Thanksgiving means two things in my house: turkey and pie. There's no skimping, and traditional recipes are in order. So complete dinner with these two sure-to-please pies and a left-over turkey pot pie.
Pumpkin Pie with Streusel Topping
This pie is almost too good. Be sure to make it even better by having plenty of vanilla ice cream to accompany it.
1 15-oz can pumpkin puree
1 14-oz can sweetened condensed milk
2 eggs, separated
1 teaspoon ground cinnamon
½ teaspoon each: ground ginger, ground nutmeg and salt
1 (9-inch) unbaked pie shell
2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1 cup chopped walnuts
Mix pumpkin, sweetened condensed milk, egg yolks and spices. In separate bowl, whip egg whites. Fold whites into pumpkin mixture. Pour into pie shell. Bake for 15 minutes at 425 degrees. Combine flour, brown sugar and cinnamon. Mix into butter with fork. When crumbly, add nuts. Sprinkle over pie. Reduce heat to 350 and bake for 40 minutes.
Key Lime Pie
Maybe the original Thanksgiving did not involve key limes, but this pie is a great addition to any meal.
1 teaspoon each: sugar and gelatin
½ cup lime juice (Nellie and Joe's)
2 eggs, separated
1 14-oz can sweetened condensed milk
1 pre-made 9-inch graham cracker crust
Add gelatin to lime juice in small bowl. Let sit for five minutes. Divide sugar between yolks and whites. Beat whites until stiff, but not so dry peaks form. Set aside. Beat yolks until they turn lemon yellow. Add lime mixture and sweetened condensed milk and beat well. Fold in beaten egg whites. Pour into graham cracker crust. Refrigerate for at least one hour. Sprinkle top with grated lime rind, if desired. Note: Be sure to use fresh eggs. Infants, the elderly, pregnant women and those with a weakened immune system should not consume raw eggs.
Turkey Pot Pie
What to do with all those leftovers? Use them in a pot pie! Use any vegetables you have left over and since pie crusts come in two, use the one left over from the pumpkin pie above. This recipe freezes really well before baking.
3 tablespoons butter
1/3 cup all-purpose flour
1 cup seasoned chicken broth
1 ½ cups milk
1 ½ pounds turkey, cooked and diced
3 cups cooked vegetables (e.g. peas, carrots, mini onions, celery)
1 package Pillsbury biscuit dough or 1 9-inch pie crust
1 egg, lightly beaten
Melt butter in large sauce pan. Mix in flour, stirring constantly until mixture begins to bubble and turns light brown in color. Whisk in chicken broth and milk. Mix well. Mash out any lumps with a wooden spoon or strain mixture. Combine liquid mixture, turkey and vegetables in a large casserole dish. Cover with crust of your choice. Brush with beaten egg. Be sure to pierce crust to vent. Bake at 400 degrees for half an hour or until liquids are bubbling. Let sit for 10 minutes before serving.