Pies are a staple on my Thanksgiving menu. They have been since I was a child and I continue to enjoy making, eating and sharing them every year. Our family always made pumpkin and chocolate pudding pie. I have added some fruit pies including apple to my menu. This year I am considering adding something new.
Whether you are a pie connoisseur or a newbie to the crust and filling world, tips and tricks are always helpful.
The Pampered Chef website has some fantastic decorating tips.
I especially love that little turkey made with circle and heart shaped cutters! That will be on our pumpkin pie this year. Click the link above for some tips.
I will be making Martha Stewart’s Chocolate Pecan Pie recipe this year and I will be testing it this weekend. Have you ever made this type of pie? I can’t see how such delicious ingredients can go wrong! Here is the recipe:
- 4 ounces semisweet chocolate, finely chopped
- 4 large eggs, lightly beaten
- 1 1/2 cups light corn syrup
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1 recipe Basic Pie Crust, rolled and fit into a 9-inch pie plate
- 1 cup pecans
Preheat oven to 350 degrees, with rack in lowest position. In a heatproof bowl set over (not in) a saucepan of simmering water, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes (or melt chocolate in microwave). Set aside.
In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate. Pour filling into prepared crust; place pie plate on a rimmed baking sheet. Arrange pecans in one even layer over filling.
Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.
I’ll post my review of the pie I bake on Wednesday 11/11/15
What desserts do you serve on Thanksgiving? Do you have any useful tips or tricks to share? Please comment and share!!!