COCONUT CREAM PIE FROM SCRATCH: International Coconut Day!

Today is International Coconut Day! Here's a great recipe for Coconut Cream Pie from Scratch. Even though I love this advertisement on the right is from 1947 for "A Dreamy Creamy Coconut Pie You Can Make At Home-in Minutes," believe me when I say take a few more minutes to make your own Coconut Cream Pie from scratch, and it will be 100% better!

The following recipe is adapted from Southern Living (April 2005) and also appeared in one of the Best of Southern Living collections. It's worth the time to make this great Coconut Cream Pie from Scratch.

COCONUT CREAM PIE FROM SCRATCH

Coconut Cream Pie Filling
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 Tbsp unsalted butter
1 cup sweetened flaked coconut
1 tsp vanilla extract
2 cups whipping cream
1/3 cup sugar
2 1/2 tsp vanilla
Garnish: toasted coconut

Directions

Chocolate Pie Crust
2 cups chocolate wafers
6 Tbsp unsalted butter

Melt the butter.
Put chocolate wafers in plastic bag. Close bag and crush with spoon or rolling pin until you have tiny pea-sized chocolate bits.
Combine melted butter with chocolate bits.
Press ingredients into 9-inch buttered pie pan. Be sure and go up sides.
Bake 10 minutes at 325°F. 

Filling:
Combine 1/2 cup sugar and cornstarch in heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes (or put it in the refrigerator). Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1-1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling.

Garnish with toasted coconut

*To make toasted coconut, heat oven to 350. Put coconut in a pie pan and spread out to about 1/4 inch thick. Toast in oven for about 3-5 minutes.. check to make sure it doesn't burn. 

HAPPY COCONUT DAY!

EASY BLACKBERRY CHOCOLATE CHIP PIE for Labor Day

Labor Day Weekend is coming up. When I was growing up Labor Day weekend meant the last weekend before school started. We'd go down the shore or up to the mountains, or just kick back at a neighborhood barbecue. Sometimes we'd go to the country and pick blackberries for jam and pies. When I moved to California, I found blackberries everywhere at this time of year -- by the roadside, in the fields, and later in my own backyard! They were a bit of a bramble, prickly bushes, but the blackberries were, oh so, sweet and plentiful!

I used to make an awesome Blackberry Apple Pie, but since this is a Chocolate blog, and this is Labor Day Weekend, I'm recommending this easy and delicious Blackberry Chocolate Chip Pie. I adapted a recipe I found at Allrecipes. com, and there was a caveat with the original: "Adjust the ratio of berries and chocolate chips to suit your preferences." Well, that's wise, so you might want to make it several times, just to get it right. FYI: whatever you decide, the attempts will still be great!

EASY BLACKBERRY CHOCOLATE CHIP PIE

Ingredients
1 (15 ounce) package pastry for a 9 inch double crust pie (I use Trader Joe's pie crusts if I don't make my own)
1/2 cup granulated sugar
1/3 cup all-purpose flour 
1/2 teaspoon ground cinnamon
4 cups blackberries
1/2 cup dark chocolate chips or chopped chocolate
1/2 Tbsp lemon juice

Directions
Preheat oven to 425 degrees
Place one pie crust in bottom of 9 inch pie plate.
In bowl, mix sugar, flour, and cinnamon. Gently stir in blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to pie crust in pie plate.
Put second pie crust on top, and secure to bottom crust by pressing with fork, or fluting with fingers. Bake 35 minutes in preheated oven, until top is golden brown. Cool slightly before slicing.

S'mores Ice Cream Pie: Ice Cream Pie Day

Today is National Ice Cream Day, a perfect summer holiday. And, summer is all about S'mores, so put them together, and you have a great play on the traditional s'mores: S'mores Ice Cream Pie. I've posted S'mores Pie recipes before. They're usually made with frozen chocolate ice cream, but for this recipe uses Rocky Road ice-cream. You'll have lots more smores ingredients! How fun is that? I originally found this recipe on the Taste of Home website. I've tried other S'mores Ice Cream Pie Recipes, but this is my favorite! It's easy and delicious. Taste of Home has some wonderful recipes. Be sure and check them out!

S'mores Ice Cream Pie

Ingredients
2/3 cup graham cracker crumbs
2 Tbsp sugar
3 Tbsp unsalted butter, melted
2-1/2 cups Rocky Road ice cream (or Chocolate), softened 
2/3 cup marshmallow creme (or marshmallow fluff)
3/4 cup miniature marshmallows

Directions
In small bowl, combine graham cracker crumbs and sugar; stir in butter. Press onto bottom and up sides of 7-inch pie plate coated with cooking spray. Bake at 325° for 7-9 minutes or until lightly browned. Cool on a wire rack.
Carefully spread ice cream onto crust; freeze until firm. Spread marshmallow creme over ice cream. Top with marshmallows; gently press into creme. Cover and freeze for 4 hours or overnight.
Just before serving, use a mini-torch and scorch marshmallows a bit--or broil 6 in. from the heat for 1-2 minutes or until marshmallows are golden brown.

Photo: Taste of Home

CHOCOLATE LEMON MERINGUE PIE: Pie in the Sky!

Today is National Lemon Meringue Pie Day and what could be better than a Chocolate Lemon Meringue Pie. I love lemon and chocolate!  (Photo is from a Vintage ad for "Jello" pie filling, but I use Meyer Lemon Curd for my filling.)

There are so many recipes for Lemon Meringue Pie. You can make your own lemon filling and your own pie shell, but here's a simple and easy recipe that uses Chocolate Ganache (I always have some in the freezer--but you can make fresh), artisan Meyer Lemon Curd from a jar, and a pre-made pie shell (I use Trader Joe's pie dough). You'll be making the meringue, but that's o.k. It's fun and fast.

EASY CHOCOLATE LEMON MERINGUE PIE

Directions
Use a pre-made 9" pie shell. Prick and bake as directed.
Let pie shell cool.
Add a layer of Chocolate Ganache (see chocolate ganache recipe). Warm it up first, so you can easily spread evenly to the edges.
Refrigerate for 15 minutes.
Warm Lemon Curd just a bit (to allow it to spread easily) and then add it to make a layer on top of the chocolate ganache. Spread gently and evenly to the edges--don't mix the two, if possible.
Top with Meringue (see directions below)
Bake at 350 for 10-15 minutes.

Meringue Topping
4 egg whites
Pinch of cream of tartar
2 Tbsp sugar

Whisk together egg whites and cream of tartar in bowl of mixer. Beat whites until peaks form and then gradually add sugar. Keep beating mixture until stiff peaks form-about one to two minutes.
Using a spoon, place spoonfuls of meringue over surface of entire filling. Meringue should cover the filling completely to edge of crust.
Bake for 10 to 15 minutes --until meringue has golden tips.
Remove pie from oven and place on wire rack to cool before slicing.

Happy Lemon Meringue Pie Day!

DARK CHOCOLATE RASPBERRY CREAM PIE: National Raspberry Cream Pie Day

If you've been following my blog, you know I have a soft spot for Driscoll's Berries. They're always sweet, they're always good. And that's what led me to today's recipe. This recipe for Dark Chocolate Raspberry Cream Pie is from the Driscoll's website. There are lots of other berry recipes you'll want to check out, but for today's food holiday, Raspberry Cream Pie Day, you'll want to make this easy recipe for Dark Chocolate Raspberry Cream Pie!

DARK CHOCOLATE RASPBERRY CREAM PIE

Ingredients

Crust 

1 1/4 Cups chocolate wafer cookie crumbs 

3 Tbsp sugar 

4 Tbsp unsalted butter, melted 

Filling 

4 Ounces dark or semisweet chocolate 

2 Cups whole milk, divided 

4 Tbsp cornstarch 

1/2 Cup sugar 

2 Tbsp unsweetened cocoa powder 

2 Tsp vanilla extract 

Pinch salt 

Topping 

1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries 

3 Tablespoons sugar 

1 Cup heavy cream 

2 Tbsp confectioner's sugar 

1 Tsp vanilla extract 

Directions

Crust 

Preheat oven to 350°F. Place crumbs and sugar in a medium bowl and stir in butter until evenly blended. Press crumb mixture firmly on bottom and up sides of 9-1/2-inch pie plate. Bake 10 minutes. Cool. 

Filling 

Melt chocolate. Whisk together 1/2 cup milk and cornstarch. Set aside.

Bring remaining 1 1/2 cups milk, sugar, cocoa and salt just to a simmer over medium heat, stirring frequently. Stir cornstarch mixture then add to milk mixture in saucepot and bring to a boil, whisking constantly. Once mixture is at a boil and quite thick, cook 1 additional minute. Remove from heat and stir in melted chocolate and vanilla. Spoon into cooled crust. Cover surface directly with plastic wrap to prevent skin from forming. Chill at least 4 hours or overnight. 

Raspberry Puree 

Puree 1/2 package of raspberries in food processor fitted with metal blade. Strain through a fine mesh strainer. Discard seeds. Stir sugar into puree until disolved. 

Topping 

Beat heavy cream and sugar until stiff peaks just form. Stir in vanilla. Spread whipped cream topping on chilled pie. With a small spoon drop small amounts of raspberry puree onto whipped cream. Use a toothpick or sharp knife to swirl puree into cream. Top with remaining raspberries.

PEACH ICE CREAM BROWNIE MUD PIE

Today is Peach Ice Cream Day. To celebrate the day, you can pour chocolate sauce over peach ice cream topped with fresh peaches. But to take it up a notch, make this great recipe from Land O Lakes. Don't forget that there are some wonderful recipes on food sites. I love this one!

PEACH ICE CREAM BROWNIE MUD PIE

Ingredients 

Brownie 

1/2 cup sugar 
1/4 cup Land O Lakes® Butter, softened 
1 (1-ounce) square unsweetened baking chocolate, melted 
1 large egg 
1/2 cup all-purpose flour 
1/4 teaspoon baking powder 

Filling

 
1 cup thick chocolate fudge sauce
1 quart peach ice cream, slightly softened 

Garnish 

Thick chocolate fudge sauce

Peach slices, if desired

DIRECTIONS

Heat oven to 350°F. Spray 9-inch pie plate with no-stick cooking spray; set aside. 

Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add chocolate and egg. Continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. 

Spread batter into prepared pie plate. Bake for 15-18 minutes or until edges just begin to pull away from sides of pan. (Do not overbake.) Cool 1 hour. 

Spread thick fudge sauce over cooled brownie. Spread softened ice cream over topping. Cover; freeze 4 hours or until firm.  

Cut into wedges while frozen. Drizzle each serving with fudge sauce and garnish with sliced fresh peaches.

EASY FOURTH OF JULY STRAWBERRY PIE

For me, Fourth of July is all about Strawberries and Whipped Cream. Here's an Easy Fourth of July Strawberry Pie with a  Chocolate Cookie Crust. Sprinkle blueberries to the whipped cream topping, and you'll have stars!

EASY FOURTH OF JULY STRAWBERRY PIE

Chocolate Cookie Crust

25-30 chocolate cookie wafers, 4 Tbsp unsalted butter, melted and cooled. Heat oven to 350°F.  Whirl cookies in food processor until crumbs are fine. Put in medium bowl, add melted butter, and mix until combined. Press crumb mixture into a 9-inch pie plate evenly and firmly on bottom and up sides. Bake at 350 for 10 to 15 minutes. Cool (on wire rack) before filling.

Filling & Topping

Mash 2 cups of strawberries (chunky not macerated) (put aside a cup of sliced strawberries). Place strawberries in small saucepan. Add sugar (to taste-depends on strawberries-about 1/4 cup?), 1/4 cup corn starch, dash of salt, 1 tsp vanilla or 1 Tbsp  lemon juice (or both). Bring to simmer until thickened. Cool completely. Add rest of strawberries (cut up or sliced) and put in baked cooled Chocolate Cookie Crust. Put in fridge for 2 hours to set. Top with whipped cream, big whole strawberries, and blueberries!

Strawberry Rhubarb Pie S'mores: Strawberry Rhubarb Pie Day!

Today is Strawberry Rhubarb Pie Day. I've posted several recipes for Strawberry Rhubarb Pie with Chocolate Crust, but for today's celebration I thought I'd post a fun recipe for Strawberry Rhubarb Pie S'mores. S'mores you say? Pie in S'mores you ask? Yes!

TCHO Chocolate here in the San Francisco Bay Area makes a very unique bar--Strawberry Rhubarb Pie Bar. This unique bar won a Bronze medal at the Americas 2015 International Chocolate Awards.

As their materials note:
Remember when you were a kid and your mom baked a fresh pie with strawberries you'd picked that summer afternoon? Bursting with summer berry goodness, here are all the fixings in a real strawberry rhubarb pie — including the pie crust.

TCHO Pairings are about how great ingredients and great chocolate enhance the flavors of each other, masterfully mixing to create extraordinary chocolate delight! TCHO Strawberry Rhubarb Pie Bar has chocolate-covered strawberry rhubarb pie goodness that even has crunchy bits of real pie crust included.

FYI: This bar is seasonal, but I just checked, and it's available on InstaCart, so check other resources. You can also use other unique Tcho (or other brands) bars to make some uniquely flavored S'mores. 

Strawberry Rhubarb Pie S'mores

Ingredients
Graham Crackers
Tcho Strawberry Rhubarb Pie Bar
Marshmallows

Directions
Break graham cracker in half. Put a piece of TCHO Strawberry Rhubarb Pie Bar on graham cracker
Put marshmallow on stick and roast (or cook over a stove) until golden brown.
Take marshmallow off stick and lay on top of chocolate bar piece that's on top of the graham cracker. Cover with other graham cracker part and EAT!

MALTED MILK BALL CHOCOLATE ICE CREAM PIE: Chocolate Ice Cream Day!

Yesterday was National Ice Cream Pie Day, and I meant to post a recipe. Well this Malted Milk Ball Chocolate Ice Cream Pie takes the cake--or, in this case-- the pie! If you're like me, you've always wondered about Malted Milk Balls. What are they really?

Lots of companies make them now, but when I was growing up, I only remember one: Hershey's Whoppers Malted Milk Balls. But there were actually other "old fashioned' brands such as Maltesers. Maybe they weren't available at my candy store? Ghirardelli also makes Milk Chocolate Malt Balls. (There's also a Kittymalt Hairball remedy that I have, but I won't go there).

Malt balls (interchangeable with malted balls but not moth balls!) are now also available in a variety of flavors: There are pumpkin spice malted milk balls, dark chocolate milk balls, mint malted milk balls, cookies and cream malted milk balls, peanut butter malted milk balls and yogurt malted milk balls, and many other varieties. I'm a purist, however.

Want to just have the Malt Ball center only? Nuts on Line sells them. These malt ball center only candies can be enrobed in the very best chocolate. You can do it yourself in the same way you make chocolate covered nuts. Just melt some chocolate and dip. I use two forks to make it easy. Dry them on a parchment lined baking sheet.

But what is a malt ball? wiseGeek (clear answers for common questions) has the answer: 
Malted milk balls are chocolate-coated candies often sold in milk carton packaging to promote their association with flavored milk and malted milkshakes.

The flavor of malted milk balls is often described as nutty or distinctively hearty, much like a grain cereal. The reason for this unusual flavor is the use of a grain treatment known as malting. Barley grains are allowed to germinate after harvest, which changes the sugar composition of the grain, in the same sense that germinated corn becomes more suitable for distillation. The malted barley grain is carefully dried and ground into a powder for confectionery use.

Want a fabulous use for Malted Milk Balls? Well, besides eating them at the movies? Sunset Magazine had a great recipe a few years ago for Malted Milk Ball Ice Cream Pie. I definitely love using candy in pies and cakes. This ice cream pie has crunchy malted milk balls on the bottom, malt ice cream above it, and a layer of dark chocolate frosting. Add some whipped cream and sprinkle with chopped and whole malted milk balls when you serve, and you're good to go.

MALTED MILK BALL CHOCOLATE ICE CREAM PIE

Ingredients
3 1/2 cups malted milk balls, divided
Cookie Crust, using chocolate wafers and a 9-in. cheesecake pan with removable sides (I've posted this recipe before)
1 3/4 quarts vanilla ice cream, softened
3 Tbsp Dutch-process cocoa powder
1 1/2 cups malted milk powder (Malted milk powder is made from milk, barley malt, and wheat; don't confuse it with Ovaltine, which has other ingredients added. Find it next to the chocolate milk powder in well-stocked grocery stores or online)
1 cup whipping cream, divided
6 ounces semisweet chocolate, chopped

Preparation
Arrange a tight layer of malted milk balls (3 cups) over crust. Stir ice cream with cocoa powder and malted milk powder until smooth. Spoon into crust, set on plate, and freeze 5 hours.
Heat 1/2 cup cream meanwhile until simmering. Put chocolate in small metal bowl, pour in cream, and let sit until chocolate is melted, about 2 minutes. Stir until smooth. Let cool completely.
Smooth chocolate ganache over top of pie and freeze until set, about 15 minutes.
  
To serve:
Whip remaining 1/2 cup cream and swirl onto pie. Chop some malted milk balls and drop onto pie; add a few whole balls. Remove rim and serve immediately.
 
Tips: 
Let the pie soften for 5 minutes at room temp to make slicing easier.
If you're having trouble free-ing your pie from its pan, set it over bowl of hot water for a couple of minutes and then slide a thin knife between pan edge and crust. It should pop right out.

Photo: Malted Milk Ice Cream Pie: Yunhee Kim; Styling: Karen Shinto

ROCKY ROAD ICE CREAM PIE: National Rocky Road Ice Cream Day!

Happy Rocky Road Ice Cream Day! For today's holiday, I'm posting a recipe for a delicious Rocky Road Ice Cream Pie. It's a great way to cool off. 

Rocky Road Ice Cream was 'invented' in Oakland,  California. One story goes that the Rocky Road ice cream flavor was created in March 1929 by William Dreyer in Oakland, CA. He cut up walnuts and marshmallows with his wife's sewing scissors and added them to his chocolate ice cream that reflected his partner Joseph Edy's chocolate candy that used walnuts and marshmallow pieces. Later the walnuts were replaced by toasted almonds. Another story is that Fenton's Creamery in Oakland claims is that William Dreyer based his recipe on a Rocky-Road style ice cream flavor invented by his friend, Fentons' George Farren, who blended his own Rocky Road-style candy bar into ice cream. So however it came into existence, have a scoop of Rocky Road Ice Cream today... or make a Rocky Road Ice Cream Pie!

ROCKY ROAD ICE CREAM PIE

Ingredients
2 cups vanilla fudge swirl ice cream, softened
2 cups chocolate ice cream, softened
2/3 cup miniature marshmallows
3/4 cup semi-sweet chocolate, chopped and divided
1/2 cup toasted almonds, chopped (or lightly salted peanuts)
*Chocolate Pie Crust (see recipe below) Prepare first**

Directions
In large bowl stir together ice cream, marshmallows, 1/2 cup chopped chocolate, and toasted almonds or peanuts. Spoon into crust. Sprinkle with remaining 1/4 cup chopped chocolate.
Cover and freeze at least 2 hours or until firm.
Let stand at room temperature for 10 minutes before cutting.

*Chocolate Pie Crust (good for lots of pies)
2 cups chocolate wafers (in a pinch use Oreos)
6 Tbsp butter

Directions
Melt butter.
Put chocolate wafers in plastic bag. Close bag and crush with spoon or rolling pin until you have tiny pea-sized chocolate bits. Or just whirl the cookies in a blender.
Combine melted butter with chocolate bits.
Press ingredients into 9-inch buttered pie pan. Be sure and go up the sides.
Bake 10 minutes at 325°F.
Cool completely before adding ice-cream.

How easy is this? O.K. even easier: Soften a gallon of Rocky Road Ice Cream and add to your Chocolate Pie Crust. Refreeze for two hours.

S'MORES BLONDIE PIE: Memorial Day

I always think of Memorial Day as the start of Summer, and nothing says Summer more to me than S'mores! So maybe you plan on making S'mores on the Grill for your Memorial Day Celebration.  But, just maybe, you want to make your Memorial Day S'mores ahead, so you can enjoy the party! This S'mores Blondie Pie tastes like Summer. It's an easy dessert recipe from Hershey's Kitchens. And, as much as I love high-end chocolate, when it comes to S'mores, I prefer good old fashioned Hershey's!

S'mores Blondie Pie

Ingredients
6 Hershey's Milk Chocolate Bars (1.55 oz. each), divided
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 cup all-purpose flour
1 cup graham cracker crumbs
1 teaspoon baking powder
1-1/2 cups marshmallow creme or marshmallow fluff
1/4 teaspoon shortening (do not use margarine, butter, spread or oil)

Directions
Heat oven to 350°F. Grease 9-inch pie plate. Unwrap chocolate bars; break into pieces.
Beat butter and sugar until blended in medium bowl. Add egg; beat until light and fluffy. Stir in flour, graham cracker crumbs, and baking powder; beat until well blended.
Press half of dough onto bottom and up sides of pie plate. Spread marshmallow creme over bottom of crust. Set aside 1 tablespoon chocolate bar pieces; sprinkle remaining pieces evenly over marshmallow creme.
Form remaining dough into ball; place on sheet of waxed paper. With fingers, flatten and shape into 9-inch circle. Pick up waxed paper, supporting dough with hands. Flip dough onto pie surface; peel off waxed paper. Pinch edges of dough together and form crust edge.
Bake 20 to 25 minutes or until lightly browned. Cool completely in pan on wire rack. Melt remaining chocolate bar pieces with shortening; drizzle over top of pie.
Optional: torch some mini-marshmallows and put them on top of the pie!

To serve, microwave slices at HIGH (100%) 15 to 20 seconds or until slightly warm and marshmallow starts to melt.

KENTUCKY DERBY PIE: Recipes, History, Bourbon, Nuts, and More!

The Kentucky Derby will run today! For the past several years, I've posted chocolate recipes that are perfect for Kentucky Derby Parties. I have more than one recipe for Derby Pie, the traditional chocolate, nut, bourbon pie, so here's a re-post of the three most popular --plus a Pie in a Jar to take to your Kentucky Derby party!

Kentucky Bourbon Chocolate Walnut Pie has been served at the annual Derby Horse Race for over 60 years. It was a special recipe that was first made at the Melrose Inn in Prospect, Kentucky. * Note: You can't legally call it a "Derby Pie" recipe. The name "Derby Pie" is trademarked, and the owners of the name are very aggressive protecting the name "Derby Pie." DyingforChocolate.com is not a commercial site, but to be safe,  I'm calling it Kentucky Derby Pie. Similar Pies to the one above are sometimes called Brownie Pie or Tollhouse Pie, but it's really Derby Pie. There have been many modifications over the years, but the most important ingredient is Kentucky Bourbon.

I'd love to hear about your favorite Kentucky Derby Pie. Do you use Pecans or Walnuts? How much chocolate? What kind? How much Bourbon? What kind?

1. Kentucky Derby Chocolate Pecan Pie

Ingredients
1 pie crust (homemade or store bought)
1/2 cup unsalted butter, melted
1/4 cup white sugar
3/4 cup brown sugar, packed
3/4 cup light corn syrup
4 large eggs
1-1/2 tsp vanilla
1/4 cup Kentucky Bourbon
3/4 cup chocolate chips
1-1/4 cup toasted pecans or walnuts, shelled and chopped in half

Directions
Preheat oven to 350 degrees F.
Roll crust out.
In large mixing bowl, on medium speed with whisk attachment, whip butter, sugars, corn syrup, eggs, vanilla, and bourbon together until frothy.
Remove bowl from mixer, and fold in chocolate chips and pecans or walnuts. Blend well.
Pour into prepared pie crust and bake at 350 for 50-60 minutes or until set.
Serve warm or cool completely before serving with whipped cream or a scoop of vanilla ice cream.

2. Kentucky Bourbon Chocolate Walnut Pie

Ingredients
1/2 cup flour
1 cup sugar (1/2 brown/1/2 white)
2 eggs, beaten
1/2 cup melted butter
2-4 Tbsp Kentucky bourbon (it's a matter of taste)
1 cup chopped English walnuts (you can vary this by using pecans)
1-1/4 cup semi-sweet chocolate chips (or chopped dark chocolate)
1 tsp pure vanilla extract
dash of salt
1 - 9 " deep-dish pie shell (pre-made crust or make your own)

Directions
Preheat oven to 350 degrees F.
Mix flour and sugar.
Add eggs and melted butter; mix to combine.
Stir in bourbon, walnuts, chocolate chips, vanilla, and salt.
Pour mixture into unbaked piecrust.
Bake for 35-40 minutes.
Pie should be chewy but not runny. 

Another variation: don't add the chocolate chips to the mix: Arrange them on the bottom of the unbaked pie shell. Pour over chocolate chips and bake.

***
Several years ago my friend Janet Appel sent me this recipe. Leave it to someone from Kentucky to make the 'real' thing. I miss Janet. She was the quintessential Kentucky belle.

3. Bourbon Chocolate Pecan Pie
(Originally called Derby Pie)
FROM ENTERTAINING THE LOUISVILLE WAY-QUEEN’S DAUGHTERS 1969

Ingredients
1 stick melted butter
1 cup sugar
1 cup white corn syrup
4 eggs beaten
1 Tbsp Wild Turkey Bourbon
1 cup whole pecans
1/2 cup chocolate chips
1- 9 or 10 inch unbaked pie shell

Directions
Mix above ingredients and pour into pie shell.
Bake for 45 to 50 minutes until fairly firm at 350 degrees.
Let cool and set up before serving.
Garnish with sweetened whipped cream.

Note from Janet Appel: We soak the pecans in bourbon over night and use a jigger of bourbon. We still add the tablespoon of bourbon to the mixture. White corn syrup is Karo.

***
No time to bake? Going to a Kentucky Derby Party? You can assemble and take this Kentucky Derby Pie Mix in a Jar! 

For this recipe, I substitute Bourbon for the vanilla in the directions. You can always write vanilla (or Bourbon optional) on your recipe gift card.

4. Kentucky Derby Pie in a Jar!

Ingredients:
1 cup granulated sugar (or use half brown and half granulated)
1 cup semisweet chocolate chips
1 cup coursely chopped pecans or walnuts
1/2 cup all-purpose flour
Pinch of salt

Directions:
Pour sugar into lightweight food storage bag. Tie bag and cut off some of the excess and fit bag into bottom of a 1 quart wide-mouth canning jar.
Pour in half of nuts, then put in layer of chocolate chips, and then add remaining nuts.
Into food storage bag, add flour and pinch of salt.
Tie with twine or ribbon and cut off excess plastic bag end, if necessary.
Fit into the top of jar and screw on top.

Directions for gift tag or label:

Kentucky Derby Pie in a Jar!
Here's what to add:

Ingredients:
1 9-inch pastry shell, unbaked
4 ounces melted sweet butter
2 large eggs
1 tsp Bourbon

Directions:
Preheat oven to 325°.
Remove bag of flour from jar; set aside.
Pour nuts and chocolate chips into pie shell, spreading evenly.
In small mixing bowl, whisk 2 eggs.
Remove sugar bag and empty sugar and flour bags into bowl, stirring to blend well.
Whisk in 1 tsp Bourbon or splash more (or vanilla) and 4 ounces melted butter. Blend well.
Pour batter evenly over nuts and chocolate chips.
Bake for 35 to 40 minutes, until nicely browned.
Chill thoroughly before cutting.
Serve with whipped cream.

If you're a mystery fan, you'll want to read my list of Kentucky Derby Mysteries on my other blog, MysteryFanfare because we all know there's always murder and mayhem at the races.

BLUEBERRY CHOCOLATE PIE: National Blueberry Pie Day

I absolutely adore blueberries. When I was young, my Aunt Annie used to take us blueberry picking in the woods. It was such a treat. We'd return to the farm covered in blueberry juice, our mouths and teeth stained with dark blue liquid. I remember those blueberries as the sweetest I've ever tasted.

Since today is Blueberry Pie Day, I thought I'd post a recipe for Blueberry Chocolate Pie. I've posted other Blueberry Chocolate Pie recipes, but this recipe from Better Homes & Gardens is special because it also features a Cookie Dough Crust. Of course, you can substitute a chocolate cookie crust if you'd like more chocolate. This is a great recipe for Memorial Day and Fourth of July, so be sure to bookmark it!

BLUEBERRY CHOCOLATE PIE

Ingredients
1 Recipe Sour Cream Cookie Dough (see below)
1 cup semisweet chocolate pieces
1 egg
1/2 cup granulated sugar
3 Tbsp all-purpose Flour
1 lemon, juiced
6 cups fresh blueberries

Directions 
Preheat oven to 450°F. Prepare Sour Cream Cookie Dough. Roll half of dough to a 12-inch circle on a well-floured surface. Line 9-inch pie plate with dough. Trim and flute edge. Line with double thickness of foil. Bake for 8 minutes; carefully remove foil. Bake 3 to 4 minutes more or until golden. Remove; Sprinkle with chocolate pieces and set aside.

Reduce oven to 375°F. Roll remaining dough to 1/8-inch thickness. Cut into star shapes using assorted-size cutters. In small bowl whisk together egg and 1 tablespoon water. Arrange cutouts 2 inches apart on parchment paper-lined cookie sheets. Brush cutouts with egg mixture. Bake for 7 to 9 minutes or until edges are lightly browned. Remove and cool on a wire rack.

For filling, in large saucepan stir together the sugar, flour, and lemon juice. Add 4 cups of the blueberries. Cook and stir over medium heat until just thickened and bubbly. Remove from heat. Stir in remaining berries. Pour into crust. Bake for 10 minutes just until berries are heated through, covering edge of pie with foil, if necessary to prevent overbrowning. Remove to a wire rack. Top with cookie cut outs. Cool completely.

Sour Cream Cookie Dough: 
In large mixing bowl beat 1/2 cup butter, softened, with mixer on medium to high for 30 seconds. Add 1/2 cup sugar, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, and a dash of salt; beat until combined. Add 1 egg yolk, 1/4 cup sour cream, and 1 teaspoon vanilla; beat until combined. Beat in 2 cups all-purpose flour. Divide dough in half; wrap and chill, if necessary, until easy to handle.

Chocolate Mousse Pie with Pecan Crust

Passover is right around the corner, so I thought I'd post this recipe for Chocolate Mousse Pie with Pecan Crust. I found it several years ago on About.com. You can make this any time, not just for Passover. And, it's gluten-free.

CHOCOLATE MOUSSE PIE WITH PECAN CRUST

Ingredients
2 cups chopped pecans
1/4 cup unsalted butter, melted
1/4 cup brown sugar
8 ounces cream cheese, softened
1/3 cup cocoa powder
1 cup superfine sugar
3/4 cup dark chocolate, melted
2 tsp pure vanilla
1-1/2 cups heavy cream
2 Tbsp superfine sugar

Directions
Preheat oven to 375 degrees F.
In medium bowl, combine pecans, brown sugar, and melted butter. Mix well. Press into 9" pie pan. Bake at 375 degrees F for 8-9 minutes until just set. Cool on wire rack until completely cooled.
In large bowl, combine cream cheese, cocoa powder, and 1 cup superfine sugar. Beat until smooth and fluffy. Add melted chocolate and vanilla. Beat until smooth.
In medium bowl, combine heavy cream and 2 Tbsp superfine sugar until stiff peaks form. Beat spoonful of mixture into chocolate mixture to lighten. Fold remaining whipped cream into chocolate mixture to combine.
Pour into cooled pie shell.
Cover and chill until firm, about 4-6 hours.
Serve plain or with whipped cream.

How easy is this? 

PEANUT BUTTER CHOCOLATE BANANA CREAM PIE: Banana Cream Pie Day

Today is National Banana Cream Pie Day and yesterday was Peanut Butter Lovers Day, so here's a two-fer recipe to celebrate: Peanut Butter Chocolate Banana Cream Pie. It doesn't get much better than that. This recipe is from Kraft Foods. You can always substitute your own home-made ingredients.

PEANUT BUTTER CHOCOLATE BANANA CREAM PIE

Ingredients
35 Nilla Wafers, finely crushed (about 1 cup)
1/4 cup butter, melted
2 squares Baker's Semi-Sweet Chocolate, divided  (or a high quality dark chocolate)
1/2 cup smooth Peanut Butter
2 Bananas, cut lengthwise in half, then crosswise into quarters
2 packages (3.4 ounces each) JELL-O Vanilla Flavor Instant Pudding
2 cups cold Milk
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp PLANTERS Salted Peanuts, coarsely chopped

Directions
HEAT oven to 350ºF.
MIX wafer crumbs and butter until well blended; press onto bottom and up side of 9-inch pie plate. Bake 5 to 8 min. or until golden brown. Cool completely. Meanwhile, make chocolate curls from 1/2 chocolate square. Refrigerate.
MICROWAVE remaining 1-1/2 chocolate squares and peanut butter in microwaveable bowl on HIGH 1 minutes; stir until chocolate is completely melted and mixture is well blended. Place bananas in crust; drizzle with melted chocolate.
BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Spread over bananas; top with remaining COOL WHIP.
REFRIGERATE 3 hours. Top with chocolate curls and nuts just before serving.

Want to make your Peanut Butter Chocolate Banana Cream Pie from scratch? 

Try these recipes from Joy the Baker or EzraPoundCake's Hunk-a Hunk-a Peanut Butter and Banana Cream Pie.

REESE'S PEANUT BUTTER NO-BAKE PIE: National Pie Day

Today is National Pie Day! I've posted Peanut Butter Chocolate Pies before, but this Reese's Peanut Butter No-Bake Pie from The Novice Chef is terrific. I adapted several things, as well as making my own chocolate cookie crust (see recipe below). I substituted my own hot fudge sauce, but as always, feel free to use what you have. I also use whipped cream rather than Cool Whip, but again, it's a choice you can make. The Novice Chef uses Smucker's Hot Fudge Topping.

REESE'S PEANUT BUTTER NO-BAKE PIE

Ingredients:

Chocolate Cookie Crust
1-1/2 cups chocolate cookie crumbs -about 25 (chocolate wafers that have been crushed)
1/4 cup unsalted butter, melted and cooled

Directions for Crust:
In bowl, combine cookie crumbs and butter until moistened and pat evenly into bottom and up side of 10-inch deep pie plate. Bake in preheated 350 °F oven for about 10 minutes or until firm. Let cool.

Pie Ingredients
24 unwrapped Reese's Peanut Butter Cups, divided
1 cup creamy peanut butter
1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
12 ounces whipped cream (whipped into stiff peaks) or Cool Whip, divided
12 ounces hot fudge sauce

Directions
Line bottom of pie crust with whole Reese's cups in flat layer. Set aside.
In stand mixer, beat peanut butter, cream cheese, and powdered sugar until smooth.
Fold in 8 ounces of whipped cream (or cool whip) into peanut butter mixture by hand, until well combined. Spoon mixture into pie shell and smooth mixture to edges of pie using spatula or back of spoon.
Heat hot fudge topping for 1 minute in microwave. Stir. Pour on top of cake and spread until reaches the edges.
Refrigerate until set, about 2 hours.
Once pie is set, spread remaining whipped cream over hot fudge layer.
Chop up remaining Reese's Peanut Butter Cups and sprinkle on top.
Refrigerate until ready to serve!

PEPPERMINT STICK ICE CREAM PIE: Perfect Christmas Dessert

When I was little, we went on long turnpike rides to visit family during the holidays. On the way, we always stopped at Howard Johnson's, the roadside retreat, and my treat was Peppermint Stick Ice Cream. It didn't matter what the weather was like outside, that Peppermint Ice Cream was delicious -- rich and creamy, filled with lots of crunchy peppermint pieces. It was served in simple cones then, but this recipe for Peppermint Stick Ice Cream Pie takes it one step further. This is a great last minute dessert when you have unexpected company during the holidays--or plan on it!

Even though it's freezing and wet outside, this shouldn't keep you from making this simple delicious Peppermint Ice Cream Pie. As a matter of fact, now's the time to make this when the Limited Edition flavors hit the frozen dairy case. Dreyer's Ice Cream (Edy's in the Midwest and on the East Coast) has a very good Peppermint Ice Cream. Fenton's, a local favorite, has terrific Peppermint Ice Cream, too. Of course, you can use any Peppermint Ice Cream you like! You can even make your own! Scroll down for an easy no-churn recipe for Peppermint Stick Ice Cream. 

Tip: Be sure and put the pie crust in the freezer rather than refrigerator for an hour before filling, so it doesn't get soggy.

Peppermint Ice Cream Pie

Peppermint Oreo Pie Crust

Ingredients

2 1/4 cups of crushed Trader Joe's Candy Cane Joe Joes (oreo-like with peppermint filling), finely crushed (whirl in a blender or put in plastic bag and use rolling pin)
2 1/2 ounces of melted unsalted butter

Directions

Combine cookie crumbs with melted butter in a bowl.
Pour mixture into 9 inch pie pan and press into the bottom and up the sides evenly.
Smooth surface with the back of a spoon.
Freeze pie crust for at least an hour.

Filling:
1 carton (1.5 quarts) Peppermint Ice Cream  (leave out for 10-15 minutes to soften) 

(or make your own: See below.)
2 candy canes, crushed

Directions:
Spread softened ice cream evenly on frozen crust.
Sprinkle with crushed candy canes.
Freeze for several hours until firm.
Cut into wedges to serve.

NO CHURN PEPPERMINT STICK ICE CREAM

Ingredients

2 cups heavy cream 

1/2 tsp peppermint extract 

Crushed candy canes

1/2 cup sugar 

Directions

Put cream, extract, and sugar in blender.  

Blend on high until smooth and creamy.

Fold in crushed candy canes.

Pour in freezer safe container. Freeze for 4-6 hours.

Lemon Creme Pie (aka Lemon Cream Pie) with Chocolate Graham Cracker Crust: Lemon Cream Pie Day

Today is National Lemon Creme Pie Day. This pie is not the same as Lemon Meringue Pie. Lemon Creme Pie has a smooth fresh lemon filling and dollops of whipped cream on top (not meringue). I'm lucky enough to have five Meyer Lemon trees in my garden, and they're all loaded with fruit, even in November! I make this pie from scratch. It's really easy. But, if you don't have time, you can buy a store bought crust and whipped cream in a can.

Lemon Creme Pie (aka Lemon Cream Pie) with Chocolate Graham Cracker Crust 

Ingredients 

Chocolate Graham Cracker Crust
1-1/2 cups chocolate graham crackers
6 Tbsp unsalted butter, melted
2 Tbsp granulated sugar

Lemon Filling
1 1/3 cups granulated sugar
1/3 cup cornstarch
1 1/2 cups whole milk
2/3 cup freshly squeezed lemon juice
4 large eggs yolks, lightly beaten
1/4 cup unsalted butter, cubed
1 -1/2 Tbsp grated lemon zest
1-1/4 cups sour cream

Whipped Cream
1 1/2 cups cold heavy cream
3 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract

Directions

Crust
Preheat oven to 350°F.
Break up graham crackers and put them in food processor. Pulse until chocolate graham crackers are processed into fine crumbs. Pour crumbs into bowl and stir in melted butter and sugar. Once all graham cracker crumbs are moistened, press crumb mixture into bottom and halfway up sides of 9-inch pie plate. Bake the crust for about 8-10 minutes. Set aside to cool.

Lemon Filling
In heavy saucepan, combine sugar and cornstarch. Whisk in milk and lemon juice. Place over medium-high heat and cook, stirring frequently, until thickened and bubbling. Reduce heat to low and cook for 2 more minutes, stirring frequently. Remove from heat.
Put egg yolks in bowl. Slowly add cup of hot mixture into egg yolks, whisking as you pour (this will slowly bring up the temperature of the eggs).
Add egg mixture back to pan and bring to gentle boil for 2 minutes, whisking constantly.
Remove from heat.
Stir in butter and lemon zest, mixing until completely combined.
Transfer to bowl and cool to room temperature.
Once cooled, whisk in sour cream. Whisk vigorously to maintain creamy texture.
Pour lemon filling into the crust. Cover and refrigerate until chilled.

Assembly
Before serving, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Top pie with whipped cream (pipe on in stars or spread using butter knife or spatula).
Garnish with finely grated lemon zest.

BOSTON CREAM PIE: History and Recipes: National Boston Cream Pie Day!

Today is National Boston Cream Pie Day. A Boston Cream Pie is a round cake that is split and filled with a custard or cream filling and frosted with chocolate. Not really a pie--actually a cake, it's been around since 1855 or 1856 (two different sources with different dates).

According to Wikipedia, Boston Cream Pies were created by French Chef M. Sanzian at Boston's Parker House Hotel, opened in 1855. This pudding/cake combination comprises two layers of sponge cake filled with vanilla custard or crème pâtissière. The cake was topped with a chocolate glaze (such as ganache) and sometimes confectioner's sugar or a cherry. The cherry and sugar topping is rarely used any more.

The real question is why this is called a pie? It's a cake, after all -- two layers of yellow cake filled with custard and topped with chocolate frosting. Suggestions on why it's called pie are welcome. And here's an esoteric fact: The Boston cream pie is the official desert of the Commonwealth of Massachusetts. 

This Retro Ad (3/29/68) from Jello-O Pudding has a quick and easy recipe for Boston Cream Pie. I really prefer making the cake, filling, and ganache from scratch. You know I'm a sucker for good chocolate which for me will make or break the taste of a good Boston Cream Pie. However, if you don't have time, I've posted the Jell-O Pudding Boston Cream Pie recipe below.

I. BOSTON CREAM PIE FROM SCRATCH

Ingredients
1 cup plus 2 tablespoons sifted cake flour
2/3 cup sugar
1-1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup cooking oil
2 egg yolks
1 tsp vanilla
2 egg whites
1/4 tsp cream of tartar
Pastry cream, recipe follows
Ganache, recipe follows

Pastry Cream Filling
2 cups milk
1/2 vanilla bean, split lengthwise, seeds scraped out
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 Tbsp unsalted butter

Ganache
8 ounces good quality semisweet chocolate
1 cup heavy cream, boiling

Directions

Cake
Preheat oven to 350 degrees. In medium mixing bowl combine flour, sugar, baking powder, and salt. Make well in center of flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with electric mixer on low to medium speed until combined. Beat additional 3 minutes on high speed and set aside.

In large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour egg yolk mixture over egg white mixture and fold in. Gently pour batter into 9-inch greased pie pan. Bake for 25 to 30 minutes or until top springs back when lightly touched. Invert pan onto wire rack. Cool completely.

Pastry Cream Filling
In medium saucepan, heat milk and vanilla bean to boil over medium heat. Immediately turn off heat and set aside to infuse for 10 to 15 minutes. In bowl, whisk egg yolks and granulated sugar until light and fluffy. Add cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in remaining hot milk mixture, reserving empty saucepan.

Pour mixture through strainer back into saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from heat and stir in  butter. Let cool slightly. Cover with plastic wrap, lightly pressing  plastic against surface to prevent skin from forming. Chill at least 2 hours or until ready to serve. (Custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

Ganache
In medium bowl, pour boiling cream over chopped chocolate and stir until melted.

To assemble pie
Remove cake from pan. Cut cake in half horizontally. Place bottom layer on serving plate or board, and spread with pastry cream. Top with second cake layer. Pour chocolate ganache over and down sides of cake. Store in refrigerator.

II. Jell-O Pudding Boston Cream Pie

Strawberry Cream Pie with Oreo Cookie Crust

Today is Strawberry Cream Pie Day. Strawberries are still fresh in the market, and this Strawberry Cream Pie with Oreo Cookie Crust is easy and delicious. There are lots of recipes out there, but I really recommend this one. I've adapted the recipe from allrecipes.com, and of course, I added a Chocolate Crust--and for this pie an Oreo Cookie Crust.

Strawberry Cream Pie with Oreo Cookie Crust

Crust
25 Oreo cookies
5 Tbsp unsalted butter, melted

Directions
Crush cookies or whirl in food processor. Stir cookie crumbs and melted butter together.
Press crumbs into bottom and upsides of 9" pie plate. Bake for 8 minutes at 350. Cool before filling.

Filling
1 quart strawberries, sliced
1 (13.5 ounce) container strawberry glaze  (or you can make your own by boiling down strawberry jam with a little water and straining)
1 (4 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1/4 tsp ground cinnamon
1 tsp pure vanilla extract
1 cup heavy whipping cream

Directions
Stir strawberries with glaze in bowl and place in refrigerator to chill.
Stir cream cheese, confectioners' sugar, cinnamon, and vanilla extract together in bowl.
Beat cream in separate bowl with electric mixer until it just begins to thicken. Add cream cheese mixture and continue beating until thick.
Pour cream mixture into baked pie crust. Top with strawberry mixture.
Chill for 1 hour before serving.