My Most Requested Pie Recipe

thevintagebungalow

thevintagebungalow

VFG Member
This is a Paula Deen recipe. Yes, it's fattening, but who cares...it's Thanksgiving!!!

Mystery Pecan Pie

Ingredients
Topping:
3 eggs
1/4 cup sugar
1 cup light corn syrup
1 teaspoon vanilla extract
Pie:
1 (8-ounce) package cream cheese, room temperature
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 egg
1 un-baked deep-dish (9-inch) pie shell
1 1/4 cups chopped pecans
Directions
Preheat oven to 350 degrees F.

Combine all topping ingredients in a medium bowl. Set aside.

In a medium bowl, mix cream cheese, sugar, salt, vanilla, and egg until combined. Pour into pie shell. Top with chopped pecans. Pour topping over pecans. Bake for 45 minutes. Serve warm or at room temperature.
 
Oof - sounds easy and sinful. What, no chocolate? :drinking2: Thanks - I will put that one in my recipe file.

here is what I will be making -


Great Pumpkin Dessert


Ingredients
• 1 (15 ounce) can pumpkin puree
• 1 (12 fluid ounce) can evaporated milk
• 3 eggs
• 1 cup white sugar
• 4 teaspoons pumpkin pie spice
• 1 (18.25 ounce) package yellow cake mix
• 3/4 cup butter, melted
• 1 1/2 cups chopped walnuts

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, combine pumpkin, milk, eggs, sugar and spice. Mix well, and pour into a 9x13 inch pan.
3. Sprinkle dry cake mix over the top, then drizzle with melted butter. Top with walnuts.
4. Bake at 350 degrees F (175 degrees C) for 1 hour or until a knife inserted near the center comes out clean.
 
You naughty girls you! Now I'll have to save these recipes in my favourites. I'll just pretend these are the low-fat options. :rolleyes:

Happy thanksgiving to you all!
 
I saw Paula Dean's Thanksgiving special last year - her candied yams were more candy than yams. She said you had to make them sweet so the kids would eat it - but her recipe had 3 cups corn syrup AND 3 cups of sugar!!!!!!!!!! You might as well give the kids insulin and diabetes bracelets at that rate! She is quite the card but that was my introduction to her southern cuisine and frankly it scared me!
 
I don't know if I could cope with such a calorie-rich festival so close to the gut-busting festival of Christmas.

Initially, I felt quite jealous of Americans because Thanksgiving looks like such a great family celebration so close to Christmas, but now I'm not so sure! (btw, those recipes look sinfully gorgeous, Carrie and Amanda!)

Anyway, my point is that I struggle to fit back into my clothes after Christmas alone, so goodness knows what would happen if we (UK nationals) had another blow-out so close to Christmas as well! :fainting:
 
~*~ I heart Paula Deen ~*~

She cooks like my grandma used to - North Carolina born and bred. If you can't fry it or put gravy on it make it SWEET, then wash it all down with southern house wine - sweet tea~

I miss grandma...
 
Thanks for the recipe, Carrie!

I was thinking it would be tasty to add raisins and walnuts to a traditional apple pie, which would make it kind of like a strudel pie, I guess.

Originally posted by Jonathan
I saw Paula Dean's Thanksgiving special last year - her candied yams were more candy than yams. She said you had to make them sweet so the kids would eat it
Click to expand...

Yeah, I don't get this. Why would anyone add any kind of sweetener to something that has so much natural sugar? I grew up having baked yams, which were cooked just like a regular potato - dry baked with the skin on. We loved them! Since you have to poke them with a knife or fork before baking, they end up bubbling over at some point with what is basically a thick sugar syrup. They are so naturally sweet, they don't even need any butter or other similar thing such as margarine, olive oil. I didn't hear of candied yams until I was an adult.

I don't get Dean's philosophy, because according to her sugar-loading strategy you would need to douse the turkey, gravy, regular potatoes, stuffing, etc, with heaps of sugar so the kids will eat that stuff, too. In fact, the yams are the only item on that list that have a ton of natural sugars. Whatever. :wacko:

Speaking of traditional Thanksgiving foods, I also never heard of that "green bean casserole" until I was an adult and have still never run into it anywhere. The same with pecan pie, which I didn't try until I was an adult. We thought it was a Southern thing.

TODAY in The Times there is an article about regional Thanksgiving foods and who is looking for info about various recipes online.

Here is the article:

http://www.nytimes.com/2009/11/26/dining/26search.html?_r=1&ref=dining

And here is the interactive that goes with it - very interesting (to me):

http://www.nytimes.com/interactive/2009/11/26/us/20091126-search-graphic.html

Janine
 
Originally posted by Living*Doll*Vintage

She cooks like my grandma used to - North Carolina born and bred. If you can't fry it or put gravy on it make it SWEET, then wash it all down with southern house wine - sweet tea~
Click to expand...

Whoops! I was typing my post while you posted this, Sharon. I guess this explains things!

Janine
 
Green bean casserole is incredibly common here in Ohio. Seth makes it every year for Thanksgiving, and we have it now and then throughout the year, too - usually when we attend a potluck.
 
yes, green bean casserole is a staple vegetable dish for us, too (farm country/Iowa). whenever we make a pot roast (like every other week...) we make GBC to go with it.

that explains (at least partially) why i'm no longer a size 4. :P

sigh.
 
That's why I find the interactive maps for the Times article interesting. They show the regionality of various dishes (or not) although the stats are based on web searches of recipes.

Janine
 
That map was interesting.

Green bean casserole is not Southern. Southern women don't need a recipe for green beans!

A little of Paula Deene goes a very long way, ya'll. But last spring a friend and I went to Savannah and ate at her restaurant. She even managed to make collard greens (which place at the top of the healthiest foods list) unhealthy. At the restaurant they are chopped into 1 inch squares and deep fat fried. They come out thin and super crispy, and franky, super tasty. We did pass on dessert though.

Yes, Southerners DO add sugar to sweet potatoes. Sugar in the potatoes, mixed with an egg and some butter, and then brown sugar and cinnamon as a topping. I've never heard of putting corn syrup in the mix, but if Paula can fatten up a recipe, then she will do it!
 
Yummmmmmmy!!!

Yep - I snagged both recipes. Thank you, Ladies.

I make some heavenly Twice-Baked Sweet Taters that 'could' be a dessert.

I thought I had the recipe saved on my pc, but not so.

I'll type it up & post it in a few.
 
I should preclude this recipe by telling y'all that I cook by the seat of my pants.
I tend to eyeball & taste rather than actually measure stuff.
I always get a lot of compliments & my guests always want 2nds on these.

And, yep. This is MY recipe. I made it up 'cause I don't like the candied sweet taters that so many people make. The cream cheese cuts that sweetness just enough - for me, anyway.
-------------------------------------------------------------------------------

<U>Twice Baked Sweet Potatoes</U>
Leisa K. Farrow

Serves 4-6

Ingredients:
4 Sweet Potatoes (or yams)

2-3 lbs. cream cheese
1 lb. butter
1/2 (or more) cup chopped pecans
1/2 cup brown sugar
Cinnamon / nutmeg to tase
(usually about 1-2 Tbs.)

Directions:

Pre-heat oven to 350 or so.

Soften up the yams in the microwave. 4 taters take less than 20 minutes.
You don't want them fully cooked - just soft enough to beat with a mixer, but chunky.

Cut in halves. Carefully scoop out the "meat." You'll re-use the skins, so set them aside.

Fold tater meat, cream cheese and butter & mix. Leave it rather chunky.
Add spices. This is when you get to tase them first. (yum)
Fold in pecans.

Scoop the mix back into the skins. Bake for about 45 minutes or so.
Some ovens may take less time - some may take more.

if you want them to be Really decadant,
top with mini marshmallows toward the end of the baking & brown those.

I'm not fond of them, so I usually just get a 'crust' by sticking them
under the broiler for a few minutes at the end.

Dig In!
 
Originally posted by fuzzylizzie
A little of Paula Deene goes a very long way... She even managed to make collard greens ... unhealthy. At the restaurant they are chopped into 1 inch squares and deep fat fried.
Click to expand...

I don't think there is anything that doesn't taste good deep fried, right?:scratchchin:

Janine
 
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