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Join me on my 52 Pies Project as I create a pie for each week of the year! YUM!

Dutch Apple Pie

1 · Nov 30, 2016 · 3 Comments

I posted a Dutch Apple Pie care package on Instagram and several people sent me messages wanting the recipe for the pie I featured.

Basically, I baked an apology pie for the kids at the foster home who witnessed my little “fainting spell” a few weeks ago. Wrapped it up, included some festive Thanksgiving napkins, disposable utensils and dropped it off Thanksgiving afternoon.

They were overjoyed! “Mrs. Aimee, don’t you worry about passing out- you can do it again if it means you’ll keep coming visit us and bring PIE!”.

“Mrs. Aimee, you make that thing yourself?!”

“I don’t really like turkey, but I love PIE!”

It’s amazing how baked goods can instantly turn a day that can be difficult for those not able to spend it with family into one of gratitude and happiness.

This Dutch Apple Pie will do that for you.

5.0 from 1 reviews

Dutch Apple Pie

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Prep time

15 mins

Cook time

50 mins

Total time

1 hour 5 mins

Slightly adapted from the Kraft Canada website.

Author: Aimee

Recipe type: Dessert

Serves: 1 pie

Ingredients

1 pre-packaged pie crust (or homemade)
1 8 ounce package cream cheese, softened
½ cup sugar, divided
1 egg
1 teaspoon vanilla
½ cup plus 2 tablespoons flour, divided
1 teaspoon ground cinnamon
½ teaspoon nutmeg
4 apples, peeled, thinly sliced (I use a combination of Gala and Figi)
½ cup packed brown sugar
½ cup rolled oats
½ cup cold butter, cubed

Instructions

Heat oven to 375 degrees.
Add the pie crust to a 9-inch pie plate. If using pre-packaged, you'll use only one crust of a 2 crust package. Prick the bottom and set aside.
Beat the cream cheese and ½ cup of sugar with mixer until blended. Add egg and vanilla. Spread onto the bottom of the crust.
Mix the remaining sugar, flour, cinnamon and nutmeg. Toss in the apples, making sure to evenly coat with the sugar mixture. Spoon over cream cheese layer. Mix the remaining flour, brown sugar and oats in medium bowl. Cut in butter with pastry blender until the mixture is crumbly and resembles coarse crumbs. Sprinkle over apples. Cover with aluminum foil.
Bake at 375 degrees for 20 minutes covered, remove the foil, and bake an additional 30 minutes, or until the apples are tender.

Super easy and a modified version of this tried and true pie.

I tweaked a few things, but assembled as instructed. In the future, though I think I’ll divide the cream cheese and layer apples in between. As is, it get a couple of bites that are apples with a whole lotta cream cheese. Which is fine, but it’s bit more like an apple cheesecake bite rather than pie.

I made two. One to give, and one to enjoy.

Those are the things you do when your husband is away working on Thanksgiving Day. You enjoy an entire pie all to yourself. And maaaaybe you save a slice for him, too. Maybe.

Here’s the package I dropped off for the kids. Nothing like a photo taken on the seat of your car. Ha!

I hope you had a terrific Thanksgiving!

I’ve been busy decorating our house for Christmas all week for our first holiday party of the season this weekend and I’m pooped.

But, I’ll have lots to share with you in the next few days.

Christmas is my absolute favorite!

Buttermilk Crust Tomato Pie

0 · Jun 16, 2016 · 1 Comment

Sweet, sweet, summertime

with tomatoes ripening on the vine,

red and delicious, or green if you choose

when you put them in a pie, you have nothing to lose.

Don’t sound the alarms. I am not using you as my guinea pig for a future food poetry endeavor. I promise we’re really going to talk about the Buttermilk Crust Tomato Pie, but somehow, I got a little carried away playing a little game of rhyme time.

And then it got me thinking….while I don’t necessarily think I should pitch a new cookbook with rhymes corresponding with the recipes, I do think I myself would enjoy reading a cookbook of rhyming recipes or funny songs.

Biscuits, biscuits, biscuits with jelly,

add butter or jam, just get in my belly.

So light, so fluffy, so incredibly good,

if allowed seconds, you definitely should!

Ok, I’ll stop. But just know if you give me a topic, any topic at all, I can make you a rhyme or sing you a song. Ask my husband. I dance around the house singing songs to the dogs all. day. long.

It’s a really good thing he finds my songs cute, because otherwise, I’d probably struggle finding someone to put up with them. And bless my sweet little dog’s hearts….they put up with me, too.

This pie came from my grandmother’s recipe box and is no less than 50+ years old. I needed a recipe that would work for a light lunch, brunch type scenario and she recommended her favorite “tomata pie”.

When I heard her say it I thought it sounded terrible. Tomatoes??? But she insisted that it’s light and refreshing and perfect for brunch on the back porch.

So I gave it a whirl.

I braced myself for some naysers and was fully prepared to blame my grandmother and her misadvise, when low and behold everyone raved about the darn pie.

High five granny!

Buttermilk Crust Tomato Pie

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Prep time

10 mins

Cook time

35 mins

Total time

45 mins

Author: Aimee

Recipe type: Entree

Serves: 6-8

Ingredients

Buttermilk Crust:
2 ½ cups all-purpose flour
2 teaspoons salt
2 teaspoons sugar
1 cup unsalted butter, cold and cubed
6-8 tablespoons whole buttermilk, chilled
Filling:
3-4 green tomatoes, peeled and sliced
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon fresh basil
½ teaspoon oregano
2 tablespoons corn starch
¼ cup Vidalia onion, diced
¼ cup mayonnaise
1 cup grated Cheddar cheese

Instructions

For the crust: Combine the flour, salt and sugar in a medium sized bowl. Using a pastry blender, cut in the butter until it resembles coarse crumbs. Gradually add the buttermilk, until a dough ball comes together. Turn dough out onto a lightly floured surface. Divide in half; shape into 2 disks. Cover with plastic wrap and refrigerate for at least 30 minutes.
Preheat oven to 400 degrees.
On a lightly floured surface, roll the dough to cover a 9 inch pie plate. Bake the crust at 400 degrees for 5-7 minutes, or until lightly golden.
Reduce the oven heat to 375 degrees. In a medium bowl, add the seasonings to the onions. Layer the tomatoes with the onion mixture on top. Combine mayonnaise and cheese and spread evenly over the tomatoes extending to the edge of the crust. Bake for 30-35 minutes.

A couple of notes here, though.

You’ll see that I have red tomatoes photographed, but I’m using green tomatoes in the recipe. I did this on purpose. Because green tomatoes are a bit more firm, I used them to get the pie from turning into a soggy mess. Doing so will give your pie a bit more of a tart taste, however. I used the small red tomatoes for the photograph, because, well, red is prettier than green and I liked their petite size.

Purely aesthetics.

You can use either, just be sure to salt and drain your red tomatoes if you end up using those. Red or green, you’ll want to remove the seeds as well.

Ever had Tomato Pie before?

Bacon Cheeseburger Pie

1 · May 25, 2016 · Leave a Comment

I need to talk to y’all about my Bacon Cheeseburger Pie.

If you watched on QVC, you witnessed a Bacon Cheeseburger Pie that was made for television! It’s ooey gooey cheese and flakey butter crust was everything Bacon Cheeseburger Pie dreams are made of. And while it’s deliciousness did indeed warrant a happy dance, that’s not exactly what MY pie looks like.

You see, the Bacon Cheeseburger Pie that you will find in Picnics, Potlucks & Porch Parties only contains one crust. When I saw the pie for the first time on national television, it took me a minute to decide whether I should say anything. And by the time I thought “oh, this will be a perfect time to tell you that the pie has many options- single crust, double crust, mixed cheeses, etc…the options are limitless” we had already moved onto the next recipe.

Sigh.

I’ve gotten a few requests for the recipe while you guys wait to get your copies of the book and I thought I’d go ahead and share the recipes, some photos of my pie, and to make sure you knew that the pie was altered a bit.

Bacon Cheeseburger Pie

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Bacon Cheeseburger Pie as seen on QVC!

Author: Aimee

Recipe type: Savory Pie

Serves: 6-8

Ingredients

1 uncooked pie crust (store bought or prepared)
1 pound lean ground beef
1 onion, chopped
5 slices bacon, chopped
⅓ cup panko bread crumbs
1 teaspoon yellow mustard
3 tablespoons barbecue sauce
1 tablespoon ketchup
2 teaspoons Worcestershire sauce
½ teaspoon black pepper
2 cups shredded cheddar cheese
1 egg
¼ cup milk
fresh basil, garnish (optional)

Instructions

Preheat oven to 400 degrees.
Brown ground beef, onion and bacon; drain well. Remove from heat and stir in bread crumbs, mustard, barbecue sauce, ketchup, Worcestershire and pepper. Place mixture in prepared pie crust.
In a small bowl, combine cheese, milk and egg. Spread over meat mixture.
Cover the edges of the pie crust with foil or a pie shield to prevent over browning. Bake 15 minutes, remove foil and bake an additional 15 minutes.
Garnish with a sprig of fresh basil.

The QVC food stylist did such a phenomenal job preparing the pie for its on air presentation that I sort of wish I had added the top crust in the first place. It was gorgeous and I wouldn’t have been so stumped that my pie had an extra crust. When I first made this pie, though, I was going for the golden brown hardened cheese topping that you get from baking something like a Shepherd’s Pie. And to be honest, I only had one stick of butter and my no fail crust recipe calls for a stick of butter….for one crust not two.

What I do love is that we both now know that you can do whatever your little heart desires!

One crust, two crusts, mini crusts and bake them into ramekins for individual portions. You have options!

Options are a really great thing, and gives you so much freedom to make a recipe your own.

Do you forgive me for not giving you 2 crusts?? 🙂

Chocolate Chip Almond Pie

0 · Feb 17, 2016 · Leave a Comment

You guys, it’s a little crazy that today’s Chocolate Chip Almond Pie brings us to number 30 of the 52 Pies Project. Thirty pies!!! No wonder my clothes don’t fit.

I’ve gotten better about getting them photographed and getting them out of my house, but sometimes, I take a bite of one of the pie slices, you know for quality control, and it’s soooo so good that half the pie ends up staying at my house. This means that only half a pie departs from my tightly gripped little fingers.

It’s a sad situation.

Also? It’s very hard to give away pies during the month of January. People are deeply involved in their New Year’s resolutions and here I come, with a pie in hand, trying to get them hop off the resolution band wagon with me. You’ll notice I didn’t do a pie a week in January for precisely that reason. I know my willpower and know that I can’t have a pie a week in my house.

I, did, however make an exception for Mardi Gras. Because, well, Mardi Gras.

I have also found that most people are willing to splurge for Mardi Gras!

Then, I made another exception with this Chocolate Chip Almond Pie. This week is my birthday week and while I still don’t need to be consuming an entire pie, I’m going to celebrate all week long. Starting with this pie.

This Chocolate Chip Almond Pie is a deviation from an old Southern pie recipe found in a little cookbook called Miss Daisy’s.

It’s a wonderfully easy, rich and delicious chocolately pie to appease your chocolate cravings. And….if you have leftover chocolate from Valentine’s Day, it’s a perfect use for melting down some of those chocolate bars rather than just consuming them one after one!

Chocolate Chip Almond Pie

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Prep time

10 mins

Cook time

5 mins

Total time

15 mins

Adapted from Miss Daisy's Cookbook, published 1978.

Author: Aimee

Serves: 6

Ingredients

3 XL Hershey's chocolate bars with almonds (3-4 pieces reserved for topping)
½ cup mini marshmallows
½ cup milk
1 cup heavy cream, whipped
½ cup chocolate chips
¼ slivered almonds (garnish)
1 baked graham cracker crust

Instructions

Melt the chocolate bars and marshmallows in milk in top of double boiler. Cool. Fold in the whipped cream and chocolate chips. Pour mixture into graham cracker crust. Sprinkle a small handful of chocolate chips onto the pie, garnish the top of the pie with the slivered almonds and a heap of roughly chopped hershey bar pieces. Refrigerate for at least 4 hours. Serve chilled.

The combination of the graham cracker crust combined with the creamy chocolately goodness reminds me a bit of a chocolate silk pie. So, so good!!

It’s a bit rich though, so consider serving alongside some ice cold milk, or with a scoop of ice cream.

Mardi Gras King Cake Pie

1 · Jan 25, 2016 · 2 Comments

This year Mardi Gras is falling ridiculously early. Maybe I’ve just been so busy with other things but every time I see friends all decked out in their Mardi Gras ball gowns, I think “crap, it’s almost over and I haven’t even decorated my porch”. Sigh. While I have given up on my porch, I have NOT given up on trying out a Mardi Gras King Cake Pie.

While fitting for the 52 Pies Project, this pie is not entirely of my own creation. I saw a post in the food section of Nola.com for a King Cake Pie sometime last year and thought it was interesting, but never made time to actually recreate it.

I changed up a few things, including using an imitation rum extract rather than actual dark rum so you’ll notice that the coloring of my pie differs greatly. My pie is also non-alcoholic and I think the rum flavoring is a bit more subtle. Same goes for my pie crust, I used a pie shield to keep from getting such a dark crust. I also increased the spices, too.

But other than that, same pie. Ha!

Mardi Gras King Cake Pie

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

Adapted from Susie's King Cake Pie on Nola.com

Author: Aimee

Recipe type: Dessert

Serves: 6-8

Ingredients

1 (9-inch) pre-baked pie crust, cooled
1 package (8 ounces) cream cheese, softened
¾ cup granulated sugar
¼ teaspoon kosher salt
½ teaspoon vanilla extract
1 teaspoon ground nutmeg
1 teaspoon cinnamon
Zest of one lemon
3 eggs
1 cup heavy cream
1 tablespoon imitation rum
½ teaspoon fresh lemon juice
Sanding sugar for topping, purple green and yellow

Instructions

Preheat oven to 325 degrees.
Bake the pie crust until lightly browned, about 15 mins. Allow to cool completely.
In the bowl of a mixer, beat cream cheese with sugar, salt, nutmeg, cinnamon, vanilla, and lemon zest. Add eggs one at a time, then add in the heavy cream, rum, and lemon juice. Stir until well combined.
Pour filling into cooled, pre-baked pie shell. Using a pie shield to keep the edges from over-browning, bake on middle rack in oven for 40-55 minutes. The pie is done when the edges are set but the center still a bit jiggly. It will continue to firm and set as it cools.
Allow the pie to cool completely on a wire rack, 2 to 3 hours, before adding the sanding sugar in whatever pattern you like.
Note: The pie must be refrigerated for storage, but under refrigeration the sugar may bleed and cause the colors to run. Decorate the pie just before serving or transporting.

While the flavors are similar to a King Cake, this pie reminds me more of a king cake custard type of pie. The filling is rich and creamy with a hint of rum and lemon, swirled with just enough cinnamon and nutmeg to mimic the traditional filling nestled inside the flaky layers of a traditional King Cake.

Where you can get creative is with the topping!

I printed out a Mardi Gras mask onto card stock and created a template for my pie.

You’ll cut it out the mask, then a second copy with the mask cut out but the surrounding in tact. Basically, a stencil. Sprinkle the sanding sugar around the mask, then put your stencil down and sand the mask. Remove the eyes and sand those. I took a step further and outlined my mask with royal icing but that’s totally optional. I felt it needed a little more definition.

I’m crazy excited about how it turned out! Super easy and oh so festive!!

Speaking of King Cake, I’m taking my first ever culinary class at the Louisiana Culinary Institute this week. Guess what we’re making? King Cake! We’ll be making a traditional Pithivier (French) king cake and a New Orleans style king cake. Be sure to follow along on Instagram, I’ll be sure to share some photos.

Best Little Buttermilk Pie

0 · Jan 12, 2016 · 2 Comments

Truth.

I’ve never had a Buttermilk Pie, so the fact that I’m calling this pie the “Best Little Buttermilk Pie” is probably a little far fetched. However, the pie is ridiculously good.

And easy.

I have decided that until I have a better version, I’m going to call this pie the Best Little Buttermilk Pie. When I do find one that’s better? I’ll call it Better than the Best Little Buttermilk Pie. Better than that pie? Best Ever Buttermilk Pie. And even better than that one?

Okay, okay. You get the picture.

I’m completely prepared to continue testing Buttermilk Pies until I find “the one” that supersedes all buttermilk pies.

I mainly made this pie because both my husband and I have never had one before. I overhead some ladies chatting at a luncheon I was at a couple of weeks ago about who was making their famed buttermilk pie. I heard “famed” and immediately bounced over to the table, introduced myself, and demanded the recipe to the pie.

Demanded is a bit of a stretch but I did beg a bit.

Today I bring you Mrs. Martha’s Buttermilk Pie. Martha was the name of the lady who graciously offered me her family recipe and Miss Martha, if you’re out there reading this today, thank you for being so kind to lend me your pie recipe.

I owe you a slice!

Best Little Buttermilk Pie

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Prep time

20 mins

Cook time

45 mins

Total time

1 hour 5 mins

Adapted from Mrs. Martha's Famed Buttermilk Pie.

Author: Aimee

Recipe type: Dessert

Serves: 8

Ingredients

1 package refrigerated pie crusts
2 cups sugar
¼ cup flour
3 eggs
¾ cup buttermilk
1 stick butter, melted
1 teaspoon vanilla extract
zest of one lemon
1 teaspoon lemon juice
½ cup toasted pecans, chopped
homemade whipped topping, optional

Instructions

Preheat oven to 350 degrees. Whisk together the sugar and flour. Whisk in the eggs, butter, buttermilk and vanilla. Add the lemon zest and juice. Stir until combined. Pour into an unbaked pie crust. Sprinkle the toasted pecans on top of the pie filling. Bake at 350 degrees for 45-55 minutes using a pie shield or with aluminum foil shielding the edges. Remove when pie is almost set (it shouldn't be extremely jiggly). ***Monitor the pie for over- browning beginning at 30 minutes.
Let cool for at least 1 hour and store in the refrigerator prior to serving.
Garnish with whipped topping.
Note: To toast the chopped pecans, spread them evenly in a shallow baking pan. Bake the pecans in a 350 degree F oven for 5 to 10 minutes or until they're browned, stirring the pecans once or twice during the baking time.

Now, Mrs. Martha didn’t add pecans to her pie but I chose to do so because the baking of the delicate topping of the pie could potentially stress me out. You can omit the pecans if you’d like, or if you’re allergic, just know that you’ll need to keep an eye on it as it bakes and you may need to add some aluminum foil to shield the pie during the final minutes it’s in the oven if you see that it is browning too quickly.

The top of the pie should be lightly browned.

I also modified the amount of buttermilk a bit because I was worried the pie would taste too, well, buttermilk-y.

Have you ever experienced a buttermilk pie before? I’m pleased to say that this pie tastes nothing like eating straight buttermilk and more like a sweet custard type of pie (thanks sugar and eggs!).

I hope your year is off to a fantastic start! I apologize for being a little absent over the holidays. I have finally wrapped up my new picnic cookbook (details coming soon!) and am easing back into the blogging groove and stepping off the struggle bus.

It feels good to be back on the 52 Pies Project wagon!!

Tiramisu Pie

0 · Nov 16, 2015 · 4 Comments

Do I have a surprise for you today! It’s Monday. It’s time for another pie. Put those things together and what do you get? A Monday Tiramisu Pie kind of day! Trust me. You’re going to want to kick your pecan and pumpkin pies to the curb this holiday season for the Tiramisu Pie with holy freaking amazing chocolate shortbread cookie crust.

Let’s get started, shall we?

It all started with a box of Pepperidge Farm chocolate collection shortbread cookies. Initially, I was just going to eat the cookies because well, um, cookies are for eating. But, they’re also for pie crusts. Just think about the graham cracker crust- it all starts with graham cracker cookies. And this pie? Well, it started with a box of Thin Mint girl scout cookies. It used to be my favorite pie, but now my friends, the Tiramisu Pie has moved to the top.

Crunchy cookie crust with a irresistibly creamy mascarpone filling, topped with a lightly chocolate flavored whipped topping….seriously, can there be anything better? It’s just the right amount of chocolate, too. So if you’re in the mood for a bit of chocolate but a bit of cheesecake-ish pie, this is the pie. I repeat, this. is. the. PIE!!

Tiramisu Pie

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Prep time

1 hour 30 mins

Total time

1 hour 30 mins

Author: Aimee

Recipe type: Dessert

Serves: 8

Ingredients

CRUST
1¾ cup crushed chocolate shortbread cookies (I used an entire box of Pepperidge Farm Chocolate Collection cookies- minus about 3-4 cookies)
1⁄4 cup butter, melted
2 tablespoons sugar
FILLING
1 (3.3-ounce) box white chocolate instant pudding mix
1 1⁄2 cups heavy whipping cream
1½ (8-ounce) containers mascarpone cheese
1⁄4 cup confectioners’ sugar
TOPPING
1 1⁄2 cups heavy whipping cream
2 tablespoons cocoa powder
¾ cup confectioners’ sugar
Garnish: grated semisweet chocolate, additional shortbread cookies

Instructions

To prepare crust: Preheat oven to 350 degrees. In a medium bowl, combine cookie crumbs, melted butter, and sugar. Press crumb mixture into bottom and up sides of a 9-inch deep-dish pie plate. Bake for 8 minutes; set aside to cool.
To prepare filling: In a medium bowl, combine pudding mix and cream. Beat at medium speed with an electric mixer until soft peaks form. Add mascarpone, beating until well combined. Beat in confectioners’ sugar. Spoon filling into prepared crust and refrigerate for 1 hour.
To prepare topping: In a medium bowl, combine cream and cocoa powder. Beat at medium-high speed with an electric mixer until soft peaks form. Add in the confectioners’ sugar and beat until stiff peaks form. Spread cream mixture over pie filling. Garnish with grated chocolate and a couple of cookies (optional)

Did you know that the word “Tiramisu” means “pick me up” or “lift me up” probably because traditionally it involves layers and layers of sponge cake, but I feel like this Tiramisu Pie is going to equally say “pick me up and EAT ME”. So, it’s sort of saying the exact same thing.

Please tell me you’ve never had this pie before. If you have, still tell me you’ve never had it so I can continue to think I’m a genius for creating the Italian treat in pie form!

Sweet Potato S’mores Pie

0 · Oct 22, 2015 · Leave a Comment

Today’s 52 Pies Project + Sweet Potato S’mores Pie recipe post is extra special because it’s also being entered in the Wayfair Battle of the Pies contest! There are 40 bloggers competing and the competition as you can imagine is pretty stiff. Wondering why I choose a sweet potato pie as my entry?

One potato, two potato, three potato, S’mores!!!

I originally had a different pie in mind but unfortunately (well, fortunately actually) it has made its way into the finals of another pie contest and mum is the word for a bit longer.

Therefore, I needed a pie for this battle. With the holidays fast approaching all I can really think about lately is my beloved sweet potato casserole. It’s honestly my favorite part of Thanksgiving and Christmas dinners. We always top with it marshmallows and it sort of got my brain thinking….why not make a sweet potato pie with marshmallows, and thus the Sweet Potato S’mores Pie was born.

It’s not really that far of a stretch once you start thinking marshmallows, to then think of s’mores. So let’s get down to the nitty gritty of the pie.

This pie begins with a baked cinnamon graham cracker crust, a layer of chocolate, creamy and rich sweet potato filling, then topped with toasted marshmallows and finished off with chocolate shavings.

Oh. my. yum!

Sweet Potato S'mores Pie

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Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

Author: Aimee

Recipe type: Dessert

Serves: 8

Ingredients

1 1⁄4 cups graham cracker crumbs
4 tablespoons unsalted butter, melted
3⁄4 cup plus 2 tablespoons sugar, divided
1 1⁄2 teaspoons ground cinnamon, divided
1 1⁄4 teaspoons kosher salt, divided
2 (4-ounce) semisweet chocolate bar
2 cups cooked puréed sweet potato (about 3-4 sweet potatoes)
¾ cup condensed milk
3 large eggs, lightly beaten
1⁄2 teaspoon ground nutmeg
2 cups miniature marshmallows

Instructions

Preheat oven to 350°. Spray a baking dish with nonstick cooking spray. Set aside.
In a medium bowl, stir together graham cracker crumbs, melted butter, 2 tablespoons sugar, 1⁄2 teaspoon cinnamon, and 1⁄4 teaspoon salt until combined. Using the bottom of a measuring cup, firmly press mixture into bottom of the pie plate and slightly up the sides.
Bake until light golden brown, approximately 12 minutes. Let cool completely on a wire rack.
In a small microwave-safe bowl, microwave chocolate in 30-second intervals until melted, stirring in between each interval. Spread chocolate mixture evenly over cooled crust. Freeze until firm, 10 to 15 minutes.
In a medium bowl, whisk together sweet potato, remaining 3⁄4 cup sugar, remaining 1 teaspoon cinnamon, remaining 1 teaspoon salt, condensed milk, eggs, and nutmeg until smooth. Pour sweet potato mixture over chocolate layer.
Bake until center is set, 45 to 50 minutes. Let cool completely on a wire rack then refrigerate at least 3 hours. Sprinkle evenly with marshmallows.
Bake at 350° until marshmallows are lightly toasted, approximately 5 minutes. Set the oven to broil for a deeper toast- but watch carefully not to overdo it.
Garnish with chocolate shavings, if desired.

So, I’m baking this pie and the entire house smells like baked sweet potatoes and my husband declares that he’s never even had sweet potato pie. Never ever? Never. Let me just put this out there right now. If you are acustomed to either a store bought sweet potato pie, or you’ve never had sweet potato pie- having this pie as your first encounter will forever set the bar incredibly high. And I’m not saying that because I’m biased, I’m saying that because my husband ate 2 pieces and then asked if he could have it for breakfast.

I can’t remember a pie that he’s requested for breakfast! Except, for maybe, this pie. However, that quite possibly could’ve been because my foot was broken and the likelihood of me making anything for dinner much less breakfast was sparse.

Do you have a favorite pie recipe you whip out for the holidays? Willing to give this Sweet Potato S’mores Pie a whirl?

Be sure to check out the #WayfairPieBakeoff hashtag on social media to see all the pie posts. It’s the most delicious round up!!!

Disclaimer: This post is being sponsored as part of my affiliation with the Wayfair’s Homemaker Program. All thoughts and opinions are entirely my own.

Blackberry Pie Bars

0 · Sep 14, 2015 · Leave a Comment

While I totally get that we should be moving toward Fall flavors, it’s still ridiculously hot and sunny here and I just can’t quit summer…yet. Next week I’m going to make a real, tried and true effort of transitioning into Fall. I’m even going to force myself to bring out the pumpkins. But today, I’m delighting in these Blackberry Pie Bars and spending a few last moments with my coastal looking front porch decor.

Blackberries are about the one thing I can remember my mother baking routinely. We had several bushes that would produce blackberries along the fence line and during their peak season she would hurry out and pick them fresh, then hurry back and bake a pie. Or two. Or ten.

I don’t really like blackberries to be honest. It’s the same issue I have with strawberries. I love the taste, but I do not care for the seedy texture. If you’re a blackberry lover, you’ll want to increase the quantity I’ve used in this recipe, but if you’re like me and just like a faint blackberry taste and a pie bar not overpowered by the fruit…you’re in for a treat!

I remember reading a study about how blackberries contain the most cancer fighting antioxidants of all the berries, but did you know that the berries can be used to color your hair? An English herbalist recommended boiling the blackberry leaves in a lye solution in order to make your hair black. I cannot confirm nor deny this allegation but find it quite interesting!

The Blackberry Pie Bars are quite easy to make and I first made them a few weeks ago when my publishers were in town to sign my book contract. I prepared these little pie bars, swirling a bit of whipped cream to each and garnishing with a tiny sprig of mint….to which they said “oh, are you getting ready for a photo shoot?” and I replied “oh no, those are for you!”. Moral of the story? These pie bars look elegant enough to impress your guests!

Hosting a baby shower? These would be a delicious addition to your festivities. Got someone special coming over for brunch? Make these. Mother’s Day tea party planning? You guessed, these are a pretty little winner.

Blackberry Pie Bars

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

A dessert or a delicious companion for brunch.

Author: Aimee

Recipe type: Dessert

Serves: 10-12

Ingredients

1½ cup sugar, divided
1 teaspoon baking powder
3 cups all-purpose flour
¼ teaspoon salt
2 sticks unsalted butter, cold & cubed
1 egg
zest and juice of one lemon
1½ cups fresh blackberries (can use frozen)
4 teaspoons cornstarch

Instructions

Preheat oven to 375 degrees and prepare a 9x13 baking pan with non-sticking cooking spray.
In a large bowl, whisk together 1 cup of sugar, baking powder, flour, salt and lemon zest. Using a pastry blender, incorporate the cubed butter and egg into the dry ingredients until it's crumbly. In another bowl, combine the lemon juice, cornstarch and remaining sugar. Gently toss with blackberries. Pat half of the dough mixture into the pan. Top with blackberries, then crumble over the rest of the dough. Bake until the top is golden brown, approximately 35-40 minutes. Let them cool completely, then place in the fridge for at least 2 hours before serving. Cut into small bars and garnish with homemade whipped cream and mint (optional).

These bars are best served chilled and incredibly delicious with coffee or tea.

I have one more best suited for summertime pie and then I’ll be shifting the pies to Fall. Pinky promise.

Cherry Cheesecake Pie

0 · Sep 1, 2015 · Leave a Comment

You guys, Labor Day weekend is THIS weekend. Holy cow, it just snuck right up on me. But don’t fret! I’ve got a Cherry Cheesecake Pie that is perfect for any bbq’ing or picnic’ing plans you might have. It’s easy, it’s delicious, and the best part is that it requires very little laboring!

Until yesterday I didn’t even know if my husband would be around for Labor Day since LSU plays their first game this Saturday and he’s been working round’ the clock like a mad man. I was totally anticipating hanging out with my neighbors BUT, he mentioned last night that his office will be taking off and he’ll be around to help me with some cookbook projects. And eat pie. Hooray!

Cherry Cheesecake Pie

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Prep time

10 mins

Cook time

8 mins

Total time

18 mins

Author: Aimee

Recipe type: Dessert

Serves: 8

Ingredients

1 graham cracker pie crust (homemade or store bought)
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
¼ cup lemon juice
1 can (21 ounces) cherry pie filling

Instructions

In the mixing bowl of an electric mixer, beat the cream cheese until light and fluffy. Add the condensed milk and lemon juice and continue to beat until well combined and creamy. Pour into the prepared pie crust and refrigerate for at least 4 hours, or overnight if you have the time.
*Cooking time assumes that you are baking the graham cracker crust for 6-8 mins until lightly golden. Store bought crust makes this pie no bake!*

I love this pie for a couple of reasons.

I love cherries.

It’s easy as pie.

If you purchase a store bought pie crust, it’s no bake!

It matches my new vintage juice glasses. Are those not the cutest things you’ve EVER seen???

Cherry Cheesecake Pie reminds me of Christmas.

Whoa, wait. Did she say Christmas?

Yep. Christmas. But let me explain.

Every Christmas my grandmother makes individual-pop- them- right- in- your- mouth miniature cheesecake bites. She prepares them in mini muffin wrappers and rather than having one cherry cheesecake pie, you get your choice of cherry, strawberry, blackberry, blueberry, pecan praline or just plain cheesecake. She uses vanilla wafers as the crust and it’s sort of ridiculous how excited we all get over something that is so ridiculously easy to make. But I’m telling you, when the tray of cheesecakes comes out so does everyone’s need for cheesecake.

I’ve adopted the mini cheesecakes into my holiday parties and it’s always a hit.

Anything that doesn’t require a fork is a win in my book.

Disclaimer: You’re going to need a fork for the pie I have featured today but if you’d like to make the miniature versions for your Labor Day plans, just fill a muffin liner with one vanilla wafer then top with this same cheesecake mixture. Refrigerate as instructed and top with any desired fruit topping you’d like.

Old Fashioned Blueberry Pie

0 · Aug 5, 2015 · Leave a Comment

Does the end of summer have you singing the blues? Here in the south, we still have a few more months of summer heat and to be honest, the only kind of blues I’ll be singing with the departure of summer is to the tune of this Old Fashioned Blueberry Pie.

The summers here are brutal. You can literally fry an egg on the sidewalk brutal. We have been walking the dogs after 8pm each night, because any earlier and you will melt. Add to that my heart condition that prevents me from overheating (it’s a long story), and 3 dogs on the top of the breed list for heat stroke….and we’ve been hiding indoors a lot!

This Old Fashioned Blueberry Pie is super simple to make and allows fresh blueberries to be the star of the show. It’s the perfect end of summer pie!

Old Fashioned Blueberry Pie

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

Author: Aimee

Recipe type: Dessert

Serves: 8

Ingredients

1 box refrigerated pie crust (containing 2)
¾ cup of sugar + 1 teaspoon for topping
2 tablespoons cornstarch
1 teaspoon ground cinnamon
½ cup water
2½- 3 cups blueberries
1 tablespoon fresh lemon juice

Instructions

Preheat the oven to 425 degrees.
Line a pie plate with one of the pie crusts and set aside.
Prepare the filling by combining the sugar, cornstarch, cinnamon and water in a medium saucepan over medium high heat. Heat rapidly, stirring occasionally until thickened. Allow to cool, then add the berries and lemon juice.
Pour into the pie crust. Either place the remaining crust on the top, crimping the edges and cutting slits in the center for venting, or use cookie cutters to cut out shapes/words and place over the filling. Sprinkle with the teaspoon of sugar over the top.
Place pie on a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees, shield the pie edges with a pie shield or aluminum foil to prevent excessive burring and bake for an additional 20-25 minutes, or until golden brown and blueberries are bubbling. Allow to cool before serving.

While pies are typically used as desserts, I could see sharing this one at your next brunch. I mean, it’s not much different than offering a blueberry parfait, or a blueberry biscuit. You’re still getting your blueberries.

And just look how cute it looks with letters!

I bought the letters to spell out “Happy”, too. Spell out “I love you” for a special anniversary, “get well” when a friend is ill, “hello” when you just want to drop off a pie to someone and well, say hello.

I think I’ll have to watch myself for worry I’ll become obsessed with pie wording.

It’s just so fun.

Are you ready for the Fall or are you sad to see Summer go?

Caramel Apple Pecan Pie

1 · Jul 27, 2015 · 3 Comments

I debated waiting until the Fall to make this Caramel Apple Pecan Pie, but I recently photographed a Caramel Apple Dip for our Fall Junior League newsletter and had a ridiculous amount of apples still lingering around so I thought why not? Making the dip had me wanting it in pie form, so you know the only logical thing I could do….make the dip in pie form.

When we were chatting about which recipe from the River Road cookbook collection to feature for the newsletter, we were thinking Fall = apple picking. Apple picking and hayrides, football games and tailgating. Basically, the most wonderful time of the year. It’s still obnoxiously hot here so making this pie had me longing for the cooler temperatures that come along with the apple picking, hayrides and tailgating. To get me in the spirit, I seriously had to crank the air down a few degrees and close all the curtains, otherwise baking an apple pie in 100 degree weather seemed a bit ridiculous. I sort of just pretended that it wasn’t fry an egg on the pavement hot outside.

The Caramel Apple Pecan Pie is basically a jazzed up apple pie. Or a jazzed up pecan pie. Or an apple pie on a date with a pecan pie. However and whatever you want to call it, call this pie a favorite.

5.0 from 2 reviews

Caramel Apple Pecan Pie

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

Author: Aimee

Recipe type: Dessert

Serves: 8

Ingredients

1 refrigerated pie crust
3 apples, cored sliced and peeled
¼ cup caramel sauce
¼ cup butter
¾ cup sugar
2 large eggs
½ tsp vanilla extract
1 tsp salt
¾ cup chopped pecans

Instructions

Preheat oven to 400 degrees. Fit piecrust into a 9-inch pie plate. Prick bottom and sides of piecrust with a fork. Bake at 400 degrees for 6- 8 minutes until lightly browned; cool on wire rack.
Combine caramel sauce and butter in a large saucepan over medium heat. Cool, stirring constantly until butter is melted and completely combined. Remove from heat.
Stir together sugar, eggs, vanilla extract and salt; pour into caramel mixture blending thoroughly. Stir in pecans and pour into prepared pie crust.
Bake pie at 400 degrees for 10 minutes. Reduce heat to 350 and bake 30-04 more minutes, shielding edges of crust with aluminum foil or a pie shield to prevent excessive browning. Bake until apples are tender and pie is bubbly. Allow to cool on a wire rack.

Ooey gooey, sweet caramel deliciousness. Top with a bit of whipped cream to balance out all the sweetness and you’re in for a treat. If you’re feeling really indulgent serve it warm alongside a scoop of ice cream.

Each bite includes a tender apple, a bit of pecans, and a touch of sweetness encased in a flakey crust.

Oh dear caramel apple goodness.

Tell me I’m not the only one ready for Fall?

Orange Push Pop Pie

0 · Jul 21, 2015 · Leave a Comment

I may have skipped a pie last week, but I’ve got 2 coming up this week that I’m quite positive might make up for it. Picture this: me feverishly typing while licking my lips in anticipation of these four little words….Orange Push Pop Pie.

That’s right, I made the beloved orange push up ice cream into a pie!

I can’t tell you how many times growing up that I stood in front of the ice cream truck, holding up the line because I couldn’t decide between a fudge popsicle, a Drumstick, or the orange push up pop. Often times when I just couldn’t decide I’d get one chocolate option and I’d also get the push pop because I knew that if I skipped the push-up I’d regret it. Yet, each time I got the dreamy orange treat, I’d always fail to remember how annoyed I’d get once the paper started getting soggy.

Let me tell you a secret about this pie. There will be no soggy paper around these parts!

Orange Push Pop Pie

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Prep time

10 mins

Cook time

8 mins

Total time

18 mins

Author: Aimee

Recipe type: Dessert

Serves: 8

Ingredients

Graham Cracker Crust:
1¼ cups graham cracker crumbs
⅓ cup of sugar
⅓ cup of butter, melted
Pie:
6 ounces orange juice concentrate, thawed
1 can sweetened condensed milk
8 ounces cool whip, thawed
orange rind garnish, optional

Instructions

Prepare the graham cracker crust by combining the crumbs and sugar together in a medium size bowl, add the butter until well combined. Firmly press the crust mixture into a greased 9 inch pie pan. Bake at 375 degrees for 6-8 minutes until slightly golden. Allow to cool completely.
Mix together the orange juice concentrate with the condensed milk until well combined. Gently fold in the cool whip. Pour into the pie crust and chill in the freezer for at least 3-4 hours.
Garnish with a spiralized orange rind.

I know I say all ice box pies are the perfect summertime treat when it’s ridiculously hot outside, but this one really is. There is no possible way that it won’t remind you of hearing the familiar tunes coming from the ice cream truck as it rounds the corner and heads your way.

And, even better? Is the fact that you have it in pie form. It’s not messy, the paper won’t disintegrate before your eyes and quite possibly the best part is that you won’t hold up any lines as you question whether or not you’re feeling the Drumstick that day.

However, you do have to be speedy about eating it though. There’s not a lot to hold it together so if you take too much time, it’ll start melting on you…..just like the real kind.

I debated even including a sliced picture because I feel like if it’s not super pretty, people don’t want to eat it. But trust, just because it doesn’t photograph great doesn’t mean this isn’t one of the best pies you’ll ever eat. If you like the Orange Push Ups, then you’ll love this pie.

Pinky promise!

Strawberry Mousse Pretzel Pie

1 · Jul 6, 2015 · 8 Comments

I’ve mentioned my relationship with strawberries a time or two, but I’m basically a weirdo who loves the taste of strawberries but can’t eat an actual strawberry because of the texture. I don’t like the seeds either, so I generally almost always puree my strawberries before using them in treats. However, my husband loves strawberries so sometimes I’ll just elect to eat around them, like I did in this delicious pie. This Strawberry Mousse Pretzel Pie, however, is a wonderful little compromise that incorporates the pure essence of summer and the luxurious flavor of strawberry without the seeds.

Strawberry Mousse Pretzel Pie

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Prep time

20 mins

Cook time

8 hours

Total time

8 hours 20 mins

Adapted from Southern Living.

Author: Aimee

Recipe type: Dessert

Serves: 8

Ingredients

Crust:
2 cups finely crushed pretzel sticks
6 tbsp butter, melted
¼ cup firmly packed light brown sugar
Filling:
2 cups sliced fresh strawberries, pureed
8 oz. can sweetened condensed milk
½ (8-oz.) package cream cheese, softened
4 tablespoons plus 1 tsp. strawberry gelatin (1/2 [3-oz.] package)
2 cups whipping cream
⅓ cup granulated sugar

Instructions

Preheat oven to 350°. Stir together first 3 ingredients; firmly press on bottom, up sides, and onto lip of a lightly greased 10-inch pie plate. Bake 10 to 12 minutes or until lightly browned. Remove from oven to a wire rack, and cool completely.
Process the strawberries in a food processor until smooth. Strain the strawberries, eliminating the seeds and reserving the puree.
Beat condensed milk, cream cheese and gelatin at medium speed with an electric mixer until smooth. Add strawberry puree and beat at low speed just until blended. Transfer to a large bowl.
Beat ¾ cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture. Spoon into prepared crust.
Cover and freeze 8 to 12 hours or until firm.
Beat remaining 1¼ cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.
Serve chilled.

The marriage of the crushed pretzel crust with the summer sweet strawberries is perfect combination of sweet and salty. It’s also the perfect pie to serve when the heat is unbearable outside and you’re craving an ice cold treat. And other than having to bake the pretzel crust, it requires very little oven time which is always appreciated when it’s 100 degrees outside.

It’s being added to the 52 Pies Project lineup AND it’s one of the first recipes being submitted into the new cookbook!

I can’t wait to share more details soon but for now, meet “Betty”. Betty is my new cruiser bike (if you follow me on Instagram you know that I was on the prowl for a mint green bike to join my neighborhood bike brigade). Essentially, I want to use her to facilitate pie deliveries throughout my hood. Deliver some pies and get some exercise on a pretty little bike. It’s a win win.

We took Betty on the most delicious Southern summer picnic over the long weekend. My grandmother had the most darling gazebo (photos soon) built years and years ago along the Mermentau River where she grew up as a child and it made for a delightful afternoon.

But then I tried to ride Betty along that gorgeous tree lined road and realized when I sat on her in the store, I failed to acknowlege that my feet didn’t touch the ground! Even with the seat as low as it would go I could barely touch with my toe. Short girl problems are real, y’all.

So, Betty had to go back to the store and we’re going to pick up Betsy later this week. Unfortunately, we had to spend some extra smackers to get a bike that allow my feet to rest flatly on the ground.

These cruisers don’t have handle bar brakes, so I just couldn’t get comfortable with the whole dangling feet thing. Stopping was sort of an issue, too!

Anyway, Betsy is just as beautiful and she’s all mint instead mint accents. I’ll share pictures of her later this week and see how she does on a picnic, because that’s the true test……how pretty are you at my picnics and can my feet touch the ground?

Did you do anything exciting this weekend? What’d you eat?

Old Fashioned Peach Crisp Pie

0 · Jun 24, 2015 · 2 Comments

Yeehaw, it’s time for another weekly pie as part of my 52 Pies Project. This Old Fashioned Peach Crisp Pie came as a result of playing around with recipes for Father’s Day. I had peaches (Ruston, Louisiana peaches, no less!) and I was craving a peach crisp or cobbler because of how great it goes with ice cream, but I really needed to make a pie because, well, um, the pie project. Which got me thinking. Why not combine the two? You know, make a Peach Crisp Pie and top it with ice cream.

And so I did.

And let me just say that the marriage of the Peach Crisp and the pie crust make the most delicious pair! They’re the cutest little couple and the delicious baby they create together is just downright scrumptious.

A couple of weeks ago while I was in Salt Lake City, I was interviewed by a Fox television station for a lifestyle segment regarding my pie project and The Traveling Apron Cookbook. The host, Brittany Graham, asked me what my favorite pie has been so far. I got nervous and said my favorite was this Brownie Ice Cream Sundae Pie. And while it is a favorite, it’s probably not my most favorite. If she asked me again, I’d say it’s this Old Fashioned Peach Crisp Pie!

And speaking of the pie project, we are now at pie 16! 16 pies! And we’re still not even to the halfway mark. I am so enjoying the pies and already have another weekly project to take its place when we hit week 52. If not sooner! Obviously, I like to work in project form. The apron recipe swap project, the pie project, and then the Louisiana alphabet project. More on the alphabet project soon, but we’ll be walking through the alphabet with Louisiana themed recipes.

I am so excited!

But for now, let’s get back to pie.

Old Fashioned Peach Crisp Pie

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Prep time

10 mins

Cook time

40 mins

Total time

50 mins

Author: Aimee

Recipe type: Dessert

Serves: 6-8

Ingredients

1 refrigerated pie crust
¾ cup all-purpose flour
½ cup light brown sugar
⅓ cup sugar
6 tbsp cold butter, cubed
4 cups sliced, peeled fresh peaches
2 tbsp cinnamon sugar mixture (I use the Dixie Crystal's Cinnamon Sugar Shaker)

Instructions

Preheat oven to 375 degrees.
Place pie crust into a greased 9 inch pie dish. *Note: my dish is a little smaller therefore I used the extra crust and filling for an individual sized pie. Your larger pie may not yield 2.
In a small bowl, combine flour and sugars and cut in the butter until mixture resembles wet sand. Sprinkle half of the mixture into the pastry; top with peaches, top with remaining crumbs. Sprinkle cinnamon sugar over the top.
Bake at 375 for 35-40 minutes, or until filling is bubbly and peaches are tender.

Serve this pie warm, fresh out of the oven with a mini scoop (or two) of vanilla ice cream. The flakey crust, tender peaches, warm streusel topping nestled under the ice cream will have you considering a second slice. It’s pure goodness and the kind of dessert that is reminiscent of simpler times when conversation over a slice of pie solved most of life’s problems.

52 Pies Project: Peanut Butter Banana Icebox Pie

0 · Jun 8, 2015 · Leave a Comment

Peanut Butter. Chocolate covered bananas. Something ice cold on a hot day?

Could there really be anything sweeter?

Yes, yes there could be. It happens when you combine them all and goes by the name of Peanut Butter Banana Icebox Pie. It will rock your socks right off and make you sing the peanut butter praises.

Of course, the prerequisite is that you must like peanut butter.

Graham cracker crust.

Layer of chocolate.

Pile of bananas.

Chilled peanut butter.

Oooh, la la la la.

Peanut Butter Banana Pie

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Prep time

20 mins

Cook time

8 hours

Total time

8 hours 20 mins

Author: Aimee

Recipe type: Dessert

Serves: 8

Ingredients

Crust:
1 prepared graham cracker crust or 1 homemade graham cracker crust
1½ cups graham crackers
⅓ cup granulated sugar
6 tbsp butter, melted
1 tbsp granulated sugar
Pie:
1 (4 ounce) semisweet chocolate baking squares, chopped
2 cups whipping cream, divided
1 (8 ounce) package cream cheese, softened
1 cup creamy peanut butter
½ cup firmly packed light brown sugar
2 tsp vanilla extract
1 large banana, sliced
Topping:
whipped cream, chocolate syrup, chopped honey-roasted peanuts

Instructions

Preheat oven to 350 degrees. Lightly spray a 9 inch pie dish with cooking spray. Stir together the graham cracker crumbs, sugar and butter and firmly press into the bottom of the pie plate, as well as going up the sides. Bake 10 to 12 minutes until lightly browned. Allow to cool completely.
Microwave the chocolate and ½ cup of the whipping cream in a microwave safe bowl at medium power for about 1 minute- in 30 second intervals, stirring each time. Whisk until chocolate melts and the mixture is smooth. Pour the chocolate mixture into the graham cracker crust, smoothing with the back of a spoon.
Beat cream cheese along with the peanut butter and sugar with an electric mixer at medium speed until light and fluffy.
In a separate bowl, beat vanilla and remaining whipping cream at high speed until stiff peaks form. Slowly fold the whipped cream mixture into the peanut butter mixture.
Arrange the banana slices over the chocolate (feel free to add a 2nd banana if you want!), spread the peanut butter mixture over the bananas. Cover and chill 8 hours. Serve chilled with desired toppings.

I made it with only 1 banana because my husband isn’t the biggest fan of bananas in treats. Eats bananas in their regular state, but doesn’t care for too many of them in his banana pudding or pies….it’s strange. If you really like bananas and don’t have a picky naner in your family, feel free to add a 2nd banana.

I topped with a little extra whipped cream, a drizzle of chocolate and some chopped honey-roasted peanuts.

So insanely good.

Speaking of pies, I’ll be filming with Fox 13 News in Salt Lake City this Thursday while at ALT Summit! I’ll try to post the details, or link with you as soon as I get my hands on it.

52 Pies Project: Brownie Ice Cream Sundae Pie

0 · May 26, 2015 · Leave a Comment

Yesterday (Memorial Day) my husband said “with all the pies you’ve been making, I can’t believe today, of all days, you didn’t make a pie!”

To which I replied, “you need to take a peek into the freezer”.

There, inside the freezer was this Brownie Ice Cream Sundae Pie just waiting to set and be served.

Seriously easy. Seriously dreamy. Seriously warm weather perfection.

It really doesn’t deserve a recipe but for consistency sake I’ll include it with the directions.

The “crust” of your pie is a boxed brownie mix and topped with your favorite ice cream (I used Vanilla Bean). Prior to serving you swirl on a little whipped topping, drizzle on some Magic Shell, sprinkle some sprinkles and top with a cherry.

I used the same springform pans I used for Murphy’s Birthday Cake, so the individual slices were tiny.

And because the pans are 6 inch rounds, I made TWO Brownie Ice Cream Sundae Pies.

Brownie Ice Cream Sundae Pie

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Prep time

5 mins

Cook time

18 mins

Total time

23 mins

Author: Aimee

Recipe type: Dessert

Serves: 8

Ingredients

1 (21 ounce) package fudge brownie mix
½ gallon ice cream, softened
Whipped cream
Magic Shell chocolate topping
Rainbow sprinkles
Maraschino cherries

Instructions

Preheat the oven to 350 degrees. Spray your springform pan with cooking spray. I used (2) 6 inch round pans and divided the batter in half. Two pies!
Prepare brownie mix according to package directions and pour into pan(s).
Bake for 16-18 minutes, or until your center is set and a toothpick pulls out nearly clean. Let cool completely.
Spread softened ice cream over the brownie crust; cover and freeze for at least 2 hours. Gently remove the springform pan from the sides of the pie.
Top with the whipped cream, chocolate, sprinkles and cherries just before serving. Cut into wedge slices to serve.

We had this pie for a weekend BBQ but I could totally see making it for a special birthday and putting a candle where the cherry is.

It’s a birthday pie I wouldn’t mind receiving.

I do think it’s helpful to notate that you don’t want to use a super creamy ice cream. My ice cream (Edy’s) was melting super quick so you want something with a little bit of substance. I can’t wait until my beloved Blue Bell is back on the shelves!

Did you have a great Memorial Day weekend?

52 Pies Project: German Chocolate Pie

0 · May 4, 2015 · 1 Comment

It’s time for another pie, and this week we’re going with a rich, decadent, oh my goodness that is delicious, German Chocolate Pie. It’s a little bit labor intensive but it is worth every single solitary whisk.

Pinky promise.

I stumbled upon this recipe when we were cleaning out my grandmother’s belongings after she passed away in 2009. She had this giant wooden chest at the foot of the bed in one of the guest rooms and what we found inside were years and years of cards. Christmas cards, birthday cards, Mother’s Day cards- basically, 40+ years of cards. If you sent her a card, chances are she kept it. Along with the cards were letters she had written to my grandfather (he was hospitalized for a long period of time and passed away when my father was a teenager), letters from myself as a child that had sentences as dramatic as “We got a new cat. She is fluffy but she is not nice”, as well as photos of my dad with each new car he purchased. Ever. Along with all of those things, there were also a handful of church cookbooks as well as ripped out recipes with asterisks on them.

I was surprised to see the German Chocolate Pie asterisked and included in her saved memorabilia. Surprised because this grandmother in particular did not bake. In fact, she rarely cooked either. She did, however, have a cleaning lady who helped prepare dinners and I’m willing to bet that Ms. Melvonnie put the star on the pie and tucked it away with all the other saved papers.

Regardless of its origin, the pie is a keeper.

German Chocolate Pie

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Author: Unknown/Torn from an old church cookbook

Recipe type: Dessert

Serves: 8-10

Ingredients

1 refrigerated pie crust (pre baked)
Filling:
⅓ cup sugar
3 tbsp cornstarch
1½ cups whole milk
4 ounces, German chocolate squares, chopped
1 tbsp unsalted butter
2 egg yolks, beaten
1 tsp vanilla extract
Topping:
1 egg, beaten
1 (5 ounce) can evaporated milk
½ cup sugar
¼ cup unsalted butter
1 cup sweetened flaked coconut
½ cup chopped pecans

Instructions

Bake the pie crust according to package instructions and set aside.
To make the filling, combine the sugar and cornstarch in a saucepan, then stir in the milk, chocolate, and butter. Cook over medium-high heat, whisking constantly, until thickened and bubbly. Reduce the heat to medium and continue to cook and whisk another 2 minutes. Gradually stir about 1 cup of the hot mixture into the egg yolks, then pour the yolk mixture back into the saucepan. Return to a boil over medium heat and whisk another 2 minutes. Remove from heat and add in the vanilla, then pour into the pie crust.
To make the topping, combine the egg, milk, sugar, and butter into a saucepan over medium heat. Cook and stir until thickened and bubbly. Remove from heat and stir in the coconut and pecans then spread the topping over the chocolate filling.
Cool to room temperature on a wire rack, then chill in the refrigerator for several hours. Serve chilled.

I’d hardly call it your whip it up on a Wednesday and let’s have a pie type of pie, but for a special occasion when you’re celebrating something….or someone, this pie represents all that is homemade and indulgent in the world.

Rich, decadent, fudgey with a sweetened topping? It doesn’t get much better.

And you’re welcome for sharing it just in the nick of time and the week of Mother’s Day. I mean, what says “I love you mom” more than a pull on your stretchy pants, I’ve got you a pie- pie? And a chocolate pie at that!

Do you have something special you’re making mom this weekend?

Oh, how I wish my grandmother was still here to share this pie with me. Had I only sorted that wooden chest sooner. Lesson learned friends, go through grannies stuff while she’s still around to tell you about her mysterious pie recipes.

52 Pies Project: Banana Pudding Pie

0 · Apr 27, 2015 · 2 Comments

The thing they don’t tell you when you break your foot?

You won’t want to be on your feet baking or cooking for the duration of your time on crutches or in the boot. They probably don’t tell you this because they probably assume you’ll just know…..that your glorious moments of whipping up pie is limited.

I’d like to say I’m on the mend but who the heck knows? Just when I’m trucking along thinking I’m going to hear some great news, along comes someone to remind me how long their foot took to heal and my orthopedic doctor downgrades (or upgrades? can you call a boot an upgrade since it means no more crutches but another month of immobility?) me to a boot aka air cast.

Downgrade. Upgrade. All I know is that I was needing some banana pudding in my life.

And because I’m behind on my 52 Pies Project, I was needing a pie too.

Banana Pudding meet Pie.

Pie meet Banana Pudding.

Now, ya’ll play nice and become best friends. Banana Pudding Pie friends.

This pie is a deviation from a Southern Living recipe but I have to say that I tried their crust 2 different times (1/2 cup butter and 2 1/2 cups coarsely crushed vanilla wafers) and both times it was a mess. Once it was soooo buttery it never firmed up even after baking. I’m sure it was user error as some of the reviews on the SL site said it was great. Nevertheless, I used way less better and it seemed to work just fine.

And I patted myself on the back that I made something with LESS butter than called for.

I also modified the pudding simply because the banana pudding I grew up with contained condensed milk. Therefore, I say to you, my banana pudding pals, you cannot go wrong with condensed milk.

Here. Have a bite and tell me what you think?

5.0 from 1 reviews

52 Pies Project: Banana Pudding Pie

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Adapted from Southern Living Classic Southern Desserts

Author: Aimee

Serves: 8

Ingredients

1 (12 ounce) box vanilla wafers, divided
3 tbsp butter, melted
2 large bananas, sliced
Pudding Filling:
¾ c. sugar
⅓ c. all-purpose flour
2 large eggs
4 egg yolks (save the whites!)
1¾ c. milk
3 tbsp condensed milk
2 tsp vanilla extract
Meringue:
4 eggs whites
½ c. sugar

Instructions

Preheat the oven to 350 degrees. Set aside approx 20-30 vanilla wafers; pulse remaining wafers in a food processor until coarsely crushed. Combine the melted butter with the crushed vanilla wafers until blended. Firmly press into the bottom of a 9 inch pie dish and bake for 10-12 minutes until the crust is lightly browned. Remove to a wire rack and cool completely.
Once cooled, arrange the banana slices evenly over the crust.
Prepare the pudding filling by whisking together the sugar, flour, eggs, yolks and milks. Cook over medium-low heat, whisking constantly for 8-10 minutes or until mixture is thick and can hold soft peaks when the whisk is lifted. Remove from heat and stir in vanilla. Spread ⅓ of the pudding over the bananas.
Top with remaining vanilla wafers. Spread more pudding over the wafers, repeating with bananas and wafers and ending with the pudding.
Make the meringue by beating the egg whites on high speed until light and foamy. Add sugar gradually, 1 tbsp at a time until stiff peaks form and sugar dissolves. Spread the meringue over the pudding filling and pop into the 250 degree oven for 10-12 mins- until golden brown.
Remove form oven and let the pie cool completely. Store refrigerated and served chilled.

Do you prefer your banana pudding in pudding form, or do you like it in a pie?

Need a super easy “semi” homemade pudding recipe? Got one right here!

52 Pies Project: Pink Lemonade Pie

0 · Mar 31, 2015 · 2 Comments

Just in time for Easter, today’s pie is easy to make ahead AND it will go with your gingham cocktail napkins. You did make the Burlap Bunny cocktail napkins, didn’t you? There’s still time if you haven’t. Use your pink napkins to serve with your Pink Lemonade Pie and your guests will be impressed with your color coordinating skills. Pinky promise!

52 Pies Project: Pink Lemonade Pie

I found this little gem of a recipe in an old church recipe cookbook from the 80’s. I mainly purchased it while out antique shopping, not because it was super old, but because it contained nearly 400 pages of combined church recipe goodness. It even has little hand written notes on the title page like “310, 4 cup salad”….however, on page 310 there are recipes for an Apple Salad and a One Cup Salad. But underneath that One Cup Salad? Another note! Mandarin oranges scribbled into the ingredients lineup. My thought is that someone loved the One Cup Salad so much they had quadrupled it for a 4 Cup Salad. Don’t you love finding little notes inside old cookbooks? It reminds me of hunting Easter eggs and makes me feel like I’ve found a golden one!

I’m sure you’ve seen similar recipes floating around the internet for a Pink Lemonade Pie, because when a recipe only begins with 3 ingredients there’s not much you can or should do to it.

Just jazz it up with some crushed Oreos in the center along with some pink Cadbury eggs. Let’s face it, Easter isn’t Easter without Cadbury eggs. And let’s pause for a minute and praise Jesus I stuck with eating only the blue and yellows or I would’ve run out of eggs.

I also added just a hint of pale pink sanding sugar. You know, because it’s Easter and enhancing the pink is always top of my agenda.

I’m going to include the recipe, but it goes a little something like this.

Mix pink lemonade concentrate and ice cream, put it in a chocolate pie crust. Freeze. Serve. The End.

I did modify the crust as well. The original recipe says to just crush Oreos and press them into your pie pan. I added some sugar and butter (similar to the way you make a graham cracker crust) just to help it press and mold into the pan better.

52 Pies Project: Pink Lemonade Pie

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Prep time

10 mins

Cook time

2 hours

Total time

2 hours 10 mins

Adapted from Istrouma Baptist Church Cookbook- Cookin' Somethin' Special II

Author: Aimee

Serves: 8

Ingredients

Crust:
Oreo cookies, crushed (enough to make a 9inch crust, about 2 sleeves)
1 tbsp sugar
1 tbsp melted butter
Pie:
½ gallon vanilla ice cream, softened
1 6 ounce frozen pink lemonade concentrate, thawed

Instructions

Combine crushed cookies, sugar and butter just until combined. Press into 9inch pie pan. Soften ice cream and add lemonade concentrate. Mix well and pour into pie crust. Sprinkle a few crumbs on top. Freeze. Add cadbury eggs (if desired) just before serving- the color will run.

That’s all there is to this pie.

Is there anything better than a frozen Pink Lemonade Pie as we march into warmer temperatures?

No, I don’t think that there is.

Not too sweet. Cold and relaxing. Perfect for Summertime!

Or, in my case….Easter festivities. I hear the bunny likes ice cream therefore a pie containing such will lend itself to an even better basket!

52 Pies Project: Delicious Homemade Apple Pie

0 · Mar 25, 2015 · Leave a Comment

Apple Pie and I have a very long history together. I’d probably say it’s one of my most favorite pies. Freshly baked apples with a light and fluffy sweet crust, piping hot from the oven, sprinkled with cinnamon and topped with a scoop of ice cream?

Oh my my.

You can just imagine my dismay when one came out of a box at a holiday dinner a couple of years ago. Despite how great a pie may be, once a pie is frozen and boxed up there just is no hope in comparing it to a fresh, homemade pie/cake. I’ve had to learn, however, that not everyone values homemade and sometimes its easier to just delegate purchasing store bought. I’ve struggled with not letting it bother me as much but when you have one family member who enjoys preparing homemade goods and you delegate another member (one without the time to bake) to purchase a pie from the grocery store- it’s hurtful. And inappropriate.

So while I could call this pie “Not Your Mama’s Store Bought Pie”, or “Best Ever Apple Pie”, we’ll just go with “Delicious Homemade Apple Pie” because that’s what it is…..delicious + homemade. The way pie should be!

I could also call this post “How to Bake a Pie With a Broken Foot” because if you haven’t seen it on social media, I injured my foot over the weekend and am pretty much confined to the couch.

It’s a ridiculously humbling situation. I keep telling myself that it’s not the end of the world and people are much worse off, but just for fun, hop around on one leg and pretend you can only use that one. I have crutches but we are not friends.

They hurt. They’re awkward. I hate them.

My husband brought home a rolling office chair and it has literally saved my life. I go from the couch where the foot alternates elevating and ice compresses to the rolling chair where I roll myself to the bathroom, then roll myself back to the couch.

It. Is. Miserable.

I’m such a busy bee that forcing myself to stay still for hours on end is brutal. So much so that it took me 3 days before I figured out how to swiffer the floor from my rolling chair as well as bake a pie from my rolling chair. There are lots of reasons I’m thankful for my double ovens, but that lower oven that is accessible from my rolling chair? Glorious.

Even with a fractured & bone bruised foot, the 52 Pies Project must go on.

So, enough with my sob story, let’s get to today’s 52 Pies Project: Delicious Homemade Apple Pie shall we?

52 Pies Project: Delicious Homemade Apple Pie

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Prep time

20 mins

Cook time

40 mins

Total time

1 hour

Author: Aimee

Recipe type: Dessert

Serves: 8

Ingredients

1 box refrigerated pie crust (containing 2 pieces)
Pie Filling:
½ cup sugar
½ cup light brown sugar
3 tbsp all-purpose flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
6 cups thinly sliced apples, peeled (about 5 apples)
1 tbsp lemon juice
2 tbsp butter, melted
1 tbsp vanilla extract
1 egg white
1 tbsp sugar mixed with 1 tsp cinnamon

Instructions

In a small bowl, combine the sugars with the flour and spices and set aside. In a separate bowl, toss the apples with the lemon juice. Add the dry ingredients and toss to coat.
Line a 9 inch pie pan with the bottom crust and fill with the apple mixture. Whisk together the melted butter and vanilla extract and pour on top. Roll out the remaining pie crust and cut into stripes about ¾ inch wide- create a lattice effect on top of the pie but weaving the stripes under and over each other. Trim edges.
Beat the egg white until foamy and brush over the top of the pie. Combine the sugar and cinnamon and sprinkle. Use a pie shield to place over the edges of the pie (or aluminum foil to keep the edges from browning too quickly).
Bake at 375 degrees for 25 minutes. Remove shield and bake for an additional 20-25 minutes until crust is golden brown and filling is bubbly.
Cool. Serve warm.

The pie is reminisicent of all things simple and sweet. Simple to make, sweet to eat….especially when you’re told to stay off your feet.

Serve warm with a scoop of ice cream and it was enough to make me forget my cares and worries. For about 10 minutes anyway.

You’ll need to photograph it quick, quick, otherwise you’ll find that the ice cream starts melting and it disappears at rapid speed.

Going….going….almost all gone!

Ever broken anything before? Have any tips to keep busy while stuck on the couch?

I’ve already moved my Silhouette machine onto the coffee table and am about to spend lots of time getting to know it better! Might even move the printer in here, next.

Pecan Pie Muffins

0 · Mar 23, 2015 · 2 Comments

The other day my thoughts were completely consumed with Pecan Pie. Even though we’re springing into Spring and Pecan Pie is usually what I crave in the Fall, something about that day had me wishing I had a slice of Pecan Pie. I was delighted to find pecans in the pantry leftover from this pie and I took it as an omen to make myself a pie. But by the time I got around to making the pie, I no longer wanted pie. Instead, I wanted something that would compliment breakfast and would look good in a basket. Pecan Pie Muffins for the win!

Incredibly easy and it’s just like enjoying a slice of Pecan Pie….without the need for utensils!

Pecan Pie Mini Muffins

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Prep time

5 mins

Cook time

20 mins

Total time

25 mins

Author: Aimee

Serves: 12

Ingredients

1 c. packed light brown sugar
1 c. pecans, chopped
½ c. flour
1 stick butter, melted
2 eggs
1 tbsp. vanilla extract

Instructions

Mix the brown sugar, pecans and flour in a mixing bowl. Whisk the butter, eggs and vanilla extract in a separate bowl until well blended. Combine the butter mixture into the brown sugar mixture, slowly, and stir just until moistened.
Fill paper-lined miniature muffins cups about ⅔ full. Bake at 350 degrees for about 20-22 minutes, or until a toothpick comes out clean. Serve warm.
Makes approx 2 dozen muffins.

I could eat pecan pie every single day if the waistline allowed.

But since it’s really not advisable to have that much pie, these little Pecan Pie Muffins will do just the trick when you’re craving pecan pie but don’t want all the calories (or work) that an actual pie will involve.

Small in size but large on flavor, they are bite sized pecan pie goodness.

And they whip up in 20 minutes.

So. So. Good.

Have them with your morning coffee and you’ll find yourself wanting to frolic through the day with a little extra pep in your step.

Afternoon snack to cheer you up when your tax preparations have you stressed out? They’ll work for that!

Having the ladies over for Sunday brunch after church? Make these! Or, even better, send them home with a mini basket full.

I guarantee they will be inquiring about the recipe!

Clearly, I have a thing for pecans and this blog is no stranger to adding them into our desserts.

Here’s some favorites:

Bite Sized Pecan Pies

Pecan Praline Triple Chocolate Brownies

Southern Candied Pecans (they’re a Pinterest favorite)

Butterscotch Pralines

Pecan Praline King Cake Cookies (award winning)

Cast Iron Chocolate Pecan Wedge Pie

52 Pies Project: Lemon Cream Pie

0 · Mar 16, 2015 · 1 Comment

There likely won’t be a shortage of pie options anytime soon around these parts. The 52 Pies Project is in full force and the house has never smelled so good!

When I first tossed around the idea of weekly pies my husband remarked “that’s a lot of pies, are you sure you can come up with that many pies” to which I said “of course, it’s pie- think of all the options. Lemon, Strawberry, Blueberry, Pecan, Chocolate, Chocolate with pecan!…..”. He cut me off right as I was getting warmed up but I made my point that while challenging, I was ready to tackle the pies.

And as if I needed further inspiration, I was asked to recreate one of the recipes from our River Road Recipes cookbooks for the next Junior League newsletter. While flipping through the books and with Spring on the horizon, I choose a pie that reflects all the wonderful things about the return of the upcoming season; family picnics, bbqs, crawfish boils, etc. And of course, I decided to roll it into the pie project. Make the pie, photograph the pie, submit the pie, bring the pie to a meeting to eat.

No brainer.

52 Pies Project: Lemon Cream Pie

I deviated a little bit from the original recipe but not much. I skipped the lemon twists and instead created a little lemon flower to illustrate how easy it is to take an heirloom recipe and make it unique and your own. Simply slice a lemon slice into 3 triangles and use a stem of mint as the flower. Easy peasey.

Doesn’t this pie say Hello, Spring? I could see it gracing wedding shower tables and how adorable would it be at a gender neutral baby shower?

Sweet and dainty.

52 Pies Project: Lemon Cream Pie

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Author: River Road Recipes IV

Recipe type: Dessert

Serves: 6-8

Ingredients

1 cup sugar
3½ tbsp cornstarch
1 tbsp grated lemon zest
1 cup milk
½ cup lemon juice
3 egg yolks, lightly beaten
¼ cup margarine, melted
1 cup sour cream
1 baked (9 inch) pie shell
1 cup whipping cream, whipped
4 lemons, thinly sliced and twisted

Instructions

Combine the sugar, cornstarch and lemon zest in a saucepan and mix well. Stir in the milk, lemon juice, and egg yolks. Cook over medium heat until thickened, stirring constantly. Stir in the margarine until blended. Let stand until room temperature.
Add the sour cream to the lemon mixture and mix well. Spoon into the pie shell and spread the whipped cream, sealing to the edge. Top with the lemon twists. Store, covered, in the refrigerator.

Now, the recipe as written simply says to use “1 baked (9 inch) pie shell” but it doesn’t really clarify what type of shell. I took it to mean it was a graham cracker shell, because, well, I like a graham cracker crust with my lemon pie. I didn’t have a pre made shell, so I used the recipe on the side of the graham cracker box, pressed it into my pie dish and baked it.

And if you want to really be fancy, then top each individual slice with a lemon slice. You know…how they do it at Picadilly.

Add a little sprig of mint and you can’t tell me you would pass on a slice of Lemon Cream Pie.

Also, the recipe says to just whip the whipping cream, but I used the whipped cream recipe I always use for desserts: 1 cup heavy cream, 2 tbsp granulated sugar (or confectioners sugar), 1/2 tsp vanilla extract. Whip until soft peaks form.

It’s light. It’s fluffy. It’s lemon!

And just in time for your Spring time entertaining.

52 PIES PROJECT: GRASSHOPPER PIE WITH THIN MINT COOKIE CRUST

0 · Mar 9, 2015 · 4 Comments

With St. Patrick’s Day this weekend, it seemed only logical that we’d serve up some Grasshopper Pie around these parts for our now 6th pie in the 52 Pies Project.

If you’ve been following along, we’ve had:

Week 1: Cast Iron Chocolate Pecan Wedge Pie

Week 2: Honey Apple Hand Pies

Week 3: Mini Strawberry Daiquiri Pies

Week 4: Chocolate Crust Nutella Tartlets

Week 5: Louisiana’s Best Strawberry Pie

So, let’s get to hopping with our 52 Pies Project: Grasshopper Pie with Thin Mint Cookie Crust.

Have you ever wondered why a Grasshopper Pie was called a Grasshopper Pie? I did a little research because I like to know why things are called the things they are called. It has no grasshoppers in it and it doesn’t really resemble a grasshopper, so what’s with the name? Unless you’ve heard of a Grasshopper Cocktail, then perhaps you were confused as to where the pie originated from, too?

Some say that it gets its name from its coloring, but I’m 99.9% sure that it’s because it’s practically the same ingredients in the cocktail.

Maybe you don’t really care about the name at all and you are more concerned that I’ve made you a pie that is St. Patrick’s Day party ready and contains Thin Mint cookies. Or perhaps you’re just happy that I made you the matching cocktail as well.

Either way, I have two delicious treats to share today.

5.0 from 1 reviews

GRASSHOPPER PIE WITH THIN MINT COOKIE CRUST

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Prep time

20 mins

Total time

20 mins

Adapted from Miss Daisy's Grasshopper Pie & Chocolate Wafer Crust

Author: Aimee

Serves: 10

Ingredients

24 marshmallows
½ cup milk
¼ cup creme de menthe (green colored)
2 tbsp creme de cacao
1 cup heavy cream
Crust:
1 pre made chocolate wafer crust, removed from packaging
1 sleeve crumbled Thin Mint cookies (about 16 cookies)
3 oz butter, melted

Instructions

Melt marshmallows in milk over medium heat in a small saucepan and let cool. Add creme de menthe and creme de cacao. In a chilled mixing bowl, whip the cream until stiff peaks form; fold into marshmallow mixture and set aside.
Crumble the wafer crust and combine with the cookie crumbs and butter. Set aside about ¼ cup of cookie crumbs. Press remaining crumbs into a 9 inch pie pan. Add the pie mixture to the crust and pop into the freezer for about 2 hours. Allow to thaw on the countertop for about 10 minutes prior to serving, sprinkle the edges of the pie with the remaining cookie crumbs. Serve chilled.

I have a little vintage cookbook named Miss Daisy’s after the Miss Daisy’s tearoom in Nashville, TN. Published in 1978 the instructions are very to the point. In fact this recipe simply said “melt marshmallows in milk. Let cool. Add creme de menthe. Whip cream and fold into mixture”.

That’s it. The end. Nothing more to see here.

I altered the ingredients slightly, added some clear creme de cacao (because it was going in the grasshopper cocktails and I already had it on hand) and switched out the chocolate crust for one made with Girl Scout Thin Mints because well, um, does that need an explanation? Now, I know what you’re thinking- you’re thinking you don’t want to waste an entire box of Thin Mints on a pie crust. I get it. So here’s how we fake it. Purchase a pre-made chocolate pie crust. Remove it from the package and put it into a zip lock bag, add 1 sleeve of your Thin Mint and crumble and combine well.

There. I saved you some Thin Mints but you still get a hint of mint in the crust.

I also made the instructions a little clearer for you. I mean, hello- they don’t even say to chill the darn pie. You want the pie chilled and if you don’t pop it into the freezer for a bit, it’s not going to slice very pretty.

Using a mint flavored chocolate cookie with a mint based pie is pure heaven for those loving the flavor combination of chocolate + mint. I’m one of those people for sure.

The Grasshopper cocktail, from which the Grasshopper Pie gets its name, dates back to the 1950’s when it was a popular after dinner drink originating in New Orleans (don’t all cocktails get their humble beginnings in New Orleans?). They are super easy to make, too. I’ve seen them made with cream for a traditional Grasshopper, with vodka for a Flying Grasshopper with kahlua for a Dirty Grasshopper, and cinnamon and milk for a Dead Grasshopper. No thank you, nothing with the words “dead” + “grasshopper”.

Here’s how to make them with ice cream, simply referred to as a Frozen Grasshopper.

5.0 from 1 reviews

ST. PATRICK'S DAY GRASSHOPPER COCKTAILS

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Prep time

5 mins

Total time

5 mins

Author: Aimee

Serves: 2

Ingredients

2 tbsp green creme de menthe
2 tbsp white creme de cacao
2 scoops vanilla ice cream
mint- garnish
1 tbsp Thin Mint cookies, crumbled per cocktail served- garnish

Instructions

Rimming your glass:
Place cookie crumbs in a small bowl or shallow plate. Depending on the size of the glass you're using, I used a ramekin. Smooth out the crumbs to make an even top surface. In another ramekin, add a small scoop of ice cream.
Take the rim of the glass you're serving the cocktail in and place on top of the ice cream to moisten, adding slight pressure and twisting. Now take your glass and place it into the cookie crumbs covering your ice cream. Set aside right side up.
Making your cocktail:
Pour creme de menthe, creme de cacao, and ice cream into a blender and blend until thick and creamy. Carefully pour into cookie rimmed cocktail glass; try not to mess up your cookie rimming!
Garnish with a sprig of mint (optional)
Makes (1) 12 ounce serving.

The Grasshopper cocktail is perfect if you want a little something minty after dinner and wish to forgo the pie. Or heck, have both…I’m not judging.

Do you celebrate St. Patrick’s Day?

I love festive and colorful food, but have a thing about not overdoing it with green food coloring. To be honest, I have a weird relationship with food coloring in general. I think I must be scarred from colored mouth syndrome when someone got too carried away with it and therefore use it sparingly.

Here’s some more ideas for the weekend that won’t turn you green:

St. Patrick’s Day Fizzy Lemonade

Mason Jar Cheesecakes

Ready to Slice up Something Nice?

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