Serious Eats - seriouseats.com

My thanksgivings have been “all pie thanksgivings” for as long as I can remember, as a kid I would quietly sweep my turkey under the rug of mashed potatoes and wait with an empty stomach for dessert. It was only because my mom’s pies are what memories are made of that I was (and am) willing to sacrifice those gravy-laden plates. I begin with the standards, pumpkin, apple and living in the Hawaii, coconut cream pie with lilikoi sauce. Then, with a new plate, I attack on my favorites. First the hazelnut and pear pie, followed by key lime pie with fresh mango and last (so its’ flavor remains on my tongue) her signature ginger macadamian nut pie. This pie is practically described as a tropical version of a pecan pie, but with one bite it is clear that the flavor of the macadamia moons and the surrounding thick dark swirls of gingery fog is better captured by the night sky.