I am getting so excited about the wonderful holiday season coming up! Thanksgiving is an awesome holiday in so many ways. I love stepping back and looking at the wonderful things I have in my life and sharing the day with amazing people. What could be better?!
Today I’d like to share with you a few twists on some favorite holiday pies. They are all delicious and may not be what you may typically have on the big day, but different is GOOD!
First off, a twist on your typical pecan pie. I discovered this pie through my husband that served a LDS mission in Kentucky. He loved it when he first had it, and we have made it every Thanksgiving since he returned. Basically you are adding chocolate chips to a traditional pecan pie. There is no better name for it (being a Kentucky tradition)…DERBY PIE!
2 Regular pie shells (not deep dish)
3/4 c. sugar
1/4 c. brown sugar
1 c. Karo syrup
1 stick butter or margarine, melted
1 c. semi-sweet chocolate chips
1 c. chopped pecans
1 tsp. vanilla
1 Tbsp. flour
Mix all ingredients and pour into 2 pie shells. bake for 45 minutes at 350 degrees. (put tinfoil around edges so they don’t get too brown)
Recipe Source: A Taste of My Old Kentucky Home cookbook
Next up…a pie that can take the place of your traditional fruit pie (apple, berry, peach, etc). This one incorporates strawberries…yum! It is a very refreshing pie and doesn’t leave you feeling like you are in a sugar coma when you are done
1 c. granulated sugar
1/4 c. cornstarch
1/4 c. strawberry gelatin (jell-o)
1 1/2 c. water
1 tablespoon lemon juice
1/2 teaspoon strawberry extract
1 1/2 lbs fresh strawberries, hulled and sliced in half (about 2-3 cups)
1 regular pie crust, pre baked
Preheat the oven to 350 degrees. Line the bottom of your pie shell with parchment paper or foil. Place pie weights or dry beans on the paper. Pre bake the pie crust until golden brown, approximately 15-20 minutes. When done remove pie weights, beans and parchment paper.
Let the pie crust cool completely on a wire rack. While your pie crust is cooling prepare the strawberry filling. Combine the sugar, cornstarch, gelatin, lemon juice, strawberry extract and water in a medium size pot. Bring mixture to a boil, then reduce heat to medium and cook until the mixture thickens, whisking often. Remove from heat and let the mixture cool to room temperature. Arrange the strawberries in the baked pie shell. Pour the filling over the strawberries coating them completely. Refrigerate until set about 2 hours. Store in the refrigerator up to 2-3 days. Serve with a dollop of whipped cream.
Recipe Source: Mommy’s Kitchen
And what kind of post would this be without sharing a twist on a pumpkin pie?! I tried this the other day, and it reminded my of a chocolate cream pie, just filled with a yummy pumpkin cream instead. It is great for those who don’t like intense pumpkin flavors, just a hint of the flavor.
Pumpkin Chip Pie
3/4 cup cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
2/3 cup miniature semisweet chocolate chips
1/2 cup canned pumpkin
3/4 teaspoon pumpkin pie spice
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 graham cracker crust (9 inches)
Slivered almonds and chocolate curls (or shavings), optional
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping.
Spoon into crust. Refrigerate for 4 hours or until set.
Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired.
Recipe Source: Taste of Home
What kind of pies will be gracing your dinner table next week?
Wishing you and your families a very happy Thanksgiving holiday!