In the meantime, here's one of the pies I made for Thanksgiving. It's chocolate cream. I also made pumpking and pecan, but those are pretty standard, so I won't bother posting them.
Anywhoo, here is a sneak peek at the finished pie:
I may have forgotten to take any pictures that included cream. I made the pie the day before Thanksgiving, and did not whip the cream until right before we left for BIL's place. (Unfortunately, my place won't hold more than 7 or 8 people comfortably, so we load up the food and eat at BIL's much larger and more accomodating house.)
Anyway, I use this recipe and it is fabulous. And easy. Who could ask for more?
First things first: make and bake a 9" pie shell.
And chop some unsweetened chocolate:
Now, on to assembly! We start by combining the dry ingredients in a sauce pan thusly:
And beat the egg and milk together like so:
Then slowly blend the the two together in the sauce pan:
Cook and stir over medium heat...
...until it thickens and comes to a full boil:
Nice and thick! Boil for one minute. Remove from heat and stir in chocolate and vanilla:
Stir until all is melted and smooth.
Pour into the prepared pie shell and refrigerate for a few hours before serving. Top with whipped cream or meringue. My family won't eat meringue, so I use whipped cream. I don't follow a recipe, just pour some heavy cream into a cold metal bowl and whisk on high speed, adding a few tablespoons of powdered sugar and a splash of vanilla along the way. Stop when stiff peaks form.
Well, that's all for now.