What Desserts are you planning for Thanksgiving?

[The_Swedish_Chef]

I do have to give kudos to Libby. If it wasn't for her (him) ... I wouldn't make pumpkin pie. As many know, I hate baking ... but I do it know and then. premade pie crust, Libby pie mix, but fresh whipped cream.

I do make my spice cake from scratch.

You got me thinking, K.C. About Libby, that is. See below:

"The company was founded as Libby, McNeill & Libby in Chicago, Illinois, by Archibald McNeill and the brothers Arthur and Charles Libby. The business began with a canned meat product, beef in brine, or corned beef. It became well-known when it began to package the meat in a trapezoid-shaped can starting in 1875."

So, it's official: Libby was a HIM.

[Denise]

I hate to say it, but with just the two of us and neither of us being big sweets fans, I think I'll buy a half pumpkin pie from Kroger so it doesn't go to waste.

SC, I think that is the recipe I usually use, with the condensed milk. It is VERY good.

[Kchurchill5]

I hate to say it, but with just the two of us and neither of us being big sweets fans, I think I'll buy a half pumpkin pie from Kroger so it doesn't go to waste.

SC, I think that is the recipe I usually use, with the condensed milk. It is VERY good.

Yep, same here, I made a whole pie, just because the extra crust out of the 2pk crust was for a quiche and my neighbor wanted 2-3 pieces of pie. So I made a whole one.

Otherwise, I may of bought 1/2 too. I'll eat 1 maybe 2, just because thanksgiving.

So kudos to HIM. Mr Libby and his wonderful mix. He saves the day for me.

[racrgal]

I'm bonkers for a good pecan pie, Laury, but I'm the only one who will eat it. So, throughout the year, I'll just buy one slice of it at various bakeries, and be done with it. That gooey centre is my undoing!

Sweedie!!!!! This is as sinful as throwing nasty frosting on good angel food cake. I've been planning to tinker around with making a smaller version of Gram's Pecan Pie. Reading about you buying pecan pie is going to force me to figure it out SOONER rather than later.

[invictus]

I love pumpkin pie but I am the only one.

I wil be making an apple crisp for everyone this year and I'm considering a pumpkin creme brulee for myself but I don't know if I want to bother.

[racrgal]

So, it's official: Libby was a HIM.
If it says Libbys, Libbys Libbys
On the label, label, label
You will like it, like it, like it
On your table, table, table
If it says Libbys, Libbys, Libbys
On the label, label, labellllllllllllllllllllllllll

How about this for a little pecan pie? It has to cool and then I will find out if my Tiny Pecan Pie is good enough to post.

[The_Swedish_Chef]

racrgal: those wee pies are as cute as can be! Let me know how they turned out; I'll gladly make a tart for myself!

When I make my Gran's pie crust, I double the batch and freeze half of it. Next time I make the crust, I can easily freeze it in smaller, tart-size portions.

And your analogy about nasty-arse frosting on a proper angel food cake? Well said!

[racrgal]

And your analogy about nasty-arse frosting on a proper angel food cake? Well said! <giggle> I thought you'd get the point. I've never tasted a store bought pecan pie that was as good as my worst pecan pie.

The pans are the 6" stainless pie pans from King Arthur Flour. I am loving the little rascals when cooking for two. I used them on the grill all summer for just about everything. Now I'm working on reducing my pie recipes.

The pecan pie recipe needs a little tweaking. The texture is right but the flavor is a bit off. I think I cut the vanilla back too much. When dividing a recipe I will usually err on the side of too little rather than too much. Too little is usually still edible but sometimes too much ends up in the garbage disposal. Because of the design of the 6" pans, the gooey filling is a bit deeper than a regular pecan pie. I LIKE THAT!

I use Kitten's pastry recipe and divide it into fourths. Use what I need and freeze the rest. Depending on how thick you like your crust, the 6" pans use half of a single 9" crust.

[The_Swedish_Chef]

Amazing information on ratios, racrgal. And no rush about the finished recipe; I'm only making it for myself. I do treat myself to a slice of pecan pie from Whole Food, so it's actually quite tasty. But, homemade is ALWAYS best, as we both know.

I chop up my pecan topping into itty-bitty bits; it's the only way I can stomach eating nuts. I know, I know...the pretty whole nut topping is missing. But, eating whole nuts just bugs the bejesus outta me for whatever reason; if they are minced into small bits & pieces, I'll eat them.

I'll be making my pies even smaller than yours. I have similar pans, but they are 4" across rather than 6". I do have some vintage 6" glass pans, though, so I can always substitute those, if need be.

[racrgal]

ooooooooooooooooo a 4 inch pan would be awesome! That should give you two nice pieces of pie. THE 6" KAF pans are a little on the deep side for a traditional pecan pie. Doesn't bother me.

I've considered chopping the pecans simply to make it easier to cut the finished pie. Just haven't had the heart to do that to Gram's recipe. Maybe I should consider the little pies MY recipe and chop away.