Thunderthighpecanpie Recipes

FLAPPER PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the graham cracker crumbs, 1/2 cup sugar, melted butter, and cinnamon in a bowl. Reserve 1/4 cup for topping the pie. Press the remaining crumb mixture in the bottom and up the sides of a 9-inch deep-dish pie plate. Bake the crust in the preheated oven for 8 minutes.
• Heat the milk in a saucepan over medium-high heat. In a non-plastic bowl, whisk together the 1/2 cup sugar, cornstarch, egg yolks, and vanilla. When the milk is hot but not boiling, slowly pour the milk in a steady stream into the yolk mixture, whisking constantly. Return the custard to the saucepan and bring to a boil over medium heat, stirring constantly with a wooden spoon or a heat-proof spatula. Cook and stir for 2 to 3 minutes over low heat until the custard has thickened. Pour the custard into the graham cracker crust.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Beat the egg whites until medium peaks form; add 2 tablespoons of sugar and beat until the meringue is stiff. Scoop out the meringue on top of the custard filling. Sprinkle the meringue with the reserved graham cracker crumbs.
• Place the pie under the broiler and bake until the meringue starts to brown, 3 to 5 minutes.

THUNDER THIGH PECAN PIE

Steps:

• Beat together sugar, flour, cornsyrup, vanilla and eggs.
• Stir in the pecans& Butter Pour into the pie crust.
• Bake at 350F for 40-50 minutes or until the center is puffed and golden, cool& serve.

DEEP-DISH PECAN PIE

Steps:

• Preheat the oven to 325 degrees F. Spray the inside of a 9-inch springform pan with nonstick cooking spray.
• Roll out the pie crust, place into the prepared pan and prick the bottom with a fork. Fill the crust with chopped pecans. Transfer to the refrigerator until the filling is done.
• In a medium bowl, whisk together the honey, dark brown sugar, eggs and egg yolks until smooth. Whisk in the beer and allow the foam to settle.
• Stir the melted butter into the flour in a separate bowl until smooth and lump free. Whisk the butter mixture into the sugar filling until well combined.
• Remove the crust from the refrigerator and fill with the sugar mixture. Place the pie in the center of the oven and bake until the center is set, 50 to 55 minutes. It will still move a little but it won't roll in the pan. Remove from the oven and cool to room temperature before serving. Serve with the Caramel Sauce.
• In a large saucepan over medium-high heat, combine the sugar and 1/4 cup water. Add the lemon juice, and brush down the sides of the pot with a wet pastry brush to remove any sugar crystals from the sides of the pot. Bring to a boil. When the sugar starts to turn brown, after about 7 minutes, slowly pour in the cream, whisking constantly. The sauce will bubble dramatically so be careful. When the cream is incorporated, return to a boil, stirring constantly. Once it has returned to a boil, remove from the heat and whisk in the butter, stirring until melted.
• Serve immediately or cool completely and store at room temperature in an airtight container for up to one week.

THE HUMBLE SHEPHERD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Cover potatoes with water in a saucepan and boil for 20 to 30 minutes, or until fork-tender. Drain and beat until smooth with an electric mixer. Add butter, milk, and salt and pepper to taste; beat to desired consistency.
• Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir turkey and onion until turkey is fully cooked. Add gravy mix and water; stir often, until gravy is thick and bubbly. Season with salt and pepper.
• Add turkey mixture to the baking dish. Next, layer the peas and carrots, and top with the mashed potatoes. Top with a layer of shredded cheese.
• Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and the potatoes are golden on the top.

THUNDER PIE

Steps:

• Preheat oven to 350°F.
• Place pie crust dough on a pizza baking sheet.
• Press down firmly and stretch so that the crust laps a touch over the edge will shrink slightly.
• Bake until slightly golden.
• Remove from oven and let cool.
• Meanwhile, by hand, mix milk, 1/4 cup lemon juice and vanilla together in bowl.
• Chill.
• Slice bananas and toss in remaining one teaspoon lemon juice so they don't turn brown on the pie.
• Pour off excess lemon juice and set bananas aside.
• Spread chilled milk mixture on cooled crust, leaving empty a 1/2 inch space from the edge (to look like a pizza).
• Decorate the pie with banana slices, pineapple chunks, pecans and cherries.
• Warm Hot Fudge Sauce and drizzle on top.
• If you like, you can take a can of whipped cream and create slices.