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No-Bake Peanut Butter Pie

April 30, 2013 in pie

It’s my dad’s birthday week!

I’ve told you guys multiple times that I have the coolest dad. I know just about everyone says that but… for real. He bought me this when I was 15. All my friends were given safe, responsible-looking cars and I got a hot rod. It was pretty much the best day of my life. It took me forever to learn how to drive a standard and I don’t remember him ever getting that aggravated with me. And he only yelled a little when he had to replace the clutch. Multiple times.

Since we’re so far away from home, I wanted to make something so the hooligans could celebrate their Pops’ birthday and I thought this pie looked like something he’d be into.

I love no-bake peanut butter pies and I feel like I’ve had about a million pieces in my lifetime. It’s so delicious and really couldn’t be easier to make. The hardest part is waiting for it to set up!

One year ago: Spicy Yeast Pancakes
Three years ago: Rigatoni with Chicken Sausage and Marsala Cream Sauce

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No-Bake Peanut Butter Pie

Ingredients

1 chocolate graham cracker crust
1 (8-ounce) block cream cheese, at room temperature
1/2 cup sugar
1 cup creamy peanut butter
1 teaspoon vanilla
8 ounces frozen whipped topping
whipped cream, for serving

Instructions

  1. In the bowl of a mixer fitted with a paddle attachment, beat the cream cheese and sugar until well blended. Beat in peanut butter and vanilla.
  2. Remove the bowl from the mixer and gently fold in whipped topping. Try not to deflate it too much but you want it fully incorporated.
  3. Use a rubber spatula to transfer the pie mixture to the pie crust. Refrigerate for at least 4 hours before serving. Top with whipped cream, if desired. Store in the refrigerator.
http://fakeginger.com/2013/04/30/no-bake-peanut-butter-pie/

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Chocolate Truffle Pie

June 20, 2012 in pie

This is the pie I made for my birthday. I had it for lunch and dinner yesterday. And it was awesome.

It’s so not something I’d normally choose to make for myself. I’m a big fan of the grocery store cakes with the thick white buttercream but I’ve been dreaming about this pie for weeks now. It was time to make the dang pie.

I thought this was going to be very labor intensive – I mean, a name like Chocolate Truffle Pie just sounds intimidating, right? But it wasn’t at all. If you can melt chocolate in the microwave, you can make this pie. There is a lot of waiting around but the best things in life have to sit in the fridge overnight. Or something like that.

The pie is fantastic, as I’m sure you can imagine. It’s a graham cracker crust (my favorite!) with a chocolate truffle layer and then a chocolate mousse-ish layer. With whipped cream on top! It’s super rich but it’s perfect for anyone with a deep love of chocolate. I do recommend using a chocolate you absolutely adore since it’s, well, pretty much the only ingredient.

Also, buy a massive container of heavy cream. I had to make two trips to the grocery store just for heavy cream the day I made this. And that, my friends, is not fun with 3 little people in tow.

Two  years ago: Birthday Cake Ice Cream

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Chocolate Truffle Pie

Ingredients

For the crust:
20 graham crackers (I used about 1¼ cup crumbs)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
For the truffle filling:
⅔ cup heavy cream
6 ounces bittersweet chocolate, chopped
For the whipped chocolate filling:
6 ounces bittersweet chocolate, chopped
1½ cups heavy cream, divided
½ teaspoon vanilla extract
For the whipped cream:
1 cup heavy cream
¼ cup powdered sugar
Garnish:
Shaved chocolate

Instructions

    To make the crust:
  1. Preheat oven to 375F.
  2. Grind graham crackers in a food processor until fine. Add butter and continue pulsing until the mixture is moistened. Press into bottom and up the sides about halfway of a 9-inch pie pan. Bake for 7 minutes. Cool completely before moving on to the next step.
    3. To make the truffle filling:
  3. Put chocolate in a medium-sized heat-proof bowl. In a small saucepan, bring the heavy cream just to a simmer. Pour over the chocolate. Let sit for about 1 minute then stir until smooth. Spread into the cooled crust. Freeze until firm, 20-30 minutes.
    4. To make the whipped chocolate filling:
  4. Heat chocolate, ½ cup of the cream, and vanilla in microwave for 20 second bursts, stirring between each one, until chocolate is melted and mixture is smooth. Be careful not to overheat! Let cool before proceeding.
  5. Beat the remaining cup of cream on until thick. Add the chocolate mixture and continue to beat until soft peaks. Spread this over the truffle filing and refrigerate overnight.
    6. To make the whipped cream:
  6. Beat cream and powdered sugar together until stiff peaks form. Spread or dollop over pie as you wish. Use a grater or vegetable peeler to make chocolate shavings for garnish (optional). Store in refrigerator until serving.
http://fakeginger.com/2012/06/20/chocolate-truffle-pie/

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Chocolate-Covered Strawberry Pie

February 23, 2012 in pie

Fact: I am having the worst time with pastry these days. I don’t know if it’s the dry winter air or what but everything’s falling apart on me.

Another fact: This pie is not going to cut nicely for you. But no one will care because it’s delicious.

One more fact: I really intended to have a week of Mardi Gras food but I dropped the moonpie on that one. Get it?! No? Moving on…

I took all my kids to Costco last week. Always a bad idea. Not as bad as taking all the kids AND the husband but still a bad idea. We ended up with 4 pounds of strawberries in our cart and even though they love strawberries, they just couldn’t eat them quickly enough. So I made a pie. Because there is never a bad time for pie!

I wasn’t going to post this pie because I was so disappointed that it didn’t cut smoothly but then my husband went absolutely nuts over it. The man loves strawberries but I definitely didn’t expect this pie to get such a strong reaction out of him. I swear he ate half of it in one sitting and then talked about it for a week after that.

It’s an easy pie too. You bake the pie crust alone and then you just have to refrigerate it once the filling is in. It took no time at all and the hardest part was waiting for it to chill!

And that lovely pink color? All strawberries! No food coloring needed. :)

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Chocolate-Covered Strawberry Pie

adapted from Blue Ribbon Recipes

Ingredients

1 pie crust, store-bought or homemade
For the filling:
2 cups fresh strawberries, thinly sliced
¼ cup sugar
4 teaspoons cornstarch
1 cup white chocolate chips
8 ounces cream cheese, softened
⅓ cup powdered sugar
For the topping:
⅓ cup heavy whipping cream
½ cup semisweet chocolate chips
For the garnish:
sweetened whipped cream
chocolate-covered strawberries

Instructions

  1. Bake pie crust in a 9-inch pie plate according to the instructions on the box or the recipe you are using. Set aside to cool.
    2. To make the filling:
  2. Combine strawberries, sugar, and cornstarch in a saucepan over medium heat. Cook until thick, stirring constantly. Cool to room temperature.
  3. In a double boiler (or a microwave) melt the white chocolate chips. Set aside to cool slightly.
  4. In a medium-sized mixing bowl, beat the softened cream cheese and powdered sugar until combined. Slowly add the melted white chocolate chips. Add the strawberry mixture and continue beat until well blended. Pour into the baked pie crust. Smooth the top with a rubber spatula.
    5. To make the topping:
  5. Place the semisweet chocolate chips in a medium-sized mixing bowl. Heat the heavy whipping cream in a saucepan over medium heat until it just begins to bubble. Pour the cream over the chocolate chips and stir until melted. Drizzle the topping over the pie. Chill for at least 2 hours and garnish with whipped cream and chocolate-covered strawberries.
http://fakeginger.com/2012/02/23/chocolate-covered-strawberry-pie/


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Secret Recipe Club – Cinnamon Apple Pie with Raisins and Crumb Topping

December 12, 2011 in pie

Time again for a Secret Recipe Club post!

I hit the jackpot with my secret blog this month: Kristine’s Kitchen. Kristine has healthy food, naughty food, and everything in between. After sorting through her blog, I tweeted:

I got a bunch of replies telling me to let the husband choose and decided to pick the one I knew he would want: apple pie. Because if pie is an option, he’s going for it.

I was intrigued by this recipe because for one, it includes raisins. I have a very recent love for raisins so I knew I would love this. The recipe also calls for you to put the raw apples right into the pie crust instead of cooking them first, which is something I’ve never done when making a pie.

The pie turned out fantastic! And so easy since you literally just toss the ingredients together and throw them in the crust! My husband declared it the best apple pie ever to which I said, “Umm… you said that about the last apple pie I made“. He decided that they are equally good but this one is more of a seasonal apple pie because of the raisins. Men…

This is definitely one I’ll make again and again!

(Don’t forget to enter my Alouette cheese giveaway!)

Two years ago: Mint Brownies

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Secret Recipe Club – Cinnamon Apple Pie with Raisins and Crumb Topping

Ingredients

1 refrigerated pie dough
1 cup (packed) golden brown sugar
3 tablespoons all purpose flour
2 teaspoons finely grated lemon peel
1 1/4 teaspoons ground cinnamon
2 3/4 pounds Granny Smith apples (about 6 medium), peeled, cored, cut into chunks
1 cup raisins
2 teaspoons vanilla extract
For the Crumb Topping:
1 cup all purpose flour
1/2 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Instructions

  1. For the crust, roll out pie dough to a 14-inch circle. Transfer to a pie dish by gently wrapping the dough around a rolling pin and then carefully unrolling it. Gently press dough down into pie dish and trim excess dough around edges, leaving about a 1-inch overhang. Fold the edges under and crimp to make a decorative edge. Chill unbaked crust in freezer for 20 minutes.
  2. To make the filling:
  3. Position rack in center of oven and preheat to 375°F. Mix brown sugar, flour, lemon peel, and cinnamon in large bowl. Add apple chunks, raisins, and vanilla; toss until well coated. Transfer filling to unbaked crust, mounding filling slightly in center. Bake pie until apples begin to soften, about 40 minutes.
  4. Meanwhile, prepare crumb topping:
  5. Whisk flour, sugar, cinnamon, and salt in small bowl. Add butter and rub in with fingertips until mixture begins to clump together.
  6. Sprinkle topping evenly over hot pie. Continue to bake pie until apples are tender and topping is browned and crisp, tenting pie with sheet of foil if browning too quickly, about 50 minutes. Cool pie on rack at least 2 hours.
http://fakeginger.com/2011/12/12/cinnamon-apple-pie-with-raisins/

 

 

 

 

 



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Caramel-Pecan Cheesecake Pie

November 23, 2011 in pie


Only one day left! Are you prepared?! I saved the best recipe for last in my Thanksgiving series – a Caramel-Pecan Cheesecake Pie! It’s a pecan pie and caramel cheesecake in one!

Super simple – I started with a Pillsbury refrigerated pie crust but feel free to make your own if you have time. You could make your own caramel too but the jarred stuff sure makes life easier when you have a lot going on. The whole pie took about 15 minutes to throw together! So if you’re looking for a last minute treat to take to Thanksgiving or even a Thanksgiving Eve party, this is perfect!

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Caramel-Pecan Cheesecake Pie

from Taste of Home

Ingredients

1 sheet refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
½ cup sugar
4 eggs
1 teaspoon vanilla
1-1/4 cups chopped pecans
1 jar (12-1/4 ounces) fat-free caramel ice cream topping

Instructions

  1. Line a 9-in. pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
  2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
  3. Bake at 375F for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing.
http://fakeginger.com/2011/11/23/caramel-pecan-cheesecake-pie/

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