Here’s an easy recipe I made with Nasoya® Won Ton Wraps. I had never used these wraps before, so I was interested in trying them out when I was offered some complimentary product from Nasoya® (they also provided a gift card to cover … Continue reading
Sweet potatoes recipes are perfect not only for Thanksgiving, but all holiday season long–and actually, some are great year-round! This Thanksgiving, I had made Never Fail Sweet Potato Pie, which was really good, and I thought I’d share a roundup … Continue reading
This time of year is sweet potato pie time! I’ve never made my own homemade sweet potato pie, so I decided this would be the year to do it. When I received some vouchers for complimentary products from the Sager Creek Vegetable Company recently, I … Continue reading
It was nearing the end of summer when Sylvia told me her pear trees were going to produce quite a bit of fruit. She didn’t like pears, so asked if I could use any when they were ready to pick. Of … Continue reading
Pies are a great holiday dessert. Pumpkin, apple, and pecan pies seem to be the traditional favorites, but Chocolate Chess Pie sounds pretty good, doesn’t it? That’s one of the many delicious pie recipes from The Hoosier Mama Book of Pie. I received a review copy recently, and enjoyed looking at all the recipes and colorful photos of the many pies in that homey, retro-style cookbook! I’m not a great pie-maker myself, but I do appreciate a well-baked pie! :)
Author Paula Haney opened the Hoosier Mama Pie Company in Chicago on March 14, 2009–which is also “Pi day”! There was a line of customers around the block, and from day one, Paula has been baking and selling more pies than she probably ever dreamed of! If anyone knows how to make a great pie, Paula does, and she shares her recipes for all kinds of pies–fruit pies, cream pies, chess pies, and savory pies. She also includes recipes for pie crusts, hand pies, scones, and quiches. You’ll find helpful tips and techniques sprinkled throughout the book, too.
Some great-sounding pies that got my attention in this book include:
- Pear, Apple, and Cranberry Pie with Walnut Crumble
- Maple-Pecan Pie
- Caramel-Banana Cream Pie
- Peanut Butter Pie with Chocolate Ganache
- Red Line Espresso Cream Pie
- Cheddar Vegetable Pie
- French Onion Soup Pie
- Chicken Pot Pie
- Ham and Brie Quiche
- Sweet Potato Hand Pies
And, as I mentioned, the Chocolate Chess Pie sounded pretty great, too, so I decided I’d try that one out. It’s a very rich, chocolatey, fudgy pie. Mine had a thin, crusty top layer that crackled as I cut into the pie–I’m not sure if it’s supposed to have a crusty top layer–it’s possible I may have baked it just a bit too long (see my notes in the recipe on the baking time). Nonetheless, it was still very fudgy and yummy!
CHOCOLATE CHESS PIE from The Hoosier Mama Book of Pie
Makes one 9-inch pie
- 1 single-crust pie shell (Paula recommends her All-Butter Pie Dough that’s finished off with a napkin fold, which she explains how to do in her book; if you use a frozen pie shell like I did, get a regular, not deep dish, pie shell)
- Pie Wash (equal parts whole milk and cream mixed together in a very small bowl or cup) for brushing the pie shell–I used 1 teaspoon each of milk and cream
- 1 stick unsalted butter
- 1 cup granulated sugar
- 4 ounces 70% bittersweet chocolate, chopped
- 4 large eggs
- 1 1/2 Tablespoons cornmeal
- 1 Tablespoon vanilla paste (I didn’t have vanilla paste, so I just used 1 teaspoon vanilla extract)
- Pinch of kosher salt
Preheat oven to 350˚F. Place the pie shell on a baking sheet and brush the rim with Pie Wash. Set aside.
Melt the butter in the top of a double boiler, or in a medium heatproof bowl set on top of a saucepan of simmering water.
Remove the butter from the heat and beat in the sugar until it is thoroughly incorporated. The mixture should look shiny, but not greasy. If the mixture appears greasy, continue to beat.
Melt the chocolate in a separate bowl in the same manner as the butter. Remove from the heat. Be sure to wipe any condensation off the bottom of the bowl, otherwise it may drip into your batter.
Stir the melted chocolate into the butter mixture.
Add the eggs one at a time, whisking to combine after each addition.
Add the cornmeal, vanilla paste, and salt and mix until thoroughly combined.
Scrape down the side and bottom of the bowl and incorporate any unmixed butter. Pour the batter into the pie shell.
Bake for 60 to 75 minutes, rotating 180 degrees every 20 minutes, until the top of the pie doesn’t give when pressed firmly in the middle. (Note: My pie was done at about 58 minutes, and I think it may have been a little too long, so you may want to check yours a little early, like around 55 minutes). The pie will rise up to 1 inch above the rim of the pie tin as it bakes, then fall slowly as it cools. The finished pie may be slightly concave. (The top of my pie had a thin crusty layer, which looks a little odd when the pie has risen fresh out of the oven, but it looks fine after the pie falls when cooling. It did crackle when I cut it, though).
The baked pie can be stored at room temperature for 3 to 5 days.
All in all, I thought the pie was very dense, moist, and delicious! The photo of the pie in this cookbook shows it dusted with powdered sugar, so I did that, too, while the pie was still warm. It makes a nice finishing touch!
Have you ever made a Chocolate Chess Pie? What’s your favorite holiday pie?
Spanakopita is one of my favorite appetizers. I have always loved these bites of cheesy spinach filling and flaky phyllo crust. But I’ve never tried making them. So, when I received a review copy of 175 Best Mini Pie Recipes: … Continue reading
A few days ago, I told you about a great line of products available at Whole Foods Market–the 365 Everyday Value organic frozen fruits and veggies. I made a delicious Very Berry Smoothie with their Frozen Berry Blend and I decided to make a Blackberry Crumble with their organic frozen blackberries. Those berries were so big! They probably would have tasted great thawed out and eaten just the way they were…or used as a topping on yogurt with a sprinkling of granola. But I decided to make a Blackberry Crumble because it just sounded good, and I had never made a Blackberry Crumble before. I looked at some different recipes and came up with my own version. I really liked the way it tasted! Not having made one of these before, I wasn’t quite sure what a typical blackberry crumble was supposed to look like…mine wasn’t as thick I thought it would be and was a little runny…not watery-runny, but sweet-syrupy-juicy runny, which was okay with me! The blackberries had just the right amount of sweetness, with a little punch of flavor from the lemon juice, and the buttery, brown-sugar crumble topping was a great finishing touch. I liked using oats in the topping, too–anything with oats always seems a little healthier to me! :)
I noticed that some crumble recipes said to mash the berries, but I didn’t mash mine; I just put them in the baking pan while they were still frozen. The crumble might be a little less juicy/runny if you’re using fresh berries or if you thaw and drain your frozen berries before putting them in the pan, so you can try it that way if you prefer.
This crumble would be great to make for dessert or even for a brunch…it’s a yummy way to have your fruit in the morning! The recipe makes four good-sized servings in an 8×8″ pan; you can also double the recipe and make it in a 9×13″ pan.
SWEET AND JUICY BLACKBERRY CRUMBLE by NancyCreative
Makes an 8×8″ pan
- 2 1/2 to 4 cups blackberries, fresh or frozen (I used a 10-ounce package of Whole Foods 365 Everyday Value Organic Frozen Blackberries, which came to 2 1/2 cups; if you want a thicker crumble, use 4 cups)
- 1/3 cup granulated sugar (you may want to use a little more sugar if you’re using 4 cups of berries)
- 1 1/2 to 2 Tablespoons lemon juice (about the juice of 1 small lemon)
- 3 Tablespoons butter, softened
- 1/3 cup brown sugar, firmly packed
- 1/3 cup all-purpose flour (I used unbleached flour)
- 1/3 cup quick-cooking oats
- 1/8 teaspoon salt
Preheat oven to 350˚F. Spread the blackberries in an 8×8″ baking pan (if using frozen berries, you don’t need to thaw them out and drain them, but you can do that if you want a thicker berry texture); sprinkle berries evenly with 1/3 cup granulated sugar. Then sprinkle the lemon juice over the berries and sugar.
For crumble topping, combine butter and brown sugar, then add in flour, oats, and salt. Mix all ingredients together until crumbly. Sprinkle over the berries. Bake at 350 degrees for 40 to 48 minutes (a longer baking time may be needed if using frozen, unthawed berries). Serve warm or cold. Makes 4 servings.
This crumble tastes great topped with ice cream. Or you can drizzle the sweet, juicy syrup from the pan over the crumble. Next time I make this, I’m going to double the recipe and save some of the extra yummy syrup from the pan to use as a topping on ice cream or pancakes!
Have you ever made a berry crumble? Do you like to use fresh or frozen berries? Mashed or unmashed? If you have any berry crumble-making tips, please feel free to share! :)