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A pie is good for any occasion. Whether it's a barbecue, a birthday party, a casual get together in your home, or a small party between you and your friends. This kind of goody is easy to make and can be done quickly.
Check out these recipes and see if you want to try to make a couple new ones.
Chocolate pecan pie.
For the crust, you may use an already made crust from your local grocery store.
Filling ingredients:-
2 tablespoons of cold unsalted butter, cut in chunks.
2 oz. of unsweetened chocolate, finely chopped.
1-1/4 cups of light corn syrup.
3/4 cup of maple syrup.
3 large eggs.
1 tablespoon of Kahlúa or other coffee-flavored liqueur.
5-3/4 oz. (1-1/2 cups) of pecan halves, toasted.
Preparation:
1. Position a rack in the middle of the oven and heat the oven to 350F.
2. In a large saucepan, heat the butter, chocolate, corn syrup, and maple syrup over medium-high heat.
3. Bring to a boil, whisking frequently. The mixture will bubble vigorously once it starts to boil.
4. Continue whisking and cooking until the mixture emulsifies, about 5 minutes.
5. Let cool and then whisk in the eggs one at a time.
6. Add the Kahlúa.
7. Pour the mixture into the baked pie shell.
8. Arrange the pecan halves randomly on top of the filling.
9. Bake until the filling's edges are puffed and the center jiggles like Jell-O when you nudge the pan, 40 to 45 minutes.
10. Cool on a rack and serve at room temperature.
Chocolate peanut butter pie.
Crust ingredients: (You may use a pie crust from your grocery store if you do not want to make it.)
-
1/2 cup of white flour.
1/4 cup of brown sugar.
1 packet of regular instant oatmeal.
1/4 teaspoon of baking powder.
A small pinch of salt.
1/4 cup of margarine or butter.
Crust preparation:
1. Preheat oven to 350F.
2. Combine the flour, sugar, oatmeal, baking powder, and salt in a large bowl. Stir well.
3. Cut in the margarine/butter until the mixture resembles bread crumbs.
4. Press into a pie plate, and bake for 12 to 15 minutes.
5. Remove and let cool before filling.
Filling ingredients:
-
1 package of chocolate pudding.
1-1/2 cup of soymilk.
1/2 cup of creamy peanut butter.
1/4 cup of powdered sugar.
Filling preparation:
1. Prepare the pudding using the milk. Let cool.
2. In a medium bowl, blend the peanut butter with the sugar.
3. Slowly whisk in the pudding, and mix until well blended.
4. Pour into the crust shell, and refrigerate for at least 1 hour before serving.
Triple-chocolate pudding pie with cappuccino cream.
(Makes 8 servings.)
Crust ingredients:
-
9 whole chocolate graham crackers.
1 tablespoon of sugar.
6 tablespoons (3/4 stick /3 oz/ 85 grams) of unsalted butter, melted.
A pinch of salt.
Crust preparation:
1. Preheat the oven to 350F/180C.
2. Finely grind the graham crackers, sugar, and salt in processor.
3. Add the butter and blend to moisten crumbs.
4. Firmly press the mixture into a 9-inch-diameter glass pie dish.
5. Bake until crust sets, about 8 minutes. Cool.
Filling ingredients:
1/2 cup of unsweetened cocoa powder.
1/4 cup of cornstarch.
3 1/2 cups of half and half.
4 large egg yolks.
3 1/2 ounces of bittersweet or semisweet chocolate, chopped.
3 ounces of unsweetened chocolate, chopped.
2 tablespoons (1/4 stick / 1 oz / 28 grams) of unsalted butter.
1 teaspoon of vanilla extract.
Filling preparation:
1. Whisk the sugar, cocoa, and cornstarch in heavy medium saucepan.
2. Gradually whisk in 1 cup of half and half.
3. Whisk in remaining 2 1/2 cups of half and half and yolks. Whisk over medium-high heat until mixture thickens and boils, whisking constantly, about 12 minutes.
4. Remove from heat.
5. Add both the chocolates and butter; whisk until melted and smooth.
6. Mix in the vanilla.
7. Transfer filling to crust.
8. Press plastic wrap directly onto surface of filling and chill until filling sets, at least 6 hours.
Topping ingredients:
-
1 cup of chilled whipping cream.
2 tablespoons of powdered sugar.
1 1/2 teaspoons of instant espresso powder.
1/2 teaspoon of vanilla extract.
Topping preparation:
1. Beat all the ingredients in large bowl until peaks form. (Can be made 1 day ahead. Cover and refrigerate. Re-whisk to thicken before serving, if necessary.)
Final steps:
1. Peel the plastic off.
2. Cut into wedges.
3. Spoon dollops of cream atop each slice and serve.
Tip: Chill the pie for at least six hours before serving or make it up to two days ahead.
Chocolate fudge pie.
(Makes about 8 servings.)
Ingredients:
-
1-1/4 cups of hot fudge topping, divided.
1 tub (8 oz.) of frozen non-dairy whipped topping, thawed.
1 (6 oz.) of packaged chocolate crumb crust.
Preparation:
1. Stir together 1 cup of fudge topping and whipped topping in medium bowl until well blended; spread into prepared crust.
2. Place remaining 1/4 cup of fudge topping in small microwave-safe bowl. Microwave at HIGH (100%) 15 to 30 seconds or just until warm.
3. Drop by spoonfuls on top of pie; using knife or metal spatula, draw through topping for marbled effect.
4. Cover; freeze for 6 hours or until firm. Cover; freeze leftover pie.
All-chocolate Boston cream pie.
(Makes 8 servings.)
Ingredients:
-
1 cup of all-purpose flour.
1 cup of sugar.
1/3 cup of cocoa.
1/2 teaspoon of baking soda.
6 tablespoons of butter or margarine, softened.
1 cup of milk.
1 egg.
1 teaspoon of vanilla extract.
CHOCOLATE FILLING. (See recipe below.)
CHOCOLATE GLAZE. (See recipe below.)
Preparation:
1. Heat the oven to 350F. Grease and flour one 9-inch round baking pan.
2. Stir together the flour, sugar, cocoa and baking soda in large bowl.
3. Add the butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened.
4. Beat on medium speed 2 minutes. Pour batter into prepared pan.
5. Bake for 30 to 35 minutes or until the wooden pick inserted in the center comes out clean.
6. Cool for 10 minutes; remove from pan to wire rack. Cool completely.
7. Prepare CHOCOLATE FILLING.
8. Cut cake into two thin layers. Place one layer on a serving plate; spread the filling over a layer. Top with remaining layer.
9. Prepare CHOCOLATE GLAZE.
10. Pour onto the top of the cake, allowing some to drizzle down the sides.
11. Refrigerate until serving time. Cover; refrigerate leftover cake.
Chocolate filling ingredients:
-
1/2 cup of sugar.
1/4 cup of cocoa.
2 tablespoons of cornstarch.
1-1/2 cups (1-1/2 pint) of light cream.
1 tablespoon of butter or margarine.
1 teaspoon of vanilla extract.
Chocolate filling preparation:
1. Stir together the sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream.
2. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil.
3. Boil for 1 minute, stirring constantly; remove from the heat.
4. Stir in the butter and vanilla.
5. Press plastic wrap directly onto surface. Cool completely.
Chocolate glaze ingredients:
-
2 tablespoons of water.
1 tablespoon of butter or margarine.
1 tablespoon of corn syrup.
2 tablespoons of cocoa.
3/4 cup of powdered sugar.
1/2 teaspoon of vanilla extract.
Chocolate glaze preparation:
1. Heat the water, butter and corn syrup in small saucepan to boiling.
2. Remove from heat; immediately stir in cocoa.
3. With a whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly.
Black forest pie.
(Makes 8 servings.)
Ingredients:
1 package (4 oz.) of unsweetened cooking chocolate, broken into pieces.1 can (14 oz.) of sweetened condensed milk. (Not evaporated milk.)
1 teaspoon of almond extract.
1-1/2 cups of cold whipping cream.
1 baked 9-or 10-inch pie crust, cooled.
1 can (21 oz.) of cherry pie filling, chilled.
Toasted sliced almonds. (Optional.)
Preparation:
1. Combine the chocolate with sweetened condensed milk in a heavy saucepan.
2. Cook over medium heat, stirring constantly, until chocolate is melted.
3. Remove from heat; stir in almond extract.
4. Pour into large bowl; cool or refrigerate thoroughly. Beat until smooth.
5. Beat the whipping cream in a medium bowl until stiff; gradually fold into chocolate mixture.
6. Pour into the baked pie crust.
7. Refrigerate 4 to 6 hours or until set.
8. Serve with pie filling. Garnish with almonds, if desired. Cover; refrigerate leftover pie.
