Chocolate Cream Pie - Week 42

The most basic of pies sometimes exposes the cook.

It's been a long year of cooking, baking, documenting, and eating pie.  Week 42 was a point where I found myself in over my head. I did fix the pie, but I took it to a potluck and didn't get a finished picture of it. Honestly, it didn't turn out very well. I had found myself trying to do too many things all at once and it had lumps in the filling. It had a good taste, but it was kind of embarrassing that after all of that pie practice that it didn't turn out.  

Crazy thing is, earlier in the year; I had made a perfect chocolate meringue pie that turned out beautiful. I hadn't taken pictures of it at that time because it wasn't on my schedule yet. 

Anyways, there is proof I made it. I have pictures to document the beginning stages, but it didn't get a final picture.

Most recipes are similar, except that some use flour, and others use corn starch. I've had both, and I can taste the difference, but I can't choose a favorite.  This recipe includes both options.

Ingredients:

1 baked pastry shell

1-1/2 cup sugar

¼ cup cornstarch or ½ cup flour

¼ cup cocoa powder

½ t. salt

3 cups milk

4 egg yolks

1 T. butter

1-1/2 t. vanilla

(4 egg white meringue)

Directions:

In a medium saucepan, combine sugar, cornstarch(or flour), cocoa, and salt. Gradually stir in milk. Cook and stir constantly over medium-high heat till mixture is thickened and bubbly.  Reduce heat; cook and stir for 2 more minutes. Pour part of hot mixture slowly onto egg yolks, stirring constantly. Pour back into hot mixture. Cook and stir almost constantly for 2 more minutes.

Remove from heat. Stir in butter and vanilla. Pour the hot filling into baked shell. Spread meringue over hot filling. Seal to edge. Bake in a 350 oven for 12 to 15 minutes.

Cool.

If you prefer, skip the meringue and top with whipped cream. 

A good friend of mine did take a picture of her chocolate cream pie. And it turned out beautiful; so I'm going to share her picture instead. She posted the picture on Facebook, and her family responded that the pie looked like the ones her grandma had made.  And another responded that she had her grandma and mom's talent.

My friend Annette's pie... she is a great cook!

Many of us learned lessons from our grandma's kitchen and will potentially train our own grandchildren. Do you have a favorite from your grandma's kitchen that you want to share with your family? 

Black Bottom Oatmeal Pie - Week 40

Hearty oatmeal pie that will remind you of a chocolate chip oatmeal cookie.

The chocolate layer in the bottom of this pie is a nice treat. Even though this may have not been a favorite for our house, I think it could be a favorite for the right home.  I would love to hear from you and hear about your results with this pie!

Ingredients:

1 bottom pie crust, prebaked

1-1/2 cups oats

¼ cup heavy cream

4 oz semi-sweet chocolate chips

¾ cup brown sugar

5 T. butter, melted

½ t. salt

¼ t. ginger

½ cup maple syrup

½ cup corn syrup

2 t. cider vinegar

1 t. vanilla

4 large eggs


Directions:

1. Toast oats on a baking sheet for 10 minutes at 350 degrees.

2. Bring to a boil heavy cream in small saucepan. Remove and add chocolate chips. Let sit for 5 minutes

3. Whisk until smooth and spread evenly in bottom of pie shell.

4. Place pie in freezer while you make rest of the filling.

5. Mix brown sugar, butter, salt, and ginger. Add syrups, vinegar, and vanilla. Mix well. Add eggs, one at a time, mixing well after each addition. Stir in oats.

6. Remove pie crust from freezer and pour filling into crust.

7. Bake at 325 degrees for 55-60 or until edges are set and puffed slightly.

8. Serve warm or at room temperature.


Variation from birdsblack.com

This pie could easily be eaten for breakfast,

 what do you think?

Tin Roof Sundae Pie - Week 35

Peanuts, chocolate syrup, and whipped cream over vanilla ice cream in a tasty crust served with a cherry on top make any warm Sunday better!

Legend claims that soda was outlawed to be served on Sundays in the late 1800's; however they could serve ice cream with syrup on top thus the ice cream sundae had begun. A Tin Roof Sundae was extra special because it contained the addition of salty peanuts straight from the can; apparently the peanuts made such a racket coming out of the can that it sounded similar to the sound of a tin roof.

This was a nice treat for a mid afternoon Sunday. I am sure it will be a favorite in your home too!


Ingredients:
4 c. Corn Flakes cereal
½ c. Peanut Butter
½ c. Light Corn Syrup
1 qt. Vanilla ice cream
¼ c. salted peanuts
½ c. chocolate syrup
cherries, optional






Directions:
Lightly grease a 9” pie pan. 
Mix together cereal, peanut butter, and corn syrup.
Press mixture into pan. Spread softened ice cream into crust. Top with chopped peanuts. Freeze until firm. 
Drizzle each slice with chocolate syrup and add cherries before serving.

What is you favorite thing to do on a lazy Sunday afternoon?

Kansas City Mud Pie - Week 33

Layers of pecans, cream cheese, chocolate pudding, and whipped cream will make this an unforgettable mud pie!

I remember my childhood days when we would find some bare dirt and add a garden hose to get some nice soupy mud to bake an assortment of mud pies. We would use a variety of treasures (stones, sticks, grass clippings, dandelions, etc) to garnish them so we could could make a collection to serve in our restaurant. Those memories are still fresh even after 30+ years old.

Dirt, marvellous dirt from Roasted Peanuts.

Apparently, Charles Schulz must have thought a lot of the skill of mud-pie bakers because it was the topic of many of his cartoon strip in the 50's. Many of the strips are featured on the http://peanutsroasted.blogspot.com/. What a walk down memory lane! I loved Peanuts as a girl and remember reading through the large comic strip books that the library had...and I'll never forget how much I always looked forward to watching the Peanuts holiday tv specials.

Anyways, this pie can help fulfill your childhood dreams of being able to eat your own mud-pies and having your family love your special mud-pie! 

Ingredients:

1-1/4 c. finely chopped pecans

¾ c. flour

¼ c. butter, melted

½ t. salt

2 - 8 oz pkg cream cheese, softened

1-1/2 c. powdered sugar, sifted

8 oz Cool Whip, thawed & divided

2-2/3 c. milk

2 – 3.9 oz pkg chocolate instant pudding

Directions:

Mix nuts, flour and butter. Press into a 9” springform pan. 

Bake for 20 minutes at 375 degrees. Cool.

Beat cream cheese and sugar with mixer until well blended. 

Gently stir in 1-1/2 cups cool whip; spread over crust.

Beat milk and dry pudding mixes with whisk 2 minutes. Spoon over cream cheese layer.

Refrigerate several hours or until set. 

Run knife or metal spatula around rim of pan to loosen desert; remove rim. 

Top pie with remaining cool whip just before serving.

This pie is also known as "Better Than Robert Redford".

What are some of your favorite childhood memories?

Hope you can enjoy your mud pie while reminiscing about your days of youth.

S'more Chocolate Pie - Week 30

 There is s'more for everyone in this pie.

With 3 layers of chocolate and a marshmallow top over the graham cracker crust, it is everything that you love in your campfire favorite. You'll want to resist the temptation of having a generous slice because a tiny thin slice will be about just right as it is so sugary sweet.

My son and his friend stopped in their tracks when they saw this pie cooling on the kitchen table. Their eyes glazed over, and you could see their mouths watering at the sight. It was difficult to wait until it cooled down and was served after the main courses.  Strange vegetables were even consumed to get the chance to eat a slice of this pie.  After a few bites and the declaration of "this is the best pie ever",  even the preteen boys had to take a step back and let it settle before they could finish their slice.  So, you'll want to slice this to save s'more for later. It kept well in the fridge and was a treat when you just wanted s'more.

I plan on this pie making another appearance in our home during the holidays. I may put it in a square pan and cut it in small squares to serve along with holiday candies and fudges.

Ingredients:
1 prepared graham cracker crust
1 c. milk chocolate chips
1 c. white chocolate chips
1 c. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk, divided
1-1/2 t. vanilla, divided
1-1/2 c miniature marshmallows





Directions:
In microwave-safe bowl, combine milk chocolate chips, 1/3 can sweetened condensed milk, and ½ t. vanilla.
Microwave at 50% power for 2 minutes. Stir until chips are melted, and pour into bottom of prepared crust.

Refrigerate while preparing next layer. Melt white chocolate chips, 1/3 can sweetened condensed milk, and ½ t. vanilla at 50% power for 2 minutes. Stir until chips are melted, and pour over milk chocolate layer. 





Refrigerate while preparing 3rd layer. Melt semi-sweet chips, 1/3 can sweetened condensed milk, and ½ t. vanilla at 50% power for 2 minutes. Stir until chips are melted, and pour over white chocolate layer. 










Preheat the broiler. Cover top of pie with marshmallows, and place under broiler for a few minutes just until marshmallows are lightly browned.


Refrigerate.

This pie will remind you of sitting around the campfire and

spending time with friends and family.

Enjoy!

Twix Chocolate Pie - Week 28

"It's the only one with the cookie crunch", George Costanza

Cookie crunch, creamy caramel filling, and a smooth chocolate finish makes this decadent pie a treat. I made this pie as a special treat for my husband's 45th birthday.

This was the first time that I have truly tasted fresh homemade caramel. Its taste is hands down the best thing that I have ever ate; so I can guarantee that it will be worth the patience it takes to wait for the caramel to develop. I was skeptical that the ordinary white granulated sugar would make caramel, but it does. In my research, I was warned to make sure to not let it burn; so you will want to take extra care to watch it closely.

When you eat your first thin slender slice of this pie, you will agree that the caramel filling in this pie is truly remarkable.

Crust Ingredients:
1 cup flour
3 T. sugar
½ t. salt
½ cup butter, cubed
2 large egg yolks
1 T. cocoa powder

Caramel Filling:
1 cup sugar
1/4 cup water
1/4 cup heavy whipping cream
1/4 cup butter, cubed
1 t. vanilla
¼ t. salt

Chocolate Ganache:
1 cup heavy whipping cream
1/2 cup cocoa powder
3/4 cup sugar

Crust Directions:
Mix flour, sugar, and salt. Cut in butter until mixture resembles coarse meal. Add egg yolks, and toss until well mixed. Add cocoa powder and mix well. Press dough into a tart pan or springform pan going up sides some. Bake for 20 minutes at 375 degrees. Cool on rack.



Caramel Filling Directions:
Combine sugar and water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high and boil without stirring until mixture is deep amber (10 minutes). Remove from heat; add cream. Add butter and stir over low heat until caramel is smooth. Add vanilla and salt. Pour warm caramel into crust. Completely cool (45 minutes).

Chocolate Ganache Directions:
Bring cream to simmer in small saucepan. Remove from heat. Slowly add cocoa and sugar. Whisk until smooth. Let  stand until slightly cooled, but still pourable, about 10 minutes. Pour evenly over caramel filling.

Refrigerate uncovered until chocolate is firm, about 2 hours. Cover and refrigerate.

This recipe takes a favorite candy bar and makes it a favorite pie. 

Can you imagine another favorite candy as a pie?

Enjoy this extra special pie!

Reese's Peanut Butter Cup Pie - Week 22

This pie is like an enormous chilled Peanut Butter Cup.

It has a rich dark chocolate crust that balances well with creamy sweet filling. Each slice is a real treat.

Ingredients:

1 cups heavy cream

3/4 cup powdered sugar, divided

1 t. vanilla

15 whole chocolate sandwich cookies

20 mini Reese's Peanut Butter Cups (wrappers removed, divided)

3 T. butter, melted

4 oz. cream cheese (1/2 of 8 oz. pkg.), softened

1 cup chunky peanut butter

1/8 cup dry roasted peanuts, chopped

1 oz. milk chocolate, broken into pieces

Directions:

1. In a tall bowl, whip heavy cream until foamy. Add vanilla and slowly add 1/4 cup powdered sugar. Whip until soft peaks form. Place in refrigerator.

2. In a food processor combine cookies and 10 peanut butter cups. Pulse until your mixture is crumbs. Slowly pour melted butter in the mix, and pulse until combined and crumbs are moistened. Pour crumbs into pie plate and press mixture on bottom and sides. Place in freezer.

3. Combine cream cheese and ½ cup powdered sugar in a mixing bowl. Beat until fluffy. Add peanut butter. Beat until well combined. Fold in ½ of whipped cream. Pour into chilled crust. Smooth with a spatula. Pour remaining whipped cream over top. Place in refrigerator.

4. Quarter remaining peanut butter cups. Melt chocolate.

5. Sprinkle peanut butter cups, and peanuts over pie. Drizzle chocolate over pie.

6. Freeze pie until ready to eat.

Recipe Notes:
I had some issues with this recipe as it was originally wrote. The original recipe easily made 2 pies, and chilling it in the refrigerator just wouldn't have been sufficient. Halfway through the making of this recipe, I modified it to make it work. 
Also, I'm providing a link for whipping cream from bakingvintage.com. I think it does a good job going through the different steps of whipping cream that most people my generation haven't had the chance to learn. 
I also believe you could make it with creamy peanut butter; and leave the peanuts off for those non-nutty people. I think my boys would have enjoyed it much more that way.

What do you think, creamy or crunchy peanut butter?

Mexican Chocolate Cream Pie - Week 20

The first note was coffee, then a hint of cinnamon, and then the zinger at the end. - Jonell

This Chocolate Cream Pie has characteristics that set it apart from your typical chocolate pie. If you prefer a little depth to your dessert, this pie is definitely for you! When I chose this pie, I couldn't wait to see how the different ingredients would mix with the traditional taste of chocolate pie, it didn't disappoint. You can find the original recipe here at myrecipes.com. I do think my favorite part was the crust.

When I was looking for the ingredients, I found the instant coffee at the store with 7 individual packets for $1. My husband claimed the other 6 for camping.

Crust Ingredients:

1-1/2 cups graham cracker crumbs

2 T. sugar

1 t. cinnamon

1/8 t. salt

1 egg white

2 T. butter, melted

Filling Ingredients:

1-3/4 cups milk, hot & scalded

1/2 cup sugar

2 T. cornstarch

1 T. unsweetened cocoa

1/4 t. instant coffee

1/8 t. salt

1/8 t. cayenne pepper

1 egg

1 egg yolk

1/3 cup unsweetened cocoa

2 T. vegetable oil

1-1/2 cups frozen topping

Crust Directions:

Reserve 1 T. graham cracker crumbs for topping. Combine the remaining crumbs, 2 T. sugar, cinnamon, and 1/8 t. salt in a bow, stirring well. Stir in egg white and butter. Press crumb mixture into bottom and sides of a greased 9” pie plate. Bake at 375 degrees for 9 minutes or until lightly toasted; cool completely on a wire rack.

Filling Directions:

In mixing bowl, combine ½ cup sugar, cornstarch, 1 T. unsweetened cocoa, instant coffee, salt, cayenne pepper, and 1 egg. Gradually add milk, and whisking together well. Put mixture in heavy saucepan, and cook over medium heat for 10 minutes, or until thick & bubbly stirring constantly. Mix 1/3 cup cocoa and oil together. Add to milk mixture, and sir until smooth. Place pan in a large ice-filled bowl for 10 minutes or until mixture cools,stirring occasionally. 

Spread over  crust. Chill for 3 hours or until set. Spread with whipped topping; sprinkle with reserved graham cracker topping.

Do you have a recipe that has an unusual ingredient that enhances a traditional dish? 

I'd love to hear about it!

Boston Cream Pie - Week 19 Bonus

The Pie that's really a cake filled with creamy filling.

But to be on the safe side, I put it in a pie dish.  History of this pie states that in the mid-nineteenth century that pie tins were more common than the cake tin; so, the first Boston Cream Pies were probably made as pies. 

This dessert is the perfect treat for any occasion. It has the simplicity of a cake, but has enough extras to make it special.  I put together this recipe from an old cake recipe in a McCall's cookbook dated 1910 (according to cinnamonspiceandeverythingnice.com). I added a basic cream filling and chocolate glaze. 
And the best thing about this recipe, is that it make 2 pies! You can enjoy one yourself, and slip the other one on a paper plate and give to your neighbor or friend: Pie it Forward!

Cake Ingredients:
2 cups flour
1-1/4 cups sugar

1 T. baking powder
1 t. salt
1/2 cup butter, softened
1 cup milk
1 t. vanilla
2 eggs

Cream Filling Ingredients
2/3 cup sugar
4 T. cornstarch
1/4 t. salt
3 cups milk
4 egg yolk, beaten
4 t. vanilla

Glaze Ingredients:
1/3 cup cocoa powder
1/2 cup butter melted
2 cups powdered sugar
2 t. vanilla
1/4 cup hot water

Cake Directions:
Grease and flour 2-8” round cake pans. Mix flour, sugar, baking powder and salt. Add butter, milk and vanilla. Beat for about 2 minutes. Add eggs, and beat another 60 seconds. Pour batter into prepared pans. Bake at 350 degrees for 30-35 minutes or until toothpick comes clean. Cool for 10 minutes and then turn out and cool completely on wire racks.

Cream Filling Directions: 
In saucepan, mix 2/3 cup sugar, cornstarch, and salt. Stir in milk gradually and cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir 1 minute. Stir at least ½ of the mixture slowly into egg yolks. Return egg yolk mixture to the saucepan and boil and stir for 1 minute. Remove from heat and stir in the 4 t. of vanilla.

Chocolate Glaze Directions:
Mix cocoa powder and melted butter together. Stir in 2 cups powdered sugar, and vanilla. Stir in water, one teaspoon at a time, until glaze is of desired consistency.

Assembly:
Split the cooled cakes in half to make 2 thin layers each. 

Fill the layers with the filling. 

Then spread the chocolate glaze over top.

Refrigerate any leftover cake.

I took one of these pies to a potluck dinner and the other one to our Pastor. Who will you share your extra pie with? I'd love to hear how you "pie-it-forward"!