♥ For the Love of Pie! ♥

Social Networking share buttons now on blog posts + Life Update

noreply@blogger.com (@pril) — Wed, 29 Aug 2012 18:02:00 +0000

I have a few blogs and wanted to keep up with technology & trends by adding the most popular Social Networking share buttons to all of my blog posts. This way you can share the posts via Twitter, Google +, Facebook, sending to someone in an email or by pinning on Pinterest (mainly for pictures).

So above each blog post you will see the below:

As for why I haven't posted since March?! Shame on Me! Whack my hands with a ruler! I was in Dubai from March 9th-12, then in Saudi from then until June 6th, then in Bahrain from June 6th-8th. My twin sister has 3 small children (ages at the time were 3 almost 4, 2 & a half, slightly over 1 year). So having said that, I was super busy and hardly had time to check email. After I got back to the states from Saudi at the beginning of June I moved, then I moved again temporarily until my final place is ready. Then the Islamic Month of Ramadan happened, then I got the flu and now have Bronchitis! PHEWEEE! Being that I have been in temporary housing, internet has been hit & miss. What I would like to do is get back on track with posting a few recipes a week. When I move to my final place, I would like to do some YouTube videos possibly of me making pies. So that's what is going on in my neck of the woods!

So until I get back on track, KEEP UP THE PIE LOVE!

Maple Syrup Pecan Pie

noreply@blogger.com (@pril) — Sat, 31 Mar 2012 10:15:00 +0000

INGREDIENTS:

1 1/4 cups maple flavored pancake syrup
1/3 cup packed golden brown sugar
3 eggs
1 egg yolk
2 tsps all purpose flour
1 1/2 tsps pure vanilla extract
2 tbsps melted butter
1 1/2 cups pecan halves
9 inch unbaked deep dish pie shell

LET'S MAKE THE PIE:

Preheat the oven to 350 degrees. Stir syrup, sugar, eggs, egg yolk, flour and vanilla in large bowl to blend. Whisk in melted butter (syrup mixture will be very thin at this point). Stir in 1 cup of pecans.

Place frozen pie shell on heavy cookie sheet. Carefully pour maple syrup mixture into pie shell. Arrange remaining 1/2 cup of pecans on top of syrup mixture, pressing into syrup mixture to coat.

Place baking sheet in center of oven. Bake pie for 50 minutes or until edges are golden and filling is just set in center. Cool pie on cooling rack for 25 minutes. Cut pie into wedges and serve warm or at room temp.

Frosty Lemon Chiffon Pie

noreply@blogger.com (@pril) — Sat, 31 Mar 2012 10:02:00 +0000

INGREDIENTS:

1 cup cold whole milk
1 envelope (1.3 ounce) dry whipped topping, Dream Whip perhaps
1 1/4 jars (11.3 ounces) purchased lemon curd
1 box (3.4 ounces) lemon instant pudding and pie filling mix, Jello brand perhaps
1 (6 ounce) premade shortbread crust, Keebler Ready Crust
1 cup frozen whipped topping, slightly thawed, Cool Whip
Sugared lemon slices for garnish (optional)

LET'S MAKE THE PIE:

Beat 1/2 cup of the milk and the dry topping mix in a large bowl for 4 minutes or until light and fluffy, set aside.

Beat 1 jar of the lemon curd, the lemon pudding mix, and the remaining 1/2 cup of milk in another large bowl for 2 minutes or until smooth and beginning to thicken. Fold topping mixture into lemon pudding mixture.

Spoon lemon mixture into piecrust. Spread slightly thawed whipped topping over lemon mixture. Swirl remaining lemon curd through whipped topping. Freeze for 30 minutes before serving. Decorate pie with sugared lemon slices (optional) and serve.

SawDust Pie - Patti's 1880's Settlement Restaurant Recipe

noreply@blogger.com (@pril) — Sat, 31 Mar 2012 09:49:00 +0000

If you ever get a chance to visit the South West part of KY in the Paducah/LBL/Grand Rivers area you have to stop by Patti's 1880's Settlement Restaurant! They are known nationwide, maybe even worldwide for their pies! The restaurant has lost of home cookin' going on and the menu is really awesome. The atmosphere is very cozy and inviting as well. Patti's is located in Grand Rivers, KY not too far off I-24.

Before Baking

After Baking

Looks Yummy! My twin & I couldn't wait to dive in!

In the Pie Plate

INGREDIENTS:

7 Egg Whites, unbeaten

1 & 1/2 cups granulated sugar

1 & 1/2 cups graham cracker crumbs

1 & 1/2 cups chopped pecans

1 & 1/2 cups sweetened flaked coconut

9 inch unbaked pie shell

Sliced bananas for garnishing

Sweetened Whipped Cream

LET'S MAKE THE PIE:

Mix first 5 ingredients together and stir by hand. Pour into unbaked pie shell. Bake in preheated 325 degree oven until glossy and set (about 25 to 30 minutes). We went to 30 minutes in our oven. DO NOT OVERBAKE! Center should be gooey. Serve warm/room temp with whipped cream and sliced bananas

Happy National Pie Day!

noreply@blogger.com (@pril) — Mon, 23 Jan 2012 21:18:00 +0000

Classic Diner Style Chocolate Pie

noreply@blogger.com (@pril) — Fri, 20 Jan 2012 04:38:00 +0000

This recipe is by Martha Stewart.

INGREDIENTS:

- 30 chocolate wafer cookies (about 6 ounces)
- 1 tablespoon sugar
- 6 tablespoons unsalted butter, melted
- 1/2 cup sugar
- 3 tablespoons chocolate malt Ovaltine
- 1 teaspoon salt
- 1/4 cup cornstarch
- 5 large egg yolks
- 2 cups whole milk
- 1/2 cup heavy cream
- 5 ounces dark chocolate (60 to 70 percent cacao), coarsely chopped
- 2 ounces milk chocolate, coarsley chopped
- 2 teaspoons whiskey
- 1 teaspoon pure vanilla extract
- Vanilla Bean Whipped Cream

LET'S MAKE THE PIE:

Make the crust: Place cookies in the bowl of a food processor and process until a fine powder is formed. You should have about 1 1/2 cups. Transfer crumbs to a medium bowl and stir in sugar. Add melted butter and mix until well combined; mixture should feel wet.
Turn crust mixture out into a 9-inch round pie plate. Using the back of a large spoon, press the mixture evenly into the bottom and up the sides. Transfer crust to freezer.
Make the filling: In a medium saucepan, whisk together sugar, Ovaltine, salt, and cornstarch. Add egg yolks and whisk until combined; mixture will look like a thick paste. Slowly pour in milk and cream, whisking constantly. Bring to a boil over medium heat, whisking constantly; let boil for 30 seconds and immediately remove from heat.
Add chocolates, whiskey, and vanilla; whisk until well combined and mixture has cooled slightly. Let stand, at room temperature, for 15 minutes. If a thin skin forms on the filling while cooling, whisk until skin is gone. Remove pie crust from freezer and pour filling into the crust. Refrigerate for 4 hours before serving.

Chocolate & Raspberry Tart

noreply@blogger.com (@pril) — Fri, 20 Jan 2012 04:35:00 +0000

This recipe is by Martha Stewart.

INGREDIENTS:

Unsalted butter, for tart ring
All-purpose flour, for work surface
Michel Roux's Pate Sucree
1 cup halved raspberries, plus 24 whole raspberries
10 fresh mint leaves, thinly sliced
1 cup heavy cream
7 ounces good-quality dark chocolate, finely chopped
1 ounce light corn syrup
4 tablespoons unsalted butter, cut into small pieces

LET'S MAKE THE PIE:

Preheat oven to 375 degrees. Butter an 8-by-1 1/3-inch tart ring; set aside. On a lightly floured work surface, roll out dough to a round about 1/16 inch thick. With a dry pastry brush, sweep off the excess flour; fit dough into prepared tart pan, pressing it into the edges. Trim even with top of ring. Gently prick the bottom of tart with the tines of a fork. Cover with plastic wrap; chill pie shell until firm, about 20 minutes.
Line tart dough with parchment paper, leaving at least a 1-inch overhang. Fill with pie weights. Bake for 20 minutes. Reduce heat to 350 degrees, remove weights and parchment paper, and continue baking tart shell 5 minutes more. Remove tart from ring and transfer to a wire rack; let cool.
In a medium bowl, gently toss together halved raspberries and mint leaves. Distribute evenly over the bottom of cooled tart shell; set aside.
Bring cream to a boil in a heavy bottomed pan over medium heat. Remove from heat and add chocolate and corn syrup; whisk until smooth and creamy. Whisk in butter, one piece at a time. Pour chocolate mixture into tart shell over raspberries and mint; let cool. Transfer to a refrigerator at least 2 hours before serving.
To serve, cut tart using a very sharp knife dipped in hot water, wiping in between cutting each slice. Place tart slices on individual plates and serve with reserved raspberries.

Pecan Chocolate Chip Pie

noreply@blogger.com (@pril) — Fri, 20 Jan 2012 04:33:00 +0000

This recipe is by Emeril Lagasse.

INGREDIENTS:

1 1/2 cups pecan halves
1 store-bought or homemade pie crust in a deep-dish 9-inch plate
1/2 cup semisweet chocolate chips
1 tablespoon all-purpose flour, plus more for coating chocolate chips
3 large eggs, lightly beaten
1 cup packed light-brown sugar
1 cup light corn syrup
1/2 teaspoon pure vanilla extract
1/4 cup (1/2 stick) salted butter, melted

LET'S MAKE THE PIE:

Preheat oven to 375 degrees. Spread pecans in crust. In a small bowl, toss chocolate chips in a little flour to coat, then scatter evenly over pecans. In a medium bowl, stir together eggs, brown sugar, corn syrup, vanilla, butter, and flour until well combined. Pour filling over pecans and chocolate chips.
Bake until filling is set and crust is browned, about 70 minutes. (If pie browns too quickly, loosely tent with foil.) Let cool on a wire rack at least 1 hour. Serve warm or at room temperature.

Make your Own Almond Flour Pie Crust 2 - Pastry Crust Substitute

noreply@blogger.com (@pril) — Tue, 03 Jan 2012 00:01:00 +0000

This is another recipe for a gluten-free pastry pie crust.

INGREDIENTS:

1 cup almond flour
1 teaspoon salt
1/3 cup vegetable shortening
2-3 tablespoons ice water

LET'S MAKE THE CRUST:

Preheat oven at 425 degrees F.
Combine salt and flour in a mixing bowl.
Thoroughly add shortening to salt and flour.
Add in ice water 1 tablespoon at a time, mixing until the almond flour is moistened and dough almost cleans the sides of the bowl. Add 1 or 2 tablespoons of ice water as necessary.
Roll out dough and fit in pie pan. For a baked shell, either prick the bottom and sides with a fork, or use pie weights so the shell doesn't bubble up.
Bake at 425 degrees for 8-10 minutes or until lightly browned.

Make your Own Almond Flour Pie Crust - Pastry Crust Substitute

noreply@blogger.com (@pril) — Mon, 02 Jan 2012 23:58:00 +0000

This is a great recipe to replace gluten based pastry pie crust.

INGREDIENTS:

1 cup almond flour
1 egg
1 cap Pure Vanilla Extract
1 tbsp butter
1/2 tsp cinnamon
enough sugar substitute or honey to sweeten crust
pinch of salt

LET'S MAKE THE PIE CRUST:

1. Mix all ingredients together until they form a ball. The ball should have a little moisture to it, but not liquid.

2. You can taste it to make sure there is some sweetness and hint of cinnamon and butter.

3. Smooth pieces of dough into pie tin with fingers until the crust is made. If you want, you can lightly spray the pan before you add the dough.

4. If making pudding/cream pies, bake crust first at about 325 F until just turning a slight golden brown keeping an eye on the crust. Times will vary depending on your oven and altitude. Before putting in oven, prick the bottom and sides with a fork or weigh down the bottom with pie weights so the shell doesn't bubble up.

Make your Own Almond Flour

noreply@blogger.com (@pril) — Mon, 02 Jan 2012 23:47:00 +0000

If you have a gluten allergy or just want to live gluten free, you can make your own Almond Flour at home using any blender, even a standard one. Have you seen the prices of premade Almond Flour? You will generally pay about $40 for a bag!!! Save a TON of money and make your own. It's Super Easy!

Make your Own Almond Flour Pie Crust - Graham Cracker Substitute

noreply@blogger.com (@pril) — Mon, 02 Jan 2012 23:43:00 +0000

This is a very easy pie crust to make. It's great for no bake pies. This works best for a 9" pie pan. If you have an 8" one, the crust will be a little thicker, or you can cut back on the ingredients a bit.

INGREDIENTS:

1 and 1/2 cups almond meal or almond flour
3 tablespoons melted butter
Artificial sweetener equal to 3 tablespoons sugar

LET'S MAKE THE CRUST:

Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips.

Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

Make your Own Brown Sugar

noreply@blogger.com (@pril) — Mon, 02 Jan 2012 23:30:00 +0000

Do you ever find yourself out of brown sugar or don't have enough to finish the recipe you already started? Or maybe you want an organic version? Problem solved! Make your own and you will always have the amount you need plus you will know that it's fresh.

HOW TO MAKE BROWN SUGAR:

1 cup organic or regular cane sugar

1 tbsp organic or regular unsulphured molasses

* Blend both ingredients together with a fork until well mixed

* Store in an airtight container until needed

THAT'S IT! EASY PEASY!

Chocolate-Espresso Tart

noreply@blogger.com (@pril) — Fri, 30 Dec 2011 23:45:00 +0000

This recipe is by Martha Stewart.

INGREDIENTS:

8 ounces bittersweet chocolate (preferably 61 percent cacao), chopped
1 1/4 cups heavy cream
2 tablespoons good-quality ground espresso beans
1 cup all-purpose flour, plus more for parchment paper
3/4 teaspoon salt
1/3 cup unsweetened Dutch-process cocoa powder
1/2 cup (1 stick) unsalted butter, softened
1/4 cup sugar
3/4 teaspoon pure vanilla extract
3 tablespoons heavy cream
1 1/2 cups mascarpone cheese
1 large egg

LET'S MAKE THE TART:

Make the ganache: Put chocolate into a medium heatproof bowl, and set aside. Bring cream and espresso to a boil in a small pan. Pour through a fine sieve over the chocolate; discard solids. Let stand 2 minutes, then whisk until smooth. Let cool to room temperature, 1 to 2 hours.
Make the tart shell: Sift flour, salt, and cocoa powder into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes. Add egg and vanilla, and mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Gradually add the flour mixture in 3 batches, alternating with the cream. Shape dough into a thick rectangle; wrap in plastic. Refrigerate until cold, about 30 minutes.
Preheat oven to 350 degrees. Roll out dough between 2 pieces of lightly floured parchment paper to a 16-by-6-inch rectangle, about 1/4 inch thick. Press dough into a 14-by-4 1/2-inch rectangular flan frame set on a baking sheet lined with parchment. Trim dough flush with top edge. Prick all over bottom of shell with a fork. Bake until firm, 18 to 20 minutes. Transfer to a wire rack; let cool completely. Unmold.
Put ganache into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a pastry bag fitted with a large star tip (such as Ateco No. 828).
Smooth mascarpone cheese over bottom of tart shell with an offset spatula.
Pipe ganache rosettes, one next to the other, on top of mascarpone to cover.

French Silk Pie

noreply@blogger.com (@pril) — Fri, 30 Dec 2011 23:41:00 +0000

This recipe is by Martha Stewart.

INGREDIENTS:

For the Crust
- 8 tablespoons (1 stick) chilled salted butter, cut into pieces, plus more for pan
- 1/3 cup pecan halves
- 1 1/3 cups all-purpose flour
- 1/4 cup firmly packed light-brown sugar
- 1/4 teaspoon salt
For the Filling
- 12 tablespoons (1 1/2 sticks) salted butter, room temperature
- 1 cup granulated sugar
- 3 ounces unsweetened chocolate, melted and cooled
- 1 1/2 teaspoons pure vanilla extract
- 3 large eggs
- Whipped cream, for serving
- Chocolate curls, for serving

LET'S MAKE THE PIE:

Make the crust: Preheat oven to 325 degrees. Butter a 9-inch pie plate; set aside. Grind pecans in a food processor, or chop very finely with a knife. In a medium bowl, combine flour, pecans, sugar, and salt. Cut in cold butter with a pastry cutter until mixture resembles coarse meal. Press firmly into prepared pie plate. Bake until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. With machine running, gradually add melted chocolate and the vanilla. Add eggs, one at a time, beating at medium speed for five minutes after each addition. Pour filling into cooled pie crust. Cover with plastic wrap, and transfer to the refrigerator to cool for at least 4 hours and up to overnight.
Just before serving, top pie with whipped cream, and decorate with chocolate curls.

Black-Bottom Pie

noreply@blogger.com (@pril) — Fri, 30 Dec 2011 23:36:00 +0000

This recipe is by Martha Stewart.

INGREDIENTS:

For the crust:
- 1 1/4 cups graham cracker crumbs
- 1/4 cup (1/2 stick) unsalted butter, melted
- 3 tablespoons sugar
- Pinch of salt
For the filling:
- 1/3 cup sugar
- 1/3 cup unsweetened Dutch-process cocoa powder
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 1/2 cups whole milk
- 3 ounces bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter, cut into small pieces
- 1/2 teaspoon pure vanilla extract
For the topping:
- 1 1/2 teaspoons unflavored gelatin
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla
- 2 tablespoons light rum
- 4 large egg whites, room temperature

LET'S MAKE THE PIE:

Make the crust: Stir together graham cracker crumbs, butter, sugar, and salt in a bowl. Press into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees. Bake until crust is set and begins to turn golden brown, about 12 minutes. Let cool completely on a wire rack.
Make the filling: Sift together sugar, cocoa powder, cornstarch, and salt into a medium saucepan. Gradually whisk in milk. Cook over medium-high heat, stirring constantly, until almost boiling. Reduce heat to medium; add chocolate. Cook, stirring constantly, until chocolate has melted and mixture is thick, about 2 minutes. Remove from heat; whisk in butter and vanilla until smooth. Spread chocolate mixture over crust. Refrigerate until cold and firm, about 1 hour.
Make the topping: Prepare an ice-water bath; set aside. Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand until soft, about 3 minutes. Whisk 1/4 cup sugar, the cornstarch, and salt in a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until mixture is thick and boiling, about 5 minutes. Remove from heat; stir in gelatin mixture, and let cool completely. Stir in vanilla and rum. Briefly place pan in an ice-water bath to thicken slightly, if needed. Do not let it set completely. Set aside.
Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-low speed until soft peaks form. Reduce speed to low; continue beating while you make syrup.
Bring remaining 1/2 cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until syrup registers 240 degrees on a candy thermometer.
Raise mixer speed to high, and beat egg whites just until stiff peaks begin to form. Immediately pour syrup into egg whites in a slow, steady stream near side of bowl, avoiding whisk. Beat until glossy and cooled, about 7 minutes.
Fold meringue mixture into reserved gelatin mixture in 3 batches until just combined. Mound the mixture into the chocolate-filled crust. Refrigerate pie for 2 1/2 hours or overnight before serving.

Chocolate-Pecan Pie

noreply@blogger.com (@pril) — Fri, 30 Dec 2011 23:33:00 +0000

This recipe is by Martha Stewart.

INGREDIENTS:

All-purpose flour, for work surface
2 large eggs
1/2 recipe Pie Dough
2 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
1/8 teaspoon almond extract
1 cup granulated sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
2 cups pecan halves
4 ounces bittersweet baking chocolate (such as Ghirardelli 60 percent cacao), chopped

LET'S MAKE THE PIE:

Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 15-inch round. With a dry pastry brush, sweep off the excess flour; fit dough into a 9 1/2-inch glass pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Fold under overhang so it extends slightly beyond the edge of the pie plate. Crimp edge as desired. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
In a large bowl, whisk together eggs, butter, and vanilla and almond extracts to combine. Add the sugar, mix until incorporated. Add corn syrups, and mix until thoroughly combined. Using a rubber spatula, stir in pecans and chocolate.
Pour filling into prepared pie shell, and bake until filling is set, 50 to 55 minutes. Cool on a wire rack at least 20 minutes before serving.

Chocolate-Macadamia Nut Tart

noreply@blogger.com (@pril) — Fri, 30 Dec 2011 23:30:00 +0000

This recipe is by Martha Stewart.

INGREDIENTS:

1/2 cup all-purpose flour, plus more for dusting
1/2 recipe Pate Sucree
2 large eggs
1 cup sugar
1/2 tablespoon bourbon
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled to room temperature
6 ounces semisweet chocolate, chopped
2 1/2 cups unsalted whole macadamia nuts, (10 1/2 ounces)

LET'S MAKE THE TART:

Heat oven to 400 degrees. On a lightly floured surface, roll pate sucree into a 14-inch circle. Fit pastry into an 11-inch tart pan; trim dough evenly along edges. Use trimmings to patch any thin spots in shell. Refrigerate 30 minutes. Meanwhile, in a large bowl, whisk eggs, sugar, and bourbon until combined. Whisk in flour, salt, and butter; stir in chocolate. Pour mixture into chilled tart shell. Cover top with nuts, pressing them halfway down into the filling.
Bake for 10 minutes. Reduce heat to 350 degrees and continue baking until crust and nuts are golden, about 35 minutes. If tart gets too brown, place aluminum foil over top for remainder of cooking time. Cool on wire rack.

Raspberry-Chocolate Pie

noreply@blogger.com (@pril) — Thu, 29 Dec 2011 21:36:00 +0000

This recipe is by Martha Stewart.

INGREDIENTS:

For the crust
- 1 disk Chocolate Pate Sucree
- All-purpose flour, for parchment
For the filling
- 4 ounces bittersweet chocolate, coarsely chopped (3/4 cup)
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter, cut into small pieces
- Pinch of coarse salt
For the topping
- 1 1/2 pounds raspberries (5 cups)
- 3/4 cup sugar
- 2 tablespoons plus 1 teaspoon cornstarch
- Coarse salt
- 1/3 cup water

LET'S MAKE THE PIE:

Preheat oven to 375 degrees. Make the crust: Roll out pate sucree to a 1/8-inch thickness between 2 sheets of lightly floured parchment. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Prick bottom of pie all over with a fork. Freeze for 15 minutes.
Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 25 minutes. Remove from oven, and remove beans and parchment. Bake crust until bottom is completely dry, 10 to 15 minutes more. Let cool for 30 minutes.
Make the filling: Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan over medium heat; pour over chocolate, and add butter. Let stand for 5 minutes. Add salt; whisk until smooth.
Pour filling into piecrust. Refrigerate for at least 1 hour.
Make the topping: Combine 1 cup raspberries, the sugar, cornstarch, and 1/4 teaspoon salt in a small saucepan, crushing berries to release some juice. Stir in water, and bring to a boil. Boil, stirring, until mixture is thick and liquid is clear, 2 to 3 minutes. Transfer to a large bowl, and let cool for 5 minutes.
Add remaining 4 cups raspberries; very gently stir to coat. Let stand for 15 minutes to cool slightly, then spoon over pie. Refrigerate for 15 to 30 minutes.

Chocolate Caramel Tart

noreply@blogger.com (@pril) — Thu, 29 Dec 2011 21:33:00 +0000

This recipe is by Martha Stewart.

INGREDIENTS:

For the Chocolate Tart Dough
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1/2 cup plus 1 tablespoon confectioners' sugar
- 1 large egg yolk
- 3/4 teaspoon pure vanilla extract
- 1 1/4 cups all-purpose flour, plus more for rolling
- 1/4 cup unsweetened Dutch-process cocoa powder
For the Caramel Filling
- 1/2 cup water
- 2 cups granulated sugar
- 1/4 cup light corn syrup
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup heavy cream
- 2 tablespoons creme fraiche
- 1 pinch of coarse salt
For the Chocolate Ganache Glaze
- 1/2 cup heavy cream
- 3 1/2 ounces extra-bittersweet chocolate, finely chopped

LET'S MAKE THE TART:

Make the tart dough: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and confectioners' sugar until combined, about 1 minute. Add egg yolk and vanilla, and beat until smooth. Sift in flour and cocoa powder, and beat on low speed until just combined. Scrape the dough onto a sheet of plastic wrap, and form it into a disk; wrap well. Chill until firm, at least 1 hour and up to 3 days.
Preheat oven to 325 degrees. Between two sheets of lightly floured parchment paper, roll the tart dough into an 18-by-12-inch rectangle, 3/16 inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds of dough, and press them into 2 1/4-inch tart pans, trimming away any excess dough. Chill the tart shells in the refrigerator for 20 minutes.
Line each tart shell with a piece of plastic wrap, and fill with raw rice or dried lentils. Pull plastic together to form a small packet. Bake for 15 minutes. Remove the packets, and bake until the pastry looks dry and set, 5 to 10 minutes. Transfer pans to a wire rack to cool. (The tart shells can be made 8 hours ahead.)
Make the filling: Place 1/2 cup water in a large saucepan. Add sugar and corn syrup, and cook mixture over medium-high heat, swirling the pan occasionally, until it becomes a dark-amber caramel, about 10 minutes. Carefully whisk in butter, cream, creme fraiche, and a pinch of salt (the mixture will bubble up), whisking until smooth. (The caramel can be made up to 5 days ahead and refrigerated in a covered container.) Carefully transfer caramel to a glass measuring cup. Divide caramel among tart shells while still warm (or reheat caramel over low heat until it is pourable), and let stand until the caramel is set, at least 45 minutes.
Make the ganache glaze: Place the chocolate in a heatproof bowl. In a small saucepan, bring cream to a boil. Pour the hot cream over the chocolate, and let stand for 2 minutes, then stir with a rubber spatula until smooth. Pour some of the glaze over each of the tarts while still warm. Let the glaze set at room temperature for at least 2 hours before serving.

Dairy-Free Chocolate Pie

noreply@blogger.com (@pril) — Thu, 29 Dec 2011 21:02:00 +0000

This recipe is by Alton Brown.

INGREDIENTS:

13 oz semisweet chocolate chips
1/3 cup coffee liqueur
1 tsp vanilla extract
1 lb silken tofu
1 tbsp honey
1 (9-in) prepared chocolate wafer crust (store-bought is fine)

LET'S MAKE THE PIE:

Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.

Place the chocolate chips and liqueur in a medium metal mixing bowl, set over the simmering water, and stir with a rubber or silicone spatula until melted. Remove from the heat and stir in the vanilla extract.

Combine the tofu, chocolate mixture, and honey in a blender or food processor and spin until smooth (about 1 minute).

Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.

Chocolate Tart with Chocolate Chip Cookie Crust

noreply@blogger.com (@pril) — Thu, 29 Dec 2011 06:00:00 +0000

This recipe is by Martha Stewart.

INGREDIENTS:

For the Crust
- 16 chocolate chip cookies (3 inches; baked until crisp), finely ground (2 cups)
- 2 tablespoons unsalted butter, melted
For the Filling
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped (1 1/3 cups)
- 1 large egg
- 1/4 cup whole milk
- 1 tablespoon unsalted butter
- Creme fraiche, for serving

LET'S MAKE THE TART:

Preheat oven to 350 degrees. Make the crust: Stir together cookie crumbs and melted butter. Press into bottom and up sides of a 9 1/2-inch fluted tart pan with a removable bottom. Refrigerate until chilled, about 30 minutes.
Bake until firm and darkened, 10 to 12 minutes. Let cool completely on a baking sheet. Meanwhile, make the filling: Heat cream in a saucepan until just starting to boil. Pour over chocolate in a bowl. Let stand for 1 minute, then stir. Whisk in egg, milk, and butter. Pour into cooled crust.
Reduce oven temperature to 300 degrees. Bake tart until edges of filling are set but center still jiggles slightly, 20 to 24 minutes. Transfer to a wire rack. Serve warm or at room temperature. Top with creme fraiche.

Amsterdam's Mud Pie Tart

noreply@blogger.com (@pril) — Thu, 29 Dec 2011 05:56:00 +0000

This recipe is by Martha Stewart.

INGREDIENTS:

3 1/2 tablespoons ground almonds
10 tablespoons sugar
1 3/4 cups all-purpose flour
1/4 teaspoon salt
2 1/2 teaspoons grated orange zest
8 tablespoons unsalted butter, cut into large pieces, cold
14 ounces best-quality bittersweet chocolate, finely chopped
10 1/2 ounces best-quality semisweet chocolate, finely chopped
2 1/4 cups heavy cream
1 1/4 teaspoons pure vanilla extract
3 large eggs, separated
1 1/2 tablespoons brewed coffee, room temperature
Chocolate Leaves, for garnish (optional)
Chocolate shovel, for garnish (optional)

LET'S MAKE THE TART:

Preheat oven to 350 degrees.
In the bowl of a food processor, add almonds, 7 tablespoons sugar, flour, salt, and orange zest. Pulse until well combined. Add butter and pulse until dough comes together and there are no lumps.
Press dough into an 11-inch round tart pan with a removable bottom to create a crust about 1/4-inch thick. Transfer pie crust to oven and bake until golden brown, about 20 minutes. Transfer to a wire rack to cool.
Place 10 1/2 ounces bittersweet chocolate and 3 1/2 ounces semisweet chocolate in a large bowl; set aside. In a small saucepan, bring 1 1/4 cups heavy cream to a boil over medium heat. Strain hot cream through a fine mesh sieve over chocolate. Stir ganache until melted and smooth. Add vanilla and stir until well combined.
Strain chocolate mixture through a fine mesh sieve into the center of the cooled pie shell. Evenly spread chocolate with a spatula. Transfer to a refrigerator until chocolate has set.
In a heatproof bowl set over (but not touching) simmering water, melt remaining 3 1/2 ounces bittersweet chocolate and 7 ounces semisweet chocolate. In a small saucepan set over low heat, beat egg yolk mixture and 1 1/2 teaspoons of water together until thickened. Transfer melted chocolate to a large bowl, fold in egg yolks and coffee until well combined; set aside.
In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until soft peaks form. Add 2 tablespoons sugar and beat until stiff peaks form. Gently fold whipped cream into chocolate mixture.
In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Add remaining tablespoon sugar and beat until stiff. Gently fold into chocolate mixture.
Spoon mixture on top of chilled ganache and spread evenly with a spatula. Transfer to refrigerator and chill overnight. Remove from tart pan and transfer to serving platter. Garnish platter with leaves and shovel, if desired. Serve pie at room temperature.

Rocky Road Tart

noreply@blogger.com (@pril) — Thu, 29 Dec 2011 05:52:00 +0000

This recipe is by Martha Stewart.

INGREDIENTS:

FOR THE CRUST:
- 6 ounces graham crackers (about 11)
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter, melted
FOR THE GANACHE AND FILLING:
- 15 ounces bittersweet chocolate
- 1 3/4 cups heavy cream
- 2 large egg yolks, lightly beaten
- 2 cups mini marshmallows
- 1 cup salted almonds with skins, lightly toasted
FOR THE TOPPING:
- 3/4 cups mini marshmallows
- 1/4 cup salted almonds with skins, lightly toasted and coarsely chopped
- 2 ounces bittersweet chocolate, coarsely chopped (about 1/3 cup)

LET'S MAKE THE TART:

Make crust: Preheat oven to 350 degrees. Process graham crackers, sugar, and salt in a food processor until finely ground. Transfer to a medium bowl, and stir in melted butter. Mix until combined.
Pour mixture into a 9-inch cake ring or springform pan set on a parchment-lined baking sheet. Press crumbs with your hand or the bottom of a glass to form an even layer on bottom and up sides of pan. Bake until crust just starts to turn golden brown, about 15 minutes. Let cool completely on sheet on a wire rack.
Make ganache: Melt 10 ounces bittersweet chocolate in a large heatproof bowl set over a pan of simmering water; keep warm. Meanwhile, bring cream just to a simmer in a medium saucepan over high heat; remove from heat. Whisk 1/4 cup hot cream into the beaten egg yolks, then whisk the yolk mixture into the remaining cream in saucepan. Whisk cream mixture into the melted chocolate, and set the ganache aside.
Coarsely chop remaining 5 ounces bittersweet chocolate, and transfer to a large bowl. Toss in 2 cups mini marshmallows and 1 cup whole toasted almonds. Scatter mixture all over bottom of cooled crust. Reserve 1 cup ganache for topping, and pour the rest evenly on top of the filling (do not overfill the crust). Refrigerate tart, uncovered, until firm, about 1 hour. Meanwhile, cover reserved ganache with plastic wrap, and set aside at room temperature.
Make topping: Toss together 3/4 cup mini marshmallows, 1/4 cup chopped toasted almonds, and 2 ounces chopped bittersweet chocolate; sprinkle over filling. Drizzle reserved 1 cup ganache over tart, and refrigerate 10 minutes more before cutting into slices.

Chocolate-Peanut Butter Pie

noreply@blogger.com (@pril) — Wed, 28 Dec 2011 20:28:00 +0000

This recipe is by Martha Stewart.

INGREDIENTS:

1 3/4 cups chocolate wafer crumbs (from about 36 cookies)
6 tablespoons unsalted butter, melted
3 tablespoons packed dark-brown sugar
Pinch of salt
6 ounces cream cheese, room temperature
3/4 cup confectioners' sugar
1 teaspoon coarse salt
1 1/4 cups smooth peanut butter
1 tablespoon pure vanilla extract
2 cups heavy cream
1 ounce dark chocolate, melted, for decorating
2 tablespoons smooth peanut butter, melted, for decorating

DIRECTIONS:

Make the crust: Preheat oven to 350 degrees. Combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch deep-dish pie plate. Bake until set, 8 to 10 minutes. Let cool on a wire rack.
Make the filling: Beat cream cheese, confectioners' sugar, and salt with a mixer on medium speed until fluffy. Beat in peanut butter and vanilla.
Beat heavy cream until soft peaks form. Whisk 1/3d of the whipped cream into the peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, at least 4 hours (or overnight, covered with plastic wrap).
Place melted chocolate in a resealable plastic bag. Snip tip from one corner of bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. Repeat with melted peanut butter. Let stand 10 minutes before slicing.

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