The Perfect Ending: It's All About Pie {simply thanksgiving}

The end of the Thanksgiving meal is all about pie. Sometimes it's also about cheesecake, or other cake, or ice cream or cobbler or something else equally delicious, but today, it's all about the pie. Specifically, it's about 2 pies - a Peanut Butter Fluff with Chocolate Topping Pie and a Chocolate Whiskey Pecan Pie.  These are two great pie choices for your Thanksgiving dinner this year - and I am so excited to share them with you. Both of these recipes were adapted slightly from Real Simple's Thanksgiving Edition.

First, I want to share with you my new favorite pie - Peanut Butter Fluff with Chocolate Topping! 

As a kid, I was seriously deprived of peanut butter and fluff sandwiches (Mom, I'm not sure that I can forgive you for this - but I still love you) and this pie fills in a void I didn't even know I had in my life. All you need to make this pie are the following ingredients: 1 pre-baked 9-inch pie crust, 1 1/2 cups of heavy cream, 1 cup of marshmallow fluff, 1 cup of peanut butter, 1/2 cup peanuts - crushed, and 1/2 cup semi-sweet chocolate chips.

First, beat the heavy cream until strong, high peaks form. Please be aware, you will need more than a half pint for the 1 1/2 cups of cream. I happened to have extra in my refrigerator, but only figured this out after I took this picture.

Then, fold in the marshmallow fluff and peanut butter.

Once mixed, spread into the pie shell.

Crush the peanuts, and sprinkle them over the top of the pie mixture, and then sprinkle the chocolate chips over the top as well. Chill in the refrigerator for 5 hours, and enjoy!

I baked both of these pies and am freezing them to take with me to our Thanksgiving celebration on Thursday so after chilling for 3 hours, I double wrapped in plastic wrap, and securely wrapped that in tin foil, and then placed in the freezer. I will put it in the refrigerator to thaw on Thursday a few hours before we plan on eating it so that it is ready for us to enjoy!

This year, I also made a Chocolate Whiskey Pecan Pie for our Thanksgiving dinner.

To make this, gather your ingredients: 1 pre-baked 9-inch pie shell, 1 cup of light corn syrup, 3/4 cup light brown sugar, 4 tablespoons of melted unsalted butter, 3 large eggs, 2 tablespoons of whiskey, 1/4 teaspoon of salt, 2 cups of chopped pecans and 1 cup of semi-sweet chocolate chips.

First, whisk together the corn syrup, light brown sugar and unsalted butter.

Then, stir in the eggs, whiskey, and salt.

Finally, add in the pecans and the chocolate chips.

Pour the mixture into the pre-baked pie shell. (Note: If you use a 6-inch pie shell, instead of 9-inch, use only 2 eggs, 3/4 cup of corn syrup and 3 tablespoons of unsalted butter.)

Bake in the oven at 350 degrees for 40 to 50 minutes, until browned and the middle is slightly shaky. Allow to cool and serve with vanilla ice cream or whipped cream.

I also froze this pie, and to do so, first allowed it to cool, wrapped it in plastic wrap and then re-wrapped it in tin foil. I will remove it the night before and allow it to thaw in the refrigerator overnight, and heat up slightly in the oven before serving. 

Do you have a favorite Thanksgiving dessert? And do you love pie as much as I do? I don't think I'm the only one who is counting down the days to enjoy it!

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