Chocolate Sweetheart Pie



I made this for a work bbq at a friend's house... afterwards I was wishing I would have made two! It disappeared so quickly! It's rich, but just sweet enough. Who knew Eva Longoria could cook?!

Chocolate Sweetheart Pie via Eva's Kitchen:

6 servings

1 store-bought refrigerated, 9-inch pie crust

8 oz. 60% semisweet chocolate

2/3 cup corn syrup

1 cup heavy cream

3 large eggs

2 tablespoons sugar

1/2 teaspoon vanilla

1 pint strawberries, hulled and sliced

1. Preheat oven to 350 F. Line a 9 inch pie plate with the piecrust, gently pushing it into the edges of the pan. Place in refrigerator until needed.

2. In a heavy saucepan, heat 6 oz. of the chocolate over low heat, stirring constantly, until just melted. Stir in the corn syrup and 1/2 cup of the cream. Add the eggs, one at a time, beating well after each addition.

3. Place the pie shell on a baking sheet and pour the chocolate mixture into the pie shell. Bake until a knife inserted 1 inch from center comes out clean, about 45 minutes. Let stand on a wire rack until completely cool: the center of the pie will sink as it cools.

4. In a medium mixing bowl, place the remaining 1/2 cup of the cream, the sugar, and vanilla and beat until soft peaks form. Spoon the whipped cream onto the center of the cooled pie. Top with strawberries.

5. Place the remaining 2 ounces of the chocolate in a small dish and microwave on high power just until melted, 30-60 seconds, stopping and stirring every 10-15 seconds. Remove from the microwave, and stir until completely melted. Drizzle the chocolate over the strawberries. Serve at room temperature.

Momofuku's Crack Pie



This was made by special request for my Dad. I guess he read about it on the Good Food blog and was interested. To be honest, how could you not be with a name like this? I'm not sure if it quite lived up to the name, but it was good. Maybe I need to make a trip to New York so I can have a true comparison. Adding that to the list! Butter and brown sugar and cream, oh my.

Momofuku's Crack Pie via Good Food:

http://blogs.kcrw.com/goodfood/2011/07/momofukus-crack-pie/

Sweet Potato Pie with Marshmallow Meringue

Let me just start by saying that I am even starting to impress myself! Look at this beauty! If you are looking for a Thanksgiving contribution that is a little less traditional but will still WOW the crowd... here's your pick! Sweet potato pie is a traditional Thanksgiving type dish, but with the addition of the marshmallow meringue, this almost becomes like a sweet potato pie/candied yams hybrid. The final product is BEAUTIFUL! Not to mention the smell of toasted marshmallows coming out of the oven is almost too hard to resist. This recipe is a bit time consuming, but I would venture to say that you will probably be satisfied with your reward! So that's all for my Thanksgiving cooking this year, enjoy! Happy Thanksgiving, remember what your most thankful for.

Sweet Potato Pie with Marshmallow Meringue via Epicurious:

http://www.epicurious.com/recipes/food/views/Sweet-Potato-Pie-with-Marshmallow-Meringue-240425

German Chocolate Pecan Pie

I'm working on Thanksgiving, so the pie preparations must begin early! This recipe actually came from an American Way magazine that Cornell found on one of his flights. Super easy! (Believe me, I actually just made four of these!) It does make a large amount of pie filling, so definitely buy the deep dish variety, and maybe even some mini crusts for any leftovers you will probably have. This will totally satisfy your sweet tooth.

GERMAN CHOCOLATE PECAN PIE

via Texas Pie Kitchen & American Way Magazine

3 eggs

1 cup sugar

1 cup dark corn syrup

3 tablespoons softened butter

1 tablespoon vanilla

1/2 cup shredded coconut

1 cup (plus a handful for topping) chocolate chips

1 cup chopped pecans

1 unbaked pie shell

Mix first 5 ingredients together until smooth. Add coconut, chocolate chips, & pecans to combine thoroughly. Pour into unbaked pie shell. Sprinkle top of pie with handful of chocolate chips for topping. Bake at 350 for 1 hour.

Peach Pie with Candied Pecan Topping

This is a PIE! Not sure how I came up with this hankering, but it was no mistake. Shared this with my Dad & Tammy, and they also were not disappointed. What can I say... I aim to please!

Peach Pie with Candied Pecan Topping via Better Homes & Gardens:

http://feasties.wordpress.com/2009/02/12/peach-pie-with-candied-pecan-topping/

*note: ignore the author's comment about not liking Better Homes & Gardens. It is a GREAT cookbook, and a quintessential necessity to any cook's collection, ...in my humble opinion.

Double Chocolate Cream Pie

When nothing will do but chocolate... this is your friend. I've always been a fan of chocolate cream pie, most often from Marie Callendar's or something of the like, but I had never made it myself. I was inspired to try it out after seeing Julie & Julia. (That was such a great movie, I just love food movies.) I will admit I did cheat a bit on this one. I did not make my own crust, just bought a pre-made shortbread crust from the store. This turned out well, but I was too anxious to eat it. I wish I would have let it chill just a bit longer in the fridge. It is best COLD.

DOUBLE CHOCOLATE CREAM PIE

via The Best of Cooking Light

1 pie crust (I used a shortbread crust)

3/4 cup sugar

1/4 cup unsweetened cocoa

3 tablespoons cornstarch

1/8 teaspoon salt

2 cups milk

1 large beaten egg

1 1/2 ounces semisweet chocolate, grated

1 teaspoon vanilla extract

1 1/2 cups whipped topping

Preheat oven to 350. To prepare filling, combine sugar, cocoa, cornstarch, salt, and milk in a medium saucepan. Stir well with whisk. Cook, stirring constantly, for 1 minute until mixture comes to a full boil. Gradually add 1/3 cup hot milk mixture to egg, stir well. Return egg mixture to pan. Cook 2 minutes, or until the mixture thickens, stirring constantly. Remove from heat, add grated chocolate, stirring until chocolate melts and mixture is smooth. Stir in vanilla. Spoon mixture into pie crust. Cover surface of filling with saran wrap. Chill until set. (At least 2 hours.) Remove plastic wrap, and top with whipped cream/topping.