(Closed) Thanksgiving Dessert Recipes

posted 6 years ago in Cooking
Post # 3
322 posts
Helper bee
  • Wedding: July 2013

Check out Food Network.com – they list great recipes by all of their chefs.  Paula Deen’s pumpkin roll is fabulous, as is her peanut butter pie!

Post # 4
2840 posts
Sugar bee
  • Wedding: October 2012

Make a chocolate pudding pie!

Post # 5
102 posts
Blushing bee

Easiest one I know of is an Apple Dump Cake (or any fruit filling really)

2 15 oz cans pie filling
1 box Golden Butter cake mix
1 stick of butter
Cinnamon and Brown Sugar

Pour pie filling into a 13×9″ cake pan. Pour the DRY cake mix over the filling. Melt the butter and distribute evenly over the cake mix. Mix some brown sugar and cinnamon together and layer on top for a struesel-like topping. Bake at 350 for about 20 minutes.

Post # 6
196 posts
Blushing bee
  • Wedding: July 2013

I make a Black Bottom Pie every year and it’s always a big hit.

Black Bottom Pie

1 9in pie crust
3/4 cup granulated sugar
3 tbsp unsweetened cocoa
1/2 cup cornstarch
3 1/2 cups half and half
8 egg yolks
2 oz bittersweet chocolate, chopped
2 tsp vanilla extract
1 tbsp unsalted butter
1 1/4 cups heavy cream
3 tbsp confectioners’ sugar

1. In a heavy saucepan, whisk together 1/2 cup sugar, cocoa, 1/4 cup corn starch and 1 3/4 cups half-and-half. Place over medium-high heat and stir until sugar is dissolved (about 2 minutes). Whisk in 4 egg yolks; reduce heat to medium. Cook, stirring constantly, until custard thickens and just boils, about 5 minutes. Remove from heat and stir in chocolate and 1 tsp vanilla. Place pan in a bowl of ice and water and stir occasionally until custard cools.

2. Remove from ice bath, dry pan bottom and transfer custard to prepared crust. Cover with plastic wrap, gently pressing onto surface of custard. Refrigerate.

3. In another sauce pan, stir together 1/4 cup sugar, 1/4 cup corn starch, and 1 3/4 cups half-and-half. Place over medium high heat and stir 2 minutes. Reduce heat to medium and whisk in 4 egg yolks. Cook, stirring constantly, until custard thickens and just boils (5 minutes). Remove from heat and stir in 1 tsp vanilla and butter. Cool custard as above, then spoon on top of chocolate filling and smooth. Cover with plastic wrap and refrigerate until set (at least 3 hours).

4. Whip cream and confectioners sugar until firm peaks form and spread onto chilled pie. Garnish with chocolate curls.

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