Posted on 11/23/2015 9:40:20 AM PST by PJ-Comix
I'm not bragging, because it isn't my recipe. In fact, I have no doubt that many of you out there will have Thanksgiving turkeys equally as good or better than what I will cook. However, my sister-in-law most definitely makes the BEST dessert for Thanksgiving.
Only THREE people in the world know the recipe: Her mother, my sister-in-law, and my niece, her daughter, Genesis the Mermaid. It is soooooo good that I have begged my sister-law-to enter the Pillsbury baking contest. The reason why she would probably win is that her dessert is incredible in terms of taste, texture, and novelty.
I plan to make a video of her dessert on Thanksgiving Day and will post it here. So enjoy your Thanksgiving Day dinners but keep in mind, no matter how good they will be, our dessert will be BETTER than yours.
p.s. I won't be posting the recipe since they hold it tight as a family secret.
I make a really great German Chocolate Pecan Pie. But the recipie is not secret - it came on a wrapper of Baker’s Germam Chocolate!
Do the snozzberries taste like snozzberries?
I’ll bet it comes in a bottle with a twist-off cap
Our favorite desert came from the Hershey’s Cocoa Box. It’s Hersheys Chocolate Cake and it is awesome!
This is like the rationale for cannibalism too which I read a while ago now.
Just a lil syrup can add another dimension to just about any dish.
I like sweet potato crunch, although it does get noisy.
Real Maple syrup is expensive, but worth every nickel. Aunt Jemima etc is just flavored crapola. Not to mention racist!
My dad used to make that. The icing recipe was esp. amazing.
Memories.
This Thanksgiving skip the pumpkin pie and prepare this Southern favorite instead. A richly spiced sweet potato filling is topped with a fluffy mound of marshmallow meringue that's toasted golden brown.
Sweet Potato Pie with Marshmallow Meringue Recipe
Ingredients
Pie Crust:
1-1/4 cups flour
1 Tbsp granulated sugar
1/4 tsp salt
1/2 cup (1 stick) cold butter, cut into chunks
3 Tbsp ice cold water
Sweet Potato Filling:
1-1/2 lb sweet potatoes, about 2 large
1/2 cup firmly packed brown sugar
1 cup heavy cream
1/2 cup (1 stick) butter, melted
2 eggs, lightly beaten
2 tsp McCormick Pure Vanilla Extract
1 tsp McCormick Gourmet Collection Cinnamon, Saigon
1 tsp McCormick Gourmet Collection Ginger, Ground
Marshmallow Meringue:
1 jar (7 oz) marshmallow creme
1 tsp McCormick Pure Vanilla Extract
3 egg whites
1/4 tsp McCormick Gourmet Collection Cream of Tartar
1/8 tsp salt
1/4 cup granulated sugar
Directions:
For the Pie Crust, mix flour, granulated sugar and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles pea-size crumbs. Add ice water, a tablespoon at a time, tossing dough with fork after each addition. Add enough water so that dough comes together. Gather dough into a ball. Roll dough on lightly floured surface to a 12-inch circle, about 1/8-inch thick. Carefully place pie crust on rolling pin and transfer to 9-inch deep dish pie plate. Gently press the pie crust onto bottom and up sides of pan. Trim pie crust so that it extends 1/2-inch beyond edge of pie plate. Fold under excess pie crust. Flute the edges of the pie crust or press with tines of a fork. Refrigerate until ready to fill.
Preheat oven to 350 degF. For the Sweet Potato Filling, pierce sweet potatoes with a fork. Place on foil-lined baking pan. Bake 1 hour or until fork tender. Increase oven temperature to 425 degF. Cool sweet potatoes slightly. Halve sweet potatoes. Scoop out flesh into large bowl. Mash with potato masher until smooth. Add remaining ingredients; mix well. Pour into prepared crust.
Bake 15 minutes. Reduce oven temperature to 350 degF. Bake 35 to 40 minutes longer or until a knife inserted near center comes out clean. Cool completely on wire rack.
Preheat oven to 400 degF. For the Marshmallow Meringue, mix marshmallow creme and vanilla in large bowl. Set aside. Place egg whites, cream of tartar and salt in mixer bowl. Beat on medium speed with whisk attachment until well blended. Add granulated sugar, 1 tablespoon at a time, beating on high speed 2 to 3 minutes or until shiny stiff peaks form. Gently stir 1/2 of the egg white mixture into marshmallow cream until well blended. Gently stir in remaining egg white mixture. Spread meringue evenly over sweet potato filling, forming decorative peaks with spatula.
Bake 4 minutes or until meringue is lightly browned. Serve immediately.
Serves: 10
“I make a better punkin’ pie than anybody, ever. Only 0bamorrhoids disagree.”
There is no such thing as good pumpkin pie. They are so bad that they are banned from pie fights by the Geneva Convention. The only thing worse than a pumpkin pie is a liver pie.
Ox-tongue pie...plate-lickin' good!
Wouldn't be surprised if that shows up on the Obama Thanksgiving table.
PJ....
I own a full service bakery and separately a Chocolate factory.....
There isn’t a dessert we haven’t made.....
Everything from traditional European desserts and chocolates to Continental fare....
Color me skeptical....or I’ll eat a croquembouche!
I KNOW your dessert will be better than mine.
Last night my stove died, lol.
Liver pie is demonic puke from Hell. Obamorrhoids want to make us peons eat it.
I see a lot of great desserts in the menagerie of pics you posted but NOT my sister-in-law’s dessert.
Check my video on Thursday. You haven’t made the dessert I will present. One big reason is only 3 people know the recipe.
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