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Rudi’s Recipes: The Perfect Thanksgiving Pie

If you have a sweet tooth, then the best part of the Thanksgiving meal is the dessert. Traditions vary, but it’s safe to say pie makes it on the table in most households. Pumpkin, pecan and apple are the most popular this time of year, and to help you with your Thanksgiving menu Master Chef Rudi Sodamin has come up with a few new mouth-watering recipes that are sure to enhance the celebration. We’re also including past favorite for those who would like to make a popular version of a pecan pie.

CLASSIC PUMPKIN PIE:

pie_pumpkin

Yield: 8 servings

Ingredients:
Pie:
1 pound canned pumpkin puree
3 Eggs
3/4 cups sugar
8 teaspoons honey
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoons rum
5 ounces heavy cream
1 pie shell

Garnish:
8 fluid ounces heavy cream
85 grams dark chocolate
1/4 teaspoon ground Allspice
8 chocolate Thanksgiving signs

Instructions:
Pie:

1. Combine all the ingredients except the cream.

2. Slowly add the cream to the pumpkin mixture.

3. Fill in the prepared pie shell and bake at 375 degrees for approximately 40 minutes or until a paring knife inserted in the center comes out clean.

4. Let pie completely cool before garnishing.

Garnish:

1. Using a parchment bag, pipe the tempered chocolate into small lines onto a pan covered with parchment. Let set before removing from the parchment.

2. Cover the cooled pumpkin pie with the whipped cream and pipe 8 rosettes onto the pie.

3. Slice each pie into 8 and serve with chocolate garnish and sprinkle with allspice.

APPLE PIE A LA MODE:

Pie_apple

Yield: 8 servings

Ingredients:
Pie:
8 ounces Granny Smith apples, peeled and cut in wedges
10 ounces apple pie Filling
1 tablespoon water
2 tablespoon apple juice concentrate
1 tablespoon cornstarch
1 2/3 ounces sugar granulated
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/6 teaspoon ground nutmeg
1 1/3 ounces raisins
1 pie shell and cover
1 egg

Garnish:
1/2 lb. mixed berry compote
16 pink turtella
8 white chocolate Thanksgiving sign
8 servings vanilla ice cream

Instructions:
Pie:

1. Combine together sugar, salt, starch, cinnamon and nutmeg. In a sauce pan, combine water and apple juice concentrate and bring to a boil. Once the water is boiling add the dry ingredients and stir until the sugar is dissolved.

2. Add in the apples, apple filling and raisins. Cook until mixture becomes thickened. Remove from heat. Stir well and cool completely before to use.

3. Fill the pie shell with filling and cover with top crust. Brush on egg wash and cut vent holes in center of top crust.

4. Bake at 375 degrees for about 45 minutes until golden brown. Cool down to room temperature.

Garnish:

Slice each pie into 8 pieces and serve with berry compote, ice cream and chocolate garnishes.

CHOCOLATE PECAN PIE:

Pie_pecan

Yield: 8 servings

Ingredients:
Pie:
2 eggs
3 ounces sugar
4 liquid ounces corn syrup
1 3/4 ounces butter
14 ounces pecan nut
7 ounces chocolate couverture
1 pie shell dough

Garnish:
8 chocolate quills
5 liquid ounces whipped cream
8 marzipan holiday signs

Instructions:
Pie:

1. Mix together the eggs, sugar, corn syrup and butter.

2. Arrange the pecan halves and chopped chocolate in the pie shell. Pour the sugar mixture over the pecans.

3. Bake at 350 degrees for approximately 40 minutes or until a paring knife inserted in the center comes out clean.

4. Allow the pie to completely cool before slicing into 8 pieces. It can also be kept in a refrigerator, covered until ready to serve.

Garnish:

Serve each topped with whipped cream, chocolate spiral and marzipan sign.

CHOCOLATE PECAN PIE 2:

Chocolate Pecan Pie.

Chocolate Pecan Pie.

Yield: 12 servings

Ingredients:
Pie Crust:
1.5 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into pieces
3 tablespoons vegetable shortening, chilled and cut into pieces
A few ice cubes

Filling:
2 cups pecan halves
7 ounces bittersweet (not unsweetened) chocolate, chopped into 1/2-inch pieces
3 tablespoons all-purpose flour
12 tablespoons (1.5 sticks) unsalted butter, softened
1 cup packed dark brown sugar
6 large eggs, at room temperature
3/4 cup light corn syrup
1/4 cup molasses
1.5 tablespoons Cointreau
2 1/4 teaspoons vanilla extract
1/2 teaspoon salt
Lightly sweetened whipped cream, for serving

Instructions:
Pie Crust:

1. In a large bowl, whisk together the flour, sugar and salt. Using your fingertips, a pastry blender, or two knives, work the butter and shortening in to the flour until the mixture resembles coarse meal. (Alternatively, combine the ingredients in a food processor, using short pulses.)

2. In a small bowl, combine 1/4 cup water with a few cubes of ice. Using a fork, stir the water into the flour mixture 1 tablespoon at a time, using only as much as needed to gather the mixture into a soft ball. Pat the dough into a disk, cover it with plastic wrap, and refrigerate for at least 1 hour or up to 3 days.

3. Heat the oven to 400 degrees F. On a lightly floured surface, roll out the dough into a round about 1/8 inch thick. Drape the dough over a rolling pin and fit it into a 10-inch pie pan. Fold the edge under and crimp. Place the pie shell in the freezer for 20 minutes.

4. Prick the dough all over with the tines of a fork to prevent bubbling during baking. Place a piece of foil over it and fill it with pie weights or dried beans. Place the pie shell in the oven and bake for 10 to 12 minutes. Remove the foil and weights and continue baking for an additional 8 to 10 minutes. Place it on a wire rack and let it cool completely.

Filling:

1. Reduce the oven to 350 degrees F. Spread the pecans on a baking sheet and bake for 7 to 10 minutes, until fragrant. Let cool, roughly chop, and place them in a medium mixing bowl. Add the chopped chocolate and flour, and stir to mix. Set aside.

2. In a large mixing bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Gradually beat in the eggs, one at a time, stopping two or three times to scrape down the sides of the bowl. Beat in the corn syrup, molasses, Cointreau, vanilla, and salt until fully incorporated.

3. Add the chocolate mixture to the egg mixture and stir until well combined. Pour the filling into the prepared pie shell and bake for 1 hour, or until lightly set in the center. Transfer the pie to a wire rack and let cool completely before serving.

NOTE: This pie can be kept in the refrigerator, covered in plastic wrap, for up to one day. Serve it at room temperature, topped with lightly sweetened whipped cream.

What kind of pie will you be making this Thanksgiving? If you make one of Rudi’s recipes, snap a photo and send it to info@hollandamericablog.com and you could be featured on social media.

3 Comments
  • Nadine Aiello

    Just back from a Collector’s Holiday cruise to the Carribean & had the most wonderful Honey Butter Tart. Was wondering if you share the recipe for this in credible tart.
    Thank you

  • Deborah Fraser

    A few years back we were on a Caribbean cruise and tasked a remarkable Peanut butter pie. Every evening after that we asked if they were serving it and no, it was just the once. I have tried other recipes but haven’t been able to duplicate it. Would you share the recipe?

  • Julie

    Hi Deborah, I’ll see what I can find!

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