Tuesday, November 18, 2008

Pie Heaven

So I'm making various kinds of pie for Thanksgiving and need to enlist help. So far I've got recipes for a great apple pie, mixed berry pie, and pumpkin pie. They are all tried and true. I'm pretty convinced that the pecan pie recipe I have from Martha Stewart is going to be good too, so that's the fourth one.

Pie number five is more problematic. I want to make some kind of chocolate pie, but there are so many and I cannot choose one. Any suggestions? Your favorites, or real crowd-pleasers? Thanks!


gregandellyn said...

I made a Martha Stewart Pecan Pie last year and it was too pecan-ie for me, I actually like the Better Homes Classic Cook Book recipe better. Good Luck with all the pies!

k said...

Oooh, good to know, and I have that cookbook anyways. I'll have to go and take a look at that pecan pie recipe and compare and contrast. Thanks for the heads up :)

Brian Neesham said...

Im a big lover of chocolate marangue (spelling?)

mhuff said...

I'm glad that you're discussing such a topic of great importance because for me, Thanksgiving is all about the pie. I have a deep and abiding love for french silk, but it does contain raw eggs (although my mom has made it with egg beaters in the past to avoid the possibility of salmonella). I also made two different chocolate peanut butter pies last year that we fully enjoyed. Let us know what you decide on!

k said...

Oh boy. Melissa, I think I must steal the recipe for your chocolate peanut butter pies if you are so generous in spirit as to share with me. I will beg if necessary. Or make you cookies and mail them. Or something else really cool.

Lani said...

I have this recipe from my cousin, it is rich and yummy:

Decadent Triple Layer Mud Pie

Chocolate Pie Crust
4 oz. melted semi-sweet baking chocolate
1/4 c. sweetened condensed milk
3/4 c. chopped pecans, toasted
8 oz. thawed whipped topping
2 c. cold milk
2 pkg. choc. pudding mix

Stir melted chocolate and sweetened condensed milk together until smooth. Pour into crust. Press nuts evenly into chocolate mixture and refrigerate 10 minutes. Beat milk & pudding with whisk 2 minutes until smooth (it will be thick). Spread 1 1/2 c. pudding into crust. Stir 1/2 whipped topping into pudding and spread into crust. Top with remaining whipped topping. Refrigerate at least 3 hours.

k said...

Thanks Lani!