Posted by Hannah Marshall on Wednesday, April 4, 2012,
In :
Dessert Pies
Peanut Butter Cup Pie
This is an extremely rich pie that consists of three very simple layers (plus a candy topping): oreo crust, peanut butter filling, and chocolate mousse. Keep in mind, the peanut butter filling and chocolate mousse recipes are generic ones - I believe they made quite a lot more than was actually necessary for the pie, but I was experimenting, so I wasn't being very precise. I like that this pie is a peanut butter cup pie on multiple levels: (1) It has peanut butter cups ... Continue reading ...
Posted by Hannah Marshall on Sunday, January 29, 2012,
In :
Dessert Pies
Yogurt Cake
I know. Another cake in the pie blog. Let me explain: This yogurt cake is a cake in the same way that cheesecake is a cake - arguably not at all. It only has 3 T of flour in the batter, so this 'cake' isn't bready. In fact, given the egg content it's almost more of a yogurty quiche than anything else... However, it doesn't have layers (the most noticably absent being a crust...) so I'm willing to be appropriately sheepish about this categorization. Here's the other thing: I'm r... Continue reading ...
Posted by Hannah Marshall on Monday, January 16, 2012,
In :
Dessert Pies
4 Layer Cake Pie
Remember awhile ago when I was going on about the Momofuku Milk Bar (MMB) cookbook and warned you all that it would be featured prominently in my posts for awhile as I work through my obsession with it? I was very serious. So, here's a pie that combines four different MMB core recipes into one overly decadent pie. While I was working on this, it was brought to my attention that this is arguably not a pie, and is in fact more of an iced cake. While I'll admit that it has a ve... Continue reading ...
Posted by Hannah Marshall on Thursday, January 5, 2012,
In :
Dessert Pies
Custard Crumb Pie
This was my inaugural attempt at a recipe from the Momofuku Milk Bar cookbook (which I received for Christmas). The cookbook breaks Milk Bar's menu into 10 core recipes - one of which is 'the crumb'. I adapted the basic milk crumb recipe in order to create a crumbly accent to a coconut custard pie in a butter shortbread crust (which was also an experiment with a happy ending).   For the crust I used a simple recipe for overnight butter shortbread, but instead of baking it ... Continue reading ...
Posted by Hannah Marshall on Sunday, December 11, 2011,
In :
Dessert Pies
Coconut Custard Pie
This coconut custard recipe is delicious and easy. However, I have yet to meet a coconut crust that I can't burn. Next time I make this pie I will probably use a standard pastry crust though, I must admit, the toasted coconut crust complimented the coconut custard VERY nicely. However, it just doesn't look nice when the crust is burnt on the top, underdone on the bottom, and each slice falls apart when you try to serve it. I've mentioned before that pies are about both p... Continue reading ...
Posted by Hannah Marshall on Thursday, November 3, 2011,
In :
Dessert Pies
Pie Cookies
So, I don't feel the need to reproduce any of the recipes that I used for these because I'm pretty sure this would work for any reasonably good pie recipe. For these, I created a pear/anise concoction which was really not bad. I'll probably explore that combination a bit more.My main recommendation for these is that you use a filling that uses tapioca flour as a thickener. It really holds everything together, and it sucks up moisture that would otherwise boil off and ruin the aes... Continue reading ...
Posted by Hannah Marshall on Sunday, October 23, 2011,
In :
Dessert Pies
Chocolate Mousse Cookie Pie
I realize that this is extremely decadent, but I had kind of a long week, and at some point I decided that cookies covered in chocolate mousse were necessary. So, to anyone and everyone who saw me eating a sliver of Chocolate Mousse Cookie Pie at 9 am in class earlier this week: I apologize, and I want to assure you that I normally eat a very nutritious breakfast. Also, I have a pretty un-fancy camera, so I have to assemble and photograph my baking experiments ear... Continue reading ...
Posted by Hannah Marshall on Friday, October 7, 2011,
In :
Dessert Pies
Apricot Tart
Pate D'amande Filling:
3.5 TBSP butter
3.5 TBSP sugar (vanilla sugar if possible)
1 egg
3 TBSP chopped almonds
3 TBSP cream
Very simple >> Cream the butter and add the sugar, eggs, almonds and cream. Ta daa
(Note: Because I was using vanilla sugar, I decided to make a theme of it and add the seeds of a vanilla bean to the cream. )
Pour the Pate d'Amande into the crust and bake until the crust is brown and the filling has set. Refrigerate overnight, then top with apricot preserves and arr... Continue reading ...
Posted by Hannah Marshall on Friday, October 7, 2011,
In :
Dessert Pies
Chocolate Mousse Pie w/Oatmeal Butterscotch Crust
Crust: 1 cup oats 1 cup flour 8 TBSP butter 2 egg yolks 3/4ish cup butterscotch morsels > mix dry ingredients, mix wet ingredients, combine. Press into pie dish and blind bake until brown. Filling: 12 oz package chocolate chips 2 cups cream (used separately) 1/4 cup sugar >melt 1 cup cream and chocolate until thoroughly combined. Let cool to room temperature > whip cream + sugar, fold the whipped cream into the chocolate mixture. Pour into crust and re... Continue reading ...
Posted by Hannah Marshall on Friday, October 7, 2011,
In :
Dessert Pies
Chocolate Pecan Pie
Recipe courtesy of Daniel the Physicist: Position a rack in the center of the oven, preheat the oven to 375F. Spread on a baking sheet: 1 cups pecans, I leave them whole, but coarsely chopped if you prefer Toast the nuts in the oven, stirring occasionally, until golden and fragrant, 6 to 10 minutes. Whisk until blended: 3 Large Eggs 1 cup sugar 1 cup light corn syrup 5 Tb unsalted butter, melted 1 tsp vanilla 1/2 tsp salt Stir in the toasted pecans, along with 1 cup semisweet chocol... Continue reading ...
Posted by Hannah Marshall on Friday, October 7, 2011,
In :
Dessert Pies
Chocolate Coconut Pie
  I used this recipe as the jumping off point for this pie. I halved the ingredients, added coconut flour to the crust and topped it with pecans. The crust should be blind baked and fully cooled before adding the chocolate filling. Be warned, the coconut cooks very quickly, so I covered the edges with tin foil until the center was golden, then uncovered them for the last few minutes. A tip about covering the edges, it really is easiest to cover the whole pie and then cut ... Continue reading ...
Posted by Hannah Marshall on Friday, October 7, 2011,
In :
Dessert Pies
Key Lime Pie with Meringue Topping
Filling: 3 cups sweetened condensed milk 1/2 cup sour cream 3/4 cup lime juice lime zest Meringue: egg whites + 3/4 cup sugar (note : I keep a jar of egg whites leftover from recipes where I use just the yolks, so I'm not really sure how many eggs worth of whites this took. It was somewhere around 1 - 1.5 cups. Whip the egg whites until soft peaks form, then gradually add the sugar and beat to stiff peaks. Dollop onto the cooled key lime pie) > blind bake the cru... Continue reading ...
Posted by Hannah Marshall on Friday, October 7, 2011,
In :
Dessert Pies
Upside-down Peach Yogurt Cake
Again: Technically a cake, but it both looks like a pie and was made in a pie dish so... sort of a pie.
For the yogurt cake I used the recipe from The Complete Robuchon 1 stick butter 2.5 cups flour 5 oz plain yogurt 3 eggs + 1 yolk 3/4 cup sugar 1 TBSP baking powder 1.5 TBSP white rum (I didn't actually use rum, but it's in the recipe) > Line the bottom of the pie dish with thinly sliced peaches & drizzle them with honey. Let this mixture soak while you mix the cak... Continue reading ...
Posted by Hannah Marshall on Friday, October 7, 2011,
In :
Dessert Pies
'Hurricane Irene' Chocolate Date Pie This was a mini-pie experiment. I mainly wanted to (1) create a pie with a chocolate crust to see if it’s any good (2) use up some of the dates from the sweet quiche recipe. For the filling I just used the cream mixture from the nectarine pie (flavored with almond extract) and dolloped it over chopped dates. For the crust I used a very simple pie crust recipe (butter, sugar, flour, egg yolk, water) and added cocoa powder to it. It was a little more fragi... Continue reading ...
Posted by Hannah Marshall on Friday, October 7, 2011,
In :
Dessert Pies
Blueberry Almond Cheesecake Crust graham cracker + almond flour + butter This is the first time I’ve made a graham cracker crust, and I feel compelled to point out that I don’t own a food processor - so all graham cracker crumbs pictured here were hand-smashed by moi. This is (1) harder than it sounds (2) Not good if you have a paper cut. I added almond flour to the crust because… I had just bought almond flour (think: kids who insist on wearing their new shoes out of the store) and sub... Continue reading ...
Posted by Hannah Marshall on Friday, October 7, 2011,
In :
Dessert Pies
Chocolate-Lined Banana Cream Pie
Chocolate lining: 2 oz. bittersweet chocolate 2 TBSP whipping cream Filling: 3 cups milk 3/4 cups sugar 2 eggs 1/2 cup flour (bananas) Blind bake crust > melt chocolate and cream over simmering water. Spoon into crust and let cool. sugar + flour + eggs, meanwhile > heat milk just pre-boiling > Slowly add hot milk to the flour mixture, then transfer back to the saucepan and bring the mixture to a boil while whisking > remove from heat and let cool (whisking so it cools ... Continue reading ...
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