It's been more than 3 years since we've had a post in this zombie thread so I figured I'd resurrect it (I also promised I'd provide these recipes in a post I made for Thanksgiving Day.)


These are the recipes I used for 2 of the three pie flavors I made for Thanksgiving (the 3rd was an apple pie and you can get those recipes anywhere).

Appalachian Chocolate Gravy Pie
(Chocolate gravy is an Appalachian dish traditionally eaten with biscuits as a breakfast.)
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Ingredients
1 Frozen Pie Crust
1 cup sugar
1/3 cup flour
1/3 cup cocoa powder
2 1/4 cups of milk
3 Tbsp butter
1 tsp vanilla extract

Directions
1. Bake pie crust per instructions (or use your own homemade pie crust pre-baked)
2. In a large saucepan, whisk together the sugar, flour, and cocoa powder.
3. Slowly add the milk, whisking well to ensure no lumps.
4. Place mixture over medium heat and whisk frequently to avoid sticking and burning.
5. Continue to whisk until mixture thickens and there are no lumps. This could take up to 20 mins. Watch carefully to make sure it doesn't burn on the bottom of pan.
6. Remove from heat, and stir in the butter and vanilla extract.
7. Pour into pre-baked pie crust and refrigerate for several hours or until firmed. Serve and enjoy and keep refrigerated.





Patti’s 1800s Settlement Sawdust Pie (aka Kentucky Sawdust Pie)
This originated in Grand Rivers, Kentucky, at Patti's 1880s Settlement restaurant. Created by Patti Tullar in 1977, the pie got its unusual name when her children remarked that the filling looked like baked sawdust. It contains no actual sawdust. Traditionally served topped with whipped cream and fresh banana slices.
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Ingredients
1 (9-inch) unbaked deep-dish pie shell
7 large egg whites, unbeaten
1 1/2 cups granulated sugar
1 1/2 cups graham cracker crumbs
1 1/2 cups pecans, chopped
1 1/2 cups flaked sweetened coconut

Directions
1.Preheat your oven to 325F (165C).
2. Combine the egg whites, sugar, graham cracker crumbs, pecans, and coconut in a large bowl and stir by hand until blended.
3. Pour the mixture into the pie shell and spread evenly.
4. Bake for 25–30 minutes, or until the top is glossy and set, ensuring the center remains slightly gooey. Avoid over baking, as it will continue to set while cooling.
5. Cool completely on a wire rack.
6. Serve warm or at room temperature, topped with whipped cream and sliced bananas