| Holiday pies are often at the center of the table, literally and figuratively. |
Last week the Sun Advocate featured some kinds of pie for the holiday season. Here are some more.
Holiday pies can be pumpkin, pecan, apple, chocolate cream, lemon, blueberry, the possibilities are as endless as are the variations. There is always a good family argument about what pies we should finish off our feast with, and we could fill an entire newspaper with the pros and cons of various family favorites.
Regardless of whether your family will eat pumpkin or pecan, or something entirely different, Thanksgiving pie seems to come to one common point; tradition. Each family carries on its own traditions, and when families combine, whether blended or newlywed; they will keep some of the old traditions and make a few new.
Here are some more readers who have agreed to share their traditional Thanksgiving pie recipes, and the stories behind them.
From Sidnee Krajnc, Price
Grandma Leonard was my great-grandmother and her pie recipe has been passed down now three generations. As a child I could not wait to go to Grandma Leonard’s for Thanksgiving because her pumpkin pie was the best part of the dinner. Even though I’m an adult now Grandma’s pumpkin pie is still my favorite part of Thanksgiving.
She passed away 25 years ago but her memory still lives strong as I stir the mixture each November.
Great-Grandma Leonard’s Pumpkin Pie Filling
1 Large can of pumpkin
7 eggs
1 � cups of sugar
3 cups of milk
3 teaspoons of pumpkin pie spice
� teaspoon of ginger
3 heaping tablespoons of corn starch
Combine pumpkin and milk together in heavy pan and bring to a simmer. Mix all dry ingredients together. Beat eggs in separate bowl and add to dry ingredients. Pour into pumpkin and milk mixture, and cook until thickens. Cool and pour into favorite already baked pie shell.
From Brenda Rawson, Price
Raised in Texas, I grew up on pecans. Mom always used them for cooking, never walnuts. Pecans are a much sweeter nut, so even today, I prefer cooking with pecans over walnuts. One of her sisters had free access to pecan trees, so every season Mom received a huge bag of unshelled pecans through the mail from Oklahoma. She kept them fresh all year long by storing them in the freezer.
Whenever she needed pecans for any cooking, my big sister and I helped her shell them. Picking a huge pecan from its shell unbroken then popping it into my mouth was pure heaven. Mom used pecans in her salads, casseroles, breads, desserts and of course, her prized pecan pie.
Mama’s Pecan Pie
1 C. Karo syrup
3 eggs, slightly beaten
1/8 t. salt
1 t. vanilla
1 C. sugar
2 T. butter, melted
1 1/2 C. pecans, chopped
1 unbaked, 9-in. pastry shell
Mix all ingredients for filling together, adding pecans last. Pour into pastry shell. Bake at 400 degree oven for 5 minutes. Reduce heat to 350 degrees and bake 45-50 minutes. When pie is done, the edges of filling will be set, center slightly soft. Let set awhile before serving. A dollop of whipping cream tops a piece perfectly.
From Sherill Shaw, Carbonville
An elderly neighbor gave me this recipe when we were living in Southern Utah in the early 90’s. We had a large pecan tree growing in the yard and I was at a loss as to what to do with all those nuts! This pie has been a favorite ever since.
Chocolate Pecan Pie
4 ounces semisweet chocolate 2 tablespoons margarine, melted 3 eggs 1/3 cup sugar 1 cup corn syrup (light or dark) 1 teaspoon vanilla extract 1 1/4 cups pecan halves 1 unbaked 9-inch pie shell, homemade or frozen
Preheat oven to 350 degrees. In a double boiler melt chocolate and margarine. Let cool slightly. Beat eggs lightly in medium bowl. Add sugar, corn syrup, chocolate mixture, and vanilla; stir until well blended. Mix in pecans. Set pie shell on heavy-duty baking sheet and pour in filling. Bake 50 to 55 minutes, until knife inserted midway between center and rim comes out clean. Cool pie on wire rack to room temperature before cutting.