Category Archives: Pie

Coconut Tarts

coconut tarts | pale yellowThis summer I visited the Google offices in Chelsea, and let me tell you, it’s a cool place!  Everywhere you turn there are places to grab a snack and cafeterias filled with fresh, wholesome food.  Plus you can ride scooters around to get from point A to B faster.  They even have specialty themed conference rooms like a bathroom!  No biggie, just sit around a bathtub for a meeting.

Coconut Tarts | Pale YellowWhile touring one of the many cafeterias I was hankering for a dessert.  At first I wanted a brownie but then I spied these little coconut tarts.  The tarts were about the quarter of the size I made here, but they were tasty.  With a large bag of shredded coconut calling my name from the cupboard, I knew it wouldn’t be long before I made my own version of a coconut tart.

Coconut Tarts | Pale YellowThe recipe may only yield 4-5, but you can easily split these sweet tarts between two people.  I found half to be a perfect serving!  These would be lovely served during a fancy dinner party.  Individual dessert are incredibly cuter than their larger counterparts.  Plus, having your own tart feels so decadent.

Coconut Tarts | Pale YellowI’m not going to lie, I didn’t make the crust fresh.   A few months ago I made this pear galette, and it only required half a batch of pie dough.  Naturally I wrapped the other ball of dough tightly in plastic wrap and stuck it in the freezer.  Making these tarts was even more tempting because I had the dough already waiting for me!  A few days before baking I placed the dough in the fridge to thaw and it was perfect!  I’ve never used homemade frozen dough before, but it is delightful! I may start making double batches just so I can whip up a pie anytime!

Coconut Tarts | Pale YellowLet’s start from the crust up; the crust is tender, buttery, and flaky.  This dough is an ease to work with!  The coconut filling is subtle, but sweet and rich.  There is plenty of coconut flavor and vanilla bean to satisfy any taste bud.  Toasted coconut on top adds textural contrast and a nuttiness to the whole tart.  Now that I have mini tart pans, tarts are going to become my new favorite thing!

Coconut Tarts | Pale YellowOne Year Ago – Chocolate Bourbon Ice Cream

Print the Recipe!

Coconut Tarts
Crust adapted from Martha Stewart’s Pies & Tarts (Pâte Sucrée pg 333)
Coconut pudding adapted from Martha Stewart
Yield – 4-5 small tarts

Crust
1 cup (2 sticks) unsalted butter, frozen
2 1/2 cups flour + more for dusting
1/4 cup sugar
1/4 teaspoon salt
2 large egg yolks
~ 4 tablespoons ice cold water

  1. Stick the butter in the freezer for at least an hour.
  2. Whisk together flour, sugar, and salt in a medium mixing bowl.  Grate the butter into the flour mixture and stir with a fork.
  3. Beat the egg yolks together and then stir into the flour mixture.  Stir in the water a little bit at a time until the dough comes together.  After about 2 tablespoons I usually use my hands.
  4. Divide the dough in half and wrap each half tightly in plastic wrap.  You only need one half for this recipe, so freeze one half and refrigerate the other for an hour.
  5. Preheat the oven to 350 ˚F and liberally spray your tart pans with Baker’s Joy.
  6. Roll the dough to 1/4” thick and use a paring knife to cut out the dough slightly larger than the tart pans.  Press the dough lightly into the tart pans and trim the edges.
  7. Prick each tart several times with a fork and place a piece of foil inside.  Fill the tart with dried beans or pie weights and bake for 20 minutes or until the crust begins to brown.
  8. Remove from the oven and let cool completely.

Coconut Pudding
1/2 cup sugar
2 tablespoons + 2 teaspoons cornstarch
pinch of salt
2 eggs
14 ounces coconut milk, from a can, shaken
1 vanilla bean
1 tablespoon unsalted butter
1 teaspoon coconut extract
1 cup shredded coconut

  1. Measure out 1/2 cup of sugar and remove 2 tablespoons of sugar.  Add the two tablespoons to a small bowl with the cornstarch and the salt.  Whisk together.
  2. In a separate, medium sized bowl whisk the eggs until pale yellow and then whisk in the cornstarch mixture until smooth.  Set aside.
  3. Add the milk, the remaining sugar, and the scrapings from inside a vanilla bean to a medium saucepan.  Heat until boiling, stir constantly.
  4. Temper the eggs by pouring the milk slowly into the eggs while whisking.  Pour everything back into the saucepan and heat for 2-3 minutes while whisking.  Remove from the heat when the mixture thickens.
  5. Cut the butter into chunks and stir into the pudding.  Stir in the extract.
  6. Push the pudding through a fine mesh strainer.  Cover with plastic wrap touching the pudding and refrigerate until cold.
  7. Toast the coconut in a dry saute pan until brown.  Let cool.
  8. Fill each cooled tart with the pudding and then sprinkle with toasted coconut.  Keep in the fridge until serving time.Coconut Tarts | Pale Yellow
About these ads

2 Comments

Filed under Pie

Blueberry Crumb Pies in Jars

blueberry crumb pies in jars | pale yellowSo I’m sitting in front of the TV watching the VMA’s which is strange because it’s happening about 6 blocks from apartment.  Truth.  Because I’m an old lady, I’m sitting on my couch under my afghan (which I crocheted myself) watching everything on TV.  I’m not going out in all that craziness!  I have all need here; brownies, whiskey, and my pj’s.

blueberry crumb pies in jars | pale yellowAs if I don’t sound old enough already,  I don’t even know who half the people are on the TV.  Another batch on honesty – I hope someone twerks, because I don’t know what it is and would like to learn.  True life.  Yesterday Ruth and I walked around the Barclay Arena to see the set up and the red carpet.  Here is my proof, I was there!

blueberry crumb pies in jars | pale yellowClearly I’m out of touch with the pop culture of the music and MTV variety, but one thing I’m definitely in touch with is seasonal baking.  Spring and Summer is all about the berries.  Before Fall gets here I wanted to take full advantage of summer produce and what better way to do so than with adorable little blueberry pies.

blueberry crumb pies in jars | pale yellowA jarful of blueberry pie is the perfect portion and the jar holds in all the flavorful blueberry juices.  There are no wasted calories with a bottom crust.  The crumb topping is all you need with all of its buttery, almond goodness.  As Andrea said, these are so healthy you could eat them for breakfast.

blueberry crumb pies in jars | pale yellowI prefer to eat my blueberry pie for dessert.  Warmed.  With vanilla ice cream on top.  I’m not joking about the warmed part.  The blueberries are subtly sweet with plenty of fresh lemon flavor.  The crumb crust is fantastic, the ground almonds complement the lemon and blueberries nicely.  Here is a blueberry pie with all the flavor and none of the work of a traditional pie.  There are a couple of warm weeks left, make it happen!

blueberry crumb pies in jars | pale yellowOne Year Ago – Funfetti Cookies

Print the Recipe!

Blueberry Crumb Pie in a Jar
Crumb adapted from Martha Stewart’s Baking Handbook, page 238
Yield – 9 individual pies

2 quarts blueberries
zest & juice of 1 lemon
3 tablespoons sugar
2 tablespoons cornstarch
pinch of salt

1 1/2 cups flour
1 cup + 2 tablespoons finely ground almonds (grind first, measure second)
1/2 cup + 2 tablespoons sugar
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cold

9 1/2-pint wide mouth mason jarsblueberry crumb pies in jars | pale yellow

  1. Preheat the oven to 350 ˚F and line a cookie sheet with foil.
  2. Wash and dry the blueberries and add to a large bowl with the zest, juice, sugar, cornstarch, and salt.  Mix well and set aside.
  3. In another bowl mix together the flour, ground almonds, sugar, and salt.  Cut in the butter with a pastry blender until well combined and crumbly.
  4. Divide the blueberries evenly among each jar.  Pack the top of the jar with the crumb mixture. Just keep packing, everything shrinks in the oven.
  5. Place the jars on the cookie sheet and bake for 35-45 minutes or until the tops are golden brown.
  6. The best way to eat is slightly warm (microwave for 45 seconds) with a scoop of vanilla ice cream, trust me!blueberry crumb pies in jars | pale yellow

4 Comments

Filed under Pie

Peanut Butter Chocolate Hand Pies

peanut butter chocolate hand pies | pale yellowRoad trips are free license to eat whatever you want, particularity those treats you know are bad for you and have no nutritional value.  I’m all about the pop tarts.  And diet coke.  And trail mix.  I eat a lot on long trips, I think it’s the boredom and monotony.

DSC_03peanut butter chocolate hand pies | pale yellow59On the way to Michigan we ate red velvet pop tarts.  They are good and are actually less calories than the strawberry ones; take that fruit.  However, for the way back to New York, I tried the new chocolate and peanut butter pop tarts.  And let me tell you, these are some good pop tarts, real good.

peanut butter chocolate hand pies | pale yellowShut the front door good.  Especially when they are a little melty from being in the car.  Of course I needed to recreate these at home.  I wanted to be reasonable and since I wasn’t on a road trip anymore, I decided on small little circles.  So instead of pop tarts, we have cut little hand pies.

peanut butter chocolate hand pies | pale yellowAlthough I’m sad to report these are not as tasty as the actual pop tarts, they have none of the preservatives or unpronounceable ingredients.  In other words, you don’t need to feel guilty about eating one or a few of the peanut butter hand pies.  The chocolate pie crust is genius and I will need to utilize the recipe again for future pie making.  I splurged and bought the good peanut butter, and it makes a difference; so smooth and creamy and peanut buttery!  Hand pies are adorable and a fun way to recreate any flavor combination,  they are perfectly crispy & tender with a bit of smooth peanuty-goodness in the center.

peanut butter chocolate hand pies | pale yellowOne Year Ago – Banana Nut Waffles

Print the Recipe!

Peanut Butter Chocolate Hand Pies
Adapted from Chocolate Pie Crust
Yield – 12 mini pies

1 cup flour
2 tablespoons cocoa powder
2 tablespoons sugar
1/2 teaspoon salt
4 tablespoons (1/4 cup) unsalted butter, cold & cut into cubes
2 tablespoons shortening
1 egg yolk
2-3 tablespoons ice cold water
1/2 cup creamy peanut butter

Glaze
2 tablespoons cocoa
2 tablespoons powdered sugar
1 tablespoon cream
sprinkles

  1. Preheat the oven to 350 ˚F and line two cookie sheets with parchment paper.
  2. In the bowl of a stand mixer add the flour, cocoa, sugar, and salt.  Mix on low with a paddle attachment.
  3. Add in the chopped butter and shortening.  Mix on low until the mixture becomes crumbly.  Add in the egg and mix until combined.
  4. Mix in the water 1 tablespoon at a time until the dough comes together into a ball.
  5. Liberally flour a surface and a rolling pin.  Roll out the dough to a thickness of 1/8” and cut the dough into 2 1/2 inch circles.
  6. Place a dollop of peanut butter on half of the circles.  Cover with a second disk and pinch shut with a fork.  Pinch again with your fingers.
  7. Bake for 15 minutes or until crispy.
  8. Let cool completely and make the glaze by combining 2 tablespoons of cocoa with 2 tablespoons of powdered sugar and the cream.  Mix until smooth.
  9. Spoon a little glaze on each pie and sprinkle with sprinkles.
  10. Let the glaze harden over a few hours before storing in an airtight container.peanut butter chocolate hand pies | pale yellow

4 Comments

Filed under Pie

Apple Pies in Jars

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}As I mentioned in yesterday’s post, I grew up with many family parties.  Despite always having a birthday party, it was never a party for you alone.  I am lucky enough to share my party with my cousin Adam and my grandparents’ wedding anniversary.  When I asked Adam what kind of birthday treat he wanted he replied with apple pie.  Who makes apple pie in July?

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}So I thought about this for a bit because a birthday boy should get what he wants for his birthday and then I had an idea for apple pies in jars.  Adorable!  I knew my mom had my mason jars from a previous baking adventure so I thought I could just use those.  Before I spoke with her I hoped on the good, ‘ol, trusty internet to look for some recipes.

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}True story – in my reader was a post about…

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}wait for it…

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}APPLE PIES IN JARS!!

Cray cray!  Leave it to Gloria from Glorious Treats to come to my rescue!  Apparently apple pies in jars aren’t just for fall, they are an all-American treat perfect for Fourth of July celebrations.  Apple pie in July here we come!

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}This is some tasty apple pie.  The crust is easy and crunchy on the bottom; I cheated again with store bought and used refrigerated pie crust.  What can I say?  When I’m in another kitchen, I need to make due; it’s summer vacation, man!  Then there are lovely bits of apple covered in sugar-cinnamon that are perfectly tender and chewable, yet still hold their shape.  Finally we top it all off with a buttery crumb topping.  There is nothing bad is this little jar!

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}And now let’s make everything better – vanilla ice cream!  And if you want things to be better than better, the best really, heat the little jar (without the lid of course) in the microwave for about 45 seconds and then add the vanilla ice.  Magic!  Here you go my friends, a portable dessert that is as delicious as it adorable!

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}One Year Ago – Roasted Strawberry Cake

Print the Recipe!

Apple Pies in Jars
Adapted from Glorious Treats
Yield – 12 servings

12 wipe-mouth half-pint jars
2 sheets prepared pie crust

2 tablespoons (2 lemons) lemon juice
8 large granny smith apples
1 cup sugar
1/2 cup brown sugar
6 tablespoons flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg

1 1/2 cups flour
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
10 tablespoons unsalted butter, room temperature

  1. Preheat the oven to 350 ˚F.  Line 2 cookie sheets with foil.
  2. Use the ring from one of the jars to cut circles of pie crust.  Place one circle of dough at the bottom of each jar.
  3. Add the lemon juice to a large bowl.
  4. Peel the apples and chop into small pieces and toss them in the lemon juice.
  5. Sprinkle the sugars, flour, cinnamon, and nutmeg over the apples.  Stir to combine.
  6. Divide the apple mixture evenly among the jars.  Pack the apples, they shrink a lot during baking.
  7. Combine the flour, sugar, brown sugar, cinnamon, and butter into a medium bowl.  Use two forks the stir the ingredients into a crumb mixture.
  8. Sprinkle 2-3 tablespoons of crumb over each jar.
  9. Place the jars on the foil and bake for 45-50 minutes or until the tops are golden brown.
  10. Let cool completely before placing the lids of the jars on top.
  11. Optional for serving – Microwave for 20-30 seconds and place a scoop of vanilla ice cream on top!

apple pies in a jar | pale yellow {adoarable apple pies in 8 oz jars with a crust on bottom, juicy apples in the middle, and a delicious cinnamon crumb on top!}

 

2 Comments

Filed under Pie

Pear Galette

Pear Galette | Pale Yellow

This is not a place for fancy desserts.  This is place for cupcakes, cookies, less than perfect cakes, and the occasional healthy snack.  Pear galette looks pretty fancy; it would be lovely at a dinner party or an occasion when you wanted to impress.  The galette was made because I am completely un-fancy and somehow, accidentally, bought a dozen pears for no reason.

Pear Galette | Pale Yellow

Ok, the real reason was I thought I needed them for my juice cleanse, but that was false.  After juicing a few pears and eating a few pears, I still had plenty of pears left.  There has always been a vision in my head of a beautifully glazed fruit tart fresh out of the oven.  Obviously the fruit would be perfectly cut and spiraled out with a golden crispy crust.  Is there anyone else with dessert visions in their head?

Pear Galette | Pale Yellow

Anyway, I translated my vision into a galette, which is really a tart without a tart pan.  For a fancy dessert, it is rather simple to put together.  All you need is a little patience with the dough and some time to arrange the pear slices.  Brush some apricot jam on everything before popping it in the oven, and you’re golden; both literally and figuratively.

Pear Galette | Pale Yellow

The pear galette may not be the pastry of my dreams, but it is a delicious slice of reality.  The crust is sweet and golden; crispy and flaky.  The pears are soft but still toothsome.  Overall, the dessert is sweet without being overly so and light enough for a snack.  My fancy galette was shared with coworkers on a Monday.  Mondays are hard, make something sweet!

Pear Galette | Pale Yellow

One Year Ago – Simple Blueberry Coffee Cake

Print the Recipe!

Pear Galette
Crust adapted from Martha Stewart’s Pies & Tarts (Pâte Sucrée pg 333)
Yield – 8 servings

1 cup (2 sticks) unsalted butter, frozen
2 1/2 cups flour + more for dusting
1/4 cup sugar
1/4 teaspoon salt
2 large egg yolks
~ 4 tablespoons ice cold water
4 bartlett pears
2 tablespoons lemons juice
1/4 cup apricot jam/jelly

  1. Stick the butter in the freezer for at least an hour.
  2. Whisk together flour, sugar, and salt in a medium mixing bowl.  Grate the butter into the flour mixture and stir with a fork.
  3. Beat the egg yolks together and then stir into the flour mixture.  Stir in the water a little bit at a time until the dough comes together.  After about 2 tablespoons I usually use my hands.
  4. Divide the dough in half and wrap each half tightly in plastic wrap.  You only need one half for this recipe, so freeze one half and refrigerate the other for an hour.
  5. Preheat the oven to 350 ˚F and line a baking sheet with parchment.
  6. Roll out the dough into a rough 14” circle, it doesn’t need to be very exact.
  7. Slice the pears about 1/4” thick and toss with the lemon juice.  Lay the pears in the center of the circle of dough.
  8. Fold the edges (about 1 1/2”) of dough up around the pears.
  9. Melt the apricot jam in the microwave and brush over the pears and crust.
  10. Bake for 40-50 minutes.  Check and turn often.  When the crust is golden brown and the bottom is crispy, it is done.  Let cool on a wire rack.

Pear Galette | Pale Yellow

1 Comment

Filed under Pie

Pumpkin Pie Jello Shots

Yes, you can!  If you want to be the hostess-with-the-mostess, this is the recipe for you.  Nothing says holiday party like your favorite dessert turned into a miniaturized version that also happens to be a Jello shot!

Really, no Fall Fest is complete without pumpkin and no party is complete without Jello shots.  Ever since I saw the two combined I have been waiting for the perfect opportunity to show off.  Find all the fall fest recipes here:  Caramel Apple Crumb Bars, Apple Cider Sangria, and Pumpkin Cupcakes with Salted Caramel Cream Cheese Buttercream.

My only compliant is too much of the pumpkin Jello seeped into the crust.  To solve this problem I would either make these Jello shots a few hours before serving (versus the night before) or add two layers of pumpkin Jello.  However, the bourbon whipped cream is a must!  There is nothing like bourbon goodness to make a perfect Jello shot.

The aborableness factor is high and the taste matches.  The crust is crispy and flaky and store-bought!  Shhhhhh, if you’re making fancy Jello shots, you can buy a store-bought crust, it’s a rule.  The Jello-pumpkin mixture tastes just like pie and has lots of spicy-goodnesss.  And obviously bourbon whipped cream is amazing!

Print the Recipe!

Pumpkin Pie Jello Shots
Adapted from That’s so Michelle
Inspired from Brit & Co
Yield – 40+

2 pre-made pie crust, two crusts come to a box, so in other words, one box)
cooking spray
1 envelope Knox gelatin
1 + 1/4 cup water
1/3 cup pureed pumpkin
1/4 teaspoon cinnamon
1/8 teaspoon of each nutmeg, cloves, allspice, and ginger
1/4 cup sugar
1/2 cup white rum
1 cup + 1/2 tablespoon heavy whipping cream
1/4 cup bourbon
1/2 teaspoon vanilla
2 tablespoons powdered sugar

  1. Preheat the oven to 450 F and liberally spray your mini-muffin tins with cooking spray.
  2. Roll out your pie dough with flour until it is about 11 inches in diameter.  Use a round cookie cutter or glass to cut circles larger than your little muffin tin.  I have two mini-muffin pans and the cups are very different in size.
  3. Carefully press the circles into the muffin tin and prick several times with a corn on the cob holder.
  4. Bake for about 10 minutes or until golden brown.
  5. Remove from the muffin tin and allow to cool on a wire rack.
  1. Pour 1 cup of water in a cold sauce pan and sprinkle the gelatin on top.  Let this sit for about 2 minutes.  Turn on the heat and add the pumpkin, spices, and sugar.  Stir until everything is combined and the mixture is warm.
  2. Remove from the heat and stir in the rum, 1/4 cup water, and cream.
  3. Place your mini pie crusts on a foil lined cookie sheet.
  4. Carefully pour into your mini pie crusts.  I used a 1/2 tablespoon measuring spoon and that worked well for me.  I place extra in little cups for more more traditional jello shots.
  5. Refrigerate overnight.
  1. Before serving whip the 1 cup of heavy cream until you reach soft peaks.  Add in the bourbon, vanilla and powdered sugar.  Whip again until stiff peaks form.
  2. Use a piping bag and a small star tip to pipe a dollop of whipped cream on each jello shot pie.
  3. Enjoy responsibly!

8 Comments

Filed under Beverages, Pie

Banana Cream Pie with Chocolate & Peanut Butter

Ruth’s cousins were in town visiting from Kentucky and she was hosting a dinner party in their honor.  She, of course, invited Andrea and I to the party so I offered to make dessert.  There wasn’t a dessert that was particularly inspiring to me at the time, so I told Ruth to look around my Pinterest boards and find something I should make.

She chose this pie, this pie with 30 steps.  Yep!  Sure!  Why not?  It only has five different components.  Totally a piece of cake (pie), I’ll just phone this one in!

Not so much.  I’m not saying any specific step was difficult, just time consuming.  This pie requires some planning:  make the pie crust and refrigerate.  Roll and bake the pie crust, let cool.  Make the pastry cream, let cool.  Here is the biggie – assemble the pie at least 2 hours before you want to serve, refrigerate.  Make the fudge sauce now!  Right before serving make your whipped cream and top and garnish.  Piece of cake (pie)!

I’m writing this post from my work computer in a mood of uncertainty.  My computer it giving me the blue screen of death despite being told that Macs don’t do blue screens of death.  Well, I’m staring at one buddy!  I really don’t want to go buy a new computer right now, the funds are just not where they should be…

However, I do use my computer A LOT and I’ve been powering this blog on a five year old MacBook.  I can’t even download proper photo editing software :-(    I honestly can’t use any new programs because it won’t let me input my password.  I’m not going to lie, I’ve been looking at new computers, I even have one all picked out, but I’ve been waiting, trying  to be financially responsible.  I have known for awhile that my computer was terminal, but I was just hoping to make it until January when my tax return came back.

Ok, enough whining, back to the the pie.  Despite laborious steps, this pie is quite delicious!  This is definitely an elevated banana cream pie, the chocolate and peanut butter are welcome additions.  I would recommend cutting smaller pieces, this is a rich dessert!  Let’s walk through each part of the pie!

Crust – Flaky, sweet, and the best pie crust I’ve ever made!  Making the dough in the mixer is totally the way to go

Chocolate/Peanut Butter/Banana – There was some debate here.  Some tasters enjoyed the stiffness of the chocolate on the crust, but others found it difficult to eat.  I didn’t particularly enjoy the stiff chocolate on the crust.  Next time I would either mix the peanut butter and melted chocolate together to spread on the bottom OR spread fudge sauce on the bottom!  There was plenty of extra fudge sauce!  The peanut butter is awesome, so incredibly salty and gooey!

Banana Pastry Cream – The pastry cream was smooth and perfectly sweet but I wish it had more banana flavor.  Maybe banana extract of more banana liquor.

Whipped Cream/Garnish – How can you go wrong with whipped cream?!?! Come on!  Add lots of chocolate fudge, it makes everything better!

Was this pie worth it?  Yes!  Sweet, nostalgic, and challenging – my favorite type of dessert!

Print the Recipe!

Banana Cream Pie with Chocolate & Peanut Butter
Adapted from Annie’s Eats (all the parts are from Annie and are linked in her post)
Yield – 9” pie, 8-10 servings
Crust
8 tablespoons butter
1 1/4 cups flour
1 tablespoon sugar
1/4 teaspoon salt
3 tablespoons very cold water (I add ice cubes to water and measure from that)

  1. Cut the butter into small pieces and toss with 1/4 cup of flour.  Place in the freezer while you gather the rest of the ingredients.
  2. Add the remaining 1 cup of flour into the bowl of a stand mixer with a paddle attachment with the sugar and salt.  Mix to combine the dry ingredients.
  3. Add the butter into the mixer and blend on medium speed until the mixture is in coarse crumbles.
  4. Add the water and mix on low until just combined.
  5. Knead the dough together to form a disk and wrap in plastic.  Refrigerate for at least 30 minutes.
  6. Preheat the oven to 400 F.
  7. Lightly flour a surface and roll out your pie dough into a circle large enough to fit in a 9” pie pan.  Carefully lift the dough and set in the pie pan.
  8. Trim any excess dough and crimp the edges to reflect your unique style.  Prick the sides and bottom of the crust with a fork.
  9. Line the dough with parchment paper and fill with pie weights – I use dried beans for this exclusive purpose.
  10. Bake for 15-20 minutes and then remove the beans and bake for another 5-10 minutes to brown the crust.
  11. Let cool on a wire rack.

Banana Pastry Cream Filling
1/4 cup banana liqueur
3 1/2 teaspoon powdered, unflavored gelatin (about 1 1/2 packets)
1 vanilla bean
2 3/4 cups whole milk
4 egg yolks
3/4 cup sugar
3 tablespoons cornstarch

  1. Add the banana liqueur to a small glass bowl and sprinkle the gelatin on top.  Set aside for about 5 minutes to bloom.  Microwave for 10 seconds to dissolve the gelatin.
  2. Add the milk to a medium saucepan and split the vanilla bean. Scrape the seeds with the back of your knife and add to the milk.  Throw in the vanilla bean pod for good measure.  Slowly heat the milk until it boils.
  3. Whisk together the egg yolks and sugar until pale yellow.  Then whisk in the cornstarch.  Add a ladle full of hot milk to the egg mixture slowly to heat the eggs.  Once the eggs are warmed, add everything to the pan on the stove.
  4. Heat and whisk until the mixture reaches 170 F.  Whisk in the gelatin mixture.
  5. Pour the mixture through a fine sieve to remove the vanilla bean pod and anything unpleasant and chunky.
  6. Let the mixture cool for at least 30 minutes.  I put the mix in the fridge.

Hot Fudge Sauce
4 ounces unsweetened chocolate
3 tablespoons butter
2/3 cup water
1/3 cup sugar
6 tablespoons corn syrup
pinch of salt
1 tablespoon vanilla

  1. Make a double boiler with a small bowl over a small saucepan with a thin layer of water.  Add the chocolate and the butter to the bowl and melt slowly.
  2. Remove the bowl from the double boiler remove all the water from the small saucepan.  Add the 2/3 cup of water and bring to a boil.
  3. Add the melted chocolate to the boiling water and stir to combine.  Stir in the sugar, corn syrup, and salt.  Boil the mixture for 9 minutes with continual stirring.  Be careful, this gets hot.
  4. Remove from the heat and stir in the vanilla.
  5. Strain the mixture with a fine sieve and store until ready to use.  Any extra can be stored in the fridge and heated as needed.

Whipped Cream
1 1/4 cup heavy cream
6 tablespoons powdered sugar
1 teaspoon vanilla

  1. About 20 minutes before you’re ready to make the whipped cream, put the stand mixer bowl and whisk into the freezer.
  2. Add the heavy cream to the bowl of a stand mixer with a whisk attachment and beat on medium until you reach soft peaks.
  3. Add in the powdered sugar and vanilla and beat on high until stiff peaks form, don’t over beat.

Assembly
3 ounces bittersweet chocolate
1/2 cup creamy peanut butter
3-4 bananas sliced
Whipped Cream
Hot Fudge Sauce
Honey roasted peanuts

  1. Melt the chocolate in the microwave in short intervals.  Spread on the bottom of the pie crust and put the pie in the fridge until the chocolate sets up.
  2. Spread the peanut butter on top of the chocolate.
  3. Add a layer of sliced bananas.
  4. Pour the pastry cream on top of this and add another layer of sliced bananas.  Cover the top with plastic wrap and refrigerate until you are ready to serve, at least 2 hours.
  5. Before serving spread the whipped cream on top and decorate with squiggles of hot fudge sauce, slices of banana, and honey roasted peanuts.
  6. Garnish with extra fudge sauce and whipped cream.

6 Comments

Filed under Pie

Nutella Crack Pie

Crack pie maybe one of the most delicious things ever, but there is always room for a little improvement!  Right?  I think the jury is still out on whether or not nutella improves crack pie.  Crack pie just maybe perfect all on its own!  I’m not saying you shouldn’t try yourself some nutella crack pie, because that would be false.  I’m just saying despite being delicious, I don’t know if you need nutella in your crack pie.

A few weeks ago when we had lobster night I made two different crack pies – regular and nutella.  We also had steak.  It was kind of an awesome meal, like the last meal before you’re about to be executed meal.  And there were margaritas too, yep, life is pretty awesome!

I know this post is kind of fluff like the random Lost episode where the couple gets buried alive and you learn NOTHING about island.  Let’s get real though, do you EVER learn anything about that island?  No, but I love you Lost!  Anyway, I’m in Michigan for two weeks and I need content to fill up the blog.  Is it really that bad to look at more pictures of crack pie???

Nutella crack pie is simple to make and becomes even simpler when you just add nutella to one of the two crack pies that come out of one recipe for crack pie!  Is that confusing?  One recipe of crack pie makes TWO pies.  So take one pie, leave it alone, but take the second pie, add 5-6 tablespoons of nutella, and swirl around.  Bake and enjoy!  Have yourself a little side-by-side taste test!  And then pretend Sawyer is sitting next to you without his shirt on, perfection!

Print the Recipe.

Nutella Crack Pie
Adapted from Momofuku Milk Bar Cookbook, page 246
Yields – 2 pies (12 pieces each)

Oat Cookie – for the crust
8 tablespoons (1 stick) unsalted butter, room temperature
75 grams light brown sugar
40 grams sugar
1 egg yolk
80 grams flour
120 grams rolled oats, old fashioned type
1/8 teaspoon baking soda
1/2 teaspoon kosher salt

  1. Preheat the oven to 350 F and line a cookie sheet with parchment paper.  Spray the parchment paper with cooking spray.
  2. Beat together the butter and sugars for 2-3 minutes until light and fluffy.  Scrape down the bowl and add in the egg yolk, beat to combine for another 2 minutes or until the mixture is white.
  3. Add the dry ingredients on low speed and beat until just combined.
  4. Spread as thin as you can onto the parchment paper and bake for 15 minutes or until golden brown.
  5. Let cool completely.

Crust
Oat Cookie
15 grams light brown sugar
1 gram salt
4-5 tablespoons melted butter

  1. Break up the oat cookie into small pieces and mix with the brown sugar and salt.
  2. Use a food processor to grind the mix into fine pieces.
  3. Mix the pieces with the melted butter, start with 4 tablespoons, add more as needed, and mix until everything is moistened.
  4. Divide the crust between two greased 10” pie pans and press in evenly.
  5. Place the pie plates on a cookie sheet to collect drips.

Crack Pie
300 grams sugar
180 grams light brown sugar
20 grams milk powder
24 grams cornstarch
6 grams kosher salt
16 tablespoons (2 sticks) unsalted butter, melted
3/4 cup heavy cream
1/2 teaspoon vanilla
8 egg yolks
10-12 tablespoons nutella

  1. Preheat the oven to 350 F.
  2. Mix the sugar, brown sugar, milk powder, cornstarch, and salt in in the bowl of a stand mixer with a paddle attachment on low speed until everything is well mixed.
  3. Add in the melted butter and beat for 2-3 minutes or until all the dry ingredients are moist.
  4. Beat in the heavy cream and vanilla for another 2-3 minutes.  Scrape down the bowl as needed.  Make sure there are no streaks.
  5. Beat in the yolks until they are just mixed in.  Try not to over beat and add too much air in the mixture.
  6. Pour the mixture between 2 pie crusts and dot the top of each with 5-6 tablespoons of nutella.
  7. Use a butter knife to swirl the nutella throughout the crack pie mixture.
  8. Bake for 15 minutes.
  9. Open the oven door for 5 minutes and reduce the heat to 325 F.
  10. Bake the pie for another 5 minutes or until the tops are brown and there is only a slight jiggle when you shake the pan.
  11. Let cool to room temperature and then wrap in plastic wrap and freeze.
  12. Remove from the freezer and cut.  Keep the pies refrigerated.  Garnish with powdered sugar.

3 Comments

Filed under Pie

Crack Pie

Lobster night!!!!!!  For the past three years my roommates, my friends Nicole & Matt, and Christopher have gotten together to indulge in a lobster dinner.  The event started after I confessed to Nicole that I had never had lobster before and she insisted that we buy some lobsters, kill them, and eat them!

The first year we sat on our back deck making a mess of lobsters, potatoes, rolls, corn, salads, and cupcakes.  To be perfectly honest, I didn’t really like the lobster that year!  It was a great dinner party, I just had a hard time swallowing the lobster.  It’s an awesome experience to start the night with a living creature and ending the night eating it’s insides.

The second year went smoother and we lost the unneeded food like starches and I enjoyed the lobster much, much more!  And the most important contribution to the second lobster night was crack pie.  I had only heard about it because of another foodie friend raving about it like crazy and sending me the link to the recipe.  So I made it, I was skeptical, but then we ate it.  And we each had a second piece, and then we stopped cutting pieces and just started eating straight out of the pie tin.  We were crack pie converts!

I have no idea what makes crack pie so incredibly delicious, it just is.  It’s like the feeling you have after eating a delicious dessert in a dessert.  Crack pie is sweet and creamy with the right amount of crunch from the oatmeal cookie crust.  You know you’re making something serious when you bake a cookie for the sole purpose of turning it into crust!  If you don’t believe my description, that’s fine, but please, make yourself some crack pie, and try tell me you’re not a convert!

Print the Recipe!

Crack Pie
Adapted from Momofuku Milk Bar Cookbook, page 246
Yields – 2 pies (12 pieces each)

Oat Cookie – for the crust
8 tablespoons (1 stick) unsalted butter, room temperature
75 grams light brown sugar
40 grams sugar
1 egg yolk
80 grams flour
120 grams rolled oats, old fashioned type
1/8 teaspoon baking soda
1/2 teaspoon kosher salt

  1. Preheat the oven to 350 F and line a cookie sheet with parchment paper.  Spray the parchment paper with cooking spray.
  2. Beat together the butter and sugars for 2-3 minutes until light and fluffy.  Scrape down the bowl and add in the egg yolk, beat to combine for another 2 minutes or until the mixture is white.
  3. Add the dry ingredients on low speed and beat until just combined.
  4. Spread as thin as you can onto the parchment paper and bake for 15 minutes or until golden brown.
  5. Let cool completely.

Crust
Oat Cookie
15 grams light brown sugar
1 gram salt
4-5 tablespoons melted butter

  1. Break up the oat cookie into small pieces and mix with the brown sugar and salt.
  2. Use a food processor to grind the mix into fine pieces.
  3. Mix the pieces with the melted butter, start with 4 tablespoons, add more as needed, and mix until everything is moistened.
  4. Divide the crust between two greased 10” pie pans and press in evenly.
  5. Place the pie plates on a cookie sheet to collect drips.

Crack Pie
300 grams sugar
180 grams light brown sugar
20 grams milk powder
24 grams cornstarch
6 grams kosher salt
16 tablespoons (2 sticks) unsalted butter, melted
3/4 cup heavy cream
1/2 teaspoon vanilla
8 egg yolks

  1. Preheat the oven to 350 F.
  2. Mix the sugar, brown sugar, milk powder, cornstarch, and salt in in the bowl of a stand mixer with a paddle attachment on low speed until everything is well mixed.
  3. Add in the melted butter and beat for 2-3 minutes or until all the dry ingredients are moist.
  4. Beat in the heavy cream and vanilla for another 2-3 minutes.  Scrape down the bowl as needed.  Make sure there are no streaks.
  5. Beat in the yolks until they are just mixed in.  Try not to over beat and add too much air in the mixture.
  6. Pour the mixture between 2 pie crusts and bake for 15 minutes.
  7. Open the oven door for 5 minutes and reduce the heat to 325 F.
  8. Bake the pies for another 5 minutes or until the tops are brown and there is only a slight jiggle when you shake the pan.
  9. Let cool to room temperature and then wrap in plastic wrap and freeze.
  10. Remove from the freezer and cut.  Keep the pies refrigerated.  Garnish with powdered sugar.

5 Comments

Filed under Desserts, Pie

Sweet & Salty Chocolate Guinness Pie

So my friend Chelsea came to visit for a week.  She used to live in Brooklyn, but moved to Kansas City, but is back for a week long conference.  Chelsea is not only a friend, but an avid reader of this blog!  I asked her what she would like for me to make her and she asked for Irish Car Bomb Cupcakes, yes these are delicious, but I’m a little tired of making them.  If it was beer and chocolate she wanted, I had just the recipe I wanted to try!

Clearly I’m on a bit of a pie kick.  Pies are like the ultimate dessert, they are fancy, but not as formal as a cake.  And I think pies are relatively impressive for your guests.  Not everyone can make a good pie!  Also, I don’t have as many opportunities to make a good pie, so I like to make one when I get the chance.

This pie starts with a salty sweet crust.  The idea of using pretzels in the crust is genius!  So good and crunchy.  My crust was kind of crumbly so I upped the amount of butter in the recipe below, let me know how that works out for you!  The chocolate-Guinness pudding is A-mazing!  So rich and flavorful and perfectly creamy.  The beer marshmallow on top is fun and a relatively light topping, it really completes the pie!  As you can see from the pictures, I looked away from the broiler for 20 seconds and the top got a little dark.  Stacey said she liked the burnt marshmallow on top, use your own judgment and watch carefully!   There are kind of a lot of steps involved, but that’s the fun part for me!

Print the recipe.

Sweet & Salty Chocolate Guinness Pie
Adapted from Sprinkle Bakes
Yield – 8-12 servings from a 9” pie

3/4 cups crushed pretzels
1/2 cup graham cracker crumbs
6 tablespoons melted, unsalted butter
3 tablespoons + 1/2 cup + 1 cup sugar
4 egg yolks + 2 egg whites
1/4 + 1/4 teaspoon salt
1/2 cup +1/2 cup Guinness
1 cup + 2 tablespoons heavy cream
4 ounces bittersweet chocolate – I used 60%
2 tablespoons corn starch
3 tablespoons water
10 large marshmallows

Crust

  1. Preheat the oven to 350 F and grease the bottom of a 9” pie pan.
  2. In a food processor crush the pretzels and the graham crackers.  Melt the butter in the microwave.
  3. In a small bowl mix together the crumbs, butter, and 3 tablespoons of sugar.
  4. Press the crumbs into the pie plate and bake for 10 minutes.  Let cool completely.

Chocolate Filling

  1. Whisk together 4 egg yolks and 1/2 cup of sugar in a small bowl.
  2. Add 1/2 cup of Guinness and the heavy cream to a medium sauce pan.  Cook until hot, but not boiling.
  3. Break up the chocolate, remove the Guinness mixture from the heat, and add in the chocolate.  Stir together until the chocolate is melted.
  4. Pour the chocolate mixture slowly into the egg yolk mixture whisking the whole time.  Pour everything back into the saucepan.  Add in 1/4 teaspoon of salt and the cornstarch and stir to combine.
  5. Heat until thickened and then pour into the pie crust.  Place in the fridge.

Marshmallow topping

  1. Place 1/2 cup of Guinness in a small saucepan and heat until the Guinness is reduced to 2 tablespoons.  Remove from the heat and set aside.
  2. Build a double boiler and whisk together 2 eggs, 1 cup sugar, and the water in a medium bowl over simmering water.
  3. Heat and whisk the mixture until there is no longer a gritty texture.  Remove from the heat and add in the marshmallows.
  4. Stir together and then place back over the double boiler until the marshmallows are all melted.  Stir in the reduced Guinness.  Pour over the chocolate mixture.
  5. Place in under the broiler for 60-90 seconds or until the top is browned – be careful, pay attention!
  6. Place in the fridge overnight.  Decorate with extra pretzels.  Use a warm knife to cut.

 

2 Comments

Filed under Pie