Thanksgiving Cooking.

Well guys I think I am going to be moving my posts to Tues and Weds, at least until football season is over because it is so hard to remember to post after a riveting day of football! So, usually I bake the sweets for my families Thanksgiving feasting! This year is no different! I am going to be making a Chocolate Silk Pie, a Pecan Pie, and a Pumpkin Pie. Here are the recipes for your drooling enjoyment!

Perfect Pumpkin Pie

Ingredients

• 1 can (15 oz.) pumpkin (about 2 cups)
• 1 can (14 oz.) Sweetened Condensed Milk
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 (9-inch) unbaked pie crust

Preparation

• HEAT oven to 425°F.  Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth.  Pour into crust.
• BAKE 15 minutes. Reduce oven temperature to 350°F; bake an additional 35 to 40 minutes or until knife inserted 1-inch from crust comes out clean.  Cool.  Garnish as desired.

Pecan Pie

Ingredients

• 1 1/2 cups pecan pieces 
• 3 large eggs 
• 1 cup sugar 
• 3/4 cup light or dark corn syrup 
• 2 tablespoons melted butter 
• 2 teaspoons vanilla extract 
• 1/2 teaspoon salt 
• 1 (9-inch) deep-dish frozen unbaked pie shell

Preparation

• 1. Spread pecans in a single layer on a baking sheet.
• 2. Bake at 350° for 8 to 10 minutes or until toasted.
• 3. Stir together eggs and next 5 ingredients; stir in pecans. Pour filling into pie shell.
• 4. Bake at 350° for 55 minutes or until set, shielding pie with aluminum foil after 20 minutes to prevent excessive browning. Serve warm or cold.

Chocolate Silk Pie

Ingredients

• Crust:
• 1 (10-inch) Piecrust or 1/2 (15-ounce) package refrigerated pie dough
• 1/2 cup sugar 
• 1/2 cup unsweetened cocoa
• 1/3 cup all-purpose flour 
• 1/4 teaspoon salt 
• 1 3/4 cups 2% reduced-fat milk
• 4 ounces semisweet chocolate, chopped
• Meringue:
• 5 large egg whites 
• 1/4 teaspoon salt 
• 1 1/4 cups sugar 
• 2/3 cup water
• Grated chocolate (optional) 

Preparation

• Prepare and bake Piecrust in a 10-inch deep-dish pie plate. Cool completely on a wire rack.
• To prepare filling, combine 1/2 cup sugar, cocoa, flour, and 1/4 teaspoon salt in a medium saucepan; stir with a whisk. Gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook 2 minutes or until thick and bubbly, stirring constantly.
• Remove from heat; add chopped chocolate, stirring until chocolate melts. Spoon chocolate mixture into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until chocolate mixture comes to room temperature, stirring occasionally. Remove bowl from ice.
• To prepare meringue, place egg whites and 1/4 teaspoon salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine 1 1/4 cups sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form. Fold 2 cups meringue into chocolate mixture.
• Spread chocolate mixture into prepared crust. Spread remaining meringue over chocolate mixture. Chill 8 hours; garnish with grated chocolate, if desired.