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Post a pie recipe in appreciation of Pi Day
Posted on 3/14/23 at 11:55 am
Posted on 3/14/23 at 11:55 am
Deep Dish Snickers Pie
Six 1.56-ounce Snickers® candy bars, roughly chopped (about 2 cups), plus more for garnish
6 tablespoons unsalted butter, cubed
One 9-ounce package chocolate wafer cookies
1/2 cup dulce de leche
1/2 cup hot fudge sauce, warmed
1 cup crunchy peanut butter
One 8-ounce package cream cheese, at room temperature
1 cup confectioners' sugar
1 cup heavy cream
1/2 cup salted roasted peanuts, chopped
Preheat the oven to 350 degrees F.
For the crust: Melt 1 cup of the candy bars with the butter in a small saucepan over medium heat, whisking frequently, about 4 minutes.
Pulse the cookies in a food processor to fine crumbs. Drizzle in the candy mixture until the crumbs are completely coated. Firmly press the crumb mixture into the bottom and up the side of a 9-inch deep-dish pie plate. Bake until the crust is set, 10 to 12 minutes. Spread the dulce de leche over the warm crust with an offset spatula then drizzle with 1/4 cup hot fudge; set aside.
For the filling: Beat the peanut butter, cream cheese and sugar in a large bowl with an electric mixer on medium speed until combined. Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Fold in the remaining 1 cup chopped candy bars. Pour the filling into the crust, evening out the top with a spatula. Drizzle with the remaining 1/4 cup hot fudge sauce.
Make a decorative ring around the edge of the pie (do not cover the crust) with more chopped candy bars, overlapping them slightly. Inside that ring, make a second ring with the chopped peanuts. Chill until set, at least 4 hours and up to overnight.
Six 1.56-ounce Snickers® candy bars, roughly chopped (about 2 cups), plus more for garnish
6 tablespoons unsalted butter, cubed
One 9-ounce package chocolate wafer cookies
1/2 cup dulce de leche
1/2 cup hot fudge sauce, warmed
1 cup crunchy peanut butter
One 8-ounce package cream cheese, at room temperature
1 cup confectioners' sugar
1 cup heavy cream
1/2 cup salted roasted peanuts, chopped
Preheat the oven to 350 degrees F.
For the crust: Melt 1 cup of the candy bars with the butter in a small saucepan over medium heat, whisking frequently, about 4 minutes.
Pulse the cookies in a food processor to fine crumbs. Drizzle in the candy mixture until the crumbs are completely coated. Firmly press the crumb mixture into the bottom and up the side of a 9-inch deep-dish pie plate. Bake until the crust is set, 10 to 12 minutes. Spread the dulce de leche over the warm crust with an offset spatula then drizzle with 1/4 cup hot fudge; set aside.
For the filling: Beat the peanut butter, cream cheese and sugar in a large bowl with an electric mixer on medium speed until combined. Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Fold in the remaining 1 cup chopped candy bars. Pour the filling into the crust, evening out the top with a spatula. Drizzle with the remaining 1/4 cup hot fudge sauce.
Make a decorative ring around the edge of the pie (do not cover the crust) with more chopped candy bars, overlapping them slightly. Inside that ring, make a second ring with the chopped peanuts. Chill until set, at least 4 hours and up to overnight.
4
Posted on 3/14/23 at 11:59 am to SixthAndBarone
Banofee Pie
3 cups chocolate wafers, or chocolate covered digestive cookies
1/2 cup unsalted butter, melted*
1 cup dulce de leche or caramel sauce, *
2 bananas, sliced
1 1/2 cups heavy whipping cream, chilled
1/4 cup powdered sugar , (or confectioners sugar)
1 tsp vanilla extract
2 oz chocolate, (chips or chunks)
Prepare an 8 inch tart or pie plate by greasing with butter and set aside.
Process the cookies in a food processor until they turn into crumbs or put them in a ziplock bag and crush with a rolling pin.
Melt the butter and stir into the cookie crumbs until well combined. Line the pie plate with the cookie crumb mixture making sure it comes all the way to the top of the plate. Your pie crust should be approximately 1/4 inch thick. Refrigerate the crust at least 4 hours to set.
Melt the chocolate in a double boiler or in the microwave, then spread on a clean cookie sheet in a thin layer. Put the cookie sheet in the fridge to set for 1 hour. Remove from the fridge and drag the blade of your knife across the chocolate surface in smooth and firm movements to create curls. Once the curls are created, put them back in the fridge until needed.
Fill the pie crust with the prepared toffee filling and flatten with an offset spatula. Add a layer of sliced bananas.
Whip the heavy cream with icing sugar and vanilla until soft peaks form then top your sliced bananas with it. Use the back of your spoon to create swirls. Then top with chocolate curls. Chill banoffee pie in the fridge for two hours before serving to allow layers to set and flavours to meld.
3 cups chocolate wafers, or chocolate covered digestive cookies
1/2 cup unsalted butter, melted*
1 cup dulce de leche or caramel sauce, *
2 bananas, sliced
1 1/2 cups heavy whipping cream, chilled
1/4 cup powdered sugar , (or confectioners sugar)
1 tsp vanilla extract
2 oz chocolate, (chips or chunks)
Prepare an 8 inch tart or pie plate by greasing with butter and set aside.
Process the cookies in a food processor until they turn into crumbs or put them in a ziplock bag and crush with a rolling pin.
Melt the butter and stir into the cookie crumbs until well combined. Line the pie plate with the cookie crumb mixture making sure it comes all the way to the top of the plate. Your pie crust should be approximately 1/4 inch thick. Refrigerate the crust at least 4 hours to set.
Melt the chocolate in a double boiler or in the microwave, then spread on a clean cookie sheet in a thin layer. Put the cookie sheet in the fridge to set for 1 hour. Remove from the fridge and drag the blade of your knife across the chocolate surface in smooth and firm movements to create curls. Once the curls are created, put them back in the fridge until needed.
Fill the pie crust with the prepared toffee filling and flatten with an offset spatula. Add a layer of sliced bananas.
Whip the heavy cream with icing sugar and vanilla until soft peaks form then top your sliced bananas with it. Use the back of your spoon to create swirls. Then top with chocolate curls. Chill banoffee pie in the fridge for two hours before serving to allow layers to set and flavours to meld.
Posted on 3/14/23 at 12:05 pm to SixthAndBarone
Bob the Terrible's Mustard and Pickle Pie
pie crust
2 cauliflowers diced
4 pickles quartered
4 tbsp butter
4 tsp mustard
1 oz grape jam
cut it all up, put it in a pie crust, bake 325 40 minutes
pie crust
2 cauliflowers diced
4 pickles quartered
4 tbsp butter
4 tsp mustard
1 oz grape jam
cut it all up, put it in a pie crust, bake 325 40 minutes
Posted on 3/14/23 at 12:29 pm to SixthAndBarone
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