Cheesy Spaghetti Pie

Ingredients

• 1 pound cooked spaghetti, cooled
• 1/2 cup grated Parmesan
• 1/2 cup grated pecorino
• 1/2 cup grated Swiss
• 4 eggs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 slices American cheese (Preferably Tillamook Slices)

Directions

Mix the cooled spaghetti, grated cheeses and eggs together in a large bowl. Sprinkle with salt and pepper. Add the oil to a large nonstick saute pan and heat to medium heat. Once hot, add a handful of the spaghetti mixture to the pan and flatten it out to the edges. Lay the American cheese on top and add another layer of the spaghetti mixture. Cook for about 5 minutes and flip, cooking for another 5 minutes on the other side until golden brown.

Turn out onto a cutting board, slice as you would a pizza and serve.

Emeril's Pecan-Chocolate Chip Pie

• 1 1/2 cup(s) pecan halves
• 1  store-bought or homemade pie crust, in a deep-dish 9-inch plate
• 1/2 cup(s) semisweet chocolate chips
• 1 tablespoon(s) all-purpose flour, plus more for coating chocolate chips
• 3 large eggs, lightly beaten
• 1 cup(s) packed light-brown sugar
• 1 cup(s) light corn syrup
• 1/2 teaspoon(s) pure vanilla extract
• 1/4 cup(s) salted butter, melted

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Directions

1. Preheat oven to 375 degrees F. Spread pecans in crust. In a small bowl, toss chocolate chips in a little flour to coat, then scatter evenly over pecans. In a medium bowl, stir together eggs, brown sugar, corn syrup, vanilla, butter, and flour until well combined. Pour filling over pecans and chocolate chips.
2. Bake until filling is set and crust is browned, about 70 minutes. (If pie browns too quickly, loosely tent with foil.) Let cool on a wire rack at least 1 hour. Serve warm or at room temperature.