Chocolate Pie and Pecan Pie!! Cooking with Brenda Gantt !i hope you enjoy much#Cookingwithbrenda

good morning everybody listen thanksgiving is fast approaching isn't it we're i'm going to show y'all how to make the easiest pie in the world i've shown you before but i have so many new followers thank y'all for following we're going to make a quick pecan pie it's the easiest thing you've ever done crack three eggs and put them in a bowl you just don't believe how easy this is that's it all right now then all you gotta do is beat them up you want to do this real good eat about real good kind of go over like that you don't stir eggs to beat them up you whip it like this okay now we're going to put in a half a cup of sugar that was easy mix that around real good you know i think people all along you thought oh lord a pie so hard to make but y'all i think it's the easiest you put one cup of your white syrup in there your corn syrup okay one cup like this okay there you go like that and there you go sometimes it's hard to get out beat that up good what are y'all thankful for this journey i'm thankful for salvation i'm thankful for family i'm thankful for a church that i can worship in all right now this oh i gotta put my vanilla flavored in first we'll put a teaspoon of vanilla flavoring i always put your top back on your vanilla flavor and it turns over easy and then what happens is oh my goodness brenda as my mama said brother you'd mess up a two-car funeral okay here we go mix our vanilla in real good and i don't put any butter in mine okay some people do i do not it makes it too um i guess you'd say gooey i like mine set up all right i have got a cup and a half almost two cups and i chose the um the priestess like this the ones that's already cut up like that that's what i'm using so i'm just pouring them in because i mean it's thanksgiving i haven't got a whole lot of time you want to make sure that all of your pecans are flat literally covered with that syrup if you just place them on top after you get through then um they don't have the goodie on them and they will be um i guess you'd say too toasted all right i am using just a pie crust today you do not put holes in it when you're baking it in the oven pour it in we're gonna bake it on 350 degrees until it's barely barely barely jiggly in the minute in the middle so it'll take you know a good little while to bake it on 350 but if you you want it to be just barely moving in the center and then you won't have it overdoing see that makes one pie so if you want two pies for thanksgiving you can do that so i'm gonna put it in my oven on 350 and i'll show y'all after a while what it's gonna look like if i have time all right there we go easy enough easy peasy see you a little bit okay now while our pecan pie is cooking we're gonna make a chocolate pie too because thanksgiving's on its way all right so the first thing you need to do is to uh have four eggs and you want um you want them separated so let me get my bowler back out here all right here we go you want to uh separate your eggs i'm gonna put my white in this bowl right here because that's what we're gonna do our meringue with this is the old tiny chocolate pot and put our yellows in the pot that we're fixing to cook oh brenda get that out of there there we go you want to try to not get any yellows in your place okay because it makes it not do as well look at that that's got a double yolk in there my goodness all right here's our last egg this is request from my granddaughter she wants a creamy chocolate pie old-timey and so that's exactly what she's getting this morning all right so what we want to do now we've got our yolks in here and we're going to set our whites out of the way they need to get room temperature for our meringue okay all right to that we're going to add a half a stick of butter so we're going to stir it up good and yes i'm walking closer we're going to add a cup of sugar let me get my wheels that might be a little easier to do what we're doing all right and see it don't get kind of gummy like that on the inside you want to mix it really good now we're going to take our cocoa and we are going to add three tablespoons i'm sure let me check because i don't want to mess up three tablespoons of cocoa powder so just do like that rake it off on the side you know coco used to come in a metal can i wish i had saved mine but i didn't my metal can all right one and two and three all right there's our cocoa you mix that that's all you never mix your milk in to the very very last okay i told y'all one time about making snuff out of that you mix cocoa and sugar making some stuff we used to do that with little kids mama let us do she didn't say anything about it okay now let me show you what you got got a thick chocolate mixture and if there's any cocoa that's not mixed in there you're gonna be in a fix all right i want to put in now some um cornstarch this is gonna make it kind of thick okay and i'm gonna put on two tablespoons and i'm not gonna have it skimpy i'm gonna have it nice two tablespoons like this put that all right now let me show you we've got a thick thick mixture and then we're going to add our milk see that all right then you start slowly adding your milk don't put it all in there one time because if you do it's not gonna get mixed up i'm gonna put maybe a couple of tablespoons and that's all i'm gonna put because that cocoa has to just get mixed a little at the time okay oh and by the way i've already poked my holes in my pie crust and i need to put that on the cook so let me do that so that pie crust has to cook by itself all right now i'm gonna put in a little bit more milk on thanksgiving day y'all go outside and get you some fresh leaves to put on your thanksgiving table i always do i've got so many pretty ones all right now that it's mixed up i can add the rest of the milk [Music] mix it really super good like that and i'm going to add my teaspoon of vanilla okay got that put the top back on my vanilla let me do that all right now we're going to move it over to the eye on the stove and we're going to stir and turn that on until it's going to thicken up and then we're going to pour that into our pie crust then we're going to make our meringue to go on top so i'm going over to the stove now okay what i'm doing now is just stirring it continually because i i don't want it to stick or scorch on the bottom you bought it and i've got it turned on about thick about medium and you don't want to uh let it stick so anyway some people and i have to use the spatula to go back and forth like this so that you you got the bottom you know it's continually being scraped off the bottom okay and then at the end we might have to stir it a little bit with our whisk see how it's beginning to boil a little bit in there i've now to turn it low and see how it's getting thicker you got to cook that a while until it gets good and thick y'all going to church this morning if you want to tune in to uh our church at any on any sunday that you want to go with us you can go to uh bethany andaluja and watch it there we can kind of worship together i'm excited about thanksgiving i'm excited about my family gonna be here and give me some special hugs you know a hug i think it heals better than anything i i really do i think that the lord gave us that ability to hug one another just so we would be um comforted it's nothing like it okay it's thickening up i'm gonna keep stirring until it gets real thick right it's thick enough look at it i want you to see kind of what i'm talking about see that look how thick it is see there i'm gonna leave it in here now and let it cool just a little bit before i pour it in my pie shell okay y'all pecan pie is ready i want you to see it i've jiggled it around a little bit let me show you something i don't know if y'all can see this or not but you see how it's apparently jiggling in there and it barely jiggling and it will set up just leave it out and sit like this and it will set off and you do not have to refrigerate pecan pies okay so our other pie crust is ready we'll get it out this is the one we're making for our chocolate chocolate pie so let's get over there make them rain all right here's here's how you make the rain for your chocolate pie well you know those um egg whites here they are and they're room temperature okay so i'm gonna put them in turn your mixer on the high speed that you have and let it go to the peaks okay it's just about there let's check it it takes a good little while now but just make sure you leave it on the highest highest one all right come over here and look in the bowl the sun's shining in so much today it's hard to see in it all right you see that little peak you got right there can y'all see that okay now i'm gonna add my sugar let me put this back on and i've got three tablespoons of sugar okay there's all right now let's put it on top of our hat leave it right over here and then i'm coming i'm coming to get y'all we'll get y'all that sunshine i don't want you to get a suntan today oh glory all right here we go let's get it pull it down a little bit so you can see the surface all right now here's our pecan pie we got it over here just sitting and then we've got our meringue and we've got our chocolate pie here it is is the crust and it is done so get out your spatula and put your chocolate pie in it it's pretty cool it's not it's still warm but it's not this is going to be good y'all oh my goodness i might not even eat lunch i'll make this deep pie spear that around a little bit like that that'll be good all right now then we're going to clean this off and we're going to put on our meringue okay spread that around a little bit i'm going to clean that off i'll just let that be mine oh i have a little treat okay here's my meringue and put it on me get me a little little knife on the back of the spoon that's what i like i love the back of a spoon don't y'all [Laughter] okay and we're going to put this back in the oven on about 400 for just a few minutes until it gets light brown well i got it on 350 let me change it to 400. i'm going to push it back up there 400. you can do it on broil but i can tell you this either way you cannot leave it you cannot leave it and no i don't put any targeter in mine now y'all know that's what y'all are asking and asking well brenda do you put cream of tartar in it no i don't but if you do yours and it works well honey go right with it okay this was the whites of four eggs y'all take the tip of your spoon and kind of make some little little pretties on there see how pretty can you believe that that little bit of egg make this much meringue i mean my word talking about a pie oh my goodness all right i'm gonna put it in the oven and i'm gonna wash it carefully and then we're gonna take it out okay when i get it browned i'll show you all right y'all our meringue is ready it didn't take i bet it didn't even take a minute and a half i've got my biscuit thing out because i'm fixed to make biscuits for lunch so let me move that back where y'all can kind of see what i'm doing okay here are two packs you could fix these for thanksgiving you could fix you a good pecan pie a good chocolate pie and if you've got time make your own crust but if you don't you just have to do like me so our pecan pie is already setting up see how it's setting up now it looks good doesn't it and here's our chocolate pop and we've got our orange slice cake made and we are ready to be thankful i'm already thankful love y'all bye-bye have a great day y'all this is a sweet family that came she has i think she said six children she only brought three of them with her but anyway um they make cookies and i want you to look can you see those cookies there those are all edible i mean they're like pictures i'm gonna show y'all another picture of them anyway they're so talented and i enjoyed their visit so much and the girls were just precious here's some close-up uh close-ups of the cookies each one was individually wrapped even white had white lily flour and biscuits and pies and look at that sign right there i mean that is a cookie it looks like real wood behind it and and look there's my cookbook i mean it is amazing to me the talent that's out here in america today beautiful beautiful beautiful

Channel: Cooking with Brenda Gantt

Views: 19,942

Keywords: cooking, village cooking, sam the cooking guy, sam cooking, breakfast, breakfast recipes, breakfast ideas, easy breakfast ideas, english breakfast, full english breakfast, english breakfast challenge, recipes, easy recipes, thanksgiving recipes, chicken, fried chicken, chicken video, youtube, usa, canada, how to cook, how make, how to make, food, foods, healthy foods, Cooking with Brenda Gantt, Cookingwithbrendagantt

Id: 6QClrhxbacs

Length: 19min 16sec (1156 seconds)

Published: Fri Nov 26 2021