Tag Archives: pie

Chocolate Mousse Pie

Posted on March 15, 2014 by | Leave a comment

Crust
21 Oreos
1/4 c unsalted butter, room temp, cut into pieces

Mousse
12 oz semisweet chocolate, finely chopped
1 tsp vanilla extract
1 pinch salt
3 3/4 c whipping cream, chilled
1/4 c sugar
chocolate shavings (optional)

For crust: Preheat oven to 350. Butter 9″ springform pan with 2 3/4″ high sides. Finely grind cookies in food processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form a thin crust. Bake crust 5 minutes. Transfer crust to a rack and cool completely.

For Mousse: Combine chocolate, vanilla, and salt in processor. Bring 1 c cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through the feed tube and process until chocolate is melted and smooth. Transfer mixture to a large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about six hours. (Can be prepared 1 day ahead.)

Beat remaining 3/4 c cream in a medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings.

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Posted in Cookbook V2, Desserts, Ellen and Charles's Recipes

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Ice Cream Truffle Pie with Raspberry Sauce

Posted on March 15, 2014 by | Leave a comment

Crust
14 chocolate wafer cookies, ground into crumbs
3 T butter, melted

Cake
1 pint chocolate ice cream
1 c chocolate chips
½ c heavy cream
1 pint vanilla ice cream
Chopped walnuts

Sauce
1 bag raspberries, frozen

For crust, mix ingredients until crumbs are evenly moistened and spread on the bottom of a lightly greased 9” pie plate. Freeze crust for at least 30 minutes.

Thaw chocolate ice cream until spreadable, then spread over frozen crust, smoothing top of ice cream. Freeze about one hour.

For truffle layer, combine chocolate chips and cream in a saucepan over medium heat. Stir until chocolate begins to melt, then remove from heat and stir until very smooth. Spread evenly over the frozen pie. Freeze for 30 minutes or until firm.

Soften vanilla ice cream and then spread over pie. Sprinkle with chopped walnuts or chocolate crumbs and freeze for up to two weeks.

For sauce, defrost raspberries. Puree them in food processor or blender until smooth. Press through a strainer, discarding all seeds. Use as is, or add a little sugar, or 1 T Grand Mariner, if desired.

Notes: This is from Quick Vegetarian Pleasures by Jeanne Lemlin. Allan doesn’t eat many desserts, but he does like this one, so I usually make it if he’s here for his birthday.

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Posted in Cookbook V2, Desserts, Rita and Tom's Recipes

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Homemade Pumpkin Pie

Posted on October 9, 2013 by | Leave a comment

1 ½ c mashed pumpkin*
¾ c sugar, half white, half brown
½ t salt
½ t 1 t ginger
1 to 1 ¼ t cinnamon
¼ to ½ t nutmeg
¼ to ½ t cloves
6 oz evaporated milk
3 eggs

Mix well. Fill 9” unbaked pie shell and bake at 400 for 50 minutes.

*To prepare pumpkin, break it into small pieces (about 1-2” chunks). Boil 7-10 minutes in water. Let drain in colander. Scoop pumpkin pulp away from skin and put in blender. Blend until smooth. Use 1 ½ c pumpkin for each pie. I can usually get 2 pies from a small pumpkin.

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Posted in Desserts, Kate and Jim's Recipes, Original Cookbook

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Berry Patch Pie

Posted on October 8, 2013 by | Leave a comment

Crust: Combine 1 c flour, 3 T sugar, and a pinch of salt. Cut in 6 T margarine. Press crumbs lightly into 0” pie plate, making bottom slightly thicker than sides. Bake 10 minutes at 450. Cool.

Filling and glaze: 1 quart strawberries, cleaned; ½ c water; ¾ c sugar, 2 t lemon juice, 2 T cornstarch, 1 c whipping cream , 1/3 c cottage cheese, few drops almond extract

Combine 1 c berries in saucepan with ½ c water, ½ c sugar, and 2 t lemon juice. Heat to boiling and simmer. Put all in blender and add 2 T cornstarch; whip till smooth. Return to pan and cook tipp boils and thickens, stirring constantly. Cool to room temperature.

Combine 2/3 c whipping cream, 2/3 c cottage cheese, ¼ c sugar and extract in blender. Whip till smooth. Put cheese layer in crust. Top with 1 c of glaze. Mound rest of strawberries, sliced, on top. Cover with rest of glaze. Chill. Garnish with rest of whipping cream, whipped. May be done with raspberries; sieve for glaze.

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Posted in Desserts, Maureen and Ron's Recipes, Original Cookbook

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Irish Coffee Pie

Posted on October 8, 2013 by | Leave a comment

3 ½ oz package whipped dessert mix like chocolate or vanilla Soft Swirl
2 t instant coffee (not freeze dried)
½ c cold milk
1/3 c cold water
3 T whiskey
½ c whipping cream
1 8” baked pie shell

In small mixer bowl, combine dessert mix and coffee. Add milk and beat at high speed for one minute. Blend in water and whiskey; beat at high speed for two more minutes until fluffy. Whip cream and carefully fold in. Pour into pie shell and chill for 3-4 hours. Garnish with whipped cream and chocolate shavings.

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Posted in Desserts, Original Cookbook, Tom and Lois's Recipes

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Chocolate Marvel Pie

Posted on October 2, 2013 by | Leave a comment

Make pastry shell of desired size.
Filling for 9” pie (for 8” pie) :
Melt and blend together over hot water
1 6 oz pkg chocolate bits (3/4 pkg)
2 Tbsp sugar (1 ½ Tbsp)
3 Tbsp milk (2 ¼ Tbsp)
Cool.  Beat in, one at a time
4 egg yolks (3 yolks)
1 tsp vanilla (3/4 tsp)
Beat until stiff
4 egg whites (3 whites)
Fold in chocolate mixture.  Pour into cooled, baked shell. Chill.  Garnish.

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Posted in Desserts, Mary Louise's Recipes, Original Cookbook

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Brandy Alexander Pie

Posted on October 2, 2013 by | Leave a comment

Pie shell – make vanilla wafer crust as recipe on box or graham cracker crust for 9” pie.

1 envelope unflavored gelatin
½ c cold water
2/3 c sugar
1/8 tsp salt
3 eggs, separated
¼ c cognac
¼ c crème de cocoa
2 c heavy cream, whipped
chocolate curls

Sprinkle gelatin over cold water in saucepan.  Add 1/3 c sugar, salt, and egg yolks.  Stir to blend.  Heat over low heat while stirring until gelatin dissolves and mixture thickens.  Do not boil.  Remove from heat and stir in cognac and crème de cocoa.  Chill until mixture starts to mound slightly.  Beat egg whites until stiff.  Gradually beat into remaining sugar and fold into thickened mixture.  Fold in 1 c whipped cream.  Turn into crust.  Chill several hours or overnight.  Garnish with remaining cream and chocolate curls.

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Posted in Desserts, Mary Louise's Recipes, Original Cookbook

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