australian desserts: pie

Showing posts with label pie. Show all posts

Mocha Cream Pie

Move over chocolate cream pie! Coffee's got you all jazzed up and turned you into ridiculously delicious Mocha Cream Pie ... with a coffee and chocolate custard filling, inside an Oreo crumb crust, all topped with coffee whipped cream. It'll make you kick plain chocolate cream pie to the curb, too.

Perhaps I should have used decaf to make this pie. Allow me to explain ...

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No-Bake Chocolate Chip Cookie Pie {made with Chips Ahoy!}

I just adore reading cookbooks... probably no shocker there, right? And I love reading any kind of cookbook. I swear, I'm drawn to them like a moth is to light. Doesn't matter that I have an entire bookshelf full. Nope. I won't hesitate at all to buy a new one that catches my eye.

But I have an extra-special love for local cookbooks compiled, with love, by church or women's groups {or any type group, for that matter}. And one such cookbook just so happens to be where I came across the recipe for this totally scrumptious {and easy} No-Bake Chocolate Chip Cookie Pie.

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No-Bake Mint Chocolate Chip Pie

I have become enamored with the simplicity of this no-bake pie method ... the simplicity of simply melting some chocolate and stirring it into some Cool Whip. Can a great tasting pie truly be that easy? Oh, yes. Yes, it can. I found that out in the classic No-Bake Hershey's Chocolate Bar Pie I posted about just a little bit ago.

Once I had whipped up that no-bake chocolate bar pie, I just had to try it out with some other experiments...

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No-Bake Hershey's Chocolate Bar Pie

Want to make pie but thinking it's too hard? Or too time consuming? Or too messy? Well, then you haven't met this pie yet. And you won't believe a pie this good can be this easy.

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Black Bottom Peanut Butter Icebox Pie

This year for Christmas Eve dessert, Mom decided we would have a 'pie bar.' Each of us ladies in the family was to bring a pie. How fun is that?? I had the. hardest. time. deciding what pie I was going to bring. I just couldn't pick from all the amazing pie ideas around! Finally ... and I do mean finally, after about two weeks of staring at my pile of pie recipes ...

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Layered Mocha Fudge Pie

Before we get into just how absolutely scrumptious this layered Mocha Fudge Pie is, I'd like to share a couple of really exciting 'technical' changes here at The Kitchen is My Playground. Did you notice? Did you notice?? No? Well, then please allow me to share!

First ... I'm very excited to share that I've created a photo recipe index. Yup ... photos! Instead of just links. Photos for each and every recipe on The Kitchen is My Playground, all in one convenient place. Hopefully this will make it easier for you all to locate those delicious dishes here that pique your interest. Click on over to check it out, and let me know what you think. I hope you like it!

Second ...

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4-Bite Apple Pies - aka Apple Pie Cookies {Crazy Cooking Challenge}

It's Crazy Cooking Challenge time! This month's challenge assignment? - APPLE PIE. And what perfect timing for an apple challenge. ...
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Steak and Guinness Pie

With Pi day falling so close to St. Patrick's day, it seemed a shame not to make a very Irish pie for our festivities. Steak and Guinness Pie was the perfect savory main dish for the evening. It's also perfect for a potluck. The filling of the pie is essentially a Guinness beef stew, braised for about 3 hours. It can easily be made the night before and refrigerated. Then the next day, all you have to do is heat it up, and bake it before serving to your guests or bringing to a friend's house. Best of all, if you made too much filling to fit in your pie pan, it goes great with pies and rice the following day.

Steak and Guinness Pie

Ingredients

2 lbs chuck roast or brisket, cut into 1 inch cubes. I used brisket
1 onion, large dice
2 carrots, large dice
2 celery ribs, large dice
2 parsnips, large dice
8 oz mushrooms, sliced
4 cloves minced garlic
1 cup beef broth
1 bottle of Guinness
1 tsp dried thyme
1 tsp dried rosemary
1 lb box puff pastry, thawed
large handful sharp cheddar cheese
1 beaten egg + water

Directions

Generously flour the meat, making sure to shake off the excess. Brown the meat in a heavy bottom saucepan with melted butter and remove from the pot. Repeat with as many patches as necessary. Use bacon grease if desired.
Reserve the fat, adding more butter if necessary, and sautee the onions, carrots, celery and parsnips until slightly softened. Add mushrooms, garlic and herbs. Cook for another couple minutes.
De-glaze the pan with the beef broth, making sure to scrape off all the delicious burnt bits. Put the beer and beef into the pot. Cover and simmer for 2 hours or until beef is fork tender. Adjust seasoning and add more beef/stock as necessary. Add the cheddar cheese to the stew when finished.
During the last 10 minutes of the stew, preheat the oven to 400 degrees F. Roll out enough puff pastry to cover the bottom of a 9 inch cast iron skillet or pie pan with some overhang. Cut a slit in the bottom to prevent it from puffing and bake 8 minutes (this will keep the bottom crust from getting soggy.)
Pour beef stew into the crust and top with another sheet of puff pastry. Brush the top with egg and bake for 40 minutes or until golden and puffed. Serve immediately with peas or green beans

2 lbs chuck roast or brisket, cut into 1 inch cubes. I used brisket
1 onion, large dice
2 carrots, large dice
2 celery ribs, large dice
2 parsnips, large dice
8 oz mushrooms, sliced
4 cloves minced garlic
1 cup beef broth
1 bottle of Guinness
1 tsp dried thyme
1 tsp dried rosemary
1 lb box puff pastry, thawed
large handful sharp cheddar cheese
1 beaten egg + water

Directions

Generously flour the meat, making sure to shake off the excess. Brown the meat in a heavy bottom saucepan with melted butter and remove from the pot. Repeat with as many patches as necessary. Use bacon grease if desired.
Reserve the fat, adding more butter if necessary, and sautee the onions, carrots, celery and parsnips until slightly softened. Add mushrooms, garlic and herbs. Cook for another couple minutes.
De-glaze the pan with the beef broth, making sure to scrape off all the delicious burnt bits. Put the beer and beef into the pot. Cover and simmer for 2 hours or until beef is fork tender. Adjust seasoning and add more beef/stock as necessary. Add the cheddar cheese to the stew when finished.
During the last 10 minutes of the stew, preheat the oven to 400 degrees F. Roll out enough puff pastry to cover the bottom of a 9 inch cast iron skillet or pie pan with some overhang. Cut a slit in the bottom to prevent it from puffing and bake 8 minutes (this will keep the bottom crust from getting soggy.)
Pour beef stew into the crust and top with another sheet of puff pastry. Brush the top with egg and bake for 40 minutes or until golden and puffed. Serve immediately with peas or green beans

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