Pie, Pie Pie!!!!

'tis Thanksgiving...'tis pie time!!!  I made a lot of pie today....my kitchen looked like a flour, sugar, butter bomb went off...but boy howdy was it wicked fun!!!!  I am including here two recipes...a maple, pecan pumpkin pie and the family standard banana cream pie.  Last year, I dared not attend my family's Thanksgiving but instead went to my amazing cousins house in Colorado.  Well, I received hate mail from my family because of the lack of banana cream pie at their Thanksgiving, in fact, we had to have Thanksgiving part two, so that we could include banana cream pie.  So, have a fabulous Thanksgiving, a happy holiday season and rock the pie world peeps!!!! xoxo...Sara

Banana Cream Pie

Mix in saucepan:

you really have to stir and watch this baby

2/3 cup sugar                                                                           

dash of salt

2 ½ Tbsp cornstarch

1 Tbsp flour

Stir in gradually:

3 cups whole milk

Cook over moderate heat stirring constantly until mixture thickens and boils.  Boil 1 minute.  Remove from heat.

Slowly stir half the mixture into:

3 egg yolks, beaten

Blend egg yolk mixture into hot mixture in saucepan.  Boil 1 minute, stirring constantly.  Remove from heat.

Blend in:

1 ½ teaspoons vanilla                                           

1 Tbsp butter

Cool and pour into cooled baked pie shell, add 1-2 sliced bananas.  Chill thoroughly and add whipped topping.

**layer banana slices, one layer on the bottom, then a layer of pudding, then a layer of banana, etc. 

Graham Cracker Crust                                                        

2 ½ cups graham cracker crumbs

½ cup sugar

½ cup melted butter

Mix and press into pie pan.

Bake for 10 minutes at 300 degrees.

Whipped Cream Topping

Ingredients:

·                        1 cup heavy cream

·                        1/4 cup sugar

·                        1 teaspoon vanilla

Preparation:

Whip cream until almost stiff. Add sugar and vanilla; beat 

until cream holds peaks. Spread over top of cooled pie.

Michele Albano's Maple Pumpkin Pie with Pecan Streusel

Ingredients

streusel is delicious

• Pie Crust
• 1 1/4 cups all-purpose flour, plus more for dusting
• 1/2 teaspoon fine salt
• 1/2 cup solid vegetable shortening, very cold
• 1 to 2 tablespoons heavy cream, for brushing
• Pecan Streusel
• 3/4 cup pecans, toasted and chopped
• 1/4 cup firmly packed dark brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons unsalted butter, diced, cold
• Filling
• 2 cups pumpkin puree, preferably fresh
• 2 tablespoons all-purpose flour
• 1/3 cup firmly packed dark brown sugar
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1 1/4 cups heavy cream
• 1 cup Grade B maple syrup
• 3 large eggs, beaten
• Maple Whipped Cream (recipe follows), for serving

Directions

To make the crust, combine the flour and salt in a medium bowl and mix well. Break up the shortening and toss it with the flour mixture to coat. Using a pastry blender or your fingertips, mix the ingredients together until the dough forms coarse crumbs. Add 3 to 4 tablespoons ice-cold water, 1 tablespoon at a time, until the dough easily forms a ball that can hold itself together. Cover in plastic wrap and refrigerate for at least 30 minutes and as long as overnight.
While the dough is resting, make the streusel: Toss the pecans with the brown sugar, flour, and cinnamon in a medium bowl. Add the butter, and using a pastry blender or your fingertips, work in until you have small clumps. Set aside.
Preheat the oven to 425 degrees F.
Sprinkle flour generously over a hard surface and roll the dough out with a rolling pin until it forms an 11-inch round. Fold the round in half, place it in a 9-inch pie plate, and then unfold the dough to completely cover the pie plate with a bit of an overhang. Tuck the overhang under to make a double-thick rim, and then use your fingers to crimp the edges of the pie shell. Brush the heavy cream over the crimped edges, and refrigerate until the filling is complete.
To make the filling, mix the pumpkin, flour, brown sugar, nutmeg, cinnamon, and salt together with an electric mixer on medium speed until smooth, scraping the sides of the bowl well. Add the heavy cream and maple syrup, scraping the bowl several times while mixing. Mix in the beaten eggs.
Pour the filling mixture into the pie shell, and bake for 15 minutes. Then lower the oven temperature to 350 degrees F and bake until the filling is almost firm, about 30 minutes. Remove the pie from the oven and sprinkle the pecan streusel over the top, covering the pie completely. Return the pie to the oven and bake until the filling is just a bit wobbly in the middle and the pecan streusel is golden, 10 to 15 minutes. The total baking time should be 55 to 60 minutes.
Cool the pie on a wire rack. The pie is best served at either at room temperature or cold. Before serving, garnish the pie with the Maple Whipped Cream.

• Maple Whipped Cream
• 2 cups heavy cream                                                                        
• 1/3 cup confectioners' sugar                                                                     
• 1 teaspoon pure vanilla extract
• 1/2 cup Grade B maple syrup, or to taste

Place the metal bowl of an electric mixer in the freezer to chill for at least 15 minutes.
Combine the cream, confectioners' sugar, and vanilla in the chilled bowl, and beat on high speed until the mixture thickens. Add the maple syrup and beat on high speed until the cream holds firm peaks.