Summer S’mores Pie

Smores Pie

I love nothing more than a good, gooey S’more on a summers day. Unfortunately, due to the drought in California, most campsites have banned campfires in fear of it causing a forrest fire. Last year, I made my Ultimate S’mores Brownies which were an absolute crowd pleaser. This year, I am preparing for the summer with my Summer S’mores Pie. It is served cold, which is perfect for a hot summers day! This recipe is the same as the Double Chocolate Pudding Pie recipe, with the addition of the topping. The marshmallow topping is perfectly goopey and the graham cracker crust has the perfect crunch.

Smores Pie

To start out, make the graham cracker crust. Simply place the graham crackers into a freezer ziplock bag and crush it with a rolling pin. Pour in the sugar and melted butter and toss until fully combined. Press the contents into a well buttered pie dish and bake. Remember to butter the pie dish! I have had so many instances where I forgot and the crust would be stuck to the dish.

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Once the pie crust is ready, the filling is quite simple to make. Dissolve the gelatin in a small bowl of water and set aside for it to bloom. Meanwhile, in a medium saucepan, measure out the sugar, cocoa powder, cornstarch, and salt.

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Add in the milk and whisk the mixture together until there are no more lumps. Turn the heat onto medium high heat and continue to whisk until it begins to thicken. This will take about 10 minutes of constant stirring. If it is left by itself without any whisking, the pudding will become lumpy.

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When the mixture is bubbly and has thickened in consistency, turn the heat off.

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Add in the chocolate chips, vanilla, and the bloomed gelatin.

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Whisk until the gelatin and chocolate has melted into the pudding and pour the mixture into the prepared graham cracker crust. Refrigerate for at least three hours for the pie to cool down and set.

When the pie has set, take it out of the refrigerator to bring to room temperature. I know this sounds counterintuitive but it is to make sure the marshmallow topping can actually stick to the pie. Otherwise, it will just slide around the top. To make the marshmallow topping. Simply measure out all of the ingredients into a glass bowl.

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Set it over a double boiler and with a hand held mixer, whip the fluff until it thickens.

Take a paper towel and dab the top of the pie to remove any condensation or moisture. Pour the marshmallow fluff onto the pie and spread it out. With a fork or a spoon, make some peaks and swirls into the fluff.

If you have a kitchen torch, use it to caramelize the top. If not, simply place the pie under an oven broiler to brown. Place it back into the fridge until it is ready to be served.

Note that the topping is very gooey so serving the pie will be messy, but is worth it! 

Smores Pie

Smores Pie

Summer S'mores Pie

recipe adapted from Ellie Krieger, Food Network

Graham Cracker Crust

9 full sheets of graham crackers

1/2 stick unsalted butter, melted (plus more if needed)

4 Tbsp sugar

  1. Preheat oven to 350. Butter a 9in pie pan.
  2. In a gallon size ziplock bag, crush the graham crackers until finely ground using a rolling pin.
  3. Open and pour in sugar and make sure it evenly disperses.
  4. Pour in the melted butter and mix so that all of the crumbs have absorbed some butter. When you take a handful of graham crackers and squeeze, it should hold its shape. If it comes loose, melt some more butter 1 Tbsp at a time until it holds.
  5. Pour the graham crackers inside the pie pan. Firmly press the graham crackers in place using the bottom of a measuring cup or small cup.
  6. Bake for 10-12 min, or until it is at a toasted golden brown, and then let it cool.

Chocolate Pudding Filling

1 pack unflavored gelatin

1/3 c cold water

2/3 c sugar

1/3 c cocoa

1/3 c cornstarch

pinch salt

3 c whole milk

2 oz bittersweet chocolate chips

1 tsp vanilla

  1. Sprinkle gelatin over cold water in a small bowl and set aside.
  2. In a medium saucepan, mix the sugar, cocoa, cornstarch, and salt.
  3. Turn the heat onto medium high and gradually pour in all of the milk.
  4. Whisk constantly; never leave or stop whisking otherwise it will turn lumpy. Make sure you whisk the bottom of the pot well as some may remain on the bottom and burn.
  5. Continue whisking until the mixture thickens to a pudding consistency. It may take about 5-10 min, then remove from heat.
  6. Add in chocolate, vanilla, and reserved gelatin.
  7. Pour mixture into pie crust and set for at least 3 hours (overnight recommended).

Marshmallow Topping

1/3 cup + 1 Tbsp sugar

1/4 tsp cream of tartar

pinch salt

3 Tbsp corn syrup

1/2 tsp vanilla

1 teaspoon water

1 egg white

  1. Combine all the ingredients in a glass bowl and place over a double boiler.
  2. With a hand held mixer, whip the contents on medium high speed until it forms white, medium soft peaks.
  3. Leave the pie out to come to room temperature. Take a paper towel and dab the top of the pie to remove any moisture or condensation. (This will prevent the marshmallow topping from sliding right off the pie)
  4. Pour the marshmallow fluff onto the pie and with a fork or spoon, form swirls and peaks.
  5. Using a kitchen torch or oven broiler, caramelize the fluff until golden brown.
  6. Place it back into the refrigerator until the pie is cold. Once cold, it is ready to be served!

Smores Pie

 

Perfect Pie Crust

Making the perfect pie crust used to be intimidating. Please note, used to be. I grew up watching Food Network and was so intimated by the way the chefs would speak of the pie dough and all the ways it could go wrong. It’s too tough, it’s under baked, its over worked, it could go on and on. There were competition shows with all these grandmothers with their unique recipes and techniques on how to make their version of perfect pie crust. If you go online and search “pie crust” or “pie dough,” you get a myriad of websites that share with you their secrets. Maybe that’s how you landed on this post and I suppose this post will just be another one among thousands out there.

Yet as intimidating as it seemed, I decided to finally give it a try. Since then, pie crust has been one of those recipes I can throw together without much thought. I use it for my Earl Grey Pie, my Apple Pie, and everything in between. And every time, it comes out beautiful and perfect. I can put together a pie crust in less than 5 minutes; it takes me longer to was the dishes after than it does to make the actual dough! The reason for that is you want to handle the dough as little as possible. Work fast, and keep it cold. That is the trick to the best dough.

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To start out, measure out the water and salt in a pyrex cup. Put it in the refrigerator to lower its temperature. On a cutting board, cube the butter into small pieces. I am making four pie crusts so the quantities you see in the photos are multiplied of what you would actually use. Remember, work fast to keep the butter cold. After cubing, I often move the butter into a bowl and back into the refrigerator to get the temperature down again. While it’s in the fridge, you can measure out the flour.

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Once the temperature of butter has been lowered, use a pastry cutter to cut in the butter to the flour. I use a pastry cutter as opposed to a food processor because you have more control over the dough when you are using a pastry cutter. A food processor can easily overwork the dough.

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Here, I am about halfway into the cutting in process. The butter should become smaller pebble sized as it is being worked into the flour. Remember, work fast, and keep it cold. You don’t want to use your hands as your body temperature will melt the butter.

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Once the butter resembles small pebbles, it is time to add in the water and salt. Pour it over the flour mixture and use the pastry cutter to mix the two to form a dough.

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This is what it looks like after. As I quadrupled the recipe, I have four pie doughs (one dough ball makes two pie crusts). You can still see chunks of butter within the dough. Those chunks are what will give the crust its flakiness.

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Wrap tightly in saran wrap and refrigerate for at least 3 hours before using.

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When the dough is set, unwrap and place on a floured surface. I am using this dough for tarts.

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Roll the dough out to about 1/8 inch thick. You can slightly see the marbled pattern that the chunks of butter creates throughout the dough. Beautiful. 

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Press the dough into the molds and cut off any excess. If the dough is still cold, you can always re-roll the excess into a dough ball, refrigerate it to firm up, and roll it back out. If the dough has already reached room temperature, it will not work as well.

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Once it is in the molds or pie tin, place it back in the refrigerator to firm up again. The pie dough needs to be really cold before baking.

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Right before you put the crust into the oven, prick the bottom with a fork. This will allow for even baking and for steam to be able to escape. If you are going to fill the pie for baking, you would do so now. However, with this one, I am blind baking it.

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To blind bake the pie, cut parchment paper squares to line the inside of the pie. I find it easiest when the parchment is first crumpled into a ball, then unrolled. This will give the paper more flexibility to fit into the crust. Fill the crusts with baking beans or rice, then bake.

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When the edges are golden brown, remove the baking weights and parchment paper. Put it back into the oven for an additional 5 minutes, until the inside of the pie is also golden brown.

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Now that is how a perfect pie crust should be.

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Look at all those layers the butter has created!

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And it’s golden brown all around, even on the bottom of the tart. Once it has slightly cooled, you can remove it from the molds and used however you would like!

Perfect Pie Crust

recipe from Tartine Bakery

1/2 tsp salt

1/3 c very cold water (I placed in freezer for 5-10 min)

1 1/2 c + 1 Tbsp flour

1/2 c + 3 Tbsp unsalted butter, cubed and chilled

Dissolve salt in water and keep refrigerated until needed. With a pastry blender, cut in the butter and flour until the butter is the size of small pebbles. Work as fast as possible. Add in the water and continue to cut it into the dough until it loosely holds together. Roll it together so that it holds, wrap in saran wrap and refrigerate for at least 3 hours, or overnight.

When ready to use, roll the dough out onto a floured surface. Press it into the pie crust or molds, then trim off any excess. Return to the refrigerator to firm up for 5-10 minutes. Then, prick the bottom of the pie with a fork to form small holes. Line the pie crust with parchment paper and fill with pie weights. Bake in a 375 degree oven for 20-25 minutes, until the edges are golden brown. Remove the pie weights and parchment paper and place back into the oven for 5-10 minutes, until the inside crust is browned and dry. Use as desired.

Key Lime Pie

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I’m keeping with the citrus theme! This time around, I decided to make a key lime pie. The only thing was…even though it’s supposed to be key lime season, I failed to find key limes at three of the grocery stores I was at. So I used regular limes as it’s still better to use fresh limes than bottled key lime juice! I thought that making this would be a whole other fiasco, but little did I know, there’s only THREE ingredients in key lime pie. THREE! And places charge this pie as if it’s some magically rare and exotic thing (I guess it could be since it’s key lime but it’s grown in Florida and Mexico so it’s not that exotic or rare). After searching numerous recipes, I came to the conclusion that there’s so many different variations just using the three ingredients that I wouldn’t go wrong with coming up with my own.

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To begin, make the graham cracker crust. I used the same recipe for my chocolate pudding pies and cheesecakes. I crush the graham crackers in a ziplock and mix the sugar and butter straight in to minimize clean up.

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Zest three limes! Some recipes I saw had the zest, some omitted, but I love zest from any kind of citrus so I had to include it! Then squeeze out 1/2 cup of lime juice.

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In a mixing bowl, mix together the egg yolks and sweetened condensed milk. Some recipes called for 4 yolks, some 6, some two cans of condensed milk, some one. I decided on 5 yolks and one can.

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Once that is all mixed, pour in the lime juice and add in the zest. Almost immediately, the mixture will begin to thicken as a result from the acid.

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Pour the custard into the graham cracker crust and bake for 15-20 minutes, until the center is just set but still jiggly (not liquid but not completely solid).

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Once it is done, allow it to cool to room temperature then move to the refrigerator to completely cool. Then, add fresh whipped cream and decorate with lime slices! I precut the pie before placing the cream on as I wanted each slice to be cleanly cut. Now, you can enjoy or freeze it for a different texture!

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Key Lime Pie

makes one 9 inch pie

Graham Cracker Crust

10 full sheets of graham crackers

1/2 stick unsalted butter, melted

1/4 c sugar

Preheat oven to 350. Butter a 9in pie pan.

In a gallon size ziplock bag, crush the graham crackers until finely ground using a rolling pin. Open and pour in sugar and make sure it evenly disperses. Pour in the melted butter and mix so that all is covered. When you take a handful of graham crackers and squeeze, it should hold its shape. If it comes loose, melt some more butter 1 Tbsp at a time until it holds. Pour the graham crackers inside the pie pan. Firmly press the graham crackers in place using the bottom of a measuring cup or small cup. Bake for 10-15 min.

Key Lime Custard

5 egg yolks

1 can sweetened condensed milk

1/2 c key lime juice (or lime if you cannot find key limes)

3 Tbsp lime zest

While the crust is baking, make the custard. In a mixing bowl, combine the egg yolks and sweetened condensed milk and mix well. Add the lime juice and zest and mix until the mixture thickens. Pour into baked graham cracker crust and bake at 350 degrees F for 15-20 minutes until the center is just set (not liquid, but not entirely firm either).

Allow to cool to room temperature, them move into the refrigerator to continue to cool. Finish it off with fresh whipped cream and lime slices!

Pie Day Wedding

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This weekend has been an absolute blur!! On Saturday, I made 16 pies for a friend’s wedding. The wedding was also on Pi day and so naturally, they had pie at the reception! I’ve previously created the Earl Grey Pie just for this wedding. We also served a larger version of the Raspberry Nutella Tarts, Apple Pie, and my all time favorite Chocolate Pudding Pie. If you click on the name it will take you directly to each recipe!

But let me tell you something…making 16 pies are no joke and no easy task. To make sure I had enough of each ingredient, I had calculate the total measurements of each ingredient per pie times four, add each ingredient to other pies, and buy it all in bulk in order for it to be cost efficient. Just to list off a few, I ended up needing 29 cups of flour, 12 cups of butter, 10 cups of chocolate chips, 18 cups of whole milk, and about 120 oz of fresh raspberries. Inanity.

I began to make the pies on Thursday. I created a timetable of items that could be made in advance and items that had to be made as close to the wedding date as possible.

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After days of cutting in butter, chilling, rolling, and crumbling graham cracker crumbs, all the shells crusts were FINALLY DONE.

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I made four of each kind of pie, which totaled 16. I unfortunately forgot to get a shot of the apple pie.

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Once we were able to get the pies safety to the wedding, I was finally able to breath a sigh of relief. The rest of the day was absolutely beautiful. I loved how the wedding venue was effortlessly serene. The bride looked picture perfect next to her groom. A part I love about weddings is that they bring families and friends all together for such a joyous occasion. It was so great seeing old friends again and being able to put all worries aside and just celebrate! Cheers to Bryce+Grace, wishing you both the very best!

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Earl Grey Pie

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Earl Grey Pie say whaaaaat?! I was so excited when I began to formulate on how to make this pie. I have a friend’s wedding coming up on Saturday and I was asked to make pies for the reception as the wedding is on March 14, 3/14, 3.14 aka PI DAY or PIE DAY :)

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One kind of pie that was requested was an Earl Grey Pie. Even though I never made it before, I’ve been to Pie Hole and tried their Earl Grey. It was absolutely amazing and each component worked so well together. It starts off with a flaky pie crust, then a layer of chocolate ganache. Once that has set, the earl grey pastry cream is added and topped off with whipping cream and pistachios. It is a little bit high maintenance in that there are so many different layers going on, but the result is to die for.

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I searched the internet but couldn’t find a decent recipe for earl grey pie or earl grey custard, and so I decided to adapt my own traditional vanilla custard pastry cream into an earl grey pastry cream. I’ve seen it done before when I worked at Beard Papa’s Cream Puff Bakery. We had an “Earl Grey” custard flavor of the week and I just knew it could be done. The only difference between this earl grey and the vanilla is that you steep the milk with the tea bags as opposed to vanilla. All the components, each layer of the pie, is inspired and credited to Pie Holes. I just put several of my own components together to create the absolute best pie I have ever made and you will ever taste.

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As of right now, I do not have any “how to” step by step photos for this pie as it was the first time I made it but will for sure be adding photos in the future!

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Update: For a Step by Step photo tutorial, see my post on Earl Grey Pastry Cream!

Earl Grey Pie

recipe inspired by Pie Hole, Los Angeles & Pasadena

Flaky Pie Crust

recipe from Tartine Bakery

1/2 tsp salt

1/3 c very cold water (I placed in freezer for 5-10 min)

1 1/2 c + 1 Tbsp flour

1/2 c + 3 Tbsp unsalted butter, cubed and chilled

Dissolve salt in water and keep refrigerated until needed. In a food processor, pulse the butter and flour until it forms large crumbs. Slowly add in water while pulsing, until it loosely holds together. Roll it together so that it holds, wrap in sarane wrap and refrigerate for at least 2 hours, or overnight.

Preheat oven to 375 degrees. When completely chilled, roll out to be 1/8 in thick and cover the pie tins. Use the back of a knife to cut off any excess dough. Use a knife to prick the bottom of the crust. Line the tops with parchment paper and weigh it down with baking weights (beans, rice, etc). Bake for 20-25 min, until golden brown around the sides. Remove the parchment paper and bake for 5 more min, until all moisture has evaporated from the crust. Allow the crust to cool completely on a wire rack.

Earl Grey Pastry Cream

adapted from Tartine Bakery’s Pastry Cream

2 cups milk

5 bags Earl Grey Tea Bags (I use Twinings Earl Grey)

1/4 tsp salt

5 Tbsp cornstarch

1/2 c sugar

2 eggs

4 Tbsp unsalted butter

1/2 c heavy whipping cream

2 Tbsp sugar

Heat the milk, tea bags, and salt in a sauce pan on low for 5-10 minutes, constantly stirring until the color turns a medium-light grey color. If some tea leaves fall out, it is okay, you will strain it out later. Once it has reached the desired color, remove tea bags and bring the milk to a gentle boil. Take it off the heat and strain the milk into a separate bowl to remove any bits of burt milk or tea leaves. Meanwhile, whisk the sugar, cornstarch, sugar, and eggs in a medium bowl until thick and smooth. Add half of the boiling milk into the sugar mixture to temper the eggs, then return this mixture into the saucepan along with the rest of the milk. Whisk continuously on medium high heat until the cornstarch cooks and the mixture is thickened. Remove from heat and add butter and whisk until smooth and completely incorporated. Pour into a heatproof bowl and place plastic wrap on the surface of the cream to cool to avoid the creation of a “skin” layer. Allow to cool completely before using, about 3-4 hours. The cooled earl grey pastry cream should be very firm, needing to be lightened with whipped cream before using.

Once ready to use, whip up the whipping cream with remaining 2 Tbsp of sugar until thick. Scoop out the pastry cream and whisk in the whipping cream until completely smooth.

Assembly

1 fully cooled pie shell

1/2 c chocolate chips

1/4 c heavy whipping cream

Earl Grey Pastry Cream

1/2 c ready to whip whipping cream (I recommend Pastry Pride)

Small handful pistachios, roughly chopped

Heat up the heavy whipping cream in a heatproof bowl until it is bubbly. Add in chocolate chips and stir until smooth. Using a pastry brush, brush the chocolate onto the pie shell and allow it to cool completely.

Whip up the ready to whip whipping cream until it holds a stiff peak. Meanwhile, take the earl grey pastry cream and fill the pie. Smooth out the top. Take the stiff peak ready to whip whipping cream and spoon onto the top and spread it out. Decorate with pistachios. Serve cold.

Salted Caramel Apple Pie

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Ever since I watched this video of MasterChef winner Christine Ha make an apple pie and Chef Gordon Ramsey revealing that he does, indeed, have a heart, I had wanted to make an apple pie myself. If you have no idea what I am talking about, you have to watch the video. Did I mention that she is blind but still has the incredible capability to win such a competition?! It makes me want to cry every time.

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I’ve always been intimidated by pies. Not the graham cracker crust kind of pies, but the cut in the butter, roll out the dough, fill and roll on the top crust kind of pie. I think my intimidation comes from seeing so many Food Network pie competitions and the fact that it is America’s most popular pie. I’ve avoided it for years but while grocery shopping the other day, I saw that apples were on sale! And so I saw that as a sign that I just had to conquer the fear and do it.

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It was not as bad as I thought it was. Actually, it was a lot easier that I thought it would be and turned out a whole lot better than I thought. I had my go-to flaky pie crust that I made in the past for a baby shower and I decided to just use the same recipe since it’s easy and almost fool-proof. I made the dough the night before and made two disks of dough– one for the bottom crust and one for the top. All I had to do today was was roll it out. When you are ready to transfer the dough from the table to the pie pan, use the rolling pin to wrap around and roll. Then, you can easily transfer the dough on top of the pan and unroll it out.

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Then came the filling. While I love me some apple pie, I forgot that I had to peel them. I hate peeling things. Potatoes, apples, oranges, mangos, you name it. If I have to peel it, I better really love it. When I finally got over my annoyance of peeling things, I enjoyed the therapeutic sound of apples being sliced and the blade of the knife rhythmically hitting the wooden chopping board. Is that weird? Slicing the apples are so effortless. Peeling, not so much.

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To the sliced apples, I squeezed out the juice of one whole lemon and mixed it in to prevent the apples from browning. Some recipes only call for a tablespoon of lemon juice, but because my filling is going to be quite sweet, I used the whole lemon to offset it. In a separate bowl I mixed in the flour, cinnamon, nutmeg, and sugar. I added it to the apples and made sure they were all nicely coated. I filled the apples into the dish.

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And then came the caramel. Oh, how I love this salted caramel sauce.

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I bought it at the Good Food Award several weeks ago in San Francisco and have been saving it for just the right dish. This caramel is thick and creamy while being smooth and silky. The sea salt is not overpowering but its presence is unmistakable. Just let it slowly drip into the crevices of the apples.

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Ugh so good.

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After the caramel is drizzled on, roll out your top crust and gently set it on top of the apples. Take scissors and cut both the bottom and top crust at the same time, leaving at least a half inch boarder of crust sticking out of the pan.

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Then, using your two fingers, you first want to fold top layer of dough underneath the second bottom layer of dough, pinching it closed as you go along. The point of this isn’t to create a pretty boarder, but to rather make sure both the top and the bottom crusts are sealed. Now instead of the half inch boarder hanging off the side, the crust should come up to just the edge of the dish. Once this has been done, you can crimp the crust and make it look pretty.

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Then, I brushed the top crust with a beaten egg wash and heavily dusted on cinnamon sugar. I cut four slits into the top to allow steam to escape during baking and set it into the oven to bake.

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Forty very long minutes later, the apartment smelled glorious and the pie was ready. You can tell it is ready when the top crust is deliciously golden brown and firm. You need to allow it to cool for at least two hours so the filling can set, but the wait is well worth it. You can still see specks of sugar and cinnamon on top!

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As you cut into the pie, it still maintains it’s structure and doesn’t mush down like applesauce.

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I’ve only just made this pie and am pleased to say there are zero slices left. I must say, this one is a winner!

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Salted Caramel Apple Pie

makes one 10inch pie

Chilled Flaky Tart Shell divided into two disks, recipe below

5 large and fully ripe gala apples, pealed, cored, and thinly sliced.

juice of 1 lemon

1/3 c flour

1/4 c sugar

1 Tbsp + 1 tsp ground cinnamon (4 teaspoons total)

1 tsp ground nutmeg

1/3 c salted caramel sauce

1 egg, beaten

Cinnamon Sugar for dusting (1/4 c sugar + 1 Tbsp cinnamon)

Preheat oven to 400 degrees.

Pour the lemon juice over sliced apples and toss so it is all coated. In a small bowl, mix the flour, sugar, cinnamon, and nutmeg. Sprinkle the flour mixture over the apples and toss until it is evenly coated. Set aside.

Roll out one disk of dough onto a floured surface until it is at least 14 inch in diameter. If the dough begins to soften and warm up, place on a baking tray and return to the refrigerator until it has chilled and firmed up. Use a rolling pin to transfer the dough into a glass baking dish. Fill the dish with the apples and drizzle the caramel sauce all over. Roll out the second disk of dough until it is at least 12 inch in diameter. Use a rolling pin to transfer on top of the apples. Take a pair of scissors and cut away the excess dough, leaving a half inch boarder of crust hanging out of the side of the dish. Fold the top crust under the bottom crust and pinch to close and seal the two together. Then, crimp the crust whichever design you want.

Beat the egg and using a pastry brush, brush the entire top of the crust. Liberally dust the cinnamon sugar over the top and using a knife, cut four slits into the top.

Place the pie on the lowest rack and bake at 425 degrees for the first 10 minutes. Then, decrease the temperature to 350 and bake for an additional 30-40 minutes, until the top crust is firm and golden brown.

Allow the pie to cool for at least 3 hours before serving so the filling can set. Enjoy!

Flaky Pie Crust

Recipe from Tartine Bakery

1 tsp salt

2/3 c water

3 c + 2 Tbsp flour

1 c + 5 Tbsp chilled butter, cut into cubes

In a food processor, pulse the butter and flour until it forms large crumbs. Add salt and water unti dough comes together as a rough ball. Roll out onto a floured surface and wrap in plastic wrap. Refrigerate for at least 2 hours before using.

When ready to use, preheat oven to 375 degrees. Roll out to 1/8 inch thick and roll into desired pans. Pierce holes in the bottom using forks, line with parchment paper, and use baking beans to weigh it down. Bake at 375 degrees for about 20 min, remove baking beans and parchment paper, then finish baking for 3-5 more minutes. Cool completely. Because there is already so much butter in the shell, it should come out easily.

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Double Chocolate Pudding Pie

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Our kitchen currently looks like a tornado hit. My dad is trying to install a new shelving system into our kitchen closet and we have pots, pans, tupperware, and aprons scattered all over. It’s an absolute mess. To make matters even worse, I decided to clean out my baking cabinets and drawers. I pulled everything out– all purpose flour, cake flour, bread flour, gluten-free free, coconut flour (yes did you know there is such thing as coconut flour? Well I didn’t either until I found the bag my mom put in there)– and those are just flours. I sorted through, did a master cleanse and placed everything in their corresponding containers.

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In the midst of all the chaos, I found a new box of still good graham crackers and immediately thought to make Double Chocolate Pudding Pie. This pie is my all time favorite pie. It beats apple pie and even pumpkin pie. What is so good about this pie? Well I am so glad you asked.

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This pie is easy to make. It’s as easy as…pie? Sorry, I had to. But besides it being super simple to make, it does not take much time at all, clean up is a snap, it uses a graham cracker crust (my favorite), and has a chocolate filling (another favorite), which, if you do the math, equals my favorite pie.

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Double Chocolate Pudding Pie

recipe adapted from Ellie Krieger, Food Network

Double Graham Cracker Crust

11 full sheets of graham crackers

1/2 stick unsalted butter, melted

4 Tbsp sugar

Preheat oven to 350. Butter a 9in pie pan.

In a gallon size ziplock bag, crush the graham crackers until finely ground using a rolling pin. Open and pour in sugar and make sure it evenly disperses. Pour in the melted butter and mix so that all is covered. When you take a handful of graham crackers and squeeze, it should hold its shape. If it comes loose, melt some more butter 1 Tbsp at a time until it holds. Pour the graham crackers inside the pie pan. Firmly press the graham crackers in place using the bottom of a measuring cup or small cup. Bake for 10 min and then let it cool.

Chocolate Pudding Filling

1 pack unflavored gelatin

1/3 c cold water

2/3 c sugar

1/3 c cocoa

1/3 c cornstarch

pinch salt

3 c whole milk

2 oz bittersweet chocolate

1 tsp vanilla

Sprinkle gelatin over cold water in a small bowl and set aside.

In a medium saucepan, mix the sugar, cocoa, cornstarch, and salt. Turn the heat onto medium high and gradually pour in all of the milk. Whisk constantly, never leave or stop whisking. Make sure you whisk the bottom of the pot well as some may remain on the bottom and burn. Whisk constantly until the mixture thickens to a pudding consistency, may take 5-10 min, then remove from heat. Add in chocolate, vanilla, and reserved gelatin. Pour mixture into pie crust and set for at least 3 hours (overnight recommended) before serving. Serve with chocolate sauce and whipped cream.