A Twist on Classic Thanksgiving Pies


Julia Berry (11th), Reporter

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Everyone has all come to love the traditional pies that parents, grandparents, aunts and uncles make for Thanksgiving Day. Although they are yummy, “traditional” can sometimes get boring. So here are three traditional Thanksgiving pie recipes with a twist!

A twist on Pecan Pie…

Chocolate- Coconut Pecan Pie-

Although pecan pie is delicious, adding chocolate and coconut will make anything ten times better.

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  • All purpose flour, for surfaces
  • ½ Basic Pie Dough
  • 2 cups of pecans
  • ½ cup of semisweet chocolate chips
  • ½ cup of unsweetened coconut flakes
  • 1 cup of packed brown sugar
  • 1 cup of light corn syrup
  • 3 large eggs
  • 4 tbsp unsalted butter, melted
  • ¼ tsp Kosher salt

Directions- Preheat your oven to 350 degrees. On a floured or sprayed surface, roll ½ of pie dough into a circle. Put this into a 9in pie plate and fold the edges to align with the rim of the plate (crimp). Next spread the pecans, chocolate, and the coconut over the bottom of the pie shell then place on baking sheet. Whisk together sugar, eggs, butter, corn syrup, and salt then pour into shell. Finally, bask until the filling is set (50-60 min until coconut is dark). Lastly let pie cool on rack for at least four hours.

A twist on Apple Pie…

Salted Caramel Apple Pie-

By adding a little salty to this sweet classic pie, it makes it a lot more exciting.

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  • Premade pie crust
  • Salted Caramel Sauce
  • 5 peeled, cored, and sliced tart apples
  • ¾ cup of lemon juice
  • ⅔ cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg

Directions- First you want to roll out your dough into a 13 inch circle. Next, toss the apple slices with the lemon juice, then drain in a colander. In another bowl, whisk together the sugar, flour, cinnamon, allspice and nutmeg. Return the apple slices to the large bowl, add the sugar mixture and toss to combine.  Next, place this mixture at the bottom of the pie crust then add a thin layer of dough on top. Repeat this step until the pie is filled. Crimp the edges of the pie and then place in the freezer for 30 minutes before baking. While the pie is chilling, place a rimmed baking sheet on the center rack of the oven and preheat to 350 degrees. Finally after baking for 25-30 min, place the pie on a cooling rack until it is cooled completely.

A twist on Pumpkin Pie…

Turtle Pumpkin Pie-

This is a twist on the most classic Thanksgiving pie there is. When you bring Pumpkin pie, caramel/chocolate ice cream, and no baking required into the same pie it is the cherry on top to the perfect Thanksgiving Pie.

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  • ¼ cup plus 2 Tbsp. caramel ice cream topping, divided
  • 1 HONEY MAID Graham Pie Crust (6 oz.)
  • ½ cup plus 2 Tbsp. chopped PLANTERS Pecans, divided
  • 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
  • 1 cup cold milk
  • 1 cup canned pumpkin
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Directions- First you pour 1/4 cup caramel topping onto bottom of pie crust; sprinkle with 1/2 cup nuts. Then beat the next 5 ingredients in large bowl with whisk until blended. Next stir in 1-1/2 cups COOL WHIP; spoon into crust. Finally refrigerate for 1 hour.  Top with remaining COOL WHIP, caramel topping and nuts just before serving.

To add a little spice to your Thanksgiving this year, make sure to keep these fresh takes on Thanksgiving pies in mind!