He said it again after dinner. So will your kids.
1 deep-dish pie crust (make sure you have enough for a really deep pie! Actually, I use a cake pan for mine.)
4 large tomatoes, peeled & sliced
1/2 cup chopped fresh basil
3 onions, thinly sliced
1/2 pound bacon, cooked, drained, and chopped (mmm, bacon!)
1/2 teaspoon garlic powder
1 teaspoon oregano
2 cups shredded Cheddar cheese (I used a mixture of whatever cheeses are left over in the fridge.)
1/3 cup Texas Rib Candy
What to do:
Preheat your oven to 375.
In alternating layers, start filling your pastry shell with tomatoes, basil, scallions, bacon, garlic powder, and oregano. Set aside.
In a medium bowl, mix the cheese and Rib Candy, Spread this mixture over the top of the pie and cover with aluminum foil – loosely.
Bake in your preheated 375 oven for a half hour, then remove the foil and bake an additional half hour.
Candy Pie is delicious warm or cold. When it’s cold – a few hours after dinner, for example, my kids scooped it up with all kinds of crackers. My son put a little sour cream on his and pronounced it even more delicious. We all poured a little extra Rib Candy over our individual pieces, more because we all just like the stuff rather than for any logical purpose.
Candy Pie. It’s not what you think – it’s even better.