With Thanksgiving just two weeks away, we need to start thinking about what we will be eating and cooking for our family, friends, or just for ourselves! Personally, pie is one of my favorite dishes because it is something I only really eat during the Thanksgiving season! I went through Pinterest and picked some pies that looked the most delicious so I could share it with the readers to try! None of these recipes are mine, so each title has a link to the original recipe layout and more tips.
Chocolate Crack Pie
Prep Time : 15 minutes // Cook Time: 40 minutes // Total Time: 55 minutes
INGREDIENTS:
- 1 (4 oz.) bar semi-sweet baking chocolate
- 1/2 c. butter
- 1 c. granulated sugar
- 2 large eggs
- 1 pie crust for a bottom-crust-only pie {Make your own or store-bought. If using a store-bought frozen crust that comes already in a foil pan, use 'regular' not 'deep dish.'}
- whipped cream for serving {optional}
INSTRUCTIONS:
- Lightly spray an 8-inch pie plate with non-stick cooking spray. Fit pie crust into the bottom and up sides of pie plate; set aside.
- Melt butter and chocolate together in a small saucepan over very low heat, stirring frequently. Remove from heat and immediately add sugar; stir until well combined. Allow to stand about 3 minutes to cool slightly.
- Place eggs in a mixing bowl; beat lightly with a fork or whisk. Add chocolate mixture and whisk until well combined.
- Bake at 350 degrees on the bottom oven rack for 30 minutes. Move to top oven rack and bake for 10 minutes more. Cool to room temperature.
- Serve with a dollop of whipped cream, if desired.
Brown Sugar Sweet Potato Pie Recipe
Prep Time: 20 minutes // Cook Time: 1 Hour and 50 minutes // Total Time: 2 Hours and 10 minutes
INGREDIENTS:
- Sweet potatoes – Baked, for the reasons I mentioned above.
- Unsalted butter – At room temperature so it is easier to mix in.
- Granulated sugar
- Brown sugar
- Whole milk or evaporated milk – Do not use a milk with lower fat content.
- Eggs
- Vanilla extract
- Spices: Cinnamon, nutmeg (freshly grated is great if you have it), cloves.
- You could also use a little pumpkin pie spice instead. I recommend doing 1 1/2 teaspoons pumpkin pie spice in place of the cinnamon, nutmeg and cloves.
- Salt
- 1 (9 inch) unbaked pie crust – Homemade pie crust or store bought. Cookies & Cups has a nice pie crust recipe you could use.
INSTRUCTIONS:
- Bake the sweet potatoes: Heat your oven to 400F. Wrap the sweet potatoes in foil and bake them on a cookie sheet until soft, about 45 minutes. Allow them to cool when done.
- Skin sweet potatoes: Once cooled, remove the skins from your sweet potatoes. You can do this by just pulling the skins back and scooping out the soft sweet potato flesh.
- Heat oven to 350F.
- Make the sweet potato pie filling: Mash the sweet potatoes and room temperature butter together in a large bowl. Whisk in the sugars, milk, eggs, vanilla, spices and salt. Keep whisking until the filling is well combined.
- Bake your pie: Pour the filling into an unbaked pie crust. Bake for 50-6o minutes. You will know your sweet potato pie is done when a toothpick inserted in the center comes out clean. The pie will rise while baking and then deflate after it cools.
- Serve. You can serve it warm or chilled. If you chill your pie you can add a dollop of whipped cream or marshmallow fluff on top!
Apple Crumble Pie
Prep Time: 40 minutes // Cook Time: 50 minutes // Total Time 1 Hour and 50 minutes
INGREDIENTS: (For Apple Filling)
- 1 pie crust, chilled
- 1/2 cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tbsp cornstarch
- 2 tsp of grand cinnamon
- 1/4 tsp of ground nutmeg
- 8 cups of thinly sliced and peeled apples, about 7-8 medium apples
- 2 Tbsp of lemon juice
INGREDIENTS: (For Topping)
- 3/4 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1/2 cup butter, cut into little cubes and softened a little
INSTRUCTIONS:
- In a bowl combine white sugar, flour, cornstarch, cinnamon, and nutmeg.
- In a large bowl combine sliced apples and lemon juice, then add the mixed dried ingredients and using a spatula stir everything together until thoroughly combined. Set aside.
- Preheat oven to 400°F (200°C).
- Place pie crust in pie dish and tuck it in with your fingers. Trim excess dough if needed and flute the edges.
- Spoon the apple filling into the crust but leave most of the liquid in the bowl.
- To make the crumble topping, combine the flour, brown sugar, cinnamon, and butter cubes in a bowl and use a fork, pastry cutter, or your hands to combine until thick and crumbly. Sprinkle topping over apple filling.
- Place pie dish on a large enough baking sheet covered with parchment paper and bake for 20 minutes. Then turn the temperature down to 375°F (190°C) and bake for 30 more minutes until the topping is golden brown and the filling is bubbling up. If the edges brown to quickly cover them with a pie shield after 20 minutes.
- Let the pie cool completely before cutting into it to allow the filling to thicken up. Cover leftovers with plastic wrap and store in the fridge for up to 4 days.
S'more Pie
Prep Time: 1 Hour // Cook Time: 22 minutes // Total Time: 1 Hour and 22 minutes
INGREDIENTS:
FOR THE CRUST:
- 2 cups of finely ground graham crackers (about 15-16 graham crackers)
- 6 tbsp melted butter
- 1/8 tsp salt
FOR THE FILLING:
- ¾ cup of semi-sweet chocolate chips
- ¾ cup of milk chocolate chips
- ¼ cup of butter
- 2 whole eggs
- 1 egg yolk
- 1 cup heavy cream
- 1 tsp vanilla
FOR THE TOPPING:
- 2 egg whites
- 1 cup of corn syrup
- pinch of salt
- ½ tsp vanilla
- ¼ tsp cream of tartar
- 2 tbsp sugar
INSTRUCTIONS:
- Preheat oven to 350F.
- Grind graham crackers in a food processor. Or place them in a zip lock bag, and whack them with a rolling pin, until they are crushed into a fine crumb.
- Place graham cracker crumbs into a bowl, add the salt and the melted butter. Combine with a fork until the crumbs stick together.
- Place the crumbs in a 9 ½ pie plate working the crumbs up the side of the pan, with the palm of your hand. Set aside.
- Place both chocolate chips and butter in a heat safe bowl. Heat the heavy cream in a sauce pan until it simmers, pour it over the chocolate chips and whisk until melted and combined. Add whole eggs, and yolks and mix until combined. Add vanilla.
- Pour chocolate mixture into piecrust and bake 15-20 mins until pie is set and a toothpick comes out clean.
- Meanwhile, place 2 egg whites, corn syrup, salt, vanilla and cream of tartar in a bowl and whip on high until stiff peaks form and mixture is glossy. Slowly add sugar.
- Allow pie to cool, and then add marshmallow topping on top, creating decorative swirls as you go with a spatula.
- At this point, if you are not serving right away, the pie can be refrigerated until ready to serve. Then proceed with last step of broiling.
- Place pie under the broiler for 1-2 mins until marshmallow topping turns golden brown.
- BE CAREFUL! Marshmallow burns quickly so please keep an eye on it while broiling, do not walk away!
Pecan Pie
Prep Time: 25 minutes // Cook Time: 50 minutes // Cooling: 4 Hours // Total Time: 5 Hours and 15 minutes
INGREDIENTS:
- one 9-inch unbaked pie dough chilled
- 2/3 cup corn syrup
- 1 cup brown sugar
- 1/4 cup unsalted butter
- 2 teaspoons vanilla extract or 1 tablespoon bourbon
- 1/2 teaspoon cinnamon
- 3 large eggs
- 1 1/4 cup chopped pecans
INSTRUCTIONS:
- Preheat the oven to 350F degrees and position the oven rack in the bottom 1/3 of the oven.
- Take the pie dough out of the fridge and let sit at room temperature for about 10 minutes.
- On a lightly floured surface using a floured rolling pin, roll out the dough into a circle about 12 inches in diameter.
- Lightly dust the bottom of a 9-inch pie plate with flour and transfer the pie dough to the pie plate. Lightly sprinkle flour on the inside of the pie crust. Then fold over the edges of the pie dough and crimp with your fingers or press down with a fork.
- Place the pie plate and crust in the fridge as you make the filling.
- Add the corn syrup, brown sugar and butter to a medium saucepan over low heat. Melt together until the sugar is no longer grainy and the butter is melted, stirring occasionally.
- Remove the pan from the heat and whisk in the vanilla extract (or bourbon) and cinnamon.
- In a separate bowl whisk the eggs until frothy.
- Whisk 1 tablespoon of the brown sugar mixture into the eggs.
- Whisk the eggs into the warm brown sugar mixture, making sure to go quickly so that the eggs don't scramble.
- Take the pie crust out of the fridge and place the chopped pecans in the pie shell, then pour the filling mixture into the crust (the pecans will float to the top).
- Bake in the preheated oven for 50-60 minutes* then remove from the oven and let sit at room temperature for at least 4 hours before serving.
