When I was little, we went on long turnpike rides to visit family during the holidays. On the way, we always stopped at Howard Johnson's, the roadside retreat, and my treat was Peppermint Stick Ice Cream. It didn't matter what the weather was like outside, that Peppermint Ice Cream was delicious -- rich and creamy, filled with lots of crunchy peppermint pieces. It was served in simple cones then, but this recipe for Peppermint Stick Ice Cream Pie takes it one step further. This is a great last minute dessert when you have unexpected company during the holidays--or plan on it!

Even though it's freezing and wet outside, this shouldn't keep you from making this simple delicious Peppermint Ice Cream Pie. As a matter of fact, now's the time to make this when the Limited Edition flavors hit the frozen dairy case. Dreyer's Ice Cream (Edy's in the Midwest and on the East Coast) has a very good Peppermint Ice Cream. Fenton's, a local favorite, has terrific Peppermint Ice Cream, too. Of course, you can use any Peppermint Ice Cream you like! You can even make your own! Scroll down for an easy no-churn recipe for Peppermint Stick Ice Cream.  2 cups heavy cream 

Today is National Lemon Creme Pie Day. This pie is not the same as Lemon Meringue Pie. Lemon Creme Pie has a smooth fresh lemon filling and dollops of whipped cream on top (not meringue). I'm lucky enough to have five Meyer Lemon trees in my garden, and they're all loaded with fruit, even in November! I make this pie from scratch. It's really easy. But, if you don't have time, you can buy a store bought crust and whipped cream in a can.

Today is National Boston Cream Pie Day. A Boston Cream Pie is a round cake that is split and filled with a custard or cream filling and frosted with chocolate. Not really a pie--actually a cake, it's been around since 1855 or 1856 (two different sources with different dates).

According to Wikipedia, Boston Cream Pies were created by French Chef M. Sanzian at Boston's Parker House Hotel, opened in 1855. This pudding/cake combination comprises two layers of sponge cake filled with vanilla custard or crème pâtissière. The cake was topped with a chocolate glaze (such as ganache) and sometimes confectioner's sugar or a cherry. The cherry and sugar topping is rarely used any more.

The real question is why this is called a pie? It's a cake, after all -- two layers of yellow cake filled with custard and topped with chocolate frosting. Suggestions on why it's called pie are welcome. And here's an esoteric fact: The Boston cream pie is the official desert of the Commonwealth of Massachusetts. 

This Retro Ad (3/29/68) from Jello-O Pudding has a quick and easy recipe for Boston Cream Pie. I really prefer making the cake, filling, and ganache from scratch. You know I'm a sucker for good chocolate which for me will make or break the taste of a good Boston Cream Pie. However, if you don't have time, I've posted the Jell-O Pudding Boston Cream Pie recipe below.

I. BOSTON CREAM PIE FROM SCRATCH

Ingredients
1 cup plus 2 tablespoons sifted cake flour
2/3 cup sugar
1-1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup cooking oil
2 egg yolks
1 tsp vanilla
2 egg whites
1/4 tsp cream of tartar
Pastry cream, recipe follows
Ganache, recipe follows

Pastry Cream Filling
2 cups milk
1/2 vanilla bean, split lengthwise, seeds scraped out
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 Tbsp unsalted butter

Ganache
8 ounces good quality semisweet chocolate
1 cup heavy cream, boiling

Directions

Cake
Preheat oven to 350 degrees. In medium mixing bowl combine flour, sugar, baking powder, and salt. Make well in center of flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with electric mixer on low to medium speed until combined. Beat additional 3 minutes on high speed and set aside.

In large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour egg yolk mixture over egg white mixture and fold in. Gently pour batter into 9-inch greased pie pan. Bake for 25 to 30 minutes or until top springs back when lightly touched. Invert pan onto wire rack. Cool completely.

Pastry Cream Filling
In medium saucepan, heat milk and vanilla bean to boil over medium heat. Immediately turn off heat and set aside to infuse for 10 to 15 minutes. In bowl, whisk egg yolks and granulated sugar until light and fluffy. Add cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in remaining hot milk mixture, reserving empty saucepan.

Pour mixture through strainer back into saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from heat and stir in  butter. Let cool slightly. Cover with plastic wrap, lightly pressing  plastic against surface to prevent skin from forming. Chill at least 2 hours or until ready to serve. (Custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

Ganache
In medium bowl, pour boiling cream over chopped chocolate and stir until melted.

To assemble pie
Remove cake from pan. Cut cake in half horizontally. Place bottom layer on serving plate or board, and spread with pastry cream. Top with second cake layer. Pour chocolate ganache over and down sides of cake. Store in refrigerator.

II. Jell-O Pudding Boston Cream Pie

Today is Strawberry Cream Pie Day. Strawberries are still fresh in the market, and this Strawberry Cream Pie with Oreo Cookie Crust is easy and delicious. There are lots of recipes out there, but I really recommend this one. I've adapted the recipe from allrecipes.com, and of course, I added a Chocolate Crust--and for this pie an Oreo Cookie Crust.

Strawberry Cream Pie with Oreo Cookie Crust

Crust
25 Oreo cookies
5 Tbsp unsalted butter, melted

Directions
Crush cookies or whirl in food processor. Stir cookie crumbs and melted butter together.
Press crumbs into bottom and upsides of 9" pie plate. Bake for 8 minutes at 350. Cool before filling.

Filling
1 quart strawberries, sliced
1 (13.5 ounce) container strawberry glaze  (or you can make your own by boiling down strawberry jam with a little water and straining)
1 (4 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1/4 tsp ground cinnamon
1 tsp pure vanilla extract
1 cup heavy whipping cream

Directions
Stir strawberries with glaze in bowl and place in refrigerator to chill.
Stir cream cheese, confectioners' sugar, cinnamon, and vanilla extract together in bowl.
Beat cream in separate bowl with electric mixer until it just begins to thicken. Add cream cheese mixture and continue beating until thick.
Pour cream mixture into baked pie crust. Top with strawberry mixture.
Chill for 1 hour before serving.

Key Lime Pie is one of my favorite pies. There seem to be several different Key Lime Pie Days (September 23, 26, and June 15). You pick... or have this easy delicious pie whenever you want. I'm going with September 26 for the purposes of this blog!

Several years ago during a trip to the Florida Keys, my sister and I tasted over 25 different key lime pies. We judged them on tartness, firmness, sweetness (too sweet is unacceptable), whipped cream vs. meringue, and crust. It was a hard job, but we had to do it. 

FYI: Key Lime Pie is the official pie of the Florida Keys.

I've made different variations of key lime pies, and, as I always say, you can never have too many recipes. Variety is what it's all about. One ingredient that is essential is using real key limes.

I buy key limes at my market. Key Limes are definitely different from 'regular' limes. Key limes are smaller, about the size of a ping-pong ball. They are round, think-skinned, and contain very few seeds. They're juicier than other limes, too. Green key limes are actually immature fruits. They ripen to yellow as they mature. That being said, I buy them green, probably because that's they way they sell them at my market. Just an FYI: bottled Key Lime juice is sometimes used in Key Lime Pies. This juice is not always made from key limes. Find fresh key limes, if you can. It will make a huge difference.

Key limes are also known as Mexican limes and West Indies limes. Cultivated for thousands of years in the Indo-Malayan region, this variety made its way to North Africa and the Near East via Arabian traders, and then carried on to Palestine and Mediterranean Europe by the Crusaders. Columbus is credited with bringing the Key lime to Hispaniola (Haiti), where it was carried on by Spanish settlers to Florida. Key Limes are found in in South Florida, particularly the Florida Keys, hence the current common name of Key Lime. Due to hurricane-depleted soils, locals switched from pineapple commercial crops to limes in 1906, and business boomed until a hurricane once again reared and wiped out the lime groves, never to be restored. Sadly, even if they had been, they would be gone again after several other hurricanes. Most Key limes now come from Mexico.

Key Lime Pies are yellow, not green (unless you add food coloring--ugh!). And, some people top Key Lime Pie with Meringue.. some with whipped cream!

Key Lime Pie with Chocolate Graham Cracker Crust

Ingredients

Crust
1 1/2 cups crushed chocolate graham crackers
3 Tbsp sugar
1/3 cup butter, melted
Spray pan with non stick spray.

Filling
1 can (14 ounces) sweetened condensed milk
3 egg yolks
2/3 cup fresh squeezed Key Lime juice
1 Tbsp grated Key Lime zest

Directions

Crust
Mix together crumbs and sugar in bowl, add butter, and mix well. Press into bottom and up sides of  9-inch pie pan. Make it tight.
Bake 350 F for 8 minutes.
Allow to cool on a wire rack.

Filling
Beat egg yolks and grated Key Lime zest for about 5 minutes until fluffy.
Add sweetened condensed milk and beat for 4 more minutes.
Reduce speed and beat in lime juice until combined.
Pour into prepared chocolate graham cracker crust.
Bake at 350 for 15 minutes (until firm in center)
Remove from oven and cool on wire rack.
Cover and chill for 2 hours.
Top with Whipped Cream or Meringue (whichever you prefer)

Today is National Creme de Menthe Day! Celebrate by making

Grasshopper Pie! Following are four very different recipes.

Grasshopper Pie is named because for its green color, although modern recipes may omit coloring the pie green. That would be a shame, though, since it's what makes it a classic. (You can always use a Wilton natural green food coloring). This pie was most likely invented in the 1950s in the U.S, and may have been inspired by the "Grasshopper Cocktail" invented at about the same time. Grasshopper Pie is a chiffon pie usually made with a Chocolate Cookie Crust, so you see why it's perfect for DyingforChocolate.com.

Chiffon pies in the 1950s were often a combination of whipping cream, gelatin, sugar, eggs, and flavoring (see vintage recipe at the end of this post). In the case of the Grasshopper Pie, common flavoring used was alcohol in the form of crème de menthe, and sometimes other alcohol like crème de cacao. For non-alcoholic pie, mint flavoring was achieved by using mint extracts instead, though these might still contain a tiny amount of alcohol. Green food coloring gave the pie a light green color.

There are huge differences between classic recipes for Grasshopper Pie and modern ones. Since gelatin can be annoying to work with, many people now prepare the pie by melting marshmallows and blending them with milk or whipping cream, and sometimes cream cheese. Several recipes advocate the use of specific cookies like Oreos in the crust, but I use chocolate wafers.

In the US, Grasshopper Pie tends to be most popular in the South, but other parts of the country enjoy it too. The pie rose in popularity until the 1970s. Many ice cream stores capitalized on the flavor of this pie by producing their own version with mint or mint chocolate chip ice cream and a cookie crust. Some ice cream stores are particularly known for their grasshopper ice-cream pies.

Following are several different recipes for Grasshopper Pie. As I said, this is perfect for Creme de Menthe Day! Let me know if you have a special family recipe. Grasshopper Pie is so Retro!

Simple Grasshopper Mallow Pie  
 from Kraft


Ingredients
1/4 cup green creme de menthe
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 pt. (2 cups) whipping cream, whipped
1 OREO Pie Crust (6 oz.)

Add creme de menthe gradually to marshmallow creme in large bowl, beating with electric mixer on medium speed until well blended. Gently stir in whipped cream.
Pour into crust.
Refrigerate 4 to 6 hours or until chilled. Store leftover pie in refrigerator.

Frozen Grasshopper Pie
from cooks.com

Ingredients
1/4 cup butter, melted
2 rows Oreo cookies (lg. pkg.) crushed (you can also use chocolate wafers)

1 (14 oz.) can sweetened condensed milk
1/3 cup creme de menthe
1/4 cup white creme de cacao
2 cup (1 pt.) whipping cream, whipped

Directions
Combine crushed Oreos and butter and press in bottom of 9 x 13 inch pan.
In large bowl combine sweetened milk, creme de menthe and creme de cacao.
Fold in whipped cream.
Pour over crust. Cover.
Freeze 6 hours or until firm. Garnish with chocolate curls. Return leftovers to freezer.

Expert Grasshopper Pie  
From Bon Appétit

Ingredients
Crust:
Nonstick vegetable oil spray
22 chocolate wafer cookies
3 Tbsp sugar
1/4 cup unsalted butter, melted

Filling:
1 cup whole milk
Pinch of salt
3 large egg yolks
2 Tbsp cornstarch
6 ounces good-quality white chocolate (such as Baker’s or Lindt), chopped
2 Tbsp unsalted butter
2 Tbsp green crème de menthe
2 Tbsp light crème de cacao
3/4 cup chilled whipping cream
Shaved white and dark chocolates

Directions 
For crust: Spray 9-inch-diameter glass or ceramic pie dish with nonstick spray. Finely grind chocolate cookies and sugar in processor. Blend in butter. Press crumb mixture onto bottom and up sides of prepared dish. Freeze. 

For filling: Combine milk and salt in heavy small saucepan. Bring to simmer. Whisk egg yolks and cornstarch in medium bowl to blend well. Gradually whisk in hot milk mixture. Return mixture to same saucepan. Stir over medium-low heat until mixture thickens, about 6 minutes. Remove from heat. Add white chocolate and butter; whisk until smooth. Transfer custard to large bowl. Whisk in crème de menthe and crème de cacao. Set custard over another large bowl of ice water until cold and thick but not set, stirring often, about 30 minutes.
Whip cream in medium bowl until stiff peaks form. Stir 1/3 of whipped cream into custard. Fold in remaining whipped cream. Pour filling into crust. Freeze at least 5 hours or up to 2 days. Garnish with shaved chocolates.

And one more,  
Vintage Cookbook Recipe for Grasshopper Pie that includes gelatin!

Warm where you are today? Here's an easy (20 minutes to make - and then freeze) no-bake recipe that has a great chocolate cookie crust that includes coconut and chopped nuts along with the chocolate wafers. This recipe is adapted  slightly from Pillsbury. As I've mentioned many times, the big 'food product' sites often have fabulous recipes. You can adapt and update as you like, and they're a springboard for ideas, so be sure and check them out!

COFFEE ICE CREAM PIE

Ingredients
30 chocolate wafers, crushed (about 1-1/2 cups)
1/2 cup butter, softened
1/4 cup coconut  (I like toasted coconut)
3 Tbsp finely chopped macadamia nuts (or cashews)

Filling 
1 quart coffee ice cream, slightly softened

Topping 
1 cup hot fudge sauce, warmed
Whole macadamia nuts (or cashews), if desired

Directions
In medium bowl, mix crushed chocolate wafers, butter, coconut, and finely chopped macadamia nuts.
Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes.
Carefully spoon softened ice cream into chilled crust.
Cover and freeze about 2 hours or until firm.
Top individual servings with fudge sauce, chopped macadamia nuts, and chopped chocolate covered coffee beans.
Cover and freeze any remaining pie.

To make cutting the pie easier, remove it from the freezer about 10 to 15 minutes before serving. 

Today is National Ice Cream Pie Day, and the following no-bake recipe is great to make today since it's a real scorcher out there! I love this retro 1953 Baker's Ad with recipe. "It's a dream with cherry vanilla ice cream!" Today I make this ice cream pie with Ben & Jerry's Cherry Garcia -- love the extra chocolate chunks! This ice cream pie is also good with Chunky Monkey.. bananas, coconut and chocolate.. what could be bad?

Today is National Lemon Meringue Pie Day, and what could be better than a Chocolate Lemon Meringue Pie? I love lemon and chocolate!  (Photo is from a Vintage ad for "Jello" pie filling, but I use Meyer Lemon Curd for my filling.)

There are so many recipes for Lemon Meringue Pie. You can make your own lemon filling and your own pie shell, but here's a simple and easy recipe that uses Chocolate Ganache (I always have some in the freezer--but you can make fresh), artisan Meyer Lemon Curd from a jar, and a pre-made pie shell (I use Trader Joe's pie dough). O.K. you'll be making the meringue, but that's o.k. it's fun and fast.

EASY CHOCOLATE LEMON MERINGUE PIE

Directions
Use a pre-made 9" pie shell. Prick and bake as directed.
Let pie shell cool.
Add a layer of Chocolate Ganache (see chocolate ganache recipe). Warm it up first, so you can easily spread evenly to the edges.
Refrigerate for 15 minutes.
Warm Lemon Curd just a bit (to allow it to spread easily) and then add it to make a layer on top of the chocolate ganache. Spread gently and evenly to the edges--don't mix the two, if possible.
Top with Meringue (see directions below)
Bake at 350 for 10-15 minutes.

Meringue Topping
4 egg whites
Pinch of cream of tartar
2 Tbsp sugar

Whisk together egg whites and cream of tartar in bowl of mixer. Beat whites until peaks form and then gradually add sugar. Keep beating mixture until stiff peaks form-about one to two minutes.
Using a spoon, place spoonfuls of meringue over surface of entire filling. Meringue should cover the filling completely to edge of crust.
Bake for 10 to 15 minutes --until meringue has golden tips.
Remove pie from oven and place on wire rack to cool before slicing.

Happy Lemon Meringue Pie Day!

Today is National Raspberry Cream Pie Day, and what's a raspberry pie without chocolate? So for this recipe, the cream portion of the pie is Chocolate Pudding!

This recipe is from Bon Appetit (July 2004) aka Epicurious for Black Bottom Raspberry Cream Pie. The "black bottom" is a layer of chocolate pudding, and, as a bonus, I've added a chocolate cookie crust since I'm all about chocolate. Be sure and chill the pie overnight before adding the topping.

As far as berries go, any fresh raspberries work. I love Driscoll's raspberries because they're always good. This is raspberry season, so pick up a few pints today and make this incredible pie to celebrate National Raspberry Cream Pie Day!

FYI: This recipe is also a great black bottom 'anything' recipe: bananas and other fruit go very well with it, too.

Black Bottom Raspberry Cream Pie 

Crust
Nonstick vegetable oil spray
1 3/4 cups crushed chocolate wafer cookies (about 30 cookies)
1/2 cup unsalted butter, melted
1/4 cup sugar

Filling
1/2 cup sugar
1/4 cup unsweetened cocoa powder (preferably Dutch-process)
2 Tbsp cornstarch
2 1/2 cups whole milk, divided
2 large egg yolks
1 large egg
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
2 Tbsp unsalted butter

Topping
3 1/2-pint containers raspberries
1 cup chilled whipping cream
2 Tbsp powdered sugar
1/2 tsp vanilla extract

Today is Peaches & Cream Day. Fresh peaches are in the market now, so it's a great time to celebrate this holiday! To add chocolate to Peaches & Cream Day, you can always cover some fresh halves with dark chocolate and serve with whipped cream. But to take it up a notch, make this great recipe from Land O Lakes. Don't forget that there are some great recipes on various food sites. I love this one!

PEACHES & CREAM BROWNIE MUD PIE

Ingredients 

Brownie 

Filling 

DIRECTIONS

Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add chocolate and egg. Continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed. 

Spread batter into prepared pie plate. Bake for 15-18 minutes or until edges just begin to pull away from sides of pan. (Do not overbake.) Cool 1 hour. 

Spread ice cream topping over cooled brownie. Spread softened ice cream over topping. Cover; freeze 4 hours or until firm.  

Cut into wedges while frozen. Possible: Drizzle each serving with ice cream topping and garnish with peaches.

Today is National Strawberry Rhubarb Pie Day. Strawberries and Rhubarb go together like Peanut Butter and Jelly. Here's one of my favorite Strawberry Rhubarb Pie recipes! Strawberry Fields Forever! Of course I make this pie with a Chocolate Cookie Crust.

A little info on rhubarb: In culinary use, fresh raw petioles (leaf stalks) are crisp (similar to celery) with a strong, tart taste. Most commonly, the plant's leaf stalks are cooked with sugar and used in pies and other desserts. Rhubarb is usually considered a vegetable. In the United States, however, a New York court decided in 1947 that since it was used in the United States as a fruit, it counted as a fruit for the purposes of regulations and duties. And, a warning: Do not eat or use the leaves. They are deadly.

The following recipe is easy and delicious. Most people do a two crust pie.. the top crust being a lattice; however, I don't think this works with a chocolate crust. You can always do a regular crumble on top! Or make a traditional pie crust and add a lattice crust on top. As always, it's your choice! Enjoy and celebrate the day or save this recipe for the weekend--and Father's Day!

STRAWBERRY RHUBARB PIE 
with CHOCOLATE COOKIE CRUST

Chocolate Cookie Crust

Ingredients 
2 cups chocolate wafers
6 Tbsp unsalted butter (or salted if you're inclined), melted

Directions 
Melt butter. Put chocolate wafers in plastic bag and crush with spoon or rolling pin. Should be pea-size. Combine melted butter and ground chocolate wafers. Press ingredients into 9 inch buttered pie pan--bottom and up sides. Bake for 10 minutes at 325. Let cool.  

Filling
3-1/2 cups rhubarb stalks, in 1/2 inch slices
1/2 cup sugar
1/2 cup brown sugar
1-1/2 tsp orange zest
1/4 cup cornstarch
Dash of salt
3 1/2 cups strawberries, cleaned, hulled, quartered (or thinly sliced)

Directions
Combine filling ingredients in bowl and toss well.
Spread into prepared crust and bake for 45-50 minutes at 350 degrees or until rhubarb is tender and filling is bubbly.

So easy! Make this today!

Happy Rocky Road Ice Cream Day! I love Rocky Road Ice Cream, don't you? 

Rocky Road Ice Cream was 'invented' in Oakland,  CA. One story goes that the Rocky Road ice cream flavor was created in March 1929 by William Dreyer in Oakland, CA. He cut up walnuts and marshmallows with his wife's sewing scissors and added them to his chocolate ice cream that reflected his partner Joseph Edy's chocolate candy that used walnuts and marshmallow pieces. Later the walnuts were replaced by toasted almonds. Fenton's Creamery in Oakland claims that William Dreyer based his recipe on a Rocky-Road style ice cream flavor invented by his friend, Fentons' George Farren, who blended his own Rocky Road-style candy bar into ice cream. However it came into existence, have a scoop of Rocky Road Ice Cream today... or make a Rocky Road Ice Cream Pie!

ROCKY ROAD ICE CREAM PIE

Ingredients
2 cups vanilla fudge swirl ice cream, softened
2 cups chocolate ice cream, softened
2/3 cup miniature marshmallows
3/4 cup semi-sweet chocolate, chopped and divided
1/2 cup toasted almonds, chopped (or lightly salted peanuts)

Today is Strawberries & Cream Day! One way to celebrate would be to stuff strawberries with whipped cream and dip in chocolate, but here's another way to celebrate the day -- Strawberries & Cream Ice Cream Pie with Chocolate Crust. This would be perfect for the upcoming Memorial Day holiday.

Strawberries & Cream Ice Cream Pie with Chocolate Cookie Crust

Ingredients
1 Chocolate Cookie Crust
3 cups Strawberry ice cream or Ben & Jerry's Strawberries & Cream ice cream, softened

Whipped Cream
1 cup Sliced fresh Strawberries

Chocolate Cookie Crust

One of my favorite children's books by Alison Murray

Today is National Apple Pie Day, and it's only fitting that it comes a few days after Mother's Day. "As American as Apple Pie" and "for Mom and Apple Pie" are two American catch phrases, but what's the origin? 

Love these food holidays! Today is National Coconut Cream Pie Day! Add a Chocolate Crust and now you're talking! The advertisement on the right is from 1953 for "Coconut Cream Dreams -- in Minutes,"  but believe me, take a few more minutes to make your own. It will be 100% better!

The recipe below is from Southern Living and also appeared in one of the Best of Southern Living collections. It's worth the time to make this great Coconut Cream Pie from Scratch.

COCONUT CREAM PIE FROM SCRATCH

Coconut Cream Pie Filling
1/2 cup sugar
1/4 cup cornstarch
2 cups half-and-half
4 egg yolks
3 tablespoons butter
1 cup sweetened flaked coconut
1 teaspoon vanilla extract
2 cups whipping cream
1/3 cup sugar
2 1/2 teaspoons vanilla
Garnish: toasted coconut

Directions

Chocolate Pie Crust:
2 cups chocolate wafers (in a pinch use Oreos)
6 tbsp butter

Melt the butter.
Put the chocolate wafers in plastic bag. Close bag and crush with spoon or rolling pin until you have tiny pea-sized chocolate bits.
Combine melted butter with chocolate bits.
Press ingredients into 9-inch buttered pie pan. Be sure and go up sides.
Bake 10 minutes at 325°F. 

Filling:
Combine 1/2 cup sugar and cornstarch in heavy saucepan. Whisk together half-and-half and egg yolks. Gradually whisk egg mixture into sugar mixture; bring to boil over medium heat, whisking constantly. Boil 1 minute; remove from heat.

Stir in butter, 1 cup coconut, and 1 teaspoon vanilla. Cover with plastic wrap, placing plastic wrap directly on filling in pan; let stand 30 minutes (or put it in the refrigerator). Spoon custard mixture into prepared crust, cover and chill 30 minutes or until set.

Beat whipping cream at high speed with an electric mixer until foamy; gradually add 1/3 cup sugar and remaining 1-1/2 teaspoons vanilla, beating until soft peaks form. Spread or pipe whipped cream over pie filling.

Garnish with toasted coconut

*To make toasted coconut, heat oven to 350. Put coconut in pie pan and spread out to about 1/4 inch thick. Toast in oven for about 3-5 minutes.. check to make sure it doesn't burn.

The Kentucky Derby takes place today! What a great day to make Kentucky Derby Pie! Over the past few years, I've posted several chocolate recipes that are perfect for Kentucky Derby Parties. I have more than one recipe for Derby Pie, the traditional chocolate, nut, bourbon pie, so here's a re-post of the three most popular --plus a Pie in a Jar to take to your Kentucky Derby party!

Kentucky Bourbon Chocolate Walnut Pie has been served at the annual Derby Horse Race for over 60 years. It was a special recipe that was first made at the Melrose Inn in Prospect, Kentucky. * Note: You can't legally call it a "Derby Pie" recipe. The name "Derby Pie" is trademarked, and the owners of the name are very aggressive protecting the name "Derby Pie." DyingforChocolate.com is not a commercial site, but to be safe,  I'm calling it Kentucky Derby Pie. Similar Pies to the one above are sometimes called Brownie Pie or Tollhouse Pie, but it's really Derby Pie. There have been many modifications over the years, but the most important ingredient is Kentucky Bourbon.

I'd love to hear about your favorite Kentucky Derby Pie. Do you use Pecans or Walnuts? How much chocolate? What kind? How much Bourbon? What kind?

1. Kentucky Derby Chocolate Pecan Pie

Ingredients
1 pie crust (homemade or store bought)
1/2 cup unsalted butter, melted
1/4 cup white sugar
3/4 cup brown sugar, packed
3/4 cup light corn syrup
4 large eggs
1-1/2 tsp vanilla
1/4 cup Kentucky Bourbon
3/4 cup chocolate chips
1-1/4 cup toasted pecans or walnuts, shelled and chopped in half

Directions
Preheat oven to 350 degrees F.
Roll crust out.
In large mixing bowl, on medium speed with whisk attachment, whip butter, sugars, corn syrup, eggs, vanilla, and bourbon together until frothy.
Remove bowl from mixer, and fold in chocolate chips and pecans or walnuts. Blend well.
Pour into prepared pie crust and bake at 350 for 50-60 minutes or until set.
Serve warm or cool completely before serving with whipped cream or a scoop of vanilla ice cream.

2. Kentucky Bourbon Chocolate Walnut Pie

Ingredients
1/2 cup flour
1 cup sugar (1/2 brown/1/2 white)
2 eggs, beaten
1/2 cup melted butter
2-4 Tbsp Kentucky bourbon (it's a matter of taste)
1 cup chopped English walnuts (you can vary this by using pecans)
1-1/4 cup semi-sweet chocolate chips (or chopped dark chocolate)
1 tsp pure vanilla extract
dash of salt
1 - 9 " deep-dish pie shell (pre-made crust or make your own)

Directions
Preheat oven to 350 degrees F.
Mix flour and sugar.
Add eggs and melted butter; mix to combine.
Stir in bourbon, walnuts, chocolate chips, vanilla, and salt.
Pour mixture into unbaked piecrust.
Bake for 35-40 minutes.
Pie should be chewy but not runny. 

Another variation: don't add the chocolate chips to the mix: Arrange them on the bottom of the unbaked pie shell. Pour over chocolate chips and bake.

***
Several years ago my friend Janet Appel sent me this recipe. Leave it to someone from Kentucky to make the 'real' thing. I miss Janet. She was the quintessential Kentucky belle.

3. Bourbon Chocolate Pecan Pie
(Originally called Derby Pie)
FROM ENTERTAINING THE LOUISVILLE WAY--QUEEN’S DAUGHTERS 1969

Ingredients
1 stick melted butter
1 cup sugar
1 cup white corn syrup
4 eggs beaten
1 Tbsp Wild Turkey Bourbon
1 cup whole pecans
1/2 cup chocolate chips
1- 9 or 10 inch unbaked pie shell

Directions
Mix above ingredients and pour into pie shell.
Bake for 45 to 50 minutes until fairly firm at 350 degrees.
Let cool and set up before serving.
Garnish with sweetened whipped cream.

Note from Janet Appel: We soak the pecans in bourbon over night and use a jigger of bourbon. We still add the tablespoon of bourbon to the mixture. White corn syrup is Karo.

***
No time to bake? Going to a Kentucky Derby Party? You can assemble and take this Kentucky Derby Pie Mix in a Jar! 

For this recipe, I substitute Bourbon for the vanilla in the directions. You can always write vanilla (or Bourbon optional) on your recipe gift card.

4. Kentucky Derby Pie in a Jar!

Ingredients:
1 cup granulated sugar (or use half brown and half granulated)
1 cup semisweet chocolate chips
1 cup coursely chopped pecans or walnuts
1/2 cup all-purpose flour
Pinch of salt

Directions:
Pour sugar into lightweight food storage bag. Tie bag and cut off some of the excess and fit bag into bottom of a 1 quart wide-mouth canning jar.
Pour in half of nuts, then put in layer of chocolate chips, and then add remaining nuts.
Into food storage bag, add flour and pinch of salt.
Tie with twine or ribbon and cut off excess plastic bag end, if necessary.
Fit into the top of jar and screw on top.

Directions for gift tag or label:

Kentucky Derby Pie in a Jar!
Here's what to add:

Ingredients:
1 9-inch pastry shell, unbaked
4 ounces melted sweet butter
2 large eggs
1 tsp Bourbon

Directions:
Preheat oven to 325°.
Remove bag of flour from jar; set aside.
Pour nuts and chocolate chips into pie shell, spreading evenly.
In small mixing bowl, whisk 2 eggs.
Remove sugar bag and empty sugar and flour bags into bowl, stirring to blend well.
Whisk in 1 tsp Bourbon or splash more (or vanilla) and 4 ounces melted butter. Blend well.
Pour batter evenly over nuts and chocolate chips.
Bake for 35 to 40 minutes, until nicely browned.
Chill thoroughly before cutting.
Serve with whipped cream.

I absolutely adore blueberries. When I was young, my Aunt Annie used to take us blueberry picking in the woods. It was such a treat. We'd return to the farm covered in blueberry juice, our mouths and teeth stained with the dark blue liquid. I remember those blueberries as the sweetest I've ever tasted.

Since today is Blueberry Pie Day, I thought I'd post a recipe for Blueberry Chocolate Pie. I've posted other Blueberry Chocolate Pie recipes, but this recipe from Better Homes & Gardens is special because it also features a Cookie Dough Crust. Of course, you can substitute a chocolate cookie crust if you'd like more chocolate. This is a great recipe for Memorial Day and Fourth of July, so be sure to bookmark it!

BLUEBERRY CHOCOLATE PIE

Ingredients
1 Recipe Sour Cream Cookie Dough
1 cup semisweet chocolate pieces
1 egg
1/2 cup granulated sugar
3 Tbsp all-purpose Flour
1 lemon, juiced
6 cups fresh blueberries

Directions 
Preheat oven to 450°F. Prepare Sour Cream Cookie Dough. Roll half of dough to a 12-inch circle on a well-floured surface. Line 9-inch pie plate with dough. Trim and flute edge. Line with double thickness of foil. Bake for 8 minutes; carefully remove foil. Bake 3 to 4 minutes more or until golden. Remove; Sprinkle with chocolate pieces and set aside.

Reduce oven to 375°F. Roll remaining dough to 1/8-inch thickness. Cut into star shapes using assorted-size cutters. In small bowl whisk together egg and 1 tablespoon water. Arrange cutouts 2 inches apart on parchment paper-lined cookie sheets. Brush cutouts with egg mixture. Bake for 7 to 9 minutes or until edges are lightly browned. Remove and cool on a wire rack.

For filling, in large saucepan stir together the sugar, flour, and lemon juice. Add 4 cups of the blueberries. Cook and stir over medium heat until just thickened and bubbly. Remove from heat. Stir in remaining berries. Pour into crust. Bake for 10 minutes just until berries are heated through, covering edge of pie with foil, if necessary to prevent overbrowning. Remove to a wire rack. Top with cookie cut outs. Cool completely.

Sour Cream Cookie Dough: 
In large mixing bowl beat 1/2 cup butter, softened, with mixer on medium to high for 30 seconds. Add 1/2 cup sugar, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda, and a dash of salt; beat until combined. Add 1 egg yolk, 1/4 cup sour cream, and 1 teaspoon vanilla; beat until combined. Beat in 2 cups all-purpose flour. Divide dough in half; wrap and chill, if necessary, until easy to handle.

So here it is Presidents Day Weekend, and National Cherry Pie Day is only a few days off. Who can't help but remember the story about George Washington cutting down his father's Cherry Tree? He couldn't tell a lie, and for telling the truth -- that he did it -- his father forgave him. No punishment for cutting down the tree. O.k., we learned this at school..Alas, it's a myth that was perpetuated after Washington's death. Be sure and click the link. Still, for the sake, of this blog, I am combining the two holidays!

I'm not sure why National Cherry Pie Day shows up in February. Many markets carry fresh cherries from Mexico and countries in South America, so check around. Or, you can always wait and bookmark this recipe to make in the summer.

But, if you can get fresh cherries, I suggest you make Chocolate Cherry Pie. This recipe is from Allison Arevalo who posted this on Local Lemons several years ago.

This Chocolate Cherry Pie features fabulous cherries, rich dark chocolate, and a butter pie crust. I cannot tell a lie. It is positively sinful.The directions and photos on Local Lemons are outstanding.

I use pre-made pie crusts from Trader Joe's, but check the link if you want to make your own pie crust that includes graham cracker crumbs as well as a good flour. It definitely gives the pie crust more texture.

CHOCOLATE CHERRY PIE

Ingredients
2 pre-made deep dish pie crusts
2 1/2 pounds fresh cherries (about 2 pounds pitted)
1/2 cup agave nectar
4 Tbsp all-purpose flour
1/2 cup shredded chocolate (Mostly dark, with some milk chocolate mixed in, also chopped in food processor)

Directions

Filling
Pit cherries using cherry-pitter and put in large bowl. Add chopped chocolate, 4 Tbsp flour, and agave nectar. Gently toss until cherries are well coated.
Preheat oven to 400F.
With pre-made pie dough that's been rolled out. Fit into 9 inch pie dish. Carefully pick up and place in dish, cutting off overhang. Fill dough with cherry mixture. Roll out second piecrust and place on top of pie. Pinch sides closed with thumb and forefinger, and use sharp knife to cut three vents into top of crust. Brush with egg wash.
Bake for 25 minutes in middle of oven. Lower heat to 350F and bake for 25 more minutes.  

Photo: Local Lemons with permission

Today is National Pie Day. To be fair, there are multiple Pie Days, but that makes for so many more pie celebrations. Here's a retro Keebler Ad for 15 Minute Banana Cream Pie. As always, you can make your own ingredients from scratch, but it will take more than 15 minutes! This recipe uses a Chocolate "Ready Crust" from Keebler, but you can make your own chocolate crust. 

Keebler 15-minute Chocolate-Banana Cream Pie recipe

Ingredients
1 Keebler Ready-Crust Chocolate Pie Crust
1 package (4-serving size) instant vanilla pudding and pie filling
1 envelope (1-1/2 ounces) whipped topping mix
1-1/2 cups cold milk
1/2 teaspoon vanilla
2 medium bananas

Directions
In mixing bowl, combine pie filling mix, whipped topping mix, milk, and vanilla. Use an electric blender on low-speed until blended. Increase speed and beat until very thick, about 3 minutes.
Pour one-third of mixture into crust. Layer slices of banana on top, reserving 1/2 banana for garnish. Pour remaining filling into crust. Chill 2 hours.
Garnish with sliced banana and additional whipped topping (or whipped cream!), if desired.