• Cookie Butter Pudding Pie

    How to make Cookie Butter Pudding Pie

    Yield: 8 servings

    Prep Time: 15 minutes

    Cook: 22 minutes

    Ingredients

    For the crust:

    24 (1 7-ounce box) Speculoos cookies
    1 tablespoon light brown sugar
    7 tablespoons (99 grams) unsalted butter, melted

    For the cookie butter pudding:

    1 tablespoon (1 envelope) unflavored gelatin
    1/3 cup boiling water
    2/3 cup (132 grams) granulated sugar
    1/3 cup (33 grams) unsweetened cocoa
    1/4 cup (28 grams) cornstarch
    1/8 teaspoon salt
    3 cups milk
    3/4 cup (230 grams) cookie butter
    2 teaspoons vanilla extract

    For topping:

    Cookie butter, melted
    Crumbled Speculoos cookies

    Directions

    Make the crust:

    Preheat the oven to 350°F.

    In the bowl of a food processor pulse the Speculoos cookies and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant and golden brown, about 12 minutes. Cool completely on a wire rack.

    Make the pudding:

    Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
    In a medium saucepan whisk the sugar, cocoa, cornstarch and salt. Gradually add the milk, whisking until smooth. Set over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.

    Remove from the heat. Add in the cookie butter and stir until melted. Stir in the vanilla and reserved gelatin mixture. Pour the pudding into the pie crust. Chill the pie in the fridge for at least 3 hours, or preferably overnight, until well chilled and set.

    Drizzle with melted cookie butter. Garnish with the Speculoos cookie crumbles. Slice and serve!

  • The Ultimate Tartelette Crust

    How to make The Ultimate Tartelette Crust

    Yield: Roughly 4 individual tartelette shells (4 x 0.75-inch tart plate)

    Prep Time: 20 minutes

    Cook: 10 to 15 minutes

    This pâte sablée recipe was passed down from my adopted Parisian family; it’s simple and sweet, the ultimate base for your tartelette of choice.

    Ingredients

    Tartelette Pastry

    1 1/4 cups sifted all-purpose flour

    3 tablespoons granulated sugar

    3 oz. soft, unsalted butter

    2 egg yolks

    1 to 3 tablespoons ice water

    Pinch fleur de sel

     

    Traditional Crème Patissière

    3 medium egg yolks

    1/4 cup granulated sugar

    2 tablespoons + 2 teaspoons cornstarch

    1 cup whole milk

    1/2 tablespoon vanilla extract

    For a more embellished finish, Teresa Floyd’s Strawberry Rose Crémeux is a must-try.

    Directions

    Tartelette Pastry

    1. Place flour and sugar in a mixing bowl. Make a well in the center; then add butter, egg yolks and 1 tablespoon of ice water. Blend lightly by fingertip, gently kneading until all ingredients gather to form smooth dough. If a crumbly texture persists, add up to 2 tablespoons more of ice water by drops. Shape the pastry into a slightly flattened ball, dust lightly with flour and wrap in parchment paper. Refrigerate for at least 1 hour or overnight, until firm.
    1. Remove the pastry from the fridge. Place the pastry on a floured surface and press it into a flat circle with the heel of one hand. Sprinkle flour over the pastry and roll it out with a rolling pin. Lift and roll it onto the pin. Unroll and ease pastry into a 4 x 0.75 inch fluted tartelette pan, pressing the pastry into the bottom and around the sides. Roll the pin over the pan to trim extra over-hanging dough. Chill for 20 Preheat the oven to 375°F.
    1. Blind bake the tartelette shell (sans filling): Line with parchment paper. Use dry beans to fill the center of the pan. Edges of the tartelette will start to take on a golden color after 5 to 10 minutes in oven. Remove the parchment paper and return to bake up to 5 minutes longer. Baked crust will appear lightly browned in color. Set pan on a jar to slip off the loose-bottomed rim. Fill as directed in the tartelette recipe of your choice.

     

    Crème Patissière

    1. Warm the milk in a saucepan so that it begins to steam.
    2. Place egg yolks in a bowl and gradually whisk, adding the sugar until light and thick. Beat in the cornstarch and hot milk.
    3. Pour mixture back into the saucepan. Set over medium heat, stir then whisk slowly until the mixture thickens like pudding. When it comes to an early boil, remove from heat.
    4. Add in vanilla extract and pour the cream into a strainer set over the bowl. Cover with plastic wrap directly over the surface of the cream and store. Pastry cream will keep 3 days under refrigeration.
  • Chocolate Peanut Butter Caramel Mousse Pie

    How to make Chocolate Peanut Butter Caramel Mousse Pie

    Yield: 1 9-inch pie

    Prep Time: 25 minutes

    Cook: 10 minutes

    Ingredients

    For the crust:

    20 Oreo cookies (regular-stuffed, filling intact)
    3 tablespoons unsalted butter, melted

    For the filling:

    8 ounces semisweet chocolate, chopped
    1 cup heavy cream
    1/2 cup salted caramel sauce, store-bought or homemade

    For the peanut butter whipped cream:

    1 1/2 cups heavy cream
    1/2 cup smooth peanut butter
    2 tablespoons confectioners’ sugar
    1 teaspoon vanilla extract
    Additional caramel sauce, for drizzling
    Additional peanut butter, melted, for drizzling
    Additional semisweet chocolate, melted, for drizzling

    Directions

    Make the crust:

    Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.

    Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.

    Make the filling:

    In a microwave-safe bowl, heat the chocolate on high in 30 second intervals, stirring between each interval, until melted and smooth. Let cool.

    In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until soft peaks form. On medium speed, gradually add the caramel and continue whipping until medium-stiff peaks form. Gently fold in the cooled melted chocolate until combined. Pour into cookie crust and cover with plastic wrap. Refrigerate for at least 6 hours.

    Make the topping:

    In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until thickened. Add the peanut butter, sugar, and vanilla and beat on high speed until soft peaks form.

    Spread the cream evenly over the mousse layer. At this point you can refrigerate overnight if desired.

    Just before serving, drizzle with caramel sauce.

  • Banana Dulce de Leche Pie

    How to make Banana Dulce de Leche Pie

    Yield: 1 9 inch pie

    Prep Time: 20 minutes

    Cook: 20 minutes

  • Frozen Pumpkin Pie

    How to make Frozen Pumpkin Pie

    Yield: 8 servings

    Prep Time: 20 minutes

    Cook: 6 hours 20 minutes

    Ingredients

    For the crust:

    1 package (8.8 ounces) Biscoff cookies
    2 tablespoons granulated sugar
    6 tablespoons (3 ounces) unsalted butter, melted

    For the filling:

    1 cup (8.4 ounces) heavy cream
    1 (14 ounce) can sweetened condensed milk
    1 cup (7.8 ounces) pumpkin puree
    1 tablespoon bourbon (optional)
    2 tablespoons molasses or dark corn syrup
    1 1/2 teaspoons ground cinnamon
    1 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    1/4 teaspoon fine sea salt
    1 1/2 teaspoons vanilla extract
    Cranberries, fresh or dried, for garnish if desired

    Directions

    For the crust:

    Spray a 9-inch spring-form pan with nonstick cooking spray.

    In the bowl of a food processor, pulse the cookies and sugar until finely ground. Add the melted butter and pulse until moistened. Press the crumb mixture into the prepared pan, using the bottom of a measuring cup to press firmly into the bottom and up the sides of the pan. Cover and freeze the crust until ready to use.

    For the filling:

    In a large bowl, use an electric mixer with the whisk attachment to beat the cream until stiff peaks form. Gradually add in the remaining filling ingredients on low speed until incorporated.

    Pour into the prepared pie crust and cover the surface with plastic wrap. Freeze until firm, at least 6 hours, before slicing and serving. Garnish with cranberries if desired. The pie may be kept covered in the freezer for up to 1 week. If it’s too cold to slice, let it sit at room temperature for 5 to 10 minutes first.

  • No Bake Frozen Raspberry Pie

    How to make No Bake Frozen Raspberry Pie

    Yield: 1 10 inch pie

    Prep Time: 20 minutes

    Cook: Freeze 4 hours

  • Chocolate Peanut Butter Pudding Pie

    How to make Chocolate Peanut Butter Pudding Pie

    Yield: 8 servings

    Prep Time: 15 minutes

    Cook: 3 hours 37 minutes

    Ingredients

    For the crust:

    14 whole graham crackers
    1 tablespoon light brown sugar
    7 tablespoons (3.5 ounces) unsalted butter, melted

    For the chocolate peanut butter pudding:

    1 tablespoon unflavored gelatin
    1/3 cup boiling water
    2/3 cup sugar
    1/3 cup cocoa
    1/4 cup cornstarch
    1/8 teaspoon salt
    3 cups 1% low-fat milk
    3 ounces semisweet chocolate, chopped
    1/2 cup creamy peanut butter
    2 teaspoons vanilla extract

    For topping:

    Chopped unsalted dry-roasted peanuts

    Directions

    For the crust:

    Preheat the oven to 350°F.

    In the bowl of a food processor pulse the graham crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant and golden brown, about 12 minutes. Cool completely on a wire rack.

    For the pudding:

    Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.

    In a medium saucepan whisk the sugar, cocoa, cornstarch and salt. Gradually add the milk, whisking until smooth. Set over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.

    Remove from the heat. Add in the peanut butter and chocolate and stir until melted. Stir in the vanilla and reserved gelatin mixture. Pour the pudding into the pie crust. Garnish with the peanuts. Chill the pie in the fridge for at least 3 hours, or preferably overnight, until well chilled and set. Slice and serve!

    Adapted from this recipe

  • Peanut Butter Pie

    How to make Peanut Butter Pie

    Yield: 8 to 10 servings

    Prep Time: 20 minutes

    Cook: 4 hours 32 minutes

    Ingredients

    For the crust:

    14 whole chocolate graham crackers
    1 tablespoon light brown sugar
    7 tablespoons (3.5 ounces) unsalted butter, melted

    For the filling:

    8 ounces cream cheese, at room temperature
    3/4 cup powdered sugar plus 2 tablespoons, divided
    1 cup creamy peanut butter
    1 cup heavy whipping cream
    1 teaspoon vanilla extract

    For the topping:

    Melted peanut butter
    Melted chocolate
    Mini Reese’s cups
    Peanut butter chips

    Directions

    Preheat the oven to 325°F.

    For the crust:

    In the bowl of a food processor process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant, about 12 minutes. Cool completely on a wire rack.

    For the filling:

    In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.

    In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tablespoons powdered sugar and the vanilla extract and continue to whip until stiff peaks form.

    Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours. Drizzle with melted peanut butter and melted chocolate. Top with mini Reese’s cups and peanut butter chips. Serve frozen or refrigerated. Store in the fridge or freezer, covered, for up to 3 days.

  • Chocolate Caramel French Silk Pie

    How to make Chocolate Caramel French Silk Pie

    Yield: about 8 servings

    Prep Time: 30 minutes

    Cook: 7 hours 50 minutes

    The corn syrup in the caramel helps keep the caramel from crystalizing and keeps it nice and smooth and soft since the pie must be chilled.

    Ingredients

    For the crust:

    20 Oreo cookies (regular-stuffed, keep filling intact)
    3 tablespoons unsalted butter, melted

    For the caramel:

    1 1/2 cups granulated sugar
    3 tablespoons light corn syrup
    1/4 teaspoon fine salt
    6 tablespoons unsalted butter
    6 tablespoons heavy cream
    1 tablespoon sour cream

    For the filling:

    2/3 cup granulated sugar
    2 large eggs
    4 ounces unsweetened chocolate, melted
    1 teaspoon vanilla extract
    5 tablespoons unsalted butter, at room temperature
    2/3 cup heavy cream
    2 teaspoons confectioners’ sugar

    For the topping:

    1 cup heavy cream
    2 tablespoons confectioners’ sugar
    1 teaspoon vanilla extract
    Chocolate shavings, if desired

    Directions

    Make the crust:

    Preheat the oven to 350°F. Spray a 9-inch pie dish with cooking spray.

    Place the Oreo cookies in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish. Bake for 10 minutes, or until fragrant and set. Let cool completely on a wire rack.

    Make the caramel:

    In a small saucepan combine the sugar, corn syrup, salt, and 6 tablespoons of water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°F. Remove the pan from the heat and cautiously whisk in the butter and cream (the mixture will bubble up) until smooth. Whisk in sour cream. Let cool for 10 minutes then pour the caramel into the cooked crust. Refrigerate until firm, 1 to 2 hours.

    Make the filling:

    In a small saucepan, whisk together the sugar and eggs. Set over low heat and cook, whisking constantly, until the mixture reaches 160°F and coats the back of a metal spoon. Remove from heat and stir in the melted chocolate and vanilla until smooth. Cool to just warm, stirring occasionally.

    Use an electric mixer, beat the butter until light and fluffy, about 2 to 3 minutes. Gradually add in the cooled chocolate mixture then beat on high speed for 5 minutes, or until light and fluffy.

    In a clean bowl use an electric mixer to beat the cream until it begins to thicken. Add the sugar and beat until stiff peaks form. Fold into the chocolate mixture.

    Pour the mixture over the caramel, smoothing evenly. Chill for 6 hours.

    Make the topping:

    Use an electric mixer to beat the cream, sugar, and vanilla on high speed until stiff peaks form. Top pie with whipped cream and garnish with chocolate shavings.

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