Hello Thanksgivers! Fat Toaders here to share some of our favorite pie recipes for this holiday season! Pick one or four of these delicious recipes to finish off your amazing Turkey Day Feast.

All of these recipes wouldn’t be complete without some of our mouthwatering Goat’s Milk Caramel Sauces so make sure to stop by our online store to pick up a few jars to complete these recipes and of course we won’t tell anyone if you save a couple jars for yourself!

P.S. I would TOADALLY recommend our EPIC CARAMEL JAR for some serious baking this holiday season!

PIE #1

Pumpkin Praline with Caramel Drizzle

Pumpkin Praline with Caramel Drizzle
Recipe By: Pie Provisions

Ingredients:
1 Bottom Pie Crust (in a pie pan), keep refrigerated until ready to use.
2oz Fat Toad Farm Maple Caramel (BUY HERE) 

Praline Pecan Topping:
1 cup Pecan Halves, chopped
¾ cup Light Brown Sugar
¼ tsp Salt
3 Tbs Unsalted Butter, Melted

Pumpkin Filling:
1 15oz Can Pumpkin
1 12oz Can Evaporated Milk
2 Large Eggs
1 cup Light Brown Sugar
1 Tbs All-Purpose Flour
½ tsp Salt
1¾ tsp Cinnamon
1½ tsp Ginger
1 tsp Nutmeg
1/4tsp Allspice

Directions for Praline Pecan Topping:
*You can toast the pecans up to 3 days ahead of time if needed*
1. Pre-heat oven to 350° F.
2. Place chopped pecan halves onto a baking sheet, and bake for 5 minutes or until toasted. Pecan halves are toasted once the air smells nutty and the pecans have turned a shade of dark brown. Remove pecan halves and allow to cool.
3. Combine cooled, toasted pecan halves, light brown sugar, and salt in a medium bowl. Mix until combined. Add melted butter. Using your hands or a wooden spoon, mix until combined. Set aside.

Directions for Pumpkin Filling:
1. Combine pumpkin, evaporated milk, and eggs in a medium bowl. Mix until combined.
2. Combine light brown sugar, flour, salt, cinnamon, ginger, nutmeg, and allspice in a separate, large bowl. Mix until combined.
3. Pour the wet ingredients on top of the dry ingredients. Using a whisk, mix until combined and no lumps remain. Set aside.

Assembly:
1. Pre-heat oven to 350° F.
2. Remove the bottom pie crust from the refrigerator. Par-bake the bottom crust by lining the crust with parchment paper and fill it to the brim with pie weights (or dried beans!).
3. Bake the weighted pie for 15 minutes on the bottom rack.
4. Remove weighted pie from the oven. Carefully remove the pie weights (or beans) as well as the parchment paper.
5. Pour pumpkin filling into par-baked pie crust. Return to oven for 35 minutes.
6. Rotate pie and bake for an additional 15 minutes. If the filling is set, remove the pie from the oven and continue on to step 7. If the pie is still wobbly, return to the oven for 10-15 minutes, until set.
7. Using your hands, evenly sprinkle the praline pecan topping over the entire surface of the pie.
8. Return the pie to the oven. Bake for an additional 15 minutes. Remove it from the oven and allow to cool.
9. As the pie cools, drizzle Fat Toad Farm Maple Caramel over the top of the pie.
Serve pie warm or cold with whipped cream. This pie will last in the refrigerator for up to 7 days. Buy Fat Toad Farm Caramel online at our farm store!

PIE #2

Salted Bourbon Caramel Chocolate Cream Pie

Salted Bourbon Caramel Chocolate Cream Pie
Recipe By: Pie Provisions

Ingredients:
1 Dark Chocolate Bar of Your Choice (for topping the pie)

Chocolate Pie Crust:
1 Box of Pie Provisions Pie Crust Mix
¼ cup Cocoa Powder

Chocolate Pastry Cream Filling:
2½ cups Whole Milk
½ cup Heavy Cream
3 Large Egg Yolks, lightly beaten
¾ cup Sugar
3 Tbs Cornstarch
¼ tsp Salt
½ cup Semi-Sweet Chocolate Chips
½ cup Bitter-Sweet Chocolate Chips
1 tsp Vanilla Extract
2 Tbs Unsalted Butter

Salted Bourbon Caramel Whipped Cream Topping:
2 cups Heavy Whipping Cream
2oz Fat Toad Farm Salted Bourbon Caramel (BUY HERE)

Directions for Chocolate Pie Crust:
*this can be done up to 3 days in advance *
1. Combine Pie Provisions Pie Crust Mix with cocoa powder. Mix until combined.
2. Continue with instructions provided inside Pie Provisions Pie Crust Mix packaging for pie crust.
3. Roll out and place in 9” pie pan. Crimp the edges. Keep refrigerated until ready to use.

Directions for Blind Baked Chocolate Pie Crust:
*this can be done up to 2 days in advance or on the day you plan to serve this pie*
1. Pre-heat oven to 350° F.
2. Remove pie crust from the refrigerator. Blind Bake by lining the crust with parchment paper and fill it to the brim with pie weights (or dried beans!).
3. Bake the weighted pie for 25 minutes on the middle rack.
4. Remove weighted pie from the oven. Carefully remove the pie weights (or beans) as well as the parchment paper.
5. Using a fork, prick the crust along the entire surface of the bottom of the pie as well as the sides of the pie. Return to the oven for 10-15 additional minutes, or until the crust is golden brown. Remove the crust from the oven and cool on a wire rack.

Directions for Chocolate Pastry Cream:
*this can be done up to 3 days in advance. It needs a minimum of 4 hours to cool to thicken up*
1. Combine milk, heavy cream, and egg yolks in a medium bowl. Stir to combine.
2. Combine sugar, cornstarch, and salt in a separate bowl. Stir to combine.
3. Weight out semi-sweet and bitter-sweet chocolate chips. Set aside.
4. Combine the dry ingredients with the wet ingredients in a medium pot over medium heat. Using a whisk, stir to combine.
5. Continue to whisk while the mixture begins to warm up and slowly thicken. After 4-8 minutes of continuous whisking (to prevent the bottom from burning!), the mixture will begin to boil. Once it begins to boil, set a timer for 30 seconds. Continue to whisk the thickening pasty cream until the timer goes off.
5. Remove the pastry cream from the heat and add in the butter, vanilla, semi-sweet chocolate, and bitter-sweet chocolate. Stir until the butter and chocolates are completely melted and vanilla is mixed throughout.
6. Strain the pastry cream into a heat proof container to cool. Place plastic wrap directly in contact with the pastry cream to prevent a film from forming. Allow the pastry cream to cool in the refrigerator and thicken for a minimum of 4 hours or a maximum of 3 days.

Directions for Whipped Cream Topping:
*Do not make ahead of time. Make when ready to top the pie*
1. Combine the heavy whipping cream and Fat Toad Farms Salted Bourbon Caramel in a stand mixer.
2. Whip on high until fluffy and voluminous (approximately 2 minutes).

Assembly:
1. Spread the cooled chocolate pastry cream inside the baked chocolate pie crust, filling the pie shell completely.
2. Evenly top the pie with fresh caramel whipped cream.
3. Using a vegetable peeler, shave chocolate directly from the bar over the whipped cream and serve. This pie will last in the refrigerator up to 3 days.

PIE #3

Caramel Pumpkin Pie

Ingredients

• 15 ounce pumpkin (1 can) – make sure you’re using pumpkin not pumpkin pie filling!
• 8 oz Fat Toad Farm Caramel (BUY HERE) 
• 2 eggs
• 3 tablespoons dark brown sugar
• 2 tablespoons molasses
• 2 tablespoons dark rum
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cloves
• 1/2 teaspoon salt
• 1 cup freshly whipped cream to garnish
• 1 9” pie crust

Directions

PIE #4

Goat’s Milk Caramel Pecan Pie

ENJOY!

PIE #5 

CARAMEL WHOOPIE PIE

(So not a pie in a traditional sense but, gosh am I thankful to have these in my life.)

Ingredients:

For cakes:

2 cups all-purpose flour

1/2 cup cocoa powder

1 1/4 teaspoons baking soda

1 teaspoon salt

1 cup buttermilk (shaken)

1 teaspoon vanilla

1 stick unsalted butter, softened

1 cup packed brown sugar

1 large egg

For filling:

1 stick unsalted butter, softened

1 cup confectioner’s sugar

2 cups Marshmallow Fluff

6 oz of your favorite Fat Toad Farm Goat’s Milk Caramel (BUY HERE) 

Directions:

Cakes: Preheat oven to 350°F. Whisk together flour, cocoa, baking soda, and salt in a bowl. Beat together butter and brown sugar in mixer at medium-high speed until fluffy, then add egg, beat until combined. Add flour mixture and buttermilk alternately, mix until smooth. Spoon 1/8-cup mounds of batter onto greased baking sheet, 2 inches apart. Bake for 11 to 13 minutes. Allow to cool.

Filling: Beat together butter, confectioner’s sugar, marshmallow, and caramel in a bowl with electric mixer at medium speed until smooth. Refrigerate for at least one hour.

Assemble: Spread two tablespoons frosting between cake tops and bottoms.

Eat up!