It was a gluttonous Thanksgiving for our family this year.
We celebrated on Thanksgiving day with my Willardson/Oberg family in which I mostly devoured the amazing butternut squash casserole that my cousin Amy made. I'm still dreaming about that stuff. Yummmmm.
Then on Friday we had a second Thanksgiving feast with our Christensen family complete with 2 turkeys, plenty of yummy sidedishes, and 14 homemade pies.
They came in the following varieties:
Pumpkin, apple, key lime, chocolate peanut butter, banana cream, chocolate silk, and raspberry.
I made three chocolate silk pies (recipe here) and two raspberry pies.
The raspberry pie is pretty much to die for and ALL credit goes to my brilliant Aunt Bonnie who created the recipe and won 1st prize at the Alaska State Fair. It is seriously yummy.
So if you'd like to impress any dinner guests during this holiday season (or really any other season), I thought I'd throw her recipe in here so you can see for yourself just how delicious it is. Buying fresh raspberries in the middle of winter can get a little pricey, but I promise you it is worth every bite!
Bonnie's Blue Ribbon Raspberry Pie
9 inch baked pastry shell (deep dish is best)
2/3 cup semi sweet chocolate chips
1 1/2 tsp butter
6 cups fresh raspberries
1 cup sugar
3 Tbsp cornstarch
1/2 cup water
1 8 oz package cream cheese, softened
1/2 cup sour cream
1 cup whipped cream
1 cup confectioners sugar
1. Melt chocolate chips and butter over low heat, stirring constantly. Spread or brush melted chocolate over the bottom and up the sides of the crust. Chill to allow chocolate to harden.
2. Meanwhile, mash about 2 cups raspberries to measure 1 cup (you can use frozen berries for this part). Place mashed up berries in saucepan; add sugar, water, and cornstarch. Bring to a boil, stirring constantly, and cook 2 minutes longer. Remove from heat and allow to cool for about 20 minutes.
3. For the filling, beat cream cheese, sour cream, and and confectioners sugar together. Fold in whipped cream. Spread this mixture over chocolate layer in crust. Top with remaining 4 cups raspberries.
Carefully pour raspberry sauce over the top, covering berries. Garnish with whole raspberries or mint leaves. Refrigerate until set, or about 3 hours. Serve with whipped cream.