Southern Living, November 2013 Pages 104-105
Since multiple recipes appear on pages 104-105, select the one(s) you want to save, share or create a shopping list for, here.
Salted Caramel-Chocolate Pecan Pie
A cross between a fudge pie and pecan pie, this is all the more stunning if you arrange the pecans from the center in a spiral pattern.
Mocha-Espresso Cream Pie
Mocha-Espresso Cream Pie is a chocolate-lover's dream. A crunchy cookie crust is filled with a decadent chocolate filling before being topped off with Coffee Whipped Cream.
Coconut-Pumpkin Chiffon Pie
Make and refrigerate without the topping a day ahead. Whip and add the topping before serving.
Sliced Sweet Potato Pie
We love the layered look of this ever-so-sweet streusel-topped treat.
Apple Slab Pie
Baked in a jelly-roll pan, this rectangular pie feeds a crowd.