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Tuesday Talk: Our Favorite Thanksgiving Desserts


Hey there!! It is Tuesday Talk time!! One of my favorite link-ups of the month!! I don’t know about you guys, but I am SERIOUSLY excited about Thanksgiving! I’m counting down the days!! Today on this fine Tuesday, I am sharing our favorite Thanksgiving desserts!! I hope you enjoy! But first, check out my post from yesterday, October 2020 Month in Review
Today I am linking up with Erika and Fancy Ashley for Tuesday Talk!!

Chocolate Chess Pie
I shared this recipe last week on the blog, but I HAVE to share it again! It is SUPER easy, and tastes amazing!! It’s a great addition to your Thanksgiving menu!
1 cup of sugar
1/4 cup of cocoa
1/4 cup of butter, melted
1/8 teaspoon of salt
2 large eggs, beaten
1 can (5.33 ounces) evaporated milk
2 teaspoons vanilla
1 nine inch pie shell
Optional: 3/4 cup of pecans, chopped

Blend sugarcocoamelted butter, and salt. Add eggs and beat for 2-3 minutes. Add evaporated milk and vanilla. Stir in pecans (optional), and pour mixture into a pie shell. Bake at 350 degrees Fahrenheit for 45 minutes!

Custard Pie
I love this pie! It is so so good!!! It is also so much fun to make!! We have been making this, alongside chocolate chess pie, for as long as I can remember!
2 cups whole milk
1 cup heavy cream
3 large eggs
2/3 cup sugar
3 tablespoons cornstarch 
2 teaspoons vanilla extract
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1 nine-inch pie shell

While pie crust is baking, heat the milk and cream in a medium saucepan over medium-low heat until steaming, about six minutes. Meanwhile, whisk together eggs, sugar, cornstarch, vanilla, nutmeg, and salt until thoroughly combined and smooth. Whisk the steaming milk and cream into the eggs and cornstarch mixture in a slow, steady stream. Return the egg and milk mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon and occasionally scraping the bottom of the pan, until the custard begins to thicken and forms a ridge on the tip of the spoon. Pour the custard into the hot pie shell, bake in a 375 degree oven for 12-15 minutes. Cool to room temperature, about 2 hours.

Baked French Toast Casserole with Maple Syrup
The last recipe I am sharing today, is not one of our Thanksgiving desserts. It is the recipe for the breakfast casserole I am making the family Thanksgiving morning!! It is DELICIOUS, and thinking about it is making me so hungry!!
1 loaf French bread
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar 
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg
Dash of salt
Maple syrup

Slice French bread into 20 slices, 1 inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, over lapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Cover with foil and refrigerate overnight. The next day, preheat oven to 350 degrees. Spread praline topping evenly over the bread and bake for 40 minutes, serve with maple syrup.
Praline Topping
1/2 pound butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients and blend well.

These recipes are all as good as they sound!! I can’t wait to make these desserts, and eat them!! I’m making myself hungry thinking about it!! I hope you enjoyed this post!! I would love to know what YOU guys have for dessert! So please leave me some comments! Have a wonderful day! I will see you tomorrow!!


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