Holiday pies

I have a confession to make: I’ve never really learned how to make pie crust.

In fact, most of the pies I’ve served in my life have a connection to Pillsbury, Mrs. Smith or the bakery department from my favorite supermarket.

It’s not for lack of effort. I’ve tried to make my own crust, but I just don’t have it together. And you can’t blame my mother. For all of the good things she inherited from my grandmother, the ability to make a decent pie crust was not one of them.

So long ago, I acknowledged that no one could possibly be successful at everything they’ve tried and pie crusts would just continue to be on that list for me.

But that doesn’t mean I’ve given up on pie. No, quite the opposite. I love pie. All kinds of pie. Cherry is my favorite fruit pie, but I like most of them. (Mrs. Smith makes a killer mixed berry pie!) And of the no-bake kind, turtle chocolate pie is my favorite.

Classic pecan is hard to beat, but a few years ago I found a pie that did just that.

Searching through my local supermarket’s bakery just a couple of days before Thanksgiving, I was in search of a pecan pie. I’m not much for pumpkin pie (one piece a year and I’ve had enough; hold the whipped cream) and pecan is my holiday dessert of choice. But apparently I’d waited too long and there were no pecan pies to be found.

Then I spotted it. One lonely looking pie off by itself that, at first glance, looked like pecan. But the label didn’t say “pecan pie.” It said “derby pie.” Derby pie? I’d never heard of it before. So I did what any smart person would do: Googled it right there in the bakery department. As soon as I saw the word “chocolate,” I grabbed that pie so fast it would have made your head spin.

Now true “derby pie” is made with walnuts and is actually a registered trademark. But the version I found was made with pecans and it’s since become my favorite dessert. How I made it this far in life without ever knowing about it, I’ll never know.

So here are three of my favorite pie recipes.

I mentioned cherry is my favorite fruit pie, but I’m also a fan of Cranberry Cherry Pie, a recipe I stumbled on a few years ago when helping judge a recipe contest. It’s perfect for the holidays.

While I’ve never made derby pie myself, I am going to try it this year, because my timing was off to get one for Thanksgiving and I’m not going to take a chance of missing it for Christmas as well.

And the Chocolate Turtle Pie might be just the thing to ring in the New Year.

Happy Holidays to all!

Cranberry Cherry Pie

3/4 cup sugar

2 tablespoons cornstarch

1 can (21 ounces) cherry pie filling

2 cups cranberries

Pastry for double-crust pie (9 inches)

Milk and additional sugar

In a large bowl, combine sugar and cornstarch. Stir in pie filling and cranberries. Line a 9-inch pie plate with bottom pastry; trim to 1 inch beyond edge of plate. Pour filling into crust.

Roll out remaining pastry to fit top of pie. Cut slits in pastry or cut out stars with a star-shaped cookie cutter. Place pastry over filling; trim, seal and flute edges. Arrange star cutouts on pastry. Brush with milk and sprinkle with sugar.

Cover edges loosely with foil. Bake at 375 degrees F for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Makes 6 to 8 servings.

Recipe from: Taste of Home; tasteofhome.com

Chocolate Turtle Pie

2 (6.2 ounces each) bags Turtles Minis Clusters (see note)

1-1/2 cups half-and-half

1 (5.85 ounce) package instant chocolate pudding mix

1 (8 ounce) container frozen whipped topping, thawed

1 9-inch Keebler chocolate crumb crust (see note)

Note: You will only need about 1-1/2 bags of the minis clusters. This recipe will not work in an 8-inch chocolate crumb crust. It needs a 9-inch chocolate crumb crust.

Coarsely chop one bag of Turtles minis; set aside.

Combine pudding with half and half and whisk vigorously for two minutes.

Fold in the thawed whipped topping.

Stir in the coarsely chopped Turtles minis.

Pour chocolate mixture into chocolate crust.

Line the outside edge of the pie evenly with 8 of the Turtles Minis.

If desired, coarsely chop another six Turtles Minis Clusters and sprinkle over the top of the pie.

Freeze for about 6 hours before serving.

Makes 8 servings.

Recipe from: Keebler/Turtles Minis

Chocolate-Pecan Pie

1 Pillsbury refrigerated pie crust, softened as directed on box

1 cup light corn syrup

1/2 cup sugar

1/4 cup butter or margarine, melted

1 teaspoon vanilla

3 eggs

1 cup semisweet chocolate chips (6 ounces)

1-1/2 cups pecan halves PLUS 10 pecan halves

1/2 cup whipping cream, whipped

Heat oven to 325 degrees F.

Place pie crust in 9-inch glass pie plate as directed on box for one-crust filled pie.

In large bowl, beat corn syrup, sugar, butter, vanilla and eggs with electric mixer on medium speed until well blended. Reserve 2 tablespoons chocolate chips for topping. Stir in remaining chocolate chips and 1-1/2 cups pecans. Spread evenly in crust-lined pan.

Bake 55 to 65 minutes or until deep golden brown and filling is set. Cool completely, about 1 hour.

Meanwhile, line cookie sheet with waxed paper.

In small microwavable bowl, microwave reserved 2 tablespoons chocolate chips on medium (50%) 1 to 1-1/2 minutes or until melted; stir.

Dip each of 10 pecan halves in chocolate; place on lined cookie sheet. Refrigerate 15 to 20 minutes or until chocolate is set.

Garnish pie with whipped cream and chocolate-dipped pecans. Store in refrigerator.

Makes 6 to 8 servings.

Recipe from: Pillsbury

Terri Hahn of Osceola has worked in food media for more than 30 years and has won numerous state and national awards for her writing. Email her at [email protected]