Tag Archives: pie

Chocolate Peanut Butter Pie


1 Oreo Ready Made Crust
4 oz 1/3 less fat Cream Cheese
1/3 cup Powdered Sugar
1/3 cup Creamy Peanut Butter
4 oz Fat Free Cool Whip
1 pkg Chocolate Fudge Fat Free Jello Pudding
1 3/4 cup Skim Milk


In a medium sized bowl whip together the pudding mix and milk for 2 minutes. Set to the side.

In another bowl whip the cream cheese, sugar & peanut butter until they are all mixed well. Add the Cool Whip and whip until its light and fluffy & well combined. Try not to lick the spoon.

Spoon the chocolate pudding into the Oreo crust. Add the peanut butter mixture on top and spread evenly. Cover with plastic wrap and place in fridge for at least 2 hours.

Shave dark chocolate on top for a little garnish.

Author’s note: the first time the peanut butter layer just sunk to the bottom of the pudding but the second time I let the pudding sit in the bowl for a few minutes prior to putting it in the pie. Make sure your cool whip was frozen and your peanut butter mixture should be thicker than the pudding.


Apple Pie Bites 3


1/4 cup packed light brown sugar
1 teaspoon apple pie spice, and additional apple pie spice (about 1/4 teaspoon) for sprinkling on top of crescent rolls
3 tablespoons butter, melted
1/3 cup chopped pecans
1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
1 (8-ounce) can Pillsbury Original crescent rolls
For the apple pie spice
1-1/2 tablespoons ground cinnamon
1-1/2 teaspoons ground nutmeg
1 teaspoon allspice


Preheat your oven to 375 degrees. Line a baking sheet with parchment paper.

In a small bowl, combine brown sugar and apple pie spice. Set aside.

Melt butter and toss apple slices in butter, set aside.

Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.

Sprinkle each triangle evenly with the chopped pecans.

Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.

Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.

Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

Bourbon Chocolate Pecan Pie

Makes: 8 servings


Pie Crust

1 1/4 cups all-purpose flour, plus more for rolling out the dough
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
1 stick unsalted butter, chilled and cut into 1/2-inch cubes
3–5 tablespoons ice water


3 large eggs
1 cup packed dark brown sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/4 cup bourbon
2 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
1 1/2 cups pecan halves, divided
3/4 cup bittersweet chocolate chips, divided


To make the pie crust, in a large bowl, combine the flour, sugar and salt. Add the butter and, using a fork, cut it into the flour mixture until the butter is about the size of large peas. Slowly add 3 tablespoons of the water, mixing with a fork just until the dough holds together. Add more water only if needed. Using your hands, flatten the dough into a disk. Wrap the dough in plastic wrap and refrigerate for 1 hour, or until chilled.

On a floured work surface, roll the dough into a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim the edges of the dough, allowing 1/2 inch to hang over the rim of the plate. Fold the extra dough onto the rim of the plate and crimp the edge with a fork.

Preheat the oven to 325F.

To make the filling, in a large bowl, whisk together the eggs, brown sugar, light and dark corn syrups, bourbon, butter, and salt. Stir in 1 cup of the pecans and 1/2 cup of the chocolate chips. Pour the filling into the crust and sprinkle with the remaining 1/2 cup of pecans and the remaining 1/4 cup of chocolate chips. Bake for 50 to 60 minutes, until the crust is golden brown and the filling is set. Cool the pie on a wire rack to room temperature before serving.

Chocolate Cream Pie

An easy, magnificent Chocolate Cream Pie with a biscuit (Oreo cookie) base, soft custard-like chocolate filling and topped with clouds of cream. Recipe video included.

Servings: 8



25 Oreo biscuits, whole with filling intact (244g / 8.5 oz) (Note 1)
5 tbsp/ 60g butter, melted


1/4 cup / 40g cornflour / cornstarch
2/3 cup / 145g white sugar
Pinch of salt
2 cups / 500 ml milk (whole or reduced fat, not zero fat)
1 cup / 250 ml cream (pouring or thickened/heavy), or sub with milk (Note 2)
4 egg yolks
2 tbsp / 30g unsalted butter, melted
1 tsp vanilla extract
150g/ 5 oz dark 70% cocoa or bittersweet chocolate, broken into pieces or chopped
75g/ 3 oz milk chocolate (if not buttons, chop or break into pieces)


1 1/2 cups / 375ml thickened / heavy cream for whipping
2 tbsp sugar
1/2 tsp vanilla extract
Chocolate for shaving


Preheat oven to 180C/350F.

Cut a round piece of baking / parchment paper, the size of the pie dish (to cover filling).


Place biscuits (cookies) in a food processor and whizz into crumbs. Or place in ziplock bag and bash with rolling pin or heavy cans. Pour into bowl, add butter and mix.

Pour into a 23cm / 9″ pie dish, spread crumbs out across base. Use wooden spoon to press into sides (see video) and something flat to press into base.

Bake for 10 minutes, then allow to cool.

Filling (see video, it’s helpful):

Place cornflour, sugar and salt in a medium saucepan. Whisk to combine.

Add milk, cream and yolks. Whisk to combine.

Turn heat onto medium low (or low for strong gas stoves). As the mixture warms up, whisk regularly, but not constantly.

After around 3 minutes, you’ll feel the mixture thicken. Start to whisk constantly.

When the mixture starts bubbling (around 4 min), whisk constantly for 45 seconds then take it off the stove.

Whisk for a further 1 minute. Add butter, chocolate and vanilla. Whisk until chocolate melts and filling is smooth.


Pour filling into pie shell, smooth surface. Gently place round baking paper on surface. Refrigerate for 12+ hours.

Remove paper. Poke to ensure it’s set – should feel like a set custard.

Whip cream. Spread cream over top of pie.

Optional: Use a knife to make chocolate shavings or grate chocolate directly over the top of the pie.

Serve, and feel like Martha Stewart.

Recipe Notes

1. You will need 2 standard Oreo packets. There are 14 in each packet so you’ll use all of one packet and all but 3 in the 2nd packet.

2. I like to add cream into the filling because it makes it just that touch more creamy and rich however, most chocolate custards / creme patissieres are made with just milk. So you can just use milk if you wish – the filling may take 30 seconds or so longer to thicken.

3. Australia: Plaistow from the supermarkets is fine, US: Ghirardelli is great.

4. This pie will keep for around 3 days, then I notice the base starts softening a bit.

4. I make this with a combination of dark and milk chocolate because the dark provides that intense chocolate flavour and the milk lightens the colour of the filling so it contrasts with the dark crust. You could make this entirely with milk or dark chocolate – works fine with both (white chocolate will work but is sweeter so I would find it’s too sweet for my taste).

While I encourage you to use good quality chocolate, this recipe works just fine with any baking chocolate. Use chocolate purchased from the baking aisle, not eating chocolate. Eating chocolate doesn’t melt as well (I learned the hard way when I first started baking!).

Australia: Some brands (Nestle and Cadbury) label cooking chocolate as “Melts” and “Baking Chips”. You need to use the Melts because they…errr, well, they melt. The Chips are created especially for things like choc chip cookies and muffins so they keep their form after baking rather than melting. If the packet doesn’t specify either (like Plaistow), it will be a melting chocolate.


Peach Cobbler 4


2 cup fresh peaches, peeled and sliced
1/4 – 1/2 cup sugar, depending on sweetness of peaches
1/2 cup butter, softened
1 cup self-rising flour OR mix together 1 cup all-purpose flour, 1 1/4 tsp. baking powder, 1/8 tsp. salt
1 cup sugar
1 egg
1 tsp. vanilla


Preheat oven to 350F.

Place peaches in greased 2 qt. baking dish.

Sprinkle 1/4-1/2 c. sugar over peaches.

Cream butter and 1 c. sugar together.

Stir in flour. Add egg and vanilla. Mix well.

Spoon mixture over peaches.

Bake for 35-45 minutes or until light brown on top.

Chocolate Chip Pie


1 unbaked 9-inch deep dish pie pastry
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
3/4 cup butter, softened
1 cup Nestle semi-sweet chocolate chips
1 cup chopped pecans or walnuts


Preheat oven to 325 degrees F.

Beat eggs in large mixer bowl on high speed until foamy and pale in color. Beat in flour, granulated sugar, and brown sugar.

Beat in butter until combined.

Stir in morsels and nuts. Spoon into pie shell. The mixture will be thick.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean.

You may want to make a foil tent over the pie towards the end so the crust doesn’t brown too much.

Cool on wire rack. Serve warm with ice cream or whipped cream.

Vegetable-Barley Potpies

Makes 4


2 tablespoons extra-virgin olive oil, plus more for brushing
1 onion, finely diced
2 carrots, thinly sliced
4 ounces shiitake mushrooms, stemmed and thinly sliced
1/4 cup dry white wine
1 1/2 cups cooked pearl barley
2 cups cooked white beans, drained and rinsed
2 tablespoons all-purpose flour
4 cups vegetable stock, preferably homemade
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
6 sheets frozen phyllo dough, preferably whole wheat, thawed
Sea salt, for sprinkling

Heat olive oil in a large skillet over medium. Sauté onion, carrots, and mushrooms until tender, stirring frequently, 6 to 8 minutes. Add wine; cook, stirring up browned bits, until almost all the wine has evaporated.

Combine barley and beans in a large pot. Whisk flour into stock and add to pot. Bring to a boil and cook, stirring, until slightly thickened. Remove from heat. Stir in parsley and let cool slightly.

Preheat oven to 425F. Using a 12-ounce ramekin as a guide, cut out 4 rounds from phyllo; keep covered with a damp paper towel.

Spoon barley mixture into 4 ramekins. Brush each cut sheet with oil and place on top of filled ramekin. Cut vents into tops. Sprinkle with sea salt and reserved parsley.

Transfer to a rimmed baking sheet and bake until tops are golden and filling is bubbling, about 30 minutes. Let cool slightly before serving.