Thanksgiving Pie

Every year, my brother demands more and more pies for Thanksgiving. This year, there were 8 of us for Thanksgiving.  I brought 10 pies. 2 people didn't eat any pie. Now, I do admit to cheating!  I brought 4 frozen pies. I also didn't make my own crusts on the pies I brought.  I actually don't really know how to make a pie crust. Shhh. Don't tell!

Chocolate Peanut Butter Pie (gluten free):

Crust:
1 cup Peanut Butter
1 cup Sugar
1 egg

Mix all these together. Press in to pie pan. Bake on 350F for 16 to 18 minutes, rotating half way. Crust will come out puffy.  Don't worry about this.

Filling:
1 large package Chocolate pudding (I used instant. Cook and serve might be better)
1 8oz package cream cheese
2.5 cups milk
3 T cocoa powder
3 T sugar

Mix together until fully blended. Pour into the peanut butter crust and chill.

Just before serving, fold together the topping:
1 regular size container of cool whip
1/4 to 1/3 cup peanut butter

Spread on top of pie. Sprinkle with chocolate chips.

Sweet Potato/Pumpkin/Squash Pie:

2 cups cooked sweet potato/pumpkin/squash of choice (or combination)
1/2 cup white sugar
1/2 cup brown sugar
1/2 can low fat evaporated milk (6oz can)
1 t vanilla
1/2 t each cinnamon, nutmeg, ginger, allspice, clove, salt
3 eggs
2 T flour
2 T softened butter

Mix all ingredients together. I used my food processor.  Pour in to pie shell. Bake in preheated 350 F oven for about an hour.

Bisquick magic pumpkin pie (can be gluten free):

1.5 c canned pumpkin
1 can evaporated milk
3/4 c bisquick (regular, low fat, gluten free)
3/4 c. sugar
1.5 T butter (double if gluten free)
1 T pumpkin pie spice
1.5 t vanilla
3 eggs.

Blend all together. A food processor can be used. Pour in to greased pie pan. Bake in preheated 350 F oven for about 40 minutes.

Brown Sugar Pie:

1 c brown sugar
1/2 c white sugar
1/2 t flour
2 whole eggs
2 T milk
1 t vanilla
1/2 c melted butter
OPTIONAL (but oh so fantastic) 1.5 to 2 cups combination of chocolate chips, walnuts, pecans

Blend all together except optional ingredients (another food processor/blender task!). Pour optional ingredients into bottom of 9" deep dish pie crust (in pie pan). Pour blended mass over top. Bake in preheated 325F oven for 35 to 40 minutes. Turn oven off. Allow pie to set in oven another 20 to 30 minutes until firm.

Pecan Pie:

3 whole eggs
1 c sugar (1/2 brown, 1/2 white if desired)
3/4 c light corn syrup
5 T melted butter
1 t vanilla (or 1 T dark rum)
1/2 t salt
2 c pecans (or 1 c pecans, 1 c chocolate chips)

Mix together all but pecans. In 9" deep dish pie crust, pour pecans/chips.  Pour everything else on top. Bake at 375F for 35 to 45 minutes.  Note, pecans will rise during baking.

Mince meat pie:

1/2 lb ground meat or pulled meat, cooked, drained
1/2 c raisins and dates
3 c diced apples
1/2 c orange juice
1/2 c cider or other juice
zest of 1/2 orange and 1/2 lemon
3/4 c sugar
1/2 c chopped nuts
1/4 t cinnamon, clove, nutmeg
2 T brandy
2 T rum
1 T peach shnapps

Simmer together first 6 ingredients until soft. Add rest of ingredients. Pour in to 9" deep dish pie crust. Top with crust. Bake at 450F for 10 minutes, then 350F for 20 to 30 minutes.

Vinegar Pie = FLOP from last year:

2 T flour
1 T cornstarch
1/2 c sugar
1/2 c cider vinegar
1 2/3 c water
2 T butter

Mix all together (except butter) and cook until thickened.  Add 2 T butter and stir. Allow to cool slightly. Then, pour into baked regular 9" pie crust. Sprinkle with cinnamon and continue to cool.

This was horrible. I won't live this one down with the family!!!  I read about it in a book and was thrilled to try.  Oops.