Monday, November 21, 2011

Our Thanksgiving Menu: Desserts

These are the pies I'll be making this year. I usually love to have pecan pie too, but it didn't make the cut this year when we voted on which pies to make. The 3 ramekins are mini mince meat pies. My mom loves mince meat pie, but no one else is a big fan, so we made mini ones last year.

Apple Crumble
This is my favorite pie that I look forward to eating every Thanksgiving. Serve warm with a scoop of vanilla bean ice cream.

5-6 granny smith apples peeled and diced
3 tblsp whole wheat flour
1/2 - 3/4 cup brown sugar
1 tsp ground cinnamon
1 tblsp lemon juice or orange juice

1/2 cup whole wheat flour
1/4 cup organic rolled oats
1/3 cup brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
5-6 tblsp butter cut into pieces

You will need 9 inch round pie crust.

Preheat oven to 350F.  Place pie crust into 9 inch round pie dish. Mix all ingredients for the filling in a large mixing bowl. Pour into 9 inch round pie dish and set aside.

Mix all ingredients for the topping in a mixing bowl until the butter forms into little lumps. Pour topping over filling. Bake for 35 minutes. Serve warm.

Grasshopper Pie
This is my husband's favorite pie. His grandmother made it every year for Thanksgiving, so now I make it for him. I make this the day before and let it chill over night.

1 package chocolate wafer cookies
5 Tblsp melted butter
25 large marshmallows
2/3 cup milk
2 Tbls Creme de Menthe
1 tblsp Creme de Cocoa
1 cup heavy cream

Crush cookies and blend with melted butter. Line 9 inch pie dish with crushed cookie mixture and chill. Melt marshmallows with milk in a pot over medium high heat. Let cool and add liquor. Whip heavy cream and then fold into marshmallow mixture. Put in pan and chill 24 hrs. Enjoy!

Pumpkin Pie
This is the traditional pumpkin pie recipe that's on the back of every can of pumpkin. Serve with cool whip and enjoy!

1  9 inch round deep  dish pie crust
1 15 oz can 100% pure pumpkin
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt
1 14 oz cam sweetened condensed milk
2 eggs slightly beaten

Preheat oven to 425F. Mix pumpkin and spices together. Add remaining filling ingredients. Mix slowly just until thoroughly mixed. Pour into pie shell. Bake at 425F for 15 minutes, then reduce temperature to 350F for an additional 35-40 minutes. Cool pie and serve.

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