Maple Pecan Pie

Pecan Pie is something you either love or you hate. But if you love it, adding maple makes it absolutely to die for. What I love about Pecan Pie is that it is one of the easiest pies to make - it is a single-crust pie and you just stir a few ingredients together and bake. Done.

1 recipe Flaky Pie Crust (use bottom crust only; you can freeze the other half of the dough)
3 Eggs
3/4 Cup Sugar
1/2 teaspoon salt
2 Tablespoons melted butter
1 Cup REAL maple syrup (Dark or Grade B if possible)
1 teaspoon vanilla extract
1 1/2 Cups chopped Pecans (you can use halves for a prettier look, but it slices nicer with chopped nuts)

Preheat oven to 375 degrees.

Pat the pie dough into the pan and crimp the edges. Dust with a touch of flour to keep the bottom crust from getting soggy. Do not prebake the crust.

In a large bowl, mix eggs, Sugar, salt, butter, vanilla and maple syrup together. Add pecans and stir to coat. Pour into the pie shell and Bake 40-50 minutes until the center is set and not jiggly.

Bourbon Pecan Pie

Bourbon makes this southern favorite even more southern. I don't like to drink bourbon, but just a touch of it sure is delightful in desserts. What I love about Pecan Pie is that it is one of the easiest pies to make - it is a single-crust pie and you just stir a few ingredients together and bake. Done.

1 recipe Flaky Pie Crust (use bottom crust only; you can freeze the other half of the dough)
3 Eggs
1 Cup Sugar
1/2 teaspoon salt
2 Tablespoons melted butter
1 Cup Dark Karo Syrup
1 Tablespoon Bourbon, plus a touch more to drizzle on the hot pie when it's done
1 1/2 Cups chopped Pecans (you can use halves for a prettier look, but it slices nicer with chopped nuts)

Preheat oven to 375 degrees.

Pat the pie dough into the pan and crimp the edges. Dust with a touch of flour to keep the bottom crust from getting soggy. Do not prebake the crust.

In a large bowl, mix eggs, Sugar, salt, butter, Bourbon and Karo syrup together. Add pecans and stir to coat. Pour into the pie shell and Bake 40-50 minutes until the center is set and not jiggly. Drizzle a touch of Bourbon on top of the pie when it comes out of the oven (not too much - you don't want to lose that carmelized crust and make it soggy!) The alcohol will evaporate with the heat, but the flavor will stay.

Eggnog Pie

This is one of the recipes I came up with after tinkering with cream pie recipes to enter in an annual dairy cook-off. The eggnog really works well in a cream pie, and it is something new and different for those festive holiday parties.

1 recipe Graham Cracker Crust (refrigerated, not baked)
2 Cups good quality Eggnog (I like Hood brand)
1/2 Cup Flour
1/4 Cup Sugar
1 teaspoon salt
3 egg yolks
1 Tablespoon Butter
1 Tablespoon Brandy or Dark Rum (for a no-alcohol version, use 2-3 teaspoons of artificial Rum Extract)
Whipped cream and nutmeg for topping (homemade whipped cream is best for this pie)

Put the Flour, Sugar, Salt and Eggnog into the top of a double boiler. Stir over boiling water about ten minutes until the mixture thickens. Remove from the heat. In a small bowl, beat egg yolks lightly. Add just a teaspoon of the hot mixture to the yolks, stirring well to temper the eggs. Add another spoonful, stir, then spoon the eggs into the hot mixture. Return to heat and cook until it thickens a little more (about three more minutes). Remove from the heat and add the butter and Rum/Brandy. (If using rum extract, use 2 teaspoons to start and then taste it to see if you prefer more). Cool this mixture to room temp, stirring occasionally to avoid getting a skin on it. Spoon it into the refrigerated pie shell and chill for two hours or overnight. Serve with whipped cream and a dusting of nutmeg on top.

'Tis the season for GINGERBREAD!

There is nothing like gingerbread this time of year, and I absolutely love it in all its forms. Gingerbread cake served warm with a dollop of whipped cream is pure heaven. Gingerbread cookies served with hot cocoa are a delight to kids and grown-ups alike, and gingerbread houses are a fun challenge to undertake. This month, as I make all three (Including entering two local gingerbread house contests) I will share recipes and tips for all things GINGERBREAD!