Dark Chocolate Cream Pie

Chocolate Pie is a favorite in our family.  On Thanksgiving day the chocolate pie is gone faster than the pumpkin pie.  So, the perfect dessert for Father’s Day…Chocolate Pie!  Not the prettiest picture, not a perfect slice, but oh so good!  We were in a hurry to leave town on business, I snapped a picture (notice a bite already taken) then my husband and I took a couple bites and had to go.  Tonight we sit in our hotel room thinking about that smooth, rich, creamy, chocolate pie sitting at home in our refrigerator…

Chocolate Graham Cracker Crust:
1¹⁄3 cups graham cracker crumbs
3 Tbl unsweetened cocoa
1/3 cup brown sugar
5 Tbl butter, softened

Chocolate Cream Filling:
2/3 cup brown sugar
1/4 cup cornstarch
1/2 tsp salt
3 cups milk
4 egg yolks
1 cup dark chocolate chips
2 Tbl butter, softened
1 tsp vanilla

Cream Topping:
3/4 cup heavy whipping cream
1 Tbl powdered sugar
1/2 tsp vanilla
dark chocolate, grated or shaved

Preheat oven to 375°.  Crust: Combine graham cracker crumbs, cocoa, sugar and butter until combined.  Press mixture into 9″ deep dish pie plate, over bottom and up sides.  Bake for 10 minutes.

Filling:  Combine brown sugar, cornstarch and salt in heavy saucepan, whisk until combined.  In small bowl whisk together milk and egg yolks.  Add milk mixture to saucepan slowly, whisking until mixture is smooth.  Cook over medium heat, whisking constantly, until mixture starts to bubble and thicken, about 6-8 minutes.  Turn heat down to simmer and cook, whisking constantly, another minute more until thick.  Remove from heat and stir in dark chocolate chips, butter, and vanilla.  Beat several times while cooling.  Pour into crust (there may be a little extra, bonus for eating right away!) cover with plastic wrap or wax paper.  Chill until cold and set throughout, at least 4 hours.

Cream Topping:  Whip cream with electric mixer until soft peaks, add sugar and vanilla, continue whipping to stiff peaks.  Spread whipped cream over pie and garnish with dark chocolate.

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

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Lemon Truffle Pie

If you love pie, if you love lemon, and if you love cheesecake, you need to make this pie.  There are many versions of this pie on the web, the one I used (adapted just bit) is from doublebatch.wordpress.com, incredible!   This is lemony, creamy, happiness on a fork!

                       

1 (9” deep dish) *graham cracker crust or baked 9” deep dish pastry shell
3 Tbl cornstarch
1/3 cup sugar
1 1/2 cups cold water
¼ cup (about 1 lg lemon) lemon juice
zest from 1 lemon
4 egg yolks
1/4 cup sugar
2 Tbl butter
1 tsp vanilla
1 cup white chocolate chips
2 (8 oz) pkg cream cheese, room temperature
1 cup whipped cream
powdered sugar
1/2 tsp vanilla
Toasted sliced almonds (optional for garnish)

Whisk cornstarch and the 1/3 cup sugar in medium saucepan, whisk in cold water.  Stir in lemon juice and lemon zest.  In a separate bowl beat egg yolks with a fork, add the 1/4 cup sugar and mix well.  Add egg yolk mixture to the lemon mixture and whisk together.  Cook on medium heat, stirring constantly until mixture boils for one minute.  Remove from head and stir in butter and vanilla.

Remove 1½ cups of lemon pudding and reserve for top layer.  Add while chocolate chips to mixture left in saucepan and stir until they are melted.  Cut cream cheese in cubes and add to saucepan.  Beat until well mixed and smooth.

Pour mixture into pie shell or graham cracker crust.  Pour reserved lemon pudding on top and chill at least 2 hours.  Whip cream to stiff peaks thick, add powdered sugar to taste and vanilla.  Spread whipped cream over top of pie.  Garnish with toasted sliced almonds.  Keep leftovers in refrigerator.

*Graham Cracker Crust:
1¹⁄3 cups graham cracker crumbs
1/4 cup sugar
5 Tbl butter, melted

Mix and press into 9″ pie plate and bake in 375° oven for 8 minutes.

One Year Ago Today:  Peanut Buster Brownies

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Lemon Poppyseed Raspberry Trifle

Have you ever made a Trifle?  This was my first.  I am thinking it is hard to miss when you take a number of delicious elements and layer them together.  This is made up of lemon poppyseed cake, homemade lemon pudding with whipped cream folded in, homemade raspberry jam, frozen raspberries and then dollop more whipped cream on top!  Just make it up as you go and…wonderful!

                       

Lemon Poppyseed Cake:
1 cup butter, softened
2 cups sugar
4 eggs
1½ tsp lemon extract
1½ tsp vanilla
3 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/4 cup lemon juice
grated lemon peel from 1 lemon

Preheat oven to 350°.  In large bowl with electric mixer, cream butter and sugar.  Add eggs, one at a time, beating well after each.  Beat in lemon extract and vanilla.  Combine flour, baking powder and salt, add to creamed mixture alternately with lemon juice and milk.  Stir in lemon peel.  Pour into greased and floured bundt pan.  Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes, invert onto a wire rack. Cool completely.  Cut into cubes.

Lemon Pudding:
1½ cups milk
2 Tbl cornstarch
pinch salt
1/3 cup sugar
2 egg yolks, beaten
2 Tbl butter
1/2 tsp vanilla
1/2 tsp lemon extract
2 cups whipping cream, divided

Combine milk, cornstarch, salt, and sugar.  Heat to boiling, stirring constantly.  Add a small amount of hot milk mixture to egg yolks to warm, and then add egg yolks to milk mixture.  Boil 1 minute stirring constantly till thick and smooth.  Remove from heat and add butter, vanilla, and lemon extract.  Cool completely, beat several times while cooling.  Whip cream to stiff peaks and fold half into cooled pudding, save other half in fridge for serving.

1 cup raspberry jam, microwave a few seconds to thin
Fresh or frozen raspberries, thaw if frozen

Assemble Trifle:
In large glass bowl, layer half lemon poppyseed cake cubes.  Gently spread half lemon pudding mixture, spread half of raspberry jam.  Layer remaining cake cubes, remaining pudding, then jam.  Put raspberries on top, cover with plastic wrap and refrigerate. To serve, spoon onto plates, add dollop of whipped cream and garnish with more berries if desired.

One Year Ago Today:  Cinnamon Streusel Muffins

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Peanut Butter & Chocolate Fudge Cream Pie

Time for pie!  Every once in a while it’s nice to have a piece of pie, splurge, indulge, and enjoy!

                       

                       


Single Prebaked Pie Crust:
1 cup flour
1 tsp sugar
1/2 tsp salt
1/3 cup butter flavor shortening
3 Tbl ice water

Stir together flour, sugar, and salt.  Cut in the shortening.  Add 1 Tbl of water at a time, mixing with fork until dough holds together.  Make into a disc (handle as little as possible), wrap in plastic, and refrigerate at least 1/2 hour.  Preheat oven to 425°.  Roll out dough to about 12″ diameter circle, line 9″ deep dish pie plate, crimp edge, and prick bottom and sides with fork.  Gently line with sheet of foil, pour in pie weights (or beans) to keep crust from shrinking.  Bake at 425° for 10 minutes.  Remove from oven, gently pull out foil with weights, reduce heat to 350°, put back in oven and bake 10 minutes more.  Cool completely.

Peanut Butter Cream Pie Filling:
1/2 cup chopped honey roasted peanuts
4 cups milk (whole is best)
5 Tbl corn starch
1/4 tsp salt
3/4 cup sugar
4 egg yolks
1/2 cup peanut butter (creamy or crunchy)
2 tsp vanilla

Sprinkle chopped nuts over bottom of crust.  Combine milk, cornstarch, salt, and sugar in saucepan over medium heat.  Heat to boiling, stirring constantly.  Add a small amount of hot milk mixture to egg yolks to warm, and then add egg yolks to milk mixture.  Boil 1 minute stirring constantly until thick and smooth.  Remove from heat and stir in peanut butter, and vanilla.  Beat several times while cooling.  Pour into crust over chopped peanuts while slightly warm.  Cool in refrigerator until set, approx. 4 hours.

Chocolate Fudge Layer:
1 cup chocolate chips (semi-sweet, or dark)
3/4 cup heavy whipping cream

Place chocolate chips in glass bowl.  Heat cream in small saucepan, bring to boil.  Pour hot cream over chocolate, let sit a minute, then stir until chocolate melts and mixture is combined and smooth.  Set aside 2 Tbl of ganache for garnish.  Let remaining ganache cool slightly, then pour over the peanut butter cream filling and refrigerate until firm.

Whipped Cream Layer & Garnish:
1 cup heavy whipping cream
2 Tbl powdered sugar
1/2 tsp vanilla
reserved 2 Tbl ganache, softened (in microwave, not too hot)
1/4 cup chopped honey roasted peanuts

Whip cream in medium bowl to stiff peaks.  Fold in powdered sugar and vanilla.  Spread or pipe whipped cream on top of cold pie, sprinkle with chopped peanuts and drizzle with ganache.

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If you are interested in Demarle bakeware & kitchen tools such as the Roul’Pat & Beechwood Rolling Pin please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Triple Chocolate Hazelnut Pie

I wanted a rich, creamy chocolate pie with all the elements that I love wrapped together in one beautiful slice.  Asking a lot I know, but this is my creation.  I love a chocolate cookie crust and also wanted a little crunch so I added nuts.  I love smooth, thick, rich feel and taste of ganache so the truffle layer goes next.  Then, I wanted the creamy, smooth, fluffy mousse and finish off with cool, sweet cream.  This is, in my mind and mouth, the perfect chocolate pie.  Oh, no it’s not.  Perfect chocolate pie would have zero calories!

Chocolate Cookie Crust:
2 cups fine cookie crumbs, Nabisco Famous Chocolate Wafers
8 Tbl butter, melted
Preheat oven to 375.  Stir together chocolate crumbs and butter.  Press into bottom  and 1” up sides of sprayed 9” springform pan (would work well in a large deep dish pie plate).  Bake for 8 minutes.  Cool.

Truffle Layer:
1 cup semi-sweet chocolate pieces
1/2 cup heavy whipping cream
1/2 cup chopped toasted hazelnuts
Put chocolate pieces in heatproof bowl.  In small microwave safe measuring cup, heat heavy cream hot, almost boiling.  Pour hot cream over chocolate pieces, let sit for 1 minute.  Gently stir to melt chocolate.  Pour over crust, sprinkle chopped nuts over and refrigerate.

Chocolate Mousse:
3/4 cup Nutella
1 ( 4.4 oz) Lindt Hazelnut Milk Chocolate bar, broken into small pieces
1 (14 oz) can sweetened condensed milk
2 cups whipping cream
Warm Nutella and pieces of milk chocolate slowly in microwave, just until melted.  Stir in sweetened condensed milk.  Chill in fridge for 10 minutes.  Whip cream to stiff peaks.  Gently fold cooled chocolate mixture into whipped cream.  Spoon in and spread over nuts.  Refrigerate for at least 5 hours, preferably overnight to set up as much as possible.

Whipped Cream:
1 cup chilled whipping cream
1/4 cup powdered sugar
With electric mixer, whip cream to stiff peaks and add powdered sugar and vanilla.  Spread on pie or add a big dollop when serving each slice.  Sprinkled with chocolate curls and chopped toasted hazelnuts.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Gingerbread with Cinnamon Pumpkin Cream Frosting

This Pumpkin Gingerbread is delicious on its own, but this morning I came up with this Cinnamon Pumpkin Cream Frosting.  I think I have dolloped and licked half my day’s calories in just moments!  I feel the need to make pancakes and dollop, apple pie and dollop, scoop ice cream and dollop.   Ok, I’ll stop, it’s such a fun word, and yummy cream frosting.  Try it, I think you’ll want to dollop too!

Pumpkin Gingerbread:
1/2 cup butter, softened
1/2 cup brown sugar
2 eggs
3/4 cup buttermilk
1/2 cup pumpkin
1/2 cup molasses
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1 Tbl orange zest

Preheat oven to 325°.  In large bowl with electric mixer, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  In small bowl, combine buttermilk, pumpkin, and molasses.  In another bowl, whisk together flour, baking soda, salt, cinnamon, and ginger.  Stir in orange zest.  Add dry ingredients alternately with the buttermilk mixture to the creamed butter mixture.  Beat until batter is smooth.  Pour batter into a sprayed 9″ square pan.  Bake for 40-45 minutes or until a toothpick inserted in center comes out clean.  Serve warm with Cinnamon Pumpkin Cream Frosting.

Cinnamon Pumpkin Cream Frosting:
2 Tbl butter, softened almost melted
1 Tbl pumpkin
1 cup powdered sugar
1/4 tsp cinnamon
1 cup whipping cream
1/2 cup chopped walnuts

With electric mixer, combine butter, pumpkin, powdered sugar, and cinnamon.  In another bowl, whip cream to stiff peaks.   Add butter/pumpkin mixture to whipped cream and beat just until combined.  Spread over completely cool cake and sprinkle with walnuts.  Keep cake in refrigerator.  Also can keep cake unfrosted covered on counter and cream frosting in fridge.  When ready to serve, put piece of cake on plate and add big dollop of cream frosting and sprinkle with nuts.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.