Chocolate Peanut Butter Pie

Low and behold, today is National Peanut Butter Day.

Well…… technically, it’s National Peanut Butter Cookie Day.

But….. (and you knew this was coming)… I’m going to be a rebel here and post a peanut butter pie.


This pie was absolutely everything I’d hoped it would be – extremely peanut buttery, super rich, and worth every.single.bite.

And here’s the kicker – J actually thought I bought it.

silly boy… if…….

Chocolate Peanut Butter Pie – adapted from various sources

1 – 9″ graham cracker crust, or prebaked pastry shell

1 cup creamy peanut butter
8 oz  cream cheese, softened
1-1/4 cup powdered sugar
1 tsp vanilla extract
1 cup whipped cream


8 oz. semisweet chocolate chips
1/2 cup heavy cream

For the filling: In a large bowl, beat together peanut butter and cream cheese until smooth. Add powdered sugar and vanilla, and beat until smooth. Fold in whipped cream, pour into pie crust, smooth the top, and chill in refrigerator while you prepare the ganache.

For the ganache, heat the chocolate chips and heavy cream in a small saucepan, stirring constantly, until the chips are melted and the mixture is smooth. Allow to cool for a bit before pouring over the pie.

Store the pie in the refrigerator.


Chocolate Mallow Pie

Happy Memorial Day! Even though the day is meant to remember those that have passed in the line of duty while protecting our country, I’d like to send a special thank you to all the military personnel we have in our lives now. We are celebrating them by hosting a gathering around the Big Green Egg. :)

It’s going to be an absolutely beautiful day here in Austin – today’s forecast calls for rain, followed by more rain, and continued rain…In fact, it’s going to rain all.week.long.

That’s a lot of rain.

But I like love it. 

So in between preparing for company today, and drying off soggy dogs, I’m going to take a few moments and watch the rain come down.

I should have plenty of opportunities for that….


Chocolate Mallow Pie – adapted from Cookie Madness

Although I’m not a big fan of marshmallows, Alexander certainly enjoyed this pie. In fact, he ate of most it for breakfast.

  • 1 – 9 inch baked pie shell  (I used a graham cracker crust)
  • 1/2 cup milk
  • 8 oz marshmallows
  • 1/2 cup semisweet chocolate chips
  • 3 tbs. malted milk powder
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • Sweetened whipped cream for garnish, or fresh strawberries are good too
In the top of a double boiler, heat the milk, marshmallows, stirring constantly, until the marshmallows are melted.
Remove from heat and add the chocolate chips. Stir until smooth and let cool to room temperature. When cool, stir in the malted milk powder.
In a chilled metal bowl using chilled beaters, beat the cream until stiff peaks just begin to form. Beat in vanilla.
Fold whipped cream into chocolate mixture. Transfer the mixture into the baked pie shell. Chill for several hours or until set.
Before serving, garnish with sweetened whipped cream or fresh fruit.

Lemon Chess Pie

I will tell you, up front, that Chess Pie isn’t something I’m familiar with.

Never had it before in my life until recently…and by recently I mean about two weeks ago.

Thanksgiving Day, to be exact.

Having said that, it has become a pie that I will definitely be making again. It’s a winning combination of tart and sweet, with a bit of crunch from the cornmeal.

I do think this would be an excellent pie in the summertime, when it’s a million degrees outside.

Ok, ok….. when it’s 115 degrees outside.

Same thing.


One year ago: Sugar Cookie Bars and Pizzelles

Lemon Chess Pie – adapted from Gale Gand

2 cups sugar
1 tbs. flour
1 tbs. fine yellow cornmeal
4 eggs
1/4 cup milk
1/4 cup unsalted butter, melted
2 tbs. grated lemon rind
1/3 cup fresh lemon juice with pulp
1 (9-inch) unbaked pie shell
1 cup heavy cream, whipped
In a large bowl combine the sugar, flour and cornmeal. Blend well, then add the eggs and combine well. Add the milk and mix, then stir in the melted butter, lemon rind and juice. Pour this filling into the crust and cover then edge of the crust with foil to prevent it from burning, taking care not to touch the filling. Bake at 375 degrees F for 45 minutes, removing the foil after 30 minutes. Cool and serve or refrigerate overnight but let sit out 3 hours before serving to warm up slightly. Serve with dollops of whipped cream.

Spinach Ricotta Pie

I feel like I really have the upper hand on the holiday “hustle and bustle” right now.

The lights are hung, decorations are in place, space has been cleared for the tree, several gifts have been purchased, and most importantly, I have Christmas Eve dinner all planned out.

Better kick up the workouts now…….


One year ago: Chocolate Pumpkin Spice Cake and Apple Pie Bread

Spinach Ricotta Pie - adapted from The Modern Baker

1 2 lb. bag frozen chopped spinach – thawed and squeezed dry
12 oz. whole milk ricotta
5 large eggs
1/4 cup chopped fresh flat leaf parsley
¾ cup grated Parmigiano-Reggiano cheese

Fresh ground black pepper

1 9″ prepared pie crust

Line a 9″ pie pan with the crust, crimp the edges, and chill while preparing the filling.

Preheat the oven to 375 degrees. In a large bowl, combine the  spinach, ricotta, eggs, parsley, and cheese, stirring after each addition. Season with black pepper, and then scrape the filling into the prepared bottom crust and smooth the top.

Bake the pie until the crust is s deep golden color and the filling is set, about 30 minutes. Cool the pie on a rack.

S’More’s Pie

Unless you live under a rock, you more than likely have heard the expression, “simple as pie’.

Now, I don’t know who was the original smarty pants that coined that phrase, because anyone that has ever wrestled with a pie crust will be the first to tell you, making a pie isn’t always easy or simple.

However, this particular version lends credence and credibility to the “simple as pie” statement. It was a snap to make – I literally had it together and ready in the time it took for the oven to preheat.

Therefore, it’s safe to say that it was……….wait for it………wait for it..…...simple as pie :)


One year ago: Chinese Cookies

S’More’s Pie – adapted from Tasty Kitchen

Side note: I was advised by my marshmallow-loving friend that this pie could only be improved upon by using homemade marshmallow filling.

4 oz. unsalted butter, softened
½ cup granulated sugar
1 egg
1 tsp. vanilla
1 cup all purpose flour
1 cup graham cracker crumbs
1 tsp. baking powder
7 oz jar marshmallow cream
1 cup chocolate chips
1 cup marshmallows

Preheat oven to 350°F and spray a 9″ pie pan with baking spray.

In a large bowl beat butter and sugar together until combined, then add egg and vanilla and stir them in. Stir in flour, graham cracker crumbs and baking powder.

Divide the dough in half. Press half the dough in the bottom and up the sides of the prepared pie pan. Evenly spread the marshmallow cream over the bottom crust. Sprinkle 3/4 cup chocolate chips over the marshmallow cream. Place 1 cup of marshmallows on top of the chocolate

Using the remaining crust, pat sections of dough on top of and around all the marshmallows. Sprinkle with the remaining 1/4 cup chocolate chips, then bake 20 minutes until lightly browned.

Remove pan from oven and set it on a wire rack. Cool completely before cutting.

Greek Yogurt Pie

Happy Saturday morning!

It’s hard to believe that exactly one week ago, the posse and I were here:


However, I’m very happy to report that we have finally re-adjusted to the time change – it made for a few really early mornings this week.

Like 3:00 a.m. early.

Which isn’t bad, it’s just…..early.

On the positive side though, that meant there was plenty of time to bake before school/work.

Like pie :)


Now I’ve made a Yogurt Breakfast Pie before, but that was more of a no-bake cheesecake pie/tart, as it contained cream cheese and yogurt. This version contains yogurt only, and it’s very, very good. Just be sure NOT to over-bake it …..looking sideways…. as it will become a bit dry…..

One year ago: Perfect Cannellini Beans

Greek Yogurt Pie – adapted from Leslie Mackie

Note: For the recipe to make the crust, click on the link for the breakfast pie.

1 9″ granola/graham cracker crust – baked and cooled

3 large eggs
3/4 cup granulated sugar
2 cups Greek yogurt
2 tbs. pure vanilla extract
3 tbs. fresh lemon juice

Preheat the oven to 325 degrees. Beat the eggs and sugar together until light and well blended. Whisk in the yogurt, vanilla and lemon juice. Carefully pour into the cooled crust, and bake for 30-40 minutes or until just set in the center. Remove from the oven and allow to cool before serving. Serve with fresh fruit.

Lemon Curd Tart

By definition, “enthralled” means to “captivate or charm”.

And this lemon tart certainly enthralled the individual it was prepared especially for. Topped with whipped cream and toasted coconut, it was the perfect birthday dessert for the aforementioned individual.

Who, by their request, shall remain anonymous. 

But they know who they are :)


Lemon Curd Tart – adapted from Martha Stewart “Pies and Tarts”

Tart Crust:

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
1/2 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
2 tablespoons ice water, plus 2 more, if needed
In a food processor, pulse flour and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.
Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.
Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.
Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch tart pan. Gently fit into bottom and up sides of pan, removing any excess dough. Refrigerate until chilled, about 1 hour. Preheat oven to 375 degrees. Remove tart pan from refrigerator and line with a piece of foil, gently molding the foil to the shape of the tart pan. Fill with pie weights and bake until set and almost baked through, anywhere from 15-20 minutes. Remove weights and continue to bake until golden brown and completely baked through, another 5-8 minutes. Remove from the oven and allow to cool completely before filling.
Lemon Filling:

3 large egg yolks, strained
Zest of 1/2 lemon
1/4 cup lemon juice
6 tablespoons sugar
4 tablespoons unsalted butter, cold, cut into pieces

Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.
To assemble, spread a thick layer of the lemon filling into the baked tart crust. Top with whipped cream, toasted coconut, sliced strawberries (or raspberries). Serve, then sit back and bask in the accolades.