Desserts To Give Thanks For: Ingredients

Chocolate Pistachio Pie
Recipe created by Cheryl Slocum
Photo: Anna Williams

Okay, so the Pilgrims didn't eat chocolate. But surely they would have if they'd been offered a
pie as blessedly dense and rich as this one, made with a filling of dark chocolate custard
nestled in a tender, cocoa-flavored crust.
This recipe is one of our desserts to give thanks for.
Ingredients:
Serves 8–10
 Chocolate Perfect Pie Dough get the recipe

 1 1/2 cups half-and-half
 3 large egg yolks
 3/4 cup dark brown sugar
 1 Tbsp. cornstarch
 2 Tbsp. cocoa powder
 1/8 tsp. salt
 4 ounces bittersweet chocolate , finely chopped
 3 Tbsp. unsalted butter
 1 1/2 tsp. vanilla extract
 3/4 cup heavy cream
 5 tsp. pistachio paste (available at KingArthurFlour.com)
 2 tsp. sugar (optional)
 1 Tbsp. pistachios , finely chopped
 Chocolate shavings , for garnish (optional)
Preheat oven to 400°. Cut cold dough into 4 pieces and grate into a 9-inch pie plate using
large holes of a box grater; work quickly to keep dough cold. Press dough into bottom, sides,
and along the rim of pan to uniform thickness. Trim excess dough; crimp edges. Chill 20
minutes.
Line shell with parchment paper and fill with rice or pie weights. Bake 10 to 12 minutes;
remove rice and paper and bake until crust is cooked through, 8 to 10 more minutes. Cool on
a rack.
Whisk half-and-half, yolks, brown sugar, cornstarch, cocoa, and salt in a medium saucepan.
Cook over medium-high heat, stirring constantly, until it thickens and bubbles. Cook 1 minute
more; remove from heat. Stir in bittersweet chocolate, butter, and vanilla. Pour into pie shell;
cool completely. Transfer to refrigerator to set, at least 2 hours or up to 2 days.
When serving, make a topping by beating heavy cream, pistachio paste, and sugar (if using) in
a cold bowl to soft peaks. Sprinkle pie with pistachios and chocolate shavings (if using); add a
dollop of pistachio cream to each slice.
Note: If you buy pistachio paste specifically to make this recipe (which doesn't require much),
use the rest for breakfast (smeared on toast with honey) or as a snack (mixed with jelly on
crackers).
Quince Paste and Crème Fraîche Tartlets


Win the hearts of your Thanksgiving guests with these dainty, sophisticated, not-too-sweet
tartlets topped with dollops of crème fraîche. Note: Quince paste (membrillo) can be found in
the gourmet cheese section of many grocery stores.
Ingredients:
Serves 6
 Perfect Pie Dough get the recipe
 Flour , for dusting
 12 ounces quince paste
 3/4 Tbsp. butter
 1/4 tsp. salt
 1 1/2 Tbsp. dessert wine , such as sherry or muscat
 Creme fraiche , for serving
 Mint leaves , for garnish (optional)
Preheat oven to 400°. Divide pie dough into 4 pieces; roll out each piece on a flour-dusted
surface to just under 1/4 inch thick. Cut a 5-inch circle from each, then press circles into 4-
inch tartlet pans; trim and crimp edges. Reroll scraps to make a total of 6 tartlets. Chill 20
minutes. Line shells with parchment paper and fill with rice or pie weights; bake 12 minutes.
Remove rice and paper. Prick dough 3 times on the bottom and bake until crust is cooked and
golden, 6 to 8 minutes.
Heat quince paste, butter, salt, and 3 tablespoons water over medium heat, until bubbling.
Whisk to remove lumps. Remove from heat; stir in wine.
Divide quince filling among tartlets; let cool on a rack. To serve, top with a dollop of crème
fraîche and a mint leaf (if using).
Note: For a South American twist on this Spanish-inspired pastry, try substituting guava paste
and rum for the quince paste and dessert wine.
Pecan Pie Truffles


Nobody—and we mean nobody—is too full of turkey to eat one (or two…or six) of these
irresistible truffles, made by layering dark chocolate ganache and pecan pie filling in
miniature baking cups.
Ingredients:
Makes 12 truffles
 1/4 pound bittersweet chocolate , finely chopped

 1/2 cup plus 2 Tbsp. cream
 3/4 cup finely chopped pecans
 1/4 cup light corn syrup
 1/4 cup sugar
 2 Tbsp. unsalted butter
 Pinch of salt
 2 Tbsp. heavy cream
 2 Tbsp. bourbon or whiskey
 1/4 tsp. vanilla extract
 12 pecan halves
Note: It's best to have everything measured and ready before you start cooking so none of the
ingredients will become too firm.
Line a 12-cup minimuffin tin with mini baking cups; set aside. Place chocolate in a medium
bowl. Bring cream to a boil in a small saucepan, and immediately pour over chocolate. Let
mixture sit for 1 minute before stirring with a whisk to melt chocolate and form a smooth
ganache. Avoid stirring too vigorously (it shouldn't bubble). Fill each muffin cup with 2
teaspoons ganache, and tap the tin gently to allow chocolate to spread. Set remaining ganache
aside in a warm place (on top of the stove) until ready to use. Chill tin in freezer until firm,
about 15 minutes.
Meanwhile, bring chopped pecans, corn syrup, sugar, butter, salt, and heavy cream to a boil in
a medium pan over medium heat; boil 5 minutes. Remove from heat and stir in bourbon and
vanilla. Let cool slightly before spooning 2 teaspoons of mixture into all muffin cups,
followed by 1 teaspoon of remaining ganache. Garnish each with 1 pecan half. Chill in
refrigerator until set (about 1 hour), then serve. Store in refrigerator for up to 5 days.
Jam Straws
What do you get if you combine berry pie and breadsticks? This playful new twist on two old
favorites—and a perfect linger-at-the-table nibble to serve with coffee or after-dinner drinks.
Ingredients:
Makes 24 straws
 1 puff pastry sheet (1/2 of 17.3-ounce package)

 1/4 cup jam (such as blackberry or currant), preferably seedless
 2 tsp. sugar
 1/2 tsp. cinnamon
Roll pastry sheet to a 12" x 16" rectangle. Cut crosswise into 2 (8" x 12") rectangles. Brush 1
rectangle with jam and place second sheet on top. Mix sugar and cinnamon together and
sprinkle half on top. Press in gently with a rolling pin. Flip pastry over and repeat on other
side. Cut pastry into 24 (1/2-inch-wide) strips; leave flat or twist. Transfer to 2 parchment-
lined baking sheets, keeping 1 1/2 inches between them. Chill tray for 20 minutes.
Meanwhile, preheat oven to 400°.
Bake until pastry is cooked through and golden, about 10 minutes, turning after 5 minutes.

Desserts To Give Thanks For: Ingredients

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Desserts To Give Thanks For: Ingredients

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Chocolate Pistachio Pie

Recipe created by Cheryl Slocum

Photo: Anna Williams

This recipe is one of our desserts to give thanks for.

 Chocolate Perfect Pie Dough get the recipe

Quince Paste and Crème Fraîche Tartlets

Photo: Anna Williams

This recipe is one of our desserts to give thanks for.

Pecan Pie Truffles

Photo: Anna Williams

 1/4 pound bittersweet chocolate , finely chopped

This recipe is one of our desserts to give thanks for.

 1 puff pastry sheet (1/2 of 17.3-ounce package)

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