Pie for Dayzzz

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National Stuff Yourself Silly Day was yesterday! Or, as most people call it, Thanksgiving! Or, as turkeys call it, Doomsday. Either way, lots of food is involved which can only mean one thing: you’ll find me there. I am basically Pie Captain for Thanksgiving, therefore, I suppliezzz dee piezzz. Just to catch ya’ll up, my family always heads on over to my aunt and uncle’s house for Thanksgiving dinner and I usually make a pumpkin pie, a chocolate pecan pie, and a coconut cream pie. But this year, I was feeling adventurous. So, I unveiled this season’s new pie line by All Things Sweet and served Rum Coconut Cream Pie, Cranberry White Chocolate Pecan Pie, and Deep Dish Dulce de Leche Pumpkin Pie with Walnut Streusel.

 Here is my personal favorite: the Rum Coconut Cream pie. This one is creamy, sweet, and flavorful. I could sit in front of this and need only a fork to polish it clean off all by myself.

This is what it looks like when you smear a bunch of whipped cream on top before serving it. This pie can easily stand alone but when you have a whipped cream-loving family, it’s kind of necessary.

I was pretty pumped about this one. The Cranberry White Chocolate Pecan Pie is so eye-catching (can I call this a stained glass window pattern? Yes.) that I couldn’t wait to see if it tasted just as pretty. And it did. Again, put me and a fork in front of it and see how long it takes to disappear.

TA-DAH! The crowd-pleaser! Hence, the heavenly spotlight shining on it. I cannot say enough about this one. Let’s just say that there was not much of this Deep Dish Dulce de Leche Pumpkin Pie with Walnut Streusel left when I packed it back up.

Here’s what it looks like out from under its spotlight. Just you try to not dive head first into its delicious depths. Tryyyyyy.

All of these pies went over extremely well and I was very proud of my creations this year! I also left feeling stuffed, satisfied, indulged, but, most of all, thankful.

Crust

I use Ina Garten’s Perfect Pie Crust

Deep Dish Dulce De Leche Pumpkin Pie with Walnut Streusel

This recipe is from Sprinklebakes and you can find it here.

Rum Coconut Cream Pie

Source: adapted from Better Homes and Gardens New Cookbook (1981) Coconut Cream Pie

Yield: One 9-inch pie, about 8 servings

Ingredients:

1 cup sugar

1/2 cup all-purpose flour

1/4 tsp. salt

3 cups milk

1/3 cup rum

4 egg yolks, lightly beaten

3 tbsp. unsalted butter

1-1/2 tsp. vanilla

1 cup sweetened flaked coconut

 

In a medium saucepan, combine sugar, flour, and salt; gradually stir in milk and rum. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup of the hot mixture into egg yolks. Return egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter until melted, then add the vanilla and coconut. Pour hot filling into prepared 9-inch pie crust. Cover and chill for several hours or until set.

Cranberry White Chocolate Pecan Pie

Source: adapted from Food at iVillage Chocolate Pecan Pie

Yield: One 9-inch pie, about 8 servings

Ingredients:

1 cup pecans

1 cup white chocolate chips

2/3 cup fresh cranberries

1-1/2 cups light corn syrup

1/4 cup sugar

1/4 cup (1/2 stick) unsalted butter

3 eggs

1 tsp. vanilla extract

 

Preheat oven to 375 degrees F.

Place the pecans, white chocolate chips, and cranberries into a 9-inch prepared pie crust. Set aside. In a large saucepan, bring the corn syrup, sugar, and butter to a boil over medium-high heat. Let boil for 2 minutes, stirring constantly, then let cool to room temperature. In a small bowl, beat the eggs and vanilla; mix well and stir into the corn syrup mixture. Pour the mixture into the pie crust. Bake for 40-45 minutes until firm. Serve warm or allow to cool, then cover and chill until ready to serve.