Happy Friday!!
I hope you are excited about the long weekend just as much as I am!
…
pie
Chocolate Ganache Topped Crunchifed Peanut Butter Pretzel Pie
Oh, what a week it has been!
Our poor pup starting throwing up on Monday night and has been sick since. We had hoped his stomach issues would clear up on their own but no luck. As Price was hand feeding him rice on Wednesday night we decided he would go to the vet as soon as the opened on Thursday morning. So Kemper spent the day at the vet getting tests run to figure out what was wrong with him. Thankfully, he tested negative for giardia but he definitely has a stomach bug.
I’m hoping that his pill, powder for his food, and his prescription food help him feel better quickly. Especially since I stepped in some poo this morning before I put the lights on. It’s not like him to have accidents so I know he is sick so I can’t get mad but man, what a way to start a Friday morning.
But it’s Friday, so that means it’s time for pie!!!
 
I had been thinking of making a pie with a pretzel crust for a bit now. I’ve done the graham cracker crust. And the chocolate cookie crust. So I wanted to try something different and I just love the sweet and salty combo of things.
This Chocolate Ganache Topped Crunchifed Peanut Butter Pretzel Pie will leave you weak in the knees. It’s really rich. It’s the perfect triple threat of pretzels, peanut butter, and chocolate.
I highly recommend pulling out your food processor to make this crust. I’m sure that you can crunch up the pretzels in the ziplock bag using a rolling pin but I just don’t think you’ll get the pieces small enough for the crust to hold together well.
The peanut butter filling is really light and crunchy. Using crunchy peanut butter adds a little extra crunch to the pie. If you don’t have crunchy peanut butter on hand then just use creamy. Don’t hold off on making this pie just for that.
But the chocolate ganache that tops off the pie is the finishing touch! It’s silky, rich, and chocolately. And then jazzed up some more with the chopped up peanuts and pretzels that are sprinkled on top.
Plan ahead when making this pie. This is not a last minute project as it needs to chill for a few hours. I suggest making it the morning that you want to serve it. Or even the night before so it sets up really well.
Thankfully, I am kicking it out of my house before I eat it all. Five slices will be on their merry way out the door today when our dog walker comes for Kemper today. She is the best but her flexibility this month has been incredible. There have been so many last minute changes from the typical M-Th schedule with extra vet appointments for Kemper to have a cracked molar extracted, to days I’ve worked from home because of appointments for Autumn, and now this latest adventure. I just hope they enjoy it for dessert tonight as much as we did! 🙂
Chocolate Ganache Topped Crunchifed Peanut Butter Pretzel Pie
Makes a 9″ Pie
Ingredients
Crust
- 7 ounces/200 grams of pretzels
- 1/4 cup brown sugar
- 10 tablespoons of unsalted butter, melted
Filling
- 1 cup heavy cream
- 8 ounces cream cheese
- 1 1/2 cups crunchy peanut butter
- 1 cup confectioner’s sugar
- 1 teaspoon vanilla extract
Ganache Topping
- 1 cup of heavy cream
- 8 ounces of semi-sweet chocolate
Garnish
- 1/4 cup salted peanuts, chopped
- 1/4 cup pretzels, chopped up intosmall pieces
Process
- Preheat your oven to 350 degrees.
- Put the pretzels in a food processor and process until the pretzels are crushed enough to resemble crumbs.
- Combine the ingredients, and press the mixture into the bottom and up the sides a lightly greased 9″ pie pan.
- Freeze the crust for 15 minutes (which will prevent over-browning).
- Bake for 12-15 minutes, until it’s lightly browned around the edges. Remove from the oven and cool completely.
- To make the whipped cream for the filling, whip the heavy cream until there are stiff peaks. Set aside.
- To make the filling base, beat the cream cheese for 3 minutes, scrape the bowl every minute. Add the confectioner’s sugar and beat for another minute, scrape down the sides of the bowl. Add the peanut butter and vanilla extract, beat for another 2 minutes.
- Completely fold the whipped cream into the peanut butter mixture.
- Pour the filling into the cooled pie crust. Smooth out the top and then put the pie into the freezer.
- Prepare the ganache but setting a heat safe bowl over a  pot with some water in it. Do not allow the water to touch the bottom of the bowl.  Heat the water to a simmer and add the heavy cream. Heat the cream until it is warm and add the chocolate. Mix the chocolate until all of it is melted into the heavy cream. Remove the bowl from the top of the pot and let cool for about 10 minutes.
- Mix the ganache one more time and then pour it on top of the chilled filling. Tap the pan to even out the top and to remove any bubbles in the ganache.
- Sprinkle the top of the ganache with the chopped peanuts and pretzels.
- Return to the freezer for at least 4 hours. Remove from the freezer 15 minutes prior to serving. Slice and enjoy!
Inspired by Baking the Goods
Mother’s Day Pie
I’m so excited for the weekend!!
We have so much to do but it should be fun to enjoy the weekend and get a bunch of stuff done. Fingers cross on us actually tackling the to do list.
Plus, it’s going to be nice weather. Well, it might rain Saturday but it’s supposed to be warm so I can work with that. But Sunday is supposed to be even better. Also, it’s my first Mother’s Day, so that should be fun.
Price has agreed to help Autumn whip up breakfast for Mother’s Day while we lounge around in the morning. She was babbling to him that it might be hard to make waffles considering she can’t yet sit up, so he agreed to do the heavy lifting, but as long as she watched to learn how to make on of my favorite breakfast treats.
Man, I love waffles. I swear I could eat waffles every weekend. That and Eggs Benedict. Oh yeah, maybe I’m have some pie too. Okay, okay, I’m behave…
Every week I ask Price what pie I should make for my weekly pie post. Sometimes I offer him a few choices between things and other times he comes up with the idea completely. This week I threw some ideas at him, he veto’d them (for now), did some googling and found this pie. And this is how this pie came to be.
It reminds me of a mega coconut macaroon. It’s sweet, custardy, and very coconuty. I enjoyed it just like that but I think a chocolate drizzle would be amazing on it as well.
Mother’s Day Pie
Makes a 9″ pie
Ingredients
- 1 cup sugar
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2 tablespoons all-purpose flour
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1/4 teaspoon salt
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6 tablespoons butter, melted
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1 teaspoon vanilla extract
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3 eggs
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1 (12-ounce) can evaporated milk
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1 cup shredded coconut
Process
- Preheat oven to 325 degrees. Generously grease and flour a 9 inch pie plate.
- In a medium bowl, mix together sugar, flour, and salt.
- Stir in melted butter and vanilla extract. Add the eggs one at a time, mixing well after each addition. Mix in evaporated milk followed by the shredded coconut.
- Pour mixture into the pie plate.
- Bake in preheated oven for 40-50Â minutes. The center of the pie will still be slightly jiggly. Remove from oven to set up at room temperature. Chilling a bit before serving will help with cutting cleaner slices
Sourced from All Recipes
Kentucky Derby Chocolate Walnut Pie
This time last year Price and I were visiting his family back in central New York so we could attend his niece’s Christening. And we just happened to enjoy watching the Kentucky Derby there as well. It was so much fun with the big group of us cheering on the horses kick up lots of mud. Plus, Price won the money in the pool in the super competitive pick-a-piece-of-paper-with-a-name-on-it game. (Thanks Orb!!)
While there we also did the fun game of “pass the drink”. It was still early on in my pregnancy so we didn’t want to share the news just yet so we were trying to act normal so no one would suspect anything. So Price would drink his beer and I would hold on to a beer then we would each out our beers down and swap so it would look like I had been drinking. We did this over and over until our beers would run out and I’d say that I was getting ‘us’ new beers. ha!
Well now I’m able to enjoy a fun bevie every now and then so I am ready to enjoy one tomorrow while we watch the Kentucky Derby. And while enjoying a Mint Julep I can enjoy some Kentucky Derby Pie.
The offical Derby Pie recipe is Top Secret! (And the name is even trademarked too!) So this is a version that is close to the pie that the Kern family created and has made ever since.
This pie is very similar to the Chocolate Chip Cookie Pie I made back in January. But with Bourbon!!!! Oh man, I L-O-V-E Bourbon. I actually missed white wine and bourbon the most while I was pregnant. The bottles of bourbon I had on hand just sat there collecting dust. So sad! But now I can enjoy making Kentucky Mules again with my favorites, Woodford Reserve and Bulleit Bourbon.
I bet you have all of the ingredients for this pie at home and it only takes about 10 minutes to mix together so you better make one to enjoy while watching the Kentucky Derby.
Kentucky Derby Chocolate Walnut Pie
Makes a 9″ pie
Ingredients
- 1 9″ pie crust
- 1/2 cup flour
- 1 cup sugar
- 2 eggs, beaten
- 1/2 cup melted butter
- 3Â tablespoons Kentucky bourbon
- 1 cup chopped walnuts
- 1 1/4 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- pinch of salt
Process
- Preheat oven to 350 degrees. Place the 9″ pie crust in the pie plate.
- Combine flour and sugar in a mixing bowl. Beat in the eggs and butter. Stir in the bourbon, walnuts, chocolate chips, vanilla, and salt.
- Pour the mixture into the unbaked pie crust.
- Bake for 40 to 45 minutes. Let cool before slicing.
Sightly adapted from American Food
Caramel Pie
I had really planned on sharing a pie post last week. So bummed I missed sharing a great pie but I’ll be sharing it next week instead so not is all lost!
It’s just that the week got away from me. Such a busy week for work and stuff going on with Autumn. Price took Autumn to the Dr on Wednesday for her 4th month check up so it gave me the chance to stay really late to catch up on hours at work. Which, of course, put things behind for me for blogging.
Then I worked from home on Friday since she then had 2 appointments at Boston Children’s Hospital. But those came with good news as they cleared her from having to use her hip brace! Horray!!
Anyway, she’s still our little bean. When Price took her to the Dr’s they said she’s 50 percentile for length and head circumference but 5 percentile for weight. She weighs a whopping 11lbs 2oz. I think I’ve eatten bigger burritos than her (I kid!). So the 0-3 month (8-12 lb) stuff still fits just fine and she’s 4 1/2 months.
I think she needs a slice of pie to help her gain some weight! ha!
Anyway, this Caramel Pie is LEGIT.
Tomorrow is National Caramel Day so I had to make a caramel pie. Obviously. And let me tell you that this pie is awesome. Really sweet but really awesome. If you are the kind of person that doesn’t like sweets then just cut a smaller slice since you might find this too sweet but you should not pass it up.
Plus, it’s super easy. It takes time to prepare but it’s so easy.
 
The caramel is made by putting cans of sweetened condensed milk into a pot of water and simmering it for 3 hours. Yes, that takes a l-o-n-g time but that’s it. You just have to make sure that water is always covering the cans, but that’s it.  Then the rest is just about baking a pie crust and thawing up some prepared whipped topping prior to assembling it all together. Sure, you can make your own pie crust and whipped cream but I’m all about ease at this point. You do what works for you.
In fact, I prepared the caramel filling the night before I assembled the pie because that is what fit into my buys schedule. The filling was chilled and therefore denser than if it was still a bit warm so I just ended up scooping it out of the cans and putting it in the still warm pie shell. That helped soften it up to be able to smooth things out.
Whip up this pie and you’ll be in love with every bite!
Caramel Pie
Makes 1 9″ deep dish pie
Ingredients
- 2 (14-ounce) cans sweetened condensed milk
- 1 (9-inch) prepared pie shell (I used a Marie Calendar’s Pie shell)
- 1 (8-ounce) container frozen whipped topping
- Garnish- chocolate chunks/mini chips
Process
1. Place the unopened cans of condensed milk in a large pot. Add enough water to completely cover cans. Bring to a boil over high heat, then reduce to a simmer. Simmer for 3 hours, adding water as necessary to keep cans covered. Carefully remove from water and then set aside to cool enough to handle.
2. Meanwhile, bake your pie shell according to directions; set aside to cool. As well, thaw the whipped cream topping just prior to assembly.
3. To assemle, open the cans and pour the caramel into the pie crust. Even out the top of the caramel prior to spreading whipped topping over the filling. Top with the chocolate and then chill for 1 hour or overnight.
Sourced from Culinary Covers
Frozen Samoa Cookie Pie
It is finally going to be nice out tomorrow so we are going to test drive some cars!
I feel like I’m betraying our other car. Ahh poor Frank the Tank.
But Frank is just too small now. Not in the ‘we have a new baby and have tons of stuff small’ but ‘we have a new baby and no one can sit in the passenger seat now because of the car seat’ small. Yep, that’s what happens when your Scion Xa is the size of a matchbox car. It means with the car seat in the back you can’t sit in front. Well, you can but then your knees are touching the dashboard and that’s not the safest thing.
Now we are getting a new car so that it doesn’t mean that one of us is playing chauffeur.
Thankfully, Frank has been paid off for years so he is sticking around and will be the car we use when we are just running errands. I can’t ditch Frank yet! He only has 115K miles under the belt and he has plenty more in him!
Tomorrow we are looking at a Mazda CX5 and then next weekend we are going to check out a Toyota Rav4. Price has done endless research on endless models of cars and they are our top 2 cars.
Truthfully, I’m a bit nervous to test drive cars because I’m so used to how mine handles and this time we are going to get an automatic (for various reasons). Aside from rentals, I’ve only ever driven standard cars and when I drive automatics I tend to drive with 2 feet. I’m sure the sales guy is gonna love it…
 
Anyway, today is Pie Day here on the blog and Pi Day! #doublepieday
So I made this doozy of a pie for the occasion. This Frozen Samoa Cookie Pie is what happens when you stuff some Samoa Cookie pieces in and on a Cool – Whip based pie. And don’t forget the added coconut, caramel, and chocolate that is in and on the pie too!
This takes almost no time to whip up but the killer part is waiting for it to set up and freeze again. But the wait it worth it.
DIG IN!!!
Frozen Samoa Cookie Pie
Makes 9″ pie
Ingredients
- 1 Nilla Wafer Pre-made Pie Crust
- 8 oz of cream cheese, at room temperature
- 1/3 Cup sugar
- 2 Tablespoons low-fat milk
- 1 container (8oz) Cool Whip, at room temperature
- 12 Samoa Cookies, cut into dime sized pieces, divided
- 1 cup shredded coconut, divided
- chocolate syrup (about 1/2 cup)
- caramel sundae syrup (about 1/2 cup)
Process
- Whip the cream cheese in a mixing bowl for a few minutes until light and fluffy. Add the sugar and milk and mix until fully incorporated it into cream cheese.
- Gently fold in the Cool Whip until it’s well blended together
- Put half of the filling mixture into the pie crust. Then put half of the coconut on the filling. Drizzle a lot of the caramel and chocolate sauces on the filling. Lastly, add in half of the cookie pieces.
- Pour the rest of the filling mixture on top of the fillings later. Spread evenly with a spatula.
- Sprinkle the remaining coconut and cookies on the top of the pie. Gently press into the top of the pie. Then generously drizzle with the caramel and chocolate sauces.
- Put the pie into the freezer to set up. I suggest at least 4 hours, but overnight is preferred.
- When ready to serve, remove from freezer and cut into all the pieces (8-12). (Cutting the pieces at once when frozen makes it easier to do.) Remove slices from pie plate and let thaw slightly on serving plate.
- Serve slices with more caramel and chocolate sauce. And a bit of whipped cream doesn’t hurt.
Inspired by Beyond Frosting
Thin Mint Cookie Pie
Yay!!! It’s Girl Scout cookie season!
I get Girl Scout cookies every year. Typically I order them from one of my coworker’s daughter but being out on maternity leave I missed my chance to order from her. I was a little afraid that I would totally miss out on the opportunity to get those addictive Girl Scout cookies. But then I saw that a local troop would be setting up a table in my office building. Perfect! So I ran down one day and loaded up on this annual treat.
Now Girl Scout cookies are great on their own but I’ve learned that you can enjoy them in a variety of ways, including in baked goods, like the Thin Mint Gooey Cake Bars I made last year. How can you go wrong with adding cookies to a dessert? You can’t! It just makes it better.
 
Well, I had a box of Thin Mint cookies staring me down daring me to get to work. I had plenty of things in mind like cookies inside of cookies, cupcakes, and ice cream but ultimately decided to use the Thin Mints in a pie recipe. A minty, chocolaty pie… yes!!
 
This pie uses the Thin Mints in the no bake crust and then the minty chocolate pudding filling is garnished with whole Thin Mints. A whole cookie with each slice!!
This is such a simple pie to whip up. It takes about 20 minutes of active cook time and, thankfully, you don’t dirty many dishes either.
 
Making the pudding filling is very easy but you can’t rush it or neglect it either. If you cook it on too high of a temperature or don’t mix it enough you run the risk of burning the mixture. If you burn it you have to start over again and use some serious elbow grease to scrub your pot. And you don’t want to go that. You want to eat pie.
Thin Mint Cookie Pie
Makes a 9″ pie, 12 slices
Ingredients
Pie Crust
- 24 Thin Mint cookies
- 4 tablespoons butter, melted
Pie Filling
- 2/3 cup granulated sugar
- 1/3 cup cornstarch
- 1/2 teaspoon Kosher salt
- 4 egg yolks
- 3 cup milk, any fat content (I used non-fat milk)
- 2 Tablespoons butter
- 1 teaspoon peppermint extract
- 1 3/4 cups dark chocolate chips
To create the pie crust:
- Add the Thin Mint cookies to the bowl of a food processor and process until crumbs form.
- Add the melted butter, mix well.
- Firmly press the cookie crumb mixture into a 9″ pie plate.
To make the pie:
- Sift together the sugar, cornstarch, and salt into a 2 quart saucepan.
- In a medium sized bowl, combine the egg yolks and milk. Â Slowly pour milk mixture into sugar mixture and stir to mix.
- Cook the mixture over medium-low heat, stirring constantly, until mixture comes to a low boil. Â Continue to stir continually while it cooks for 1 more minute. Â Remove from heat and stir in the butter and peppermint extract. Â Add the chocolate chips and stir until chips are melted and the mixture is well blended. Let cool for 15-20 minutes, stirring it every 5 minutes.
- Pour into the Thin Mint cookie pie shell. Â Lightly lay a piece of plastic wrap on top of pie filling before refrigerating for several hours until chilled.
- Garnish with 8 Thin Mint cookies around the edge of the pie plate so that each slice would have a cookie.
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Looking for more Girl Scout Cookie Recipes?
Skillet Spinach Pie
Hi my name is Popeye.
Well, it might as well be considering how much spinach I’ve been eating lately. I basically eat spinach every day. For real. I have spinach in salad every day for lunch and then I add more spinach to my diet for breakfast or dinner too in different ways as well. The Greek Quiche I recently made is a perfect option for either meal.
Spinach is just so good for you. It is a low fat food that is high in fiber, protein. As well, it loaded with vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese, niacin, and zinc. Flavonids in spinach also help as antioxidants to keep cholesterol from oxidizing and protect your body from free radicals.  If heart health is a concern that spinach is your friend as it’s great for you cardiovascular system as the magnesium in it helps lower high blood pressure. Overall spinach is a great super food that can be enjoyed in juice form, raw, and cooked. It’s versatile nature makes it easy to incorporate into your healthy diet.
So, here I go again making another spinach packed pie!
This is a fun play on Spanokopita in that it’s served just like a pie instead of the handheld triangles I normally see. They are great as well but I like this ratio of filling to phyllo much more in this pie. I just love spinach and feta so much so my craving is satisfied with this pie. The original recipe called for dill but I just don’t like dill that much so I added some oregano, which pairs well with Greek recipes, instead.
Hope you enjoyed this week’s pie recipe! Get ready for a sweet treat for next week!
Skillet Spinach Pie
Makes 8 serving
Ingredients
- 1/2 stick unsalted butter
- 1 small yellow onion, chopped
- 20 ounces frozen chopped spinach, thawed and squeezed dry
- 1 cup whole-milk ricotta
- 3 large eggs, beaten
- 1/2 cup crumbled feta
- 1/2 teaspoon oregano
- 1 pinch of crushed red pepper
- 1 teaspoon coarse salt
- 1/4 teaspoon pepper
- 4 sheets frozen #10 phyllo dough, thawed
Process
- Preheat oven to 375 degrees.
- In a 10-inch non-stick skillet, melt butter over medium heat. Â Once melted, reserve 2 tablespoons in a small bowl.
- Add the onion to the skillet and stir while cooking until softened, about 5 minutes. Remove the skillet from heat and let cool slightly.
- Stir in the spinach, ricotta, eggs, feta, oregano, crushed red pepper, salt, and pepper.
-
Lay 1 sheet phyllo on a work surface and lightly brush with the reserved melted butter. Lay the sheet, butter side up, over the spinach mixture, folding edges under to fit inside skillet. (Keep the extra phyllo covered while you work.) One at a time, brush remaining 3 sheets and add to the top of the skillet, rotating and scrunching each sheet slightly so edges are offset and the top is ruffled.
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Bake for 25-30 minutes, until golden brown and heated through.
Slightly adapted from Everyday Food, Oct 2013
Easy Greek Spinach Quiche
Inspired by spanakopita, this Easy Greek Spinach Quiche is loaded with spinach and feta. It’s like your taste buds traveled to Greece!
Quiche makes for a wonderful meal you can eat all day long. Enjoy it for breakfast, lunch, or dinner. It’s a versatile meal that is is yummy and adaptable.
…Chocolate Football Hand Pies
It’s Friday! It’s Pie Day!
I’m excited for the Superbowl this weekend! Well, I am excited for the food. I’m excited to watch the game but I can’t realistically say I’ll watch the whole thing. Once Autumn falls asleep I’m quick to follow. Gotta maximize on my zzz’s! And there is DVR so we could always finish the game watching at 2am when we typically gets up for another bottle. Oh how things have quickly changed…
 
Anyway, I am looking forward to making a batch of Ham and Cheese Sliders to snack on during the all-day coverage. As well, I’m definitely making another (mini) batch of these Chocolate Football Hand Pies.
These are perfect to enjoy during The Big Game! They are hand held, quick to prepare, and a great sweet treat to finish off a day of salt, savory snacks.
I suggest that you prepare these in the afternoon so that you can just pop them in the oven at half time to enjoy them warm during the second half!
PS- I think these 2 are ready for The Big Game on Sunday! Okay, I just wanted to share some pics! ha!
Chocolate Football Hand Pies
Makes 12+ servings
Ingredients
- 2 refrigerated 9″ pie dough sheets
- 1/4 cup of flour
- approximately 1 cup of Nutella
- 1 egg
- water
Process
- Preheat your oven to 350 degrees.
- Prepare your egg wash by beating 1 egg with 2 tablespoons of water.
- On a floured surface, smooth out the sheets of pie dough. Using a cookie cutter or stencil, cut out the footballs, at least 24.
- Lay out half of the footballs on your non stick cookie sheets. Put a generous tablespoon of Nutella in the center of the football. Then put a bit of egg wash along the edges.
- Place the top football on the bottom and seal the edges with a fork. Then lightly brush the top with the egg wash and using a knife, gently slice some football laces into the center of the top.
- Bake for 12-14 minutes. Remove from baking sheet quickly and enjoy warm!
No Bake Peanut Butter Pie
This No Bake Peanut Butter Pie has a chocolate cookie crust with a lusciously creamy peanut butter filling on a chocolate crust. It’s irresistible.
It is just too cold lately. I’m calling it quits and I am just going to stay in my PJ’s eating this awesome No Bake Peanut Butter Pie. Pass me a spoon. And an extra pair of cozy socks.
…
My Chippy Cakey Birthday Pie
I am soo sooo sooooo glad it’s Friday. This has been a really long week for me.
On Monday I had a dentist appointment. Not bad but my teeth always hurt for a few days afterwards.
I’ve been sick all week with a cold. Being sick stinks no matter what but with a baby it’s so much worse. I feel extra drained on top of being sick.
My mom’s group that I look forward to every Friday afternoon has been canceled with the sudden announcement of the company closing. I’m glad that our group was at least established since we can at least continue to meet on our own but it was nice to have the space and the leadership from the organization.
And then yesterday Autumn was fitted with a hip brace. She was Frank Breech for most of the pregnancy so this effected the positioning of her hips. Autumn had an ultrasound on her hips a few weeks back and it showed the issue but they wanted to see if time would help fix things, unfortunately it didn’t so she got fitted with a brace. She took it like a champ. I, on the other hand, definitely did not. I totally did more crying about it than her.
It’s not been a fantastic week for me. Nothing earth shattering but just things that added up to a week that has drained me. So pity party of one.
But it’s Friday so it means one day to the weekend. One more day ’till my birthday!
Okay, I don’t love my birthday but I am looking forward to having Price around for it and for the pizza we make to celebrate it. Here’s to a relaxing snowy pizza filled day.
So, for this week’s pie I decided to make something that would be perfect to serve on a birthday. It would need to have cake it in. And yet also be a pie. Well, after searching Pinterest I found this pie that had cookie dough AND cake in it. And of course was topped with frosting. And sprinkles. WIN!!!Â
This recipe uses all store brought ingredients, but you can easily use everything made from scratch. Just do what works for you. No matter what this will be a fun, yummy, unique pie to serve up.
Such a good combination of sweet indulgent things. Totally acceptable for a birthday!!
Chippy Cakey Birthday Pie
Makes a 9″ pie and approximately 8 cupcake sized mini pies
Ingredients
- 1 16.5 oz roll of refrigerated chocolate chip cookie dough, room temperature
- 1 16.5 oz box of Devil’s Food cake mix with ingredients to prepare it according to package directions
- 2 refrigerated pie crusts, brought to room temperature
- 1 can frosting
- Sprinkles
Process
To make the 9″ pie
- Preheat the oven to 350 degrees. Spray a 9″ pie plate and set upon a rimmed baking sheet.
- Roll out 1 sheet of pie dough and line the greased pie plate with it.
- Flatten the cookie dough into 1/2″ thick layer to fit the bottom of the pie crust. Set aside the extra dough for the mini pies.
- Pour the prepared cake batter on top of the cookie dough layer filling the pie crust about 2/3 full to allow for room for the cake to rise. Set aside the remaining batter for the mini pies.
- Using a pie shield or foil, gently cover the edges of the pie to prevent them from browning too quickly.
- Bake the pie for 30 minutes then remove from the oven, discard the pie shield/foil, and return to the oven for another 15-25 minutes or until the top is set and a toothpick inserted near the center comes out mostly clean. Begin checking the done-ness of your pie at the 30-minute mark, as different types of cake mix may alter the baking time.
- Allow the pie to cool completely before frosting and decorating with sprinkles. Cut into wedges to serve and store leftovers airtight at room temperature, up to a day.
To make the mini pies
- Spray 8 cavities of a muffin tin.
- Roll out 1 sheet of pie dough. Using the rim of a glass or a cookie cutter, cut out 8 circles. Line the greased cavities with the circles.
- Flatten the remaining cookie dough into 1/2″ thick layers to fit the bottom of the pie crust.
- Pour the remaining prepared cake batter on top of the cookie dough layer filling the pie crusts about 2/3 full to allow for room for the cake to rise.
- Bake for 15 minutes or until the top is set and a toothpick inserted near the center comes out mostly clean. Begin checking the done-ness of your pie at the 11 minute mark, as different types of cake mix may alter the baking time.
- Allow the mini pies to cool completely before frosting and decorating with sprinkles.
Sourced from The Domestic Rebel
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