This post is almost ridiculously overdue. But I forgot my camera at home when I went down to Maryland for Thanksgiving so I had my father take pictures of our dinner. He helpfully uploaded all of the pictures to my trusty external hard drive, which I then promptly forgot to bring back to NYC with me. So the pictures languished in Maryland until Dad came up to visit for Christmas and brought my hard drive with him. Yay! So I am finally ready to post about the dishes we made for Thanksgiving this year. Better late than never, right? And I guess that having a picture of at least one of the items, is better than not having any pictures at all. Oops.
This salted chocolate pecan pie was my first attempt at making my own pie crust and I think that I really should have added a little more water to make it hold together. My pie crust needs a little work. I need to practice making the crust itself and then folding the edges so they are pretty. For the record, the pie crust looked a little better before we packed it in the car for the drive down to Maryland and Alex squished it with his laptop bag. Twice. The filling was really tasty (and rich, which pecan pie should be), although I didn't really get the salt as much as I wish I had. Also, the pie never really set up. We baked it for the recommended time and then added a tiny bit more time, but when we cut into it that evening there was some serious oozing. As for the peanut butter cup pie, I don't think I have ever served a richer dessert. If you think pecan pie is rich, you have never experienced this peanut butter cup pie. It was good but it was really sweet and really really rich. The crust also didn't hold together as well as I would have liked - perhaps I need more butter if I ever make it again? The lemon curd tart was perhaps my favorite of the desserts. The lemon curd filling was lovely and I loved the flavor of the olive oil in the dessert. I thought it was a really nice touch. But if you are looking at the recipe and thinking about using a 10-inch tart pan instead of a 9-inch tart pan, don't do it. We unwittingly made that mistake and then had to double the filling because the amount the recipe produced just wasn't going to cut it. And then our crust was too thin. Of the three recipes I would be most likely to make the lemon curd tart again (and make it exactly as written). If I were to make the salted chocolate pecan pie again it would take some additional cooking time and perhaps a different crust... If I am being entirely honest, I probably wouldn't make the peanut butter cup pie again. I just think there are better peanut butter pie recipes out there.
Recipes after the jump!
