Need a pie recipe that is not apple, pecan, or pumpkin

[Anonymous]

I make a cranberry walnut that is delicious -- it is similar to a pecan pie, but the addition of cranberries makes the pie much brighter and less sweet. My lemon tree is fruiting, so lemon chess will be on the thanksgiving table as well.

[Anonymous]

Anonymous wrote:I make a cranberry walnut that is delicious -- it is similar to a pecan pie, but the addition of cranberries makes the pie much brighter and less sweet. My lemon tree is fruiting, so lemon chess will be on the thanksgiving table as well.

recipe for the cranberry walnut? that sounds good!

[Anonymous]

does it have to be pie? cheesecake, cherry dump cake, magic cookie bars? i would be happy to see any of these at thanksgiving!

[Anonymous]

Anonymous wrote:does it have to be pie? cheesecake, cherry dump cake, magic cookie bars? i would be happy to see any of these at thanksgiving!

Cheesecake is a nice idea!

[Anonymous]

Key Lime Tarts
Blackberry Galette
Avocado Flan -sweet not the corn one
Ginger Lemon Chess

[Anonymous]

Anonymous wrote:

Anonymous wrote:Strawberry rhubarb - my uncle's favorite

Where are you finding rhubarb this time of year? (I would commit crimes for rhubarb crisp at thanksgiving ngl.)

Frozen

[Anonymous]

Our must-have is the New York Times nutmeg-maple cream pie:

https://smittenkitchen.com/2007/11/nutmeg-maple-cream-pie/ (sourced from NYTimes; same recipe)

My kids insist on this one. They will all happily forego pumpkin and even apple pie in favor of this recipe. I have to make two or even three if we're hosting a big group. It is freaking delicious.

[Anonymous]

My family's #1 request for holiday dinners is Chocolate Cream pie

[Anonymous]

The fig & almond tart in this article is really nice:

https://www.theguardian.com/lifeandstyle/2011/sep/30/fig-tart-roast-honey-recipes

[Anonymous]

Anonymous wrote:Pp here, their cranberry curd tart is also delicious!

I made that last year, and it was amazing! Highly recommend.

[Anonymous]

Anonymous wrote:Fudge Brownie Pie

Melt 1/2 c. butter and 3 squares (1 oz. each) chocolate in double boiler or microwave. Remove from heat. Stir in 1 c. sugar, 1/3 c. white Karo, 1/4 c unsifted flour, 1 tsp. vanilla, 1/4 tsp. salt.

Stir in 3 eggs slightly beaten. Pour into crust *, bake 30-35 min (or until filling is firm in center) at 350 degrees.

* My grandmother put 1/2 c - 1 c nuts in bottom of crust before pouring in chocolate filling and baking, but my famiky has always preferred it without the nuts, delicious either way.

I'll have to try this. I have a chocolate fiend in the house.
Thanks for sharing!

[Anonymous]

Chocolate derby
https://cooking.nytimes.com/recipes/1023559-ina-gartens-bourbon-chocolate-pecan-pie

[Anonymous]

I make a pumpkin cheesecake. So much easier to make a Graham cracker or ginger snap crust instead of a pastry crust.

[Anonymous]

OP, I have the pie for you. It is my favorite pie ever and so very simple.

Two comments:

1) I make it with a gingersnap cookie crust (I just google for a basic gingersnap crust recipe or steal it from other recipes that use this style). It compliments the maple/nutmeg flavor so well.

2) You MUST use fresh grated nutmeg. The preground stuff won't cut it. It's the hint of subtle nutmeg flavor from fresh grated nutmeg that makes this more than a simple custard.

This was a standout at a Thanksgiving potluck, everyone voted it the best pie:

https://cooking.nytimes.com/recipes/452-nutmeg-maple-cream-pie?

[Anonymous]

Anonymous wrote:OP, I have the pie for you. It is my favorite pie ever and so very simple.

Two comments:

1) I make it with a gingersnap cookie crust (I just google for a basic gingersnap crust recipe or steal it from other recipes that use this style). It compliments the maple/nutmeg flavor so well.

2) You MUST use fresh grated nutmeg. The preground stuff won't cut it. It's the hint of subtle nutmeg flavor from fresh grated nutmeg that makes this more than a simple custard.

This was a standout at a Thanksgiving potluck, everyone voted it the best pie:

https://cooking.nytimes.com/recipes/452-nutmeg-maple-cream-pie?

Sorry, comment 3) if you aren't experienced with making custards, make sure to 1) add the eggs VERY VERY slowly or you will end up with scrambled eggs rather than custard and 2) once combined, filter through a fine mesh strainer which will give it the perfect smooth consistency.