Instead of pumpkin pie this Thanksgiving, I'll be baking a pecan pie and stirring up a peanut butter cream pie. We'll be visiting friends and joining in their family celebration of the holiday. We love tradition. But there will be kids who are picky about their flavors. Peanut butter is always a hit. And who can resist the candylike taste of a pecan pie?
So here are the recipes I use for these easy pies that are good any time of the year.
(I use the Karo recipe.)
Preheat oven to 350 degrees
1 cup Karo syrup (light or dark)
1 cup sugar
2 tablespoons butter melted
1 teaspoon vanilla extract
1 1/2 cups pecans
1 unbaked deep-dish pie shell
Mix corn syrup, eggs, sugar, butter and vanilla, using a spoon. Stir in pecans. Pour the filling into the unbaked crust. I cover the edges with aluminum foil strips to prevent them from browning too much. Bake for 60-70 minutes at 360. I use a candy thermometer to test the temperature. When it hits 200 degrees, the pie is done. The top should spring back when carefully touched.
Peanut Butter Cream Pie
(I use Mr. Food's Peanut Butter Cream Pie)
A baked 9 inch pie shell.
4 tablespoons butter
2 cups milk (I use whole milk for a firmer texture.)
1/3 cup sugar
1/2 teaspoon salt
4 tablespoons cornstarch
1/2 cup water
4 egg yolks
3 tablespoons creamy peanut butter (I use Jiff!)
You can also sprinkle mini chocolate chips on the top after it is cooled.
In a large saucepan, combine the butter, milk, sugar and salt. Bring to a boil, stirring occasionally. Meanwhile, in a medium-sized bowl, whisk cornstarch and water until smooth, then whisk in the egg yolks. Whisk egg mixture into the boiling milk mixture and stir until thick over medium heat. Remove from heat and stir in peanut butter. Pour into baked pie shell, Chill and then top with whipped cream and mini chocolate chips.
The perfect end to a Thanksgiving Day feast!
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