I know Thanksgiving is officially not until Thursday, but since BJ’s rotator cuff surgery is set for this Tuesday morning, we’re doing the big dinner thing tomorrow (Monday).
The bird is ready to stick in the oven; the dressing is already baked; the cole slaw is really good. And the pies! When I get started making pies, it seems I can’t find a logical place to stop.
We’re having a couple of friends in for dinner, so there will be four of us, and so far, it’s up to a whole pie each. I made my mom’s killer pumpkin pies (the recipe makes two deep dish pies), a coconut cream, and a chocolate cream. I can’t decide whether or not to whip out a pecan pie, too — and maybe a fruit pie, either apple or berry.
I don’t know why I’m so enamored of pie baking once I get started. My record is eleven. I hope not to break it anytime soon. There’s only so much sweetness any of us can take!
I made this amazing pie yesterday “Pecan, Chocolate and Coconut”, it was sinful!
Happy Happy Thanksgiving to you
Happy Thanksgiving to you!!!!!
I’m keeping you and BJ in my prayers.
BJ, hope everything is fine tomorrow.
Eat a lot today and forget about tomorrow.
Tammie, I love coconut cream pie. I’m
jealous. Never made one myself. I can’t
seam to get the merengue (you know the white
fluffy stuff) to get very tall. Like lots of
it. Again happy thanksgiving and God Bless.
That pecan, chocolate, coconut pie sounds WONDERFUL, Stinky!! Do you care to share the recipe?
Terri, I’ll make you a pie. Just let me know when you want it.
Pecan chocolats & coconut Pie, as requested!
3 eggs
1 cup corn syrup
1 cup sugar
2 tablespoon butter, melted
1 teaspoon vanilla
2/3 cup coconut, non-sweet, slightly browed
½ cup pecan, coarsely chopped or in bits
1/3 cup semi-sweet chocolate chips
1 9 in. pie crust, raw (not baked)
Sorry for the “raw” recipe, I’m translating it from French…
Beat together eggs, syrup, sugar, melted butter & vanilla until well blend.
Add the coconut, pecans and chocolate chips. Pour into crust.
Oven bake # 350°F between 50 to 55 minutes or until the middle is starting to take.
Let cool on a grill & enjoy!
Let me know what you think of it, if you try it!
Oh, I’ll definitely try it — just as soon as I can get back to baking. In the meantime, thanks — and your translation loses nothing!