~ food ~
Happy Thanksgiving, darling EI readers! I hope you're all having a wonderful holiday with friends and family.
I just came home from a beautiful day with my parents, brother, sweetheart, and dogs. Today was filled with love and warmth -- and great food. I could write paragraphs about my adoration for every Thanksgiving dish, from the cranberries to the turkey. But this year, Dan and I were assigned the pies, so that's what I'm focusing on tonight.
We made the traditional pumpkin pie, but since everyone does that I'm not going to share that recipe (though you're welcome to it!). Tonight, I want to write about the other two. They're not pies you'll see on every Thanksgiving table, but they're delicious, easy, and -- best of all -- perfect for any time of year.
{derby pie} an atwood family tradition
By the way, yes, we made all the crusts from scratch. We used Ina's recipe for this crust.
Ingredients
6 oz. semi-sweet chocolate chips
1 stick melted butter
1 cup sugar
1/2 cup flour
1 cup chopped pecans
2 eggs, well beaten
Spread chocolate chips over the bottom of your crust. Combine the butter, eggs, flour, and sugar in a bowl, then pour the mixture over the chocolate chips. Sprinkle pecans on top. Bake in a 350 degree oven for 45 minutes. Let the pie cool completely (you want that filling to solidify a bit, not run all over). Enjoy!
{banana cream pie} a bunk family favorite
Ingredients (crust)
1 1/4 cup graham cracker crumbs
1/3 cup butter, melted
3 tbsp sugar
Ingredients (filling)
2 large, ripe bananas
1 packet vanilla pudding, prepared (we used Jell-O)
Homemade whipped cream (1 cup heavy cream + 2 tbsp sugar; whip in chilled bowl until stiff peaks form)
Mix together crust ingredients and press into the bottom of your pie tin. I like to stick the crust in the freezer for about 5 minutes so it hardens a bit (I don't like it when I am applying the filling to a pie and the crust moves around). Pull the crust out of the freezer, then add a thin layer of pudding and a layer of bananas. Add another layer of pudding and bananas. Finish with a final layer of pudding. Put in the freezer again for 5 minutes so the pudding won't move when you apply the whipped cream. Add whipped cream over the entire top. Keep cold until ready to serve.