Cupcake Doctor says...
If you use the 18-ounce logs of refrigerated chocolate chip cookie dough (instead of the 1-pound packages of frozen dough), cut them into 24 equal pieces and freeze them before using them in this recipe. It's important to use frozen dough, because you don't want it to bake completely and become a cookie. You want the center to be gooey when you bite into it.

Chocolate Buttercream
Makes 3 cups, enough to frost 24 cupcakes (2 1/2-inch size) generously
Preparation time: 10 minutes

8 tablespoons (1 stick) butter, at room temperature
1/2 cup unsweetened cocoa powder
3 cups confectioners' sugar, sifted
3 to 5 tablespoons milk1 teaspoon pure vanilla extract

1. Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add 1 to 2 tablespoons more milk if the frosting is too stiff.

5 Tips for Making Buttercream Frosting
About 3 cups of confectioners' sugar produces the right amount of buttercream frosting for a batch of 24 cupcakes.
Use 1 tablespoon liquid to 1 cup sugar to 2 tablespoons plus 2 teaspoons butter.
Sift the confectioners' sugar to prevent lumps in the frosting.
Begin with soft butter. If needed, soften the butter in the microwave.
For a white buttercream frosting, begin with unsalted butter. Beat it on medium-high with an electric mixer to lighten the color. Use milk as the liquid.

(From: Cupcakes from the Cake Mix Doctor)

I actually got this recipe from Lindsay Craig when she brought it to a Cowboy watching party at the Leach's home. They are so good!

Coke Cola Cake

CAKE
2 Cups flour
2 Cups sugar
1 Cup butter
1 Cup Coca-Cola
2 Tbsp. Cocoa powder
1/2 Cup buttermilk
2 eggs
2 tsp. baking soda
1/4 tsp. salt
1 1/2 Cup mini marshmallows (optional)

Preheat oven to 350. Grease pan and sift flour and sugar. Melt butter, add coca cola and cocoa powder—boil on stove. Once boiling remove from stove and add flour and sugar. Blend and add rest of ingredients. Fold in marshmallows. Pour in a 9"x13" pan and bake for 35 minutes.


ICING
1/2 Cup butter
6 Tbsp. Coca-Cola
2 Tbsp. Cocoa powder
1 box powdered sugar
1 tsp vanilla
1 Cup pecans (optional)

Melt butter, add coke; cocoa powder and bring to a boil. Remove from heat. Stir in powdered sugar and vanilla. Add nuts; pour over hot cake (not drizzled).

Cake Balls

Warning: this is time intensive so be prepared!

What you need: 1 box of Dunkin Hines Cake mix (and the necessary ingredients on the back of the box), 1 can of Duncan Hines icing, 2.5 bags of chocolate chips, two spoonfuls of Crisco, wax paper

Tip: You can use different cake/icing/chocolate combinations. For examples, chocolate cake with chocolate icing and chocolate chips, pumpkin cake with cream cheese icing and white chocolate chips, strawberry cake with vanilla icing and white chocolate chips. Feel free to be creative, however, dark chocolate chips are a little overpowering so I would stay away from that.

Bake the cake according to the directions on the back of the box. When it is done, let it cool for about 20 minutes (it helps to cut into the cake in a few places, it releases the heat a little faster).

Once the cake has cooled, crumble the cake into a big bowl and add two and a half heaping spoonfuls of icing to the cake. Mix the cake and icing together (it is easiest to use your hands) and then put it in the freezer for about 20 minutes. Putting the cake/icing mixture in the freezer helps the concoction solidify, therefore making it easier to form small balls and dip them in chocolate.

In the mean time, melt the chocolate chips that you will dip the cake balls in. Put two and half bags of chocolate chips in a glass bowl (something about the glass bowl helps, chocolate is very temperamental so do not rush). Add two spoonfuls of Crisco to the chocolate chips and heat it in the microwave for one minute. Stir the chips and Crisco and then reheat for 15 seconds, then stir and reheat for 15 seconds, stir and reheat for 15 seconds. You get the idea, slowly melt the chips and make sure you are always stirring. If you are not careful, you will overheat the chocolate and it will dry out.

When the 20 minutes is up, pull the cake out of the freezer and begin forming small “cake balls” with your hands. The balls do not need to be very big – one cake can make anywhere from 50-75 cake balls depending on how big you make them (I made about 75 cake balls with the batch you had, just to give you an idea of how big the little cakes need to be).

Make a few balls, then dip them in the chocolate and lay them out on wax paper to dry. This seems tricky at first but you get the hang of it quickly.

The cake balls stay yummy for about a week (I made the batch you had on Sunday and you ate them on Thursday – they were still moist because of the icing in the cake)! Enjoy.

(From: Jordan Keene)

One night when Jordan and Kevin were babysitting Katelyn, she had made these for a party the next evening and they looked so good. I made some and took them to the Real Life Bible Fellowship party this year.

Chocolate Chess Pie

½ stick butter, melted
1 ½ C sugar
2 eggs
1 tsp. vanilla
3 Tbsp. cocoa
1 small can PET milk
½ tsp. cinnamon

Mix with mixer and pour in unbaked pie shell. Bake at 325˚ for 50 minutes (should not shake in the middle)

(From: Joy Haynes)

This is my mom's recipe and everyone is always asking her for it. It's so easy to make and I usually double to recipe and keep one pie in the fridge in case I need a last minute desert for something.