Reader Comments on Thanksgiving Pie Poll from YankeeMagazine.com http://www.yankeemagazine.com/rss/index.php Tue, 22 May 2012 09:13:43 +0100 FeedCreator 1.7.2 http://www.yankeemagazine.com/food/polls/thanksgiving-pie My favorite is squash pie made with butternut squash or One Pie squash pie filling. If there's no squash pie, its not Thanksgiving. My husband, on the other hand, believes that apple is the only pie worth making. And it must be made with Macintosh apples. Yankee Publishing (rss@ypi.com) Wed, 11 Nov 2009 11:37:29 +0100 http://www.yankeemagazine.com/food/polls/thanksgiving-pie I like, pumpkin, apple, and a chocolate silk pie. Can't seem to find a good chocolate silk pie recipe. Any suggestions? Also pumpkin whoopie pies are absolutely delicious. More of a cake cookie type rather than a pie. But VERY yummy. Yankee Publishing (rss@ypi.com) Wed, 11 Nov 2009 11:55:33 +0100 http://www.yankeemagazine.com/food/polls/thanksgiving-pie It's so hard to pick my favorite pie. I love apple, pumpkin and sweet potato pies equally. They have to be made correctly and not overly sweet. Nothing is worse than a runny pie filling. Yankee Publishing (rss@ypi.com) Wed, 11 Nov 2009 14:16:58 +0100 http://www.yankeemagazine.com/food/polls/thanksgiving-pie Apple pie, yes made with McIntosh Apples but you can't hardly find the down here in Virginia--once in a while you will find them but they are small and not big and shiny like I remember when we lived in New Jersey--I guess we get the least desireable of batch... Yankee Publishing (rss@ypi.com) Wed, 11 Nov 2009 15:49:28 +0100 http://www.yankeemagazine.com/food/polls/thanksgiving-pie I like peach pie when I can get the peaches. My grandson (age 3) lives in the orchard-growing part of central Massachusetts, and his birthday falls right in the middle of the peach harvest, so when I visit him for his birthday I now buy a lot of peaches and make pies and freeze them for Thanksgiving. Yankee Publishing (rss@ypi.com) Wed, 11 Nov 2009 16:24:42 +0100 http://www.yankeemagazine.com/food/polls/thanksgiving-pie Growing up it was always squash pie but my husband wanted pumpkin. I make a pumpkin chiffon pie with a gingersnap crust that is a favorite with my children. What is a few more calories at Thanksgiving. Coming from McIntosh country, that is the best kind of apple pie. Plus eating them in hand ! Yankee Publishing (rss@ypi.com) Wed, 11 Nov 2009 16:31:11 +0100 http://www.yankeemagazine.com/food/polls/thanksgiving-pie Although I do believe that ALL Pies are wonderful --I do like the old fashioned ones the best except-when my Mom and Gramma made Mince Pie they made it with Suet (how many remember when that was the way to go?) and I also think Mrs Smith`s Pies are great as well-but I guess if its sweet I like it !! lol Yankee Publishing (rss@ypi.com) Wed, 11 Nov 2009 16:47:30 +0100 http://www.yankeemagazine.com/food/polls/thanksgiving-pie Let's all be honest---any kind of "homemade" pie is wonderful. It's just not Thanksgiving unless you fill the home with all those terrific smells. Just can't do that with anything store bought. This is a special family holiday, so it is important to join family and friends to share food, conversation and memories (which includes all those wonderful baking aromas) for all to cherish and remember for years to come. And most important, is for all to share at least one thing to be so thankful for on this special day. Happy Holidays to all....... Yankee Publishing (rss@ypi.com) Wed, 11 Nov 2009 19:17:24 +0100 http://www.yankeemagazine.com/food/polls/thanksgiving-pie It would not be Thanksgiving without a sliver of each and a nice full-bodied cup of coffee. Yankee Publishing (rss@ypi.com) Fri, 13 Nov 2009 23:22:01 +0100 http://www.yankeemagazine.com/food/polls/thanksgiving-pie Mary at Rice City Church makes the best Mince meat Pie made with venison. I love my Mom's McIntosh Apple Pie with no binder (juicy like a pandowdy), and Squash Pie with half the amount of ginger. Yankee Publishing (rss@ypi.com) Sat, 14 Nov 2009 08:19:15 +0100 http://www.yankeemagazine.com/food/polls/thanksgiving-pie Chocolate Silk Pie recipe is usually found on the inside of a German Sweet Chocolate Bar in the area where chocolate chips are found. If the recipe is not there, that is the kind of chocolate to use for that pie. Here's a recipe similar to the one I've used from an internet site. * Home * Recipe Index * The Cook * The Garden & Farm Chocolate Silk Pie April 11, 2009 Frozen Chocolate Silk Pe I don?t know about where you are, but it?s proving to be an exceptionally rainy April around here. Now, I do love the rain and we certainly need it here in the flush of spring. But as a gardener trying to get a lot done in my vegetable and herb plots, I need the sunny warm days just as much. Unfortunately, I also need the sunshine to do my work as a food photographer for this blog as my photos rely on cheerful natural light streaming through my kitchen windows. As you might be starting to realize, I?ve been running just a tad ragged trying to balance both my loves: food and gardening. No, no, don?t feel sorry for me. It?s you who have been suffering for lack of a good post. Ingredients I made this Chocolate Silk Pie a week or two ago when I had that dozen eggs from my friend?s winter CSA share. I hesitated to share it with you though, not because it wasn?t delicious ? indeed it was delectably smooth and chocolaty ? but because I made a rather large blunder when preparing the recipe. Yes, I goofed in the kitchen. I?m usually rather meticulous about re-reading new recipes a few times to ensure I got everything in there. Shortbread Pecan Crust Diptych However, this time I was in a hurry to capture the precious light of the late afternoon for the photos. I thought the recipe said one and a half teaspoons of cornstarch when it really called for tablespoons. Well, for those of you who know what cornstarch does in a custard-based pie ? namely thickening it ? you can guess the outcome. This little pie of mine, with its nutty buttery pecan shortbread crust, was not setting up, no matter how long it sat in the fridge. Mosaic You know what though? Frozen Chocolate Silk Pie is like eating the richest chocolate ice cream you can imagine with a decadent crunchy crust wrapped around it. Honestly, I think I like the frozen version better than the original. Just be sure to eat it quickly before it starts to melt! P.S. ? If you?re still on the hunt for a nice Easter dessert for tomorrow?s dinner table, this would surely do the trick! Also, if you have extra filling left over, just pour it in a glass and top with whipped cream for a gourmet pudding cup. Egg and custard ~ Chocolate Silk Pie with a Shortbread-Pecan Crust Adapted from Real Simple, Nov. 2006 * I am putting the original amount of cornstarch below so this will set up without being frozen. If you want, feel free to follow my ?mistake? above and freeze it overnight before serving. Crust Use a Graham or Crumbled Cookie/butter pre-baked crust. The pre-made kind has a plastic top that can cover when the pie goes in the freezer. Chocolate Filling 1 pint heavy whipping cream 1 vanilla bean, split and scraped 6 T. sugar 6 oz. semisweet chocolate, roughly chopped 1 ½ T. cornstarch 6 large egg yolks 2 T. unsalted butter, room temperature Cocoa powder for dusting In a small bowl, combine the cornstarch and 3 tablespoons of sugar. Whisk the egg yolks and add to the cornstarch mixture, whisking until no lumps remain. Set aside. In a small saucepan, combine the cream, vanilla bean (scrapings and pod), 3 tablespoons of sugar. Cook over medium-low heat, stirring regularly, just until it begins to steam, but don?t let it boil. Using a slotted spoon, fish out the vanilla pod pieces. Add the chocolate and whisk continuously until it is all melted. Add two tablespoons of the warm chocolate mixture to the egg mixture to temper it. Then, whisking continuously, slowly add the egg mixture to the pan. Cook, still whisking, until thickened. You may need to increase the heat to get it to thicken but do not boil. Remove from heat. Add the butter and whisk until it is melted. Pour the filling into the prepared crust (above). Place a piece of plastic wrap directly against the surface of the filling. Refrigerate for at least 3 hours and up to 48 hours. Just before serving, dust with cocoa powder. Top each piece with a dollop of fresh whipped cream. (serves 6 to 8 ) from Straightfromthefarm.net Yankee Publishing (rss@ypi.com) Sat, 14 Nov 2009 08:36:58 +0100 http://www.yankeemagazine.com/food/polls/thanksgiving-pie I can\'t imagine a Thanksgiving without pumpkin or apple pie and some fresh whipped cream. Yankee Publishing (rss@ypi.com) Fri, 08 Jul 2011 01:22:13 +0100 http://www.yankeemagazine.com/food/polls/thanksgiving-pie Squash gets my vote .... hands down. Any homemade is delicious and worth all the effort but squash is lighter and not so filling following a huge yummy Thanksgiving dinner. And if you\'re hunting for the can squash product, you can find it at your local Market Basket grocery store. Yankee Publishing (rss@ypi.com) Mon, 14 Nov 2011 17:58:18 +0100 http://www.yankeemagazine.com/food/polls/thanksgiving-pie Mince Meat Pie is the Thanksgiving Pie for me....but then, I'll also enjoy the Squash, Apple, and Lemon Meringue. Yankee Publishing (rss@ypi.com) Wed, 11 Jan 2012 23:14:46 +0100