The Pie Hole

cabbieroo:

Caramel Pecan Silk Supreme Pie

2 deep dish pie shells (homemade or frozen)
1st layer: Carmel & pecans:
14 oz. Caramels
1/2 cup unsalted butter
1/2 cup whipping cream
2 cups pecans, chopped (small pieces, not finely chopped), and roasted

Put caramels, butter and whipping cream in saucepan. Cook over low heat,
stirring frequently until caramels and butter melt (use a whisk for this).
Remove from heat and stir until completely smooth. Stir in pecans. Pour into
baked pie shell. Refrigerate, covered, for several hours until firm.

2nd layer: French Silk
2 cups powdered sugar (10X), sifted
1/2 lb. Unsalted butter, softened
4 eggs
4 (1-ounce) squares unsweeted chocolate, melted and cooled
1/4 teaspoon vanilla extract

Beat sugar with butter in large bowl until smooth. Add eggs, 1 at a time,
beating well after each addition. Add melted chocolate; stir in vanilla
extract. Mix well; spread on top of cool, firm caramel layer. Chill until
ready to add cream cheese layer.

3rd layer: Cream Cheese 8 ounces Philadelphia Brand Cream Cheese, softened 2 
Tablespoons milk or half-and-half 2 Tablespoons sugar 3 cups thawed Cool
Whip Whipped Topping (will use part of an 8 oz. container)

Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth.
Gently stir in whipped topping. Carefully spread over chocolate mixture.

Decorative Topping: Whipped cream 2 cups whipping cream, whipped until
stiff peaks form a few caramels, melted 1 square of chocolate, melted

Using pastry bag (or sandwich-type bag with corner snipped off), “Pipe” one
continuous line of whipped cream around edge of cream cheese mixture, next
to crust. Next, put dollops of whipped cream all over pie (circle shape ,
about 1 inch.

recipecardbox:

Chocolate Banana Cream Pie

Source - http://allwomenstalk.com/13-ingredients-and-directions-of-chocolate-banana-cream-pie-receipt/

• 1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough, softened
• 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
• 1 pkg. (about 3.4 oz.) banana cream or vanilla instant pudding and pie filling mix
• 2 medium bananas, peeled and sliced
• 1 1/2 cups frozen whipped topping, thawed
• NESTLÉ NESQUIK Chocolate Flavor Syrup, (optional)
• NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, (optional)

Directions of Chocolate Banana Cream Pie:

• Preheat oven to 350° F. Grease 9-inch pie plate.

• Press 20 squares of cookie dough* onto bottom and up side of prepared pie plate.

• Bake for 18 to 22 minutes or until golden brown; flatten down with back of spoon to form pie shell. Cool completely on wire rack.

• Beat milk and pudding mix according to package directions in small bowl; refrigerate for 5 minutes.

• Spread 1 cup pudding over cookie crust (saveremaining pudding for later use). Top pudding with bananas; spread with whipped topping. Refrigerate for at least 1 hour or until set. Drizzle with Nesquik; top with morsels. Cut into wedges.

NOTE: May substitute 1 1/2 cups milk for CARNATION Evaporated Milk.

*You will have 4 squares left. Refrigerate for future use or bake and enjoy!

breakfast-brunch-dessert:

Chocolate Secretariat Pie
Pie crust: 

• 8 tablespoons (1 stick) unsalted butter, room temperature 
• 1/2 cup plus 1 tablespoon confectioners’ sugar 
• 1 large egg yolk 
• 1 teaspoon pure vanilla extract 
• 1 1/4 cups all-purpose flour, plus more for rolling 
• 1/4 cup unsweetened cocoa powder

Directions

1. In a stand mixer, with the paddle attachment, cream the butter and sugar until well combined, about one minute. Add the egg yolk and vanilla and beat on medium until smooth. Add the flour and cocoa powder and beat on low until just combined.  
2. Remove the dough from your mixer, form it into a disk, and saran wrap it. Chill the dough in the refrigerator for one hour.  
3. Remove the dough, unwrap it and roll it out, on a lightly floured surface, into a large circle about 3/16th of an inch thick – i.e. roll it out thinly in a circle that will at least fill your pie pan. Transfer the crust to the pie pan and press into the sides (don’t worry if it breaks in the process, just piece it back together and no one will ever know). Refrigerate for 30 minutes.  
4. Prick the crust all over with a fork, then cover with parchment paper and pie weights and blind bake for 15 minutes at 325 degrees. After 15 minutes, remove the parchment and weights, and return to the oven to bake another 5-10 minutes, until the crust looks dry and set. Remove from the oven and let cool before filling.

Filling:

• 1 stick butter, cut into half inch slices 
• ½ cup brown sugar 
• ½ cup white sugar 
• 1 egg 
• 1 egg yolk 
• 1 tsp vanilla 
• ½ tsp salt 
• 2/3 cup all purpose flour 
• 1 ¼ cups toasted pecans, chopped 
• 1 ¼ cups chocolate chips

Directions

1. Heat three quarters of your butter in a skillet over medium heat. Cook, swirling constantly, until the butter browns (it will literally turn brown and will smell toasty when done), then remove from heat and pour into a glass bowl containing the un-melted butter. Stir the butter until it is all melted, then whisk in the sugar, salt and vanilla. At this point your mixture will take on a heavenly smell! When the sugars are incorporated, add the egg and yolk and whisk until the mixture is smooth – about 30 seconds. Allow the mixture to rest for a few minutes, then whisk again for 30 seconds. Repeat three times. Your mixture should be smooth and shiny.  
2. Stir in the flour and half of the nuts with a wooden spoon (do not use your whisk) until just combined. Set aside.  
3. Spread the chocolate chips and remaining nuts in an even layer on the bottom of your cooled crust. Top with your batter, attempting as even a layer as possible.  
4. Bake at 350 degrees for 35-45 minutes. The pie is done when the top is golden brown and the filling is set.

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breakfast-brunch-dessert:

Chocolate Smores Pie
For the crust:

• 1 graham cracker crumb crust, baked and cooled completely (click here for a recipe)

For the chocolate cream filling:

• 7 oz fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped
•  1 cup heavy cream
• 1 large egg, at room temperature for 30 mins

For the marshmallow topping:

• 1 teaspoon unflavored gelatin (from a 1/4-oz package)
• 1/2 cup cold water
• 3/4 cup sugar
• 1/4 cup light corn syrup
• 1/2 teaspoon vanilla
• Vegtable oil for greasing

Directions:
For the chocolate cream filling:

1. Make graham cracker crumb crust and reserve.
2. Put oven rack in middle position and preheat oven to 350ºF. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).
3. Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour.

Make marshmallow topping:

1. Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.
2. Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260ºF, about 6 minutes.
3. Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more.

Brown topping:

1. Preheat broiler.
2. Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice.

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breakfast-brunch-dessert:

Southern Fudge Pie

• 2 eggs
• 1 1/2 cups sugar
• 3 tablespoons cocoa
• 4 tablespoons butter, melted
• 1/2 cup evaporated milk
• 1 teaspoon vanilla
• 1 unbaked pie crust

Directions

1. Preheat oven to 400 degrees.
2. Mix together first six ingredients.
3. Pour into pie crust.
4. Bake at 400 degrees for 10 minutes and then reduce to 350 degrees for 20 minutes.
5. Allow to cool and serve.

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omomnom:

Banana Cream Chocolate Pie

INGREDIENTS:

Crust

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

Filling

1 can (13.4 oz) dulce de leche
3 ripe medium bananas
1 cup whipping cream
1/4 cup powdered sugar
1/2 cup semisweet chocolate chips
1 teaspoon vegetable oil

DIRECTIONS:

1. Heat oven to 450°F. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and dough almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

2. On lightly floured surface, shape dough into a ball. Flatten ball to 1/2-inch thickness, rounding and smoothing edges. With floured rolling pin, roll dough into 11-inch round, rolling from center to edge. Fold dough in half; place in 9-inch glass pie plate. Unfold; gently press in bottom and up side of plate, being careful not to stretch dough.

3. Fold and roll edge of dough under, even with plate; flute edge. Prick bottom and side of dough generously with fork. Bake 9 to 12 minutes or until light golden brown. Cool completely, about 30 minutes.

4. Spoon contents of can of dulce de leche into center of cooled crust; gently spread to edge. Thinly slice bananas; arrange over dulce de leche.

5. In medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Spread over bananas.

6.In small resealable freezer plastic bag, place chocolate chips and oil; seal bag. Microwave on High 30 seconds; knead bag to mix melted chips and unmelted chips. Microwave 15 to 30 seconds longer or until all chips are melted and smooth. Snip off tiny corner of bag. Pipe melted chocolate mixture over whipped cream. Store pie in refrigerator.

omomnom:

Creamy Peanutbutter Pie

8 ounces chocolate cookies
4 tablespoons butter {melted}
4 ounces finely chopped chocolate, or semi-sweet chocolate chips
1/4 cup chopped peanuts
1 cup heavy cream
8 ounces cream cheese
1 cup creamy peanut butter
1 cup confectioner’s sugar
1 {14 ounce} can sweetened condensed milk
1 teaspoon vanilla extract
1 teaspoon freshly squeezed lemon juice
extra melted chocolate, chopped peanuts and/or chocolate chips as garnish {optional}

Add the cookies to the bowl of a food processor and pulse into fine crumbs. Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well. Press mixture into the bottom and 1” up the sides of a 9” springform pan.

Melt the chocolate in a double boiler, or in the microwave. Pour over bottom of cookie crust and spread to the edges using an off-set spatula. Sprinkle chopped peanuts over the melted chocolate. Place the pan in the refrigerator while you prepare the filling.

Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form. Transfer to a small bowl and store in refrigerator until ready to use. Place the cream cheese and peanut butter in a deep bowl. Beat on medium speed until light and fluffy. Reduce speed to low and gradually beat in the confectioner’s sugar. Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

Stir a 1/3 of the whipped cream into the filling mixture {helps lighten the batter, making it easier to fold in the remaining whipped cream}. Fold in the remaining whipped cream. Pour the filling into the prepared springform pan. Garnish if desired, and refrigerate for 3 hours or overnight before serving.