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Pies I made last Thanksgiving, listed in order of  popularity:

Chocolate Mint- Make chocolate pie as usual. Stuff small peppermint patties in around the outer rim of the pie (at least enough for each of 8 pie slices). Cut 2 peppermint patties each into 4 pieces and place them on top where each of 8 pie slices would be when it gets cut. This was the most popular pie this year and was the first to be gone! Everyone requested this be made again next year. I should probably make 6 to have enough!

Pumpkin Spice- Add a little more spice than recipe calls for, include ground cloves and ginger. This is usually the most popular, however, this year it got beat by the Chocolate Mint pie. I usually make 6 of these to have enough (Each family has to have one of their own to take home!)

Pina' Colada- I made this using the banana recipe, instead I used Coconut Cream pudding and lined the pie shell with well drained pineapple. I also spread well drained pineapple and shredded coconut on top. This was a hit this year as well.

Butterscotch Apple- Add a box of butterscotch pudding (cook, not instant), omitting the spice, or use half the spice or less, and bake as directed by your apple pie recipe.

Dutch Caramel Apple- Use half the spice and add chewy caramel candies. Bake as directed by your apple pie recipe.

Strawberry- Half the strawberries were fresh while the other  half were thawed from frozen. I used the juice from the frozen berries instead of water and omitted the sugar.

Banana- Made as usual.

Lemon Meringue- Made as usual, it came out the best I ever made! 

Strawberry Cream Cheese- Made as above, after heating the juice with cornstarch and before putting in the strawberries, I put a block (3oz) of cream cheese in and used a hand mixer until well blended. I then gently added the berries, poured in the pie shell and refrigerated for a few hours.

Key Lime- Filling from a can, It left a lot to be desired in my opinion.

Chocolate Pumpkin- Just add chocolate pudding mix (cook, not instant), swirl it in the pumpkin and bake as directed by your pumpkin pie recipe. 

Pies I Made This Year

  • 2 Lemon Meringue
  • 4 Pumpkin Pie, No Roll Crust
  • 2 Apple
  • Butterscotch Apple, Shortbread Crust
  • White Dutch Sour Cream Apple, Shortbread Crust 
  • Chocolate Mint,
  • Chocolate Coconut
  • Pina-Colada, Coconut Crust
  • Extra Coconut-ty Pie, Coconut Crust
  • Mixed Berry Pie, Vanilla Wafer Crust
  • Strawberry
  • Vanilla Oreo Pie, Oreo Crust
  • Chocolate peanut butter pie
  • Banana Cream

No Roll Pie Crust

  • 1 1/2 cups all-purpose flour 
  • 1-2 teaspoon white sugar 
  • 1/2-1 teaspoon salt 
  • 1/2 cup canola or vegetable oil 
  • 2 tablespoons milk 
In a 9 inch pie plate, sift flour, sugar and salt. Make a well in the center and pour in oil and milk. Mix with a fork, then press into the bottom and sides of pie plate. To bake: Preheat oven to 450 degrees. Bake for 8 to 10 minutes, or until golden brown. 

Mock Puff Pastry

Not the same as traditional puff pastry, but still delicious and buttery, and much quicker than the original
  • 1 1/2 cups all-purpose flour 
  • 1 cup butter, chilled and diced 
  • 1/2 cup sour cream 
Place flour in a medium bowl. Cut in butter until mixture is the size of small peas. Add sour cream. Stir with a fork until pastry forms a ball. Wrap in plastic and chill overnight. When ready to use, roll pastry thinly (about 1/8 inch). 

Cream Cheese Crust

  • 1/2 cup cream cheese 
  • 1 1/2 cups all-purpose flour 
  • 1/2 cup butter 
Soften cream cheese and butter and mix together incorporating flour a little at a time. Roll out with a rolling pin between 2 wax papers. Transfer to a 9-inch pie plate and prick with fork before half-baking to prevent shrinkage. Bake for about 10 minutes at 350 degrees F. 

Chocolate Berry Pie

  • 9 inch graham cracker crust 
  • 5 ounces white or regular baking chocolate, chopped
  • 1 (3 ounce) package cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 cup whipped cream
  • 1 quart fresh strawberries, hulled 

Place 4 ounces of the white or regular chocolate in a microwave-safe dish. Cook for 1 minute in the microwave, stir, and continue to heat and stir at 15 second intervals until the chocolate is smooth. Set aside to cool slightly. 
In a medium bowl, cream together the cream cheese and confectioners' sugar until light and fluffy. Stir in the melted chocolate, then fold in the whipped cream. Spread the mixture evenly in the bottom of the pie crust. Place the berries, point side up or sliced in the chocolate mixture. Melt the remaining chocolate, starting at 15 second intervals, in the microwave. Drizzle over the berries. Chill for at least 2 hours before serving. Hint: You can use any berries singly or in combination.


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