Tag Archives: Pie

Peanut Butter Yogurt Pie


Beth and I love Savory Pie, Beth and I love Yogurt, and Beth and I definitely love Peanut Butter. Perhaps it has never been mentioned on this blog, but Yogurt and Peanut Butter mixed together are one of those things that makes gray skies happy gray skies and running late happy running late and needing-to-be-quiet-at-night happy needing-to-be-quiet-at-night. If you try it, keep it mind it’s very delicious.

So what could be wrong with combining all these things together? Apparently a lot. If you make a Peanut Butter Yogurt Pie, don’t follow this recipe, you probably won’t like it, especially if you’re not Beth or me.

Crust Ingredients

2  cups crushed pretzels

1/2 cup chopped peanuts

3/4 cup butter

Filling Ingredients

1 cup Peanut Butter

2 cups Yogurt

1 egg

Blend crust ingredients in a food processor, pack down in pie pan and bake for 20 minutes at 350 degree pre-heated oven.

Combine Filling ingredients, pour into baked pie crust and bake for 40 minutes.

If you make this pie, I recommend not eating it.



No-Bake Chocolate Bottom Pumpkin Tart


Beth gave me the Unofficial Harry Potter Cookbook for Christmas, which I browsed through once before and decided was one of the coolest material things to own (combining two loves, Harry Potter and cooking). So last night Beth and I were invited to dinner at our friends’ house for fondue (which was amazing! A great idea for hosting a dinner party – you eat slow and have plenty of time to talk!). Beth and I brought dessert. We decided to make a chocolate pumpkin tart (served at the beginning of the year feast in Prisoner of Azkaban. Harry, Ron, and Hermione can’t wait for it to be cleared so they can congratulate Hagrid for getting the Care of Magical Creatures position). I can’t find my battery for my camera, so I took this pictures using Photobooth on my computer, so I’m very sorry for the poor quality. And if you happen to have a Canon XSi usuable battery, I’m in the market.

What’s great about this pie is it’s better made early so it can sit in the fridge and set and you have more time to get ready for the dinner.

It’s called a no-bake pie, but you do have to bake the crust if you’re going to make it yourself.

Tart Dough
1 cup all-purpose flour
1/8 tsp salt
3 tbsp granulated sugar
6 tbsp cold butter
1 large egg yolk
2 tbsp heavy cream
1 tsp vanilla

Combine flour, salt and sugar in food processor and pulse. Scatter small pieces of butter over flour and pulse about 15 times (until it resembles course yellow flour, and try not to over-pulse, the dough will come our differently). Whisk together egg yolk, cream, and vanilla. Pour over flour mixture and mix with spatula until it begins to stick together. Wrap in plastic wrap and refrigerate for at least two hours or up to three days.

When you’re ready to bake the crust, preheat the oven to 425 degrees Fahrenheit. Flour your work space generously and roll the dough out to 11″ circle on with a floured rolling pin. Fit dough into a 9″ tart pan. Prick the bottom with a fork and cover with aluminum foil so the crust doesn’t brown too quickly. Fill the pan with pie weights or dried beans or rice (which will brown the beans or rice, so toss them afterwords. We used rice and kept it to see if it’s still edible!). Bake for 20 minutes. Remove weights and foil, lower temperature to 350 degrees and bake another 7 to 10 minutes until crust is golden brown. Remove and let cool.

Chocolate Bottom
1/2 cup heavy cream
4 ounces bittersweet chocolate, chopped

Place cream and chocolate in microwave safe bowl and microwave on high for two minutes stopping to stir every 30 seconds. You can also use a double boiler by boiling water in a pan and placing another pan on top with the cream and chocolate. Never heat chocolate in a saucepan that is directly in contact with the stovestop, you will burn the chocolate. Stir until smooth and pour into tart shell. Let cool before adding pumpkin filling.

Pumpkin Filling
1 1/2 cups canned pumpkin (not pie filling)
1/2 cup granulated sugar
1/2 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/2 cup heavy cream
2 large eggs

1 tbsp cornstarch (I forgot this ingredient and it turned out fantastic still, but the cornstarch will thicken the filling, which might just help with keeping it looking like a piece of pie rather than a blob of yumminess. Tastes great either way.

Combine pumpkin, sugar, cinnamon, allspice, cloves, nutmeg, and heavy cream in medium saucepan until hot, stirring frequently. Whisk eggs with cornstarch and add to pan, stirring constantly until hot and bubbling. Remove from heat and cool to room temperature.

Poor pumpkin filling over chocolate bottom and smooth with spatula. Refrigerate until firm.

We all found this pie incredibly delicious. It was not particularly sweet, but the heavy cream gave it a wonderful taste. The tart crust was fantastic. I think the chocolate bottom was the best part. Hogwarts house elves know how to cook! Though I’m guessing they don’t have a microwave in their kitchens.

-Kim


Healthy Veggie Quiche!


I love Quiche. Quiche is exquisite. But it can also be pretty unhealthy with all the cream and cheese and crust. I tried to make it a little healthier (just a little, though ;P) by using cottage cheese instead of cream. SO GOOD.

Here’s a rough recipe:
3 eggs
approx. 9 oz cottage cheese
Shredded chedder cheese, 1/3 cup?
Spinach (microwaved until a little shrunken, maybe 15-20 seconds?)
10 slices of tomato, halved
Onion, chopped
Pie crust
salt and pepper to taste

Set oven to 350 degrees. Mix eggs, cottage cheese, salt and pepper together.

Put crust in pan, put in layer of spinach, then onions, then tomatoes. (It will be ruined if not in this order). Sprinkle cheese on top. Pour egg mixture over everything.

Bake for 40-50 minutes, or until it’s not too liquidy. Tell us what you think!

-Beth

Review: I loved this Quiche. I thought it was AMAZING. However, I don’t know whether to attribute the savory sweetness to the egg/veggie portion or to the crust. I might make this with out crust to find out! (And it’s even healthier!)
The cottage cheese is a unique new flavor, but it still works for quiche – it’s not too different from quiche with cream. It’s also firmer quiche than using milk.