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perfection on a plate: the occasions staff's favorite thanksgiving pie recipes
photography and food styling by Brittney Guest

Brown Sugar Pumpkin Pie with Marshmallow Meringue prepared by Sara Weaver (pictured)
Pumpkin pie is always a favorite at Thanksgiving, but my family
and I like to try new versions of the recipe. The brown sugar adds a
warm sweetness, and the marshmallow meringue takes this holiday
tradition to the next level!

Pumpkin Pie
Pie Ingredients:
• 1 refrigerated pie crust (or make your own)
• 2 tablespoons unsalted butter, melted
• 1 cup light brown sugar, firmly packed
• 1 can (15oz.) pumpkin puree
• 3 large eggs
• 1 cup heavy cream
• 1/3 cup sour cream
• 1 tablespoon pumpkin pie spice
• 2 teaspoons vanilla extract
Pie Directions: Preheat oven to 425 degrees. Using an electric mixer, mix the
melter butter, brown sugar, pumpkin puree together until combined. Add eggs, heavy cream, sour cream, spice and vanilla. Mix until thoroughly combined. Pour batter into pie crust. Do not over fill; you have have some left. Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees and bake for about 40- 50 minutes. Cool to room temperature for 2-3 hours. Top with marshmallow meringue.

Marshmallow Meringue
Meringue Ingredients:
• 3 egg whites
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 (7oz.) jar marshmallow creme
Meringue Directions: Preheat oven to 400 degrees. Beat egg whites, vanilla and salt until foamy. Gradually add the sugar a little at a time until peaks begin
to form. Gradually beat in the marshmallow creme. Spread over the pie filling. Bake for 5-7 minutes until lightly browned.

Wyatt’s Cafeteria German Chocolate Pie
prepared by Audrey Poff
Although I grew up in Blytheville, we often drove over to shop at
Indian Mall, and those shopping trips usually included a meal at Wyatt’s Cafeteria. When I moved to Jonesboro to attend A-State, everyone loved Wyatt’s, because it was the closest thing to a homecooked meal. The restaurant’s German Chocolate Pie was always one of my favorites.

• 1 1/3 cup sugar
• 2 tablespoons cocoa
• 1 tablespoon cornstarch
• 3 tablespoons cake flour
• 1/8 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3 tablespoons hot water
• 3 eggs, beaten
• 1 (12 ounce) can evaporated milk
• 1 9 inch unbaked pie shell
• 1 ounce chopped pecans
• 2 ounces shredded coconut
Directions: Preheat oven to 375 degrees. Whip sugar, cocoa, cornstarch, flour,
vanilla, salt and hot water until smooth. Stir in eggs; add canned milk. Mix well and pour into unbaked pie shell. Top with pecans and coconut. Bake 50 to 60 minutes (center will be a little fudgy). Cool before cutting.

Uncle BJ’s Pecan Pie
prepared by Kristi Moore
I’m a Georgia girl, and pecan pie is always an important part
of any holiday gathering in my home state. My uncle’s recipe is a
family favorite at my house.

• 3 eggs, slightly beaten
• 1 cup light corn syrup
• 1 cup sugar
• 1 teaspoon vanilla
• 2 tablespoons butter, melted
• 1/8 teaspoon salt
• 1 cup pecans
Directions: Mix all ingredients and pour into an unbaked 9 inch pie crust. Bake at 350 degrees for 30 minutes or at 400 degrees for 15 minutes.

Grandma’s Chess Pie
prepared by Brittney Guest
My mother’s family always celebrated Thanksgiving at her parents’ house in the woods of Mississippi. I fondly remember Grandma making an assortment of pies to end our feast, and her chess pie was always present. It’s been a while since we’ve all gathered at “The Homestead” as we call it, but cooking this pie
makes me feel like we’re all there sitting around her big kitchen table once again.

• 1/2 stick butter
• 1 ½ cups sugar
• 3 eggs
• 1 tablespoon cornmeal
• 1tablespoon vinegar
• 1 teaspoon vanilla
Mix all ingredients and pour into an unbaked pie crust. Bake in 350 degree oven for 30 to 40 minutes.

Apple Pie
prepared by Donna Fincher
Holidays are always a challenge when you or family members
are making an effort to eat healthier. This recipe uses apple juice
concentrate instead of added sugar.

• 2 unbaked pie crusts (one for the bottom and one for the top)
• 5 Granny Smith or other tart apples
• 1 can frozen apple juice concentrate
• 3 tablespoons cornstarch
• Egg white, milk or butter (optional)
• 1 teaspoon sugar (optional)
• Dash of cinnamon
Place one pie crust in the bottom of a pie plate. Peel and dice apples. Place in a large bowl. Combine apple juice concentrate and corn starch into a small saucepan. Whisk together until well combined. Heat on medium until mixture begins to boil. Let cool for one minute after it boils. Mixture will thicken. Pour mixture over apples. Pour apples into pie crust. (Sprinkle dash of cinnamon
on top.) Top with second crust. Crimp crusts together. Cut breathe holes in top. Brush with egg whites, milk or melted butter (optional) and sprinkle with sugar (optional) Bake at 375 degrees for 45-55 minutes until top is golden brown and inside is bubbly.