Friday, November 20, 2015
This was ridiculously easy. And turned out to be so delicious that I'm making it again for Thanksgiving. There's something about the spices in the cookie butter that are reminiscent of the spices in pumpkin pie. But the slight difference in flavor makes it much more interesting than pumpkin. It's like amped-up pumpkin pie. My crust was a little soggy, and I'm not sure why. When I make it for Thanksgiving, I'll try a different kind of cookie (I used Trader Joe's Triple Ginger Snaps, next time I'll use their Speculoos cookies), and I'll try baking it slightly longer before filling.
TGIP Rating--Sweet Potato Speculoos Pie--KEEPER. Big time.
Next up: The pinnacle of pie holidays is upon us next week. I have plans to try two new pies, so that should be interesting. I've been looking for a more traditional (but still not gooey or cloying) Pecan Pie recipe, and smitten kitchen posted this the other day, so I'm giving it a try. And a friend asked me to try a Salted Caramel Apple Pie she had heard about. Turns out it was from Four and Twenty Blackbirds, so, I was immediately sold. Plus this Sweet Potato Speculoos, and my personal fave Cherry Chocolate. My mr. is disappointed that I'm not making a traditional Pumpkin, and I really should take this opportunity to try out my No Meat Mincemeat on the Pie King, but goodness knows I can't do everything! What pies are you making?