Transcript for Fast and Easy Thanksgiving Desserts With Pie Bars
Food and wine magazine special project director gail simmons. Also "top chef" legend here. Easy dessert ideas. "Food & wine" got these recipes from sara jordan. She's a chef at boca in chicago. These are pie bars. They're a pie you can make in a cheat pan and cut into bars. I'm adding 2 1/2 cups of flour. Very gently. Right in. Once it's all incorporated, that's your crust. As simple as that. You dump it out on to a pan. Put a piece of plastic over it. You can use the plastic and the back of a spoon or the back of a cup to fit into a small sheet tray. Once you have it, it goes into the oven for 35 minutes at 350. And it comes out looking like this. A holiday treat. Yes. I'm going to clone the classic pumpkin pie exactly. Brown sugar, salt, cardemom. Dump it all in together. And mix it all up. With the brown sugar. Okay. And I have two eggs that I've whisked right here. And I'm going to put the sugar mixture into the eggs and whip them together. You can smell that pumpkiny. The cardman and the cloves. And ginger. I'm going to dump in some pumpkin. Canned pureed pumpkin is okay to use. Try to get it unsweetened. You're adding your sugar. And pour that in for me. That's evaporated milk. That's all going to go in together. Whisk it up until it's nice and smooth. Here we have it. It goes right into your pie crust. Gorgeous. Bake this at 425 for ten minutes. Lower your oven. And 325 for another 25 minutes. Letting it set for -- rest until it cools. Cut it. And dollop with creme fresh. Two variations. I have a lemon bar the and a cranberry pecan bar. For the recipes, goodmorningamerica.Com on yahoo! Thank you, "top chef" legend, "food & wine's" gail simmons.
This transcript has been automatically generated and may not be 100% accurate.