Tag Archives: Pie

Chocolate Angel Pie



This Chocolate Angel Pie is really amazing.  It is made of a meringue crust which is filled with a sweet chocolate mousse filling and topped with homemade whipped cream.  It looks so fancy too!  I used chocolate chips for my pie, but a bar of chocolate would work too; just chop it before melting.  This Chocolate Angel Pie calls for 3 egg yolks in the filling, but save the whites for the meringue crust.  I have learned from watching America’s Test Kitchen that it is best to chill your mixing bowl before whipping up heavy cream.  So, chill your bowl and get ready to make a delicious Chocolate Angel Pie.


9 oz Milk Chocolate
5 oz Bittersweet Chocolate
3 Egg Yolks
1 1/2 Tablespoons Sugar
1/2 teaspoon Salt
1/2 Cup Half-and-Half
1 1/4 Cups Heavy Cream
Meringue Crust-
1 Tablespoon Cornstarch, plus extra
1/2 Cup Sugar (3 1/2 oz)
3 Egg Whites
1 pinch Cream of Tartar
1/2 teaspoon Vanilla Extract
1 1/3 Cups Heavy Cream
2 Tablespoons Powdered Sugar
Unsweetened Cocoa Powder


Prepare the filling by melting the milk chocolate and bittersweet chocolate in a large bowl in the microwave.  Heat at 50 percent power for 1 minute intervals.  Stir after each minute until melted.

In a medium bowl, whisk together egg yolks, sugar and salt for 1 minute.  In a small saucepan, heat half-and-half over medium heat until simmering.  Slowly whisk the warm half-and-half into the egg yolk mixture.  Pour back into the saucepan and heat over low until slightly thickened, about 1 minute.  Stir into the large bowl of melted chocolate.  Let cool slightly, 5-10 minutes.

Use a stand mixer with whisk to whip the heavy cream.  Start on medium-low until cream is foamy, about 1 minute.  Turn to high and whip until soft peaks form, about 1-3 minutes.  Gently whisk 1/3 of the whipped cream into the chocolate mixture.  Fold in the remaining cream until completely combined.  Cover and refrigerate for at least 3 hours.

Prepare the meringue crust now.  Lower oven rack to lowest position and preheat oven to 275°F.  Grease a 9 inch pie plate and dust with cornstarch.

Stir together sugar and cornstarch in a small bowl.  Add egg whites and cream of tartar to a stand mixer.  Whip with whisk attachment on medium-low until foamy, about 1 minute.  Turn to medium-high until the eggs are soft and billowy mounds, 1-3 minutes.  Slowly add sugar mixture and whip until stiff peaks form, 3-5 minutes.  Whisk in vanilla.

Spread meringue into the prepared pie plate, covering the bottom and sides completely and evenly.  Bake for 1 1/2 hours.  Rotate pie plate and reduce oven temperature to 200°F.  Bake until dry, about 1 hour.  Let cool for 30 minutes.

Pour chilled chocolate mixture into cooled meringue crust and spread evenly.

Prepare the topping by whisking together heavy cream and sugar with an electric mixer on medium-low until foamy, 1 minute.  Turn to high and whisk until stiff peaks form, 1-3 minutes.  Spread whipped cream evenly over the pie.  Refrigerate until chocolate filling is set, about 1 hour.

Dust with cocoa powder before serving.  Slice with a shape knife.  Serve within 3 hours of chilling.



Yield: 9 inch Pie – about 8-10 servings

Note: Between chilling and baking, give yourself about 5 hours to complete this pie.

-Recipe from Cook’s Country magazine-

Apple Enchiladas


Another favorite dessert is apple pie, and these Apple Enchiladas taste just like warm apple pie.  No need to hassle with making pie crust with Apple Enchiladas.  Just roll them up inside a tortilla and they are done.  The brown sugar gives these Apple Enchiladas a delicious caramel taste.  Enjoy!


4 Granny Smith Apples, peeled, cored and cut into small chunks
2 Tablespoons Butter
1/4 Cup Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 Tablespoons Flour
6 Tortillas
1/2 Cup Butter
1 Cup Brown Sugar
1/2 Cup Water


Preheat oven to 350°F.

Add apples, butter, brown sugar, cinnamon, nutmeg and flour to a large skillet over medium high heat.  Cook until tender.

Prepare the sauce by combining butter, brown sugar and water together in a small saucepan.  Bring to a bubble over medium/high heat, reduce heat and simmer for about 3 minutes.

Roll the apple mixture in the tortillas, folding the ends in like a burrito.  Place in a buttered casserole dish.  Pour the brown sugar sauce over the enchiladas.  Bake for 20 minutes.


Yield: 6 Apple Enchiladas

Pumpkin Pie Oatmeal


Now that fall is officially upon us, pumpkins are ripe and readily available.  This Pumpkin Pie Oatmeal tastes just like a warm pumpkin pie.  You might even be tempted to put some whipped cream on top.  Go ahead and do it, put whipped cream on top…no one will judge you.  I love pumpkin pie, but I think I actually might like Pumpkin Pie Oatmeal better than pumpkin pie itself.  So that is proof that this is some seriously tasty oatmeal.  I hope I don’t turn into a pumpkin from eating Pumpkin Pie Oatmeal every day this fall!



1/2 Cup Old Fashioned Oats
1 Cup Milk
1/4 Cup Pumpkin Puree
1/8 teaspoon Pumpkin Pie Spice
1 Tablespoon Brown Sugar




Combine oats, milk, pumpkin puree, pumpkin pie spice and brown sugar together in a small saucepan.  Heat over medium heat until oats are cooked, about 5 minutes.


Yield: 1 Serving


Pumpkin Pie

Another Thanksgiving must-have!  It just isn’t Thanksgiving without a massive amount of pie.  Especially pumpkin pie.  This recipe is the standard Libby’s Famous Pumpkin Pie, except I made it with fresh pumpkin.  I substituted nutmeg for the cloves because I didn’t have any cloves.  It still tastes like pumpkin pie, so either way works.

¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 can (15 oz) or 2 cups pumpkin puree
1 can (12 oz) evaporated milk
1 unbaked 9-inch pie shell
Whipped cream

Preheat oven to 425°F.

In a small bowl, combine the sugar, cinnamon, salt, ginger and cloves.

In a large bowl, beat the eggs.  Add the pumpkin and sugar mixture, stirring to combine.

Slowly add the evaporated milk, stirring to completely combine.

Pour into the pie shell.

Bake for 15 minutes.  Reduce heat to 350°F and continue baking until a knife inserted in the center comes out clean, about 40-50 minutes.

How to make your own pumpkin puree:

It’s really simple to make your own pumpkin puree from a pie pumpkin.

  1. Preheat oven to 350°F.
  2. Cut the pumpkin in half and scoop out the seeds.
  3. Cut the 2 halves in half again and place on a baking sheet.
  4. Bake until tender, about 45-60 minutes.
  5. Scoop out the flesh of the pumpkin.
  6. Puree with an immersion blender, food processor, blender, mixer, or whisk by hand until smooth.

Pecan Chocolate Chip Pie

I don’t think I could possibly make a regular pecan pie after making this version.  The chocolate chips were a great addition to the classic pecan pie…thanks Emeril Lagasse!

1 ½ cups pecan halves
1 pie crust
½ cup semisweet chocolate chips
1 Tablespoon all-purpose flour, plus more for coating chocolate chips
3 large eggs, lightly beaten
1 cup packed light-brown sugar
1 cup light corn syrup
½ teaspoon vanilla extract
¼ cup (½ stick) salted butter, melted

Preheat oven to 375°F.

Place the pie crust in a 9 inch pie plate.  Evenly spread the pecans on the pie crust.  Toss the chocolate chips in a little flour and sprinkle over the pecans.

In a bowl, combine the eggs, brown sugar, corn syrup, vanilla, butter and flour.  Once thoroughly stirred together, pour this mixture over the pecans and chocolate chips in the pie plate.

Bake until the filling is set and the crust is golden brown, about 70 minutes.  Use foil to tent the crust if it browns too quickly.  Let cool for 1 hour before serving.

Serves: 8-10

Apple Pie Crisp

Wow, just wow!  This was really good.  I made this last night for our Tuesday Bible study group.  Everyone loved it!  It’s basically apple pie with a crispy oat topping.

1 box refrigerated pie crust (2 crusts)
Filling –
10 apples, peeled and sliced
Juice of 1 orange
½ cup sugar
¼ cup flour
2 teaspoons cinnamon
¼ teaspoon nutmeg
Topping –
1 ½ cups old fashioned oats
2/3 cup flour
1 cup brown sugar
1 teaspoon cinnamon
1 stick butter

Preheat oven to 350°F.  Spray a 9X13 inch baking dish with non-stick cooking spray.

Lay the 2 pie crusts in the baking dish.  Make sure the crust comes to the top of the dish, but not over the edge.  The crusts will overlap slightly.

In a large bowl, combine all filling ingredients and toss to combine.  Pour the filling over the pie crust, spreading out evenly.

Prepare the topping by stirring together the oats, flour, brown sugar and cinnamon in a bowl.  Sprinkle evenly over the apples.  Slice the butter thinly and place on top of the oat mixture.

Bake until filling is bubbly and the pie crust is browned, about 45-50 minutes.