Tag Archives: pie

Chocolate Peanut Butter Pie

As is fairly well documented by this coconut cake (which happens to be the cake I made for Easter last year) and this strawberry pie (one of two pies I made for Father’s Day), when my family gathers for holidays or special occasions, I typically bring the dessert.

 This Easter was no different.

 When I first approached my mom about bringing a dessert for Easter dinner this year, I had no clue what I wanted to make.  I typically enjoy making cakes, but as I searched through some of my favorite recipe sites and blogs, finding several cakes that looked great and very Easter-appropriate, I ultimately discovered that I had a taste for something different this year.

I kept coming back to this recipe for Chocolate Peanut Butter Pie.

But every time I considered it I thought, “Peanut butter pie doesn’t seem very Easter-y. And who makes pie on Easter anyways?  The flavors aren’t right.  And it’s too rich.  My parents are NOT going to think this is a good idea.”

But I still wanted it.

So on the Thursday before Easter, I called my mom to see if she might possibly be sorta interested in peanut butter pie for dessert. And much to my surprise, our conversation went something like this:

 Me: So I’ve been thinking about Sunday. Could I maybe make peanut butter pie for dessert…?

Mom: Em! I just told your Dad that I had a craving for peanut butter pie! That sounds perfect!

Me: Really?  Weird.  Are you sure? I mean, peanut butter pie doesn’t seem like a very Easter-worthy dessert?

Mom: Why not? We think of Reeses Peanut Butter Eggs around Easter.

Me: Good point. Peanut butter pie it is.

So, peanut butter pie it was…

Ingredients for Crust:

25 whole oreos

4 tablespoons butter, melted

Ingredients for Filling:

1 cup creamy peanut butter

1 package (8oz.) softened cream cheese

1 1/4 cups powdered sugar

1 package (80z.) cool whip, thawed

Instructions:

  1. For the crust, crush oreos until fine (a food processor is preferable for this process…if you don’t have one, go search in your parents garage and they may have one they’re not using!). Pour melted butter over crumbs and stir with fork to combine. Press into pie pan and bake at 350 degrees for about 5 minutes (just until set). Cool completely.
  2. For the filling, beat the peanut butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Then add the cool whip and beat until smooth.
  3. Pour filling into crust and chill for at least an hour (longer is better…overnight is perfect).

(I have no idea what happened here…ha! Enjoy!)

Advertisements

Strawberry Pie

I’ve mentioned before that I like to bake cakes for family gatherings.  If a cake seems even halfway appropriate for the occasion, I am all there with my [meager] cake-baking skills!

But for Father’s Day this year (an occasion that would typically necessitate a cake by my standards), my Dad specifically requested a pie.  A fruit pie to be exact.

I couldn’t decide between a key lime pie and a strawberry pie…so I made both.

I used Pioneer Woman’s recipe for Key Lime Pie (Sorta), which was good, but the Strawberry Pie – an adaptation from about 4 or 5 different recipes – really “took the cake”.

 

FOR THE CRUST, I found this basic recipe on allrecipes.com.  Aside from using butter-flavored shortening and adding a couple tablespoons of sugar, I followed this recipe exactly, and it turned out great.  I even did a lattice top (and considering it was my first time, it didn’t look too bad)!

 Ingredients:

2 cups all-purpose flour

1 teaspoon salt

2 tablespoons sugar

2/3 cup butter-flavored shortening

6 tablespoons ice-cold water

Instructions:

1. Mix flour, salt, and sugar in a large bowl.  Cut in shortening with a pastry cutter until the mixture is blended and crumbly.

2. Mix in water, 1 tablespoon at a time, with a fork.

3. Divide the dough into 2 balls, and roll each out into a circle 1 inch larger than the inverted pie plate.

4. Place one circle of dough into pie plate.  Add the filling.  For lattice top, cut remaining circle of dough into strips and make weave pattern on top of filling.  Cut off excess crust around edges. Fold under excess dough so that it is even with the edge of the pie plate.  Seal and flute the edges of the crust with a fork.  Brush top of crust with milk and sprinkle with sugar before baking,

 

FOR THE FILLING, I combined several recipes, all the while hoping and praying that even with my lack of pie-making experience, the combination would work out okay…and I’m happy to report that it did!

Ingredients: 

2 pounds of strawberries, cut into large chunks

1 ¼ cups sugar (or more/less depending on sweetness of fruit)

1/3 cup all-purpose flour

1 tablespoon cornstarch

½ teaspoon ground cinnamon (could add more to taste)

2 tablespoons butter

Instructions:

1. Preheat oven to 400 degrees.

2. Mix together sugar, flour, cornstarch, and cinnamon.  Mix lightly with strawberries.

3. Let filling sit for 30 minutes before adding to crust.

4. Once filling is in the crust, dot the fruit with butter.

5. Cover with lattice strips (see #4 from the crust instructions).

6. Bake for 35 to 40 minutes or until crust is slightly brown.

 

Serve warm with vanilla ice cream and enjoy!