Every week I get together with a handful of friends at a local establishment to relax, catch up and discuss a variety of topics (usually sports-centered). We typically celebrate things like holidays, big sporting events and other big days together. One event we almost always convene for is the MLB All-Star game. We have several faithful baseball fans in the group (and some others who are not so faithful) so this always provides a perfect excuse to get together.
This year, we celebrated the all star game a little differently. Normally we gather at a friend's house and have snacky food and beverages. This year, we decided to have a pie celebration for the event. We had a wide variety of pies, from blueberry to brownie with granola to apple to chocolate peanut butter. Needless to say we were quite full by the end of the evening!
This pie recipe comes from the Better Homes and Gardens New Cook Book, 14th edition on page 445. You can find this in many libraries and bookstores as well as online.
This recipe is quite rich, so keep that in mind when slicing for serving. A tiny piece usually does the trick for most people.
Chocolate Peanut Butter Pie
Ingredients:
1 chocolate wafer crust (you can make this or buy one. I bought one to save time.)
1 8-ounce package cream cheese, softened
3/4 c. peanut butter
1 c. powdered sugar
2 T. milk
1 tsp. vanilla
1 c. whipping cream
2 T. powdered sugar
3/4 c. miniature chocolate chips
Directions:
1. Prepare a chocolate wafer crust if you choose to make one. Chill a medium mixing bowl and beaters in the refrigerator.
2. To make the filling: in a large mixing bowl beat cream cheese and peanut butter until smooth. Add the 1 cup powdered sugar, milk and vanilla, beating until combined.
3. In the chilled mixing bowl beat the whipping cream and the 2 tablespoons powdered sugar with the chilled beaters of an electric mixer until small peaks form. Gently fold one-third of the whipped cream into the peanut butter mixture. Fold remaining whipping cream and miniature chocolate chips into the peanut butter mixture. Spoon into the chocolate wafer crust. Cover and chill about 2 hours or until set.
I unfortunately do not have a picture for this pie. It is extremely delicious, though!
Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
Wednesday, December 28, 2011
Saturday, April 9, 2011
Kitchen Adventures 10.3
Ah, it's good to be back and sharing recipes! Life has definitely been busy over the past month. The parents came to visit in early March, the sister and brother-in-law came to visit a week later, work got crazy busy, and of course there are always social things to be done. I'm going to try and do some catching up today, so we'll see how that goes.
As I have mentioned before, I am more aware of dietary restrictions such as gluten free these days since I have several friends and co-workers that have to follow those guidelines. Hence, I am always looking for easy GF recipes I can share with them. While flipping through some of my Rachael Ray magazines my parents brought me, I stumbled across a GF pie recipe. This was perfect, since I had just been talking with a friend about GF pie crusts and finding a way to make them. I of course had to tell her the secret: use Chex instead of graham crackers. If you think about it, Chex have always been gluten free, but now the product can be advertised that way. I have never thought about using them as a substitute, but it was pretty delicious.
Included with this information was a recipe I just couldn't resist. Chocolate and peanut butter has to be one of the best culinary combinations ever. The timing was perfect, too, since I wanted to make a pie to celebrate PI Day (I told you I had some catching up to do). Even though I'm no longer taking math classes, I remember with fondness celebrating my first PI Day in Mr. Wertenberger's trig class. I had been looking for a great recipe to share at work to celebrate and this one fit the ticket.
This recipe came from the February 2011 Every Day with Rachael Ray magazine.
Double Chocolate-Peanut Butter Pudding Pie
Ingredients:
3 c. Chocolate or Rice Chex cereal, finely crushed
5 T. butter, melted
12 oz. semisweet baking chocolate, chopped, plus more for chocolate shavings
1 1/2 T. unsweetened baking cocoa, sifted
2 c. half-and-half
1/2 c. sugar
1 egg plus 3 egg yolks
6 T. whipping cream, plus 1 c. whipping cream, whipped for topping
1/2 c. white vanilla baking chips
1/4 c. creamy peanut butter
Directions:
1. Stir together the crushed cereal and melted butter in a small bowl. Press this mixture in the bottom and up the sides of a 9-inch pie pan. Refrigerate the crust for 30 minutes or until set. Heat the oven to 350 degrees and bake the crust for 15 minutes. Sprinkle with one-third (4 oz.) of the chopped chocolate after removing the crust from the oven.
2. Meanwhile, in a large heatproof bowl, mix the cocoa and remaining chopped chocolate together. In a 1-quart heavy saucepan, heat the half-and-half over medium-high heat until it is almost boiling. In a medium heatproof bowl, beat the sugar, egg and egg yolks together with a whisk until the mixture is light yellow. Slowly beat in half of the hot half-and-half, then pour this egg mixture into the saucepan. Reduce the heat to medium and heat the mixture just to boiling. Cook this mixture, beating with a whisk, for about 1 minute or until thickened. Pour this through a sieve into the cocoa mixture and beat with a whisk until smooth. Pour this into the crust and refrigerate 30 minutes or until fairly set. (As a short cut, you could just buy instant pie pudding and use that. I realized that after I had made it.)
3. Wipe out the saucepan, then add 6 T. cream to the pan. Heat to boiling over medium-high heat. Place the vanilla baking chips and peanut butter in a medium heatproof bowl and pour the hot cream over them and let stand until chocolate is melted, about 2 minutes. Beat this with a whisk until smooth. Spread this mixture evenly over the chilled pie and refrigerate until firm, about 1 1/2 hours.
4. If desired, serve with whipped cream and chocolate shavings.
Here is a picture of the delicious creation.
For more gluten free recipes, check out chex.com/glutenfree
As I have mentioned before, I am more aware of dietary restrictions such as gluten free these days since I have several friends and co-workers that have to follow those guidelines. Hence, I am always looking for easy GF recipes I can share with them. While flipping through some of my Rachael Ray magazines my parents brought me, I stumbled across a GF pie recipe. This was perfect, since I had just been talking with a friend about GF pie crusts and finding a way to make them. I of course had to tell her the secret: use Chex instead of graham crackers. If you think about it, Chex have always been gluten free, but now the product can be advertised that way. I have never thought about using them as a substitute, but it was pretty delicious.
Included with this information was a recipe I just couldn't resist. Chocolate and peanut butter has to be one of the best culinary combinations ever. The timing was perfect, too, since I wanted to make a pie to celebrate PI Day (I told you I had some catching up to do). Even though I'm no longer taking math classes, I remember with fondness celebrating my first PI Day in Mr. Wertenberger's trig class. I had been looking for a great recipe to share at work to celebrate and this one fit the ticket.
This recipe came from the February 2011 Every Day with Rachael Ray magazine.
Double Chocolate-Peanut Butter Pudding Pie
Ingredients:
3 c. Chocolate or Rice Chex cereal, finely crushed
5 T. butter, melted
12 oz. semisweet baking chocolate, chopped, plus more for chocolate shavings
1 1/2 T. unsweetened baking cocoa, sifted
2 c. half-and-half
1/2 c. sugar
1 egg plus 3 egg yolks
6 T. whipping cream, plus 1 c. whipping cream, whipped for topping
1/2 c. white vanilla baking chips
1/4 c. creamy peanut butter
Directions:
1. Stir together the crushed cereal and melted butter in a small bowl. Press this mixture in the bottom and up the sides of a 9-inch pie pan. Refrigerate the crust for 30 minutes or until set. Heat the oven to 350 degrees and bake the crust for 15 minutes. Sprinkle with one-third (4 oz.) of the chopped chocolate after removing the crust from the oven.
2. Meanwhile, in a large heatproof bowl, mix the cocoa and remaining chopped chocolate together. In a 1-quart heavy saucepan, heat the half-and-half over medium-high heat until it is almost boiling. In a medium heatproof bowl, beat the sugar, egg and egg yolks together with a whisk until the mixture is light yellow. Slowly beat in half of the hot half-and-half, then pour this egg mixture into the saucepan. Reduce the heat to medium and heat the mixture just to boiling. Cook this mixture, beating with a whisk, for about 1 minute or until thickened. Pour this through a sieve into the cocoa mixture and beat with a whisk until smooth. Pour this into the crust and refrigerate 30 minutes or until fairly set. (As a short cut, you could just buy instant pie pudding and use that. I realized that after I had made it.)
3. Wipe out the saucepan, then add 6 T. cream to the pan. Heat to boiling over medium-high heat. Place the vanilla baking chips and peanut butter in a medium heatproof bowl and pour the hot cream over them and let stand until chocolate is melted, about 2 minutes. Beat this with a whisk until smooth. Spread this mixture evenly over the chilled pie and refrigerate until firm, about 1 1/2 hours.
4. If desired, serve with whipped cream and chocolate shavings.
Here is a picture of the delicious creation.
For more gluten free recipes, check out chex.com/glutenfree
Wednesday, July 7, 2010
Kitchen Adventures 2.1
July is here, but it sure doesn't seem like a typical July! Apparently we are in a tropical weather pattern. That was readily apparent the entire weekend back home. None of us could remember a Fourth of July weekend where it rained every day, but that's exactly what it did. After getting home Friday late in the afternoon, the rain began late in the night and kept up pretty much the entire time until we made it halfway back to Norman. All that rain meant no fireworks show for our family this year. :( We shot off four fireworks out in the road before the rain picked up again. But the rain didn't stop all of the family from getting together to eat and celebrate our freedom. We ended up with fifteen people over for grilling and conversation. We will definitely remember this rainy 4th!
The rain didn't dampen the baking spirit, though. I decided to make the famous banana cake with nutella whip again along with a new recipe, Sunshine Pie. Unfortunately, I didn't trust my mom when she said I needed to line her pans with wax paper, and the first banana cake stuck to the pan. Thank goodness for cake balls to salvage the day! Karen and Ryan picked up frosting and dipping sauce, so I whipped up those delicious cake balls Sunday before everyone came over. Here's a sampling:
The sunshine pie was an experiment, and I learned a few things about zesting. It requires orange zest, and I got a little too into the zesting and got a little more than I needed, digging a little too deep. I would probably have liked the pie better without the zest/cool whip topping, but others seemed to like it. Just a pointer in case you decide to try it, don't get too zesty! :)
Sunshine Pie
Ingredients:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
Zest and juice from 1 orange
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
Directions:
BEAT cream cheese and 1/4 cup condensed milk with mixer until well blended. Whisk in 1/2 cup COOL WHIP. Spread onto bottom of crust.
WHISK orange juice, remaining condensed milk and dry pudding mix in medium bowl 2 min. Stir in 1-1/2 cups of the remaining COOL WHIP. Spread over cream cheese layer.
STIR orange zest into remaining COOL WHIP; spread over pie. Refrigerate 4 hours.
Size-Wise:
Since this luscious no-bake pie makes enough to serve 10, it's the perfect dessert to bring to your next gathering.
Special Extra:
To add a simple citrus fan garnish, cut additional orange, lemon or lime into thin slices. Stack 3 slices. Cut slit through slices to center. Twist slices from slits in opposite directions; twist 3 slices together for fan effect.
Make Ahead:
Pie can be stored in refrigerator up to 8 hours before serving.
*Note: I don't think I used any name brand products in this, I think it's just a recipe provided by Kraft foods so of course it uses their products.
Here are a few pics:
The rain didn't dampen the baking spirit, though. I decided to make the famous banana cake with nutella whip again along with a new recipe, Sunshine Pie. Unfortunately, I didn't trust my mom when she said I needed to line her pans with wax paper, and the first banana cake stuck to the pan. Thank goodness for cake balls to salvage the day! Karen and Ryan picked up frosting and dipping sauce, so I whipped up those delicious cake balls Sunday before everyone came over. Here's a sampling:
The sunshine pie was an experiment, and I learned a few things about zesting. It requires orange zest, and I got a little too into the zesting and got a little more than I needed, digging a little too deep. I would probably have liked the pie better without the zest/cool whip topping, but others seemed to like it. Just a pointer in case you decide to try it, don't get too zesty! :)
Sunshine Pie
Ingredients:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (14 oz.) EAGLE BRAND® Sweetened Condensed Milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
Zest and juice from 1 orange
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
Directions:
BEAT cream cheese and 1/4 cup condensed milk with mixer until well blended. Whisk in 1/2 cup COOL WHIP. Spread onto bottom of crust.
WHISK orange juice, remaining condensed milk and dry pudding mix in medium bowl 2 min. Stir in 1-1/2 cups of the remaining COOL WHIP. Spread over cream cheese layer.
STIR orange zest into remaining COOL WHIP; spread over pie. Refrigerate 4 hours.
Size-Wise:
Since this luscious no-bake pie makes enough to serve 10, it's the perfect dessert to bring to your next gathering.
Special Extra:
To add a simple citrus fan garnish, cut additional orange, lemon or lime into thin slices. Stack 3 slices. Cut slit through slices to center. Twist slices from slits in opposite directions; twist 3 slices together for fan effect.
Make Ahead:
Pie can be stored in refrigerator up to 8 hours before serving.
*Note: I don't think I used any name brand products in this, I think it's just a recipe provided by Kraft foods so of course it uses their products.
Here are a few pics:
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