Chocolate Peanut Butter Pie with Pretzel Crust

I'm not really a pie person.  But, there are a few times a year where it's practically required to make and/or eat pie. I grew up eating, and actually loving, lemon meringue pie.  I like a good pumpkin pie as well.  Come to think of it, maybe it's just the crust I can't get on board with.  Yes, crusts are beautiful and buttery and flaky, but to me, it's just plain, boring and almost tasteless.  I often just eat the filling right out of the shell.

Anyway, over the years, I've embraced pie more and more and have found my favorites that I can make over and over and genuinely enjoy.  Take this blackberry pie for example.  So good! And this egg nog pie, just in time for the holidays.

This pie today takes the cake!  It's everything you want in a dessert...chocolate, peanut butter, smooth and crunchy, salty and sweet.  The whole shebang!

Chocolate Peanut Butter Pie with Pretzel Crust
for the crust:
2 cups finely crushed pretzels (4 cups whole pretzels) 
13 Tbsp. butter, melted 
1/4 cup brown sugar 
1 9-inch deep dish pie pan 

for the chocolate filling:
8 oz. good quality dark chocolate (use a bar, not chips) 
16-20 large marshmallows 
1/2 cup milk 
1 cup heavy cream 
1 tsp. vanilla 

for the peanut butter whipped topping: 
1 cup heavy cream 
1/4 cup smooth peanut butter 
2 Tbsp. powdered sugar 
1/2 tsp. vanilla 


Preheat oven to 350 degrees F.

Combine all ingredients for crust. Press firmly into pie pan and bake at 350 degrees F for 10 minutes. Cool completely. 

In a double boiler over medium low heat, melt chocolate, milk and marshmallows. Whisk until smooth. Remove from heat and cool. Whip 1 cup of heavy cream until stiff and fold into cooled chocolate mixture. Fold in vanilla. Pour into cooled crust and chill. 

In a mixing bowl, whip remaining cup of heavy cream until stiff. In a separate bowl, whisk about 1/3 of the whipped cream into the peanut butter, powdered sugar and vanilla. Gently fold in the rest of the whipped cream. Spread the whipped topping on top of the pie and chill until ready to serve. 

Garnish with chocolate curls and crushed pretzels, if desired.

Lemon Cream Tart with Macadamia Nut Crust

I think lemon is one of those quintessential flavors of spring.  Maybe it's one of those flavors that you either love or hate.  But we just love it here! Especially when it comes in the form of dessert.  I decided to make this Lemon Cream Tart for Easter this year and it was delicious. The tart shell is salty and buttery, crispy and slightly sweet and made with roasted macadamia nuts (which I also love). The filling is a simple lemon curd mixed with fresh whipped cream.  What could be better? The combination is heavenly and it would make a lovely addition to any spring or summer menu.


Lemon Cream Tart with Macadamia Nut Crust
for the crust
1/2 cup macadamia nuts, roasted and salted
1 cup flour
1/3 cup powdered sugar
1/3 cup butter
1 Tbsp. cold water

for the lemon curd
zest of 3 lemons
1 1/2 cups sugar
1 stick unsalted butter
5 large eggs
1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
1/8 tsp. salt

1 cup whipping cream, cold
1 Tbsp. powdered sugar
1 tsp. vanilla extract

fresh blueberries for garnish, if desired


Preheat oven to 375 degrees F. Put all the ingredients for the crust into a food processor fitted with a blade attachment.  Blitz until it resembles a coarse meal.  Press into a 9-inch tart pan and bake  for 11-13 minutes. Remove from oven and allow to cool completely.

For the lemon curd, add all ingredients into a medium saucepan.  Cook over medium heat until butter is melted, stirring frequently.  Increase heat to medium-high and cook until thickened, whisking constantly; about 8-10 minutes.  Pour into a bowl and cover with plastic wrap, pressing it down on top of the curd to prevent film from forming.  Chill in refrigerator.

When the curd and tart shell are cooled.  Make the whipped cream.  Pour cold cream into a mixing bowl.  Whisk on high until stiff peaks form.  Mix in the powdered sugar and vanilla.

To assemble the tart, mix 1 cup of the whipped cream with the chilled lemon curd. Pour into tart shell and freeze 2 hours before serving. Remove from freezer 5-10 minutes before serving and add fresh blueberries for garnish.  Keep leftovers covered in the freezer.

Egg Nog Cream Pie with Gingersnap Crust, Raspberry Sauce and Mascarpone Whipped Cream

Looking for a fabulous dessert to take to a holiday party this week?  Look no further! This Egg Nog Pie will knock the socks off your guests and leave them wanting more.

In my family we take egg nog very seriously. In fact my older brother uses the smallest glass possible to drink his egg nog so that the least amount is lost on the sides of the cup.  Whatever, I just drink it from the carton, haha! NO really, I do.  When I first got married and went to family Christmas parties on my husband's side, they always added sprite to their egg nog.  Not this girl, not the watered down version. I like it straight up.

So, as you can guess by the number of pie recipes on the blog, I don't do pie much.  It's not my favorite dessert, especially the fruit kind.  BUT, my husband loves it.  I've had several opportunities to go beyond my comfort zone lately and make pie and I think I might be getting into it.

At our church Christmas party this year there was a pie bake-off, so I decided to stretch my wings again a little.  I usually take this Egg Nog Gingerbread Trifle every year, also amazing, but since it was pie this year, I decided to turn that dessert into THIS pie.  You guys, SERIOUSLY. SO. GOOD!  And it even won best overall pie.  So, don't wonder what dessert to make this week, I've got you covered.



Egg Nog Cream Pie with Gingersnap Crust, Raspberry Sauce
 and Mascarpone Whipped Cream

for the gingersnap crust:
2 cups gingersnap crumbs
5 Tbsp. melted butter
2 Tbsp. sugar

for the egg nog custard:
1/2 cup plus 2 Tbsp. sugar
1/4 cup cornstarch
1/8 tsp. salt
1/2 cup heavy cream
5 large egg yolks, slightly beaten
2 cups good quality egg nog (not low fat)
1 tsp. vanilla extract
1/2 tsp. rum extract
2 Tbsp. unsalted butter

for the raspberry sauce:
6 oz. frozen raspberries
1/4 cup sugar
1-2 tsp, cornstarch

for the mascarpone whipped cream:
4 oz. mascarpone cheese
1/4 cup powdered sugar
1 cup heavy cream
1 tsp. vanilla


Preheat oven to 350 degrees F.

Combine gingersap crumbs, sugar and melted butter in a small bowl.  Mix until well combined.  Firmly press into a 9-inch pie pan.  Bake 10 minutes.  Cool on the counter.

In the mean time, prepare the custard filling.  In a medium saucepan, mix together sugar, cornstarch and salt.  Whisk in heavy cream, egg yolks and egg nog. Bring mixture to a simmer over medium heat, whisking constantly, until mixture becomes thick and smooth. This may take 5-10 minutes to thicken.  The finished texture will be very thick but not gelatinous. Remove from heat and stir in vanilla and rum extracts and butter.  Pour custard into pie shell.  Cover with plastic wrap, pressing it down against the custard so it doesn't form a skin. Refrigerate pie until it is completely chilled.

While pie is chilling, make the raspberry sauce.  Combine raspberries and sugar in a small saucepan and heat over medium-high heat 5-10 minutes until is becomes sauce-like. Whisk in cornstarch, making sure there are no lumps, and bring to a boil.  Boil about a minute until thickened.  Remove from heat and chill in refrigerator.

Make whipped cream just before assembling the pie.  With electric beaters, beat together mascarpone and powdered sugar. Add whipping cream and vanilla and beat until stiff peaks form.

To assemble the pie, spread cooled raspberry sauce over the top.  Then, either pipe or spread on the whipped cream.  Serve immediately or continue to chill until ready to serve.

Homemade Peach Pie with Vanilla Bean Crust

So, apparently August was National Peach Month.  Had no idea.  Peaches are just about my favorite thing to eat in the summertime.  I usually buy a bushel of local peaches every summer to can and freeze but this year they kept evading me!  Finally I got my hands on some and couldn't wait to bring them home.

So, after I took care of most of the peaches I asked my husband if he wanted me to make anything special with them. He immediately went to pie.  Surprised?  Not a bit.  He likes pie, I don't so much, hence the lack of pie posts on the blog.  However, it is my duty to be a good wife and actually bake him what he wants once in a while.  So, I happily obliged.

I get a bit obsessive when trying to find a recipe, because it has to be PERFECT!  This time was no exception, I think I combined about three recipes to get what I wanted.  The result: hubby loved it! The crust was nice and flaky with just a hint of vanilla bean and the filling was every bit as it should have been; soft, juicy peaches, nice warm spices and slightly sweetened.

Since I don't do pie, the crust kinda freaks me out.  Obviously I wanted it to look perfect but since I hardly ever make it, I have little experience.  Instead of lopping one whole crust on the top and pinching and pressing until it could get it to look right, I decided little circles would be perfect and a little unique to boot.


Peach Pie with Vanilla Bean Crust
for the crust:
2 cups flour
1 tsp. salt
3 Tbsp. sugar
1 cup unsalted butter, chilled and cut into cubes
1/2 cup ice water
1 Tbsp. vanilla bean paste (or 1 vanilla bean, scraped)

for the filling:
8 cups fresh peaches, peeled and sliced
1 1/2 Tbsp. fresh lemon juice (about 1 small lemon or 1/2 a large)
1/3 cup brown sugar
1/3 cup granulated sugar
1/4 tsp. cinnamon
1/8 tsp. ground nutmeg
pinch sea salt
3 Tbsp. flour


1 Tbsp. milk
Coarse sugar, for sprinkling


In a food processor fitted with a metal blade, combine the flour, salt, sugar and chilled butter.  Pulse until mixture resembles a coarse meal.  Transfer to a mixing bowl.  Add ice water and vanilla bean paste. Fold dough until it comes together and forms a ball.  Don't work it too much or it will turn out chewy.  It's ok if there's a few crumbs, just press it into the dough.  Divide the dough in half and form two discs. Wrap in plastic wrap and refrigerate for at least an hour.

When ready to bake, preheat oven to 425 degrees F.

In a large mixing bowl, add peaches, lemon juice, sugars and spices, salt and flour.  Stir to combine.

Roll out each disc of dough into about a 13-inch round.  Lay the first one into the pie pan, cutting off any extra and fluting the edges.  Pour the pie filling on top of the crust.  Using a cookie cutter or whatever you can find, cut small circles, about 1 1/2-2-inches, from the second round of dough and place them on top of the filling, in concentric circles.

Brush the top and edges of pie with milk and sprinkle with coarse sugar.  Place pie pan on a cookie sheet and put in the oven.  Bake for 20 minutes.  Reduce heat to 375 degrees F and continue baking another 40 minutes or until filling is bubbling and crust is slightly browned.

Remove from oven and cool on a wire rack at least 3 hours.



Source: Crust adapted from Hot Polka Dot, and filling adapted from Sift and Whisk.

Blackberry Balsamic Pie with Sea Salt Walnut Crumble

I don't eat much pie, even less fruit pie, so it goes without saying that I pretty much NEVER even make pie, except this one maybe once a year on Thanksgiving. Sad for my husband because he likes pie and, again, I rarely make them.  So, making this pie was BIG for me! 

I found this recipe on Pinterest and pinned it quite a while ago but never found much occasion to make it...'cause I never make pie, hehe!  But the ingredients intrigued me and it did look good. Anyway, blackberries came in season and I got a killer deal on a bunch recently so I bought quite a bit, mostly to freeze for smoothies but I saved a few containers out. 

We had some friends over for dinner and served these sliders and I thought this pie would be a good accompaniment, especially since my friend loves fruit desserts.  WOW!  It was love at first bite. I couldn't wait to devour the whole piece.

Now, I'm sure you pie lovers have your own favorite pie crust recipe that you use, so go ahead and use whatever you like .  For the rest of you non-pie makers, like me, go ahead and buy a crust, I give you permission.

Pie-lover or not, you need to make this pie!!  It will convert even the stubbornest.


Blackberry Balsamic Pie with Sea Salt Walnut Crumble

for the crust:
1 store bough deep-dish pie crust, or your favorite homemade one

for the filling:
4 1/2 cups fresh blackberries (about 3 6-oz containers)
1/2 cup granulated sugar
1/4 cup brown sugar
2 Tbsp. + 1 tsp. cornstarch
2 Tbsp. balsamic vinegar
zest of 1 lime (I squeeze a little juice in there too)

for the crumble:
1 cup rolled oats
1 cup chopped walnuts
1/2 cup flour
1/2 cup brown sugar
1 tsp sea salt
4 oz. unsalted butter, chilled and cut into pieces

Prepare pie crust and preheat oven to 400 degrees F.

Combine all filling ingredients in a mixing bowl and lightly toss to evenly coat blueberries.

In a food processor with a chopper blade add the ingredients for the crumble.  Pulse a few times until mixture resembles a coarse meal-same process for making a pie crust. If you don't want the oats to become powder, you could leave them out until the butter is cut in, then add them in a pulse a time or two more to mix them in.

Spoon pie filling into prepared (unbaked) crust.  Sprinkle the crumble over the blackberries, completely covering them.  Bake for 45-50 minutes or until filling is bubbly and topping is brown and crisp. About half way through baking, lightly tent a piece of foil over the pie so it doesn't brown too quickly.

Cool and serve warm or at room temperature.


SOURCE: Design Sponge

Asparagus and Smoked Cheddar Quiche

I have a thing about smoked cheese. I absolutely love it! However, it wasn't until recently that I discovered that some smoked cheeses are "processed cheese product." They can't  even label it cheese, they have to say cheese product.  Well that was a big turn off and a big no no in my book as we have spent the last few years trying to eliminate processed foods from our diet.

Luckily I live close enough to a Trader Joe's and a Whole Foods Market, both of which have great cheese sections.  On a recent trip to WF, I scored some smoked white cheddar that I could not wait to try!!  Cheddar is probably my most favorite smoked cheese. I don't remember how I decided what I would use it for, I think it was because asparagus was on sale that week (see mom I don't spend every penny on expensive food!!).

Anyway cheese, asparagus, eggs, it just made sense.  This quiche was delicious. I think the only thing that could have made it any better would have been if I tossed in some leftover Easter ham.

So since Easter is this weekend and you may have a day or two off, make this for Sunday brunch. And invite someone special over to share it with. Have a sacred day!

Asparagus and Smoked Cheddar Tart

1 cup flour

6 Tbsp. butter, cubed

1/2 cup smoked cheddar, finely grated

5 eggs

3/4 cup milk

1/2 cup smoked cheddar, grated

about half a bunch tender green asparagus stalks, washed and trimmed

pinch of salt and freshly cracked pepper

 

Put flour and cubed butter into a food processor with a chopper blade and and blend until it resembles a coarse meal. Add the grated cheddar pulse the food processor just a couple of times to incorporate. Add 3 tablespoons cold water and mix until it forma a dough ball. Do not over-process. Alternatively you can make the pastry by putting the flour in in a mixing bowl and cutting the butter in with two knives.  Add the cheddar, kneading to incorporate then add the water and knead until the pastry comes together to form a ball. Knead just until it comes together, do not over work the dough.

 

Wrap the dough in plastic wrap and chill for 5 minutes.  Meanwhile, butter a tart pan and preheat oven to 350 degrees F.

 

Lightly dust the work surface with flour, roll out the pastry and press it in the tart pan. Using the tines of a fork, poke holes all over the tart shell.  Bake for 20-25 minutes.

 

In a mixing bowl, whisk eggs, milk, salt and pepper.  Sprinkle half of remaining cheese on the bottom of the tart shell.  Layer asparagus then pour egg mixture into the shell.  Top with other half of remaining cheese.

 

bake 30-35 minutes, or until eggs have set.

 

 

 

SOURCE: What's For Lunch Honey?

 

 

Apple Sausage Cheddar Quiche

We had some guests Christmas morning and I wanted to make something a little special. We make pancakes all the time so I wanted to stray from our norm, and my husband suggested a breakfast casserole. I went straight to my Southern Living cookbook. It didn't take long for me to make up my mind about what to make, this quiche jumped right out at me. I knew it would be perfect. I also thought it would balance out the cinnamon rolls we were also having.

This is slightly different than your typical quiche and it's not quite as heavy and rich. I used my own chicken sausage and think using the homemade sausage really makes a difference here. It adds to the great flavor without all the grease, salt, MSG and who knows what else in other sausages.

Apple Sausage Cheddar Quiche
1 9-inch pie crust (store bought or homemade)
1/2-1 lb. chicken sausage
1 1/2 cups (6-oz)shredded Cheddar cheese
1 cup peeled, chopped cooking apple (I used Granny Smith)
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 tsp. dried basil
1/8 tsp. garlic powder
4 large eggs, beaten
1 cup milk
Paprika

With your pie crust fitted in a pie plate, prick bottoms and sides of pie crust with a fork. Bake at 400 degrees F for 8 minutes.

Brown sausage in a large skilled, stirring until it crumbles. Drain and cool.

Combine sausage, cheese and next 5 ingredients; spoon into prepared crust. Beat eggs and milk until blended and pour over sausage mixture. Sprinkle lightly with paprika.

Bake at 325 for 50-60 minutes OR until set. Don't take it out too early.

SOURCE: Adapted from The Ultimate Southern Living Cookbook

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Sour Lemon Pie

I know this picture is not much to look at but if you're in to lemon, keep reading because this pie is lemony-licious. I'm not really a pie person usually unless it's lemon something or other. I've been making this pie for a few years now and my family all loves it. I got this recipe from a friend who invited us for Thanksgiving dinner one year where this pie was served. We make it every year now.

Sour Lemon Pie
1 cup milk
1 cup sugar
1/3 cup cornstarch
zest of 1 lemon
1/2 cup + 2 Tbsp. fresh lemon juice (1-2 lemons)
3 egg yolks
1/4 butter
1 cup sour cream
1 1/2 cups cool whip

1 baked and cooled pie crust


Warm milk and sugar in a saucepan. In a small mixing bowl, combine cornstarch, lemon juice, lemon zest and egg yolks and set aside. When milk mixture is almost to a boil, add lemon mixture, whisking constantly. Bring to a rolling boil, continuing to stir constantly. Take off heat and add butter. Let cool slightly then add the sour cream and cool whip. Whip until fluffy then Pour into baked pie crust and chill. Top with additional cool whip, if desired.

Chicken or Turkey Pot Pie

This pot pie was FABULOUS! There was hardly any left after dinner. This is my new favorite comfort food. Recipe update 3/2/10:The first time I made this, it was right after Thanksgiving and I used leftover turkey. Today I made it again with leftover chicken I previously roasted. Instead of doing one pie, I used ramekins and made individual pies. I made 4 ramekins, which used about 1/2 - 2/3 of the filling and about 1 pie crust. We enjoyed it as much this time as we did the first!

1 pie crust (homemade or store bought)
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups leftover chicken or turkey, light and dark, diced or shredded
1/4 cup flour
2 cups low-sodium chicken or turkey broth
splash of white wine (optional)
1 cup milk
Frozen peas (eyeball it-to your liking)
Frozen corn (eyeball it-to your liking)
1 tsp. poultry seasoning
salt and pepper to taste

Preheat oven to 400 degrees. Melt butter in a skillet or dutch oven. Add onion, carrots, and celery, and cook until translucent; 4-5 minutes. Add chicken/turkey and stir. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.

Pour in broth, stirring constantly. Splash in wine, if desired. Pour in milk. Add frozen peas and carrots.

Bring to a slow boil and allow mixture to cook and thicken for a few minutes. Add salt and pepper to taste (do not under season), and poultry seasoning, to taste. Do one final taste at the end and season as necessary.

Pour mixture into a casserole dish or deep pie pan. Roll out crust so that it’s about 1 inch larger than the pan you’re using. Place the crust on top of the pot pie mixture, and press crust into the sides of the dish. Cut vents in the top of the crust.

Bake for 30 minutes or until very golden and bubbly. Allow to cool for a little bit before serving.

SOURCE:Adapted from Pioneer Woman

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