Posts Tagged ‘pie’

Chocolate Peanut Butter Pie

Wednesday, September 2nd, 2009

This weekend, David and I attended a wedding in Iowa. On our way out of town, we stopped at a small-town restaurant for “Brunch” which turned out to be just plain lunch. The food was good, if homey, and reminded me of every church pot-luck I’ve ever attended. Green Bean Casserole. Four kinds of Pasta Salad. Brownie bars. Fried Chicken.

I mentioned to my friend Sarah that this was “church-lady food” and she agreed whole-heartedly. This refrigerator pie from The Pioneer Woman is another example of “church-lady food,” which isn’t a complaint! My grandmothers are church ladies, and they make awesome food for pot-luck dinners.

But back to the pie. It was super-easy to throw together, and surprisingly rich. One friend (Hi Cara!) said it tastes exactly like Reese’s Peanut Butter Puffs Cereal, and she might be right. Again, not a complaint (Yum!). I do have to warn you that it’s rich, however. A small slice is enough!

IMG_2258

Chocolate Peanut Butter Icebox Pie
Adapted from The Pioneer Woman

  • 25 Oreo Cookies
  • 4 tablespoons butter, melted
  • 8 ounce package of cream cheese, softened
  • 8 ounce tub of Cool Whip, thawed
  • 1 cup of peanut butter (chunky or smooth–whichever you prefer)
  • 1 1/4 cups powdered sugar

Preheat the oven to 350. In a food processor, crush the Oreo cookies until the mixture is all one color and all the white has been incorporated into the crumbs. Place in a medium mixing bowl and drizzle with the melted butter. Stir to combine. Press into a pie plate and bake for 7-10 minutes, or until crust is set. Cool completely.

In the bowl of your stand mixer, combine the peanut butter and cream cheese. Beat with the paddle attachment until smooth. Carefully add the powdered sugar (start your mixer on low to avoid the sugar cloud!) and beat again until smooth. Add the Cool Whip and, once again, beat until smooth. You may need to scrape down the sides of the bowl from time to time.

Pour filling into crust, evening out the top with a knife or spatula. Chill in the freezer for at least an hour before serving. Let rest at room temperature for 5-10 minutes before cutting into the pie. Or…well..lets just say your pie won’t be very pretty if you don’t. Right mom? Liz?

Key Lime Pie

Monday, June 29th, 2009

I know I start a lot of posts this way, but really, I mean it this time: David loves Key Lime Pie. And what do I do when I find out that David likes something? I learn to make it.

It had actually been over a year since I made him this treat–since about the same time that we got engaged–so I figured he was due. Plus, I saw a post about Key Lime Pie that had me drooling just a little bit over at The Pioneer Woman.

I’ve been very happy with my existing Key Lime Pie recipe, but the Pioneer Woman’s pie features about twice as much graham cracker crust as other recipes, and I think that’s the way to go. So I took off with that idea, and made my regular recipe in an extra deep salty-sweet graham cracker crust.

And it was good.

I managed to take a picture before we ate it all, but the pie is long gone. If David’s good, maybe I won’t wait another year to bake him another one. Actually, since I practically injured myself juicing all those little baby key limes this time around, he can probably have another whenever he wants to take care of the juicing. That sounds like a pretty good deal.

Key Lime

Double Crusted Key Lime Pie

For the Crust

  • 18 graham crackers (1 cracker=1 full rectangle, not a square)
  • 1/3 cup sugar
  • 1/3 cup melted butter (salted)

For the filling:

  • 4 egg yolks
  • 1 3/4 cup of freshly squeezed key lime juice. (I do think freshly squeezed is better, even though it’s a pain)
  • 14 ounce can of sweetened condensed milk
  • 1 1/2 tablespoons key lime zest, plus more for garnish

For the whipped cream topping:

  • 1 cup of heavy whipping cream
  • 2 tablespoons of confectioner’s (powdered) sugar

1. To make the crust: Crush the graham crackers in a food processor. Transfer to a bowl and stir in the sugar and melted butter. Press into a pie pan and bake for 5 minutes at 350 degrees, or until golden and set. Remove from oven and set aside to cool while you make the filling.

2. To make the filling: Place egg yolks and lime zest in the bowl of your stand mixer, fitted with the whisk attachment. Whip these together until the eggs are light and fluffy. This will take several minutes–the eggs will become a light, lemony yellow, compared to the golden yolk color you started with. Turn the mixer down to low, and drizzle in the condensed sweetened milk a little at a time. Continue mixing until just combined. When the milk is incorporated completely, add the lime juice and start the mixer again to get everything mixed thoroughly as soon as possible. As soon as the lime juice is stirred in completely, pour the filling into your prepared graham cracker crust. Bake the filled pie at 350 degrees for 12-15 minutes, until the filling is set. Allow to cool to room temperature, then chill in the refrigerator for at least two hours before serving. The colder the better!

3. For the whipped cream topping: In the bowl of your stand mixer, fitted with the whisk attachment, combine the cream and powdered sugar. Mix on high until stiff peaks are formed.

Serve each slice of chilled pie with a good dollop of whipped cream and a bit of lime zest for garnish.

Note: If you like sour things at all, you owe it to yourself to make this. If you’ve never been to Key West, you’ve probably never had a real tart Key Lime pie, but that’s how it should be. Cold and creamy and tart enough to make your mouth pucker (just a little!) until the whipped cream and graham crackers come together to sweeten the deal. Yum!