Chocolate Cream Pie with Oreo Crust

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Quick Post: I know I’m late to the game here, but this was our first year to “celebrate” Pi Day. This chocolate cream pie was amazing, and the flavor was even better with age. The first day, it was all mocha; but the next day it became the most perfect chocolate flavor – swoon worthy, amazingly rich, velvety and thick! Thanks for reading, enjoy!

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Chocolate Cream Pie – adapted from King Arthur Flour

Crust – *recipe link*

  • 24 Oreos
  • 4 TBSP butter, melted

Filling –

  • 2 tablespoons unsalted butter
  • 1 1/3 cups semisweet chocolate, chopped (about 6 ounces)
  • 1 teaspoon vanilla extract
  • 2/3 cup granulated sugar
  • 3 tablespoons arrowroot powder or cornstarch
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon espresso powder, optional; for richer chocolate flavor
  • 1/8 teaspoon salt
  • 3 large egg yolks
  • 1 cup heavy cream, divided
  • 2 cups milk

Stabilized Whipped Cream – *recipe link*

  • 1 cup heavy cream
  • 1/4 cup confectioners’ sugar
  • 1/4 tsp powdered gelatin
  • 2 TBSP water
  • pinch of salt
  • chocolate curls (optional)

Directions –

For the Crust – 

In a medium-sized bowl or a food processor, add the Oreo cookies and blend until the texture of coarse meal or crumbs. Add the melted butter and blend until well combine. Place the ground crumb mixture into a 9- or 10-inch deep-dish pie pan and press onto the bottom and up the sides evenly. Try to make the crust about 1/8 inch (1/3 cm) evenly all around. Refrigerate the crust for at least an hour before you add the filling of your choice.

For the Filling – 

1)Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside.

2) In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa, espresso powder, and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks.

3) Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk.

4) Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute.

5) Remove the pan from the heat and pour the mixture over the reserved chocolate and butter.

6) Whisk until the chocolate is melted and the mixture is smooth.

7) Pass the filling through a strainer into a bowl to remove any lumps.

8. Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly.

9. Pour the chilled pudding into the chilled Oreo crust and top with whipped cream and chocolate curls.

For the topping – In bowl sprinkle gelatin over cold water. Scald 2 tablespoons of whipping cream and pour over gelatin. Stir until dissolved. Refrigerate about 15 minutes. Then whisk until smooth. Mix remaining cream, sugar and salt. Mix in smooth gelatin mixture stopping to scrape bowl twice.

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Apple Crumble Pie II

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Instead of my preffered pumpkin pie, I decided to make something that we could all enjoy since my husband doesn’t like pumpkin anything. This reminds me of when we were dating and we would often go to Marie Callender’s to have their Dutch apple pie.

Verdict: Yum! I used Fuji and Gala apples for this and the crust recipe below was flaky, buttery and crisp where it needed to be. I have another disk of pie dough in my fridge that I can’t wait to use for more of this pie. 🙂 Follow the link for a video tutorial if you’re a visual learner like me – I rarely read through directions cause I’m lazy like that 😉 Thanks for reading, enjoy!

Apple Crumble Pie – adapted from Let’s Dish Recipes

  • Prepared crust for single crust pie
  • 5-6 apples, peeled, cored and thinly sliced
  • 3/4 cup white sugar (*I think I’ll use less next time*)
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg

Topping:

  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup butter

Directions –

  1. Preheat oven to 350 degrees.
  2. In a large bowl, toss peeled and sliced apples with lemon juice.
  3. Mix together white sugar, cornstarch, 3 tablespoons flour, cinnamon, and nutmeg. Sprinkle over apples and toss to coat.
  4. Spread apple mixture evenly in unbaked pie shell.
  5. Using a pastry cutter (or your hands), mix together 1/2 cup flour, brown sugar and the butter until evenly distributed and crumbly in texture. Sprinkle over apples.
  6. Bake for about 1 hour, until apples are tender and topping is golden brown.

dough

**Flaky Pie Crust – adapted from Inspired Taste

  • 2 1/2 cups (360 grams) all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar, optional
  • 1 cup (227 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
  • 6 to 8 tablespoons ice water
Directions –
1. Add 1 1/2 cups flour, salt and sugar (optional) to a food processor. Pulse 2 to 3 times until combined.

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2. Scatter butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).

3. Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and a little crumbly).

4. Transfer to a medium bowl then sprinkle 6 tablespoons of ice water over mixture. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until dough comes together.

5. Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).

Key Lime Pie

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He is seriously spoiled…I don’t even like key lime pie, but he has been asking for it recently; and lucky for him I stumbled upon two pound bags of these cuties at my fave store.
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Peruvian lime meets baby key lime 😉
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Just when I thought they couldn’t possibly be any cuter, I cut them in half to juice them – I was wrong!
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But those fuzzy feelings quickly disappeared when I proceeded to squeeze 1 3/4 pounds of these to produce the required 3/4 cup…owee. Other than squeezing all those limes, this is a super easy pie to make.

Verdict: This pie is smooth, creamy and the most tart dessert I have ever had. I loved decorating the pie the whipped cream rosettes, key lime slices and zest. I don’t usually break out the piping bag, but any proper key lime pie seems to have them so I went with it.

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Key Lime Pie – adapted from I Wash You Dry

  • 9″ graham cracker pie crust
  • 4 egg yolks
  • 1 egg white, lightly beaten
  • 3/4 cup key lime juice
  • 1 1/2 tsp grated lime peel
  • 1 ( 14 oz) can sweetened condensed milk
  • 1/2 cup sour cream
  • Whipped Cream (optional)

Graham Cracker Crust – adapted from Martha Stewart

  • 6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)
  • 2 1/2 ounces (5 tablespoons) unsalted butter, melted
  • 1/4 cup sugar
  • 1/8 teaspoon salt

Directions –

  1. Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined
  2. Firmly press crumb mixture into bottom and up sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.

For the Pie

  1. Heat oven to 375 degrees F.
  2. Brush the graham cracker pie crust with the lightly beaten egg white, then bake for 5 minutes. Remove from the oven and set aside.
  3. Reduce oven to 350 degrees F.
  4. Meanwhile combine the egg yolks, key lime juice, lime peel, sweetened condensed milk, and sour cream in a medium bowl. Whisk until smooth. Pour into the prepared crust.
  5. Bake for 15 minutes, then remove from oven and let cool to room temp.
  6. Chill in fridge for at least three hours, then serve with whipped cream if desired.

Deep Dish Apple Crumble Pie

I usually crave pumpkin pie this time of year, but sadly my husband doesn’t care for pumpkin flavored anything…but, luckily he does like apple pie with crumb topping. I haven’t made apple pie in years, and I’m not sure why. Hopefully this is worth the effort and mixing of two different recipes. I wanted the deep dish directions with a crumb topping and I had to improvise the baking time and technique.
Verdict: Pretty good, but I will continue to search for the perfect pie! I think I added too much lemon zest, but this definitely needed it. All that sweet needs the balance of citrus. I also am not a fan of making pie dough, but I used this recipe and it worked out well. It was buttery and flaky and easy to make. I need to practice rolling out pie dough – it’s such a pain! I have only done it one other time, so I guess I should give myself a break. Whenever the dough becomes too warm and starts to fall apart, put it in the fridge so the butter can firm up. Thanks for reading, enjoy!
Deep Dish Apple Crumble Pie – adapted from The Galley Gourmet 
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon grated lemon zest
  • 1 Tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon ground cinnamon
  • 2 Tablespoons unsalted butter
  • 4 1/2 to 5 pounds Granny Smith apples (about 8 – 10 medium), peeled, cored, and cut into 1/4-inch thick slices
Topping

  • 3/4 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 cup (packed) golden brown sugar
  • 3/4 cup chopped walnuts (optional)
  • 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces
  • 1/4 teaspoon salt

Directions:

In a medium bowl, combine sugars, salt, zest, juice and cinnamon.  In a large dutch oven over high heat, melt the butter.  Add the apples and toss until the apple slices are coated with butter.  Reduce the heat to medium, cover tightly, and cook, stirring frequently until the apples are slightly softened, about 7-10 minutes.  Add the sugar mixture and increase the heat to high.  Cook the apples at a rapid boil, stirring frequently and gently until the juices become very thick and syrupy, about 7-10 minutes more.  Immediately spread the apples in a thin layer on a large baking sheet and allow to cool to room temperature.  Position a rack on the lower third of the oven and preheat to 350 F.

Meanwhile, remove one disk of pastry to a lightly floured work sheet of parchment paper.  For the bottom crust, roll out pastry to a 13-inch circle  adding flour as needed.  Transfer pastry to a baking sheet and refrigerate until the dough is firm, about 30 minutes.  Once firm, invert 13-inch bottom pastry into a deep 9-inch pie plate; peel off parchment paper.  Ease pastry into plate by gently lifting edge of dough with one hand and pressing into bottom edges of the pie plate with the other hand.  Allow overhang to remain in place.  Refrigerate until firm, about 20 minutes.
Make crumb topping and set aside in the fridge. Place the pie on a baking sheet and bake for 25 minutes, carefully take the pie out of the oven and pour on the crumb topping then bake for another 40 to 45 minutes.  If the top appears to be browning too quickly the last 15 minutes, place a sheet of aluminum foil on top (do not wrap) to prevent over browning.  Transfer pie to a wire rack to cool completely, about 3 to 4 hours.  To serve pie warm, reheat at 350º F for 15 minutes.  Pie can be kept at room temperature for 2-3 days.

Peanut Butter Pie with Oreo Crust

Quick Post:  This is a combination of the two peanut butter pie recipes I’ve tried before. Those who tried it really enjoyed it – I only had a tiny “quality control” taste. M and I agreed that it was a little salty, (I left it out of the recipe for you) so I wont add any extra salt next time. Despite the slight saltiness it is light, creamy, peanut buttery and the crust is always a hit. Thanks for reading, enjoy!

Peanut Butter Pie III – 

Crust

  • 1 3/4 cups chocolate cookie crumbs
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons dark brown sugar
Filling
  • 1 (8-inch) graham cracker pie crust
  • 1 (8 oz.) package cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1 cup peanut butter
  • 1 (8 oz.) tub frozen whipped topping, thawed
Direction:
To make the crust: Preheat oven to 350 F.  Combine the cookie crumbs, brown sugar and salt in a medium bowl.  Add the butter and toss with a fork until all of the crumbs are moistened (the mixture will be quite wet).  Press into the bottom and up the sides of a 9-inch pie plate.  Refrigerate for about 15 minutes so the crust is firm, then bake until set, about 8-10 minutes.  Transfer to a wire rack to cool completely.
With an electric mixer, beat cream cheese and sugar until smooth.  Blend in peanut butter and vanilla.  Fold in whipped topping.  Spoon mixture into prepared pie crust.  Refrigerate at least 4 hours, or until firm.