They Say Don’t Mess With The Classics But This Is An Exception
Last year was the first Thanksgiving I hosted dinner at my own home. I was so eager to do it—for it to finally be my turn to host. I asked my mom, mother-in-law and grandma way back in June if I could do it just to make sure everyone had it on their caledar—this year Thanksgiving dinner was at Jenny and Todd’s house. I started my planning in August.
The main dishes came together easily—we were having a roasted turkey and a fried turkey breast (courtesy of my talented husband). And the sides came to me right away, too. I’d make the mashed potatoes and stuffing. My mom and sister would bring the rest—whatever they chose.
But when it came time to decide on desserts? My mind went blank.
Because we were keeping the meal traditional I wanted to find some way to put my own personality into the dessert offerings. My mother-in-law was bringing a couple of the classics, so I knew mine had to stand out. I turned to the always trusty Google and started searching for inspiration.
Then i stumbled upon this recipe and wondered how I hadn’t thought of something so simply brilliant sooner.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: Instead of a graham cracker crust use traditional pie crust instead—either homemade or store bought. Halfway through baking cover the edges with foil to avoid getting too brown.
Recipe and image courtesy of Taste Inspired.
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