chocolate pudding pie

Are you feeling dangerous?  This pie is dangerous.  Dangerous in the summer when you are suppose to be prancing on the beach in a swimsuit after your children.  It is a rich chocolaty cookie crust with chocolate mixed into the crust.  Who ever thought of that is a genius.  Then the crust is filled with thick chocolate pudding and a dollop of whipped topping.  The first bite has so much chocolate flavor and such great textures with the cool silky pudding to the crunchy crust that you will have to take another bite and another because you can't believe this is from cooking light. A small slice is all it takes to satisfy but, it is hard to stop there.  All I know I am thankful for this pie and a good spray tan.  Happy summer!

chocolate pudding pie
adapted: cooking light

30 chocolate wafers (such as Nabisco's Famous Chocolate Wafers)
3 ounces bittersweet chocolate, melted
1 tablespoon canola oil
   
3/4 cup sugar
1/4 cup cornstarch
1/4 cup unsweetened cocoa
1/4 teaspoon salt
1 3/4 cups 1% low-fat milk, divided
2 large egg yolks
4 ounces bittersweet chocolate, finely chopped
frozen whipped topping, thawed

To prepare crust, place wafers in a food processor; process until finely ground. Add 3 ounces melted chocolate and oil; process until blended. Press into bottom and up sides of a 9-inch pie plate. Freeze 15 minutes or until set.

To prepare the filling, combine sugar, cornstarch, cocoa, and salt in a large saucepan; stir with a whisk. Add half of milk and 2 yolks; stir with a whisk until smooth. Stir in the remaining milk. Cook over medium heat for 5 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add 4 ounces chocolate, and stir until smooth. Pour filling into prepared crust. Cover with plastic wrap; chill 4 hours or until set. Serve with raspberries and whipped topping.

pumpkin icebox pie

I love pumpkin.  It is my flavor.  I pretty much deem all foods which highlight pumpkin as delicious.  I love the fall because I can start indulging in my pumpkin love without guilt.  I have a small stack of pumpkin recipes to try.  To my disappointment I made two which were flops.  They were edible but, they were not out of this world.  I made this on my third pumpkin dessert attempt.  It took longer to setup in the refrigerator for me than 3-4 hours so, I started to panic thinking I had 3 flops in a row.  Eventually it did setup and it was yummy!  It is slightly sweeter then pumpkin pie but, has the same silky texture.  The graham cracker crust is thick, buttery and delicious.  The pumpkin icebox pie is gone and no squeaker the mouse did not eat any.  He (or Carter) just wanted to be included in the picture.  Happy fall!

pumpkin icebox pie

adapted: everyday food

• 16 cinnamon graham crackers, broken into large pieces
• 1 tablespoon dark-brown sugar
• 1/2 teaspoon coarse salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled

• 3 teaspoons unflavored powdered gelatin (from 2 packets)
• 1 can (29 ounces) pure pumpkin puree
• 4 ounces cream cheese, room temperature
• 1 can (12 ounces) evaporated milk
• 1 cup packed dark-brown sugar
• 3/4 to 1 teaspoon ground cinnamon
• 1/4 teaspoon ground or freshly grated nutmeg, plus more for garnish
• 3/4 teaspoon coarse salt
• 1 cup heavy cream
• 1 tablespoon confectioners' sugar

1. Make crust: Preheat oven to 325 degrees. In a food processor, combine graham crackers, sugar, and salt; process until fine crumbs form. With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up sides of a 9-inch square baking dish or 9" pie plate. Bake until crust is deep golden brown and fragrant, 20 minutes. Let cool completely in baking dish on a wire rack.
2. Meanwhile, make filling: Place cup cold water in a small bowl. Sprinkle gelatin on top and let stand 5 minutes. In a large bowl, whisk together pumpkin puree and cream cheese until smooth. In a small saucepan, combine evaporated milk, brown sugar, cinnamon, nutmeg, and salt; bring to a simmer over medium. Add gelatin mixture and stir until completely dissolved. Pour milk mixture into pumpkin mixture and whisk until completely smooth.  Pour mixed filling through a fine meshed sieve to remove any clumps.
3. Pour filling into cooled crust and refrigerate until chilled and completely set, about 3-4 hours (or wrap tightly with plastic and refrigerate, up to 2 days). To serve, whip cream with confectioners' sugar until soft peaks form. Top pie with whipped cream and sprinkle with nutmeg.

Easter Egg Cookie Pie

 I bought 3 types of candy for Easter baskets.  We have used up the remaining PB bunnies and next up the milk chocolate mini eggs.  I was going to make PB cookies and add these but, they are bigger then an m&m so, wasn't sure if they would over power.  I opted for a large cookie pie with a PB flavor to compliment the chocolate.  I came up with the recipe so, it still may need some further tweaks and I underestimated the cook time.  I increased the cook time in the notes below.  We all really liked it even if it is a tad sweet.  We ate it warm with vanilla ice cream which in this house seemed to work.  The little bean had a huge slice and was so excited because he felt like he was getting several desserts (cookies, candy and ice cream) ... oh my!


Easter Egg Cookie Pie
1 1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 TBSP peanut butter (creamy or chunky)
½ cup unsalted butter (room temperature)
1/2 cup granulated Sugar
1/2 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1 cup milk chocolate eggs
2/3 cup peanut butter chips

Preheat oven to 350 degrees.
Spray pie pan with non-stick cooking spray.
Whisk flour, baking soda, baking powder and salt together in a medium bowl and set aside.
Cream the butter, peanut butter and the sugars until fluffy.
Add eggs and vanilla and mix until combined.
Add the flour and mix until combined.
Stir in chocolate eggs and chips.
Transfer cookie dough to the pan and spread out evenly until the bottom of the pan is covered.
Bake for about 30 minutes.  Stick knife in pie and if comes out clean remove.  If crumbs appear then continue to bake for ~5minutes.
If top is looking brown then cover with foil for remaining cook time.
Remove and cool.