In doing some research on what desserts I might add to my Thanksgiving menu (pie will most definitely be making an appearance at our table), I stumbled upon some mouthwatering recipes. And, you know, it's better to share than to fly high on pie solo, so I included them here for you to salivate over...and possibly add to your holiday table, too.
Note: I decided to collect and post them here instead of under my recipes tab because I haven't actually tried these out (yet!). Everything listed under the recipes tab has been prepared and tasted by yours truly. I hope to be able to add a few of these delightful treats to that list after next week!
adapted from Paula Dean’s Recipe
Love this! And I love that it is an easy to follow recipe. I can do this...and so can you!
1 (9- inch) Unbaked pie crust
2 cups Pecan Halves
In a medium sized mixing bowl combine:
3 large eggs, beaten
3 Tbsp Butter, melted
1/2 cup corn syrup
1 cup sugar
2 Tbsp vanilla
3 oz chocolate chips
Preheat the oven to 375. Cover bottom of pie crust with pecans.
In a medium bowl, whisk together the eggs and melted butter. Add the corn syrup, sugar, vanilla and chocolate chips. Stir until all ingredients are combined. Pour mixture into the pie shell over the pecans and place on a heavy-duty cookie sheet.
Bake for 15 minutes. Lower the oven temperature to 350 and continue to bake for an additional 35-45 minutes or until pie is set. Remove from oven and cool on a wire rack.
as submitted on Allrecipes.com
This looks amazing! Interesting take on a classic...and anything with streusel? Count me in! Yum!
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
2 egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 egg whites
1 (9 inch) unbaked pie shell
2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts
Preheat the oven to 425. In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks. Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt. In a large glass or metal bowl, whip egg whites until soft peaks form. Gently fold into pumpkin mixture. Pour filling into pie shell.
Bake for 15 minutes in the preheated oven. While the pie is baking, prepare the streusel topping: In a
small bowl, combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.
Reduce the heat to 350. Bake an additional 40 minutes, or until set.
I want a piece of this ASAP! This pie has a five star rating after over 5,000 reviews. I can't wait to make this (and eat it!).
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
Preheat oven to 425. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust.
Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350. Continue baking for 35 to 45 minutes, until apples are soft.
by Easy step by step recipes
Chocolate +Coconut +Pie Crust= Absolute Joy
1 refrigerated pie crust, or use a chocolate graham crust
1 package (4 oz) sweet baking chocolate, chopped
1/4 cup butter
1 teaspoon vanilla
1/2 teaspoon almond
1 can (12 oz) evaporated milk
1- 1/2 cups sugar
2 -1/2 tablespoons cornstarch
pinch of salt
4 egg yolks
1-1/2 cup flaked coconut
1- 1/2 cup chopped pecans
Heat oven to 375. Place pie crust in 9-inch pie plate as directed. In 1quart saucepan, heat chocolate and butter over medium to low heat until melted and mixture can be stirred smooth. Remove from heat, gradually stir in milk.
In medium bowl, mix sugar, cornstarch and salt. In small bowl, mix egg yolks, vanilla and almond extract. Gradually add chocolate mixture to egg mixture, stirring whisk. Add chocolate, egg yolk mixture to cornstarch mixture, stirring with whisk. Pour filling into crust.
In small bowl, mix coconut and pecans together and sprinkle over top of pie. Bake 45 to 50 minutes or until puffed and almost set. Cool completely on cooling rack, about 5 hours or longer.