Sure you can make the usual pies to serve with Thanksgiving, but in addition to making Pumpkin Pie, Apple Pie, Mincemeat Pie, Pecan Pie mix it up a little and make one of these to serve too.
Black Forest Pie Recipe
What you will need:
4 (1 oz.) squares unsweetened chocolate
1 (14 oz.) can Sweetened Condensed Milk
1 teaspoon almond extract
1 1/2 cups heavy cream, whipped
1 (9- or 10-inch) baked pie crust
1 (21 oz.) can cherry pie filling, chilled
Toasted almonds*
How to Make it:
1. MELT chocolate with sweetened condensed milk in heavy saucepan over medium-low heat. Remove from heat; stir in almond extract.
2. POUR into large bowl; cool or chill thoroughly. Beat until smooth. Fold in whipped cream.
3. POUR into baked pie crust. Chill 4 hours or until set. Serve topped with pie filling. Garnish with almonds, if desired.
MICROWAVE METHOD
COMBINE chocolate and sweetened condensed milk in 1-quart glass measure with handle. Cook on HIGH (100% power) 2 to 4 minutes, stirring after each minute until smooth. Proceed as above.
*To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.
Serves 8-10
Orange Chiffon Pie Recipe
What you will need:
Purchased or homemade 9-inch chocolate crumb pie crust
1 tablespoon (about 1-1/4 envelopes) unflavored gelatin
3/4 cup fresh orange juice
2 tablespoons fresh lemon juice
3/4 cup sugar
4 egg yolks
2 tablespoons grated orange zest
1/4 teaspoon salt
1 cup milk
1/4 cup orange liqueur (optional)
1-1/2 cups heavy (whipping) cream
How to make it:
1. In a medium, heavy-bottomed saucepan, sprinkle the gelatin over the orange juice and lemon juice. Stir with a fork, and let stand for a few minutes to soften the gelatin. Add the sugar, egg yolks, orange zest, and salt and whisk until blended. Whisk in the milk.
2. Cook over moderate heat, whisking almost constantly. After 3 to 4 minutes, the mixture will become foamy. Cook for 3 to 5 minutes longer, until it has thickened slightly and you see wisps of steam rising; do not allow it to boil. Pour immediately into a large bowl. Refrigerate, whisking about every 10 minutes, until the mixture feels cool and a spoonful of it lifted and dropped back onto the surface leaves a small mound. Depending on the size and depth of your bowl, this will take 1 to 2 hours (longer than most chiffon mixtures). Stir in the orange liqueur, if using.
3. About 5 to 10 minutes before you anticipate that the orange mixture will be ready, in a medium bowl, whip the cream until it forms stiff peaks. Scoop the cream over the orange mixture and, using a rubber spatula, fold the two together quickly yet gently, until there are no drifts of unblended cream. Pour the mixture into the prepared pie crust (if homemade, cool completely before filling), mounding it in the center. Chill for several hours before serving.
My older daughter loves to do craft projects, this one is a keeper.
