Tuesday, November 20

PONDERING PIES FOR THE HOLIDAYS


I don't know about your family traditions but in the Porter house Thanksgiving just wouldn't be Thanksgiving without pie! If our dessert table isn't full of pies we would in fact have to check the calendar. Maybe it's NOT Thanksgiving! No need to look for cakes or cookies because you won't find any, however there WILL be pie. I'm not exactly clear on how it happens but our pies somehow seem to miraculously multiply on Thanksgiving Day. Every year I always end up with as much or more pie than I originally baked myself. Which in fact is fine by me since I am a lover of pie. I can bake cakes upon cakes, or cookies and candy by the dozen without taking a nibble, although pie.... well pie is a different story. Let's just say that I am lucky, Mr.P and Jared will have all of our pie eaten by the Saturday night following Thanksgiving, yes it's true. As a result, I don't have to exert too much self-control. I'm grateful, truly I am. 

There are certain pies that simply say THANKSGIVING. Pumpkin, Pecan, Sweet Potato and any variety of custard pies. These are a few of our families favorites that will be gracing our dessert table this Thanksgiving Day. ENJOY.

COCONUT CUSTARD PIE
We do love coconut!
MAKES 1  9 inch PIE
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INGREDIENTS

  • 1 9-inch pie shell, unbaked
  • 1 cup sugar
  • 4 tablespoons unsalted butter, melted
  • 6 large eggs
  • 1 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • Salt
  • 2 cups shredded sweetened coconut {6 ounces}
    WHAT TO DO
    • Preheat oven to 350 degrees F.
    • In a medium bowl, whisk the sugar with the butter, then whisk in the eggs. 
    • Add the buttermilk, vanilla and a pinch of salt and whisk until incorporated. 
    • Stir in the coconut. Pour the filling into the pie crust and bake for 45 to 50 minutes, until the custard is set and golden brown on top. 


    TEXAS SUPREME PECAN PIE
    This is THE pie! Winning several contests and deemed 'the best pecan pie I ever ate' by Dean Fearing, chef of the Ritz-Carlton restaurant FEARING'S of Dallas. It is one of my 'go-to' recipes for Thanksgiving and Christmas pies.
    MAKES 1  9 inch PIE
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    INGREDIENTS
    • 1 9-inch pie shell, unbaked
    • 1 1/4 cups dark corn syrup, I use Karo
    • 1 cup light brown sugar, I use Imperial
    • 4 eggs, room temperature
    • 4 tablespoons unsalted butter
    • 1 teaspoon vanilla
    • 1/4 teaspoon almond extract
    • 2 cups Pecans, 1 1/2 cup chopped; 1/2 cup whole
    WHAT TO DO
    • Preheat oven to 350 degrees F. 
    • Combine corn syrup and brown sugar in a medium sauce pan. Bring to a boil over medium-high heat; cook, stirring until sugar in dissolved. Remove from heat immediately. Add butter to saucepan, stir to melt. 
    • Crack eggs in a separate bowl; whisk slightly and add 1/2 cup hot syrup mixture. Whisk quickly to prevent your eggs from cooking. Add more syrup and stir; continue until egg mixture is warm. 
    • Pour egg mixture and extracts into your saucepan and stir until combined. Stir in chopped pecans. 
    • Pour pie filling into an unbaked pie shell and use the 1/2 cup whole pecans to decorate the top of pie.
    • Bake on 350 degrees F for 1 hour or until pie sets. I know my pie is finished cooking when it splits just a bit in the middle and the pecans look slightly burnt! No need to toast your pecans ahead of time, they will get plenty of toasting time will the pie bakes.  


     YAMBOREE SWEET POTATO PIE
    A southern favorite this time of year. This one is especially good. I suggest that you bake the sweet potatoes rather than boil them for the filling. Baking intensifies the flavor and sweetness of the potatoes and gives them a fluffier texture. Bake them at 375 degrees F for an hour. Let them cool until you can handle them  and scoop out the flesh.
    MAKES 1  9 inch PIE
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    INGREDIENTS
    • 1 9-inch pie shell, unbaked
    • 2 cups sweet potatoes, cooked and mashed
    • 2 eggs
    • 1/4 teaspoon salt
    • 3/4 cups half and half
    • 1 cup granulated sugar
    • 4 tablespoons unsalted butter, melted
    • 1 teaspoon vanilla
    • 1 teaspoon cinnamon
    • 1/2 teaspoon allspice
    • 1/4 teaspoon ground cloves
    • quick dash of nutmeg

    WHAT TO DO
    • Preheat oven to 350 degrees F. 
    • Combine all ingredients and pour into an unbaked pie shell. 
    • Bake at 350 degrees F for 45- minutes to 1 hour.
    • *If you wish to achieve a smoother texture, combine all of your ingredients into a blender or food processor. Blend, whip and pour sweet potato mixture into an unbaked pie shell. Continue to bake as directed.


    PUMPKIN PIE
    Pumpkin Pie is my aunt's job! All of the grandkids will eat ONLY pumpkin pie on Thanksgiving...and they are all about traditions!
    MAKES 1  9 inch PIE
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    INGREDIENTS
    • 1 9-inch unbaked pie shell
    • 1 15 oz. can pumpkin
    • 1 14 oz. can Eagle Brand Sweetened Condensed Milk
    • 2 eggs, room temperature
    • 1 teaspoon ground cinnamon 
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    WHAT TO DO
    • Preheat oven to 425 degrees F. 
    • Combine all ingredients in a bowl and mix well. 
    • Pour into 9-inch unbaked  pie shell. 
    • Bake at 425 degrees F for 15 minutes. Turn oven temperature down to 350 degrees F and bake an additional 35 - 40 minutes or until set.


    BUTTERMILK PIE
    This was the first pie I took to the State Fair Pie Contest 21 years ago. 
    I won a blue ribbon and was HOOKED!
    MAKES 1  9 inch PIE
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    INGREDIENTS
    • 1 9-inch pie shell, unbaked
    • 2 cups granulated sugar, I use Imperial
    • 1/4 cup all-purpose flour
    • 1 stick unsalted butter, melted
    • 1/4 teaspoon salt
    • 3 eggs, room temperature
    • 1 cup buttermilk
    • 1 teaspoon vanilla
    • cinnamon

    WHAT TO DO
    • Preheat oven to 375 degrees F. 
    • Combine all dry ingredients except cinnamon, mix. 
    • Add all wet ingredients and combine well.
    • Pour into unbaked pie shell. Sprinkle cinnamon on top of pie. Using a spoon swirl the cinnamon on top of pie. 
    • Cook 1 hour or until set, mine cracks just a little bit in the middle. 
    • Hot from the oven or cold from the fridge, either way, it's delicious!


    RAISIN PIE
    This is my all time favorite pie. My mother bakes this pie every  Thanksgiving and Christmas and everyone LOVES it. I'm READY to eat a piece. I might have to skip the turkey and move onto the MAIN attraction!
    MAKES 1  9 inch PIE

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    INGREDIENTS

    • 1 9-inch unbaked pie-shell
    • 2 cups sugar
    • 4 tablespoons, room temperature
    • 3 tablespoons vinegar
    • 4 eggs, room temperature
    • 1 teaspoon vanilla
    • 1 cup raisins
    • 1/2 cup chopped pecans

    WHAT TO DO
    • Preheat oven to 350 degrees F. 
    • Cream butter and sugar until fluffy. 
    • Add vinegar, mix well. 
    • Add eggs on at a time and combine well. 
    • Add all other ingredients, stir well and pour into unbaked pie shell. 
    • Bake at 350 degrees F for 45 minutes.

    Praying you and your family have a warm and welcoming Thanksgiving!
    Enjoy the pies!
    ~THE DOMESTIC CURATOR~
    RONDA

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