Paula's Pie Project Blog

52 different pies in 52 weeks

Pie #55- Chocolate S’mores with Cherry Jubilee Sauce January 24, 2013

Note to self: Always read recipe ahead of time and plan accordingly.

Truly, I loved the idea of this pie because s’mores just scream FUN!.  Who doesn’t love a s’more- whether you are camping or making one with graham crackers smothered with Nutella and Marshmallow Cream?

Travis and I had invited one of our favorite, FUN! work colleagues over for dinner. We both have had the pleasure of collaborating with the amazingly talented and always jovial John Warfel. Travis and John worked together when they were at Wirestone and more recently, John and I have worked together on product photo shoots for Scentsy. It’s always a good time when you are assigned to work on a project with J5.

Nothing like a fine meal and a good pie to impress a self-proclaimed sweet tooth. John was familiar with the 2010 Pie Project, so he came in with some high expectations. Needless to say, I pulled out all the stops for this guest and his family.

I pulled out my go-to pie book, Pie by Ken Haedrich and found this FUN! recipe. Back in 2010, I made the base recipe, Chocolate Mousse Chiffon Pie as my Pie #12. This one for Pie #55- Chocolate S’mores Pie with Cherry Jubilee Sauce just had a few more steps added to the recipe.

Pie #55- Chocolate S'mores Pie recipe

Chocolate Mousse Chiffon Pie Recipe

Home made graham cracker crust

Home made graham cracker crust

Coffee, butter and melted chocolate mixture

Coffee, butter and melted chocolate mixture

Whisking in the egg yolks after the mixture has cooled.

Whisking in the egg yolks after the mixture has cooled.

Close up of the texture

Close up of the texture

Stiff beaten egg whites + sugar

Stiff beaten egg whites + sugar

I actually had to heat up the mousse a bit since it got so cold during the cooling off process.

This mousse got too cold, thanks to the frigid air temperatures outside. I had to heat it up on the stove top in order to get it smooth enough to mix it with the egg/sugar mixture.

Now it's time to whip the cream

Now it’s time to whip the cream

Now ready to mix the whipping cream in with the new mixture.

Now ready to mix the whipping cream in with the new mixture.

Cold marshmallows in my refrigerator

Cold marshmallows in my refrigerator

Adding the cold marshmallows to the mousse chiffon

Adding the cold marshmallows to the mousse chiffon

The chocolate mousse chiffon now in the graham cracker pie shell topped with mini chocolate chips.

The chocolate mousse chiffon now in the graham cracker pie shell topped with mini chocolate chips.

My pie "quick set" method. Thanks to Mother Nature's 8 degree day.

My pie “quick set” method. Thanks to Mother Nature’s 8 degree day.

Ready to eat!

Ready to eat!

The Warfel family!

The Warfel family!

Alex Warfel's pie art!

Alex Warfel’s pie art!

The blackboard wall in our dining room. LOVE this!

The blackboard wall in our dining room. LOVE this!

Pie #55- Chocolate S'mores Pie with Cherry Jubilee Sauce. Happy Leftovers!

Pie #55- Chocolate S’mores Pie with Cherry Jubilee Sauce. Happy Leftovers!

Personal Notes:

  • The other title for this pie could be, Pie #55- the FOUR Hour Pie.Why I didn’t reread my own previous post on Pie #12- Chocolate Mousse Chiffon Pie is beyond me. My personal notes on that post say it all, “Making this pie was a little time-consuming.  It took me a couple of hours from start to finish with some down time interspersed while I waited for the fudge sauce to congeal.  Once completed, it still needed at least 4-6 hours in the refrigerator to completely “set”.  So, if you plan on making this pie, give yourself plenty of time.”  If you count the grocery shopping, all the prep work, the home made graham cracker crust, the melting, cooking, cooling  and waiting plus the extra steps that turn this into a Chocolate S’mores Pie with Cherry Jubilee Sauce, give yourself about four hours.
  • Oh, yeah, the four hours doesn’t count for the fact the recipe wants you to let the mousse chiffon sit for at least 6 hours or overnight. THAT didn’t happen. There happened to be sub-zero temperatures outside that day and I did a pie quick freeze on my patio two hours before our guests arrived. My pie was able to “set” with mother nature’s helping hand.
  • Is it worth it? YES, definitely! And the Cherry Jubilee Sauce on top is pretty out of this world!
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#54- Chocolate Pecan Whiskey January 15, 2013

It’s when I have a pie like this that I begin to convince myself I should be making a pie a week for the rest of my life, not just in 2013! Things this good should be eaten weekly, or at least until I am diagnosed with diabetes. Let’s hope I am years away from that. Ha!

I love trying new recipes and this pie proved to be one that knocked it out of the ballpark for me. This one was amazing! All the flavors of chocolate, pecans and whiskey were in each and every bite. And even though I have no idea from what magazine or cookbook I cut this recipe out of, it definitely will be tagged now in a new category as one of my favorites.

My pie crust this time around was the Basic Flaky Pie Pastry from cookbook, Pie, by Ken Haedrich. Also, I should note two other things. One- that I accidentally added 1/2 cup more cornsyrup than the recipe called for, but rather than starting over, I just forgave myself for the mistake and moved on. And two- whipping cream was optional, but in my opinion is a must. This pie is so very rich that the fresh whipped cream really helped me quickly devour my piece and want to indulge myself with seconds.

Basic Flaky Pie Pastry Recipe

Chocolate Pecan Whiskey Pie Recipe

Pie crust + whiskey = Yum!

Pie crust + whiskey = Yum!

Let 'er Buck! Hats off to Pendleton, Oregon whiskey!

Let ‘er Buck! Hats off to Pendleton, Oregon whiskey!

The chocolate, pecan and whiskey filling

Oven ready.

Oven ready.

Didn't come out as pretty as I had hoped. My pie crust shield prevented the crust from burning, but smashed the crust in the process.

Didn’t come out as pretty as I had hoped. My pie crust shield prevented the crust from burning, but smashed the crust in the process.

Serving up pie!

Serving up chocolate pecan whiskey pie!

Pie with Danielle!

Pie with friends!

 

Pie #41- Buckeye Pie October 19, 2010

Filed under: 2010 Pie Project,Pie #41- Buckeye,Sweet Pies — paulaspieproject @ 10:55 pm
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Ok Molly, finally here’s your Buckeye Pie recipe. 

And for those of you who are unfamiliar with the buckeye, here’s a little blurb from Wikipedia -“The Ohio buckeye is the state tree of Ohio and an original term of endearment for the pioneers on the Ohio frontier…Subsequently, the word was used as the nickname of  The Ohio State University sports teams, was adopted officially by the school as its nickname in 1950, and came to be applied to any graduate of the university…. The buckeye confection, made to resemble the tree’s nut, is made by dipping a spoonful of peanut butter fudge in milk chocolate, leaving a circle of the peanut butter exposed. “

The buckeye nut

Cheers to the great state of Ohio and Ohio State University because here is where Travis and I met our freshman year of college.  (For the record, we didn’t start dating until post college, seven years later.)  

"Just friends" believe it or not!

As for the current status of Ohio State football, I am still at a  loss of words over the score from this past Saturday’s game against Wisconsin.  (My brother Dan, himself a Badger,  is probably thrilled as we have yet to discuss the game.)   Also, let it be known, I actually made this pie ten days ago and held off on the post, so I can say it did not jinx them this weekend, they just blew it.

So here’s to all of you in the “buckeye state” and all of you Ohio State Buckeyes, hope you enjoy this one….

BUCKEYE PIE

Crust
1 recipe single-crust pie dough, baked and cooled

Chocolate Coating
3-4 oz. milk chocolate, or 1/2 cup good quality chocolate chips
1/4 cup heavy cream

Filling
1 (8-ounce) package cream cheese, softened
1 cup creamy peanut butter
1/2 cup confectioner’s sugar
1/2 cup marshmallow creme (Fluff)
1 teaspoon vanilla extract
1/2 cup heavy cream, chilled
Pinch salt

Topping
Buckeye Candies* (See Recipe Below)
Variations: melted chocolate and/or peanut butter drizzled, or chocolate shavings sprinkled, on top of chilled pie

For the coating: Melt chocolate and heavy cream in microwave safe bowl for 30-50 seconds on high until almost melted. Stir until all chocolate is melted and blended with cream. Pour over cooled pie crust and swirl pan to coat the bottom and up the sides of pie crust. Refrigerate crust until chocolate is set, 20 to 25 minutes.

For the filling: Mix all of the filling ingredients together with an electric or stand mixer on medium speed until light and fluffy with no remaining streaks of cream cheese, or peanut butter, about 3 minutes. Scraping down the bowl as necessary.

Spread the filling evenly over the cooled chocolate layer in the chilled pie crust. Refrigerate the pie until chilled and set, about 2 hours. Before serving, place buckeye candies on pie (or use one of the topping variations above).

*BUCKEYE CANDIES

1 lb. creamy peanut butter
1-1/2 lb. confectioner’s sugar
1/2 lb. butter 

Beat these ingredients together and roll into bite-size balls.  Cool in refrigerator until firm.  Insert toothpick, 1 per ball.

12 oz. semi sweet chocolate chips
1/3  bar of parafin wax confectioner’s sugar

Melt chocolate chips and wax in double boiler.  Dip balls with toothpicks into melted chocolate mixture.  Place on wax paper and cool until firm.

  

Personal Notes:

  • If you like chocolate and peanut butter, you will love this.  It is very rich, so be prepared.
  • The boys had lots of fun making it and they actually ate this one too.
  • Big ten, perfect 10. I’ll make it again.
 

Pie #39- Chocolate Raspberry September 27, 2010

Filed under: 2010 Pie Project,Pie #39- Chocolate Raspberry,Sweet Pies — paulaspieproject @ 9:48 pm
Tags: , ,

 

Yep.  This pie was for me.  I love chocolate and raspberries, so I went searching on the internet for a pie recipe that sounded delicious. This one did not disappoint.   

And sorry to say there, Gina, neither the boys nor Travis helped me with this one.  I made most of it during the middle of the afternoon when everyone was away.  That’s okay though, I got a big ol’ birthday cake from them the next day topped with a princess crown and all….  

  

Chocolate Raspberry Pie  

1 (9-inch) chocolate cookie crust
3 tablespoons granulated sugar
1 tablespoon cornstarch
2 cups fresh or frozen raspberries, thawed
  

Filling:
8 ounces cream cheese, softened
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup Cool Whip

Topping:
2 (1 ounce) squares semisweet chocolate
1 tablespoon dark corn syrup
1 tablespoon soft butter
2 tablespoons half-and-half
1/2 teaspoon vanilla extract
1 tablespoon granulated sugar
 

 Directions:

  • In a saucepan, combine sugar and cornstarch. Stir in raspberries. Bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from heat; cool for 15 minutes.
  • Spread raspberry mixture into crust; refrigerate.
  • In a mixing bowl, beat ream cheese, sugar and vanilla extract until fluffy. Fold in Cool Whip. Carefully spread over raspberry layer. Refrigerate at least 1 hour.
  • Melt chocolate; add corn syrup, butter, half-and-half, vanilla extract and sugar. Cool for 1 to 2 minutes. Pour over filling. Chill at least 2 hours.

  

Yields 6-8 servings.   Here’s the link:  www.recipegoldmine.com/piefruit/chocolateraspberrypie.html  

(Since the recipe did not provide a recipe for the cookie crust, I borrowed one from my Pie book.)  

  

And now the photos.  

     

   

   

   

   

Personal Notes:  

  • I opted for the fresh raspberries this time, but it was a dumb move.  My two cups of berries cost me a whopping $9.  Should have stuck with the frozen.
  • My only substitute was instead of using CoolWhip, I went for the fresh whipping cream.  Nothing beats the taste of that in my book.
  • This pie definitely needs time to cool or set up in between the layers, so if you are in a hurry, don’t bother.  You will need about four hours to pull this off. 
  • LOVED, LOVED this pie.  Everything about it was delicious.  The cookie crust- Yum!  The chocolate and the raspberries combined with the cream cheese/whipping cream filling- Double Yum!!  This pie scored in at a perfect 10 in my book.  I would definitely make it again.

 

 

Pie #12- Chocolate Mousse Chiffon Pie March 20, 2010

mousse (moose) n., 1. a sweetened dessert, usually made with whipped cream and gelatin or beaten egg whites.

chiffon (shi′fon) n., 4. (of pies, cakes, etc.) having a light , fluffy texture, as from the addition of beaten egg whites.

The recipe is from good ol’ Ken Haedrick (aka The Pie King) again, the author Pie. 

I love chocolate mousse.  My friend Theresa makes it home-made for me on occasion and I just can’t get enough of it.  Thus, this Chocolate Mousse Chiffon Pie seemed right up my alley.  Chocolate mousse in a pie shell. Yum! 

Just in case you were wondering this pie blog has really messed up dessert options for my husband and kids.  These days the only thing they get besides pie is boxed brownies.  Home-made cookies and cakes have been put on the back-burner this year, in lieu of  my selfish new year’s resolution to make pies.  I just keep telling the boys to wait until the fruit pies come in season, then they’ll be begging me for more!

 

I referenced Ken’s nutty graham cracker crumb crust in my Pie #9  post, but I omitted the nuts and this time I used chocolate graham crackers for fun.

Here are the photos for making the mousse chiffon filling.

 The boys are excited about helping out.  They all volunteered to take a turn whisking the whipping cream into the fudge sauce.

 

   

 

 Personal Notes:

  • A big thank you to Jenn and Christopher for the fabulous dinner we had with them at their home last Saturday evening.  When I asked Jenn what I could bring, her answer was, “Of course, bring pie”!  Thus, the chocolate mousse chiffon pie was created.  We managed to put a huge dent in the pie plate after stuffing ourselves and giving away a couple of pieces to our cab driver.  There was little left to share by the time the boys got a hold of our leftovers. 
  • Next time I make this pie, I may try using a pastry shell instead of a cracker crumb crust.  I get a little annoyed when my crumb crusts fall apart while cutting and serving and this one did pretty easily.
  • Making this pie was a little time-consuming.  It took me a couple of hours from start to finish with some down time interspersed while I waited for the fudge sauce to congeal.  Once completed, it still needed at least 4-6 hours in the refrigerator to completely “set”.  So, if you plan on making this pie, give yourself plenty of time.
  • While ranking high on the work-o-meter, as far as taste, this pie ranked quite high on the taste-o-meter.  In my opinon, it ranks up there with the Pie #6, the Pear Pie.  Yes, both were a little more involved than most of the pies I have created, but both have ended up with the same result.  A perfect 10.

 

 

Pie #11- Black Bottom Pie March 15, 2010

The last chocolate pie I did was way back in week three, so I best thought I add another one to the list.

This recipe came from American Pie by Teresa Kennedy.  If you remember back from the Pie #8 post,  my boys picked out this book and gave it to me on Valentine’s Day this year.  This is my first time using it. 

Previously, I had heard of black bottom pies, but had no idea what goes in them.  Figuring the black bottom part wasn’t literal, I thought that this pie’s name probably had more to do with the size, rather than the color, of one’s bottom after consuming its sinful ingredients.  Truly,  it was simply curiosity that led me to pick out this one.  Plus, I was taking it to serve to a bunch of lady friends where we could mull over its silly name.  And who doesn’t just love the taste of chocolate, other than Ann?

“Admittedly complicated, but one of the greats” came straight from the author’s commentary.  Nice encouraging words!

 

I used the Flaky Crust Recipe from my earlier Maple Pecan Pie.  Reference Pie # 8.

   

  Now on to making the filling…..

 

 

 

 

 

 

 

 

 Personal Notes:

  • I beg to differ with the author, I really did not think it was too complicated.  It was just a bit time-consuming.
  • I was really excited to make this pie since I knew I was sharing it with my good girlfriends.  Chocolate before 10:00 am.  It was a good day.
  • I always wondered what unflavored gelatin was for, now I have my answer….
  • I have to admit, it sure was a pretty pie!
  • Yum!  The bittersweet chocolate bottom and the hint of rum in the creamy custard did it for me.  This one was a winner at 8.5. 
 

Pie #03- Chocolate Nut Pie with Dried Fruit January 17, 2010

January 17, 2010

At Christmas time, my dear friend Kim, gives our family an amazing chocolate bark candy topped with dried fruit and nuts. Soon after mentioning my idea of the pie project to her, she found this tart/pie recipe in Bon Appétit that reminded her of the holiday treat she knows I love.

I have to admit, I have been looking forward to making and eating this one even though it does contain raisins. After pie #2, bet you all never thought I could make another pie with raisins in it again, or at least so soon.

The recipe has been modified just slightly from its original form in the magazine, mainly the name (it was referred to as a tart) and the fact I used my mom’s pie crust.

Chocolate Nut Pie with Dried Fruit

Ingredients:

  • Jan Mom’s Pie Pastry Crust (See Pie #1) for recipe
  • 1/4 cup raspberry preserves
  • 1/2 cup heavy whipping cream
  • 12 ounces of bittersweet chocolate chips
  • 1 cup assorted nuts (pecans, almonds, and pistachios), toasted and coarsely chopped
  • 1 cup dried fruit (golden raisins, cranberries, and apricots)
  • 1 pinch of Kosher salt
  • 1/3 cup toffee bits (such as Skor)

Preheat oven to 400°.  Make Jan Mom’s pie pastry shell as noted for Pie #1. Pierce crust all over with a fork. Bake as directed 12-14 minutes or until golden brown. Cool. Spread preserves over bottom of crust.

In a saucepan, bring cream to a simmer. Reduce heat to low and add chocolate chips and stir until melted and smooth. Remove from heat. Stir in chopped nuts, fruit, and corse salt.  Spread chocolate mixture in crust.  Sprinkle toffee bits over top.  Chill until set, about 2 hours. Serve cold or at room temperature.

Personal Notes:

  • My crust wasn’t completely cooled when I placed the preserves on the bottom of the pie.  It was definitely on the hotter side of warm.  I also used a little more raspberry preserves (more like a 1/2 cup) since I love raspberries so much.
  • Also, I got so excited I forgot to bring the cream to a boil before I added the chocolate chips.  Although it took the chocolate longer to melt, it did not appear to make a difference.
  • After the pie had cooled and I went to cut and serve it, I found I could lift the whole thing, crust and all out of the pie plate.  I placed the intact pie on a cutting board and went at it with a long, sharp knife. No wonder Bon Appétit referred to it as a tart.  It was so dense.

My Rating:

Wow, wow, wow all I can say is WOW!  I loved it!  I loved the texture of the crunchy nuts and the sweet soft fruit together in the dark chocolate bite. This pie for me is a definite 9.5!  The flakey crust took a backseat to the wonderful flavors mingling together in the chocolate filling. I would make this again and again….