no bake pie

No-Bake Eggnog Pudding Pie

December 26, 2014

I love a good challenge so I really loved making a pie for every Friday. Pie Day Friday!

Anyway, let’s do a fun little recap…

Handmade Pie Crusts are the real deal! And I think that Ina Garten’s recipe is awesome! I used it for the Cranberry Apple Pie and Fruitcake Pie. I swear it’s the vegetable shortening in the dough. #win

No Bake Cookie Crusts are awesome for pudding pies.

I gave away a lot of pie. A LOT.

As much as I made a lot of pies I feel like I’ve only scratched the surface on making pies. I want to to get better at making lattice topped pies,

Price’s favorite pie was the Caramel Pie.

I loved all the pies for different reasons. My favorite chocolate pie: Thin Mint Cookie Pie. My favorite chess pie: Lemon Chess Pie. My favorite fruit pie: Streusel Topped Peach Pie. My favorite pie inspired recipe Overnight Apple Pie Breakfast Pudding. My favorite savory pie: Supreme Pizza Pot Pie.

And twist my arm favorite is the Reese’s Cup Marshmallow Peanut Butter Cookie Pie. OMG so good!!!

This No-Bake Eggnog Pudding Pie was another great pie. It actually feels good to end the year with this pie. It is a pie that is guaranteed to make holiday lovers happy. It’s so holiday.

Sure, I could have done something complicated to show off all the sweet skillz I learned but I’m already in confident in what I learned this past year. Plus, it’s the busy holiday season so let’s stick with something easy!

A quick graham cracker crumb crust and a just as easy eggnog flavored pudding based filling. Perfectly!

As eggnog is very rich, this pie is very rich. Normally I would cut a pie into 8 slices but I would actually cut this into 12 slices. I know, smaller slices. Ghastly! But trust me on this on. It’s delightfully rich so just pace yourself.

I really hope that you enjoyed The Year of Pie as much as I did! It was a blast to try something to challenge myself.

No-Bake Eggnog Pudding Pie

Makes a 9″ deep dish pie, 12 slices

Ingredients

For the Crust

1 1/2 Cups Graham Cracker Crumbs
1/4 cup sugar
6 Tablespoons butter, melted

For the Filling & Topping

8oz of cream cheese, at room temperature
2- 1oz boxes of instant vanilla pudding
3 Cups light eggnog
1- 8oz container of Cool Whip, softened at room temperature
1 Tablespoon graham cracker crumbs
pinch of cinnamon

Process

To make the crust, combine all of the ingredients in a bowl. Pour the crumbs into the deep dish pie plate. Chill for 30 minutes.
To make the filling, beat the cream cheese until smooth and fluffy. Add the instant pudding. Slowly beat the mixture while gradually pouring in the eggnog. Scrape down the sides as needed.
Gently fold in the Cool Whip until the filling mixture is well blended.
Pour the filling mixture into the chilled crust. Sprinkle some graham cracker crumbs and cinnamon in the center of the pie.
Return to the refrigerator for at least an hour prior to serving. Keep chilled for up to 3 days.

No-Bake Chocolate Candy Cane Pie

December 5, 2014

Although we are only a few episodes in, I am so hooked on the new show State of Affairs. Have you seen it?

I stayed up super late the other night trying to finish an episode. Well, I have a really bad cough now that rattles the whole house so I was also trying to let the Robotussin kick in and not wake up the baby. I just so happened to be glued to the TV while I hacked my head off. So bad that I had to keep rewinding what I had just seen so I could actually hear the actors. Classic.

Well, I love Kathrine Heigl in it. I’ve loved her since I first watched ‘My Father The Hero’. I loved her through all the Grey’s drama as well. I think Izzy was annoying but she played that well. (And I still cry when I watch the episodes when Denny and George die). Anyway, I love her as Charleston, a CIA anaylst who develops and reports to the president about national security threats every day, through the President’s Daily Brief. Of course there is your run of the mill national security drama, with a health dose of relationship and personal drama mixed in as well. Such a good mix of drama.

Anyway, I suggest that you should check out State of Affairs if you haven’t seen it. Just like you should try out this pie. Yum.

It’s the perfect wintery treat as it is packed full of candy cane goodness. Oh man, I love candy canes in the winter. Do you decorate your Christmas tree with candy canes? I used to when I was younger. Now I just eat them. I’d totally toss some on the tree but I’d be afraid the dog would knock the tree over trying to get one. Dumby.

The pie is super easy to make. Just some mixing and you’ll have it all together in a short while. The BIGGEST thing is to wait until the heated marshmallow and candy cane mixture is cool. like really really cool. I probably should have waited a few more minutes. It really seemed cool enough but things got a little melty when I folded in into the whipped cream. It worked out well but just be really, really sure that it is really, really cool.

Also, isn’t Charleston a kick ass name?

No-Bake Chocolate Candy Cane Pie

Makes 1 Deep Dish Pie

Ingredients

For the Crust

8 ounces chocolate cookies (I used a ‘dutch chocolate cookie’)
3 Tablespoons butter, melted plus a little extra for greasing the pie plate

For the Chocolate Layer

3 Tablespoons water
3/4 cup semisweet chocolate chips
1 cup heavy cream
1/2 cup confectioners’ sugar

For the Peppermint layer

1/2 cup crushed candy canes or peppermint candy (I used 8 candy canes)
1 1/2 cups miniature marshmallows
1/4 cup milk
1 cup heavy cream

Process

Butter the bottom and sides of the pie plate. Set aside.
In a food processor, finely process the cookies until you produce a fine crumb. Add the melted butter and mix to combine. Using your fingers, press this mixture into the pie plate and up the sides. Place in the fridge to harden.
To make the chocolate layer, bring 3 tablespoons water to a boil. In a medium mixing bowl, mix the water and chocolate chips, stirring constantly until all the chips are melted and smooth. Cool to room temperature.
In a large, chilled mixing bowl, whip the cream with the sugar until stiff peaks form. Fold in the chocolate mixture with a rubber spatula. Spoon into the crust; chill.
To make the peppermint layer, break the candy into chunks. In a blender, pulse the candy until you have a fine powder. Combine the marshmallows, milk , and candy cane powder in a saucepan. Cook over medium-low heat, stirring constantly, until the marshmallows are melted. Cool to room temperature. (I suggest that you put the pot on a kitchen towel and into the fridge, stir every few minutes)
Whip the remaining cream to stiff peaks. Fold in the marshmallow mixture. Spoon onto the chocolate mixture. Chill or freeze for at least 4 hours.

Inspired by The Houston Chronicle

Butterfinger Pie

October 24, 2014

We are currently in Miami!!!

I extended a work trip and dragged Price and Autumn along with me. Totally dragged them along. So while I am working today they get to hang around the pool at the hotel. So tough!

…

No-Bake Snickers Pie

July 11, 2014

No-Bake Snickers Pie – A rich creamy peanut butter pie with Snickers candy bar dessert and caramel topping. Perfect for warm Summer nights!

We’re going camping tomorrow. Wish us luck!

Yeah, we might be a bit crazy to tackle that with a dog and a 7 month old but we are up for the challenge. Plus we are approaching it cautiously by only going 1 night and going to Pillsbury State Park, a campsite that we have already been to so we know exactly what to expect there.

One of the things that I am really looking forward to is being able to walk all around the camp grounds with Autumn and get to show her the lake, streams, and a waterfall too. We did a hike there last year when I was 6 months pregnant so it will be fun to do it now with Autumn. Hoping to be much faster this time!

While we’re roughing it this weekend, you should be cutting yourself a slice of this pie. You can easily whip it up while not turning your oven on in this summer heat! Isn’t that just the best thing ever? Pie and you don’t even need to get your kitchen hot!!

Plus, it’s LOADED up with pieces of Snickers. SNICKERS!!!

When I was at summer sleep away camp we could buy treats in the afternoon at the general store. ~~Occasionally~~ Every day I would get a Snickers bar to take out to the four square court. As I waited in line I’d eat my melting Snickers and right before it was my turn I’d shove that wrapper into my shorts pocket before I ~~dominated~~ played the game.

Since then I’ve loved Snickers. I can’t keep them in the house because they call to me from the refrigerator. Which is exactly why after Price and I each enjoyed a slice of this pie I emailed our dog walker telling her that there was a pie in our freezer for her to take. I had to hit send on that email quickly before I thought twice and considered eating it all myself. I hope her family enjoys it just as much as we did. And I hope you do too!

No Bake Snickers Pie

Make 1 9″ Pie Ingredients

For the crust

8 ounces chocolate cookies (I used a ‘dutch chocolate cookie‘)
3 Tablespoons butter, melted plus a little extra for greasing the pie plate

For the filling

8 ounces light cream cheese, softened at room temperature
1 1/2 Cups heavy whipping cream
1/2 Cup sugar
2/3 Cup smooth peanut butter
2 teaspoons vanilla extract
1/3 Cup caramel sauce

For the ganache topping

6 ounces milk chocolate, broken into small pieces (a mixture of milk and semi-sweet is fine as well)
1/4- 1/3 cup heavy cream
12 Fun Size Snickers bars, chopped up
Caramel Sauce

Process

Butter the bottom and sides of the pie plate. Set aside.
In a food processor, finely process the cookies until you produce a fine crumb. Add the melted butter and mix to combine. Using your fingers, press this mixture into the pie plate and up the sides. Place in the fridge to harden.
In the bowl of a stand mixer, whip the cream until it forms firm peaks. Transfer to a large bowl, and set aside.
Using mixing bowl you had perviously whipped the cream in, beat the cream cheese, sugar, peanut butter, and vanilla extract until it becomes smooth and creamy.
Scoop out dollops of the peanut butter mixture onto the bowl with the whipped cream. Gently fold together until there are no more streaks, but be careful not to over mix deflating the filling.
Remove the pie plate from the fridge and pour a thin, even layer of the caramel over the crust. Scoop the filling onto the caramel and evenly smooth out the top. Return to the freezer .
In the bowl of a double boiler, add the broken pieces of chocolate and heat over low heat until almost melted through. Add 1/4 Cup of the cream and continue to heat until the mixture to fuly melted and smooth. (If the chocolate ‘breaks’ then add a bit more cream until it is smooth again.)
Remove the pie from the freezer and pour the ganache over the top. Smooth the surface with an offset spatula. Spinkle the chopped up pieces of Snickers bars on top, then gently press into the warm ganache. Drizzle the caramel sauce on top and return to the freezer for at least 30 minutes.
Prior to serving, place the pie into the refrigerator for at least 30 minutes to make cutting and serving easier.

Insprired from Not Quiet Nigella

Peanut Butter Pie

January 24, 2014

Since the last pie post on Friday we’ve had snow come down 2x. No major storms or anything like that but just annoying amounts. And it’s been so bitter cold. Yes, I know that living in New England means it will be cold in the winter but this year really stinks! We’ve had plenty of snow already and TWO Polar Vortex’s decend upon us. And while I would normally whine plenty while waiting for the bus in the morning and at night, I have a whole different hatred towards the winter this year. It’s all because I’m so cooped up with Autumn in the house. It’s just too cold most of the time to justify going out. Gotta keep the babe warm and toasty!

But there are some days that I am ready to pull my greasy hair out (my postpartum hair stinks! I think I need to chop it off!!) and I need to get us out of the house. I met up with a friend who had her baby on Christmas day for lunch earlier this week. It was so great to be able to chat, vent, and laugh at some of the insane things we’ve gone through since having our babies. (I have a good pumping while driving story that involves some confused valet attentants!) Well, besides that lunch I’m escaping the house today as well! Hooray! I’m meeting with some moms of our now defunct mom’s group for lunch. I’ve been looking forward to this for the past few days! Ahhh, human interaction!

Besides looking forward today’s lunch date, I’ve been looking forward to sharing this week’s pie recipe today. I saw this Peanut Butter Pie recipe years ago and it stuck with me. Chocolate and peanut butter is one of the best combos out there so it would make for a killer pie. And I couldn’t resist to share it this week because today is National Peanut Butter Day!!!!!

I enjoyed the simple no-bake process. And the dog enjoyed the extra bit of peanut butter he got as I whipped up the pie. Such the begger. Such the push over.

This pie is super rich so I suggest cutting it into 12 slices so it doesn’t seem too intense. Plus, it lasts longer that way! It can be a bit difficult to cut because of the layer of chocolate that is on top of the crust. So be firm with the slicing and expect the first slice to be a bit messy. I call that the host’s slice!

I had some extra filling that didn’t fit into the pie plate so that obviously had to be taste tasted right there and then! Oh man, sooo good! It is smooth, creamy, luscious, and the perfect amount peanut buttery goodness. I might have broken up an Oreo cookie into the bowl to top off the left over filling… I might have.

Grab a slice of pie and enjoy the upcoming weekend!!

Peanut Butter Pie

Makes 1 9″ pie

Ingredients

8 ounces chocolate cookies
4 tablespoons butter, melted
4 ounces finely chopped chocolate or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy-style peanut butter
1 cup confectioner’s sugar
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice

Process

Add the chocolate cookies to the bowl of a food processor and process until crumbs form.
Add the cookie crumbs to a small bowl and combine with the melted butter, mix well.
Firmly press the cookie crumb mixture into a 9″ pie plate or spring form pan. If using a spring form pan, press the mixture about 1-inch up the sides of the pan.
Melt the chocolate in the microwave or in a double boiler. Then pour the melted chocolate over the bottom of the cookie crust and spread into an even layer.
Sprinkle the chopped peanuts over the chocolate then place the pan into the refrigerator while preparing the peanut butter filling.
Pour the heavy cream into a large bowl or into the bowl of a stand mixer and whip until soft peaks form. Place the whipped cream into the refrigerator.
Beat the cream cheese and peanut butter together until well combined. Next, add condensed milk and beat until incorporated. Then slowly add the confectioner’s sugar until blending together. Add the vanilla extract and lemon juice, beating until filling is smooth.
Fold 1/3 of the reserved whipped cream into the filling until somewhat blended together. Then fold in the remaining whipped cream until any white streaks are gone.
Pour filling into prepared pie plate/pan, smooth the top and sprinkle with additional chocolate or peanuts. Refrigerate for at least 3 hours before serving.

Sourced from Steamy Kitchen

PS- a picture of Autumn I took yesterday