pie

My Chippy Cakey Birthday Pie

January 17, 2014

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!!!

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

Chocolate Icebox Pie

January 10, 2014

When I was trying to think of the pie to make for this week I remembered how my best friend made this Chocolate Icebox Pie for their first Thanksgiving in Seattle this year. They enjoyed it so I wanted to give it a try myself.

I’m so glad I did since it was so good!!

I love pies with graham cracker crusts. And obviously a filling made of rich chocolate is gonna find a place into my heart. And stomach.

The pie doesn’t take much time or effort to make so it’s something that you can whip up quickly when you are craving some chocolate. The homemade graham cracker crust is so good but if you’re in a real rush then I’m sure that store-bought one would work as well.

There are not that many ingredients so be sure to use good quality ones, especially the chocolate. As well, if you are melting the chocolate in the microwave, be sure to do it slowly so that you don’t burn it. Burned chocolate makes me sad.

As well, for the crust I strongly suggest putting the cinnamon in as it add a really nice flavor that kicks up the chocolate. And to have a cleanly cut pie, I suggest you cut the pie when it is really cold. This helps get a nice smooth slice and helps the crust stay intact.

This is the kind of pie that is perfect to enjoy after dinner (or maybe before!) or to take to a dinner party. It is simple to make and would be a crowd-pleaser. It makes 8 generous slices but it is so so rich that I could easily see it being cut into 16 thin slices.

This was the first time I made an icebox pie and it won’t be my last. There are so many different varieties that I have plenty to pick from as well. 🙂

Chocolate Icebox Pie

Makes a 9″ pie

Ingredients

Crust

1 1/4 cups finely crushed graham cracker crumbs
1/4 cup sugar
1/2 teaspoon cinnamon, optional
5 tablespoons unsalted butter, melted

Filling

1/3 cup hot water
2 tablespoons Double-Dutch Dark Cocoa
1 tablespoon vanilla extract
1 1/3 cups bittersweet chocolate chips, chunks, or disks
1 1/2 cups heavy cream
1 tablespoon granulated sugar
1/8 teaspoon salt

Garnish, optional

Whipped cream
Chocolate shavings

Process

To make the crust:

Preheat your oven to 375 degrees.
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 8-10 minutes, until it’s lightly browned around the edges. Remove from the oven and cool completely.

To make the filling:

In a small bowl, combine the hot water, cocoa, and vanilla extract and set aside.
Melt the bittersweet chocolate in a microwave or in a double-boiler. Stir the cocoa mixture into the melted chocolate, it will resemble a pudding when completely incorporated.
Whip the cream, sugar, and salt with a hand or stand mixer until soft peaks form.
Gently fold the chocolate mixture into the whipped cream with a whisk or rubber spatula until no white streaks remain.
Spread the pie filling evenly into the cooled graham cracker crust.
Refrigerate the pie for at least 1 hour before serving, or until the filling is set and firm.
Garnish with whipped cream and chocolate shavings prior to serving.

Sourced from King Arthur Flour

Chocolate Chip Cookie Pie

January 3, 2014

I enjoyed last year’s Thirsty Thursday’s posts so much that I started to think of another series that I could tackle. I wanted to do something that was a bit more of a challenge for me. I was thinking of breads and pizzas but then I would be eating a lot of carbs and cheese. And neither of of those are easy to share with other, which is what I really like to do. So I kept thinking and decided that I would have a year of PIES!!!!

I want to conquer making homemade crusts, creating lattice top pies, making the perfect crimped edge, and creating the perfect filling. This will be a year of fruit pies, chess pies, savory pies, chocolate pies, and meringue topped pies. There will be deep dish pies, tarts, mini pies, and hand pies. This will be an awesome year. 🙂

So I am kicking this year off with this Chocolate Chip Cookie Pie. It’s the combo of 2 great things… chocolate chip cookies and pie!!! And it’s just as amazing as you imagine.

The key to making this super simple pie is slowly incorporating the ingredients into each other. This makes the pie really smooth and light in texture. As well, the butter needs to be really soft as you are adding it into the rest of the beaten ingredients and you really don’t want any lumps.

The pie is best right out of the oven but if you can’t enjoy it right then you should just microwave it on a low power level until it is warmed through again. It makes the chocolate chips ooey gooey and irresistible.

____________________

Stay tuned for another irresistible pie recipe next week!

Chocolate Chip Cookie Pie

Serves 8

Ingredients

1 9″ pie crust
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup all-purpose flour
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup (6 oz.) Semi-sweet chocolate chips
1 cup chopped nuts, such as walnuts

Process

Preheat oven to 325 degrees.
Place pie crust in pie plate.
Beat the eggs in a large mixing bowl or in the bowl of stand mixer on high speed until foamy.]
One at a time, slowly beat in the granulated sugar, brown sugar, and flour until each is incorporated into the eggs. Beat in the softened butter. Stir in the chocolate chips and nuts. Spoon the mixture into the pie shell.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on a wire rack. Serve warm with whipped cream or ice cream, if desired.

Sourced from Nestle

Key Lime Pie

July 6, 2013

So I have been trying to ‘spice up’ the massive amounts of water I drink on a daily basis with slices of limes. But really it just makes me want mojitos and margaritas. Dang it!

…

5.10-12: Weekend Recap

May 13, 2013

{Friday night} home early | price getting drinks with old co-workers | pierogis for dinner | super tired | Can’t Hardly Wait | fall asleep | pick up Pricer | bed

{Saturday} egg mock muffins with apples | went to Haymarket | cleaned the fridge | watched DVR’d shows | nap #1 | showers | Shake Shack | The Container Store | nap #2 | pasta w fresh sauce & pesto for dinner | watched NASCAR race | bed

{Sunday} Price got up with Kemper at 6am | I slept ’till 8am | made french toast | newspaper | SNL | Sunday Morning | talked to my mom | Pet Smart for a new collar & leash | Target | Price did lots of laundry | lunch | grocery shopping | made couscous salad | made tar heel pie | sorted coupons | watched DVR’d episodes of The Middle | blogging | dishes | bed

tired

ouch

Coconut Cream Pie- SRC

March 25, 2013

It’s Secret Recipe Club time again!!

As usual I told Price to check out the blog and to pick out the recipe that I should make for this month. I only specified that I didn’t want to make a cake or cookies. So Price headed over to My Beautiful Disasters and checked out the recipes that Casey has made. He picked out the Coconut Cream Pie as I’ve been saying that I want to try to make more pies.

We loved this pie. It was so easy to make and tasted so good. Casey remarked that when she made it that it didn’t set up well. I didn’t have trouble setting it up but I did recently cook a chocolate pudding pie so I figured I would make sure I get it thick enough while cooking it instead of having it set up while chilling, just like when I that one. It just took some time and patience to stand there and stir constantly but it totally was worth it.

I’m so glad that Price picked this recipe from Casey’s blog. It was a fantastic recipe to make for SRC. I only wish I had planned enough in advance (when will I learn?!?!) to make her homemade pie crusts. I just grabbed a 9″ pie crust from the grocery store and baked it according to its instructions and let it cool completely. Simple. The only thing I did different was that I used the coconut extract instead of the vanilla extract in the whipped cream. I just wanted it to scream coconut!

If you love coconut then you’ll love this coconut cream pie!

Coconut Cream Pie

Makes 12 slices

Ingredients

1 pre-baked 9-inch pie shell

Coconut Cream Pie Filling

4 egg yolks
2 cups milk
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
3/4 cup shredded sweetened coconut
2 tablespoon butter
1 teaspoon coconut extract

Whipped Cream

1 cup whipping cream, whipped
1 tablespoon powdered sugar
1/2 teaspoon coconut extract
1/2 teaspoon vanilla extract

Coconut Topping

1/2 cup of shredded sweetened coconut

Process

Use either a purchased pie crust or a homemade one. Pre-bake according to instructions/recipe, allow to cool completely.
Preheat the oven to 350. On a rimmed baking sheet, spread out the 1/2 cup of the shredded coconut. Toast for 5 minutes, or until golden brown. Let cool.
To make the filling, combine the yolks, milk, sugar, cornstarch, and salt in a heavy bottomed saucepan; mix well. While continuelly stiring, cook slowly over medium low heat until the mixture bubbles and begins to thicken. Reduce to low and stir in the coconut and butter. Continue to cook and stir until very thick, approximately another 5 minutes. Remove from the heat and stir in the coconut extract.
Cool the filling approximately 10-15 minutes prior to pouring into the pie shell.
Whip the whipping cream over medium speed. Once it begins to thicken, add in the powdered sugar and extracts.
Evenly spread the whipped cream over the cooled pie. Sprinkle the toasted coconut over the whipped cream. Serve chilled.

_____________________

Check out the rest of the reveal day posts!

Check out my previous Secret Recipe Club Posts

____________________

Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Gone to Heaven Dark Chocolate Pie

February 13, 2013

Some something magical happened at Christmas…

My mom got me a 12-cup food processor. Oh, the joy! I have wanted a food processor for so long. I’ve managed to make pestos and sauces in our blender but it is just the same. So I knew having a food processor would making pesto, sauces, mayo, grated cheese, and ground meat so super easy. But best of all I was looking forward to making pie dough in it.

I’ve been pinning different pies like crazy on Pinterst. My “Sweets-Pie” board is filing up. I have some plans to start to tackle the pins this spring. So, well, you’ve been warned. The first thing that jumped out to me was a Dark Chocolate Pie from One Ordinary Day and I knew I had to make it asap. But guess what… no need to use the food processor as it has a graham cracker crust. Well, go figure! ha!

Making a graham cracker crust is so easy so I felt I should make my own instead of buying one. Plus this was when we were snowed in last week so going out for a pie crust was not an option. Just 3 ingredients and a bit of mixing and you’re already half way done to a homemade graham cracker pie crust. The one disadvantage of making the crust is that is thicker than a store-bought crust, which meant I could not get all of the pie filling in the pie. Oh the horror! A bowl of just chocolately pie goodness. noms!

The pie is basically a cooked pudding so it is quick and easy to make. You really need to keep stirring the mixture while it is heating up since you don’t want clumps or for it to burn to the pan. My mixture didn’t come to a boil as I have the tendency to burn milk to pans (and then subsequently swear at them or throw them out) so I cooked the filling on a medium-low heat. This meant the overall process took 25 minutes. The most important thing is for it to cook and thicken so I don’t really think boiling is key.

Try this pie. You can whip it up easily. Perfect for Valentine’s day to show the person you love that they deserve something sweet (besides you). Or make these at any time to show yourself that you deserve the best chocolate pie.

Gone to Heaven Dark Chocolate Pie

Servings 12 slices

Ingredients

Graham Cracker Pie Crust

2 cups graham cracker crumbs
1/2 cup melted butter
1/3 cup sugar

Chocolate Pie

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 2% milk)
2 tablespoons butter
1 tablespoon pure vanilla extract
1 3/4 cups dark chocolate chips
whipped cream nad chocolate shavings, optional for garnish

Process

To create the pie crust:

Preheat oven to 400 degrees. Spray a 9-inch pie plate non-stick cooking spray.
Combine all of the ingredients.
Evenly press the crust into the bottom and up sides of the pie plate.
Bake for 10 minutes, until golden brown. Let cool completely.

To make the pie:

Combine the sugar, cornstarch, and salt in a 2 quart saucepan.
In a medium sized bowl, cmbine egg yolks and milk. Slowly pour milk mixture into sugar mixture and stir to mix.
Cook the mixture over medium heat, stirring constantly, until mixture comes to a boil. Boil while continually stirring for 1 minute. Remove from heat and stir in the butter and vanilla extract. Add the chocolate chips and stir until chips are melted and the mixture is well blended.
Pour into the graham cracker pie shell. Lightly lay a piece of plastic wrap on top of pie filling before refrigerating for several hours until chilled.
Garnish with whipped cream and shaved chocolate before serving.

Brownie Pie

November 12, 2012

I love to get mail. I used to have pen pals when I was younger. One was from Finland and she used to write the date D-M-Y. I loved it for some random reason. Well now without pen pals I just get bills, magazines, and some packages. I love the arrival of my monthly Studio Calico kit. I just get so giddy with anticipation and once it gets here I love that the package holds so many creative possibilities Well, I was just as giddy for the arrival of Tate’s Bake Shop: Baking For Friends. As soon as I finished interviewing Kathleen King I bought her new book. I could not wait for it to come that I upgraded my prime and got it the next day. I just could not resist waiting to get my hands on that book.

Once I was able to browse the book I got myself into some trouble picking out what to make first. I was drawn to so many different recipes because of their ease. I love baking but I love to find simple recipes because I am so busy I just can’t spend so much time of something that I don’t eat. I’m glad Kathleen focuses on keeping her recipes simple but delicious. The book has over 120 recipes of muffins, scones, quick breads, pies, cupcakes, and cookies. Out of all of that I was really struggling to decide on Rocky Road Muffins (pg 31), Apple- Italian Plum Deep Dish Pie (pg 69), Brownie Pie (pg 71), and Pecan Squares (pg 138). I finally decided on the brownie pie and I think I made a great choice.

The Brownie Pie is a really simple, really rich dessert. Just a few ingredients and a few minutes of manning the mixer and you’re on our way to a chocolaty delight. This really works for any number of people as it’s great for sweets addicts to chocoholics and people who keep to a gluten free diet. It covers all bases and does so perfectly. The recipe calls for even more chocolate stating that a slice is to be served with a smear of nutella and whipped cream. I served this with some whipped cream and fresh raspberries and blackberries since I just wanted it to be a tad bit lighter when serving it as the pie is so rich. Grab yourself a glass of milk and a slice and enjoy!

Brownie Pie

serves 8 to 10

Ingredients

12 ounces of semi sweet chocolate chips
1 stick of salted butter, at room temperature
1 teaspoon vanilla extract
5 eggs plus 4 egg yolks, at room temperature
1/3 cup packed dark brown sugar

Process

Preheat the oven to 325 degrees. Prepare a 9-inch glass pie plate by lightly buttering it.
In a microwave safe bowl combine the chocolate chips and pieces of the butter. Microwave on 50% power for 2 minutes, stir the chocolate every 30 seconds.
In a large bowl or stand mixer, beat the eggs on high until thickened and light in color, about 3 minutes. Add the brown sugar the mixture is light and fluffy. Incorporate the melted chocolate. Pour into the prepared pie plate.
Bake for 45 minutes, or until a toothpick inserted in the center is clean upon its removal. Let cool on a wire rack.
Serve with whipped cream, berries, caramel sauce, or nutella.

French Vanilla Peach Pie

October 5, 2011

I’m gonna sneak in one last summer recipe before I switch over to fall related things with apples, pumpkin and cranberries. I was just in Charlotte and it was warmer there than Boston and I saw peach pies for sale there. So let’s just say this pie is dedicated to Charlotte.

I never made a peach pie prior to this one. I always stuck with cobblers when I had stone fruit at hand. I don’t know why I always limited myself. It’s not to say that only making delicious cobblers is limiting but I don’t know why I never really considered to make a pie before. It’s super simple and lighter than a heavy biscuit cobbler, making it perfect for an end of summer dessert.

As with all fruit pies, I think that this pie is better the next day. As temping as it is to pull it out of the oven and dive in I think that giving the pie an over night to let the flavors intensify makes it so much better. Most of all, this allows for the sweet syrup that was created from the fruit juices and sugar to thicken, which makes cutting and serving easier. Well, at least, a tab bit less messy.

French Vanilla Peach Pie

*makes 1 8″ pie*

Ingredients

8 large fresh peaches
1 /2- 3/4 cup of vanilla infused sugar
2 tablespoons unsalted butter
1 8″ pie crust, top and bottom

Process

Preheat oven for 425.
Roll out 2 discs of dough. Set bottom dough in pie plate, refrigerate. The top crust will be set aside.
Cut peaches into cite size pieces.
In a large bowl, combine the peaches and vanilla sugar. Coat all peaches completely.
Cut top crust into 3/4″ wide strips.
Place peaches in the bottom crust and then cover with the strips of pie crust in a lattice design.
Place the small pieces of butter in the places where the crust is open to the fruit.
Bake the pie on a sheet tray at 425 for 10 minutes. Turn the oven down to 350 and continue to bake 35 minutes, or until crust is lightly browned.

Cranberry Apple Pies

October 18, 2009

Apple Pie is my thing. I won a pie contest at our local library when I was 5/6… no, really ask my Mom! I totally rocked it. Plus I used a Pillsbury crust which made all those grandmas pissed to no end since my pie with store bought crust kicked their pies bottoms with homemade crusts. Must dig that photo out somewhere. (Get on it Mom!) Well, since then I have to make apples pies in the fall. HAVE TO. I signed up for a Meetup event that was a mac and cheese/ pie cookoff so this required me stepping up my game and trying something new. I saw a recipe for an apple cranberry crumb pie in my new gourmet magazine that sounded good but since I hate crumb toppings I had to do things my way.

I was happy with the outcome of my pie since the sweet apple was balanced by the tart cranberry. Plus the cranberries still had a bit of that burst in your mouth consistency. I typically make pies that stack up really high but since I was pressed for time and space in my tiny ‘oven’ I made them average, I guess you could say that. While at the meetup people were saying how interesting and good mine tasted with the cranberries and something else, something they could not figure out. Well that something was ginger. I had an impulse to add some ground ginger and I guess it paid off. Although I used cornstarch, like usual, it still bubbled over. I’m guessing it’s due to the fact that the cranberries gave off more liquid than I expected ( I adjusted the recipe to reflect this). Luckily I put my pie on a sheet pan incase this would happen, also, its easier to take out of the oven for me.

Cranberry Apple Pie

2 crusts for a 9″ pie- homemade or store-bought

7 Cortland apples, peeled, cored, sliced into pieces

1/2 a bag of fresh cranberries, washed- look through for stems

1/2 cup of granulated sugar

1 tablespoon of cinnamon

1 teaspoon of pumpkin pie spice

1 teaspoon of ground ginger

zest of 1 orange

juice of 1 orange

2 tablespoons of vanilla extract

3+ tablespoons cornstarch

Preheat oven to 425.

Peel. core, and slice apples. In a large bowl combine the apples, cranberries, and all other ingredients. Mix well. If there is a lot of liquid add a bit more cornstarch to thicken it.

Put 1 crust into 9″ pie plate. Carefully, add all apples and cranberries into pie crust. Cover with the other crust. Trim the edges/excess and cut slits in top crust.

Bake for 15 minutes at 425. Turn oven down to 350 to continue baking, approx 45 minutes. If the crust starts to darken add tinfoil around crust or slip on a crust shield.

Let pie cool 15 minutes before serving. The cooling allows for the juices to thicken.

Serve and enjoy 🙂