• Preheat oven to 350°. Mix the sugars, salt, cinnamon, corn syrup, vanilla, molasses, sweented condensed milk, butter, and eggs together in a bowl.
• Pour chopped pecans in the unbaked pie crust.
• Pour mixture over pecans. Cover the top lightly with tin foil and bake for 30 minutes. Remove the foil, then keep baking for about 20-30 minutes. Pie should not be jiggly when you take it out. If time is up and pie is jiggly, keep baking until no longer jiggles 😉 (should i keep using the word jiggle?) If Pie is still jiggly, but is starting to look a little too brown, cover with foil and keep cooking.
• Allow pie to cool at room temp for several hours. Preferably overnight.

• Cook pie crust in oven set to 425° for about 10-15 minutes. This prevents getting a soggy crust unter our apple mixture. Set aside while making the fillings.

For the apple filling

• Melt and brown butter in a saucepan over medium high heat. Add flour and cook for about 2 minutes. Add bothe sugars, vanilla, cinnamon, and water and bring to a boil. Add apples to mixture and continue to cook for about 8 minutes.
• Pour mixture into semi-cooked pie crust.

For the crumble

• Brown butter in a small saucepan.
• Combine flour, cinnamon, and sugars in a bowl and pour browned butter on top. Stir until a crumble is formed.
• Sprinkle the crumb mixture on top of the apple filling in the pan. Cover pie with second crust in whatever design you desire! Let chill in the fridge for an hour before baking.
• Get pie out of the fridge and brush the top with a beaten egg. Sprinkle with cinnamon sugar.
• Bake in oven set to 425° for 15 minutes. Reduce heat to 350° and continue baking for about 35-45 minutes. You should see the filling bubbling. If crust starts to look a little too brown, lightly cover with tin foil and continue baking.
• Serve with vanilla ice cream!

• Combine first three ingredients. Press into a 9 inch pie plate.
• Bake at 350° for 10 minutes, cool.
• Stir together milk, lime juice, and coloring until blended. Pour into crust.
• Bake at 325° for 25-28 minutes. Chill for 8 hours. Serve with whipped cream and garnish with lime zest if wanted.

If using food processor

• Combine the flour, sugar, and salt. Cut the cold butter into small cubes and add to the flour mixture. Pulse the food processor about 10 times or until there are no more chunks of butter that are bigger than the size of a pea. There should be some small pieces of butter in there so dont mix it completely.
• Pour ice water and vinegar into the mixer and pulse until it is mostly combined. The texture should be like damp sand, still crumbly, but if you pinch the dough, it would stick together. Its important to not over mix if you want a flaky crust.
• Divide the mixture in half and press each half into a flat circular disk. Tightly wrap each disk in cling wrap and chill in the fridge for at least an hour.

If not using food processor

• Combine flour, sugar, and salt in a medium bowl. Using a dough cutter (or your fingers) cut in cubes of butter until there are no more chunks of butter that are bigger than a pea. There should be some small pieces of butter in there so dont mix it completely.
• Using a wodden spoon, pour water and vinegar into the mixture. Mix until just combined. The texture should be like damp sand, still crumbly, but if you pinch the dough, it would stick together. Its important to not over mix if you want a flaky crust.
• Divide the mixture in half and press each half into a flat circular disk. Tightly wrap each disk in cling wrap and chill in the fridge for at least an hour.

For rolling out and baking

• Dust a clean counter top and a rolling pin with a little bit of flour. Roll dough out until it is about 1 ½ inches bigger than your pie dish. Carefully roll dough around rolling pin, wrapping around it lightly, dont press down when it is wrapped or else it will stick to itself. Transfer dough onto pie plate and unwrap until it lays flat on dish. Gently press and stretch dough so it is laying in the plate completely. Trim edges.
• Bake following the instructions of whatever pie recipe youre using!

For the Cake Layers

• Pre heat oven to 350°. Prepare 3, 8'' cake pans by spraying the bottom and sides with cooking spray, lining the bottom with a parchment paper round, then spray again. Set aside.
• In a Large bowl, or the bowl of a stand mixer, combine the flour, sugars, baking powder, salt, cinnamon, and nutmeg. Stir with a whisk to sift together.
• Cut butter into dry mixture until small crumbles remain. No large chunks of butter should be there.
• In a separate bowl, combine buttermilk, eggs, pumpkin, and vanilla and whisk together.
• Pour half of wet mixture to the dry, stir to combine. Add the rest of the wet ingredients and mix until smooth and fluffy. Add in the chcocolate chips and fold in.
• Pour batter into pans and smooth out the top. Bake in oven for 20 minutes or until a toothpick comes out clean. Let cool in the pan for 15 minutes, then turn onto a wire wrack to cool completely. Layers can be wrapped in cling wrap and frozen until ready to assemble.

For the Cheesecake Filling

• In the bowl of a stand mixer, fitted with the paddle attachment, beat the cream cheese until smooth. Add in the powdered sugar and vanilla and stir until creamy and smooth.
• Pour cream cheese into a different bowl and set aside.
• Clean bowl, switch out the paddle attachment for the whisk attachment. Whisk the heavy cream until stiff and fluffy.
• Fold cream cheese into whipped cream until combined.
• Set in fridge until ready to assemble.

For the creamcheese buttercream

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese for about 5 minutes until lightens in color.
• 1 cup at a time, add the powdered sugar, with small splashes of heavy cream in between each addition.
• Once all powdered sugar is added, add vanilla and salt and mix for a few minutes.

For the Ganache

• In a microwave safe bowl, add chocolate chips and heavy cream. Microwave in 30 second increments stirring in between, until melted.