I like to let each kid pick a flavor of pie that they want to help make, that makes for a lot of pies! Warning: This will make a big mess in the kitchen, and possibly down the hall! We have the standard pumpkin, and some various cream pies. After that, it could be anything! We have a couple of recipes that they can choose from but sometimes they like to get more creative. This year, Sabrina, 9, made a Banana Split Pie, made with pineapple sherbet, cream cheese and whipped cream topped with all the fixin’s and maraschino cherries on top!. It should be interesting. Sounds like a belly-ache. She is great in the kitchen though, I measured the ingredients but she pretty much made the pie crust herself, rolled it out and everything. I think it’s good for them to take part in the preparation and get some experience with recipes and measuring. I love seeing how proud they are when we are serving pie, making sure everyone knows which one is ‘theirs’. Some of the other flavors so far: Orange Dream Cheesecake, Mocha Chip, Brownie Nut Pie, German Chocolate, Raspberry Swirl Cheesecake, Sweet Potato-Pecan Pie, and White Chocolate Blueberry Silk Pie (Joe LOVES blueberries!). We also made Pumpkin Cream Cheese Roll and Chocolate-Butterscotch Fudge.
My favorite is the German Chocolate Pie, made with German’s Sweet Chocolate. I look forward to it every year, it’s the only time I make it, it’s so rich and delicious! Val has a recipe for a blender no-bake cheesecake that is light enough to eat after the heavy meal. (Alina always likes to wait a while before breaking out the pie, but she is out-numbered by quite a bit. No worries, we will have plenty of leftovers!)
The trick is finding room in the refrigerator. Last year it was cold enough we set some out on the porch, in coolers to keep cold but the dog got to some of them! Those kids were not happy! But the dog was! His favorite seemed to be the Orange Dream Pie.
Here is the recipe:
German Chocolate Pie
1 4 oz package Bakers German Sweet Chocolate
1/2 cup butter
1 12 oz can evaporated milk
1-1/2 cup sugar
3 Tbls cornstarch
1/2 tsp salt
1 tsp vanilla
1 deep dish 10 inch unbaked pie crust
1-1/3 cup flaked coconut
1/2 c chopped pecans
Melt chocolate and butter over low heat, stirring constantly. Gradually add evaporated milk. Combine dry ingredients. Beat in eggs and vanilla. Beat in chocolate mixture. Pour into pie crust. Sprinkle with coconut and pecans. Bake at 350 degrees for 45 minutes. Cool for at least 4 hours (the waiting is the hardest part!)
Best served with vanilla ice cream. Enjoy!