Thanksgiving Pies – Chocolate Pecan and Pumpkin
I made two delicious pies for Thanksgiving! I made a chocolate pecan and a pumpkin pie. Since the pecan was my favorite, I’ll start with it first.
1 Unbaked Pie Crust (9 inches)
2 Cups Pecans (Halved)
3 Large Eggs (Beaten)
3 Tablespoons Unsalted Butter (Melted)
1/2 Cup Blue Agave Nectar (or Dark Corn Syrup)
1 Cup Sugar
2 Tablespoons Brandy (or Bourbon)
3 Ounces Semi-Sweet Chocolate (Chopped)
1. Pre-heat the oven to 375 degrees.
2. Line your 9 inch pie pan with your unbaked pie crust.
3. Chop the pecans in half. Line the bottom of the pie crust with the pecans.
4. In a medium bowl beat the eggs. Now mix in the melted butter.
5. In the same bowl combine the chopped chocolate, brandy, agave nectar, and sugar. Stir until all the ingredients are combined.
6. Pour the mixture into the pie crust over the pecans.
- Baking Tip: Put the pie pan on a baking sheet. In case any of the filling drips out it won’t land on the bottom of your oven.
7.Bake for 10 minutes.
8. Decrease the oven temperature to 350 degrees and continue baking for 25 minutes until the pie is set.
9. Cool the pie on a baking rack.
10. Serve and Enjoy!
***I had always thought that pecan pies were difficult to make. Then I made this recipe and realized they are actually super easy! I hope you enjoy this recipe as much as I did!
Now for the tasty pumpkin pie!
Pumpkin Pie with a Graham Cracker Crust
12 Graham Crackers (Finely Crushed)
5 Tablespoons Unsalted Butter (Melted)
1/4 Cup Sugar
Pumpkin Pie Mixture:
1 Pie Crust of Your Choice (9 inches)
- I used the graham cracker crust, but if you want to use a different crust that works too.
2 Tablespoons All-Purpose Flour
1 Teaspoon Cinnamon
1/8 Teaspoon Ground Cloves
1/4 Teaspoon Ground Nutmeg
1/4 Teaspoon Ground Ginger
1/2 Teaspoon Salt
3/4 Cup Brown Sugar
1 1/2 Can Pumpkin Puree
2 Tablespoons Light Corn Syrup
12 Ounces Evaporated Milk
2 Large Eggs (Lightly Beaten)
Graham Cracker Crust:
1. Pre-heat the oven to 350 degrees.
2. In a food processor pulse the graham crackers.
- Start with 6 crackers, broken into fourths. Pulse. Then add the other 6 crackers, broken into fourths. I found that my food processor was not going to be able to hold all 12 broken crackers before they were crushed.
3. Add the butter, sugar, and salt. Pulse until combined.
4. Press crumbs into 9 inch pie pan.
5. Bake in oven for 12 – 14 minutes, or until the crust is slightly toasted, or golden, in color.
6. Let cool completely on wire rack before adding the pie mixture.
Pumpkin Pie Mixture:
1. Mix the flour, cinnamon, nutmeg, cloves, ginger, and salt in a medium bowl.
2. Add the sugar and canned pumpkin puree. Completely combine.
3. Mix in the syrup and evaporated milk.
4. Allow the mixture to rest for 30-60 minutes or overnight in the refridgerator.
- The rest allows the flavors to meld and creates a tastier pie. I let my mixture rest for 45 minutes.
5. Pre-heat the oven to 450 degrees.
6. Add the beaten eggs. Whisk until combined.
7. Pour the filling into the prepared crust.
8. Place the pie on the bottom rack and back for 15 minutes.
9. Decrease the oven temperature to 350 degrees. Move the pie to the middle rack and bake for 35 – 40 minutes or until a toothpick inserted near the middle comes out moist, but clean.
- I also used a small leaf cookie cutter and cut into a regular pie crust. I added these leaf embellishments to edge of the pie when it had 13 minutes left to cook.
10. Let the pie cool to room temperature or chill before severing. Serve with some whipped cream, if desired and Enjoy!
I hope you had a great Thanksgiving Holiday!
Posted on November 24, 2012, in Dessert, Holiday Food and tagged chocolate, Chocolate Pecan Pie, Hoilday, Pecan Pie, Pies, Pumpkin, Pumpkin Pie, pumpkin puree, Thanksgiving. Bookmark the permalink. 2 Comments.