thanksgiving pie recipe

Nanny Pat's Special Apple Pie. This apple pie is an old family recipe and always very popular, especially for those who prefer a crustless pie!

Nanny Pat’s Special Apple Pie

- 10 Apples

Tablespoon sugar

cinnamon

salt

flour

oz stick or 170 g butter

sugar

Set oven to 350 F, Gas 4, 180...

Set oven to 350 F, Gas 4, 180 C. Grease your pie dish.

Peel and slice the apples (enough to fill...

Peel and slice the apples (enough to fill plate 3/4 full). Mix 1 Tbsp sugar &amp; 1 tsp cinnamon in a small bowl, and sprinkle over the apples...

In a saucepan, melt the butter then take...

In a saucepan, melt the butter then take off heat. Mix flour, salt and Sugar in a bowl, then add 1 egg, and the melted butter.

Add chopped nuts (walnuts or pecans).Spread batter evenly...

Add chopped nuts (walnuts or pecans).Spread batter evenly over the apples.

Bake 30-40 minutes or until golden. Set on...

Bake 30-40 minutes or until golden. Set on a rack (if you can, as I usually have someone cutting into it while piping hot, and not set up.

A tried and true classic, this Pecan Pie recipe is truly the best! It tastes just like the one Grandma used to make and with less than 10 ingredients, it&#39;s incredibly easy too. Perfect for both Thanksgiving and Christmas!

Grandma's Pecan Pie Recipe

refrigerated pie crust

unsalted butter (melted)

dark brown sugar

corn syrup

vanilla extract

orange

eggs

pecan halves

whipped cream or vanilla ice cream (for serving; optional)

Preheat oven to 350°F

Place the pre-made pie crust in a 9 inch pie pan and crimp the edges. Lightly prick bottom of the crust with a fork. Place in the fridge and chill until firm, at least 30 minutes (or freeze no longer than 10 minutes).

Melt the butter in a small heavy saucepan over medium heat. Add the sugars, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest (optional), and salt. Lightly beat eggs in a medium bowl, then combine with the corn syrup mixture.

Place the pecan halves in the chilled pie shell and then pour the filling mixture evenly over them.

Cover your pie with aluminum foil and bake in preheated oven for about 30 minutes.

Remove the foil and bake for an additional 20 minutes or until center is set and not overly wiggly. Check it often.

Remove from the oven when done and set on a wire rack to cool for about 1 hour, then refrigerate until firm, about 4 hours.

Pie can be made 1-2 days ahead and refrigerated until ready to serve.

Pecan Pumpkin Pie Recipe with Buttery Flaky Crust

All-purpose flour

white sugar

cold, unsalted butter ((2 sticks))

crisco

water

unsweetened pumpkin puree

heavy cream

brown sugar

vanilla

ginger

unsalted butter,

In a large bowl combine flour, sugar and salt.

Cut 2 sticks butter into small chunks and add to the flour mixture. With your hands or a pastry cutter, blend until butter chunks are the size of peas.

Add in Crisco and with your hands combine. It should resemble course crumbs. This mixture should remain dry and powdery.

Add ice water and mix dough with hands until combined. The dough should hold a loose ball and be more on the dry side. It should look rough.

Roll the dough out and fit it into the pie dish. You can refrigerate freeze it for 30 minutes in the pie dish, which I recommend doing.

For the buttery flakey crust

Make the pie crust recipe and place in the fridge until you&#x27;re ready to fill it.

If you&#x27;re making pie cutouts, do this as well so they are ready.

Combine pumpkin puree, heavy cream, light brown sugar, egg, egg yolk, vanilla extract, cinnamon, ginger and salt in a mixer with the whisk attachment until thick and incorporated.

Scrape down sides as needed.

To make the pecan filling, whisk and beat all of the ingredients except the pecans together until smooth.

Add in the pecans and stir.

Pour the pumpkin filling into the pie dish, then add the pecan filling on top.

Add the pie crust cutouts around the edge of the pie.

Coat the crust with a whisked egg to get a golden brown crust.

Bake in a preheated 450 degree oven for 10 minutes

Reduce the oven temperature to 300 and bake for another 50 minutes, until it&#x27;s evenly puffed and cooked in the center.

Serve with ice cream!

Pecan pumpkin pie filling

Banana Cream Pie is an old-fashioned recipe that's easy to make from Serena Bakes Simply From Scratch.

Banana Cream Pie

9" Uncooked Flaky Pie Crust

Sugar

All-Purpose Flour

Salt

Milk

Egg Yolks

Vanilla Extract

Butter

Medium Bananas Sliced

Heavy Whipping Cream

The best, classic, easy sweet potato pie recipe, homemade with simple ingredients. Loaded with cinnamon, nutmeg, mashed sweet potatoes with hint of orange.

Easy Sweet Potato Pie

Sweet potatoes (Baked

Butter (Unsalted, Room temperature)

Sweetened condensed milk (14 oz. can)

Eggs (Large, Lightly beaten with a fork)

Cinnamon powder

Nutmeg powder

(Optional)

tsp Vanilla extract

Pie shell (9 inch, Deep dish, Unbaked)

In a large mixing bowl, add mashed sweet potatoes, butter, condensed milk and mix until smooth.

Add eggs, cinnamon powder, nutmeg powder, orange zest (optional), vanilla extract and mix until combined.

Pour this sweet potato mixture in an unbaked deep dish pie shell (9 inches). Note: You can also use an 8 inch pie shell. Just don&#039;t fill it all the way to the top. You will end up with some leftover batter and that can be used to make mini pies, if you like.

Bake uncovered at 350 degrees F for 40-45 minutes or until the filling has set and crust is golden brown. If you are worried about the pie crust edges over-browning, you can protect them by using a a pie crust shield. You can also cover the edges of the pie with aluminum foil, halfway through baking.

Remove from oven and let it cool completely.

Then, use a sharp knife to cut slices. Enjoy!

Chocolate Fudge Pie is a delicious, rich and decadent homemade chocolate pie, made from scratch! The perfect solution when you need a quick and easy dessert - made in just a little over an hour! In the fall, this dessert is the best thanksgiving pie recipe.

Chocolate Fudge Pie

all-purpose flour

unsalted butter

half and half

bittersweet chocolate-chopped

cocoa powder

In a large bowl whisk together flour, sugar and salt.

Add butter and mix with a fork until it starts to look like a coarse meal.

Add 1 tablespoon of water at the time and continue mixing until a dough forms.

Wrap the dough with the plastic wrap and refrigerate for 2 hours.

Lightly greased 9-inch pie plate and preheat oven to 350 F.

Take the dough from refrigerator and roll out on a lightly floured work surface into a circle about 1/8 inch thick.

Transfer the dough to a pie plate and trim excess of a dough from edges.

To make the crust:

In a bowl whisk together sugar, cocoa powder, flour, and salt.

Combine in a sauce pan half and half, butter, and chocolate and stir over a medium-low heat until it become smooth.( Let it cool a few minutes before you add it over dry ingredients and eggs)

Add eggs, egg yolks and chocolate mixture into dry ingredients and stir until well-combined

Bake 45 to 50 minutes (until the center is set and the edges start to crack)

To make the filling:

Oh my goodness, this looks amazing!  I pinned it to the party board! :)

I have made this pie several times. In fact, I'm making it now! I'm waiting for the chocolate mixture to cool before folding it all together and popping it in the oven. I follow the recipe exactly, and it always turns out fabulous. It's my go to chocolate fix. I can't wait!

WOW! This is rich, smooth and utterly decadent, similar to the inside of a silky chocolate truffle, not the consistency of a brownie. I made this for Christmas and it got excellent reviews. I made a very small change to the recipe; I used 4 eggs and increased the sugar and butter slightly (maybe a tablespoon each). It was not difficult to make at all. YUM!

Made this today for my husbands birthday.  He loves dark chocolate and rich desserts. Followed the recipe exactly and it turned out amazing. Pairs great with vanilla ice cream.

This pie is excellent. I laughed when I saw in the comments that someone asked you, "What is half and half?" My son and I were on the internet looking for a chocolate pie recipe I could whip up for him out of the ingredients I had on hand... kept bypassing all the ones that called for cream... always have h-n-h in the fridge for our coffee!  We LOVE bittersweet chocolate so I actually REDUCED the sugar to 1 cup.  I used Ghiradelli Bittersweet Baking Chips (maybe it's sweeter than some?)  I am too lazy to make a pie crust from scratch, baked with a roll-out dough Pillsbury crust.  Took it to a ladies' dinner club gathering last night to rave reviews; gave your website full credit (tho I told them about my sweetener tweak).

I followed recipe exactly except I used. I’ll instead of half and half. It just seemed too gooey inside. I guess a toothpick shouldn’t come out clean?  That’s for cakes not pies maybe?    I even cooked it over an hour and increased the temp. What did I do wrong?  Or was it right?

Turned out soo good! Used 4 whole eggs because I'm a rebel. Only had unsweetened chocolate so I had to do math, turns out the substitute for 1 oz bittersweet is 2/3 oz unsweetened + 2 tsp sugar.
I can feel the mood-lifting therapeutic medicinal chocolate-ness coursing through my brain when I eat it.

I forgot to add that I  use  a ready made pie crust and just roll it into my pie plate.  That's the only thing "different" that I do. I also have vanilla ice cream waiting to top a warm piece later. Mmmmm!

What if I accidentally used an extra egg?  I guess I’ll find out actually!  It’s in the oven now!  I thought I had read it correctly and made recipe  to a “T”, however I read a review that said 5 eggs total, and I realized I used 6 total:   3 whole eggs and 3 egg yolks!  Now I’m worried — but I’m a huge dark chocolate fan — AND I’m a baker!!  I’ll write again!

An update to my original review (that I never saw published), so I don’t know if anyone will see this or not!  Anyway, this pie is HEAVEN for true chocolate lovers!  I had accidentally added an extra egg, so it was a tiny bit more “cakey” than fudgy!   But still very decadent.   I used 70% Lindell chocolate, special dark cocoa powder and it was very rich and delicious!  It was not overly sweet!  Helps chocolate cravings!  A chocolate lovers dream!

Absolutely delicious! As per other comments, I predicted I would prefer a sweeter  flavor profile so used semisweet chocolate chips in place of the bittersweet chocolate. It is quite rich and the recommended  8 - 10 servings is about right. Whipped cream garnish is essential.  Great recipe and so easy!!

Top 7 thanksgiving pie recipe recipes from across the web

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Nanny Pat’s Special Apple Pie

Grandma's Pecan Pie Recipe

Pecan Pumpkin Pie Recipe with Butte...

Banana Cream Pie

Easy Sweet Potato Pie

Chocolate Fudge Pie

Chocolate Fudge Pie

Top 7 thanksgiving pie recipe recipes from across the web

The most viewed thanksgiving pie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nanny Pat’s Special Apple Pie

Grandma's Pecan Pie Recipe

Pecan Pumpkin Pie Recipe with Butte...

Banana Cream Pie

Easy Sweet Potato Pie

Chocolate Fudge Pie

Chocolate Fudge Pie

The most viewed thanksgiving pie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine