NEW ORLEANS —
Candy Pie
2-9in. graham cracker pie crust
3 cups heavy whipping cream
8 oz. cream cheese, softened
1/2 cup creamy peanut butter
1/4 cup plus 2 tablespoons caramel topping
2 cups favorite candy bars, chopped
2 Tbsp. chocolate syrup
In large bowl, beat whipping cream with electric mixer until stiff peaks form. Reserve 2 cups of the whipped cream; set aside for topping.
In medium bowl, beat cream cheese, peanut butter and 1/4 cup of the caramel topping with electric mixer on until smooth and creamy.
Gently fold cream cheese mixture into remaining whipped cream. Fold in 1 cup of the chopped candy bars. Spread cream cheese mixture evenly onto crust. Spoon reserved 2 cups whipped cream onto cream cheese mixture; spread evenly. Sprinkle with remaining 1 cup chopped candy bars. Refrigerate 1 hour. Just before serving, drizzle with remaining 2 tablespoons caramel topping and the chocolate syrup.
Sausage Slab Pie
3 Tbsp. Olive oil, divided
1 lb. Italian sausage, bulk
6 oz. spinach leaves, chopped
1 cup fennel bulb, finely chopped
3 garlic cloves, minced
Salt and pepper to taste
1 egg
2 sheets frozen puff pastry, thawed
1 cup ricotta cheese
1 cup marinara sauce
1/2 cup fresh basil leaves, sliced (juliened)
1/4 cup fresh parsley, chopped
Flour for dusting
In a large skillet, heat the 1 ½ tablespoons oil over medium-high heat. Add the sausage and cook, breaking up with a wooden spoon, until browned. Transfer to a plate.
Reduce the heat to low. Add the remaining oil, fennel, and garlic; season with salt and pepper to taste. Cover and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add spinach and stir until wilted. Mix in the cooked sausage.
Preheat oven to 425 degrees.
In a small bowl, beat the egg with 1 teaspoon water. On a lightly floured surface, roll each puff pastry sheet into a 10x12-inch rectangle. Transfer one sheet to a parchment-lined baking sheet. Top with sausage mixture, leaving a 1-inch border. With a tablespoon, dot with the ricotta, then drizzle with the marinara sauce and sprinkle with half the basil, and parsley.
Brush the border of the pastry with the egg wash and line up with the remaining sheet of puff pastry, pressing the edges to seal.
Brush the top with egg, and then use a fork to crimp the edges. Cut 4 slits in the top to allow steam to escape. Bake until the pastry is puffed and golden, about 20-30 minutes. Sprinkle with the remaining basil and serve with a dollop of sour cream, if desired.