Pecan pie with caramel


1 Field's Pecan Pie, thawed
1 cup light brown sugar
2 tablespoons Griffin's white corn syrup
4 tablespoons Hiland butter
1/4 cup Braum’s heavy whipping cream
1/2 cup chopped pecans


Remove Field's Pecan Pie from box, and set aside.
In a deep-sided saucepan or Dutch oven, heat sugar and corn syrup on medium-high heat. Cook, while stirring, until it comes to a boil. Turn heat to low, then quickly add butter and cream. Cook another five minutes on low heat, stirring occasionally. Remove from heat, and stir in pecans.
Pour topping over pie. Store in refrigerator until serving.pletely before frosting.

For frosting: In a medium saucepan, add butter, cocoa powder and buttermilk, and bring to a boil, stirring constantly. Remove from heat. Add powdered sugar and vanilla extract, beat with whisk till smooth. Frost each cupcake using frosting spatula.

Chocolate Truffle Pecan Pie


  • 1 Field's Pecan Pie
  • 6 oz Semi Sweet Chocolate
  • 4 oz Hiland Heavy Cream
  • 1 oz Prairie Wolf Dark Coffee Liqueur
  • Whole Pecan Half's


In a small saucepan heat the cream on medium until it is rolling slightly, remove from the heat and add the chocolate and Coffee Liquor. Stir this mixture until it is fully incorporated and has cooled some, about 5 minutes.

Pour evenly over the frozen pie and garnish with the pecans.

Pecan Pie with Chocolate Coffee Sauce


1 Field’s Pecan Pie
1 cup Griffin's Waffle Syrup
4 oz. semi-sweet chocolate pieces
2 tbsp. Prairie Wolf DARK Coffee Liquor
1 tsp. Griffin's Vanilla Extract


1. Melt chocolate pieces in syrup over a double boiler on low heat.
2. Add Kaluha and the vanilla extract, and heat until shiny and smooth.
3. Spoon over Field’s Pecan Pie and top with whipped cream.

Streusel Topped German Chocolate Pie


Field’s German Chocolate Pie, thawed to room temperature
Streusel Topping
3 tbsp. Hiland Butter, softened
½ cup Shawnee Mills All-Purpose Flour
1/3 cup dark brown sugar
1/2 cup chopped pecans


Preheat oven to 350 degrees. In a small bowl, combine all streusel topping ingredients well, using a fork. Stir until mixture resembles coarse crumbs. Spread mixture evenly over top of thawed pie. Bake for 15 minutes; cool. Serve with plenty of Hiland whipped cream, and a light dusting of cocoa powder, if desired. Garnish with pecan halves.

Pecan Pie Cupcake


1 Field's Pecan Pie
2 cups Shawnee Mills All Purose Flour
2 tsps baking powder
Pinch of salt 3/4 cup
Hiland Unsalted Butter, softened
1 1/2 cups sugar
3 eggs
1 1/2 tsps Griffin's vanilla
1/2 cup Hiland milk
3/4 cup Hiland sour cream

2 cups powdered sugar
1/2 cup Griffin's Original Syrup
1 tsp Griffin's vanilla
1 tbsp Prairie Wolf Dark Coffee Liqueur
3 or more tbsp Hiland Heavy Whipping Cream


Defrost pie, according to package directions. Preheat oven to 350 degrees.

In a medium bowl, combine flour, baking powder and salt. Set aside.

With a mixer combine butter and sugar. Mix on low speed until combined, and then beat on medium speed until light and fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla, milk and sour cream, mixing until combined. Slowly add flour mixture, turning the mixer on low speed between each addition of flour. Once the flour is incorporated, turn up the mixer to medium speed and beat for 2 minutes until thoroughly mixed.

Fill 24 muffin cups with muffin liners or spray muffin cups with nonstick spray. If using muffin liners, still spray with nonstick spray, so the cupcakes will come out easily. Fill each muffin cup 2/3 full with batter.

Cut half the pecan pie and place on a cutting board. Chop pie into small pieces. The remaining half pie is yours to eat!

Scoop one tablespoon of chopped pecan pie into the center of each muffin cup, pushing it down into the batter.

Bake for 20 minutes or until done.

Maple Buttercream Frosting:

With a mixer, combine butter and powdered sugar, starting mixer on low and then increasing speed as the sugar is blended.

Add syrup, vanilla and liqueur, mixing on low speed until combined. Add cream until you reach desired consistency.

Pecan Pie Ice Cream


1 (8 oz.) tub frozen whipped topping, thawed
1 (14 oz.) can sweetened condensed milk
1 pint Hiland Half and Half
2 tsp. Griffin's Vanilla Extract
1/2 of a Field's Pecan Pie, thawed and chopped


In a bowl, combine whipped topping, sweetened condensed milk, half and half, and vanilla extract; blend well. Transfer mixture to (at least) a 4-quart capacity ice cream freezer and freeze according to manufacturer's directions for about 20 minutes. At this point, the ice cream should be 'soft serve' consistency. When it is, add the chopped pecan pie to the freezer canister, and continue to freeze until done. Enjoy!

German Chocolate Brownies


1 Field's German Chocolate Pie, Thawed and cubed
1/2 cup butter, melted
1 cup semisweet chocolate chunks
1 cup sugar
2 large eggs, room temperature
1 cup Braum's half and half
1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon vanilla


Preheat oven to 350 F. Spray a metal 9X13 pan with non stick cooking spray and set aside. Take the thawed pie and the entire thing into small squares and set aside.

Melt the butter and chocolate chunks in a medium saucepan over low heat. Stir until fully melted. In a large bowl whisk together the sugar and eggs till creamy. Using an electric mixer, beat the chocolate mixture, half and half along with 1/2 of the pie pieces. Beat until everything is well blended. Add in the flour, baking powder, and vanilla. Only mix until combined. Too much mixing makes for a less chewy brownie. Stir in the rest of the pie pieces. Stir to coat and incorporate. Pour the brownie batter into the prepared pan. Bake for 45-50 minutes. Cool and then cut