Three Mouth-Watering Pies Your Thanksgiving Dinner is Missing

It’s that time of year again. That time when we all loosen our belts and commit to working out…next year.

It’s pie season.

And you’d be crazy not to indulge in a pie or two during over the holidays. But with all of the pies you can choose from, which ones should make the cut?

In the interest of satisfying every hungry customer, we’ve found three killer recipes you have to try. Throw these on the table, and we promise none of your Thanksgiving guests will leave hungry.

For the Chocolate Lover: The Ultimate Chocolate Pie

This recipe is from thepioneerwoman.com

  • 1 whole pie crust, baked and cooled
  • 1-1/2 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 3 cups whole milk
  • 4 whole egg yolks
  • 6-1/2 ounces, weight bittersweet chocolate, chopped finely
  • 2 teaspoons vanilla extract
  • 2 tablespoons butter
  • Whipped cream, for serving
INSTRUCTIONS
  1. Combine sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in milk and egg yolks, and whisk together.
  2. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes. The second it starts to bubble and thicken (until it’s pudding consistency) remove it from the heat. Add the chocolate, vanilla and butter, and stir until everything is beautifully combined.
  3. Pour the pudding into the pie crust and place in the fridge to chill for 4 hours uncovered. Cut into slices and serve with whipped cream!

For the Fruit Fanatic: Cranberry-Glazed Pumpkin Pie

This recipe is from foodandwine.com
Crust:
  • 8 ounces (1 1/2 cups) gingersnaps, crushed
  • 1/2 cup walnuts
  • 4 tablespoons unsalted butter, melted
Filling and Toppings:
  • 1 cup canned pumpkin
  • 1/3 cup light brown sugar
  • 1 tablespoon honey
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Pinch of ground cloves
  • 2 large eggs
  • 3/4 cup heavy cream
  • 1/4 cup fresh orange juice
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 cups fresh or frozen cranberries
  • 1/2 cup walnuts
INSTRUCTIONS
  1. Combine sugar, cornstarch and salt in a medium saucepan. Stir or whisk together. Pour in milk and egg yolks, and whisk together.
  2. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes. The second it starts to bubble and thicken (until it’s pudding consistency) remove it from the heat. Add the chocolate, vanilla and butter, and stir until everything is beautifully combined.
  3. Pour the pudding into the pie crust and place in the fridge to chill for 4 hours uncovered. Cut into slices and serve with whipped cream!

For the Gluten-Free Eater: Deep-Dish Chocolate Bourbon Pecan Pie

This recipe is from kumquatblog.com
Pâte Brisée:
  • 350 grams (about 2 1/2 cups) gluten-free flour
  • 3/4 teaspoon salt
  • 1 cup unsalted butter
  • 1/3-1/2 cup ice water
Pie:
  • 1 (16-ounce) bottle light corn syrup
  • 1 1/2 cups packed brown sugar
  • 1/3 cup butter, melted
  • 5 large eggs, lightly beaten
  • 4 large egg yolks, lightly beaten
  • 1 tablespoon vanilla extract
  • 3 tablespoons bourbon (for flavor)
  • 1/2 teaspoon salt
  • 1 cup miniature chocolate morsels
  • 3 1/2 cups pecan halves or pieces
INSTRUCTIONS
  1. Mix flour and salt in the container of a food processor. Add butter; pulse until mixture resembles coarse meal. Gradually blend in enough ice water to form moist clumps. Gather dough into a ball. Roll dough on lightly-floured parchment paper into a 13-inch round. Carefully transfer to a greased 9-inch spring-form pan. Chill for 30 minutes.
  2. Preheat oven to 375. Cover outside of pan with aluminum foil to prevent any leaks. Combine corn syrup, brown sugar and butter in a large bowl. Stir in eggs, egg yolks, vanilla, bourbon and salt with a wire whisk. Stir in chocolate morsels and pecans.
  3. Pour mixture into pan lined with uncooked pastry. Bake at 375 for 15 minutes. Reduce oven to 300 and bake for an additional 2 hours and 25 minutes. (Shield pie with aluminum foil to prevent excess browning, if necessary.) Cool completely. Cover and chill, for best slicing. Remove sides of spring-form pan before serving.
Do you still need to pick up a few ingredients before your pie can come to life? You’ll find everything you need at your local Reams! And you’ll find it for an unbeatable price!

Have a happy Thanksgiving!

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