German Chocolate Fudge Pie

There is absolutely nothing to dislike about this pie. Unless you dislike chocolate, coconut, or pecans, and then we have problems. This German Chocolate Fudge Pie consists of a fudgy, chocolate, brownie-like filling on top of a buttery pie crust, and the icing on the pie is coconut pecan frosting. Delicious perfection.

Ingredients: Chocolate Fudge Pie (adapted very slightly from here)

1 nine-inch pie crust

1 and 1/2 cups granulated sugar

3/4 cup unsweetened natural cocoa powder

1/4 cup all-purpose flour

1/4 teaspoon salt

1 cup half-and-half

1/4 cup unsalted butter

4 ounces German chocolate

2/3 cup semi-sweet chocolate chips

2 large eggs

3 large egg yolks

Coconut Pecan Frosting (from here)

1 (14oz) can condensed milk

3 large egg yolks

1/2 cup salted butter

1 and 1/2 cups flaked coconut

1 cup roughly chopped pecans

Recipe: Chocolate Fudge Pie

Preheat the oven to 350F.

In a large bowl, whisk together the sugar, cocoa powder, flour and salt.

In a medium saucepan, melt together the half-and-half, butter, and chocolate, over medium heat, until smooth.

Let it cool slightly while you mix the eggs into the dry mixture. Then mix in the chocolate batter until smooth and well-combined.

Pour into the pie shell and bake for about 45 minutes, or until cracks start appearing on top of the pie.

Cool before serving.

Coconut Pecan Frosting

In a large saucepan over low heat, stir the condensed milk, eggs, and butter until the mixture has thickened and is slightly bubbly.

Take off heat and mix in the flaked coconut and pecans. Let come to room temperature before putting on the pie.

Enjoy!

 

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Strawberry Cream Pie with Cake Crumbs

No, it’s not the best picture, but it is a really, really, good pie. Strawberry infused milk creates a yummy custard topped with thick and fluffy whipped cream which is then topped with delicious cake crumbs. Yum. Plus it’s pink so, duh, make it for Valentine’s Day.

Ingredients: Strawberry Infused Milk

2 cups whole milk

1 cup half-and-half

2 cups chopped strawberries

Strawberry Cream Pie

3 cups strawberry infused milk

3/4 cup granulated sugar

1/3 cup cornstarch

1/4 teaspoon salt

3 large egg yolks

1 teaspoon vanilla extract

2 tablespoons unsalted butter

Cake Crumbs

2 and 1/4 cups cake flour

1/4 cup dry nonfat milk powder

1 teaspoon baking powder

1/2 teaspoon salt

12 tablespoons unsalted butter, softened

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

Whipped Cream

1 cup heavy whipping cream

1/4 cup granulated sugar

1 teaspoon vanilla

Recipe: Strawberry Infused Milk

Bring all ingredients to a boil.

Let boil for 30 seconds and then remove from heat and cover for forty minutes.

Sieve before using.

Strawberry Cream Pie

Warm the strawberry milk for a minute on medium heat.

Add the sugar, cornstarch, and salt.

Cook, stirring constantly, over medium heat.

Cover for two minutes.

Temper egg yolks with a tablespoon of the milk mixture and then add the egg yolks back into the custard.

Cook for one minute, stirring constantly,

Remove from heat and blend in the butter and vanilla.

Let sit until lukewarm before filling into the pie crust.

Cake Crumbs

Preheat the oven to 35oF.

Blend the flour, milk powder, salt, and baking powder together.

Mix in the butter and then the eggs and vanilla.

Beat until smooth.

Spread into a cookie pan and bake for 12-15 minutes, or until the bottom is golden brown.

Let cool.

Whipped cream

Beat whipped cream until lighter, then add in the sugar, slowly, then the vanilla extract.

Whip until very light and fluffy.

Enjoy!

 

Chocolate Silk Pie with Mascarpone Whipped Cream

This pie is delicious. Absolutely delicious. And as far as pies go, really super easy. The graham cracker crust is  super good, the chocolate filling is creamy and rich, and the mascarpone whipped cream is sweet and fluffy. Perfect for anytime.

Ingredients: Graham Cracker Crust (from here)

1 and 1/2 cups graham cracker crumbs (about 9 graham crackers)

1/4 cup brown sugar

1/2 teaspoon cinnamon

7 tablespoons unsalted butter, melted

Chocolate Pie Filling  (from here)

1 can (12 ounces) evaporated milk

2 large egg yolks

2 cups semi-sweet chocolate chips

Mascarpone Whipped Cream

1 cup heavy whipping cream

1/2 cup mascarpone cheese

2 tablespoons sugar

1/2 teaspoon vanilla extract

Recipe: Graham Cracker Crust

Preheat oven to 325F.

Crush the graham crackers in a food processor.

Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork.

Bake crust for 8-10 minutes, or until it just starts to brown.

Chocolate Pie Filling

Whisk together evaporated milk and egg yolks in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat and stir in the chocolate chips until completely melted and mixture is smooth.

Pour into crust and refrigerate for at least 3 hours before serving.

Mascarpone Whipped Cream

Beat all ingredients together until soft peaks form. Spread smoothly on pie.

Enjoy!

 

 

 

 

 

Peach Icebox Pie

This is the perfect summer pie. Cold, creamy, and full of peachy goodness. The crust is a delicious vanilla wafer crust. Yum.

Ingredients: Nilla Wafer Crust

2 and 2/3 cups vanilla wafer cookies

1 tablespoon granulated sugar

1 and 1/2 teaspoons vanilla extract

4 tablespoons butter, melted and cooled

Peach Filling

2 (14 ounce) cans sweetened condensed milk

3 large egg yolks

3/4 cups plus 2 tablespoons peach puree

Recipe: Crust

Crush the wafers in a food processor. Add all other ingredients in and mix. Press into a 9 inch pie pan and refrigerate for 1 hour before filling.

Peach Filling

Whisk together the condensed milk and egg yolks.

Mix in the peach puree. Pour into pie crust.

Bake at 375F for 15 minutes.

Let cool for 1 hour, then refrigerate for at least 3 hours.

Enjoy!

 

Strawberry Rhubarb Crumble Pie Bars

Imagine tangy, bright strawberry rhubarb pie filling sitting on top of a buttery crust and topped with soft vanilla crumble. Well you don’t have to imagine anymore, because you can make these gorgeous strawberry rhubarb crumble pie bars!

Ingredients: Strawberry Rhubarb Filling

2 and 1/2 cups chopped rhubarb

2 and 1/2 cups sliced strawberries

1 and 1/2 cups granulated sugar

2 tablespoons minute tapioca

1 tablespoon all-purpose flour

1/2 tsp cinnamon

1/2 tsp vanilla extract

1/2 teaspoons lemon juice

1/2 teaspoons lemon zest

Crust and Crumble (adapted from here)

2 and 1/2 cups all-purpose flour

3/4 cup granulated sugar

3/4 teaspoon baking powder

1/4 teaspoon salt

13 tablespoons unsalted butter, chilled and chopped

1 egg yolk

1 teaspoon vanilla extract

Strawberry Rhubarb Pie Filling

Combine all ingredients in a large bowl.

Crust and Crumble

In a large bowl whisk together flour, sugar, baking powder and salt until well combined. Process in your food processor until mixture is crumbly.

In a small bowl whisk extracts into beaten egg yolks using a fork. With a fork, gently toss into flour mixture until moistened and dough starts to hold together. Continue to toss and blend gently with fingertips until well combined yet taking care not to overwork the dough.

Remove 1 and 1/4 cups of the crumb mixture and set aside for the topping in a small bowl. Press remaining dough evenly into prepared baking pan. Spoon pie filling into pan on top of dough and spread evenly with rubber spatula; sprinkle with reserved crumb mixture.

Bake in preheated oven until topping is golden brown and filling is cooked through and bubbly, about 40-45 minutes. Cool completely before cutting into squares.

Enjoy!

Mini Meringue Mango Tarts

Mini tarts filled with creamy mango curd and topped with fluffy meringue. Aren’t they adorable?

Ingredients: Mini Pies

2 premade pie crusts (I used Pillsbury)

Filling (from here)

1/4 cup granulated sugar

3/4 cup mango puree 

3 tablespoons lime juice

1/8 teaspoon salt

4 large egg yolks

4 tablespoons butter

Meringue

1/4 teaspoon cream of tartar

4 large egg whites, room temperature

1/4 cup sugar

Recipe: Pie Crust

Grease muffin tin. Preheat oven to 425F.

Roll out pie crusts until very thin. Using a 4×4 cup or cookie cutter cut out 14 circles. Press into the muffin cups making sure the dough doesn’t bubble. Make sure your dough is at least to the top of the tin. Crimp the edges if you’d like. Fill each crust halfway with uncooked rice (to prevent bubbling)

Bake for 12-14 minutes or until the edges are golden brown.

Mango Curd

Combine  sugar, mango puree, lime juice, salt and yolks in a saucepan. Cook over medium heat, whisking constantly, until thickened. About 8-10 minutes.

Remove saucepan from heat and whisk in butter 1 piece at a time until fully incorporated. Put mango curd into a bowl and cover in plastic wrap. Cover and refrigerate for at least 4 hours or overnight. Before filling pie crusts whip on high for a few minutes.

Meringue

Whip the cream of tartar and egg whites until soft peaks form, then add sugar and whip until stiff peaks form. Pipe (or spoon) onto tarts. Place tarts under a broiler on low for about a minute or until brown.

Enjoy!