Thanksgiving desserts

[Anonymous]

Totally not traditional, but I'm making flourless brownies (gluten-free w/o any weird flours that I don't have in my pantry). We will also have a pumpkin pie (I am not a fan, but others are) and ice cream (plus coconut ice cream) and whipping cream.

Growing up my family would have banana cream pie, lemon meringue pie, and maybe a pecan pie. Why bother with apple and pumpkin when you can have what you really love?

[Anonymous]

Anonymous wrote:My family loves pecan bars. Too many pies!!! Serve something different.

There is no such thing as too many pies. That's just blasphemy.

[Anonymous]

These brownies have gotten more compliments than any others, and so yummy. Smores!! I'm making them and hope we have leftovers.

http://www.thecrepesofwrath.com/2014/09/08/one-bowl-smores-brownies/

[Anonymous]

Can one of the pecan bar ladies post her recipe?

[Anonymous]

You definitely need to add some chocolate in there. Brownies or a really chunky chocolate cookie.

[Anonymous]

This pumpkin cheesecake recipe is delicious: http://www.marthastewart.com/335642/pumpkin-cheesecake

I'm also a big fan of pumpkin roll. I haven't tried this particular recipe but it looks similar to what I make: http://www.foodnetwork.com/recipes/trisha-yearwood/pumpkin-roll-recipe.html

Because your current plans are all pie, I might suggest cookies to offer a crunchy alternative. And maybe a chocolate option.

[Anonymous]

Cranberry Upside Down Cake. Pretty, seasonally appropriate, and really tasty.

Or vanilla bean cheesecake with Cranberry jewel topping ALso pretty and tasty.


No blueberry, wrong season.

[Anonymous]

Pecan pie
Sweet potato pie
Lemon pie with a marshmallow meringue
Pumpkin pie
Chocolate pie

Only pie on Thanksgiving. Pie and every casserole ever, this is the song of my people.

[Anonymous]

http://www.bonappetit.com/recipe/crack-pie

This pie is made famous by Momofuko's Milk Bar. It's really outrageous - and pretty easy to make!
INGREDIENTS
Oat Cookie Crust

Nonstick vegetable oil spray
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
5 1/2 tablespoons (packed) golden brown sugar, divided
2 tablespoons sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon (generous) salt

Filling

3/4 cup sugar
1/2 cup (packed) golden brown sugar
1 tablespoon nonfat dry milk powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
6 1/2 tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar (for dusting)

Oat Cookie Crust

Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.

Filling

Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight.
DO AHEAD: Can be made 2 days ahead. Cover; keep chilled.
Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

[Anonymous]

I'm making:

Ina Garten's outrageous brownies
Apple crostada
Pumpkin cheesecake
Apple cranberry cake (kind of a pie-cake hybrid)
Vanilla ice cream

[Anonymous]

We always make a French Silk Pie -- decadent and chocolate! I use the pre-made oreo crust because I can get lazy making crust, but you could always make your own. Filling is super simple.

[Anonymous]

Anonymous wrote:Pecan pie
Sweet potato pie
Lemon pie with a marshmallow meringue
Pumpkin pie
Chocolate pie

Only pie on Thanksgiving. Pie and every casserole ever, this is the song of my people.

With the exception of the pumpkin pie, this list hurts my New England soul. None of the rest strike me as harvest time food. I'm not saying I stick to Plimouth Plantation menus, but it just doesn't bear a resemblance to what I consider traditional to the time of year and purpose.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Pecan pie
Sweet potato pie
Lemon pie with a marshmallow meringue
Pumpkin pie
Chocolate pie

Only pie on Thanksgiving. Pie and every casserole ever, this is the song of my people.

With the exception of the pumpkin pie, this list hurts my New England soul. None of the rest strike me as harvest time food. I'm not saying I stick to Plimouth Plantation menus, but it just doesn't bear a resemblance to what I consider traditional to the time of year and purpose.

K. I'm from the south, not New England.

[Anonymous]

I am making an apple pie, chocolate cream pie and pumpkin mousse.

[Anonymous]

Tarte tatin and homemade vanilla ice cream.