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pies

Chocolate Chess Pie

June 13, 2014

Chocolate Chess Pie

ZOMG!

Price and I are getting married a year from today! Woo hoo!

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9 years (10 yrs by then). 2 apartments together. 1 house purchase. 1 new car. 5ish years of college together. countless vacations and adventures. 13 miles in NYC 1 day. 1 super bowl parade. 2 NASCAR races. 1 sunrise on top of Mt Washington. 2 rabbits. 1 dog. 1 delicious baby.

I saved the best for last.

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We have the place picked out but that’s about it. Well, we know colors. But still might change our minds. I picked up a dress for Autumn to wear. It’s super cute! I called like 7 stores to find and then reserve the sizes (I got 2 sizes since I’m not sure what she’ll actually be). I thought I knew what I’d wear but now I’m not too sure. I think we’re gonna make jam for the favor. Music should be fun. Yeah… smart. ugh.

There is plenty to plan but we’re not that stressed since there is plenty of time. We like the DIY approach so I’m sure we’ll do a lot ourselves too. So that will mean I’ll have some cool stuff to share on the blog too. Fun.

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Anyway, this pie is just de-lite-ful. That’s how you spell that right?

This Chocolate Chess Pie is really rich but because the crust is pretty neutral in flavor it’s a nice balance. The chocolate is sweet but not too sweet. It’s a nice intense flavor as the filling uses unsweetened cocoa powder as opposed to a semi sweet chocolate, like I’ve used in other recipes.

The top of the pie has a crisp texture so expect some cracking but that just gives it some style. Right?!? Once you crack through it you’ll get to experience the ooziest, creamest, dreamiest chocolate filling. It’s like experiencing creme brulee. There is just the tiniest hint of coffee flavor from the espresso powder you use in the filling. It goes so well with the chocolate.

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This crust was so good. I think it’s the shortening. It gives it great texture without that much flavor, unlike butter. If you like a sweet crust then add a tablespoon to the dough. This is pretty neutral so it would be great to even use for a quiche.

The original instructions called for the crust to be made by hand by cutting the butter and shortening into the flour and then using a wooden spoon to bring the rest together when adding the water. I opted to just use my food processor instead to mix the dough together, but if you don’t have one then use a pastry cutter or 2 forks. Either way, you’ll end up with a great flaky crust.

While this Chocolate Chess Pie is rich it is not as rich and BUTTERY like the Buttermilk Chess Pie that I shared last week. I commented on how I’d expect to get 12-16 slices out of that pie (I cut 16), but I’d plan on 8 slices with this bub.

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Chocolate Chess Pie

Makes a 9″ Pie

Ingredients

Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup vegetable shortening
  • 1/4 cup butter
  • 4-6 tablespoons ice water

Filling

  • 1 1/4 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon espresso powder or 1/2 teaspoon instant coffee powder (optional)
  • 4 Tablespoons butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten

Process

To make the crust

  1. Butter a 9-inch pie plate or skillet and set aside.
  2. Cut the shortening and butter into 1/4″ cubes. Refrigerate until ready to use.
  3. In a food processor fitted with the dough blade, add the flour and the salt. Pulse a few times to combine.
  4. Add the shortening and butter and pulse until the mixture is crumbly, with pea-sized crumbles.
  5. Gradually add enough ice water to the mixture while pulsing until a ball of dough is about formed.
  6. Pour the dough out onto a lightly floured surface. Form a dough ball and begin to press it out. Then start the process of rolling out the dough out. Roll the dough from the center and after every few passes pick the dough up and rotate it or flip it over. Add more flour to the work surface, as needed.
  7. Once the dough is 1/8″ inch thick, press the pie dough lightly into the bottom and sides of the pie plate. Trim and crimp the edges as needed. Cover the pie plate with a piece of the plastic wrap and place in the refrigerator for at least 30 minutes to overnight.

To make the pie

  1. Preheat your oven to 350º F.
  2. In the bowl of a stand mixer or a large bowl, whisk together the cocoa, sugar, and espresso powder.
  3. Pour the butter into the cocoa mixture and beat on high-speed.
  4. Then add the vanilla extract and eggs. With the mixer speed on high-speed, mix for approximately 2-3 minutes.
  5. Pour the mixture into the unbaked pie shell and bake for 35-40 minutes. The center of the pie will still be a bit soft. Allow to cool on a wire rack for at least an hour before slicing. The pie will continue to set as it cools.

Crust sourced from Add a Pinch, filling slightly adapted from Add a Pinch

Filed Under: Pies and Tarts, Recipes Tagged With: a year of pie, cheese pie, chess pies, chocolate chess pie, pie, pies

Key Lime Pie Sugar Cookie Cups

May 30, 2014

Key Lime Sugar Cookie Cups

We took Autumn for her first swim class on Sunday. OMG! So adorable!!!

…

Read More

Filed Under: Pies and Tarts, Recipes Tagged With: a year of pies, cookie cups, cookie pies, key lime pies, limes, mini key lime pies, mini pies, pies, sugar cookie mini pies, sugar cookie pie crust, sugar cookie pie cups, sugar cookie pies, sweetened condensed milk

Frozen Samoa Cookie Pie

March 14, 2014

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.

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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!

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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…

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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.

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DIG IN!!!

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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

  1. 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.
  2. Gently fold in the Cool Whip until it’s well blended together
  3. 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.
  4. Pour the rest of the filling mixture on top of the fillings later. Spread evenly with a spatula.
  5. 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.
  6. Put the pie into the freezer to set up. I suggest at least 4 hours, but overnight is preferred.
  7. 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.
  8. Serve slices with more caramel and chocolate sauce. And a bit of whipped cream doesn’t hurt.

Inspired by Beyond Frosting

Filed Under: Pies and Tarts, Recipes, Uncategorized Tagged With: a year of pie, caramel, caramel syrup, coconut, frozen pie, Frozen Samoa Cookie Pie, Girl Scout cookies, pie, pies, Samoa Pie

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