5 Pies For Your Holiday Season ─ Tasty

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Here is what you'll need!

PUMPKIN PIE WITH MAPLE PECAN CRUMBLE
Servings: 8

INGREDIENTS
1 15 ounce can pumpkin puree
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
2 eggs
½ cup maple syrup
1 cup heavy cream
1 teaspoon vanilla
1 pie crust, prepared

Maple Pecan Crumble
1½ cups pecans
¼ cup plus 1 tablespoon maple syrup
½ teaspoon salt

PREPARATION
1. Preheat oven to 425˚F (215˚C).
2. In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
3. Add the eggs, maple syrup, heavy cream, and vanilla and slowly stir until evenly incorporated.
4. Place the pie crust in a 9-inch pie pan and shape.
5. Carefully pour pie filling into pan.
6. Bake for 15 minutes at 425˚F (215˚C) then reduce heat to 350˚F (175˚C) and bake for 40 minutes.
7. For the crumble, combine pecans, ¼ cup maple syrup, and salt and stir until well combined.
8. Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
10. Once cooled, crush the caramelized pecans in a plastic bag.
11. Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.
12. Enjoy!

Inspo: https://www.livewellbakeoften.com/pum...
https://www.chelseasmessyapron.com/pe...


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CHOCOLATE PEPPERMINT SILK PIE
Servings: 8

INGREDIENTS
3 eggs
½ cup sugar
1½ cups water
½ cup whipping cream
1 pie crust, prepared
1 teaspoon peppermint extract
8 ounces chocolate, melted
1 1/2 cups heavy whipping cream, whipped
½ cup butter, cubed
Whipped cream, to serve
Shaved chocolate, to serve
Crushed peppermints, to serve

PREPARATION
1. Preheat oven to 425˚F (200˚C).
2. Place a prepared pie crust into a 9-inch pie pan.
3. Line a sheet of parchment paper over crust and place 4 spoons in pan or dried beans in on the parchment, weighing down the crust.
4. Bake for 15 minutes.
5. In a medium sized heat-safe mixing bowl, mix eggs and sugar until combined.
6. Bring bowl over pot filled with water on low heat and rest on top.
7. Constantly beat egg mixture on low speed unit it reaches 160˚F (77˚C).
8. Remove the bowl from the heat and stir as it cools.
9. Add peppermint extract and melted chocolate and stir until combined.
10. Gradually beat in cubes of butter, stirring until combined.
11. Gradually fold in whipped cream and mix until just incorporated.
12. Carefully spoon filling into prepared pie crust and chill for at least 2 hours.
13. Garnish with whipped cream, shaved chocolate, and crushed peppermints.
14. Enjoy!

Inspo:
https://omgchocolatedesserts.com/fren...
https://www.cookscountry.com/recipes/...



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