German Chocolate Pecan Pie

I know most people focus on cookies during Christmas time, and don't get me wrong I do love my cookies.  I recently had cookie week with S'mores Cookies, Cake Batter Funfetti Cookies, Peanut Butter Cookies, Soft Batch Chocolate Chip Cookies, and White Chocolate Peppermint Cookies shared.  Those new recipes are all oh so delicious; definitely give them a try.  Yummy!  

Though, I have many older cookie recipes that are just as delicious and ones you should definitely check out: the World's Best Soft Sugar Cookies, Molasses Free Gingerbread Cookies, award winning Cookies and Cream Cookies, Death by Chocolate Cookies,  Oatmeal Chocolate Chip Cookies, Swig Sugar Cookies- Copycat, and the Best Snickerdoodles are just a few.  I really seem to have a thing for cookies, but I think it is a good thing.  I mean, cookies are convenient desserts you can eat on the run.  To be honest, cookies may be my favorite desserts.

However, I have a special place in my heart for pies.  My grandmas were both amazing pie makers.  One Gma made an amazizng Coconut Cream Pie, and the other Gma made the best Banana Cream Pie. 

Growing up, there were many Sunday evenings we had pie for dessert.  I come from some serious pie fans, and so I of course love pie as well.  It's only logical.  

Growing up we always had turkey for Thanksgiving and Christmas.  We also had a myriad of pies for Thanksgiving and Christmas.  It was a tradition; it was what we did.  Thanksgiving and Christmas had both turkey and pies.  

I have found as I have gotten older, that there are some traditions from my childhood that are hard to give up.  Pie is one of those difficult ones for me.  I feel an obligation of sort to have pie at Christmas.  

Of the classic pies, Pecan Pie may be my favorite.  One day I was experimenting with some of my cute single serving pie pans ($2 at Michaels- score!) and I came up with this pie creation.  

This German Chocolate Pecan Pie is amazing!  If you like pecan pie, chocolate, and coconut then you should most definitely give this pie a go.  


German Chocolate Pecan Pie
Recipe: Alohamora
Active Time: 25 minutes
Inactive Time: 30-45 minutes
Servings: 1- 9 inch pie.  

Ingredients: 
1 pie crust shell, unbaked
3 eggs
1 c. brown sugar
1/2 tsp salt
6 Tbsp butter, melted
1 tsp vanilla
1 c. light corn syrup (can use dark if you like the molasses flavor)
1 c. pecan pieces/roughly chopped
1/2 c. coconut, unsweetened flakes
2/3 c. bittersweet chocolate chips
1- 1 1/2 c. pecan halves

Directions: 

1. Prepare your unbaked pie crust shell and place it in a deep pie pan.  Crimp the edges. 
2. Preheat oven to 375 degrees, though if your oven allows it (digital) preheat the oven to 360 degrees. 
3. In a stand mixer, or a medium bowl beat the eggs, brown sugar, salt, butter, vanilla, and corn syrup together until well combined.  
4. Add the pecan pieces and mix until just combined. 
5. In the bottom of the pie pan evenly distribute the coconut flakes.  If you aren't a huge coconut fan you can use as little as 1/3 cup of coconut flakes.   
6. Top the coconut flakes with the bittersweet chocolate chips.
7. Pour the the pie batter into the prepared pie crust shell.
8. Arrange the pecan halves on top of the batter with the rounded side of the pecans up.  Arrange in whatever pattern you desire. 
9. Place a pie crust shield, or aluminum foil around the crust edges.  
10. Bake the pie at 375 for 30-35 minutes or until the filling is set.  If your oven allows it, bake your pie at 360 for about 35-40 minutes until the filling is set but not burned.  
11. Remove pie and let cool completely before eating.
12. This pie is perfect to make ahead.  
13. Store the pie covered on the counter.  You can store it in the refrigerator if you'd like as well.  
14. Enjoy!

Merry Christmas, Happy Hanukkah, and Happy Holidays.  I hope however you celebrate that you get to spend time with the people you love.  

My son is a fan of the pie tradition as well.  He's definitely excited for pie, and Christmas... but mostly pie!  ;)

Happy delicious German Chocolate Pecan Pie eating and Happy Holidays! 

Pecan Pie {Classic}

How do you say this pie?  Is it Pee-can or Pa-cawn?  I grew up saying it Pa-cawn, but after living in North Carolina I can't help but say it Pee-can.  

Pecan Pie is right there with pumpkin and banana cream as pies we always had at Thanksgiving dinner every year growing up, and I always had a little pecan and a little banana cream. Mmmmm!  

Yesterday I told you about Pie Crust Cookies.  You will definitely want to make some of those delicious cookies with any extra crust dough you have. 

I realize there are a million pecan pie recipes out there, but I am not exaggerating when I say this Pecan Pie recipe is the best.  You most definitely want to save this recipe.  

This recipe has the perfect amount of sweetness and richness.  Traditionally, pecan pies are normally far too rich for the majority of society.  However, this recipe has just the right amount of sweetness and richness.  You'll satisfy your sweet tooth, but you won't feel like you are giving yourself a cavity after eating it.  Plus, the brown sugar in the pie helps give this pie amazing flavor.   

A quote from my husband after eating this exact pie, "I could eat a piece of your pecan pie everyday for the rest of my life."  Even my father in law was heard saying, "I don't even like pecan pie, but I can't get enough of this one." 

I'm telling you, it's a good recipe. Enjoy! 

Pecan Pie
Recipe: Alohamora slightly adapted from my Mom
Active Time: 20 minutes
Inactive Time: 30-40 minutes
Servings: 1- 9 inch pie.  

Ingredients: 
1 pie crust shell, unbaked
3 eggs
1 c. brown sugar
1/2 tsp salt
6 Tbsp butter, melted
1 tsp vanilla
1 c. light corn syrup (can use dark if you like the molasses flavor)
1 c. pecan pieces/roughly chopped
1- 1 1/2 c. pecan halves

Directions: 

1. Preheat oven to 375 degrees, though if your oven allows it (digital) preheat the oven to 360 degrees. 
2. In a stand mixer, or a medium bowl beat the eggs, brown sugar, salt, butter, vanilla, and corn syrup together until well combined.  
3. Add the pecan pieces and mix until just combined. 
4. Pour the the pie batter into the prepared pie crust shell.
5. Arrange the pecan halves on top of the batter with the rounded side of the pecans up.  Arrange in whatever pattern you desire. 
6. Place a pie crust shield, or aluminum foil around the crust edges.  
7. Bake the pie at 375 for 30-35 minutes or until the filling is set.  If your oven allows it, bake your pie at 360 for about 35-40 minutes until the filling is set but not burned.  
8. Remove pie and let cool completely before eating.
9. This pie is perfect to make ahead the day before.  
10. Store the pie covered on the counter.  You can store it in the refrigerator if you'd like as well.  
11. Enjoy!

What pies are you having for Thanksgiving?

Happy Classic, and the Best, Pecan Pie eating!

  

Pie Crust Cookies

My Grandma, who I share a name with, died just over 6 years ago.  I've missed her, but this past month I have been thinking a lot more about her.  My Grandma was an amazing cook.  Her simple peas and carrots were amazing. Her turkey sandwiches were the best ever.  I even loved her meat loaf sandwiches, and those normally sound not super appealing.  

My Gma was the best pie baker ever.  Her pumpkin pie and banana cream pie were my absolute favorite pies she made.  I am currently attempting to master her banana cream pie.  My Gma was a pie baker, not a cookie baker.  She didn't eat chocolate, it made her sick, so the only cookies she ever made were these Oatmeal Cookies and these Pie Crust Cookies.  

My Gma made a lot of pies, and with any and all pie dough leftovers she made these cookies.  I loved walking into Grandma's kitchen and sneaking a pie crust cookie.  

Now, I know some amazingly creative people cut their pie crust cookies into exotic shapes like pumpkins, trees, and leaves.  However, with my Gma nostalgia as of late I wanted to make and share these pie crust cookies just like Grandma made them.  Plus, we all don't need to go Pinterest extreme; these are probably more delicious b/c of how simple, light, and flaky they are.  

With Thanksgiving this week I wanted to make sure you had this recipe.  It's a big pie week, and this is the absolute best way to use any and all leftover pie crust dough. 

If you are making your own crust please make this one.  This pie crust is so simple and easy to make, and it makes such a delicious and flaky crust.  This pie crust is just as easy as buying a store bough crust, but it tastes a million times better.  So much yumminess!   

Pie Crust Cookies
Recipe: Alohamora inspired by Grandma
Active Time: 10 minutes
Inactive Time: 15 minutes
Servings: varies on your leftover amount. 

Ingredients: 
Pie crust dough
2 Tbsp sugar
1 tsp cinnamon or pumpkin pie spice

Directions:

1. Preheat your oven to 350 degrees. 
2. Make the pie crust dough.  This recipe is my absolute favorite for an easy, light, and flaky crust.
3. Roll out any leftover pie crust dough to the same level of thickness as you did for your pie into a circular or rectangular shape.  
4. Pick up the dough and place it in a 9 inch round cake pan (just like my Gma always did it), or any metal pie pan or cookie sheet.
5. In a small bowl or ramekin mix the sugar and cinnamon together.  If you are going for festive pumpkin flavors a mixture of sugar and pumpkin pie spice is delicious as well.   
6. Sprinkle the top of your pie crust cookies with your sugar and spice mixture.  Don't use all of it, but use as much as you want.  I usually use about 2/3rds.  
7. Use a knife or a pizza cutter and slice your cookies into small squares or whatever shapes you desire.
8. Bake your pie crust cookies at 350 degrees for 12-15 minutes until a light golden color.  Don't over cook the cookies.  
9. Remove the cookies from the oven and sprinkle the remaining sugar and spice mixture on top.  This extra sprinkling isn't necessary, but I feel it gives the cookies an extra level of deliciousness.  
10. Enjoy your cookies hot, warm, or cold.  
11. Store leftovers in an airtight container. 

Happy Simply Delicious Pie Crust Cookies Eating! 

Pumpkin Pie Cupcakes

I've been working on this recipe for a good little while now.  The first time, still in the infancy stage, I brought them to a social gathering I had several people ask for the recipe.

Now that I've perfected the recipe... well you all NEED this recipe.  They are that good, and should make an appearance this Fall or on your Thanksgiving dessert table.  

These Pumpkin Pie Cupcakes are the perfect marriage between pumpkin pie and cupcakes.  When I say perfect marriage I mean in taste and texture.  

These cupcakes are amazing.  Seriously, we've made them more times then I can count and my son still gets giddy with excitement each and every time.  To be honest, I'm not even a huge pumpkin pie fan; however, these are different.  I'm a fan of these. 

For my gluten free friends, I've substituted the little flour with gluten free all purpose flour like this Bob's Red Mill 1-to-1 flour.  This is the flour I'm using as of late, but I've used a handful of others as well.    

Pumpkin Pie Cupcakes
Recipe: Alohamora slightly adapted CakesCottage
Active Time: 20 minutes
Inactive Time: 20 minutes + cool/chill time. 
Servings: About 15 cupcakes

Ingredients: 
1 (150z) can pumpkin puree
3/4 c. sugar
2 eggs, large
1 tsp vanilla
3/4 c. or 1 (6oz) can evaporated milk
2/3 c. flour
2 tsp pumpkin pie spice
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda

Toppings:
1- 1 1/2 c. heavy whipping cream
1-2 Tbsp sugar
pumpkin pie spice

Directions:

1. Preheat oven to 325 degrees and line 15 cups in a muffin tin with paper or silicone liners. 
2. In a medium bowl or a stand mixer mix together the pumpkin, sugar, eggs, vanilla, and evaporated milk together until combined. 
3. Add the dry ingredients (flour and spices) on top of the pumpkin mixture in the order listed and mix until just combined and the batter is smooth. 
4. Using a large cookie scoop fill the muffin cups with batter.  If you don't have a cookie scoop you can use just a little less than 1/4 of a cup or about 3 tablespoons of batter.
5. Bake the cupcakes at 325 for 20-24 minutes or until a toothpick comes out mostly clean.  My magic number is 20 minutes in the oven.  
6. Remove the cupcakes from the oven and let them cool in the pan for 20-30 minutes.  The cupcakes will sink a little after removing them from the oven, but that is actually what you want.  It is what gives the perfect marriage between cupcake and pumpkin pie. 
7. Either on a plate, or in the pan chill the cupcakes in the refrigerator for at least 30 minutes. 
8. When the cupcakes are almost completely chilled begin making your whipping cream.  You can use store bought whipping cream, but I like to make my own.  It's so easy.  In a stand mixer or bowl with a hand mixture combine the heavy whipping cream and sugar.  The sugar gives the whipping cream a little stability. 
9. Top each cupcake with whipped cream.  I like to use the Dessert Decorator Pro, but a pastry bag or spoon works as well. Finally, for presentation purposes top each cupcake with a sprinkle of pumpkin pie spice.
10. Enjoy! For some, especially my kiddos, they can be slightly messy getting out of the liners, but they are still amazing no matter the way they look. 
11. Store leftover cupcakes in the refrigerator. 

Happy Pumpkin Pie Cupcake Easy Making and Delicious Eating!

Fudge Bottomed Cookies and Cream Pie aka Frosting Pie

One day I just whipped this pie up; I pretty much made it up as I went along with ingredients that I felt sounded tasty.  I mean, can you really go wrong with Oreo crust, a fudge layer, and a rich and light no bake chocolate cookies and cream filling?  I didn't think so; they all sound yummy to me.    

I was hopeful that this pie would be tasty, but I was honestly surprised with how delicious it really was.  I mean, it is pretty darn fantastic.  It was loved so much by friends and family that it was requested to be made multiple times for multiple occasions in a span of a week.   

The chocolate cookie sandwich crust is not your typical Oreo crust, and the filling is rich like cheesecake yet light like a pudding cream pie.  It really is in a league of it's own.  

I was also surprised by the reactions I received from others.  My kids refer to this Fudge Bottomed Chocolate Cookies and Cream Pie as Frosting Pie; they couldn't get enough of it.  I was also surprised that my anti-chocolate friends and family absolutely LOVED this pie too.  

Basically, this pie is amazing, and it's practically no-bake (an optional baking of the crust) so it's simple and easy to make.  

So yum!  

Fudge Layered Cookies and Cream Pie
Recipe: Alohamora
Active Time: 40 minutes
Inactive Time: 3-4 hours
Servings: 8-10

Ingredients: 
Crust
2 c. chocolate sandwich cookie crumbs (about 2/3 of an Oreo package)
1/4 c. sugar
4 Tbsp butter, melted

Fudge Layer
2 Tbsp milk
1/2 c. chocolate chips

Cookies and Cream Chocolate Filling
1 1/2 c. mini-marshmallows
2/3 c. chocolate chips 
1/4 c. milk
1 1/2 c. heavy whipping cream
1 Tbsp sugar
2 (4.2 oz) Oreo pudding box

Toppings (Optional): Oreo cookie chunks and/or whipped cream

Directions: 

1. In a medium pot melt the first three filling ingredients, the mini-marshmallows, chocolate chips, and milk, over medium heat.  Stir it constantly until melted; it should take about 5 minutes.  Remove pot from the heat and let the mixture cool. 
2. Preheat oven to 300 degrees.  You don't have to bake the crust, but I prefer to for the perfect texture.  If you aren't baking the crust obviously don't turn on the oven.  
3. In a small bowl mix 2 cups of Oreo, or chocolate sandwich cookie, crumbs, 1/4 cup of sugar, and 1/4 cup of melted butter with a spoon or fork.  
4. Press the mixture into a deep pie pan forming a crust on the bottom and sides of the pan.  You can use the back of a spoon or the palm of your hands to press the crust in the pan. If you are baking the crust place it in the oven and bake it at 300 degrees for 5-8 minutes. 
5. Remove pan from oven and place aside to cool. 
6. In a microwaveable bowl melt the fudge ingredients together in the microwave.  Either melt it on a "chocolate  melt" setting or melt it at 50% power for 30 seconds.  Stir it.  If it isn't melted and smooth, microwave for 15 seconds/50% power intervals stirring between each interval.  When it is smooth and melted spread the fudge on the bottom of the crust.
7. In a large bowl or stand mixer whip the heavy whipping cream and 1 tablespoon of sugar together until stiff peaks form. 
8. Using a spoon or the paddle on your stand mixer add the dry Oreo pudding boxes to the whipping cream until just combined. 
9. Finally, add the cooled marshmallow mixture to the bowl and stir/mix until just combined.
10. Pour the chocolate cookies and cream filling into the prepared fudge bottomed pan and evenly spread it around. 
11. Place the pie in the refrigerator for at least 3-4 hours or longer.  This is a great dessert to make ahead for a party or gathering.   
12. Enjoy your Fudge Bottomed Chocolate Cookies and Cream Pie! I prefer to enjoy it with milk, but my kids are purists and just like to gobble it up. 
13. Store leftovers in the refrigerator! 

Happy Frosting Pie aka Fudge Bottomed Cookies and Cream Pie eating! 

  

Chocolate Chip Peanut Butter Cooke Pie

3.1415926535897... Happy Pi Day!  

I am a total math nerd.  I minored in math, and the Dewey Decimal System is so fun to me.  I just love numbers and how clear cut math is.  

I also love cookies, but it is Pi(e) Day.  Therefore, I made a Chocolate Chip Peanut Butter Cookie Pie.  This pie is delicious, and according to my Father In-Law, it is amazing and not as rich as he expected.  

This dessert recipe is a tasty ooey gooey treat.  This pie is combining the best of everything.  Chocolate + Peanut Butter; Cookie + Pie.  Everyone wins!  

I am also whipping up one of these Pizza Pi(e)s for dinner. 

How are you celebrating Pi Day?

Chocolate Chip Peanut Butter Cookie Pie
Recipe: Alohamora adapted from Hershey's Cookbook
Active Time: 15 minutes
Inactive Time: 45 minutes + cool time
Servings: 8-10 people, 1 9-inch pie pan

Ingredients:

1 unbaked 9-inch pie crust
1/2 c. butter, softened
2 eggs
2 tsp vanilla
1 c. sugar
1/2 c. flour
1 c. chocolate chips (I prefer milk chocolate)
1 c. peanut butter chips
Extra chocolate and peanut butter chips (about 1/4 c.)
Toppings (optional): sweetened whipped cream or ice cream

Directions: 

1. Heat oven to 350 degrees. 
2. Place your pie crust in a 9-inch pie pan and flute the edges. 
3. In a stand mixer, or medium bowl with a hand mixer, beat the butter on low until smooth. 
4. Add the eggs one at a time mixing and scraping the edges between each addition. 
5. Add the vanilla and mix until combined. 
6. Add the sugar and mix until smooth.  You may have to scrape the sides of the bowl to be sure everything is mixed well. 
7. Add the flour and mix on low until it is just combined. 
8. Add the chocolate and peanut butter chips and mix it all together until just combined.  
9. Pour the cookie dough into the prepared unbaked pie crust.  Use a spatula to even out the dough and top it with about 1/4 cup of combined chocolate and peanut butter chips.
10. Use either a pie crust cover or aluminum foil pieces to cover the pie crust edges while baking to prevent burned crusts.
11. Bake the pie at 350 degrees for 30-40 minutes until the top of the pie and the crust is light brown in color.  
12. Remove pie from oven and cool for at least an hour. 
13. Serve pie cooled or for extra wow warm (heat for 10 seconds in the microwave), and top it with whipping cream or ice cream. 
14. Enjoy!
15. Store leftovers covered on the counter or in the refrigerator.  

Happy Pi Day and happy Delicious Cookie Pie eating!  

Pumpkin White Chocolate Mousse Pie

We are just days away from the big Thanksgiving feast.  Today, in the parent education class I was teaching I was asking everyone to share their favorite part of Thanksgiving.  Apparently, pie is everyone's favorite part of Thanksgiving.

I'm not a normal pumpkin pie fan, but this Pumpkin White Chocolate Mousse Pie is a whole different story.  It is absolutely delicious!  The filling is a pumpkin mousse with a touch of white chocolate: it is light and creamy with the smooth texture.  

The graham cracker crust has a touch of hazelnuts which gives it a richness.  However, any nut will do.  

All in all, this pie, like most pies, can be made ahead of time to ease up your day of feast work.  Though, I have noticed, as you can tell from the missing piece, that if you make it too far in advance you will most likely have a few pieces missing. ;)

Pumpkin White Chocolate Mousse Pie
Recipe: Alohamora adapted from Food and Wine
Active Time: 45 minutes
Inactive Time: 2+ hours
Servings: 8-10 pieces

Ingredients: 

Pie Filling
3/4 c. heavy whipping cream
1/2 tsp cinnamon, ground
1/4 tsp all spice, ground
1/8 tsp nutmeg, ground
1/2 tsp vanilla extract
1/3 c. water
1 Tbsp gelatin
4 oz white chocolate, chopped
2 egg yolks, large
1/4 c. sugar
1 (15oz) can pumpkin puree
1/2 tsp salt
1/3 c. heavy whipping cream

Crust
1/4 c. hazelnuts (or nut of your choice)
1 1/2 c. graham cracker crumbs
1/4 c. brown sugar
3/4 tsp cinnamon, ground
1/4 tsp nutmeg, ground
1/4 tsp salt
7 Tbsp butter, melted

Directions: 

1. In a small pot bring the heavy cream, cinnamon, all spice, nutmeg, and vanilla in the pie filling to simmer over medium to low heat for 5 minutes or so. 
2. In a mug let the water and the gelatin sit for 5 minutes. 
3. In a medium to large bowl chop the white chocolate and layer the bottom of the bowl with it. 
4. In a medium bowl mix the egg yolks and sugar together. 
5. Pour the simmering cream mixture over the egg mixture and stir to combine everything. 
6. Whisk in or stir with a fork the gelatin mixture into the hot egg mixture.  
7. Immediately pour the hot egg mixture on top of the white chocolate and stir until smooth and the chocolate is melted. 
8. When the chocolate is melted mix the pumpkin puree and salt into the hot egg mixture.
9. Place the pumpkin mixture into the refrigerator for 1 hour.
10. While the filling is setting in the fridge begin working on the crust.
11. Preheat oven to 300 degrees and pull out a deep dish pie pan.  
12. Place the hazelnuts, macadamia nuts, or nuts of your choice in a food processor until they are fine. 
13. In a small bowl mix the nuts, graham cracker crumbs, and spices.  Add the melted butter last and stir to combine everything. 
14. Pour the crust into a deep dish 9 inch pie pan and press the crust down against the bottom and sides of the pie pan. 
15. Bake the crust for 12-15 minutes at 300 degrees or until the crust is mostly set. 
16. Remove crust from the oven and place it on the counter to cool. 
17. When the pie filling has been in the fridge for almost an hour begin whipping the heavy whipping cream with a whisk attachment on a stand mixer or with a hand mixer on high for about 5 to 10 minutes until soft peaks form.
18. Remove the pie filling from the refrigerator and fold the whipping cream into the pumpkin mixture until thoroughly combined.  
19. Pour the pie filling into the pie pan with the cooked crust and evenly distribute it. 
20. Place the completed pie into the refrigerator for at least 1 hour. 
21. Enjoy! 
22. Store the pie until serving and the leftover pie in the refrigerator. 

Happy Pumpkin White Chocolate Mousse Pie eating! Happy Thanksgiving Day feast eating including pie eating!  

What is your favorite pie?

Dark Chocolate Pecan Pie

I have had some good friends through the years that have thrown some pretty fantastic parties.  In college there were friends that threw a Pie Fest party.  All you had to bring to the party was a fork and an appetite for pie.  

When I lived in Denver a friend threw a Pumpkin Party every year the weekend before Thanksgiving.  She had a plethora of dishes all made out of pumpkin; everything was delicious!

Now that I live in Arizona one of the same friends from college throws an annual Pie Fest every year.  I'm telling you, friends that throw delicious food parties are the best kind of friends to have.  

My friends Pie Fest party is also a pie baking competition to earn a coveted Golden Fork.  I won a Golden Fork my first year for a Chocolate Raspberry Fig Pie (which I definitely need to share that recipe with you soon).  Last year I brought my Pumpkin Cheesecake, and this year I brought this Chocolate Pecan Pie.  

I totally say Pecan as Pee-can.  How do you say it?  

Pecan Pie is a classic pie that should be at every Thanksgiving or Holiday feast.  However, I am a big Chocolate Fan and feel a dark chocolate pecan pie would make the perfect addition to any meal.  As a bonus, make this pie ahead of time for a less stressful baking/cooking day.   
I 've always liked pecan pie, but I absolutely love the rich decadence in this Bittersweet Chocolate Pecan Pie.  Absolutely delicious!


Chocolate Pecan Pie
Recipe: Alohamora adapted from my Mom
Active Time: 25 minutes
Inactive Time: 35 minutes + cooling time. 
Servings: 8-10

Ingredients: 
1 (9") pie crust, unbaked
1/3 c. butter
1/3 c. bittersweet chocolate chips
3 eggs
2/3 c. brown sugar
1/2 tsp salt
1 tsp vanilla
1 Tbsp cocoa
1 c. light corn syrup
1 c. pecan pieces, chopped
1 c. pecan halves

Directions: 

1. Preheat oven to 360 degrees.  I know that is a random number, but I like random and actually kind of the perfect temperature to not burn the crust but still cook the pie. 
2. In a normal 9 inch pie pan lay your crust down; you do not need a deep dish pie pan.  You can use a store bough pie crust or make this super easy homemade pie crust.  
3. In a small microwaveable bowl or saucepan melt the butter and chocolate chips together.  After melted stir to combine it and make the mixture smooth.  
4. In a stand mixer or a medium to large bowl with a hand mixer beat the eggs, sugar, salt, vanilla, cocoa, corn syrup, and the melted butter/chocolate mixture together until well combined 
5. Add the chopped pecan pieces and mix to combine everything in the pie filling.  
6. Pour the pie filling batter into the unbaked pie crust shell. 
7. Arrange the pecan halves on top, rounded side up, in whichever design your choose. I went with the swirl. 
8. Use a pie crust shield or aluminum foil to cover the edges of the pie crust. 
9. Bake the pie at 360 degrees for 30-40 minutes until the filling is set but not burned.  
10. Remove pie from oven and let it cool until you are ready to serve.  
11. Enjoy!
12. Store leftover pie, or the fresh pie you made ahead of time b/c you are smart and a planner, covered on the counter or in the refrigerator.

Happy Classic Pie with a Twist, Dark Chocolate Pecan Pie eating! 


Do you have any favorite pies? 

Homemade Strawberry Rhubarb Pie

I grew up with two large rhubarb plants growing in our backyard garden in Colorado.  These plants were amazing and resilient to the cold winter months or our lack of watering during the rest of the year.  Somehow, these rhubarb plants just grew no matter we did, and I unfortunately did not take advantage of this abundance of rhubarb.   

Now, that I live in Arizona, and we learned that we couldn't keep a rhubarb plant alive for long enough to produce edible fruit.  The summer months are brutal and you have to keep rhubarb going for 2 years before you can enjoy it.  Therefore, I have to buy rhubarb now; it's a sad story b/c it is not always available.  

However, every time I see rhubarb at the grocery store I buy a few stalks, chop them up, and freeze them.  Then when I really want to surprise my husband I pull out the rhubarb and make his absolute favorite pie ever.  

Strawberry Rhubarb Pie is pretty much the best pie flavor ever.  This homemade, from scratch version, is the best of the best.  No joke.   

This recipe was passed on to me from my Gma, who was honestly the absolute best pie maker known to mankind.  Seriously, this is no exaggeration.  I am fully aware that every kid thinks their grandma is the best, but mine really was.  

You will definitely want to pin, share, bookmark, print, and/or save this recipe for the next time you can get your hands on some rhubarb.  It's amazing!

Use this super simple from scratch pie crust recipe, or buy a crust from the store to make this strawberry rhubarb deliciousness.  

Strawberry Rhubarb Pie
Recipe: Alohamora slightly adapted from GmaJ
Active Time: 40 minutes
Inactive Time: 40 minutes + cooling time
Servings: 1 9-10 inch pie

Ingredients: 

4 c. rhubarb, cut in 1/2 in slices
1 c. sugar
2 c. strawberries, diced
1/4 tsp salt
3 Tbsp tapioca
1/2 Tbsp water
1 two-crust pie crust

Directions: 

1. Preheat oven to 425 degrees. 
2. In a medium bowl mix the top six (all of the ingredients except the crust) ingredients together.  You can use frozen or fresh strawberries, but if you use frozen strawberries with sugar you will not need as much sugar.  If you strawberries and/or rhubarb is frozen you will use a little less water.     
3. Let the pie filling sit while you make the crust.  I think this crust is so so easy to make, but you can use any crust recipe you prefer. 
4. Prepare your pie pan, and lay the uncooked bottom pie crust layer on the bottom of the pie.  I prefer to use a deep dish pie pan.
5. Pour the filling into the prepared pie pan. 
6. Lay your top crust layer on top of the pie, seal the edges, and vent the top crust with a sharp knife in whatever design you desire.
7. Bake your pie at 425 degrees for 30-40 minutes.  For the majority of the baking time I like to use one of these cheap crust protectors; they are awesome!  
8. Let the pie cool until you are ready to serve.  The pie tastes delicious cold, like my husband prefers, or warm for dessert or even breakfast. :)  
9. Enjoy! 
10. Store leftovers on the counter or in the fridge covered.  

Happy Amazingly Delicious Homemade Strawberry Rhubarb Pie eating! 

4th of July Menu {Healthy}

If you are looking for a healthy fourth of July barbecue/BBQ check out these recipes.  I guarantee they are all delicious, and your family, friends, kids, and adults will enjoy them all.

All of these recipes are relatively easy and can be prepped and mostly made ahead of time so you can enjoy all of the fun. 

Grilled Pineapple Teriyaki Black Bean Burgers

Absolutely delicious!

 Grilled Asparagus

The absolute best way to cook and enjoy your vegetables.  Kids LOVE these!

Strawberry Apple Chicken Salad

Yummy!

Cold Summer Bean Salad with a touch of a spicy kick

Sweet and Simple Strawberry Pie

Add some blueberries and you have a simple, delicious, and unique Red, White, and Blue dessert!

Who doesn't like Fudgesicles?  

They should make an appearance at every Fourth party. 

These cold popsicle treats made from scratch with a few ingredients is a classic summer treat!

I hope your party food is as delicious and healthy as these quick and easy menu items!

Happy Fourth of July party fun and eating!  

Be safe.