THANKSGIVING PIES! | FOUR EASY PIE RECIPES | BAKE WITH ME!

THANKSGIVING PIES! | FOUR EASY PIE RECIPES | BAKE WITH ME!

Hey family!! Today we are baking our Thanksgiving Pies!! We share four super easy pie recipes with y’all that would be great for dessert on Thanksgiving!
To freeze these pies you just need to cover them well with plastic wrap. I also put mine in freezer bags, but you don’t have to. Transfer them from the freezer to the refrigerator the night before you are going to eat them.

Sweet Potato Pie:
Link:
Recipe:
Sweet Potato Pie Recipe:
Ingredients:
2 cups cooked and mashed sweet potato (cooled)
¼ cup butter, melted
2 eggs
1 cup milk
1½ cups sugar
1 small package (3.4 oz) instant vanilla pudding
2 unbaked frozen pie crusts (9 inch)

Directions:
Preheat oven to 350 and place frozen pie crusts on baking sheet(s).
Use paddle attachment in stand mixer to whip cooled sweet potatoes until they are completely smooth. This may take a few minutes.
Add melted butter to sweet potatoes and continue mixing until smooth.
Mix in eggs and milk, scraping down sides of bowl to fully incorporate.
Add sugar and vanilla pudding powder and mix until fully combined.
Divide filling evenly between two unbaked, frozen pie crusts.
Bake at 350 for about 30-35 minutes or until the crust is just browned and the pie is only slightly jiggly. At the 20 minute mark, rotate your pan in the oven.
Let cool for a few hours before cutting or over night in the fridge.
Store in refrigerator, slice, and enjoy!

Pecan Pie
Link:
Recipe:
Ingredients:
1 whole Unbaked Pie Crust
1 cup White Sugar
3 Tablespoons Brown Sugar
1/2 teaspoon Salt
1 cup Corn Syrup
3/4 teaspoons Vanilla
1/3 cup Melted Butter (salted)
3 whole Eggs, Beaten
1 cup (heaping) Chopped Pecans

Directions:
Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl.
Pour chopped pecans in the bottom of the unbaked pie shell.
Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 350º for 30 minutes. Remove foil, then continue baking for 20 minutes, being careful not to burn the crust or pecans. NOTE: PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes; sometimes it takes 75!
Peanut Butter Pie Recipe:
Ingredients:
1 pre-baked pie crust
1 block softened cream cheese
1 8oz container cool whip (thawed)
1/2 cup of sugar
2 Tablespoons Peanut Butter

Directions:
Mix cream cheese and sugar until well blended. Add in PB and cool whip and mix well. Pour into pre-baked crust. Store in refrigerator or you can freeze it until ready to eat.

Chocolate Pie Recipe:
Ingredients:
1 pre-baked pie crust
1 5.1 oz box instant chocolate pudding
milk
1 8oz container of cool whip (thawed)

Directions:
Mix pudding with only half of what the box calls for. Add in thawed cool whip and pour into pie crust. Store in refrigerator or you can freeze until ready to eat.