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Lynsey Lou's

Enjoying Life One Bite at a Time!

Pie

Peanut Butter Pie

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Well, today is National Pie day.  Yes, pie has it’s very own day.  Don’t believe me, check it out.  You really didn’t think I would make up a holiday just for an excuse to bake, did you?  I know I look for any excuse to bake or get in the kitchen, but this excuse was actually legit!

Holidays, in general, are fun.  They are an excuse for people to get together, eat good food, and visit.  But food holidays, well how cool is that?  Different types of food that are so incredibly good, and loved around the world are special enough to get an entire day dedicated to their goodness!  I love it.  And I’m pretty sure that every other foodie out there, cook or not, agrees too!  What better way to celebrate pie day than with a delicious peanut butter pie?

A few weeks ago I mentioned something about my brother and his love (maybe even obsession) with pies.  Although the raspberry cream cheese pie came into the picture because of him, it’s stayed in the picture because of my sister-in-law.  This peanut butter pie, however, came into the picture because of my brother and has stayed in the picture because of him.  He’ll venture out and requests different types of pie from time to time but he always returns to ol’ faithful, the peanut butter pie. 

I can see why he keeps going back to this pie, it is soooo good.  It’s packed with huge peanut butter flavor.  Short of scooping a heaping spoonful of peanut butter out of the jar and enjoying it all by itself, you can’t get more peanut butter goodness than this pie.  The peanut butter is whipped to light perfection, then fresh whipped cream is folded into the peanut butter and it’s then poured in a delicious, homemade graham cracker pie crust to set.  While this sounds perfeclty amazing to me, why not take the flavor up another notch or two?  Shall we?  Melted semi-sweet chocolate is drizzled over the top of the pie, then topped with a heaping dollop of more fresh whipped cream.  How good does that soud?  Pretty stinkin’ good! 

So if you’re looking for an excuse to make something sweet, then look no further.  Make a pie today and celebrate pie day!  Can’t make it today, well tomorrow is natinal peanut butter day so you can make this pie to celebrate! 

Peanut Butter Pie

 Ingredients:

2 Cups heavy whipping cream, divided
2 Tbsp sugar
8 Oz (1 bar) cream cheese, room temperature
1 1/2 Cups peanut butter (crunchy or smooth)
1 Cup confectioner’s sugar
1 Graham cracker crust, homemade or store bought (recipe follows)
1/4 Cup semi sweet chocolate

Directions:

Place 1 1/2 cups of heavy whipping cream in a medium bowl with two tablespoons of sugar and beat on high until stiff peaks form.  Set aside.

Place cream cheese and peanut butter in a large bowl and beat on high until combined.  Gradually add confectioner’s sugar and beat until incorporated.  Increase speed to high and beat an additional 1-2 minutes, until mixture is slighly airy.  Gently fold the whipping cream into the peanut butter mixture.  Transfer mixture to the cooled pie crust.

Place the chocolate in a microwave safe bowl, and microwave in 15 second incremints, until completely melted.  Fill a piping bag, fitted with a round tip with the melted chocolate and drizzle the pie with the chocolate.

Whip the remaining 1/2 cup whipping cream until stiff peaks form.  Spoon the whipped cream onto the center of the pie.  Drizzle with additional chocolate, if desired.

Place the pie in the refrigerator for at least 2 hours before serving, to allow to set.

For the graham cracker crust-
Ingredients:

1 1/2 Cups (about 12 whole crackers finely ground) graham cracker crumbs
1/4 Cup sugar
5 Tbsp unsalted butter*, melted
Pinch of salt

*If using salted butter omit the addition of salt

Directions:

Preheat oven to 350.

Combine graham cracker crumbs, salt, and sugar in a medium bowl and stir to combine.  Add the melted butter and stir until incorporated.  Pour the crumb mixture into a 9 inch pie plate, spread mixture evenly into the pie plate and press firmly to pack down.

Place pie crust in the preheated oven and bake for 12-14 minutes, until slightly crisp and edges are golden.  Remove from oven and allow to cool completely.

Recipe source:peanut butter pie adatped from Paula Deen via Food Network,
                       graham cracker pie crust Martha Stewart

Raspberry Cream Cheese Pie

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There are people out there that prefer cake, ice cream, cookie, bars, pie, or some other type of dessert over anything else.  Well, my brother is a pie person.  If you set a cake and a pie in front of him, he will choose the pie over the cake every. single. time.  My sister-in-law is a cake person, or at least she was until she met my brother.  The first time I made her something for her birthday, I made her a white cake with apricot filling, which was a hit!  Shortly after her birthday, she and my brother went to a local restaurant and had a delicious meal and finished it off with one of their signature desserts.  That signature dessert just happened to be a pie.  I’m guessing this was the pie that changed it all.  They were both hooked on this pie!

My brother’s birthday came up shortly after they had eaten at that restaurant and had that magical pie.  When I asked my brother what he wanted he quickly said I want a raspberry pie.  Well, I needed a bit more information about the pie before I could even try to replicate it.  I started pouring through recipes, sending my sister-in-law one recipe after another.  She would tell me things about each recipe that resembled the pie they had at that restaurant.  Finally, I came across THE RECIPE.  The one that seemed the closest to that pie that they just could not forget.  So when we got together for my brother’s birthday, we showed up not only bearing gifts but a delicious raspberry pie!

Looks like we have another pie lover!  Sneaky boy…

It was a hit, to say the least.  I think this pie has been the most requested dessert for over a year.  There’s nothing too over the top about it; just simple ingredients, simple flavors and one delicious dessert.  My sister-in-law loved this pie so much that the next time her birthday came around she requested this pie before I could even get the question “What would you like me to make?” out of my mouth.  I think this is hands down, her favorite dessert.  Yes, she even likes it more than cake!  And, I honestly believe that is saying something since the white cake and apricot filling is her signature, “go to” dessert.

The pie starts with a simple vanilla wafer crust that is studded with buttery pecans.  The crust is baked off then cooled.  The filling is simple; cream cheese mixed with powdered sugar and then fresh, whipped cream is folded into the mixture.  This results in a light, slightly rich, and perfectly creamy filling.  The topping is comprised of raspberries, sugar and a few other ingredients and it’s boiled down until thickened and then spread over the top of the creamy filling.  Simple ingredients that are combined to make an out-of-this-world pie that hits all the flavor notes; sweet, tangy, tart and creamy. 

Raspberry Cream Cheese Pie

Ingredients:

For the crust-
3 Cups (about 50 wafers) vanilla wafers
1/2 Cup pecan halves
1/4 Cup butter, melted

For the filling-
1 (8oz) package cream cheese
2/3 Cup powdered sugar
1 Tbsp orange liqueur or orange juice, optional
1 Tsp vanilla extract
1 Cup heavy whipping cream
1/2 Tbsp granulated sugar

For the raspberry topping-
1 Cup sugar
3 Tbsp cornstarch
3 Tbsp water
2 3/4 Cups fresh or frozen raspberries
1/3-1/2 Cup fresh, whole raspberries

Directions:

Preheat oven to 350.

For the crust-
Place vanilla wafers in a food processor and pulse until ground.  Add pecans to the vanilla wafer crumbs and pulse an additional 20-30 seconds.  Pour the ground wafers and pecans in a bowl, pour butter over the mixture and stir until completely combined.  Place the mixture in a 9 inch pie plate, spread evenly over the pie plate and press firmly to pack.  Place the crust in the oven and bake for 8-10 minutes, until golden and crisp.  Remove from oven and set aside, allowing to cool.

For the filling-
Place whipping cream in a medium bowl and beat on high.  Once the cream begins to thicken add the granulated sugar and beat until stiff peaks form.  Set aside.

Place cream cheese in a large bowl and beat on medium-high until slightly creamy, about 1-2 minutes.  Add the powdered sugar and beat until combined.  Add the orange liqueur (juice) and the vanilla extract and mix to combine.  Once all ingredients are incorporated, gently fold in the whipped cream. 

Pour the cream cheese filling into the baked, cooled pie crust.  Place in refrigerator to chill.

For the topping-
Place sugar, cornstarch, water and 2 3/4 cups raspberries in a large sauce pan over medium heat.  Allow the mixture to come to a boil, stirring occasionally.  Once the mixture has come to a boil, allow to simmer for 2-3 minutes, until thickened (almost jelly-like).  Remove from heat and allow to cool completely.

Once the raspberry mixture has cooled and the pie has chilled about 1 1/2 hours, spread the raspberry mixture evenly over the top of the pie.  Place fresh raspberries around the perimeter of the pie.  Add a dollop of fresh whipped cream, if desired.

Place in the refrigerator and allow to chill an additional 30 minutes, or until ready to serve.

Recipe source: adapted from Taste of Home 

Banana Cream Pie with Salty Bourbon Caramel for Pi Day

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Whew, that’s a mouth full!  Can you say that 5 times fast? 

Well, today is National Pi day, not to be confused with national pie day that takes place in December.  And, I actually remembered this year!  Every year I have the very best intentions to participate and I always forget.  Well, I forget until I open up my feed reader and see pies.  Pies, pies everywhere.  Everywhere I turn I see pies and I then realize that another Pi day has come and gone and I didn’t particpate, again.  Well, this year is different, I actually remembered!  Honestly, I’m pretty sure the only reason I remembered was because after missing last year’s I marked it on my calendar.  Yes, I’m serious.  I honestly marked it on my calendar.  I know, I have problems!   

If you’re still unsure as to what I am talking about, let me clarify.  Today is March 14, 3/14, which is also known as national Pi Day.  I’m sure you remember learning hearing something about Pi in high school.  If those days are far behind you here is a little refresher.  Pi (TT) which is the Greek letter that stands for the relationship of a circle’s diameter and circumference.  Pi, which starts with 3.14 (which bridges the connection to March 14) then continues infinitely without repeating.  Mathematicians everywhere celebrate this beloved day, as well as Albert Einstein’s birthday.  And what better way to celebrate a special day and birthday than a slice (or whole) pie?  Want to read more about this special day? Here are a couple of links to feed your brain: holiday insights or Pi Day

Okay, enough of the history/math lesson, lets talk about this pie.  The delicious, decadent, sweet and salty pie.  This pie starts out with a crust that is far from traditional; a peanut butter shortbread crust with homemade peanut butter.  The crust alone is delicious and I could honestly enjoy it by itself.  In Spencer’s words; it’s a giant peanut butter cookie, and it is but it’s so much better than any peanut butter cookie I’ve had.  Then a thin layer of rich, yet light vanilla pastry cream is spread over the crust.  That cream is then topped with a hefty layer of freshly sliced bananas.  The layering process continues with another layer of pastry cream, followed by more fresh bananas, then more pastry cream.  All of that is topped off with fresh whipped cream, chopped peanuts and if that isn’t enough then a hefty drizzle of salty, boozy caramel tops the whole things.  If that doesn’t sound like a slice (no pun intended…haha) of heave, I don’t know what does.

I’ve never had banana cream pie before, and although this was a little more of a process than other recipes I found it was so worth it.  I definitely chose the perfect recipe to introduce this dessert to not only myself, but Spencer as well.  I have found a few other variations of this recipe that I’m dying to try, but I have no doubt this will be “the one” we go to time after time.  If you’re looking for a sweet and salty pie, that is cool, light and full of flavor this is it.  I promise this will be a show stopping dessert that is perfect for any occasion.  
 
Banana Cream Pie with Salty Bourbon Caramel

Ingredients:

Peanut shortbread crust:
1 1/4 Cups lightly salted, dry-roasted peanuts
1/2 Cup flour
1/4 Tsp baking soda
1/4 Cup packed, brown sugar
1/4 Cup granulated sugar
2 Tbsp unsalted butter, room temperature
1 Large egg yolk
1/4 Tsp vanilla extract

Vanilla pastry cream:
1 3/4 Cups milk (I used 2%)
1 Cup heavy whipping cream
1/2 Cup sugar
3 Tbsp cornstarch
2 Tbsp all-purpose flour
1/4 Tsp Kosher salt
5 Large egg yolks
1/4 Cup (1/2 stick) unsalted butter, cut into 1 inch cubes
1 Tsp vanilla extract

Fresh whipped cream:
1/2 Cup heavy whipping cream
2 Tbsp powdered sugar

Salty bourbon caramel:
1/2 Cup granulated sugar
1 1/2 Tbsp bourbon, divided
1/2 Tsp corn syrup
3 Tbsp unsalted butter, cut into 1/2 inch cubes
1/4 Tsp Kosher salt
3/4 Tsp vanilla extract
1 Tbsp water

Additional ingredients:
3-4 Ripe bananas

Directions:

Preheat oven to 350.  Spray a 9 inch (deep dish) pie plate with non-stick cooking spray.

For the crust:
Place peanuts in a food processor and pulse until coarsely ground.  Remove 1/8 cup of the peanuts and set aside.  Pulse the remaining peanuts until peanut butter forms; about 2 minutes.

Place the flour and baking soda in a medium bowl and whisk to combine.  Meanwhile, combine granulated sugar, brown sugar, butter and peanut butter in a bowl of a mixer and beat on medium-high until combined (should resemble wet sand), about 2-3 minutes.  Add the egg yolk and vanilla and mix, scraping down the bowl occasionally, until well mixed, about 3 minutes.  Gradually add the dry ingredients and beat until incorporated, do not overmix.

Remove bowl from mixer and gather dough and place in the pie dish. Using hands, spread dough evenly over the bottom and up the sides of the pie plate.  Place in oven and bake for 15-17 minutes, until the middle is set and sides are golden brown.  Remove from oven and all to cool.

For the pastry cream:
Place milk and cream in a heavy saucepan and bring to a simmer, then remove from  heat.  Place the sugar, cornstarch, salt, and flour in a bowl and whisk to combine.  Add the egg yolks to the sugar mixture and whisk to combine.  While whisking continuously, slowly pour 1/2 cup of the milk mixture into the egg mixture to temper the eggs.  Slowly pour the egg mixture back into the milk mixture while whisking continuously and return mixture back to low-medium heat for 2-3 minutes, until mixture thickens.  Remove from heat and add the butter and vanilla and whisk vigorously for 1-2 minutes.  Transfer mixture to a bowl and cover the surface with plastic wrap.  Place in the refrigerator and allow to chill for at least 2 hours.

For the whipping cream:
Place the heavy cream and powdered sugar in a bowl and mix on high until stiff peaks form.  Set aside.

For the salty bourbon caramel:
Combine sugar, 1 tablespoon bourbon, corn syrup, and water in a medium saucepan and place over medium-low heat and stir until sugar is dissolved.  Once the sugar has dissolved, increase the heat and bring mixture to a boil without stirring.  Cook, occasionally swirling the pan and brushing down sides with a pastry brush that has been dipped in water to remove sugar crystals from the side of the pan.  Cook until the sugar mixture is a deep amber color, about 6-8 minutes.

Remove from heat and very carefully pour in the heavy cream, butter and salt and mix to combine.  (The mixture will bubble up violently, use caution) Let cool for 5 minutes then add remaining bourbon and vanilla.  Allow to cool slightly.  As the caramel cools it will thicken.  

To assemble:
Slice bananas into 1/4 inch slices, set aside.  Place 1/4 cup pastry cream in the pie shell and spread evenly.  Place half of the banana slices evenly over the pastry cream. Spread another 1 1/2 cups pastry cream over the banana slices, top with remaining banana slices and the remaining pastry cream.  Top the pastry cream with fresh whipped cream and garnish with peanuts.  Drizzle with salty bourbon caramel just before serving.  Serve with additional bourbon caramel, if desired.     

Recipe source: very slightly adapted Bon Appetit

Buttermilk Pie

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It’s National Pie Day!  Yes, pie has it’s own special day.  How fun is that?  I used this special day as inspiration to try a pie that I’ve heard a lot about but that I’ve never tried myself.  Buttermilk pie.  Have you heard of it?  I’m sure most of you have, and I’m sure a lot of you have even had one. 

If you are still unsure about this pie, here is a bit more information.  This is a pie that has been around for generations, and it’s a traditional southern style dessert.  This is nothing fancy; just eggs, butter, sugar, buttermilk and a few more ingredients comprise this pie.  It’s a simple, custard based pie that is made with buttermilk (just as the name indicates).  This is a pie that can be baked in a pie shell, but can be baked in just a pie dish as well (this is ideal for my mom since she just uses the crust as a utensil to hold the filling).  This would even be fun to put in mini pie dishes or ramikins for easy, individual serving portions.

Now if you’re still not too sure about this pie, wait before you switch pages or decide that this isn’t the pie for you.  Spencer was skeptical of this pie as well.  He turned his nose up at the name alone, and basically looked at me like I was crazy for even wanting to make this.  It only took an hour to change his mind, as soon as the pie came out of the oven (and after I took my pictures, of course) he dug into the pie not once but twice!  I second Spencer’s new found enthusiam for this pie.  I now can honestly say I see what all the hype is about.  Don’t be fooled by the simplicity of the ingredients, this is one delicious pie.  A crunchy, brulee-type top, smooth, custard like filling and the soft, flakiness of the crust makes for a simple but award winning pie.  This pie doesn’t need anything else, but a sprinkle of powdered sugar or a scoop of fresh whipped cream would add a simple, but finishing touch.

Buttermilk Pie

Ingredients:

2 Cups granulated sugar
1 Tbsp flour
1/2 Tbsp cornmeal 
8 Tbsp (1 stick) unsalted butter, room temperature
3 Large eggs, beaten
Pinch of salt
3/4 Cup buttermilk
1/4 Tsp baking soda
1 Tsp vanilla extract
1 Tsp white vinegar
1 Pie crust

Directions:

Preheat oven to 350.

Bake the empty pie crust for 10 minutes, remove from oven and set aside.

Meanwhile, combine the sugar, flour, and cormeal in a small bowl and set aside.  Place the butter in a bowl and cream using an electric mixer.  Add the sugar to the butter and mix until light and fluffy.  Add the eggs, buttermilk, baking soda, salt, vanilla and vinegar and stir (or mix on low) until incorporated.

Poor the filling into the partially baked pie shell.  Place the filled pie shell on a baking sheet (to catch any filling that bubbles over), place in the oven and bake, uncovered, for 45-50 minutes or until the filling is set.

*a pinch of ground cinnamon or nutmeg may be added to give a little more flavor to the custard.  Also, lemon is used is some variations of this recipe as well.  I think I will try adding a little lemon zest and juice next time!

Recipe source:  Homesick Texan  (P.S. This talented Texan is not only a blogger but she has a cookbook that was recently published.  Be sure to check it out and keep it in mind for the cook on your Christmas list.)

Peanut Butter Reeses Pie, A Pie For Mikey

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What are you grateful for?  Have you thought about that lately?  As our life goes on day after day, it is easy for us to overlook the little things and take so many things for granted.  It is unfortunate that it sometimes takes a great loss for us to stop, reflect, and appreciate everything in our lives, both big and little.  So, right now, I ask you to stop whatever you are doing to take a moment to think about your life and what you are grateful for. 

Here are a few things that come to mind immediately when I think about what I am grateful for today:

*My family and loved ones
*Memories that don’t fade
*Comfort and compassion…of strangers
*The safety and comfort of home

I know this post isn’t like most of my posts.  Today, this is a special post to honor the memory of a man, husband and father (whom I never had the pleasure of knowing), Mikey Perillo.  Mikey was the husband of a food blogger, editor, and mother of two, Jennifer Perillo.  Mikey Perillo left this world, suddenly, last Sunday after collapsing from a heart attack.    He was taken from this world so quickly; there was no time for goodbyes, hugs, kisses or I love  you’s.  In the blink of an eye he was gone.

Although I don’t personally know the Perillo’s my heart breaks for Jennifer and her two girls.  Her two girls loved their daddy and thought he hung the moon; and now there will be no more laughs, hugs, or dances because he was taken from them in an instant.  I pray for Jennifer that she can not only find the strength to cope with this great loss, but to be a comfort and source of strength for her two young girls who are struggling to cope and understand this great loss. 

This unfortunate loss comes as a reminder to not take anything or any day for granted.  Each day is a gift that is full of opportunities, and that will be filled with the memories that we make.  Be grateful for your loved ones, for each day we are given with all of our friends and family and for all of the opportunities that we are given.  Don’t take a thing, not even a second for granted, because there is no guarante there will be a tomorrow.

I say all that to say this.  Live each day to it’s fullest.  Don’t put things off until tomorrow that can be done today.  Be sure to tell your loved ones how much you love them and tell them as often as you can.  Cherish every day, hour and second; and make as many memories as possible.

Now I’m sure you’re asking yourself “what does all this have to do with pie?”  It has everything to do with pie.  Although Jennifer has had a lot on her mind, she has posted on her  blog a couple of times over the past few days to honor the memory of her husband.  Her latest post had a request:
 “For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there’s no tomorrow because today is the only guarantee we can count on.”

So to help Jennifer’s healing process the blogasphere has pulled together and flooded the internet with peanut butter pies today.  It’s amazing how people who don’t know each other, but have a common tie, will pull together to support one of their fellow bloggers in a time of saddness or need.  So in honor of Mikey, here is a Peanut Butter Reeses Pie.

Peanut Butter Reeses Pie

Ingredients:

1 Pie crust, baked and cooled

1 1/2 Cups (1 lb) creamy peanut butter
1 Cup heavy whipping cream
1 (14oz) can sweetend, condensed milk
1 (8oz) package cream cheese, room temperature
1 package mini Reeses cups

Directions:

Place cream in a bowl of a stand mixer.  Fit mixer with a whisk attachment and turn mixer on high and beat cream until fluffy and peaks form.  Set aside.

In a separate bowl, combine the peanut butter and cream cheese and whisk on high until light and fluffy, about 2-3 minutes.  Add the condensed milk and whisk together on medium until well combined. 

Fold 1/3 of the whipped cream into the peanut butter mixture, until combined.  Lastly, fold the remaining whipped cream into the peanut butter, but do not over mix.

Line the bottom of the pie crust with the mini Reeses cup, forming a solid layer.  Pour the peanut butter filling into the prepared pie shell.  Place the pie in the refrigerator and chill for at least 2 hours before serving.

Serve as is, with drizzled chocolate and/or peanut butter, and/or whipped cream.

Recipe source: Lynsey original

Frosting For The Cause, Chocolate Bourbon Pecan Pie

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In March, I was browsing through my Google Reader when I came across a very interesting post. Although I remember the recipe looking quite delicious, the thing that caught my attention was that the post was for a site called “Frosting For the Cause”. After finishing the post I immediately went to Frosting For The Cause to read what they were about and how I could become involved in this fabulous event. I enrolled, received my confirmation and have been awaiting this day, my posting day, ever since!  I had a blast with this experience; this is a fun and different way to help spread awareness.  Please get involved and help spread awareness so we can find a cure!

My family has been affected by cancer multiple times, most cases I was too young to really remember or comprehend what was going on. There is one family member that I lost, however, that affected me in ways that I never knew were possible. My MaMaw lost her battle with cancer in August 2004; I cherished every day I had with her and have missed her every day since I lost her. It’s amazing how some events affect you so closely and traumatically, that you can remember where you were, what you were doing and who you were with at the time your life changed. That is exactly what happened to me when I found out my MaMaw had been diagnosed with cancer, it felt like my world had been turned upside down.

Instead of focusing on the story of the battle let me focus on the wonderful times I had with my MaMaw and tell you just a little bit about the wonderful person she was. First and foremost, my MaMaw was truly a woman of God and it was evident by every action and word spoken. She had a presence about her that was like no other; she was a ray of light, joyful, giving, compassionate and completely dedicated to her family. She was not only a grandmother to her own grandchildren but to anyone that walked into her home. When you came into her home you were greeted as family, her home was your home and she would do anything for you. She touched many lives throughout the years and left a lasting impact on anyone she ever encountered.

I have many memories of my MaMaw and I hold all of them close to my heart. Growing up, she would always take me to prayer group to visit with her friends and to have coffee (or my version of coffee at the time with was milk with a splash of coffee) and cookies. I also remember her being in the kitchen; the kitchen really was the heart of her home and she enjoyed preparing meals for her family to enjoy. She cooked lunch for her family; four boys (or Chaps, as she called them), spouses and grandkids (or Dear One’s, what she called us), everyday for as long as I can remember. She enjoyed the time she was able to spend around the kitchen table easting and visiting with her family. She would also let me help her prepare the meals and desserts; she would set aside specials tasks just for me so that I would feel special. I remember playing restaurant in her kitchen and serving her meals, coffee, and dessert and I really got into whatever “meal” I was making at the time. I have many other memories of my MaMaw and I could go on and on but we would be here forever. She was a wonderful person who always brought that extra glimmer of sparkle to a room when she entered.

Okay, so onto the “sweets”! My MaMaw was an avid lover of sweets; she didn’t discriminate against any desserts, as long as sugar was included in the recipe then she would indulge in a piece…or even two. It was hard for me to choose exactly what to make for my submission; I tossed around the idea of cakes, cookies, pies and cupcakes, but I finally settled on a pie. My MaMaw loved pie, one of her favorites was pecan pie which the family enjoyed twice a year, at Thanksgiving and Christmas. She used a recipe from an old Presbyterian cookbook, but she tweaked it and until she came up with a recipe that suited her taste buds perfectly. I decided to make a pecan pie, but instead of her traditional pecan pie, which is delicious, I decided to make one with a twist that included chocolate. I know it would be hard for her to stray from her “old faithful” if she were here today but I know she would try a piece of this chocolate pecan pie, with her coffee or course, and love every bite.

This is for you, MaMaw, my very special “Dear One”.  Love you always.

I will also be making a donation to the Cancer Society, the Little Rock chapter.  I will make additional donations for every comment left on this post until July 31.  Please help me in making a donation by leaving a comment on this post!

Chocolate Bourbon Pecan Pie

Ingredients:

1 Ball of Classic Pie Dough (below), chilled
2 Cups pecan halves, toasted
3 Large eggs
¾ Cup light corn syrup
3 Tbsp sugar
4 Tbsp firmly packed dark brown sugar
2 Tbsp unsalted butter, melted
Pinch of salt
1 Tsp pure vanilla extract
3 Tbsp bourbon
1 cup (6 oz.) semisweet chocolate chips (I used a bit more, there can never be too much chocolate)

Directions:

Dust work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Roll out into a 12-inch round. Transfer the dough to a pie dish and carefully work it into the pie dish, folding any overhang under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours, or up to 3 months.

Preheat the oven to 325 degrees F.

Coarsely chop ¾ cup of the pecans. Set aside.

In a large bowl, whisk the eggs until combined. Add the corn syrup, sugars, butter, salt, vanilla, and bourbon. Whisk again until combined. Stir in the chopped pecans and set the filling aside.

Spread the chocolate chips evenly along the bottom of the frozen pie shell. Slowly pour the filling on top of the chocolate chips. Arrange the remaining 1 ¼ cups pecan halves on top of the filling.

Bake in the center of the oven for 30 minutes, then cover the edges of the crust loosely with the aluminum foil and bake for another 30 minutes. Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filing sticking to it, bake for another 5 minutes and test again.

Cool the pie on a wire rack and serve warm or at room temperature. The pie can be stored in the refrigerator, tightly covered, for up to 2 days.

Classic Pie Dough

Yield: 2 balls of dough, enough for 2 (9-inch) single-crust pies or 1 (9-inch) double-crust pie

Ingredients:

3 Cups all-purpose flour
1 Tbsp sugar
1 Tsp fine salt
1 Cup (2 sticks) cold unsalted butter
¾ Cups ice cold water

Directions:

In a medium bowl, whisk together the flour, sugar, and salt together.

Cut the cold butter into cubes and toss the cubes in the flour mixture to coat. Put the mixture in the bowl of a food processor and pulse in short bursts until the pieces of butter are the size of hazelnuts.

While pulsing in quick, 4-second bursts; drizzle the ice water into the food processor through the feed tube.

As soon as the dough comes together in a ball, remove it from the food processor and divide it into two equal balls, Flatten to a disk and wrap each disk first in parchment paper and then in plastic wrap. Refrigerate the disks until firm, about 1 hour. (The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator before proceeding with the recipe.)

Recipe Source: Baked: New Frontiers in Baking

Deep-Dish Apple-Blackberry Pie

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I had some fresh blackberries that I needed to do something with before they went bad; I was searching for recipes on the internet when I came across this one that looked so good.  I love baking pies and it’s been a while since I’ve made one so this one was calling out my name.  It was a good blend of 2 fruits that went so well together.  The crust was incredible as well; with the walnuts and sugar everything just went so well together.

Deep-Dish Apple-Blackberry Pie

FILLING:

1 1/2 Tablespoons lemon juice

1 Teaspoon vanilla extract

1 1/2 pounds tart apples (about 6 apples)

2/3 Cup sugar

1/4 Cup cornstarch

2 Cups blackberries (frozen or fresh)

1 Recipe Walnut Pastry Dough (Recipe Follows)

Directions:

 Preheat oven to 350 F. 

 Combine lemon juice and vanilla in large bowl.  Peel, core, and cut apples into 3/4 inch chunks, tossing them in lemon juice mixture as you work. 

Mix 2/3 cup sugar and cornstarch and toss with apples.  Then add blackberries.

Roll thelarger piece of dough into a 13-inch circle. Place the dough in a prepared pan, letting excess dough hang over the edges. Gently press the dough into bottom and sides of pan.

With a rubber spatula, scrape the apple-blackberry filling into pie shell.

Roll out smaller disk of dough, making an 11-inch circle. Place the dough over filling. Press together edges of pastry to seal. With the tip of a sharp knife, cut 3 or 4 short slashes to vent steam.

Moisten a pastry brush with water and lightly brush top of pie. Sprinkle with the remaining 1 tablespoon sugar. Place the pie on a baking sheet with sides. 

Bake until crust is golden and filling bubbles, 45 to 55 minutes. Cool on a wire rack for about 1 hour. Serve warm or at room temperature.

 PASTRY:

1/2 cup walnuts
2 cups all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
2 tablespoons cold butter, cut into pieces
3 tablespoons walnut oil
6-7 tablespoons cold water

 Directions:

Preheat oven to 350°F.

Spread walnuts in a pie pan and bake for 5 to 7 minutes, or until fragrant. Let cool.

Combine the walnuts, flour, sugar and salt in a food processor; process until the walnuts are finely chopped. Add butter and process until incorporated. Transfer to a large bowl.

Drizzle oil over the flour mixture. Use your fingertips to rub the oil into the mixture. One tablespoon at a time, add water and mix with a fork until dough is crumbly and holds together when pressed.

Divide dough into 2 pieces, 1 slightly larger than the other, and form each into a disk.

                   

Recipe Source: www.foodnetwork.com

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