Snickers Pie

Happy New Year's Eve!  Are you doing anything special?  We are hunkering down in the house, binge watching Homeland, and ordering Chinese takeout.  I cannot wait to get started.

This Snickers Pie has been floating around the internet for a while.  From the minute I saw it I knew eventually it would find its way to my kitchen.  I took a few recipes, used the most healthy additions, and then took some store bought short cuts.

Instead of making my own crust, I bought an Oreo crust pre-made.  The recipe below describes how to make caramel sauce.  I used fancy caramel sauce I received as a gift a few months ago.  Total hands on time was about 20 minutes.

While you are waiting for it to set, feel free to scrape the blender clean. Mr. J and I were arguing over the spatula.   He was shocked when I said there was soy milk and tofu in the pudding mixture.  And then he ate some more.

Snickers Pie

by Emily Morris, Adapted from Eat, Live, Run

Prep Time: 20 minutes

Cook Time: 1 hour

Keywords: dessert chocolate pie

Ingredients (serves 8)

for filling

• 1/2 cup chocolate soy milk
• 12 oz dark chocolate chips
• 1 tsp vanilla extract
• 12 oz silken tofu

for serving

• 1 cup heavy cream
• 10 oz caramels, unwrapped and chopped roughly + 2 tbsp heavy cream
• 1/4 cup roasted peanuts, roughly chopped
• flaky sea salt

Instructions

Make the chocolate pudding filling by melting the chocolate chips using a double boiler or in a large metal bowl placed over a pot of simmering water. Once they’ve melted, add the chocolate soymilk, the vanilla extract and the tofu. Whisk well. Place mixture in a blender or vita-mix and process for about thirty seconds, or until completely smooth.

Pour mixture into pie shell and place in the fridge for 1 hour to set.

To finish the pie, melt the caramels with the cream over low heat in a small pot. Whip the cream until stiff peaks form. Spread the cream over the chocolate and drizzle the caramel on top. Scatter the peanuts and flaky sea salt all over to top.

Pie can be made a day ahead of time and kept in the fridge.

Powered by Recipage

Minny's Chocolate Pie #secretrecipeclub

I cannot believe it is June. I feel like I say that every month. It seems more and more true though as time goes on.  A year ago today I was just getting back to work after my maternity leave. It was a rocky time.  Today things are much more together. Our little family has a rhythm. 

As much as I would like time to slow down, I am super excited but the thought of summer. Warm weather. Walks outside. Ice cream. I am working on my 2016 Summer bucket list. I know this summer will be great. 

The coming of June also means that it is time for the Secret Recipe Club reveal. I had so much fun last month walking through my new home in Group A.  I was super excited that a blog I found particularly charming was the blog I got assigned for this month. Nicole from Crazed Mom has been blogging for well over ten years. She recently changed over from Daily Dish Recipes, in case you are familiar with that blog. Crazed Mom definitely seems fitting as Nicole has five teenagers. One little Miss O gives us a run for our money; I cannot imagine five. Maybe I could come over for lessons on keeping it all together. 

Being that I was so excited to be assigned Nicole's blog I immediately found my recipe for June.  It was so long ago I don't know how I ultimately found Minny's Chocolate Pie recipe, but I am glad I did. This pie is kind of like a brownie in a pie crust. Super rich and chocolaty. 

I loved this pie and ate more than my fair share. My husband would much prefer an apple pie but he certainly stepped right up to sample this creation.

I also tagged a million other recipes from Crazed Mom as well as crafts.  Check out her cauliflower pizza crust,  skinny baked beignets, and creamy, crunchy peanut butter pumpkin truffles.

Minny's Chocolate Pie

by Emily Morris

Prep Time: 15 minutes

Cook Time: 25-30 minutes

Keywords: bake dessert chocolate pie

6078476

Ingredients (serves 8)

• 1 frozen unbaked pie crust
• ¼ cup flour
• 2 eggs
• 1 cup sugar
• ¼ cup butter
• 2 oz of unsweetened baking chocolate squares
• ¼ tsp vanilla extract

Instructions

Preheat oven to 350. Remove the pie crust from the freezer and allow to thaw for about 20 minutes before using.

In a medium mixing bowl, mix together the flour, eggs and sugar until mixed well.

Using a double boiler, melt the butter and chocolate, stirring frequently until completely mixed.

Add the melted chocolate mixture to the flour/sugar mixture and mix everything together well.

Mix in the vanilla.

Pour the chocolate "batter" into the pie shell and bake in a 350 degree oven for 25 to 30 minutes.

Powered by Recipage

An InLinkz Link-up

Easter Rice Pie

My life this year has been a few days behind.  For someone who prides themselves as being on top of things, this has been a bit of a strain for me. I think it is the new normal though as life with a baby is more complicated and fun then ever expected. Hence, it is almost a week after Easter and I am just now posting our Easter dessert. In fact, I made this dessert about 4 days after Easter. 

Living in southern Connecticut means there are Italians everywhere. Every other shop is a pizza place.  We have several Italian bakeries within a 10 minute radius of hour house. Thus I am continually inundated with  Italian foods and pastries.  Oh the smells!  Whenever the holidays roll around there are extra special treats advertised.  

So this year along with the Italian Easter bread, I made some Easter rice pie.  I am pretty sure this is meant to be dessert but the pie itself isn't super sweet.  The more I read and talked to others I got the feeling that this pie sits on the dinner table itself.  Side dish perhaps?

The pie came out with two distinct layers. A rice pudding on the bottom and a custard layer on top.  The best of both worlds for most.  It was fun to try something new this year even if a bit tardy. 

Easter Rice Pie

by Emily Morris

Prep Time: 15 minutes

Cook Time: 1 hour

Keywords: bake dessert rice Easter pie

6077838

Ingredients (serves 8)

• 1 1/3 c cooked rice, cooled/room temperature
• 3/4 c sugar
• 2/3 c ricotta cheese
• 4 eggs
• 1 pint half and half
• 1 tsp vanilla
• 1/2 tsp lemon juice, fresh
• 2 dashes cinnamon
• 1 9-10" pie crust (homemade or Pillsbury refrigerated pie crust)

Instructions

Preheat oven to 450 degrees. Line a 9.5"-10" deep dish pie dish with dough.

Beat together sugar and ricotta.

Add eggs one at a time and beat until incorporated. And then add half and half, vanilla, lemon juice, and 1 dash of cinnamon. Mix well.

Stir in rice.

Pour filling into crust and sprinkle lightly a dash of cinnamon on top.

Bake at 450 degrees for 10 minutes. Lower temperature to 350 degrees and bake an additional 50 minutes. The pie will be lightly browned on top and may be very slightly jiggly toward center (will set up when cool).

Let cool completely before slicing. Serve chilled or room temperature.

Powered by Recipage

Buttermilk Chess Pie

I just realized that Easter is coming right up at the end of the month.  I could be totally cliche and say that time is flying by. I won't. But it is.

Also in March we can celebrate Pi Day. March 14th or 3/14 is quickly approaching too.

I don't do pie too often.  Give me a cookie or cake any day. Pie I can decline and not regret the decision for the rest of the night. 

Mr. J however loves pie.  Mainly apple. He is also a fan of custards.  I am much more fond of custards than apple. Plus I am always up for a new recipe.  I was eyeing Chess pies for a while. Hearing and seeing that they were wonderful, but never trying them myself.  Well due to Easter and to honor Pi Day I decided it was time to make some pie.  

I went with a classic buttermilk version; however, there is also a chocolate version or you can make the classic with regular milk.  There are staunch supports of each on the web.

As for pies I quite enjoyed this one.  Be sure to have your sweet tooth ready because this pie is definitely sweet. Buttery and gooey too. 

I put this pie together in about 10 minutes. Just in the nick of time before Olivia decide she wasn't going to have her nap for the day.  

I enjoyed it warm but Mr. J preferred the chilled version the next day. Either way it was a good choice for my occasional pie making days. 

Buttermilk Chess Pie

by Emily Morris

Prep Time: 15 minues

Cook Time: 45-50 minutes

Keywords: bake dessert Easter pie

6077570

Ingredients (serves 8)

• 1 1/2 cups sugar
• 2 tablespoons all-purpose flour
• 5 large eggs, lightly beaten
• 2/3 cup buttermilk
• 1/2 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 unbaked pie crust

Instructions

Heat oven to 350. Combine sugar and flour in a large bowl. Add eggs and buttermilk, stirring until blended. Stir in melted butter and vanilla.

Pour into unbaked pie crust.

Bake at 350 for 45 minutes or until set.

Cool on a wire rack at least an hour before serving. Store leftovers, well-wrapped in refrigerator.

Powered by Recipage

Sweet Potato Pie #secretrecipeclub #srcholidaytreats

Oh my goodness! Can you believe it will be December tomorrow?  I just cannot get over how fast time is flying by. This year in particular seems to have disappeared before my eyes.  Thanksgiving has come and gone and now it is time for all things Christmas, including my personal favorite, the season of baking. 

I have all sorts of favorite treats that are a must each holiday season. I make them every year, sometimes twice. Of course each year I have to try a few new treats as well. Thus I jumped at the chance when the Secret Recipe Club decided to do an extra post this month of #srcholidaytreats

With the themed reveal post I got matched up Sue at A Palatable Pastime. Sue is normally part of my Group D for Secret Recipe Club but we haven't had each other yet. I would be lucky to get paired with her as there are tons of recipes on her site and they all look so good. My mouth was watering over all of her Thanksgiving recipe posts this year. Hello side dishes!!

I was on the hunt for cookies when I spied her Sweet Potato Pie. I couldn't resist. I love sweet potatoes and sweet potato pie has been on my to do list for years. This was the perfect time to whip one up. The recipe was super simple to up together, the longest part was cooking up the sweet potatoes. The pie came out delicious of all things cinnamon and spice and was creamy thanks to the addition of evaporated milk. I probably cannot convince the family to replace our pumpkin pie at Thanksgiving tradition with this one but I know it will be making an appearance again. 

Now if the sweet potato pie didn't do it for you, there are always her cookies. Here is her Pinterest cookie page.  So many yummy options; I want to make these Almond Toffee Sandies too. 

Sweet Potato Pie

by Emily Morris

Prep Time: 10 minutes

Cook Time: 1 hour

Keywords: bake dessert sweet potato Thanksgiving Christmas pie fall

6075418

Ingredients (serves 8)

• 3/4 cup granulated sugar
• 1/2 teaspoon salt
• 1-1/2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon ground cloves
• 2 large organic pastured eggs, lightly beaten
• 2 cups baked mashed sweet potatoes
• 12 fluid ounces evaporated milk
• 1 unbaked pie crust

Instructions

Prepare sweet potatoes ahead: bake at 375º F for 75 minutes wrapped in foil, then allow to cool, peel, and mash with a potato masher or fork.

Preheat oven to 425ºF. with an oven-proof glass baking dish or pie pan or ramekin with water on a shelf lower than where you will put the pie.

Fit pie crust into a deep dish glass pie plate and flute edges.

Whisk together the sugar, salt, ginger, cinnamon, nutmeg and cloves.

Whisk in the beaten eggs and mashed sweet potatoes.

Gradually stir in the evaporated milk until filling is smooth.

Place pie plate on a baking sheet and bake at 425°F for 15 minutes, then reduce heat to 350ºF and continue baking for another 40-50 minutes or until a knife can be slipped in and out of the pie center without wet filling clinging to it.

Cool pie completely before slicing and serving.

Serve with whipped cream as desired; refrigerate unused pie portions, covered with plastic wrap.

Powered by Recipage

An InLinkz Link-up

Grandma Jean's Rhubarb Custard Pie

How is it the end of June already? Seriously I blinked and the month was over. I am getting all nostalgic because it was almost exactly to this date that I found out we were expecting little Miss O. And now here we are a year later and I can barely remember what life was like before baby.  

This time of year I always get excited for rhubarb. It's not my favorite fruit but it surely symbolizes the start of summer. I tend to make one or two rhubarb desserts before the season ends.  Normally I pair rhubarb with strawberries. The strawberries really cut the tartness of the rhubarb.  In our family though my mom always makes this pie for my dad. It is one of his favorites, something my grandmother used to make for him. 

Over the years my mom has tried to perfect the semi recipe she was given to make it match my dad's memory of the pie. I think he would agree that it is pretty close nowadays. This was my first attempt at making this family recipe. Since I never had the original I am not sure how mine compares to how my grandma's version turned out but we thought it was pretty darn tasty. Next time I will have to have my dad sample it for approval. 

Grandma Jean's Rhubarb Custard Pie

by Emily Morris

Prep Time: 10 minutes

Cook Time: 60 minutes

Keywords: bake dessert rhubarb pie spring summer

6073590

Ingredients (serves 6-8)

• 1 store bought pie crust or your favorite pie crust recipe
• 4 cups rhubarb, chopped into 1/4 inch pieces (enough to fill pie crust to top)
• 1 cup sugar (can use less if you prefer a tart pie)
• 5 eggs

Instructions

Preheat oven to 350 degrees F. In a small deep pie plate put pie crust and crimp edges. Set aside.

Mix the chopped rhubarb and sugar together in a bowl. Set aside.

With a hand mixer or stand mixer vigorously beat eggs until completely combined.

Put the rhubarb/sugar mixture and all juices in the pie crust. Pour eggs on top of rhubarb.  The eggs should just to reach the top of the fruit but not cover it. Move the rhubarb around a little just the coat the pieces on top. If there is not enough eggs add one at a time more until the mixture reaches the top.

Bake in the preheated oven at 350 degrees for about an hour or until the center sets well. There should be no wiggling. You can also use a knife in the center to make sure it is not too wet.

Cool and then refrigerate. You can serve warm or cool depending on your preference.

Powered by Recipage

Coconut Cream Pie

Say hello to our Easter pie. It came a few weeks late but we were still happy to dig right in.  After the success of the banana cream pie I wanted to make a coconut version. I <3 coconut.="" font="" nbsp="">

We had a rough week the last few days as Miss Olivia came down with a cold.  Sick babies are the most awful thing ever.  You want to help them so much but you cannot make it go away. I know this feeling won't get easier as she grows but oh my. I am not sure if my heart can take it.  

We had stuffy nose galore and both mommy and daddy spent the night staring at her to see if she was still breathing.   I now only refer to myself in the third person as mommy. Mr. J is officially daddy.  Is this going to continue till she is in college? Not that I mind too much.

Any how this pie got us through. Lots of pie.  I might have single-handily eaten 3/4 of the pie. 

I think the cure for parents during times of sickness is pie.  The grab a big spoon and throw it in a bowl kind of serving.

For all others this pie is still good. Add it to the list for Easter next year but you will want to make it sooner. 

Coconut Cream Pie

by Emily Morris

Prep Time: 30 minutes

Cook Time: 15 minutes

Keywords: bake dessert coconut pie

6072117

Ingredients (serves 6-8)

For the Graham Cracker Crust:

• 1 1/2 cup crushed graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter, melted

For the Coconut Filling:

• 5.1 ounce box instant vanilla or coconut pudding
• 15 ounce can cream of coconut
• 1/2 cup coconut milk
• 12 ounces cream cheese, softened
• 2 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 3 tablespoons sugar
• 1 cup toasted coconut

Instructions

For the graham cracker crust:

In a small bowl, combine the crumbs and sugar; add butter and blend well.

Press onto the bottom and up the sides of an ungreased 9-in. pie plate.

Bake at 375° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling.

For the pie:

Spread the coconut out onto a baking sheet. Toast for 3-5 minutes, until just golden. Then remove and cool. The coconut cooks extreme fast in a matter of seconds it will go from white to burnt black.

Place the instant pudding mix in a medium bowl. Add the cream of coconut and milk. Whisk for 1-2 minutes until well combined. Refrigerate until ready to use.

Using an electric mixer, whip the heavy cream with 1 tsp vanilla and 3 Tbsp sugar. Be sure the cream is whipped till stiff peaks. Transfer to another bowl, cover and refrigerate.

Beat the cream cheese until light and fluffy. Slowly, beat in the pudding mixture. Add a little at a time and scrape the bowl regularly, to ensure there are no clumps.

Finally fold in half the whipped cream. Carefully mix until smooth.

Scoop the filling into the cooled pie crust. Top with the remaining whipped cream and sprinkle generously with toasted coconut. Chill for at least 4 hour or overnight.

Powered by Recipage

Happy Pi Day!!

Happy Pi Day!!

I have to say pie is not one of my favorite desserts unless of course it is French Silk Pie. A girl has to have her chocolate right.

Pie though is Mr. J's favorite dessert. Mostly apple but he loves all sorts of others too. And after doing a little digging I realized I have way more pie recipes on this little blog than I realized. 

Here are my top 11!

Banana Cream Pie

Strawberry Rhubarb Pie

Peanut Butter Mousse Pie

Salty Honey Pie

Oreo Chocolate Pie

Peach Pie

Blueberry Crumb Pie

Raspberry Pie 

Pumpkin Pie 

Apple Pie

Classic Blueberry pie

Banana Cream Pie

I am in love this this pie.  My whole life I had a bias against cream pies.  Cookies, dense chocolate cakes. Those are my desserts of choice. Puddings, cream pies, anything with a creamy texture just didn't do it for me.  Not that I wouldn't sample a bite here or there but I just didn't want to waste extra calories on something that didn't really make me swoon. 

Well the other week we had a potluck at the office for Mardi Gras. The theme was Cajun or Southern food.  I always like making the desserts.  A cream pie came up and I thought why not.  It seemed simple enough to whip up on a week night.

Well I made the pie and had some extra filling after the pie shell was full. Of course I had to sample and well it was love.  I was totally pushing Mr. J away saying he couldn't take food from a pregnant lady.  I was actually tempted to keep the pie home for us but then I didn't have anything else to bring to the potluck. 

The pie was a hit. Apparently most people DO like cream pies.  And they don't have them often enough. The pie was gone before I could snag a single piece for a photo. 

Now I know not to be so snobby about cream pies. I see many more in our future. 

Banana Cream Pie

by Emily Morris

Prep Time: 40 minutes

Cook Time: 10 minutes

Keywords: bake dessert banana pie

6070761

Ingredients (serves 8-10)

For the Graham Cracker Crust:

• 14 whole graham crackers, about 7 ounces
• 6 tablespoons melted butter
• 1/4 cup sugar
• Pinch of salt
• 1/2 teaspoon cinnamon
• 1-2 tablespoons water

For the Pie Filling:

• 2 cup heavy cream, whipped and divided
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 - 3.4 ounce box instant vanilla pudding
• 1 cup cold milk
• 8 ounce cream cheese
• 14 ounce sweetened condensed milk
• 4-5 ripe bananas
• 1/2 cup toasted coconut

Instructions

Preheat the oven to 375 degrees F.

For the pie crust:

Place the graham crackers in the food processor. Pulse until the crackers are chopped to fine crumbs. Add the melted butter, sugar, salt and cinnamon, pulse to combine. Add 1 tablespoon of water and pulse a couple more times.

Press the graham cracker mixture firmly against the bottom and sides of the deep pie pan. Then bake for 8-10 minutes. Cool completely.

If the crumbs are not moist repeat with another tablespoon of water before adding to the pie pan.

For the Filling:

In a medium bowl mix the instant pudding and milk, until well combined. Set aside.

Using an electric mixer, whip the heavy cream with the 3 tablespoons of sugar and vanilla. Scoop into a separate bowl and set aside.

Using the mixer, beat the cream cheese until fluffy. Then with the mixer still running, add the sweetened condensed milk and pudding mixture. Scrape the bowl and beat until smooth. Using a spatula, fold in half the whipped cream.

Spread a thin layer of the filling over the bottom and sides of the cooled pie crust. Cut 3-4 bananas into chunks. Press the chunks to the bottom and sides of the pie crust. Then scoop the remaining filling into the pan crust. Smooth the filling, top with the remaining whipped cream, cover gently with plastic wrap, and chill for at least one hour.

When you are ready to serve the pie, decorate the top with toasted coconut.

Powered by Recipage