Good Morning America Recipes

Elizabeth Karmel's Cowboy Pie

From Hill Country's Executive Chef

Hill Country Chicken's Elizabeth Karmel prepares various pies for Thanksgiving dessert.
Difficulty: Easy
Cook Time: min

The texture and the pure sweetness of the ingredients have made this our signature pie at Hill Country Chicken. I like to describe it as a "candy bar in a cup," and because it is so rich, we only make it in the 3-inch "Pie Cup" size. If you chose to make it in a traditional 9-inch, make the slices very thin. The real beauty of this pie is that you can customize it with your favorite combination of flavors!


  • Prepared pie shells in either 3-inch or 9-inch. Can be graham cracker, Oreo cookie, shortbread or pre-baked regular crust
  • 2 cups favorite chocolate chunks, morsels or pieces, bittersweet, milk, white, semi-sweet etc.
  • 1 cup favorite alternative morsel or chunk, such as toffee, peanut butter, caramel, butterscotch, etc
  • 1 cup favorite candy or extra such as, granola, dried fruit such as cherries, or raisins etc.
  • 11/2 cups sweetened coconut
  • 1 1/2 cups favorite nuts such as walnuts, pecans, hazelnuts
  • 1-2 14-ounce cans sweetened condensed milk or 1 can and
  • 1 cup dulce de leche or favorite caramel sauce, depending on how dry the mixture is
  • Cooking Directions

    Preheat oven to 350°F. Stir together all filling ingredients until evenly distributed. Spoon into prepared crusts; either 3-inch or 9-inch. Pat top of pie down with your fingers to make even and fill any holes.

    Bake for about 10 minutes for little pies and 25 minutes for a 9-inch pie. Let cool completely before serving.

    Recipe courtesy Elizabeth Karmel, executive chef, Hill Country Chicken and Hill Country Barbecue Market.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    Recipe Summary

    Main Ingredients: chocolate chunks, coconut, dulce de leche, condensed milk

    Course: Dessert

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