Sweet Potato Pecan Pie

I'm a person who has difficulty with choices. Growing up, my family called me "yes/no girl" and my astrological chart, cast by my friend when I was in my mid-twenties, revealed a seesaw-- in which the planets were situated almost directly across from each other, offering an explanation for my chronic indecisiveness. On the flip side, that curse does come with the blessing of the ability to see see both sides of an issue; I make a pretty good mediator-- when my own choices aren't involved.

My frequent vacillation (most exacerbated when deciding between two good options) extends to my dessert menu making. Faced with so many possibilities, I tend to avoid a decision and make as many desserts as I can, and hence, overextending myself. "We need something with chocolate, fruit, and nuts-- at the very least!" To combat this, I've learned to seek out desserts that combine those disparate flavors into one dish-- a way to avoid a decision altogether. That's one reason why I like the Cranberry Chess Pie so much-- it's a perfect combination of the tartness of cranberries and the smooth, buttery custard of a chess pie.



The past two Thanksgivings, when my list of pies was growing long, I decided to combine the sweet potato and pecan pies on my list into one Sweet Potato Pecan Pie. The pecan filling is salty and sweet, using only brown sugar as a sweetener, while the sweet potato filling, enriched with coconut milk, adds a smooth savory note. Now to like this pie, you probably need to already be a fan of both sweet potato and pecan pie. This year, I watched as my grandmother scooped all of the pecan filling off of the top and only once that was gone, did she venture slowly, perhaps begrudgingly, into the sweet potato filling. But if you're a fan of both pies, and/or just have trouble with decisions, this is the dessert for you.

Sweet Potato Pecan Pie

Ingredients
For the crust:
Nothing in the House pie crust, halved
Turbinado sugar

For the sweet potato filling:
3 cups (2 3/4 lbs.) sweet potatoes
4 Tablespoons unsalted butter, softened
1/3 cup granulated sugar
3 large eggs
1/3 cup unsweetened coconut milk
1 1/4 teaspoons cinnamon
3/4 teaspoons ground ginger
1/4 teaspoon sea salt
1/4 teaspoon ground cloves

For the pecan topping:
1 1/2 cup brown sugar
3 Tablespoons all-purpose flour
3 Tablespoons unsalted butter, melted and cooled
3 large eggs, beaten
1 teaspoon vanilla
1 teaspoon bourbon
1/4 teaspoon salt
1 1/3 cups pecans, halved

Directions
1. Prepare half of Nothing in the House pie crust as per the directions, reserving the leftover egg for an egg wash. Chill dough at least one hour before rolling and fitting into a greased and floured 9-inch pie pan. Let chill for 15 more minutes in the fridge. Meanwhile, preheat oven to 375 degrees F.

2. For the sweet potato filling: Poke sweet potatoes all over with a fork and place them on a large, foil-lined baking sheet. Bake for about 1 hour until tender. Let cool completely, then peel and coarsely mash. Measure out 3 cups of mashed sweet potatoes & reserve the rest for another use.

3. In a food processor, combine butter with the granulated sugar and purée until smooth. Add the 3 cups of sweet potatoes and purée until very smooth. With the machine still on, add the eggs one at a time until each is incorporated. Add coconut milk, ginger, salt, and cloves, and pulse until no streaks remain.

4. For the pecan topping: In a medium saucepan, combine sugar and flour until well-mixed. Add the butter and place the pan over medium heat. Stirring constantly, cook until butter is melted and combined with the sugar mixture. Remove from heat and set aside.

5. In a medium bowl, whisk together eggs, vanilla, bourbon, and salt until well-combined. While gently stirring, slowly pour the warm sugar mixture into the egg mixture. Whisk until all ingredients are incorporated. Gently fold in the pecans.

6. Pour the sweet potato filling into the bottom of the chilled pie crust, until about 2/3 full. Add the pecan topping on top (depending on the depth of your pie plate, you may have some leftover filling). Brush crust with egg wash and sprinkle with Turbinado sugar.

7. Place the pie on the bottom shelf of the oven. Bake 40-50 minutes until the edges puff and the center is fairly firm, wiggling only a little when you nudge it. Filling will be browned. Let pie cool for at least 30 minutes. Serve slightly warm or at room temperature with a scoop of bourbon whipped cream.

Related recipes:
Bourbon Ginger Pecan Pie
Pecan Pie with Brown Sugar
Sweet Potato Pie with Cornmeal Crust
Sweet Potato Speculoos Pie

Pies and Conversation for a Post-Election Thanksgiving

One of the reasons I'm so drawn to pie is because it demands social gathering. A pie is a communal dish, meant to be sliced and shared, while sitting around a table with family and friends-- old or newly-made. At its core, pie is a community catalyst, humble, (generally) homemade, a vehicle for love. It can be employed as such, not just on Thanksgiving, but in community dinners, potlucks, and church suppers throughout the year, throughout these four years, and beyond. In that spirit, here is the Nothing in the House annual Thanksgiving Pie Guide. This year, I'm leaning towards making a Cranberry Chess Pie, Sweet Potato Pecan Pie, and a Katherine Hepburn Brownie Pie with Speculoos and Bourbon, but I'm going to make a game-time decision. If you don't find quite what you're looking for, check out the Recipe Index, as well as past guides from 2015, 2014, 2013, and 2012. Happy Thanksgiving, everyone.

Pumpkin, Squash & Sweet Potato
Delicata Squash Pie
Drunken Pumpkin Bourbon Pie with Mascarpone Cream
One-Pie Pumpkin Pie
Sweet Potato Pie with Cornmeal Crust
Sweet Potato Sonker (pictured, bottom right)
Sweet Potato Speculoos Pie

Fall Fruits
Cranberry Chess Pie
Anna Gillen's Grape Pie (pictured, top right)
Pear Tarte Tatin
Persimmon Pie
Salted Butter Apple Galette

Chocolate & Nuts
Bittersweet Chocolate Pecan Pie
Black Walnut Pie
Bourbon Ginger Pecan Pie
Cranberry Chocolate Chess Pie
Katherine Hepburn Brownie Pie (pictured, top left)
Pecan Pie with Brown Sugar

Custard & Cheese
Black Bottom Lemon Pie (pictured, bottom left)
Hoosier Sugar Cream Pie
Maple Bourbon Buttermilk Pie with Apple Syrup
Pumpkin-Ginger Cheesecake Pie
Salty Honey Pie

Savory
Beef Picadillo Pie with Mashed Potatoes
Pear, Gruyere & Caramelized Onion Hand Pies 
Pimento Cheese and Tomato PiePuff Pastry Hand Pies with Goat Cheese & Hot Pepper Jelly 
Swiss Chard & Goat Cheese Galette

Thanksgiving Pie Ideas

This is the first time in ten years I'll have spent Thanksgiving with my family. This past decade of Friendsgivings, celebrated from Maine to Maryland, have always been a rowdy delight and have taught me about how to do holidays at the grown-ups table right-- I hope there are many more in store. But this year I'm looking forward to spending the day at home in Indiana. In the past few years, my family has become particularly fond of Hoosier Mama's Cranberry Chess Pie, so I expect to fulfill a request for one of those, but I'll also likely venture in to new territory-- a Pumpkin-Pecan Pie, Aurora Tart, or Apple Cider Cheesecake, perhaps? If you're also still deciding, here are a few suggestions for your Thanksgiving table-- both savory and sweet. If you don't find quite what you're looking for, check out the Recipe Index, as well as past guides from 2014, 2013, and 2012.

Pumpkin, Squash & Sweet Potato
Delicata Squash Pie (pictured, top right)
Drunken Pumpkin Bourbon Pie with Mascarpone Cream
Pumpkin & Chai Spice Nut Butter Pie
Sweet Potato Pie with Cornmeal Crust
Sweet Potato Speculoos Pie

Fall Fruits
Apple Pie with Salted Caramel Glaze
Cranberry Chess Pie
Cranberry Pie
Red Wine-Poached Seckel Pear Tartlets (pictured, top left)
Persimmon Pie

Chocolate & Nuts
Bittersweet Chocolate Pecan Pie
Bourbon Ginger Pecan Pie
Chocolate Chess Pie
Cranberry Chocolate Chess Pie (pictured, bottom left)
Pine Nut & Honey Tart

Custard & Cheese
Cranberry Goat Cheese Tart with Almond Shortbread Crust
Kentucky Lemon Chess Pie
Maple Bourbon Buttermilk Pie with Apple Syrup
Pumpkin-Ginger Cheesecake Pie
Salty Honey Pie

Savory
Celery Ham Tart aka Pissaladière
Gordy's Cherry Pepper Spread Galette
Pear, Gruyere & Caramelized Onion Hand Pies 
Puff Pastry Hand Pies with Goat Cheese & Hot Pepper Jelly (pictured, bottom right)
Swiss Chard & Goat Cheese Galette

And whether from this list or not, I'd love to hear what you'll be making this Thanksgiving-- I may even have to borrow your idea. 

Thanksgiving Pie Ideas

As usual,  I'll be making a game-time decision on my Thanksgiving pie selections. In general, though I tend to go for at least one classic pick and one new, experimental, or non-traditional option. It will be hard to top last year's Cranberry Chess Pie, which has since become a new favorite, inspiring many variations with other fruits. If you're also still pondering what pies to make, here's a few suggestions for your Thanksgiving table-- both savory and sweet. If this list doesn't do it for ya, check out the Recipe Index, as well as past guides from 2013 and 2012.

Pumpkin & Sweet Potato
Drunken Pumpkin Bourbon Pie with Mascarpone Cream
Pumpkin & Chai Spice Nut Butter Pie
Sweet Potato Pie with Cornmeal Crust (pictured top left)
Sweet Potato Speculoos Pie

Fall Fruits
Apple Pie with Salted Caramel Glaze
Apple Slump (not really a pie, but so what, who cares?!)
Cranberry Chess Pie (a new favorite, pictured top right)
Cranberry Hand Pies
Cranberry-Sage Pie
Persimmon Pie

Chocolate & Nuts
Bittersweet Chocolate Pecan Pie
Chocolate Chess Pie
Pecan Pie with Brown Sugar (pictured bottom right)
Samoa Pie

Custard & Cheese
Cranberry Goat Cheese Tart with Almond Shortbread Crust
Pumpkin-Ginger Cheesecake Pie
Salty Honey Pie

Savory
Celery Ham Tart aka Pissaladière
Colcannon Pie
Gordy's Cherry Pepper Spread Galette
Pear, Gruyere & Caramelized Onion Hand Pies (pictured bottom left)

As always, I'd love to hear what you're baking this holiday, whether from this list or not. Have fun and happy Thanksgiving!

Sweet Potato Pie with Cornmeal Crust

This past August I took a road trip down to Asheville, NC for the Transfigurations II Music Festival, which celebrated 10 years of Harvest Records-- the great independent shop in West Asheville. What really sealed the deal for the trip was that I would finally get to meet and see my pen pal (and fellow pie lover) Michael Hurley play, but there were some other fine reasons as well-- seeing a mess of my current favorite bands, spending time with some dear friends, and meeting Tara Jensen of Smoke Signals Baking. 

It turned out that Tara and her partner Joe were going to the festival too, and we ran into each other in the food lines there on late Saturday afternoon. Between band sets, we chatted briefly and made plans for me to visit the bakery on my way home Monday morning. 

Smoke Signals, just outside of Marshall, NC, was basically right on my way, just a short drive along some winding mountain roads off of Highway 40. I pulled up to the driveway, greeted by the bright blue door of the bakery, and found Tara in her breezy kitchen, listening to jazz and (surprise, surprise), tending to two beautifully decorated apple pies in the oven. 

While we waited for the pies to cool, Tara gave me a tour of the bakery with its outdoor wood-fired oven. It's where she prepares all of her pies, breads, pizzas, and other baked goods for the bakery, markets, and Saturday pizza nights, and where she's been leading wildly successful pie classes (judging from the photos and sold-out status) this fall.

Back in the house, Tara served us both pie slices with a dollop of yogurt and we took it and our mugs of coffee out on the porch to gab. We found that there was so much to talk about, so many complicated ideas to unpack on topics we've both been working around and through-- creativity, labor, feminism, small business, life trajectories. It was both familiar and exciting, though even after a couple of hours of chatting, it felt like we'd only just scratched the surface. But that's a good way to feel after a visit with a friend, whether new or old. It means there's more to come.

Tara's approach, to both life and baking. Is simple yet smart. Hearty, yet whimsical. Practical, yet beautiful, adorned. Both spiritual and grounded. Take a look at her pie crusts and you'll know what I mean. Same goes for her pie recipes. This Sweet Potato Pie with Cornmeal Crust has no real surprises, doesn't stray too far from the classic. Yet its twists are rather visionary: coconut milk instead of sweetened condensed with a dash of whole grain cornmeal in the crust to complement the silky smooth filling. While I haven't yet tried my friend April McGreger's recipes from her new Savor the South book Sweet Potatoes (next on my list), I'd say this is the best sweet potato pie filling I've ever had.

 Sweet Potato Pie with Cornmeal Crust
Adapted only slightly from Tara Jensen of Smoke Signals Baking via Food & Wine

Ingredients
For the cornmeal crust:
1 1/4 cups pastry flour
1/4 cup fine cornmeal (I used Salamander Springs Kentucky heirloom cornmeal)
1 1/2 teaspoons sea salt
1 teaspoon granulated sugar
1 stick + 2 Tablespoons unsalted butter, cubed and chilled
1/3 cup ice water

For the filling:
3 cups (2 3/4 lbs.) sweet potatoes
4 Tablespoons unsalted butter, softened
1/3 cup granulated sugar
3 large eggs
1/3 cup unsweetened coconut milk
1 1/4 teaspoons cinnamon
3/4 teaspoons ground ginger
3/4 teaspoon sea salt
1/4 teaspoon ground cloves

For finishing/serving:
1 large egg beaten with 1 Tablespoon heavy cream, whole milk, or water
Turbinado sugar, for sprinkling
Unsweetened whipped cream

Directions
For the crust:
1. In the bowl of a food processor, pulse pastry flour, cornmeal, salt, and sugar. Add the butter and pulse until the mixture resembles cornmeal and peas. Sprinkle the water on top and pulse until the dough just begins to come together. Scrape the dough out onto a clean, floured work surface, gather up the crumbs and pat the dough into a disk. Wrap in plastic wrap and refrigerate until chilled, about 1 hour.

2. On a lightly floured work surface, roll dough into a 13-inch circle, a little under 1/4 inch thick. Place dough into a greased and floured 9-inch pie pan. Trim the overhang to 1-inch and fold under itself. Crimp crust decoratively and chill until firm, about 15 minutes. Reserve any remaining dough for crust designs, if desired.

3. Preheat the oven to 375 degrees F. Line the crust with parchment paper and fill with pie weights or dried beans. Bake on the lower rack of the oven, about 20 minutes, until crust is lightly browned. Remove from oven and let cool.

For the filling:
1. Poke sweet potatoes all over with a fork and place them on a large, foil-lined baking sheet. Bake for about 1 hour until tender. Let cool completely, then peel and coarsely mash. Measure out 3 cups of mashed sweet potatoes & reserve the rest for another use.

2. Increase oven temperature to 400 degrees F. In a food processor, combine butter with the granulated sugar and purée until smooth. Add the 3 cups of sweet potatoes and purée until very smooth. With the machine still on, add the eggs one at a time until each is incorporated. Add coconut milk, ginger, salt, and cloves, and pulse until no streaks remain.

3. Scrape the filling into the cooled pie crust. Add any decorative crust pieces, sealing with the egg wash. Brush entire crust with egg wash and sprinkle with Turbinado sugar. Bake for 45-50 minutes until the filling is just set but still slightly jiggly in the center; cover the crust with strips of foil if it becomes too dark. Let the pie cool completely, then cut into wedges and serve with unsweetened whipped cream (add a dash of bourbon to it for a kick!).

Related posts:
Decorative Crust with Tara Jensen of Smoke Signals Baking
Pumpkin and Chai Spice Nut Butter Pie
Sweet Potato Pentagram Pie
Sweet Potato Speculoos Pie

Thanksgiving Pie Ideas

I never know what pies I'm making for Thanksgiving until the very last moment. There's just so much to choose from and I wonder if should go with an old standby or try something new and experimental and potentially risky?! I feel overwhelmed by the possibility. If you're like me and still at a loss, here's a handy list of suggestions to help guide you in your selection. Still haven't found what you're looking for? Visit the Recipe Index for more ideas, and take a gander at last year's guide.

Pumpkin & Sweet Potato
Drunken Pumpkin Pie with Mascarpone Cream
Pumpkin & Chai Spice Nut Butter Pie, pictured top left
Sweet Potato Speculoos Pie

Fall Fruits
Apple Pie with Salted Caramel Glaze
Cranberry-Lime Galette, pictured bottom left
Pear & Cardamom-Fig Pie
Quince Biscuit Pie, pictured bottom right

Chocolate & Nuts
Bittersweet Chocolate Pecan Pie (a long-time Thanksgiving favorite)
Chocolate Chess Pie
Lemon-Hazelnut Tart

Custard & Cheese
Cranberry Goat Cheese Tart with Almond Shortbread Crust (a favorite from last year's Thanksgiving)
Maple Bourbon Buttermilk Pie
Pumpkin-Ginger Cheesecake Pie
Salty Honey Pie, pictured top right

Savory
Gordy's Cherry Pepper Spread Galette
Red & Golden Beet and Goat Cheese Tart
Swiss Chard & Goat Cheese Galette

I'd love to hear what you come up with, whether it's from this list or not (and maybe it will help me in my own decision). Happy baking!

Pentagram Pie

My friend tells me that every hipster in Carrboro, North Carolina has a pentagram tattoo these days, so maybe it sounds trite when I say that I have an affinity for the pentagram. In the Tarot, the pentagram, or pentacles, correspond with the Taurus sign astrologically (along with Virgo and Capricorn--the other Earth signs) and in general the symbol is associated with Earth, craft, the accumulation of knowledge, physicality, and tradition. It represents stability and grounding forces and seems to appear more than any other suit in my readings. Then of course, there's also the British folk band Pentangle, one of my favorites.

Last year for Halloween, I went as the Queen of Pentacles, and carried along this occult sacrament of a Pentagram Pie for all the witchy revelers. I used a sweet potato filling for seasonality, color and because I thought it would support the crust design well. For the pentagram, cut 5 long strips out of dough and arrange them in the form of a 5-pointed star across the pie. You can weave them through like a lattice, if desired. Serve and summon the spirits.



Sweet Potato Pentagram Pie
Adapted from Cheryl Day's Back In The Day Bakery Cookbook

Ingredients
Nothing-in-the-House pie crust
1 1/2 lbs. sweet potatoes (1-2 taters), cooked, peeled, and mashed
1 c. heavy cream
3 large eggs, lightly beaten
2 Tblsp. sorghum or blackstrap molasses
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1 Tblsp. unbleached all-purpose flour
1/4 tsp. cardamom
1/4 tsp. cloves
1/4 tsp. mace
1/2 tsp. ginger
1/4 tsp. sea salt

Directions
1. Prepare Nothing-in-the-House pie crust as per the directions, reserving the leftover egg for an egg wash. Chill dough at least 1 hour before rolling out the bottom crust (half of the dough) and fitting into a greased and floured 9-inch pie pan. Pierce the bottom of the shell all over with a fork, and let chill for 15 more minutes in the fridge. Return the other half of the crust to the fridge. 

2. Preheat oven to 350 degrees F. Place mashed sweet potatoes in a large mixing bowl. Add the heavy cream, eggs, and sorghum or molasses and whisk until fully incorporated.

3. In a medium bowl, whisk together the sugars, flour, cardamom, cloves, mace, ginger, and salt. Add to the sweet potato mixture and stir until smooth.

4. Pour the filling into the pie crust. Roll out your top crust and cut 5 long strips of the dough. Arrange them over the filling in the shape of a pentagram, weaving some strips under as you would for a lattice top, if desired. Brush crust with an egg wash and bake for 40-50 minutes until the filling is form around the edges but still jiggles slightly in the center when you shake it. Let cool completely.

Instagram by @abrakebarbara from last year's Halloween party at Blood Manor

Related recipes:

Fannie Farmer's Sweet Potato Pie

Sweet Potato Speculoos Pie

Sweet Potato Speculoos Pie

A few weeks ago, when I posted the recipe for speculoos pie (made with speculoos cookie butter), my friend, the cookbook author and Zenchilada editor Ronni Lundy, shared a little secret of culinary genius. She said that she often puts the cookie butter on a sweet potato while it's still warm, "melted and married in a beautiful, beautiful party." Woah. And as if that wasn't enough to ruin me, she added, "maybe you can do a sweet potato speculoos pie?"

A completely genius pairing, I tell ya-- like the chocolate peanut butter pretzel tart, a wild combination. Of course the two are perfectly suited, as the spices in speculoos (for more about the cookie and the butter read here) being largely the same as those often used in sweet potato pie. With the brilliant orange of the "yams" and the deep brown of the speculoos, I thought a swirl effect was in the cards, and I chose to use the bright Garnet yams for their amped up color. I found this recipe for Nutella swirled pumpkin pie (from Sally's Baking Addiction) to work from and we were off-- sweet potato and speculoos were joined in wholy pie form at last.

Since the idea came from Ms. Lundy (and because she requested republishing dibs), I'm giving her name to this swirled & spiced classic of a dessert. Though I added my filling to a gingersnap crust this time, a normal butter pie crust would be just dandy.



Ronni's Sweet Potato Speculoos Pie
Adapted from Sally's Baking Addiction's Nutella Swirled Pumpkin Pie

Ingredients
For crust:
1 1/2 c. gingersnaps graham cracker crumbs
4 Tblsp. unsalted butter
1 Tblsp. sugar
1/4 tsp. salt

For filling:
3 large eggs
2 c. (15 oz.) fresh sweet potato purée (Garnet yams are best for taste and color)
1/2 c. heavy cream
1/2 c. light brown sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 tsp. salt
1/2 c. Speculoos cookie butter

Directions
For crust:
1. Preheat oven to 350 degrees F. Pour gingersnap or graham cracker crumbs in a bowl and add melted butter, sugar, and salt, stirring until well mixed. 

2. Pat the buttery crumbs into a 9-inch pie pan, pressing mixture into the bottom and sides to form a pie crust. Place in oven and bake until crust is lightly browned, about 10-12 minutes. Place on a cooling rack and let cool to room temperature before adding the filling.

For filling:
1. Leave oven at 350 degrees F. In a large bowl or bowl of a standing mixer, whisk eggs lightly. Add the rest of the ingredients, except for the Speculoos cookie butter, and mix well to combine. Reserve 1/2 c. of the mixture and pour the rest into the pie crust. 

2. Combine the reserved 1/2 c. of pie filling with the cookie butter. Ladle spoonfulls of it onto the sweet potato filling and use a butter knife to swirl the cookie butter mixture with the sweet potato mixture.

3. Bake pie for 40-45 minutes until filling is well set. Let cool and serve chilled or at room temperature with bourbon whipped cream or cinnamon bourbon ice cream. Enjoy!

I LOVE sweet potato pie, and I've never had one quite like this before. The speculoos contributes spice while also adding a smooth, rich texture. I enjoyed my slice with cinnamon-bourbon ice cream from local artisanal ice cream producer Ice Cream Jubilee--a perfect pairing times two.

Impromptu Sweet Potato Pie

I haven't been posting here lately, because I've been living the life of a transcendentalist luddite in the Maine woods for the past two months. But it is a known fact that despite other ascetic restrictions, pie (though probably only vegetarian) was a foundational item in the transcendentalist diet, especially for breakfast. So too was it for our own Walden/Fruit Lands-esque experiment.

While up at my friend's cottage in Southwest Harbor on Mount Desert Island (Acadia), I whipped up this sweet potato pie, after realizing we had no dessert to accompany our local seafood feast. I took the recipe from New Englander and 'Domestic Scientist' Fannie Farmer, whose cookbook was on hand. We ate it by the fire with Mille Bornes and banjo serenades.

Fannie Farmer Sweet Potato Pie

Ingredients:
1 pie crust (split recipe at right in half, used only all-purpose flour)
2 c. mashed, cooked sweet potatoes, cooled slightly
2 eggs, beaten
1 1/4 c. milk, half-and-half, or cream
1/4 c. sugar (I used brown, substituting some maple syrup)
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 Tblsp. rum (I used bourbon)
4 Tblsp. butter, melted and slightly cooled

Directions:
Preheat the oven to 425. Combine all the ingredients and mix until well blended. Pour into piecrust. Bake for 10 minutes and then reduce the oven temperature to 300. Bake for another 50 minutes or until the filling remains firm when shaken. Top with bourbon/maple whipped cream and enjoy!

NELPie Cart ChaCha Line

All was quiet in the dining hall. The 6 tables were set with 9 places each and laid with a letterpressed menu for the evening's banquet, which foretold of savory wholesome dishes and good nutrition. Through the paned windows, the western light cast its glint from across the lake, which was serene and glassed at this hour. The only sound was the faint din of the breeze upon the hinged door, for all the students were bathing in their last moments on the docks and cliffs of Wohelo. When suddenly, HARK! a clamor of tin and aluminum, foot and floor, wheel and ball-bearing, erupted from the kitchen, an uproar that could only be that of chaotic celebration and fruity and heavily-sweetened concoctions! Whatever could this disturbance be, but none other than...THE NELPie CART CHACHA LINE!!!!

Sure to spoil savory suppers everywhere by pairing provocative dancing with provocative dessert, the NELPie Cart and its chacha devotees boasted 11 fresh (made that day) and homemade pies:

Crustless Coconut Cream (Obama family recipe) Pie
Banana Cream Pie
Sweet Potato Pie (rectangular!)
Mixed Berry pie
2 Wild Maine Blueberry Pie (Blueberries from Stoneset Farm)
2 Mixed Berry Rustic Tarts
Mixed Berry Pie
Raspberry-Blueberry Ginger Pie
Chocolate Pudding Pie
and a Vegan Avocado Pie

The Vegan Avocado Pie (also raw) has been a favorite of mine for the past year for its lightness, flavor, and ease. I've made it a lot but have yet to blog it. The recipe is as follows:

Vegan Avocado Pie

Ingredients
1 packet graham crackers
1/2 c. Earth Balance (for vegan), unsalted butter (for non-vegan), melted
Cream from 2 cans coconut milk
1/4 c. sugar
1/4 c. lime juice
1 ripe avocado, mashed
1/4 c. confectioner's sugar

Directions
1. In a food processor, place the graham crackers, and pulse until crumbs form. Add the melted butter through the feeding tube and mix to combine. Press into the bottom of a 9-inch pie plate.

2. Meanwhile put 1 can coconut milk into the fridge. After 1 hour, open, and spoon the cream from the coconut water.

3. Add sugar, lime juice, and 1 ripe mashed avocado to the coconut cream. Mix until incorporated and pour into graham cracker crust.

4. Refridgerate one hour until set. Top with mango/kiwi for decoration. If desired, mix another can of coconut cream with 1/4 c. powdered sugar to use as "whipped cream." Enjoy!!! Crust can be made with crushed pistachio, if desired. Agave nectar can replace sugar, for a healthier sweetness.


After the NELPie Cart Dancers wove their kickline through the tables, summoning all NELPers from their cabins and beehives, tempting them from their whole sprouted grains and and beta carotene, they lined up their wares on the table, and served them with a devilish dollop of whipped cream. Just what it did to those NELPers...well, the photographs (by J. Budd and Laura L.) speak for themselves...


Watch out! The NELPie Cart may be coming to ravage a dining hall and ruin an appetite near you!

Obamastication: A President Who Loves Pie!

What a week for Americans--pie-loving and otherwise. There is much to say on this historic occasion, but we'll leave it to other publications, for this humble (get it?) blog is one with an eye on the pie. We asked Nothing-in-the-House readers and contributors to make and document their own Obama pies, and so far have had just 3 (and one is a cake) take us up on the offer. Send in those pres-pie-pics, folks, it's not too late!

Here is an Obama sweet potato pie I made on election night, in an attempt to keep my hands busy and think positive thoughts as I anxiously waited for the returns to come in. Here's the recipe I used:

Sweet Potato Pie

Ingredients
2 ounces butter, softened
2 cups cooked and mashed sweet potatoes (from Eastern Market)
1 cup brown sugar, packed
5 ounces (about 1/2 cup plus 2 tablespoons) evaporated milk
1 teaspoon vanilla
2 eggs, beaten
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
Nothing-in-the-House pie crust

Directions
1. Prepare Nothing-in-the-House pie crust as per the directions.

2. Mix butter, potatoes, sugar and evaporated milk until well blended. Add vanilla, eggs, and spices; mix well. Pour into the bottom crust. Top, and bake 45 min. in a 350° oven.


Though it was hard to resist, we eyed it nervously, anticipating the official announcement before we could have our pie and eat it too. When the west coast polls closed and CNN made their projection, we finally got a piece of the pie... and entered the Pie Enjoyment Zone with the rest of roaring D.C.

Over at APT, Ward was cooking up his first pies EVER for Obama volunteers at the Portland, Maine office. Here's some pics, and check out the whole story here.

And though it is cake, not pie, this is too good to not post. In Obama's home city of Chicago, Heather was baking this BEAUTIFUL Obama sunrise cake, and then headed over to Grant Park to share with Oprah, Jesse Jackson and the rest of the city.
Obama: A lot of people have been saying they can make sweet potato pie.
Us: Yes, we DID.

Announcing the Nothing-in-The-House Great Obama Sweet Potato Pie (Presidential) Contest!

 

Obama: "A lot of people have been saying they can make sweet potato pie"

At a recent rally in Philly, we learned that Obama LOVES pie (and loves saying the word 'pie'), especially sweet potato.

In celebration of this exciting news, the pie-lovers at Nothing-In-The-House are sponsoring the Great Obama Sweet Potato Pie (Presidential) Contest!

We encourage you to host an Obama Sweet Potato Pie Party in your respective city, sometime between now and the election! Bake a sweet potato pie (with an Obama crust design preferred!), eat some pie, and get out the vote by calling/knocking on voters' doors in your area (for lists of folks to call and ways to volunteer, check out the Obama website). You could also hold a bake sale for Obama! Take some pictures of your event, and we'll put together an Obama sweet potato pie collage on the pie blog.

And if you've got a sweet potato pie recipe that could rival Michelle Obama's mama's, please share it here!