Thanksgiving is in two days!!
Today I'm doing the grocery shopping, tomorrow I'll be making a few things in advance (cran-grape compote, deviled eggs and sweet potato casserole) to take to our dinner and then Thursday, I'll be eating.
A lot of really good food.
Today I'm sharing a recipe we typically have as a dessert with Christmas dinner but I have been craving it so I'm bringing it to Thanksgiving dinner this year. My grandma used to make these two pies every year and there were never leftovers. I think this pies has a few names but, in our family, we call it Millionaire Pie.
If you've never enjoyed this pie, the ingredients may sound a little odd to you but trust me, it's delicious. Here's what you'll need:
I snagged that card from my mom's recipe box a couple of years ago.
Here's a typed out list to make it a little easier for you:
2 baked 9" pie crusts (recipe here)
2 cups sifted powdered sugar
1 stick butter - room temp
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 cup heavy whipping cream
1/2 cup sifted powdered sugar
1 cup crushed pineapple, drained
1/2 cup chopped pecans
First you need to bake your pie crusts. This recipe makes two pies, hence the 2 baked pie crusts. You can find grandma's pie dough recipe here. Let them cool completely.
Then it's time to make the filling. There are two layers of fillings so we'll start with the first for obvious reasons.
Cream 2 cups powdered sugar and a stick of butter in a tabletop mixer. Then add the eggs, salt and vanilla and beat until fluffy. Divide the filling between the two crusts and refrigerate until chilled.
Then, whip the cup of cream until stiff. Blend in the sugar. Fold in the pineapple and pecans. Divide this between the two pies and spread over the pies. Chill and serve.
Oh, and you may want to stop by Thursday for a special black Friday code for my shop :)