Chocolate Pies

I have my favorite recipes of Chocolate Pie. One is a Pie that I tested for Food52 that includes Bananas and Peanut Butter and it's delicious.
There's also a recipe posted for Nestle's Toll House Pie that's really good.
I re posted additional recipes for some of my other favorite Chocolate Pies here.

Here's the newest Chocolate Pie recipe. This one is Easy and No Baking required. I added some recommended options at the end of the recipe.

Chocolate Pie

Crust:

3/4 C Graham Cracker Crumbs
4 TBS Granulated Sugar
2 TBS Brown Sugar
4 TBS Butter, melted
Combine all ingredients in a Mixing Bowl. I use a blending fork.
You can quickly pulse it in  a food processor too.
Press the mixture into a 9" Pie Plate on the bottom and 1/2" up the sides.
Put it in the freezer while preparing the filling.

Filling:

1 1/2 C Dark Chocolate Chips
11 oz. Cream Cheese at room temperature
1/2 C granulated Sugar
1/4 C Butter at room temperature
2 C Cool Whip or homemade whipped cream that's been beaten to a stiff peak.

In a microwave or a double boiler, melt the chocolate and set aside to cool as you prepare the rest of the filling.

In a Stand Mixer with a paddle attachment on medium speed.
Cream Cheese
Sugar
Butter
Beat until creamed together well.
Scrape the sides of the bowl, reduce the speed to low and slowly drizzle in the chocolate.
Mix just until well combined.
Whisk in the Whipped Cream by hand until completely incorporated.
Pour into the prepared crust.
Refrigerate at least 2 hours.

Options:
You can create other flavors by substituting the following flavored chips:
Milk Chocolate
White Chocolate
Butterscotch
Cinnamon
I would even use a combination of Chocolate and Cinnamon or White Chocolate and Butterscotch. You can create you own combinations to make it personal.
Substitute Chocolate Wafer Crumbs for the Graham Cracker.

Enjoy!
Peace in the Kitchen!



This comes from the Nestle Company.
A slice of this pie is like a big chocolate chip cookie.
Serve it with whipped cream or vanilla ice cream and that's all you need for dessert!

2 eggs
1/2 C flour
1/2 C granulated sugar
1/2 C brown sugar
1 C butter (2 sticks), melted and cooled to room temperature
1 (6oz.) package of semi sweet Nestle's chocolate chips
1 C chopped pecans
1- 9" unbaked pie shell

Preheat the oven to 350 degrees
In a large bowl:
Beat eggs until foamy
Add flour
granulated sugar
brown sugar
Beat until blended
Stir in melted butter
Fold in Chocolate Chips and Pecans

Spread batter into the pie shell
Bake for 1 hour
Remove from oven and serve warm topped with whipped cream or vanilla ice cream.

The recipe can be doubled to make 2 pies at once,
The pies can be frozen.

Enjoy!
Peace in the Kitchen!


I recently tested a recipe for Food52. It's was a Chocolate, Peanut Butter,  Banana Pie. You can search the recipe on my blog. It was incredible, so I decided to post a recipe for Banana Cream Pie.
I've been researching recipes for Banana Cream Pie and there are so many options. After reading reviews that were written for several recipes, I decided to take from many and create this one.
The crust is a combination of a few recipes and so is the filling. I knew I didn't want to cook a custard for the filling, it can be complicated and it doesn't always turn out well. The reviews on homemade custard filling were not encouraging. I know that I can make a good cooked custard because I have it in my Banana Pudding recipe, but I've made it so many times that I understand how technical and time consuming it can be. This filling is equally as good and it's not complicated.

This recipe needs to be made in a deep dish fluted 9" pie pan.

Chocolate, Peanut Butter and Banana Pie.

Crust:

3 C Graham Cracker Crumbs ( did not measure the number of crackers because we always have a container of graham cracker crumbs in our pantry)
1/2 C granulated sugar
1/2 tsp cinnamon
1/2 of a ripe banana, smashed
1/4 pound (1 stick butter), softened

In a bowl:
crumbs
sugar
cinnamon
Mix Well

Add banana and butter and continue to mix well.
Press into the bottom and up the sides of the pie pan.

Bake at 350 degrees for 25 minutes.
Cool completely

Filling:

2C heavy cream, whipped and divided
3 TBS granulated sugar
1 tsp vanilla
1 (3.4oz.) box of vanilla instant pudding
1 C cold whole milk
8 oz. cream cheese
1 - 14 oz. can of sweetened condensed milk
4 - 5 ripe bananas, sliced

In a stand mixer with a whisk attachment, whip the heavy cream, sugar and vanilla. Transfer to a bowl and set aside. (clean the bowl for another step)

In a separate bowl with a hand mixer:
milk
instant pudding mix
Mix Well and set aside

In the stand mixer with a paddle attachment:
Beat cream until fluffy.
With the mixer running on low, add condensed milk and the pudding mix.
Scrape the bowl and continue to beat until smooth.
Use a spatula and fold in 1/2 of the whipped cream.

Spread a thin layer of filling over the bottom and up the sides of the cooled crust.
Slice bananas and lightly press into the bottom and up the sides of the crust

Pour the remaining filling into the crust and smooth the top with a spatula and top it with the remaining whipped cream.
Gently cover the pie with plastic wrap or place in a covered pie tote and refrigerate for 1 hour.

Enjoy!
Peace in the Kitchen!





Cowboy Pie:

This recipe is very vague as is the original from Hill Country Chicken in New York City.

I saw a story about the restaurant with a brief description of the pie. It sounded interesting to me.
I tried to find the recipe and was unsuccessful so I wrote to the restaurant and received a response from
Alexis Lenhart.
She gave me a brief description of the preparation of the pie. Apparently there really isn't a "recipe", but here's the suggested ingredients and quantities:

The recipe was inspired by the Restaurant's Founder's childhood memory and his passion for the Texas style home cooking of his mother and grandmother.

1 pre-baked Graham Cracker Crust, Oreo Crust, or Shortbread Crust.
Fill the crust with 2C of your favorite Chocolate Chips, such as Milk Chocolate, Dark Chocolate or White Chocolate , or a combination of any of them. Also 1 C of any alternative chips such as Butterscotch, Toffee, Peanut Butter or Caramel . 1 C of your favorite chopped up Candy Bar.
1 1/2 C Sweetened Coconut Flakes. 1 1/2 C your favorite chopped Nuts.

To bind everything, mix 1 can of Sweetened Condensed Milk with 1C of Dulce de Leche and a little bit of Sea Salt. Or 2 cans of Sweetened Condensed Milk if you can't find Dulce de Leche.

Mix together all of the ingredients until everything is coated well with the milk and pour into the crust.
Pat down the top of the pie to make it even and fill in any holes.
Tap the Pie Pan to settle the mixture.

Bake for 25 minutes at 350 degrees.
Cool completely before serving.

Enjoy!
Peace in the Kitchen!


No introduction necessary. It's Chocolate.

1 Readymade Graham Cracker or Chocolate Pie Crust
8 oz. Cream Cheese, room temperature
1/2 C Confectioner's Sugar
1 1/2 C Dark Chocolate Chips
1/3 C Heavy Cream
1 8oz. container of  frozen Cool Whip, thawed

In a Microwave safe bowl:
Chocolate Chips
Heat in a microwave for 1 minute.
Remove and stir until creamy smooth.
reheat for 10 seconds if needed.

In a medium mixing bowl with a hand mixer:
Cream Cheese
Confectioner's Sugar
Beat until well combined.
Add Chocolate.
Reserve 1/4 C to drizzle on the top of the finished pie.
Continue mixing on low speed.
Add Cool Whip and beat until smooth.
Spoon into the crust.
Drizzle with the reserved Chocolate. (use a fork to apply the Chocolate) If it has thickened, reheat in the Microwave.
Refrigerate at least 4 hours before serving.

Enjoy!
Peace in the Kitchen!


5 Cent Chocolate Candy Bar Pie:

Another of the archived recipes from my Aunt. ( I am definitely going to try this one after I research the size of the candy bars) I haven't checked yet....... I'll add a note if I find out.

Note: Apparently the recipe was well known, there are many variations of the recipe. It looks like the size was 1.5 oz / 43G.
A variation was definitely made with the Almond Bar, I will probably do that

I'm trying to figure out if that 5 cent chocolate candy bar was as simple as a Hershey's candy bar.
It states that you can make it with plain or almond.
It doesn't state the size, maybe there was only one size in those days.

So, here's the recipe:

5 - 5 cent Chocolate Candy Bars, plain or almond
16 - full sized Marshmallows
1/2 C Milk
1 C whipped cream ( about 2/3 of a 1/2 pint bottle of Heavy Cream) I find this amusing!
1/8 tsp salt
1 - 8" shell, either cracker or crum pastry.  (Do you think it was Graham Cracker)?, I don't know!

Melt Candy Bars, Marshmallows and Milk in the top of a double boiler.
Add salt and fold in Whipped Cream.

Fill the Pie Shell and garnish with Slivered Almonds.
Chill thoroughly.

Enjoy!
Peace in the Kitchen!

French Toast with Brioche, Cinnamon/Sugar and Nutmeg served with Butter and Warm Maple Syrup

A simple and delicious Brunch recipe. I make it in a Cast Iron Skillet.

2 TBS Butter

1 loaf of homemade Brioche, sliced. (I cheat and buy mine at our local French Bakery)

2 C Eggnog

6 Eggs

1 tsp Vanilla

Garnish:

Cinnamon/Sugar Mixture (1/2 C Granulated Sugar and 1 TBS Ground Cinnamon whisked together in a small bowl)

Nutmeg

Butter

Warm Maple Syrup

Heat Butter in the skillet on medium heat until its melted and bubbling.

In a large mixing bowl:

Eggnog

EggsVanilla

Whisk well.

Pour into a 9"X 13" baking dish to soak the bread slices.

Dip each slice in the mixture.

Place in the pan and sprinkle with Cinnamon/Sugar and dust with Nutmeg. (I use a small sieve to dust the Nutmeg evenly)

Immediately flip the bread, cook it for 3 - 4 minutes on the Cinnamon/Sugar side.

Flip it and repeat with the Cinnamon/Sugar and Nutmeg.

Continue cooking for 3 - 4 minutes.

Repeat with all of the slices.

Serve immediately with Butter and Warm Maple Syrup

Enjoy!

Peace in the Kitchen!

Ambrosia Salad

I should have posted this during the Holidays. My mother always made this for Christmas. She probably got the recipe from my Grandmother or Aunt Faye.
It's a very common recipe and if you like Ambrosia you probably have a recipe for it.
I'm posting this so I can have it in my collection of favorite recipes.

1 C Heavy Cream
1 TBS Granulated Sugar
4 oz. Sour Cream
3 C Miniature Marshmallows
6 Clementine Oranges, separate the segments.
1- 8 oz. can of Pineapple Chunks, drained
1 C  Flaked Coconut
1 C Chopped Pecans
1 C Chopped Walnuts
1/2 C Maraschino Cherries

In a Stand Mixer with a Whisk attachment:
Cream
Sugar
Beat until stiff peak.
Add Sour Cream and continue to beat until fully incorporated.

Fold in by hand:
Marshmallows
Orange Segments
Pineapple
Coconut
Pecans
Walnuts
Cherries
Mix well by hand.

Spoon into a clear Trifle Bowl, cover and refrigerate for at least 2 hours.
Stir well just before serving.

Enjoy!
Peace in the Kitchen!

Individual Baked Huevos Rancheros

I love Huevos Rancheros. Texas Restaurants serve amazing Huevos Rancheros. I generally make them from scratch, without a recipe. However, when I saw this recipe from Food and Wine, I knew I would make it for our family.


Here's what you'll need:
Preheat the oven to 400 degrees.
4 individual shallow Gratin Dishes

1/4 C Olive Oil
1 small Onion, diced
1/2 Green Bell Pepper. diced
1 Jalapeno, seeded and finely minced
1 Clove of Garlic, finely minced
1/2 tsp Dried Oregano
Salt and Pepper to taste
1 - 15 oz. can of Tomato Sauce
1/4 C Water
3 C of Tortilla Chips
8 Large Eggs
1 C Shredded Monterey Jack Cheese

Sauce
In a saucepan on medium heat:

Heat the Oil
Add:
Onion
Bell Pepper
Jalapeno
Garlic
Oregano
Season with Salt and Pepper
Cook for 5 minutes, stirring often.

Add:
Tomato Sauce
Water
Simmer for 5 minutes.

Divide the Sauce evenly in the Gratin Dishes.
Arrange the Tortilla Chips around the perimeter of each Dish. Stand them up.

Crack two Eggs into each dish on top of the Sauce.
Sprinkle each dish evenly with the Cheese.
Place them on a Sheet Pan and Bake for 15 - 20 minutes.
Serve hot.

Enjoy!
Peace in the Kitchen!

Crock Pot Vegetarian Italian Soup

Crock Pot Vegetarian Italian Soup
Although this recipe is vegetarian, non vegetarians can use sausage and beef broth.
I refer to rough chopped in the recipe, I like my vegetables chunky.

This is a 6 Qt. Cast Iron Enamel Casserole

Large Crock Pot

2 TBS Olive Oil
1 1/2 pounds of Vegetarian Bulk Sausage ( I use Lightlife Gimme Lean Ground Sausage) I have also added 1 - 14 oz package of Tofurky Kielbasa Polish Style Vegetarian Sausage cut in 1" pieces and browned in Oil.
2 cloves of Garlic, minced
2 Onions, roughly chopped
2 - 16 oz cans of Diced Tomatoes, with juice
1 1/4 C Chianti or Hearty Burgundy Wine
5 C Vegetarian Beef Broth
1/2 tsp Dried Basil
1/2 tsp Dried Oregano
2- Zucchinis, roughly chopped
1 Green Bell Pepper, roughly chopped
1 Red Bell Pepper, roughly chopped
3 TBS Chopped Fresh Parsley
1 pound of Orechiette Pasta
1- 10 oz package of frozen chopped Spinach, thawed and squeezed dry in paper towels.
Salt and Pepper to taste

In a 6 Quart Cast Iron Enamel Casserole or a very large Stock Pot on medium heat:
Heat the Oil
Saute Sausage until browned.
Add:
Garlic
Onion
Cook for 2 minutes
Add:
Tomatoes
Wine
Broth
Basil
Oregano
Stir well.
Add:
Zucchini
Green Bell Pepper
Red Bell Pepper
Parsley
Pasta
Spinach
Salt and Pepper to taste
Mix well .

Transfer to a Slow Cooker .
Cook covered on low for 4 - 6 hours.

Enjoy!
Peace in the Kitchen!

Pound Cake! Southern Living's version of an easy Dump Cake in a Bundt Pan

This is a Dump Cake version of Pound Cake. It's easy and delicious. It can be enjoyed plain or with garnishes that I've recommended at the end of the recipe.

Dump Cakes are very American. I have several recipes for the Iconic Dump Cake on my Blog.

Make sure all of the ingredients are at room temperature before making the cake. And then...... dump all of the ingredients in the bowl of a Stand Mixer with a paddle attachment. It's easy.

Here's what you'll need:

Preheat the oven to 325 degrees

1 - Bundt Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) 

I start with 1 C of each, mix well and refrigerate in a jar.

I always have it available for all of my baking needs.

It's the only mix I use for cake release. It works with all intricate Bundt Pan designs.

4 C Flour

3 C Granulated Sugar

1 Pound  (4 sticks) Butter, room temperature

3/4 C Whole Milk, room temperature

6 Large Eggs, room temperature

3 tsp Vanilla

In a Stand Mixer with a Paddle Attachment, on low speed:

Flour

Sugar

Butter

Milk

Eggs

Vanilla

Beat on low speed for 1 minute.

Increase speed for an additional 2 minutes.

Pour the batter into the pan.

Bake for 1 hour 30 minutes.

Remove the pan to a rack and cool for 10 minutes.

Invert the cake onto a Parchment Paper lined rack and cool completely.

Serve with these garnish options:

Dust with Confectioner's Sugar

Lemon or Vanilla Glaze

Rum or Bourbon Sauce

Raspberry Jam

Whipped Cream

Vanilla Ice Cream

Enjoy!

Peace in the Kitchen!

Fig Cake

I love Figs and Fig Preserves and I like this Fig Cake. When I serve them I spread some additional Fig Preserves over the top and dust each cake with Confectioner's Sugar. I have an incredible recipe on the blog for a stuffed Fig appetizer. This recipe makes 2 - 8" round cakes.

Here's what you'll need:
Preheat the oven to 350 degrees.
2- 8" round cake pans brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

3 Large Eggs
1 C granulated Sugar
1 C Vegetable Oil
1/2 C Buttermilk
1 tsp Vanilla
2 C Flour
1 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
1/2 tsp ground Cloves
1/2 tsp Nutmeg
1 1/2 C Fig Preserves + additional for a glaze.1/2 C Applesauce
1 C chopped Pecans


In a large mixing bowl with an electric hand mixer:
Eggs
Sugar
Oil
Beat until mixed well.
Add:
Buttermilk
Vanilla
Mix well.

In a large mixing bowl:
Flour
Baking Soda
Salt
Cinnamon
Clove
Nutmeg
Whisk well.
Add this to the Egg mixture.
Beat just until combined.

Fold in , by hand:
Fig Preserves
Applesauce
Pecans
Pour batter evenly into the 2 cake pans.
Bake for 45 minutes
A toothpick in the center should come out clean.
Remove from oven to a rack and cool for 10 minutes.
Invert the cakes onto the rack and cool completely.

Transfer each cake to a serving platter and evenly spread a layer of additional Fig Preserves on each cake and dust them with confectioner's sugar. I use a small sieve to evenly dust the cakes with the sugar.

Enjoy!
Peace in the Kitchen!