Deep Dark Chocolate Mousse Pie with Chocolate Cookie Crust

Well when falls off the Paleo wagon, one really falls off. I have to admit being able to eat dairy again is the best thing ever. I had big plans for a French Silk pie yesterday but a non-napping baby forced me to try go with plan B that didn't involve so many mixing bowls and steps. As it turns out it was a delicious plan B.

The original recipe (from my beloved dog-eared Mrs. Fields Cookie Book) called for cream cheese. Since I didn't have any on hand I subbed creme fraiche and crossed my fingers. I think it gave it a particularly amazing texture. Definitely more 'mousse' like than it would have been with cream cheese and I loved the subtle depth of tanginess the creme fraiche lent to the filling really playing up the dark chocolate flavor. Another bonus to using creme fraiche? You can make this pie on the spur of the moment without having to wait for any of the ingredients to come to room temp first.

By the way my husband and our good buddy staying with us topped this pie with…are you ready?…Blue Bell and a big splash of bourbon. They swear it's the best thing ever.

Deep Dark Chocolate Mousse Pie
* Adapted from Mrs. Fields Cookie Book

Crust:
1 1/2 cups chocolate wafer crumbs (ground fine)
5 tablespoons salted butter, melted
2 tablespoons granulated sugat

Filling:
6 oz dark chocolate (55%-75%), chopped
1/2 cup heavy cream plus 1/4 cup, plus additional for whipping if desired
8 oz creme fraiche
1/4 cup packed light or dark brown sugar
1 tablespoon vanilla extract
pinch salt
3/4 cup semi sweet chocolate chips

Directions:
Preheat oven to 350.

In a medium bowl, combine the crust ingredients until well mixed. Gently press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes then place on a wire rack to cool.

For the filling, place chopped chocolate in a small bowl. In a small saucepan, bring 1/2 cup of heavy cream to just a simmer. Pour the hot cream over the chocolate. Let stand, covered, for 5 minutes, then stir until smooth.

In a medium bowl with an eclectic mixer, beat the creme fraiche, sugar, vanilla and pinch salt until smooth. Beat in the remaining 1/4 cup heavy cream. Gently beat in the melted chocolate mixture. Set aside.

Sprinkle the 3/4 cup chocolate chips evenly over the bottom of the crust (if it's still a little warm that's fine - the chips will melt a little which is just groovy.)

Pour the filling over, and if the crust was still warm, let cool a bit before covering with plastic wrap and refrigerating for at least 2 hours before serving to firm up a bit.

Pie will keep, covered, for up to 4 days in the refrigerator.

Key Lime Pie for Cheaters. No Apology Necessary.

For Father's Day this year I had my dad and stepmom over for a nice lunch. I made chicken fried chicken, chipotle and white cheddar garlic mashed potatoes, spinach salad and key lime pie.

My dad has a huge sweet tooth so initially I had higher ambitions than key lime pie using bottled key lime juice. But being pretty pregnant at that point something had to give and as I looked at the cheesecake recipe I'd pulled out the night before I realized it was a little ambitious in addition to making everything else including the salad dressing from scratch.

I found a bottle of Nellie and Joe's Key West Lime Juice in my pantry along with a chocolate graham cracker pie crust and off we went. And here's the thing. It didn't matter. I'd put this pie up against a made from scratch one any day. I jazzed things up a little with a sweetened sour cream topping and fresh lime zest. The sour cream topping was a component of my mom's cheesecake growing up and it added a nice counterpart to the sweet key lime filling (something a little different than whipped cream.)

If I had one thing to do over I'd have made the chocolate graham cracker crust from scratch. It wouldn't have added much time to the recipe and probably would've taken it up a whole other level but in a pinch you can't beat a tasty pie that you can whip together in five minutes flat.

Nellie and Joe's Key Lime Pie
*Slightly Adapted by Alisa Wixom

Ingredients:
1 (9 inch) prepared chocolate graham cracker pie shell (regular is fine too)
14 oz can sweetened condensed milk
3 egg yolks
1/2 cup Nellie and Joe's Key West Lime Juice (from a bottle found in grocery store)
1 (16 oz) carton sour cream
heaping 1/4 cup powdered sugar
zest of 1 lime

How To:
Preheat oven to 350. Combine the condensed milk, egg yolks and lime juice together in a medium bowl. Blend until smooth. Pour the filling into the prepared pie shell and bake for 15 minutes. Allow to cool for at least 30 minutes on a pie rack. While the pie cools, combine the sour cream and powdered sugar together until well mixed. Spread the mixture evenly over the whole pie (you probably won't need or want all of it but up to you.) Garnish the top with lime zest and a thin slice of lime if desired.

Cover lightly with plastic wrap and refrigerate until chilled. Will last for 3 days in the fridge.

Rocky Road Pie and a Baby

Well looky there. You would think my four month, two week old baby bump would have a little something to do with two pie recipes in a row wouldn't you? Oh wait - I haven't told you I'm having a baby? How rude of me. I'm having a baby!

This little bundle of joy and purveyor of sleepless nights arrives in early September and I couldn't be more excited. Though I do miss my wine. There I said it.

Anyway I've been a little busy between gestating and my day job and SXSW (which I am SO glad is over. Who knew how much a little vino could help you survive that two week shit storm of culture, music, technology and lack of cabs?)

But back to the pie. This chocolatey-nutty-salty-gooey-marshmallowy delight was actually no fault of my little fetus. It was my hubby's birthday this past Monday and he requested a rocky road pie. I had never made a rocky road pie so I did a quick google search thinking I'd be golden. Not so simple. The recipes with the best ratings were rocky road ice cream pies which basically consisted of - you guessed it - pouring softened rocky road ice cream into a graham crust and freezing it. I have nothing against easy recipes but I felt compelled to put forth a little effort. After all the poor guy's birthday was already on the worst day of the week (Monday) and with me being knocked up and all I was too tired to do anything more festive than an early dinner with friends. I owed the man a decent pie.

Suddenly a pie from my past came to me in a vision (since getting pregnant I have these really vivid food memories that hit me out of nowhere like a ton of bricks.) This time it was a pie my mom made often growing up which was hands down the most divine, ridiculously addictive pie I've ever tasted. I hadn't thought of it in years. When I tell you the recipe you're going to laugh: one store bought chocolate graham cracker pie crust + 1 tub of Cool Whip mixed with a giant almond hershey bar that's been melted. Freeze and serve. That's it. I'm telling you though - it is the devil himself.

I knew immediately I'd be swapping out my childhood Hershey bars for my husband's favorite (XOXO Dark Chocolate, Sea Salt and Almond) and since I didn't have any Cool Whip on hand I improvised the rest. What came out was a ludicrously decadent, slightly more sophisticated homage to my mom's recipe.

The husband was happy, the baby bump was happy and despite the lack of cocktails and the fact that we were in bed by 10 it wasn't such a bad birthday after all. Happy Happy Belated Birthday my sweet husband! Next year I promise to paint the town red with you. Or at least to handle diaper duty...

Rocky Road Pie with Chocolate Wafer Crust and Marshmallow Creme Topping

Ingredients:
1 store bought Oreo or chocolate graham crust
2 (3.2 oz) bars of XOXO Dark Chocolate, Sea Salt and Almond
1/2 cup of semi sweet chips, plus extra for garnish
2 pinches sea salt or kosher salt
Splash of coffee or vanilla extract
1/4 cup toasted sliced almonds (can up this if you want more almond to filling ratio)
1 1/2 cups heavy cream
1/3 heaping cup confectioner sugar
splash of vanilla extract
1 (7 oz) tub Kraft marshmallow creme

Directions:
Break up the bars into small chunks and put in a medium microwave safe bowl. Add in 1/2 cups semi sweet chips and microwave at 30 second intervals, stirring in between, until the chocolate is just melted and smooth. Stir in the salt, coffee or vanilla, sliced almonds and set aside.

Add the heavy cream into a standing mixing bowl and mix on high until stiff peaks form. Pour in confectioner sugar and vanilla extract and blend until incorporated. Fold in the melted chocolate mixture just until well mixed but don't go overboard as you don't want to deflate the whipped cream too much.

Pour into the prepared graham shell, cover and refrigerate for at least four hours. Before serving, carefully pour the marshmallow creme out evenly over the top of the pie (using clean fingers is the best tool for distributing it evenly - it tends not to play well with utensils.) Decorate with semi sweet chips and serve. Pie will keep up to five days in the refrigerator if well covered.

Grasshopper Pie

This pie is perfect for St. Patrick's Day, the holidays or during those times when only pie will do. I'm curious - are you a cake or pie type of person? My husband is strictly pie. He'll eat cake but only if it's drowning in ice cream or even better when it's in an ice cream cake.

I'm not so picky. For me cake satisfies that nostalgic 'I want to relive my fifth birthday' craving while pie is more immediately gratifying and sinful - just a good 'ole down and dirty sugar fix. And the older I get the more types of pie I like which is GREAT news for my figure as I begin the downward spiral called the mid thirties. Take that, metabolism!

But of all the pies out there, this may be the most lethal kind. It is so light and fluffy and cool, disappearing like a snowflake on the tongue, that you might trick yourself into thinking it's just a bunch of calorie-free air. Well just go on and think that sweetheart. I for one won't spoil the fantasy.

By the way I had my reservations about using marshmallow fluff. I worried that it would make the pie taste 'fake' or sickly sweet. I've never been happier to be wrong. I also have to add that this was a 'cover my bases' pie I made for Christmas - an extra dessert just in case we blew through the rest. I even used one of those pre-made graham crusts so my expectations were fairly low. And OH the irony - it was the favorite dessert of the night even over the fancy desserts I actually slaved over.

Grasshopper Pie
This pie is so easy you could make it in your sleep. The other great thing about this pie is you can play artist when adding the green food coloring. Add a little as I did for that classic mint green or go whole hog and make it wake-me-up-before-you-go-go-green.

Ingredients:
1 chocolate graham crust (store bought is fine)
1 jar 'jet puffed' marshmallow creme (7 oz)
1/4 cup creme de cacao blanc
1/2 teaspoon mint extract
1 1/2 cups heavy cream
few drops green food coloring, to color preference
silver dragees or colored sprinkles for decorating, optional

Directions:
In a medium/large bowl, mix together the marshmallow creme, creme de cacao, and mint extract. Set aside while you whip the heavy cream in a standing mixer or in another bowl with a hand held mixer until the cream holds soft peaks. Gently fold the whipped cream into the marshmallow mixture then add a couple drops of food coloring and gently stir to mix. Pour into the prepared pie crust and refrigerate at least 4 hours until firm. Decorate with dragees or sprinkles if desired before serving.

You can also freeze the pie if you like more of a frozen texture or for just a few minutes if it needs firming up before slicing but I personally like it straight from the fridge with that soft as air texture that the fridge gives it.

Life Altering Chicken Pot Pies

         

  

When you live in one city (Austin) and work in another city across the country (NYC) with clients in even different cities (and countries!) you travel a lot. And when you travel a lot, weekends are spent catching up on your daily life (laundry, grocery shopping, battling the rose bush that has not only taken over your backyard but begun to climb its way to the moon) versus more relaxing things like say...having friends over.

So the holidays for us is when we set aside a few nights to pay back friends who we owe a dinner (or two) with a home cooked meal. Only then do I have the time to go 'all out' like my inner Martha Stewart dreams of doing the rest of the year. 

Of all the dinners I made this past holiday season, these pot pies stood out above the crowd demanding their rightful place in the blogosphere. They are at once comforting and familiar, like a favorite childhood story, and yet somehow a total surprise. The filling is luxurious and creamy but not a burden on the palate - light enough to allow the flavor of the mushrooms, peas, celery, carrot and onion to shine through. But if I could praise the filling all day, I could praise the cream cheese crust for eternity.

It truly is life altering. I'm dead serious I haven't been the same since. I even found myself eating the leftover pot pie cold straight from the fridge the next day like some hungover zombie, quietly giggling to myself that it tasted even better cold.

Of course as with all celestial things in life, there's a catch. While easy to make they are a little time consuming which is why for me they're a holiday time treat. The upside is you can make them ahead of time and have them chilling wrapped in the fridge ready to pop in the oven. Of course you could save  time by using a store bought pie crust but just know you'd be cheating yourself. I mean honestly straight up denying yourself an out of body experience only without the whole alien probe thing which is nice.

Life Altering Chicken Pot Pies

                                *Adapted from The Pastry Queen by Rebecca Rather and seen on Hottie-biscotti.com/blog/

                                  * Filling and crust can be made a day ahead, refrigerated and assembled just before OR even completely assembled and wrapped well in plastic wrap in the fridge for up to 8 hours before baking off. 

                                      * If you're unsure of the flavor of celery seeds or are serving this to little ones, I'd leave them out. The pies will still blow your mind, I promise.

Ingredients:

(Filling)

3 tablespoons unsalted butter

1 medium sweet onion, chopped

1 large potato, peeled and diced

3 garlic cloves, minced

3 carrots, sliced

3 celery stalks, sliced

1 (8 oz) package sliced mushrooms

1/4 cup white wine

1 cup frozen peas

white meat from 1 rotisserie chicken (skin removed), meat torn into bite sized pieces

2 tablespoons chopped flat leaf parsley

1/4 teaspoon coriander

1/8 teaspoon celery seeds (optional)

(Cream Sauce)

1/2 cup butter

1 cup flour

2 1/2 cups chicken broth

1/2 cup half & half

salt and pepper

1 tablespoon fresh thyme leaves

pinch fresh ground nutmeg

pinch (or 2) cayenne

(Crust)

1 cup butter, chilled

3 cups flour

8 oz cream cheese, chilled

1 teaspoon kosher salt

1 large egg, beaten (for brushing the tops of the pies)

How To:

(Filling)

1. Melt the butter in a large sauté pan over medium heat. Add onion and potato and sauté for 5 minutes, then add garlic. Continue to cook for 5 minutes.

2. Add carrots, celery and mushrooms and sauté for 10 minutes. Raise the heat to high and add in the wine, scraping up any brown bits from the bottom of the pan. Let bubble away stirring often until most of the wine has evaporated. Lower the heat and stir in the salt, pepper and parsley, coriander and celery seeds if using.

3. Stir in the chicken and peas, remove from the heat and set aside.

(Cream Sauce)

1. Melt the butter in a saucepan over medium heat. Add the flour gradually and whisk until smooth.

2. Whisk in the chicken stock and cook over medium heat for 2-3 minutes, whisking constantly. Raise the heat slightly - just to below boiling and stir until the mixture thickens.

3. Remove from the heat and stir in the half and half, a half teaspoon of kosher salt and a pinch of black pepper as well as the thyme, nutmeg and cayenne.

4. Pour the cream mixture into the chicken and vegetable mixture and mix to combine.

(Crust)

1. Cut the butter into 16 pieces and pulse in a food processor with the flour until crumbly.

2. Cut the cream cheese into a few pieces and add to the processor along with salt and pepper. Continue pulsing until the dough comes together and forms a ball.

3. Use immediately or chill for 30 minutes to an hour wrapped in plastic wrap. If you chill it longer, let it warm up a bit before rolling.

Assembly:

1. Fill six 1 and 1/2 cup oven safe bowls or ramekins equally, about 3/4 full, with the creamy chicken mixture. You could also use a deep dish pie plate or casserole.

2. Split the dough in 6 equal pieces (or as many pies as you plan to bake) and roll out to 1/4 inch thickness.

3. Cut dough into rounds that are about 1 1/2 inches larger in diameter than your bowls to ensure a lovely overhand.

4. Brush a little of the beaten egg onto the edges of the bowls and place dough rounds over the filling, pressing slightly to adhere to the bowl. Repeat with remaining bowls.

5. Brush the tops of the pies with the egg wash (if desired, use any scraps to make decorative leaves or whatever you prefer to adorn.)

6. Place the pies on large cookie sheets lines with aluminum foil (to prevent leakage or fallen crusts) and bake the pies at 375 for 20-25 minutes until golden brown.

7. Let rest for 5-10 minutes before serving.

SXSW Eats: Lucy's Fried Chicken

For your first course, get the deep fried deviled eggs.

For your second course, get the fried chicken. It comes with sliced jalapeños and pickle spears on top - an idea that is so genius it makes me want to curl into the fetal position and weep because I just can't deal with it.

For your third course, get the pie. Any pie, but S'mores pie is a personal favorite. They also have a sweet tea pie which at first bite is a little weird but by the third bite will have you hiding under the table with it, stabbing anyone that comes near you with a fork.

That's Lucy's Fried Chicken.

You don't go for the vegetables.

15 Reasons Why You Need This Pie. (Dulce De Leche, Chocolate, and Sea Salt)

1. You need this pie because your tree is already turning brown.

2. You need this pie because you've spent more time stressing about shopping than actually shopping.

3. You need this pie because it won't give you a hangover like the eggnog did. Or the Christmas-tinis you made to get yourself in the mood to wrap presents but just put you in bed by 9.

4. You need this pie because you haven't sent out Christmas cards yet.

5. You need this pie because you haven't bought Christmas cards yet.

6. You need this pie because your cat crapped on a present that took you 45 minutes to wrap because you have the dexterity of an embryo and can't afford gift wrapping.

7. You need this pie because of what happened in the Target parking lot yesterday.

8. You need this pie because you just ran out of wine.

10. You need this pie because not only do you need to get all of your nieces and nephews Christmas presents but also birthday presents for the past 5 years.

11. You need this pie because you just placed your order without realizing you had a coupon.

12. You need this pie because your dog just ate the cat poop off the present under the tree.

13. You need this pie because you just ran out of vodka.

14. You need this pie because by God you're going to find the holiday spirit somehow, someway, even if it means shoving it into your mouth.

15. You need this pie because it's Christmas.

Merry Christmas, Y'all!

The 'Merry Christmas' Pie (Dulce de Leche, Chocolate and Sea Salt)

Ingredients:
1 store bought, refrigerated pie crust, blind baked and cooled
1 (13.4 oz) can dulce de leche (to make it more pourable, you can scoop it into a microwave proof bowl and heat up for 10 seconds or so)

Chocolate Pudding Layer:
3 Tbs cornstarch
1 Tbs unsweetened cocoa powder
1/4 tsp salt
1 cup half-and-half
1 1/4 cups milk [I used skim milk, because that's what I had on hand. It came out delicious. Use what you like.]
1 cup sugar
4 oz unsweetened chocolate, chopped
2 Tbs unsalted butter
1 tsp vanilla extract

Top Layer:
2 cups sweetened whipped cream (add 1/4 cup confectioners sugar and 1 teaspoon vanilla), or Cool Whip
Chocolate shavings, for garnish
1/4 teaspoon sea salt, optional

Directions:
Pour the dulce de leche into the baked and cooled pie crust, spreading or swirling around to create an even layer. Set aside while you make the pudding.

For pudding:
In bowl, whisk cornstarch, cocoa powder, and salt; whisk in half-and-half. In saucepan, heat milk, sugar and chocolate over medium heat, stirring, to melt chocolate. Whisk in half-and-half mixture. Cook, whisking, until filling begins to bubble; cook, whisking, until very thick, 1 minute. Off heat, whisk in butter and vanilla. Spread over the dulce de leche layer in the prepared crust; cover with plastic wrap (laying it over the pudding so no ugly 'skin' forms. Chill thoroughly, at least 4 hours.

Remove the pie from the fridge. Spread the whipped cream (or Cool Whip) over. Garnish with shaved chocolate, and sea salt and serve right away. If not eating/serving the whole pie right away, do not add the salt over the pie but sprinkle over individual slices so you don't make the topping watery when store in the fridge.

Pumpkin Pie with Vanilla and Orange Zest. Happy Thanksgiving Y'all.

It took me a few years to appreciate the tradition of the Thanksgiving feast. I tried to make it fancy one year, then tried to skip the turkey tradition altogether, and once even to streamline it, doing away with the all-you-can-eat-buffet that we always seem to end up with. But finally I realized that's exactly the point.

So yet again I'm gearing up with the traditional line up. Sausage cornbread stuffing, sweet potato souffle, turkey, cranberry sauce, mashed potatoes, green beans, and the obligatory pumpkin pie (though I did shake it up a little this year adding in some orange zest and vanilla bean - deeelish!)

Happy Thanksgiving y'all and enjoy it no matter what you eat or how you celebrate!

Pumpkin Pie with Vanilla and Orange Zest

Ingredients:
1 unbaked store bought refrigerated pie crust (deep dish)
1 (15 oz) can pumpkin puree
2 eggs, lightly beaten
3/4 cup sugar
seeds from 1 vanilla bean, or 1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon ground ginger
grating of fresh nutmeg
zest of 1/2 large orange or a whole smaller one
1 (12 oz) can evaporated milk
1/2 teaspoon kosher salt
Whipped cream, for serving

Directions:
Preheat oven to 425.

In a large bowl, mix together the puree, eggs, sugar, vanilla, spices, and zest until well blended. Gradually stir in the evaporated milk and salt then pour into your prepared unbaked crust.

Bake for 20 minutes at 425, then lower the heat to 375 and bake another 40 minutes or until a sharp knife inserted in the center comes out clean. You might also need to 'tent' the edges of the crust with aluminum foil if they get to dark while baking.

Let cool and serve with whipped cream if desired. Keep chilled.

Dear Farmers Market Pie Lady...

It all started so innocently. My husband and I were enjoying our Saturday morning tooling around the Farmers Market when we spotted the Pie Lady. We walked over and asked if she had any cherry pies for sale. From the way she reacted you'd have thought I asked her to sell me a newborn baby to grill for fajitas. She even made sure to raise her voice ten octaves so that everyone around could hear her when she said NO she didn't have any cherry pies to sell me because cherries were no longer in season, dumb ass. Okay maybe the dumb ass wasn't spoken but it was there. Believe me - it was there.

I mean I'm all for seasonal cooking (hello I was at the FARMERS MARKET) but do we really need our vendors to act like holier than thou food police? The pie lady incident stayed with me for days finally prompting me to make my own out of season, living on the edge cherry pie.

It was my first attempt at a cherry pie and I have to admit that fruit pies intimidate the hell out of me (remember last year's pretty but boring apple pie?) And I'm going to get the ugly truth off my chest right now and confess to using a store bought pie crust. I mean I was already baking a cherry pie out of cherry season so I figured what the hell? If you're going to get a speeding ticket, you might as well put the pedal to the medal, man!

And you know what, even with all those cardinal baking sins being broken in two around my kitchen, it turned out to be a pretty damn good pie. The kind of pie that people with a sweet tooth can get behind (husband) as well as those without (me - though I will caveat that this pie is probably not for kids as it does smack your taste your taste buds around a little...in a good way.)

The sour (jarred - oh the horror!) cherries and bite from the lemon and liquor give your palate something to think about while being inundated with all that lovely fruity sweetness. I will also caveat that this is a homemade cherry pie and therefore the filling tends to run a little after sliced though you could attempt to thicken it by adding more cornstarch if you're so inclined. I look at this runny lovely mess as liquid gold to add to the vanilla ice cream I serve on top of each slice.

Pie lady beware - if you're not careful I might set up a booth right next to yours selling my out of season pies and drive your surly ass right out of business.

Wicked Cherry Pie

Ingredients:
1 (24 oz) jar sour cherries in light syrup
1 grapefruit sized Pink Lady or Gala Apple (or 2 medium) peeled and chopped
2 tablespoons cornstarch
1 tablespoon apple, cherry, cranberry or other fruit juice
1 tablespoon lemon juice and zest of a small lemon
8 oz dried tart or sour cherries
1/3 cup Calvados (apple brandy) or Cherry Brandy
1/8 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup sugar
1/4 teaspoon almond extract
1/8 teaspoon vanilla extract
1 tablespoon butter
2 store bought pie crusts
Non stick cooking spray

1 egg beat/whipped with a tablespoon of heavy cream or milk
Sanding sugar, for decoration

Directions:
Using a large sieve, strain the cherry juice from the jar directly into a medium large sauce pot. Add in the chopped apples and bring to a boil. Let boil for two minutes then add in the cornstarch/juice mixture stirring well. Let boil for 3-4 minutes stirring every so often. Add in the dried cherries, calvados, lemon juice and zest, and cloves and lower the heat to let simmer for about 5 minutes stirring occasionally. Stir in the salt and sugar and let simmer another two minutes. Kill the heat and let cool for 15 minutes. Stir in the extracts and set aside to cool further.

Meanwhile preheat the oven to 400. Take one of the pie crusts (remember to let sit out for a few minutes first or they may tear) and gently press it into the bottom of a deep dish pie plate. Make sure the crust goes all the way up to the edges and brush the edges lightly with a pastry brush dipped in water. Add the cooled pie filling gently distributing the fruit evenly with a spoon.

Dot the filling with butter then place the second crust over the top gently pressing the edges down to 'seal' the seams where you wet the edges. Carefully cut slits (any shape you like) into the pie to let steam escape.

Place the pie plate on an aluminum lined rimmed baking sheet and bake for 20 minutes. Remove from the oven and brush the top and edges of the pie with egg wash. Sprinkle with sanding sugar and put back in the oven for 20 minutes. Add strips of aluminum foil around the edges of the pie (or an aluminum pie edge if you have one) and put back in the oven for 10-12 minutes until the pie filling juices begin to bubble when they erupt through the slits.

Remove and transfer the pie to a wire rack. Let cool/set for at least 8 hours before serving.

Fudge Pie - Breakfast of Champions

My mama made this pie. It's one of her signature recipes.

Fudge Pie, Courtesy of Southern Living

Ingredients:
3/4 cup butter or margarine
3 (1-ounce) unsweetened chocolate squares
3 large eggs
1 1/2 cups sugar
3/4 cup all-purpose flour
1 teaspoon vanilla extract
3/4 cup chopped pecans, toasted and divided
Toppings: vanilla ice cream and chocolate syrup

Directions:
Cook butter and chocolate in a small saucepan over low heat, stirring often until melted.

Beat eggs at medium speed with an electric mixer 5 minutes. Gradually add sugar, beating until blended. Gradually add chocolate mixture, flour, and vanilla, beating until blended. Stir in 1/2 cup pecans.

Pour mixture into a lightly greased 9-inch pieplate.

Bake at 350° for 35 to 40 minutes or until center is firm. Cool. Top each serving with vanilla ice cream and chocolate syrup; sprinkle with remaining chopped pecans.

Halloween Recipe Pairing - Seventh Sin Pie and Dragonwyck

In the 1946 classic movie Dragonwyck, Vincent Price plays an eccentric land owner in upstate New York who begins courting his own cousin while still married to his gluttonous wife. (SPOILER ALERT!) In fact, in an effort to speed up the process of this courtship, he feeds his wife a piece of poisoned cake. "More cake, Johanna?..." Twisted yes, but if you like old films and even historic films I recommend this one. I think it's one of Vincent's best (as a side bar - Vincent was quite the gourmand himself having published two cookbooks and hosting his own cooking show...)

The movie directly triggered the invention of this pie. I wanted to make something so over the top and decadent that it could lure even the most sweet resistant person to their downfall. I call it Seventh Sin Pie. And since the topic is already morbid, I'll go ahead and say I'm taking it to the grave as one of my most proud accomplishments along with my pork enchilada recipe and my ability to chew gum imperceptibly during meetings.

The pie begins with a graham cracker crust then has a layer of pumpkin pie filling, then a layer of rich, thick chocolate custard, followed by a layer of vanilla and oreo custard, then a layer of semi sweet chocolate chips, then a layer of fresh sweetened whipped cream and finally (are you still with me?) - a layer of toasted coconut. Obviously, you can leave out any layer that doesn't ring your bell and substitute with something else, or just use the entire recipe for the pumpkin filling (you'll have leftover that you can either make into a smaller trifle or pie. I would have cut the recipe in half but what's the point in saving a half a can of pumpkin?)

Serve this to someone you love...or despise.

Seventh Sin Pie
* You'll need a 10 inch deep dish pie dish for this. I use my Emile Henry which is a brand I highly recommend.
Makes 1 (10 inch) Pie.
* I hereby give you fair warning that this recipe is a time sucker so baker beware. The saving grace is that you can prepare the pie up to the vanilla custard layer then let set in the fridge overnight before finishing. That way all you have left is to sprinkle over the chocolate chips, spread the whipped cream over, and top with toasted coconut...
* The chocolate custard is Nigella's recipe, halved.

Graham Cracker Crust:
1 1/2 cups graham crackers, crushed
1/4 cup sugar
1/3 cup butter, melted

Preheat the oven to 375.

In a small bowl, combine the crumbs and sugar; add the butter and blend well with a fork. Spray your pie dish with nonstick spray, then carefully dole out the graham mixture evenly over the bottom. Ideally, using a soup ladle (I find this helps me not pack the crumbs too heavily as with my fingers so you don't end up with a baked graham cracker brick), evenly and gently press the crust into the bottom and up the sides of the plate. You'll think it'll never make it up those sides, but it will, just keep at it patiently but sternly like you would a stubborn child. If any crumbs break off, just carefully pick them up and press them back into the walls of the crust at the top. Once formed, bake for 8 to 10 minutes until the crust is lightly brown. Cool on a wire rack before filling. While the crust bakes, then cools, you can start the first layer of pumpkin on the stovetop, as follows.

Layer 1 - Pumpkin Pie:
* You'll only use half of the prepared recipe for your pumpkin layer - unless you decide to omit one of the other layers.

1 (.25 ounce) package unflavored gelatin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 eggs, beaten
1 (15 ounce) can pumpkin puree

In a heavy saucepan combine gelatin, cinnamon, ginger, nutmeg, and salt. Stir in condensed milk and beaten eggs, mixing well. Let stand one minute, then place on burner over low heat, stirring constantly for about 10 minutes, or until gelatin dissolves and mixture thickens. Remove from heat and stir in pumpkin, mixing thoroughly, and pour mixture into the prepared graham cracker crust. Place in the fridge to chill while you start your chocolate custard (you can cover lightly with a sheet of plastic wrap if desired.)

Layer 2 - Chocolate Custard:
2 ounces bittersweet chocolate, minimum 70 percent cocoa solids, chopped
2/3 cups plus 1/2 tablespoon milk
2/3 cups plus 1/2 tablespoon heavy cream
4 egg yolks
1/4 cup plus 1/2 tablespoon sugar
1/6 cup cocoa

Melt the chocolate on low to medium heat in the microwave, checking after 1 minute, though it will probably need a little more. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, set it aside while you start the custard.

In a saucepan warm the milk and cream over low heat, being careful to not let it form a skin (stirring prevents this.) Whisk the egg yolks, sugar, and cocoa in a large bowl. Pour the warm milk and cream into the bowl in three batches, swiftly whisking it into the yolks and sugar mixture to prevent the eggs from curdling. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and whisk like mad, which will avert possible crisis. Once thickened (your spoon should leave a wake in its path), set aside and let cool for 15 minutes (stirring a time or two) before carefully spreading it over the pumpkin layer. Return the pie to the fridge while you start the next pudding layer.

Layer 3/4 - Vanilla Custard with Crushed Oreos:
* Aha! You caught me. I cheated and used a boxed vanilla pudding mix. Of course you can make your own from scratch, but with all the other layers being made from scratch, I gave myself a tiny break here. And to be honest once you stir in the crush oreos, does it really matter? Finally the reason this layer is labeled 3/4 is that originally I kept the pudding and cookies separate, then decided they tasted better combined.

1 box vanilla pudding, such as Jello brand
2 cups whole milk
1 cup crushed Oreo cookies

In a thick bottomed, medium pan, stir the pudding powder into the milk. Bring to medium heat, stirring constantly until the mixture begins to boil. At this stage, DO NOT walk away and continue to stir until it thickens - about another 10 minutes. Remove from the heat and let cool for 5 minutes. Give a good stir and cool another 5 minutes before stirring in the Oreos. Let cool for 15 minutes before spreading over the chocolate layer. Cover with plastic wrap and return to the fridge to chill for at least 5 hours to let all the layers set before adding the chocolate chips.

Layer 5:
1 cup Semi Sweet Chocolate Chips, sprinkled evenly over the vanilla and oreo layer after it has set.

Layer 6:
1 cup of chilled heavy cream, whipped with 1 tablespoon sugar until stiff and spreadable, then spread out evenly over the cooled, set pie (or you can use cool whip)

Layer 7:
1 cup toasted sweetened shredded coconut (baked on 325 for 5 minutes), cooled and spread gently and evenly over the whipped cream layer.

Decoration (OPTIONAL): Freshly grated chocolate, sprinkled in any patter over the pie, or evenly over to finish. Plastic spiders to warn friends and family what they're in for!

Coffee Oreo Ice Cream Pie

This is too easy to have a recipe for, but I find that when things are too easy to be written down, I forget about them altogether. And with this pie, that would be a crying shame. It just so happens the night I made this pie for company, my dear friend Miranda brought me an incredible piece of chocolate complete with 'chunking tool' from the West Village chocolate shop, Pure Dark. Bless you Miranda - you always have the best timing!

Coffee Oreo Ice Cream Pie

Ingredients:
1 prepackaged chocolate graham cracker pie crust
1 pint coffee ice cream (I highly recommend Haagen Dazs' Five brand, which is actually 14 oz)
1/4 cup chocolate ice cream (Haagen Dazs' Five Milk Chocolate, preferably)
12 Oreo cookies, put in a ziploc and lightly bashed into pieces

1/2 cup heavy cream, cold and straight from the refrigerator
2 tablespoons sugar or powdered sugar
splash of vanilla extract
a dark or semi sweet chocolate bar, for shaving over the top
1 chunk of dark chocolate, for shaving over the top

Instructions:
Let the ice cream sit out for at least 15 minutes, until it's soft and pliable - even partially melted and liquidy is best. In a large bowl, stir the two ice cream flavors together (it's a free country - obviously you can choose any flavors you like) then stir in the Oreo pieces, making sure they're evenly distributed. Gently dump the ice cream mixture into your graham cracker crust, and cover lightly with a Pam sprayed plastic wrap.

Freeze for 30 minutes, then cover with an additional piece of aluminum foil, carefully crimping the edges to prevent freezer burn. Return to the freezer.

Ten minutes before you want to serve the pie, remove it from the freezer and set on the counter while you whip the cream. Add the chilled cream to a Kitchen aid mixer or a bowl if using a hand mixer, and whip on medium high for 2 minutes. Add the sugar and vanilla, increasing speed to high and whipping until stiff peaks form. Remove the plastic and foil from the pie, and gently top with whipped cream. Sprinkle with freshly shaved chocolate and serve.