From hearty pecan pies to smooth and creamy pumpkin stunners, there’s no denying that Thanksgiving is peak pie season. There’s only one thing more mouthwatering than a perfect slice of pie: pie served à la mode. This season, take your pies to the next level by serving each slice with a scoop of ultra-rich ice cream from Tillamook.
When it comes to ice cream, not every confection you’ll find in the frozen aisle is created equal. Your decadent Thanksgiving pies deserve only the creamiest, most flavor-packed ice cream out there. That’s why the editors of Bake from Scratch reach for Tillamook.
Tillamook was founded in Tillamook, Oregon, in 1909 by an association of dairy farmers who were committed to dairy done right. After 110 years, Tillamook’s dedication to quality hasn’t changed. Expertly crafted with more fresh cream than air, Tillamook’s ice cream is indulgently rich and creamy. It tastes better because it’s made better, and it takes only one scoop to know the difference.
We’re taking our own favorite Thanksgiving pies to the next level by pairing them with Tillamook ice cream! Whether you go for our Skillet Pecan Pie topped with Tillamook’s Old-Fashioned Vanilla Ice Cream, or you’re after our crunchy Honey Nut Pie served with a scoop of decadent Mud Slide Ice Cream, these recipes are guaranteed to make this your most memorable Thanksgiving yet. Scroll down for the recipes!
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Thanksgiving Pie Inspiration
Honey Nut Pie
If you like a pie with some crunch, our Honey Nut Pie is the recipe for you. Smooth orange blossom honey and a tender Pâte Brisée crust soften the blend of pine nuts, hazelnuts, pecans, and walnuts. We love it paired with Tillamook Creamery’s Mudslide Ice Cream. The combination of the crunchy nut filling with fudge-swirled chocolate ice cream makes for a truly indulgent dessert.
- Pâte Brisée (recipe follows)
- ½ cup (100 grams) granulated sugar
- ⅓ cup (113 grams) orange blossom honey
- ¼ cup (85 grams) light corn syrup
- 1 teaspoon (3 grams) kosher salt
- ¾ cup (170 grams) unsalted butter, cubed
- ½ cup (120 grams) heavy whipping cream
- 1 large egg (50 grams)
- 1 large egg yolk (19 grams)
- ½ cup (57 grams) pine nuts
- ½ cup (57 grams) chopped pecans
- ½ cup (57 grams) chopped walnuts
- ½ cup (57 grams) chopped hazelnuts, toasted and skins removed
- Garnish: Tillamook Mud Slice Ice Cream
- On a lightly floured surface, roll Pâte Brisée into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Freeze for 20 minutes.
- Preheat oven to 350°F (180°C).
- Prick dough all over with a fork. Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
- Bake until edges are set and golden brown, about 12 minutes. Carefully remove paper and weights. Bake 8 minutes more. Let cool completely.
- In a medium saucepan, bring sugar, honey, corn syrup, and salt to a boil over medium heat, stirring until sugar is dissolved. Add butter, whisking to combine. Transfer to a medium bowl, and let cool for 30 minutes.
- Whisk cream, egg, and egg yolk into honey mixture. Arrange nuts in bottom of prepared crust. Pour honey mixture over nuts.
- Bake until crust is golden brown and center is set, 50 minutes to 1 hour, covering crust with foil to prevent excess browning, if necessary. Let cool completely on a wire rack. Garnish with Tillamook Mud Slide Ice Cream
- 1½ cups (188 grams) all-purpose flour
- 1½ teaspoons (6 grams) granulated sugar
- ½ teaspoon (1.5 grams) kosher salt
- ½ cup (113 grams) cold unsalted butter, cubed
- ¼ cup (60 grams) ice water
- In the bowl of a stand mixer fitted with the paddle attachment, beat flour, sugar, and salt at low speed until combined. Increase mixer speed to medium-low. Add cold butter, and beat until mixture is crumbly. With mixer running, add ¼ cup (60 grams) ice water, beating until dough comes together. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.
Skillet Pecan Pie
This recipe is everything pecan pie should be, now in an easy-to-make skillet form. It’s got an irresistibly flaky crust and a nutty pecan filling packed with caramel notes. Take this pie to new heights by topping it with Tillamook Creamery’s rich and smooth Old-Fashioned Vanilla Ice Cream.
- 3¾ cups (469 gram) all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- 1½ teaspoons (4.5 grams) kosher salt
- 1½ cups (340 grams) cold unsalted butter, cubed
- ½ to ¾ cup (120 to 180 grams) cold water
- ½ cup (113 grams) unsalted butter
- 1 cup (220 grams) firmly packed light brown sugar
- ½ cup (170 grams) dark corn syrup
- ⅓ cup (113 grams) cane syrup
- 1½ teaspoons (4.5 grams) cornstarch
- 1½ teaspoons (3 grams) ground cinnamon
- 1 teaspoon (4 grams) vanilla extract
- ¼ teaspoon kosher salt
- 5 large eggs (250 grams), divided
- 6 cups (852 grams) pecan halves
- 1 tablespoon (12 grams) turbinado sugar
- Garnish: Tillamook Old-Fashioned Vanilla Ice Cream
- For crust: In the work bowl of a food processor, combine flour, sugar, and salt. Add cold butter, and pulse until mixture is crumbly. With processor running, add water in a slow, steady stream until dough comes together but is not sticky (you may not need all of the water). Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F (190°C). Spray a 12-inch cast-iron skillet with cooking spray.
- On a lightly floured surface, roll dough to a 15-inch circle. Transfer to prepared skillet, pressing into bottom and up sides.
- For filling: In a large saucepan, melt butter over medium heat. Add brown sugar, corn syrup, and cane syrup, stirring until sugar is dissolved. Transfer ½ cup sugar mixture to a small bowl, and stir in cornstarch. Return mixture to saucepan. Add cinnamon, vanilla, and salt.
- In a medium bowl, whisk 4 eggs (200 grams). Whisking constantly, gradually add half of hot sugar mixture to eggs. Add egg mixture to remaining hot sugar mixture in pan. Stir in pecans. Pour filling into prepared crust, and gently fold edges of dough over filling.
- In a small bowl, whisk remaining 1 egg (50 grams). Brush egg wash onto crust, and sprinkle with turbinado sugar.
- Bake until filling is set and crust is golden brown, 40 to 50 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Garnish with Tillamook Old-Fashioned Vanilla Ice Cream.