It’s that time of year where millions fly to see family for Thanksgiving.  Some of you will make the bold decision to travel with your favorite dish
through security.  I personally will be driving to my Thanksgiving destination so you won’t find me with a pie in the sky (or with this pie hat I found on Amazon), but for those who are flying here are the TSA rules for traveling with delicious food (if it’s not delicious don’t travel with it).

According to the TSA solid food items (not liquids or gels) can be transported in either your carry-on or checked baggage. Liquid or gel food items larger than 3.4 oz are not permitted in carry-on baggage and should be placed in your checked baggage if possible.  They rightfully go on to say that all food products should be properly packaged to avoid spilling during the screening process and damaging security equipment and other passengers’ belongings. Cakes and pies are permitted as carry-on items, but could require additional screening (hopefully that doesn’t mean they’ll be taste testing). 

For a little more detail, here’s a list of liquid, aerosol and gel items that you should put in your checked bag, ship ahead, or leave at home if they are above the permitted 3.4 oz.

• Cranberry sauce
• Creamy dips and spreads (cheeses, peanut butter, etc.)
• Gravy
• Jams
• Jellies
• Maple syrup
• Oils and vinegars
• Salad dressing
• Salsa
• Sauces
• Soups
• Wine, liquor and beer

Items you purchase after the security checkpoint have already been screened so according to the TSA you can bring these on the plane without further screening.

Want to bring a pie with you but not sure what to bring?  Here’s my recipe for Pecan Pie Cobbler.

Preheat the oven to 350 degrees.

In a bowl mix the following for your pecan pie cobbler filling:

1 cup Karo corn syrup

3 eggs

1 cup sugar

2 Tbsp. melted butter

1 tsp. vanilla

6 ounces pecans

Then lightly grease an eight inch square glass dish

Then mix in a separate bowl the following for your pecan pie cobbler bottom crust:

3 ounces of softened cream cheese

1 stick of softened butter

1 cup of flour. 

Mix well until it looks like a ball of dough. 

Take the dough and line the inside of your glass dish.

Then take the filling you mixed and pour it into your glass dish over your crust.

Place this in the oven for 50 minutes.

While the pie is baking you need to mix your top crust.

In a bowl mix the following:

½ cup flour

½ tsp. baking powder

½ Tbsp. sugar

¼ tsp. salt

2 Tbsp. softened butter

¼ cup heavy cream

Mix well, then on a cutting board sprinkle flour so the dough won’t stick, then flatten out this mixture into an 8 inch square.

When your timer goes off at 50 minute mark take your pie out of the oven and drape this top crust onto your pie. 

Place it back in the over for 20 additional minutes at the same 350 temperature.

That’s it!  Enjoy!

Also, if you are looking for Thanksgiving sides and more desserts I found a book that’s free in the Amazon Kindle store right now called Southern Cooking for Thanksgiving. I downloaded it and there’s some tasty sounding grub in there.  I don’t know how long it will be free so be sure you check the price before you order.

Readers, do you have any Thanksgiving traveling tips?

Don’t forget to enter the contest for a travel toiletry bag from EMME.  

Happy Thanksgiving!

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