Today is the conclusion of Pie Week. I hope you enjoyed all of the pies that were shared over the week. Brandy and Audra did a great job putting everything together. Today there is an amazing giveaway thanks to Kitchen Aid. Don’t miss the other giveaways either; OXO and Le Creuset, Cabot and King Arthur Flour. So many great things you can win, I have to say I am just slightly jealous!
Spring has arrived to most of the country. Apparently not here though. School was cancelled today because of snow. And it is coming down like crazy out there right now. We are even talking about going snowshoeing this weekend, we have gotten so much snow. I am ready for warm weather, capris, and grilling out. All of which seem like a long way off at this point.
Grasshopper Pie – A light and creamy pie. Chocolate cookie crust, with a creamy mint filling. Great for the holidays.
Welcome to day #5 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Christmas Pies and Pastries”. I hope you enjoyed this week as much as I have. So many great bloggers, and so many great recipes! And to top it off today we have an amazing Giveaway for you!
This pie is a Christmas tradition on my husbands side of the family. It has quickly become the thing I look forward to most with desserts at my in-laws over Christmas. It is the classic mint and chocolate combination that I love this time of year. It is also super light, that you always have room for it, even after a large meal. And a bonus, there is no baking involved!
My son enjoys this pie as well. That wasn’t always the case though. When he was a little younger we would joke that there was real grasshoppers in there, and that was why it was green. He played it off like he didn’t believe us, but still wouldn’t touch the pie. Now his smart 7 year old self knows better, and made sure he had a good sized slice when we had it for our early Christmas this year.
Make sure you visit all the participating bloggers today to see what special dish they whipped up for you.
Quick reminder about the giveaway going on – don’t miss your chance to win a gift certificate to a store with fun kitchen stuff!
I can not say enough about this pie. I think most of you have tried Biscoff Spread, and know how good it is. Well, turning it into a mousse is just about the best thing you can do with it. Then you mix it with some chocolate whipped cream, and I am in heaven!
I made this into a full pie, as well as a few individual tarts. I gave the full pie to some friends, and it got rave reviews. He tried some right away, but had to get to football practice. While there he told me he wasn’t having dinner that night, he was just going to eat the pie. I mean really, it is that good! I can’t post this recipe fast enough for them!
I had left over crust from when I made these Apple Bars, so that is what I used. But regular pie crust would be perfect, or even a graham cracker crust would be great. Oh wait! A Biscoff cookie crust would make this over the top! Heck, you don’t even need a crust. Just layer everything in a bowl, and call it good.
We made it to Colorado! It was so nice to know that the long drive was just one way this time. Unfortunately our stuff did not arrive as planned. The driver who was going to drive the truck out “is no longer with the company”. So now, today is the day everything should arrive. Not sure how much longer I can live without furniture, and almost no kitchen supplies.
Today I am bringing you another great blogger! Liz from That Skinny Chick Can Bake was one of the first people I met when I started blogging. She makes the most amazing desserts, but then also is an excellent cook. I have made numerous recipes of hers, and they are always delicious!
So….I give you Liz
I was delighted when Erin asked me to guest post for her this week. I met sweet Erin when she was just a fledgling blogger…but she didn’t seem like a newbie to me back then. Her talent was obvious from day one. So I wanted to make a special dessert to be featured…and one of my hubby’s favorite pies came to mind…banana cream.
I turned to a Cook’s Illustrated recipe for inspiration. That magazine rarely steers me wrong. Their vanilla custard is just incredible…in fact, I spent so much time scraping samples from the bottom of the saucepan, that I hardly wanted dinner. Sliced bananas are sandwich between two layers of the creamy custard, then the pie is topped with a cloud of sweetened whipped cream. Hubby, Bill, took one bite and declared it amazing. I think you will agree.
Erin, I hope you’re getting settled in your new home, and I know we’re all looking forward to the fabulous dishes you will be cooking up in your new kitchen.
Banana Cream Pie…adapted from The Best Recipe
1 baked and cooled pastry shell (I used Martha Stewart’s Páte Brisée)
1/2 cup plus 2 tablespoons sugar
1/4 cup cornstarch
1/8 teaspoon salt
5 egg yolks, beaten slightly
2 cups whole milk
1/2 cup cream
1/2 vanilla bean, split lengthwise
2 tablespoons butter
1 teaspoon cognac
1 teaspoon vanilla
2 bananas, peeled and sliced just before placing over filling.
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla
Whisk together sugar, cornstarch and salt in a medium saucepan. Add yolks and whisk to combine. Slowly add milk and cream, whisking till combined. Add vanilla bean and cook over medium heat, whisking constantly till mixture starts to thicken and simmer. Cook for an additional minute, then remove from heat. Whisk in butter, cognac and vanilla. Remove vanilla bean.
Cover top of filling with plastic wrap and allow to cool for about 30 minutes. When cooled to warm, spread about half the filling into the pie shell. Top with sliced bananas, and spread the remaining filling over the bananas. Cover filling with plastic wrap and chill at least 3 hours.
To finish, beat cream with sugar and vanilla till soft peaks form. Beat slightly longer to almost stiff peaks. Spread over filling and garnish with banana slices before serving if desired.
This post is being updated as of 6/20/14:
Peanut Butter Cream Pie has long been a favorite of my husband. If we go out to a restaurant that has this kind of pie, it is the one he orders. It is about the only time in his life that having chocolate is acceptable. See, even the peanut butter and chocolate combo can turn anyone! We have been making this pie at home for years! I think it was one of the first recipes I made when we first got married. I shared it the first time on the blog back in 2011, when I made it for Father’s Day. I am really sad to say, I think that was the last time I made it When trying to come up with a dessert to go with our Father’s Day meal this year, I thought of this pie. Apparently I should make it a tradition!
This pie starts with a graham cracker crust. There is just something about a homemade graham cracker crust that gets me, so I always make my own. The hardest part is crushing the graham crackers! But if you wanted to go truly no bake, and use store bought, then go for it! Then there is a layer of hot fudge, and that is stopped with a creamy peanut butter, almost mousse like layer, that is also studded with peanut butter cups! Finally fresh whipped cream is spread on top with a few more peanut butter cups…because, why not! It is a rich and creamy dessert that is great for the summer. Bring it to your next get together, and I promise you will not have leftovers, and people will be begging you for the recipe!
- ½ cup hot fudge
- ½ cup creamy peanut butter
- 1¼ cup cold milk
- 2 packages vanilla flavor instant pudding
- ½ tub Cool Whip, thawed (or 1 to 1½ cups of homemade whipped cream)
- ½ cup mini reese's peanut butter cups, chopped
- 1 cup heavy cream
- 3 Tbls powdered sugar
- ½ tsp vanilla
- 1½ cup crushed graham crackers
- ¼ cup sugar
- ⅓ cup butter, melted
- Preheat oven to 375 degrees.
- Prepare the pie crust - Mix sugar with crushed crackers. Stir in melted butter. Pour into pie plate. Press firmly against sides and bottom. Bake for 8 minutes. Cool completely.
- To make the Pie:
- Spoon the hot fudge into the bottom of the crust, spread in an even layer. Freeze for 10 minutes.
- Beat peanut butter and milk with whisk until well blended. Add the pudding mixes. Beat for 2 minutes, the mixture will be thick.
- Gently stir in the cool whip, and the peanut butter cups. Spoon over the chocolate layer. Put in the fridge to set.
- Meanwhile, mix (using whisk attachment) the heavy cream at medium speed until soft peaks form. Add powdered sugar and vanilla, and continue whisking until stiff peaks. Gently spread over the peanut butter layer.
- Garnish with additional peanut butter cups if desired.
- Let set in the fridge for 3 hours before serving.