Sweets – Pies

Pour Over Coffee Icebox Pie

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“I heard a quote that says, “Motherhood. Powered by love. Fueled by coffee. Sustained by wine.” Like any sleep deprived, hungry human, I thought what if I combined my two favorite things. Who says you can’t have wine with your coffee? I know. I know. You don’t care what this top part says. No one reads the stories. You are here for the recipe so let’s get to it.”

Crust Ingredients:

  • Chocolate Premade Crust OR…
  • 1 package Nabisco Chocolate Wafers (I just used whole thin Oreos.  I think crushed Oreos would work better)
  • 5 Tab butter melted

Filling Ingredients:

  • 3.4 ounce package  Instant Vanilla Pudding Mix (Be sure to get the instant, not the cook and serve style)
  • 3/4 c strong cold coffee (author used Outsider because “I’m no amateur and it makes a dang good cup of joe” and it is the sponsor of the blog)
  • 1 tsp instant espresso
  • 1 c cold heavy cream divided
  • *Optional: Whipped Cream and Chocolate Syrup  (Not really optional!)

Crust Instructions:

  1. Pour yourself a glass of wine because you deserve it.
  2. Crush the wafers in a food processor or with a rolling pin. Make sure to get them nice and fine.
  3. Toss with the melted butter until well blended.
  4. Press into a 9 inch regular pie shell (not a deep dish.) (I doubled it and used a 9×13 – not critical demensions – more about volume)
  5. Refrigerate.
    If you went with my cheat step, open that pre-made crust and boom! You are ready for the next step.

Filling Instructions:

  1. Whip 1/2 cup of the cream and set aside.
  2. Blend the instant espresso into the remaining half cup of cream.
  3. Stir until the pieces are completely dissolved.  It may have to sit a few minutes.
  4. Whisk the pudding mix with the cold brew (or use your cold pour over (left 0ver) coffee) and the coffee infused cream.
  5. Mix 2 minutes to allow it to thicken.
  6. Fold in the whipped cream until no streaks remain.
  7. Pour into the crust and smooth out the top.
  8. Refrigerate at least 3-4 hours before serving.
  9. Garnish with whipped cream and chocolate drizzle.
    Pro Tip: Taste great with a glass of Madre Cabernet

Serves: 8

Source: Tami Farrell Wyrick – outsider.coffee

About the name – Outsider is a brand of coffee.  Pour over is a fancy-smancy coffee made in a carafe with fresh ground coffee (course ground of course, please), only the best, purist water, and a paper filter folded “just so”.  Strong black everyday coffee works too.

Note:  I thought it was t00 s0ft to serve as a pie.  Mayve a little less coffee in the pudding??)

Meard Eip – Scotty Campbell’s Dream Pie

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When we were in college, and the parents came to take us out to dinner the answer was always “Scotty Campbells!”   Scotty Campbells was the best steak house on the San Francisco peninsula and had a pie to die for. For years it was claimed that Max’s Super Cheese Pie was the Maried Eip (Dream Pie spelled backwards) from Scotty’s.   I was surprised – and delighted – to get this message from PJ:
Although the MENU claims it has eggs, the RECIPE I and my mother have made often does not mention eggs. The recipe is NO BAKE. 
This is from Scotty Campbell himself.  My dad was restauranteur Scotty Campbell’s physician. My mother was able to get the recipe out of Scotty himself. This is verbatim from my mother’s recipe box:

Crust: 8 Graham Crackers, crushed
1/2 oz vanilla
2TBL sugar
1-1/2 TBL butter
Combine, press in to 8″ shell tin. Bake at 350 for 5min. Cool.
Filling: Blend in order:

8oz cream cheese,

1/4 C sugar,

1/8 LB butter,

1/4 C lemon juice,

1/2 C whipping cream.

Beat til smooth.
Topping:

1/2 #2 can red pitted cherries,

1/4C sugar,

2oz brandy,

1-1/2 Tsp corn starch,

1-1/2 TBL red food color (yes that’s what it says!)

Combine in a saucepan and bring to a boil.

Stir until thickened.
Fill the crust with cream cheese mixture.

Chill thoroughly.
Cut in to individual servings and spoon over the cherry Topping.

(My mom always said this: “Good-Oh!”

No-Cheat Chocolate Eclair Cake

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Margie refused to let me make this no-cook dessert from frozen whipped topping or tub chocolate frosting, as the recipe I found online suggested. It did turn out better than expected.

Ingredients

  • 2 3½ oz packages instant vanilla pudding mix
  • 12 oz heavy cream
  • 3 c whole milk
  • 16 oz package of graham crackers (or whatever size they’ve shrunk to these days)
  • 1½ c semi-sweet chocolate chips

Directions

  1. Use 8 oz of heavy cream, and whip until you have whipped cream with peaks.
  2. Slowly mix into the whipped cream the pudding mix (both boxes) and the milk. Get rid of any lumps.
            
  3. Put down a layer of graham crackers on the bottom of a 9×13 baking dish, getting as close to the edges as possible. Use full, intact graham crackers as much as possible (makes things easier below), but you can also break them into partial crackers, but don’t get too small.
  4. Evenly spread half the pudding mixture over the crackers, filling in to the sides of the baking dish. This is where smaller pieces of cracker will be more difficult apply over.
  5. Apply second layer of crackers, as above. If your 9×13 is slightly flared, you may need somewhat more.
  6. Evenly spread the other half of the pudding mixture over the crackers, as above.
  7. Apply a third and final layer of crackers, as above, covering the pudding mixture evenly.
  8. Refrigerate the pan for 30 minutes to help the pudding set.
            
  9. When that’s done, or close to it, melt together the chocolate chips and remaining cream. I put them in a 2-cup Pyrex measuring cup (the cream fills to the level of the chips), and then run them through my microwave’s “melt” cycle for the chocolate chips quantity. Mix well, so that you have a smooth mixture.
  10. Let the chocolate ganache cool enough so that it doesn’t melt the pudding, but not so much that you can’t pour it and spread it.
  11. Pour and spread the chocolate ganache evenly across the top layer of graham crackers, from edge to edge.
            
  12. Cover and refrigerate for at least four hours before serving. Overnight is best, of course.

Makes: However many servings you can slice out of a 9×13 pan. It’s pretty rich, so you can go small for starters.

Time: About 0:20 prep and 4:30 waiting.

Notes:

If you’ve done it all right, you should come out with crisply defined layers. If you don’t, nobody will notice as they gobble it down.

The semi-sweet chips give the frosting a semi-sweet bitterness (duh), which complements the sweetness of the pudding mix and graham crackers well. You can use your favorite ganache recipe instead (for example) rather than this simplistic one.

The trade-off of being a no-bake recipe is that it does need to cool and set. While four hours should suffice, it’s really best made the day before.

While it’s always called a cake, it’s really a cream pie.

Chocolate Filling for Chocolate Cups

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Use this to fill little chocolate cups (that you buy – don’t work so hard!) or a crumb pie crust or just in pretty glasses.  Too easy! If you want to be trendy, sprinkle a little sea salt on the chocolate cups.

Ingredients:

  • 1 pkg. (8 oz.)  cream cheese, softened
  •  2/3 cup sugar
  • 1 tsp vanilla
  •  1 tub (8 oz.) cool whip, thawed
  • 2/3 c powdered cocoa
  • chocolate sprinkles

Directions:

  1. Beat cream cheese and sugar in large bowl with whisk or mixer until blended.
  2. Stir in cocoa and vanilla.
  3. Stir in cool whip.
  4. Refrigerate 3 hours.
  5. Serve topped with chocolate sprinkles

Serves:  a lot of chocolate cups or 8 as pie.

Source:  Kraft Recipes – Cool whip

Coconut Filling for Chocolate Cups

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Use this to fill little chocolate cups (that you buy – don’t work so hard!) or a crumb pie crust or just in pretty glasses.  Too easy!

  • 1 pkg. (8 oz.)  cream cheese, softened
  •  2/3 cup sugar
  • 1 tsp almond extract
  • 1 tub (8 oz.) cool whip, thawed
  • 2 c coconut
  • toasted coconut
  1. Beat cream cheese and sugar in large bowl with whisk or mixer until blended.
  2. Stir in coconut and almond extract.
  3. Stir in cool whip.
  4. Refrigerate 3 hours.
  5. Serve topped with toasted coconut

Serves:  a lot of chocolate cups or 8 as pie.

Source:  Kraft Recipes – Cool whip

Bittersweet Chocolate Cream Pie

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To die for pie!  Almost candy, almost pudding, almost irresistible!

Ingredients:

  • 3/4 c sugar
  • 1/4 c cornstarch
  • 4 egg yolks
  • 1/2 tsp salt
  • 2 c milk
  • 1 Tab unsalted butter
  • 1 tsp vanilla
  • 7 oz bittersweet chocolate
  • 1 prepared single piecrust
  • Sweetened whipped cream
  • Shaved chocolate

Directions:

  1. In a medium heavy saucepan, whisk together the sugar, cornstarch, egg yolks, and salt.
  2. Whisk in the milk.
  3. Cook over low heat for 10 to 15 minutes or until thickened to the consistency of pudding, stirring constantly.
  4. Strain the custard into a bowl.
  5. Stir in the butter and vanilla until butter is melted.
  6. In the top of a double boiler set over simmering water, melt the chocolate, stirring until smooth.
  7. Fold one fourth of the chocolate into the custard.
  8. Then fold in the remaining chocolate.
  9. Spoon the filling into the piecrust.
  10. Chill for at least 2 hours or until set.
  11. Before serving, top with whipped cream and chocolate shaving

Serves:  8 – 10

Source:  Paula Deen, Deen Brothers via Jackie Wolfgang

Chocolate Pecan Pie

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Not traditional, but still pretty darn good.

Ingredients:

  • 1 (9-inch) unbaked pie shell
  • 2 c pecan halves
  • 3 large eggs, beaten
  • 3 Tab butter, melted
  • 1/2 c dark corn syrup
  • 1 c sugar
  • 2 Tab good-quality bourbon
  • 3 oz semisweet chocolate, chopped

Directions:

  1. Preheat the oven to 375°.
  2. Cover bottom of pie crust with pecans.
  3. In a medium bowl, whisk together the eggs and melted butter.
  4. Add the corn syrup, sugar, bourbon and the chopped chocolate.
  5. Stir until all ingredients are combined.
  6. Pour mixture into the pie shell over the pecans.
  7. Place on a heavy-duty cookie sheet.
  8. Bake for 10 minutes.
  9. Lower the oven temperature to 350° and continue to bake for an additional 25 minutes or until pie is set.
  10. Remove from oven and cool on a wire rack.

Serves: 6 – 8

Source:  Paula Deen

VPWL Pecan Pie

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This is a somewhat sweeter Pecan Pie.

Ingredients:

  • 3 eggs slightly beaten
  • 1 c either light or dark Karo
  • 1 c sugar
  • 2 T butter, melted
  • 1t vanilla
  • 1 ½ c. Pecans
  • 1 9” unbaked pie shell

Directions:

  1. Preheat oven to 350°
  2. In a large bowl, stir the first 5 ingredients until well blended.
  3. Stir in pecans.
  4. Pour into pie shell with foil around the rim to prevent burning.
  5. Bake 50-55 minutes, removing the foil for the last 15 minutes.
  6. Test by inserting a knife half way between center and the edge of the crust. Knife should come out clean.

Serves:   8 – 10

Source:  Villa Park Womens League

Whiskey Pie

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Don’t mention the sweet potatoes, just the whiskey!

Ingredients:

  • 4 – 5 medium sweet potatoes
  • pie crust
  • 1/2 c butter (1 stick) + a little more
  • 1 1/2 c white sugar + a little more
  • 1 Tab whole allspice – crushed
  • 10 Tab bourbon – 100 proof

Directions:

  1. Preheat oven 325°.
  2. Boil 4-5 medium sweet potatoes until done.
  3. Peel when cool.
  4. Make a (10”) pie crust-if the crust recipe calls for 3/4 c shortening, use ¼ c less. (who are you kidding – buy it)
  5. Line pie pan with crust and do not trim.
  6. Break potatoes into chunks until you round out the pan.
  7. Cut 1 stick of butter into pieces over the potatoes.
  8. Sprinkle 1 ½ c white sugar, 1 T. whole allspice (put into a cloth and crush fine) over pie.
  9. Drizzle 10 T 100 proof bourbon mixed with 10 T water over the potatoes and spices.
  10. Roll out second crust.
  11. Wet first crust then stick this to the bottom crust.
  12. Trim ¼ “ from the rim, turn both under and crimp. SEAL WELL.
  13. Punch holes in top crust with a fork.
  14. Brush top crust with melted butter, then sprinkle with white sugar.
  15. Bake 325° 45-60 minutes until “good and brown”

Serves:   8 – 12

Source:  Villa Park Womens League

 

No-Bake Key Lime Pie

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There are differences between Key limes and the limes we find in stores (commonly called “Tahitian” or “Persian,” even though they are not grown in Iran). Key limes (also called Mexican or West Indian limes) are the most common lime found throughout the world; the U.S. is the exception in preferring the Persian lime.  If you don’t want to mess with juicing a lot of Key limes (which are more expensive too) head for the Mexican markets and get the limes there.  If that is not possible, go with the Persian limes.  Bottled lime juice is not a choice – tastes sooo fake!

Ingredients:  For the almond crust:

  • 1⅔ c almonds (blanched or un-blanched), ground to a fine powder in a blender or food processor (be careful not to over-process or you’ll end up with almond butter!)
  • 3 Tab butter, melted
  • 3 Tab sugar

Ingredients:  For the filling:

  • One 14-ounce can sweetened condensed milk
  • One 8-ounce block cream cheese, room temperature (room temp is important so the filling isn’t lumpy)
  • ½ c key lime juice, fresh
  • 2 tsp fresh lime zest

Ingredients:  For the topping:

  • 1 c heavy or whipping cream
  • 3 Tab powdered sugar
  • 1 lime, sliced and zested, optional

Instructions:   Make the crust:

  1. Preheat oven to 350°.
  2. Mix the ground almonds, melted butter, and sugar together in a small bowl until well mixed.
  3. Pour into an 8 or 9-inch round pie pan.
  4. Use the back of the spoon to spread and press the mixture together to cover the bottom and sides of the pan.
  5. Bake for 8 to 10 minutes, until just beginning to look golden and dry.
  6. Let cool.  (You could also just buy a graham cracker crust).

Directions:   Make the filling:

  1. In the bowl of an electric mixer fitted with the whisk attachment, blend the cream cheese until smooth.
  2. Add the sweetened condensed milk, mixing until smooth.
  3. Add the lime juice, mixing until smooth, once again.
  4. Mix in the lime zest.
  5. Pour into the cooled pie crust.
  6. Refrigerate at least 2 hours, preferably overnight.

Directions:  For top:

  1. Pour the heavy cream into the bowl of an electric mixer fitted with the whisk attachment.
  2. Add the powdered sugar and mix on high speed until holds stiff peaks.
  3. Smooth over the pie, or use a piping bag to pipe designs if you wish.
  4. Top with lime slices and zest.
  5. Serve ice cold.  (Or go for the canister of real whipped cream and call it easy.)

Serves: 6 to 8

Source: Big Girls Small Kitchen