Black Bottom Peanut Butter Mousse Pie

Hello hello hello

Sorry I’ve been M.I.A. I was on a super top secret mission last week that forced me to like not have any time to make any yummy things.

Sorts of… you know loads and loads of homework and soccer and random allergic reactions count as secret missions, right? I like to call those secret missions from fate.

Anywho, I was able to squeeze in an uber tasty recipe before I left to visit my sister at college this past weekend. I have been meaning to make peanut butter pie since practically the beginning of time, so I finally got all the right ingredients and got to work! And by work, I mean consuming insane amounts of delicious pie that will make your taste buds give you a million hugs and kisses (it’s true).

Black Bottom Peanut Butter Mousse Pie

FOR CRUST:

7 sheets graham crackers

1/4 cup butter, melted

2 Tablespoons white sugar

FOR BLACK BOTTOM:

about 8-9 oz. chocolate, chopped (1 1/3 cups)

2/3 cup plus 1 3/4 cups chilled whipping cream, divided

2 Tablespoons honey

2 teaspoons vanilla, divided

FOR PEANUT BUTTER MOUSSE:

6 oz. (1 cup) peanut butter chips

2 Tablespoons creamy peanut butter

  1. Preheat oven to 350 degrees F. Lightly spray pie pan with cooking spray.  Process graham crackers, melted butter, and sugar in food processor. Press crumb mixture into prepared pie pan, evenly. Bake in preheated oven for about 15 minutes.
  2. Meanwhile, combine chocolate, 2/3 cups cream, honey, and 1 teaspoon vanilla extract in microwave safe bowl. Microwave about 3 minutes until chocolate softens. Whisk till smooth. Spread over bottom of crust and freeze for 10 minutes.
  3. Melt peanut butter chips and 3/4 cups cream in large microwave-safe bowl on medium heat for about 25 seconds, following with 15 second intervals, stirring after each heating. Whisk in creamy peanut butter and 1 teaspoon vanilla extract. Beat remaining 1 cup and 2 Tablespoons white sugar until just before peaks are formed and the cream is very thick. Fold into peanut butter mixture in 3 additions. Spoon mousse over chocolate layer. Chill at least 1 hour and up to 1 day.

Random Fact of the Day: Wal-Mart Stores bought $18 billion of goods from China in 2004 making it China’s eight-largest trading partner (ahead of Australia, Canada and Russia)

Brownie Pie

Look at what I made! It’s essentially a brownie baked into a circle.

And you slice it a little differently…so you get MORE every piece!!

You’re welcome :) That’s all for today!

Brownie Pie

1/2 cup white sugar

2 Tablespoons water

2 Tablespoons butter

1 1/3 cups chocolate chips

2 eggs

2/3 cup flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

  1. Preheat oven to 350 degrees F. Spray a 9-inch pie pan with cooking spray.
  2. Combine sugar, water, and butter, in a medium saucepan. Cook over medium heat, stirring occasionally, until mixture comes to boil. Remove from heat and add chocolate chips, stirring until melted and fully incorporated. Add eggs and mix until combined. Stir in flour, baking soda, and salt until well-blended. Lastly, add in the vanilla extract. Pour batter into prepared pie pan.
  3. Bake in preheated oven for 25-30 minutes or until toothpick comes out clean 3 inches from edge of pan. Let cool, slice and enjoy!

Random Fact of the Day: No U.S. President has ever had a key to the White House front door.

Almond Joy Ice Cream Pie

I’m sorry to do this to you on the first day of Lent…

Maybe, by some chance, some of you don’t do the whole diet thing for Lent. Or you just don’t happen to do Lent, which I know is completely normal. So people on special diets and stuff right now…close your eyes. Come back Friday.

Back to this pie…I made it for my Dad’s birthday, which was last Thursday. As some of you may know from reading earlier posts, both of my parents happen to be big coconut fans and love the candy bar, Almond Joys.

In honor of my Dad’s big day, I decided to make him an ice cream pie similar to an Almond Joy. Also in honor of my dad’s birthday we broke out “the birthday crown”. Would you like to see? Of course you would! Here you go, heheee. Sorry dad, your eyes are closed in pretty much all of them!

I made a coconut crust, which was basically all coconut and surprisingly delicious. My mom actually said it’s the best crust she has ever had, of course she could be a bit biased. I followed the coconut crust with a layer of chocolate ganache. Then, I spread Belgian chocolate ice cream on top and finished it off with whipped topping and swirls of chocolate syrup.

I was going to add toasted, chopped almonds on top to make them more of almond joys, but I guess the pie turned out to have a bit more of a Mounds flair. It tasted delicious anyhow, and I know my Dad enjoyed it, too :)

Almond Joy Ice Cream Pie

1 1/3 cups shredded coconut

3 Tablespoons butter or margarine

1/2 cup heavy cream

3/4 cups plus 2 Tablespoons chocolate chips

half of a 1.5 quart-sized container of chocolate ice cream, softened

container of whipped topping

chocolate syrup, optional

  1. Preheat oven to 325 degrees F.
  2. Mix coconut and margarine in bowl until thoroughly combined. I recommend digging in there and using your hands.
  3. Press mixture into 9-inch pie pan and bake in preheated oven for 15 minutes, edges should be golden. Take ice cream out of freezer to allow it to soften.
  4. Place chocolate in heat proof bowl and set aside. Make ganache by heating cream in saucepan until boiling and it starts increasing in size. Pour hot cream over bowl of chocolate and stir until fully incorporated. Let cool for a couple minutes
  5. Pour ganache in coconut crust and spread in thin layer. Pop in the fridge for a couple minutes, until ice cream is soft enough to spread in crust.
  6. Once ice cream is ready to be spread, place it in the crust and spread evenly until filled to to desire height. Place in freezer for at least a half hour for ice cream to set.
  7. When ready to serve spread whipped topping on top and top with chocolate syrup. I like to make mine pretty by making circles of chocolate syrup and dragging a toothpick through to create a swirl.
Random Fact of the Day: Elephants only sleep 2 hours a day.

Pecan Pie

Hello! So I’m gonna just share one more recipe from my Thanksgiving. By the way, I hope you all had a wonderful Thanksgiving full of delicious food and stuffed tummies. 

Pecan pie is something I wasn’t introduced to until last year. My sister’s boyfriend was going to be spending Thanksgiving at our house since his family lives so far away that it is a bit of a hassle and pretty costly to fly all the way there. Anyways, the point is, that one of his few requests was to have a pecan pie.

Pecan pie was something that was quite new to my family. None of us had ever made is before and I had never even tasted it. So the search for a good pecan pie recipe began. My mom ended up making a delicious pecan pie which sparked my love for the stuff. It may be a southern dish, but it has definitely found a spot in our Midwestern home’s heart.

Pecan Pie

(adapted from allrecipes)

1 cup brown sugar
1/4 cup white sugar
1/2 cup butter, melted
2 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans

1 unbaked 9-inch pie crust (I used my regular recipe)

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Add the milk, vanilla, and nuts.
  3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Pumpkin Pie- HAPPY THANKSGIVING!

Happy Thanksgiving everyone!! I hope you all have an awesome day and go to sleep tonight with full tummies. 

In case you haven’t decided yet on what you’re having for dessert, this pie would be a pretty quick, easy and painless recipe to make for after the turkey.

Pumpkin pie is something I have grown to love. It’s one of those things that I just must have every year! 

And now you must have it too! Top this baby off with some whipped cream and you are good to go. Or if you really want to…my dad some people consider pumpkin pie to qualify as breakfast food. Therefore, it is A-OK to have a slice in the AM. Pumpkin is good for you, right?

Classic Pumpkin Pie

(from allrecipes)

1 (15 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust (I used my regular pie crust recipe)

whipped cream or vanilla ice cream for garnish, if desired

  1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Random Fact of the Day: Every day more money is printed for Monopoly than the US Treasury.