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, 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
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
'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
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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