Cherry Garcia Ice Cream Pie with Chocolate-Coconut Crust: ICE CREAM PIE DAY

Today is National Ice Cream Pie Day, and the following no-bake recipe is great to make today since it's a real scorcher out there! I love this retro 1953 Baker's Ad with recipe. "It's a dream with cherry vanilla ice cream!" Today I make this ice cream pie with Ben & Jerry's Cherry Garcia -- love the extra chocolate chunks! This ice cream pie is also good with Chunky Monkey.. bananas, coconut and chocolate.. what could be bad?

PEACH PIE WITH CHOCOLATE CRUST: National Peach Pie Day

The other day was National Eat a Peach Day, this month is Peach Month, and today is National Peach Pie Day. Lucky for me there are so many varieties of fresh peaches at the Farmers Market.

So today in honor of the holiday (s), I'm making a Chocolate Peach Pie. I've found that adding chocolate to the peach filling is way too sweet and gooey, so I'm keeping it simple. The chocolate in the following recipe is a traditional chocolate cookie crust made with chocolate wafers. BTW: Nabisco no longer makes Famous Chocolate Wafers, but there are all kinds of substitutes. Check your market or online. The peach filling is simple, but feel free to substitute your favorite peach pie filling.

This peach pie is best served chilled, but there are plenty of other recipes out there for a warm peach pie, if you prefer.

PEACH PIE WITH CHOCOLATE CRUST

CHOCOLATE CRUST 

As I mentioned above, you'll need to look for chocolate wafers (Trader Joe's or other markets or online), or buy chocolate crumbs online. I'll have a post about this soon. So sad that Nabisco no longer makes it Famous Chocolate Wafers. 

Ingredients
2 cups chocolate wafers
6 Tbsp unsalted butter (or salted if you're inclined)

Directions
Melt butter.
Put chocolate wafers in plastic bag and crush with spoon or rolling pin. Should be pea-size.
Combine melted butter and ground chocolate wafers.
Press ingredients into 9 inch buttered pie pan--bottom and up the sides.
Bake for 10 minutes at 325. Let cool.

FRESH PEACH FILLING

Ingredients
1 cup sugar
3 Tbsp cornstarch
Peeled Fresh Peach halves (pitted)
1/2 pint heavy cream

Directions
Mix sugar and cornstarch.
Cover inside of chocolate cookie crust with 3/4 of mixture. Go out to sides.
Arrange peeled peach halves around outside edge (insides of peaches up).
Fill in with other peaches until full.
Sprinkle rest of mixture over peaches.
Put cream inside each peach center.
Bake at 325 for about 30-40 minutes.
Chill and serve.

CHOCOLATE RASPBERRY TART: National Raspberry Day

Today is National Raspberry Day. I favor Driscoll's Berries, especially since I can find them in the market year round. I live in California, so that's pretty easy. Driscoll's Berries are always sweet and fresh. I especially like their "Super Sweet' berries. Perfection! I love raspberries! I have some every day.

So in honor of the day, here's a recipe for a Chocolate Raspberry Tarte (or Tart)! This recipe is adapted from the Art and Soul of Baking cookbook. Of course, I make a chocolate crust! The crust in this recipe is not the usual one I make from chocolate cookie wafers. This one is made using cocoa powder, and you'll taste the difference. Of course, use only the best ingredients -- the very best cocoa. The original recipe calls for making 15 tiny tartlettes, but you can also make one big tart (or a pie, if you only have a pie pan). A tart is usually made in a shallow fluted pan, usually with a removal bottom -- a tart pan. Tarts rarely have an upper crust.

For the jam at the end, I use Bonne Maman Raspberry Preserves, another of my favorites. Of course, if you make your own raspberry or strawberry jam, you'll want to use that!

CHOCOLATE RASPBERRY TART!

Ingredients
4 ounces unsalted butter, softened
1/2 cup sugar
1 egg yolk
1 cup all purpose flour
2 1/2 Tbsp unsweetened DARK cocoa powder
3/4 cup raspberry jam (or strawberry)
4 ounces dark chocolate (65-75% cacao), chopped
1/2 cup heavy whipping cream
6 ounces fresh raspberries
1/2 tsp water
powdered sugar

Directions
Beat butter and sugar on medium speed for 3 minutes until smooth and creamy. Use spatula to scrape down bowl and beat another minute if there are lumps of butter. Add egg yolk, beat well, and scrape down sides.
Add flour and cocoa powder. Beat on low speed until dough comes together (but still has small to medium clumps) and looks moist with dark uniform color. Scrape down bowl. Use spatula to incorporate anything not mixed in.
Put dough in tart pan with removable bottom (or pie pan, if that's all you have). Press dough evenly along bottom and up sides of pan (flute if you're using a tart pan). (as with any pie dough, if it isn't working for you, stick it in the fridge for 15-20 minutes)
Use knife to cut off dough that is above top of pan (save left over dough for repairs). Put dough filled tart pan in fridge for 30 minutes. 
Preheat oven to 350 degrees with rack in lower third. Place dough filled pan on cookie sheet and bake for 15 minutes. Remove from oven and use any leftover dough to repair cracks. Bake another 8 minutes.
Remove tart pan to cooling rack and use rounded side of a spoon to press center down and make more room for filling. Let cool completely (in fridge, if you have to).
Put aside Tbsp of jam in small bowl. Spoon rest of jam to cover bottom of tart crust.
Put chocolate in heatproof bowl. Put heavy cream in small saucepan. Heat cream until it just starts to boil, then pour over chocolate. Begin whisking to blend completely and melt all chocolate. Pour ganache into crust.
Refrigerate tart for 1 hour or until filling is firm. Remove from fridge and arrange raspberries on top of tart.
Mix reserved Tbsp of jam with 1/2 tsp of water and heat in microwave for about 15 seconds. Brush jam mixture onto tops of arranged raspberries (just a little to make them shiny).
Serve immediately or refrigerate until ready to serve.
Optional: Sift with powdered sugar before serving.

15 MINUTE BANANA CREAM PIE: National Pie Day

Today is National Pie Day. To be fair, there are multiple Pie Days, but that makes for so many more pie celebrations. Here's a not quite retro Keebler Ad from 1994 for 15 Minute Banana Cream Pie. As always, you can make your own ingredients from scratch, but it will take more than 15 minutes! This recipe uses a Chocolate "Ready Crust" from Keebler, but you can make your own chocolate crust. 

Keebler 15-minute Chocolate-Banana Cream Pie recipe

Ingredients
1 Keebler Ready-Crust Chocolate Pie Crust
1 package (4-serving size) instant vanilla pudding and pie filling
1 envelope (1-1/2 ounces) whipped topping mix
1-1/2 cups cold milk
1/2 teaspoon vanilla
2 medium bananas

Directions
In mixing bowl, combine pie filling mix, whipped topping mix, milk, and vanilla. Use an electric blender on low-speed until blended. Increase speed and beat until very thick, about 3 minutes.
Pour one-third of mixture into crust. Layer slices of banana on top, reserving 1/2 banana for garnish. Pour remaining filling into crust. Chill 2 hours.
Garnish with sliced banana and additional whipped topping (or whipped cream!), if desired.

PEACH PIE WITH CHOCOLATE CRUST: National Peach Pie Day

The other day was National Eat a Peach Day, this month is Peach Month, and today is National Peach Pie Day. Lucky for me there are many varieties of fresh peaches at the Farmers Market.

So today in honor of the holiday, I will be making a Chocolate Crusted Peach Pie. I've found that adding chocolate to the peach filling is way too sweet and gooey, so I'm keeping it simple. The chocolate in the following recipe is a traditional chocolate cookie crust made with chocolate wafers. The peach filling is also simple, but feel free to substitute your favorite peach pie filling.

Since peaches are in season (here in California), and there are so many different varieties to choose from, I'll be able to make a fabulous pie! This peach pie is best served chilled, but there are plenty of other recipes out there for a warm peach pie, if you prefer.

PEACH PIE WITH CHOCOLATE CRUST

CHOCOLATE PIE CRUST

Ingredients
2 cups chocolate wafers
6 Tbsp unsalted butter (or salted if you're inclined)

Directions
Melt butter.
Put chocolate wafers in plastic bag and crush with spoon or rolling pin. Should be pea-size.
Combine melted butter and ground chocolate wafers.
Press ingredients into 9 inch buttered pie pan--bottom and up the sides.
Bake for 10 minutes at 325. Let cool.

FRESH PEACH FILLING

Ingredients
1 cup sugar
3 Tbsp cornstarch
Peeled Fresh Peach halves (pitted)
1/2 pint heavy cream

Directions
Mix sugar and cornstarch.
Cover inside of chocolate cookie crust with 3/4 of mixture. Go out to sides.
Arrange peeled peach halves around outside edge (insides of peaches up).
Fill in with other peaches until full.
Sprinkle rest of mixture over peaches.
Put cream inside each peach center.
Bake at 325 for about 30-40 minutes.
Chill and serve.

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

Today is National Rocky Road Day!

Rocky Road Ice Cream was 'invented' in Oakland,  CA, which makes it pretty special to me, since I live here. 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. Fenton's Creamery in Oakland claims 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, be sure and 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.

FRESH PEACH PIE WITH CHOCOLATE CRUST: National Peach Pie Day

The other day was National Eat a Peach Day, this month is Peach Month, and today is National Peach Pie Day. Lucky for me there are many varieties of fresh peaches at the Farmers Market.

So today in honor of the holiday, I'm making a Chocolate Peach Pie. I've found that adding chocolate to the peach filling is way too sweet and gooey, so I'm keeping it simple. The chocolate in the following recipe is a traditional chocolate cookie crust made with chocolate wafers. The peach filling is also simple, but feel free to substitute your favorite peach pie filling.

Since peaches are in season (here in California), and there are so many different varieties to choose from, I'll be able to make a fabulous pie! This peach pie is best served chilled, but there are plenty of other recipes out there for a warm peach pie, if you prefer.

PEACH PIE WITH CHOCOLATE CRUST

CHOCOLATE CRUST

Ingredients
2 cups chocolate wafers
6 Tbsp unsalted butter (or salted if you're inclined)

Directions
Melt butter.
Put chocolate wafers in plastic bag and crush with spoon or rolling pin. Should be pea-size.
Combine melted butter and ground chocolate wafers.
Press ingredients into 9 inch buttered pie pan--bottom and up the sides.
Bake for 10 minutes at 325. Let cool.

FRESH PEACH FILLING

Ingredients
1 cup sugar
3 Tbsp cornstarch
Peeled Fresh Peach halves (pitted)
1/2 pint heavy cream

Directions
Mix sugar and cornstarch.
Cover inside of chocolate cookie crust with 3/4 of mixture. Go out to sides.
Arrange peeled peach halves around outside edge (insides of peaches up).
Fill in with other peaches until full.
Sprinkle rest of mixture over peaches.
Put cream inside each peach center.
Bake at 325 for about 30-40 minutes.
Chill and serve.

PEACH PIE WITH CHOCOLATE CRUST: National Peach Pie Day

The other day was National Eat a Peach Day, this month is Peach Month, and today is National Peach Pie Day. Lucky for me there are many varieties of fresh peaches at the Farmers Market.

So today in honor of the holiday, I'm making a Chocolate Peach Pie. I've found that adding chocolate to the peach filling is way too sweet and gooey, so I'm keeping it simple. The chocolate in the following recipe is a traditional chocolate cookie crust made with chocolate wafers. The peach filling is also simple, but feel free to substitute your favorite peach pie filling.

Since peaches are in season (here in California), and there are so many different varieties to choose from, I'll be able to make a fabulous pie! This peach pie is best served chilled, but there are plenty of other recipes out there for a warm peach pie, if you prefer.

PEACH PIE WITH CHOCOLATE CRUST

CHOCOLATE CRUST

Ingredients
2 cups chocolate wafers
6 Tbsp unsalted butter (or salted if you're inclined)

Directions
Melt butter.
Put chocolate wafers in plastic bag and crush with spoon or rolling pin. Should be pea-size.
Combine melted butter and ground chocolate wafers.
Press ingredients into 9 inch buttered pie pan--bottom and up the sides.
Bake for 10 minutes at 325. Let cool.

FRESH PEACH FILLING

Ingredients
1 cup sugar
3 Tbsp cornstarch
Peeled Fresh Peach halves (pitted)
1/2 pint heavy cream

Directions
Mix sugar and cornstarch.
Cover inside of chocolate cookie crust with 3/4 of mixture. Go out to sides.
Arrange peeled peach halves around outside edge (insides of peaches up).
Fill in with other peaches until full.
Sprinkle rest of mixture over peaches.
Put cream inside each peach center.
Bake at 325 for about 30-40 minutes.
Chill and serve.

CHOCOLATE CRUNCH ICE CREAM PIE

Tomorrow is National Ice Cream Pie Day. I've posted many ice cream pie recipes. They're very easy, and I suggest if you're in a hurry, you make a nice chocolate cookie crust, soften some ice cream and put it in the pie shell (after you've put the pie shell in the freezer for 1/2 hour). Top with sprinkles or chocolate curls and freeze.

Want to get a bit fancier? Here's a wonderful vintage recipe from a magazine for Chocolate Crunch Ice Cream Pie. The chocolate crust is made with chocolate, coconut, oatmeal, nuts and butter! Great combo.

I found this recipe on one of my favorite sites: Recipe Curio. This site is still up but hasn't been updated in about 3 years. Anyone know why? Or if the blogger is posting elsewhere? We share an affinity for older recipes and ads, and she has also found some great old handwritten recipes and cookbooks and pamphlets.

I use hazelnuts in the pie crust, but almonds would be great, too. This recipe is gluten-free. Always good! Also, you don't need to make the 'coffee' ice cream recipe. Buy some.. or use another type of ice cream.. or use your own recipe.

Chocolate Crunch Ice Cream Pie
(Makes one 9-inch pie)

Roll your pie and coffee into one spectacular of a dessert–a chocolate crunch shell mounded with scoops of coffee-flavored ice cream.

1/4 cup semisweet chocolate pieces
2 tablespoons butter or margarine, melted
2/3 cup coconut, toasted
2/3 cup oatmeal, toasted
1/4 cup finely chopped nuts (I like hazelnuts)

Coffee Ice Cream:

1 quart vanilla ice cream, softened
3/4 to 1 1/2 teaspoons instant coffee powder

Melt chocolate pieces and butter over hot water. In bowl, combine coconut, oatmeal, and nuts. Add chocolate mixture. Press firmly in 9-inch buttered pie plate. Freeze 30 minutes.

To make coffee ice cream, combine softened vanilla ice cream with coffee powder till well blended. Spoon into pie shell. (If mixture is too soft, return to freezer before spooning into shell.) Freeze till firm, about 2 or 3 hours, or overnight.

For easier cutting, dip bottom of pie plate in hot water for a few seconds.