Archive for the ‘Holidays’ Category

There is no dessert that says Thanksgiving like a freshly baked pie with a dollop of Cool Whip on top.

We’re sharing our favorite recipes for our versions of classic pies to make for your family this year. Whether you prefer sweet and sticky, or rich and decadent – we’ve got the pie for you!

Kristen’s favorite, the tried and true classic: Pecan Pie

Ingredients:

• 1 cup sugar
• 1 1/2 cups corn syrup (1/2 dark and 1/2 light)
• 4 eggs
• 1/4 cup butter
• 1 1/2 teaspoons vanilla
• 1 1/2 cups pecans, coarsely broken
• 1 unbaked deep dish pie shell

Directions:

1. In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly.

2. In large bowl beat eggs lightly and very slowly pour the syrup mixture into eggs, stirring constantly.

3. At this point strain the mixture to make sure it’s smooth and lump free.

4. Stir in butter, vanilla and pecans and pour into crust.

5. Bake in a 350°F oven for about 45 to 60 minutes or until set.

Recipe from Food.com.

Heather’s favorite, the ooey gooey Peanut Butter Pie:

Ingredients:

• 3/4 cup creamy peanut butter
• 1 (3 ounce) package cream cheese
• 1 1/4 cups confectioner’s sugar
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (9 inch) prepared chocolate cookie crumb crust

Directions:

1. In a large bowl, mix together peanut butter, cream cheese and sugar. Then stir whipped topping into peanut butter mixture. Whisk until smooth and no lumps remain.

2. Pour filling into pie crust and refrigerate for about 3 hours until pie is firm.

3. Top with caramel, hot fudge sauce and Reese’s peanut butter cups.

Recipe from Allrecipes.com.

Mandi’s favorite, the sweet and spicy Pumpkin Cheesecake:

Ingredients:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 stick melted butter

Filling:

• 3 (8 ounce) packages cream cheese, at room temperature
• 1 (15 ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350°F.

2. For crust: In a medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

3. For filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

4. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Recipe from Food Network.