Category Archives: Pie

Peppermint Brownie Pie

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As soon as I saw this recipe on my Google reader I knew I had to make it because it contained chocolate and peppermint, one of my favorite things bout the holidays. Seriously, you do not know how much I adore recipes that contain this perfect pairing. Everyday for finals week I ordered a peppermint mocha before heading off to the library and I would be so jittery from drinking my coffee so quickly but nevertheless it was delicious. I made this for a get together with some of my closest friends who I love to bake for. It especially made a perfect late night snack at 12 pm when we were hungry after catching up about life and laughing so hard. Recipe from Culinary Concoctions by Peabody. (This recipe called for crushed candy canes but since I didn’t find any of the normal candy canes at Target I omitted them.) Photos from Connie Qian and Olga Miakicheva.

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Ingredients
1 (14 oz.) can of sweetened condensed milk
¼ cup unsalted butter, cut into 8 pieces to make for quicker melting
½ cup unsweetened baking cocoa
3 eggs
3 TBSP all-purpose flour
1 tsp. vanilla flavoring
1/8 tsp. peppermint extract
1 cup milk chocolate chips
1/3 cup crushed candy cane pieces (I omitted)
1 pie shell (can make your own or use a store bought crust)

Directions
Make the pie crust. If you using a frozen crust, get it out and let it thaw.
Get a medium sauce pan, over low heat, place milk, butter, and cocoa powder in the pan. Mix everything together . Stir occasionally so the mixture does not stick to the pan and scorch. Remove from heat when all ingredients are melted and mixed together fully.
In a large bowl, lightly beat the eggs.
Temper eggs by adding a small amount of the chocolate mixture, a couple spoonfuls at a time. Do this three times. Next, stir in the remaining chocolate into eggs.
Add flour, vanilla, and peppermint extract. Fold in chocolate chips.

Grade: A-
This cake was extremely rich, almost too rich for me but the graham cracker crust provided a nice balance. I wish the peppermint flavor was stronger, this was probably due to the fact that I didn’t add the candy canes but my friends and mom loved this pie.

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Chocolate Pudding Pie

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To celebrate an early Thanksgiving my apartment mates and I had a potluck dinner last night with some of our guy friends. Surprisingly it turned out to be a vegetarian meal since two of the girls I live with are vegetarian. We had potato salad, mashed potatoes, orange tofu instead of orange chicken, green beans, pasta with eggplant and biscuits. Nevertheless I was stuffed before dessert and though it was cold and rainy outside, I had a blast playing one of my favorite games, Catch Phrase. As usual I made this dessert however since it is Thanksgiving a time for being thankful and eating lots of food, I decide to make two pies instead of one. Also since it was the first time making either of these pies (chocolate and pecan) I decided to make two in case one did not turn out well. I cheated and used a prebaked crust for both of my pies due to our shortage of butter. I decorated the pie with whip cream and chocolate sprinkles. Recipe is from Smitten Kitchen.

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Cutting up the chocolate.

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Chopped chocolate.

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Dry ingredients. Sorry for poor picture quality, it was raining outside and our kitchen does not have very good lighting.

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Cooking the pudding.

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Pouring in the pie crust. You can see some of the steam coming out.

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What was left of the pie after I gave half to my friend AJ.

Ingredients
One unbaked pie crust
For filling:
1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 oz bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream

Directions
Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-qt heavy saucepan, then gradually whisk in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, 2 minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.

Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least 2 hours.

Just before serving, beat cream with remaining 2 Tbsp sugar until it just holds soft peaks. Spoon onto pie.

Grade: B
The texture of the pie was just right however it was a little bit too bitter for me since the only chocolate I could find on campus was unsweetened and 100% cacoa. I was planning on using semi-sweet chocolate since I had a ginormous bag of chocolate chips from Costco that I bought in September but when I went to open up and cupboard and take it out, to my disbelief I saw that I had used up all of the chocolate chips! Can you believe it?

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Pecan Pie

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Another pie I made for our Thanksgiving feast! Until a week ago, I’ve never tried pecan pie before. My house had a pie baking contest and my apartments made a pecan pie. A large majority of pecan pie recipes call for corn syrup however I’ve checked all the market places on campus and none of them sell it. So luckily I found this recipe which does not require corn syrup. I made this pie after coming back from the Bruno Mars concert and it was so easy. Like my chocolate pie I also used a pre made pie shell however normal pecan pie recipes call for a dough crust. I was worried about how the pie would turn out since the center puffed up but after letting it cool, the surface evened out. Phew, another thing to check on my to try baking list. Recipe from All Recipes.

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Filling.

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Done!

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Ready to bake.

Ingredients
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans

Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Grade: A
I think pecan pie is nice alternative to all the usual Thanksgiving pies which I can be find too overly sweet. I loved the carmelization and crunch of the of the nuts.

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Strawberry Banana Chocolate Cream Pie

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Remember that list I told you about? The one that my friends and I came up with consisting of things to do over summer? Well I have to say it was mostly Olga and I coming up with ideas with a few suggestions from the others but hey, now we have a game plan for summer. Anyways one of the things of the list was to eat pie. There’s just something pretty awesome about pie and summer. Last summer, Josephine, Neesha, Connie and I went to Marie Calender’s and bought a chocolate cream pie and went over to memorial park and ate it. Unfortunately we weren’t able to finish. So now I guess pie is a an unoffical tradition within our group. Yesterday we had a mini get together at Olga’s new house. I had strawberries and bananas in the house so I decided to make a cream pie with these fruits and melted chocolate on the bottom. I decided to take a short cut but using vanilla pudding from a box but everything else I made from scratch. By the time I left Olgie’s the pie was all gone. So now we can cross off number 27.

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Pudding! I wish everything in life was as simple as making pudding.

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Getting ready to make the pie dough.

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Process until the dough looks like little peas.

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All done and so much easier to make than mixing by hand.

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Ready to refrigerate.

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Ready to roll out.

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My beautiful pie crust!

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It shrunk in the oven. 😦

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Chocolate goodness.

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Strawberries and bananas.

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Covering with pudding and more bananas. Sorry this is a bit messy, I was in a rush.

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Yummy!

Pie Crust from Martha Stewart
1 1/4 cup flour
1/2 tsp salt
1/2 tsp sugar
1/2 cup butter
2 tbsp ice water

Directions
1. In a food processor, pulse all-purpose flour with salt and sugar. Add chilled unsalted butter, cut into small pieces.
2. Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.
3. Add ice water; pulse until dough is crumbly but holds together when squeezed. (If needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time.) Do not overmix. Turn out onto a work surface; knead once or twice, until dough comes together. Chill.
4. Preheat the oven to 350 degrees. Prick bottom of pie dough all over with a fork (to prevent it from puffing up or shrinking). Refrigerate until chilled, at least 10 minutes.
5. Carefully line dough with parchment paper or foil; fill to the top with pie weights or dried beans. Bake until crust is firm, about 15 minutes.
6. Remove parchment and weights; continue baking until crust is golden brown and bottom is flaky to the touch, 15 to 20 minutes. Cool completely before filling.

For Pie
strawberries cut up
banana slices
vanilla pudding (make following directions on the package)
1/2 cup chocolate chips
whip cream

Assembling the pie:
1. Melted 1/2 cup chocolate chips and spread on the bottom of the pie crust. Wait for the chocolate to cool.
2. Layer strawberries and bananas and then cover with pudding.
3. Cover with a layer of more fruit if desired.
4. Cover with whip cream.

Grade: A
Well, Olga’s little sister Svetlana(who I believe is a somewhat picky eater) loved this pie and I gave her a slice before I left. All my friends said they loved it and I agree. I liked the creamy pudding, with the buttery crust, and chocolate. The fruits complemented each other with the tart strawberries and the banana flavor and definitely made us feel a little bit more healthier. I would have to say, there’s nothing better than pie and summer combined.

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