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