Peanut Butter Bacon Pie

This week we watching the American Baking Competition on TV and thought we'd try our hand at Francine's Chocolate Peanut Butter Bacon Pie.

We used the recipe we found online but it proved to be full of holes and inaccurate information. We search several different discussion pages and finally found the correct recipe but we had already messed up it up with the "official" recipe that was posted on the TV website.  What we ended up with was decent but it definitely could have been better.  It looks a lot better than it tasted. One of these days we'll try it again and adjust it more to our liking.

Chocolate Chip Cookie Dough Pie

Pie Crust Dough:

• 1 1/2 C flour
• 1/2 teaspoon salt
• 1/4 C shortening
• 1/4 C butter, cut up, or shortening
• 1/4 cup cold water

Directions for Pie Crust (unbaked):

1. In a medium bowl stir together flour and salt.  Cut in shortening and butter until pieces are pea size.
2. Sprinkle in 1 tablespoon of water at a time until dough is combined.
3. Gather dough into into a ball, kneading gently until it holds together.
4. On a lightly floured surface, flatten the pastry using your hands and then roll pastry from center to edges into a circle about 12 inches in diameter.
5. Place pastry dough in pie plate without stretching it.
6. DO NOT BAKE THE PIE CRUST DOUGH

Filling:

• 2 eggs
• 1 1/2 C flour
• 1/2 C granulated sugar
• 1/2 C packed brown sugar
• 3/4 C real softened butter
• 1 C chocolate chips
• 1 C chopped pecans

Directions for Pie Filling:

1. Beat eggs on high speed until foamy.  Beat in flour, granulated sugar and brown sugar.  Beat in butter.  Stir in morsels and nuts.  Spoon into pie shell.
2. Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean.  Cool on wire rack or serve slightly warm.

Chocolate Silk Pecan Pie

INGREDIENTS

Crust:

• 1 refrigerated pie crust, softened as directed on box

Pecan Filling:

• 2 eggs
• 1/3 cup granulated sugar
• 1/2 cup dark corn syrup
• 3 tablespoons butter or margarine, melted
• 1/8 teaspoon salt (optional)
• 1/2 cup chopped pecans

Chocolate Filling:

• 1 cup hot milk
• 1/4 teaspoon vanilla extract
• 1 (12 ounce) bag semisweet chocolate chips

Topping:

• 1 cup whipping cream
• 2 tablespoons powdered sugar
• 1/4 teaspoon vanilla extract
• Chocolate curls (optional)

DIRECTIONS

1. Heat oven to 350 degrees F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
2. In small bowl, beat eggs with electric mixer on medium speed until well blended. Add granulated sugar, corn syrup, butter and salt; beat 1 minute. Stir in pecans. Pour into crust-lined pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
3. Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour.
4. Meanwhile, in blender or food processor, place chocolate filling ingredients. Cover; blend about 1 minute or until smooth. Refrigerate until mixture is slightly thickened but not set, about 1 hour 30 minutes.
5. Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.
6. Just before serving, in small bowl, beat whipping cream, powdered sugar and 1/4 teaspoon vanilla with mixer on high speed until stiff peaks form. Spoon or pipe whipped cream over filling. Garnish with chocolate curls. Cover and refrigerate any remaining pie.

Silk Chocolate Pecan Pie

INGREDIENTS
Crust

• 1 box refrigerated pie crusts, softened as directed on box

Pecan Filling

• 2 eggs
• 1/3 cup granulated sugar
• 1/2 cup dark corn syrup
• 3 tablespoons butter or margarine, melted
• 1/8 teaspoon salt, if desired
• 1/2 cup chopped pecans

Chocolate Filling

• 1 cup hot milk
• 1/4 teaspoon vanilla
• 1 bag (12 oz) semisweet chocolate chips (2 cups)

Topping

• 1 cup whipping cream
• 2 tablespoons powdered sugar
• 1/4 teaspoon vanilla
• Chocolate curls, if desired

DIRECTIONS

1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. 
2. In small bowl, beat eggs with electric mixer on medium speed until well blended. Add granulated sugar, corn syrup, butter and salt; beat 1 minute. Stir in pecans. Pour into crust-lined pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time. 
3. Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour. 
4. Meanwhile, in blender or food processor, place chocolate filling ingredients. Cover; blend about 1 minute or until smooth. Refrigerate until mixture is slightly thickened but not set, about 1 hour 30 minutes. 
5. Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving. 
6. Just before serving, in small bowl, beat whipping cream, powdered sugar and 1/4 teaspoon vanilla with mixer on high speed until stiff peaks form. Spoon or pipe whipped cream over filling. Garnish with chocolate curls. Cover and refrigerate any remaining pie.

German Chocolate Cream Pie

INGREDIENTS

Crust

• 12 pecan shortbread cookies, broken into pieces
• 4 Nature Valley® pecan crunch crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup)
• 1/3 cup butter melted

Chocolate Filling

• 2 oz cream cheese (from 8-oz package), softened
• 1/4 cup powdered sugar
• 1 tablespoon milk
• 1/4 cup semisweet chocolate chips, melted, cooled1 container (8 oz) frozen (thawed) whipped topping

Coconut-Pecan Filling

• 1 container (15 oz) Pillsbury® Creamy Supreme® coconut pecan frosting
• 2 oz cream cheese (from 8-oz package), softened
• 1 tablespoon milk1 container (8 oz) frozen (thawed) whipped topping

Garnishes

• Reserved 1/2 cup whipped topping
• 1/2 milk chocolate candy bar (1.55-oz size) or 1/2 dark chocolate candy bar (1.44-oz size), chopped

DIRECTIONS

1. In food processor or blender, process cookies and granola bars with on-and-off motions until fine crumbs form; pour into medium bowl. Stir in melted butter with fork until well mixed. Press mixture in bottom and up side of ungreased 9- or 8-inch glass or metal pie plate. Place in freezer just until firm, about 10 minutes.
2. Meanwhile, in medium bowl, beat 2 oz cream cheese, the powdered sugar and 1 tablespoon milk with electric mixer on medium speed until blended. On low speed, beat in melted chocolate chips. In small bowl, reserve 1/4 cup whipped topping from 8-oz container for garnish. On medium speed, beat remaining topping from container into chocolate mixture until well blended.
3. Spread 1/3 cup of the frosting evenly in bottom of crust. Spoon chocolate filling into crust; carefully spread. Place pie in freezer while making next layer.
4. In large bowl, beat 2 oz cream cheese, 1 tablespoon milk and remaining frosting with electric mixer on medium speed until well blended. Reserve another 1/4 cup whipped topping from 8-oz container in same small bowl of topping. Beat remaining topping from container into coconut-pecan mixture until well blended. Carefully spoon over chocolate filling; spread evenly. Carefully spread reserved 1/2 cup whipped topping over top; sprinkle with chopped candy bar.
   
5. Refrigerate 1 hour 30 minutes before serving.

Peanut Butter-Chocolate Truffle Pie

INGREDIENTS

Crust

• 1 box refrigerated pie crusts, softened as directed on box

Truffle Filling

• 1/2 cup whipping cream
• 1 cup dark chocolate chips
• 1/2 teaspoon vanilla

Peanut Butter Filling

• 1 cup whipping cream
• 1 package (8 oz) cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar

Topping

• 1/4 cup dark chocolate chips
• 1 tablespoon shortening
• 2 tablespoons coarsely chopped salted peanuts

DIRECTIONS

1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
2. Meanwhile, in 2-quart saucepan, heat 1/2 cup whipping cream over medium-high heat until hot. Remove from heat; stir in 1 cup chocolate chips and the vanilla until smooth. Spread truffle filling in bottom of baked crust. Freeze 15 minutes.
3. Meanwhile, in medium bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Set aside. In another medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth; fold in whipped cream. Carefully spread over truffle filling. Refrigerate until set, about 2 hours.
4. In small microwavable bowl, microwave 1/4 cup chocolate chips and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pie; sprinkle with peanuts. Cut into wedges to serve. Cover and refrigerate any remaining pie.

HINTS

• Substitute crunchy peanut butter for the creamy peanut butter.
• Instead of making your own chocolate topping, use purchased chocolate topping instead.

Strawberry Pretzel Pie

INGREDIENTS

• 1 box refrigerated pie crusts, softened as directed on box
• 1 egg white
• 1 cup crushed pretzels
• 1/4 cup sugar
• 6 tablespoons butter, melted
• 2 packages (8 oz each) cream cheese, softened
• 1 1/2 cups sugar
• 1 container (12 oz) frozen whipped topping, thawed
• 1 bag (16 oz) frozen unsweetened strawberries, partially thawed, sliced
• 1 cup boiling water
• 1 box (8-serving size) strawberry-flavored gelatin

DIRECTIONS

1. Heat oven to 450°F. Unroll 1 crust in 10-inch glass pie plate or 9 1/2-inch deep-dish pie plate. Trim outside edges. Prick bottom and side with fork. Use second pie crust to put a braid on outside rim of crust. Cut crust into 1/4-inch strips, and braid three strips at a time. Brush egg white on crust edge and place braid on, pushing in slightly.
2. Combine crushed pretzels, 1/4 cup sugar and the melted butter. Press into bottom pie crust. Bake 10 to 12 minutes or until crust is golden brown. Cool.
3. Stir together cream cheese and 1 1/2 cups sugar until sugar is dissolved. Carefully fold in whipped topping. Spread in cooled crust, reserving 2 cups filling to decorate pie. Place a flat layer of strawberry slices on top of filling. Mix boiling water and gelatin (with a few ice cubes) to make about 1 2/3 cups gelatin. Thicken slightly and pour over strawberries on pie. Refrigerate pie 8 hours or overnight.
4. Decorate outside edge of pie with 2 cups reserved cream cheese mixture.

Chocolate Cashew Pie

INGREDIENTS

• 1 refrigerated pie crust, softened as directed on box
• 3/4 cup light corn syrup
• 1/2 cup sugar
• 3 tablespoons butter, melted
• 1 teaspoon vanilla
• 3 eggs
• 1 cup semisweet chocolate chips
• 1 cup cashew halves
• 10 whole cashews
• 1 cup heavy whipping cream
• 2 tablespoons sugar
• 2 tablespoons unsweetened baking cocoa

DIRECTIONS

1. Heat oven to 325°F. Place pie crust in 9-inch glass pie plate; make a decorative edge on crust.
2. In large bowl, using whisk, beat corn syrup, 1/2 cup sugar, the melted butter, vanilla and eggs. Reserve 2 tablespoons chocolate chips. Stir in remaining chips and cashew halves. Pour into pie crust.
3. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake 45 to 55 minutes or until set and golden brown. Cool at least 4 hours.
4. In small bowl, microwave reserved 2 tablespoons chocolate chips on High 45 to 60 seconds or until melted. Dip large end of each whole cashew into melted chocolate. Place on wax paper-lined cookie sheet and refrigerate 15 to 20 minutes or until chocolate is set.
5. In medium bowl, combine whipping cream, 2 tablespoons sugar and the cocoa. Beat until stiff peaks form. Pipe whipped cream around edge of pie; garnish with chocolate-dipped cashews. Store in refrigerator.

If desired, omit unsweetened baking cocoa in whipping cream for a whiter dollop.

Pumpple Cake

The massive pumpple cake has apple and pumpkin pies baked into vanilla and
chocolate cake, respectively. One slice is 1,800 calories and can feed four people.

TODAYshow.com
updated 10/25/2010 11:39:51 AM ET 2010-10-25T15:39:51

Is it a cake or a pie? It’s both, and it’s 1,800 calories a slice. ‘Pumpple cake’ is a hybrid of pumpkin pie, apple pie and cake.

You’ve heard of turducken, now get ready for the dessert equivalent — the pumpple cake.

While the turducken, a chicken stuffed into a duck stuffed into a turkey, once seemed over-the-top, the pumpple cake is even more decadent. One Philadelphia bakery dreamed up this ultimate fall dessert: pumpkin and apple pies baked in chocolate and vanilla cake, fused together and surrounded by buttercream icing.

This oversize creation weighs in at a whopping 15 pounds and measures more than a foot tall. And at 1,800 calories a slice, it's not for the faint of heart.

The Flying Monkey, located in Philadelphia’s famous Reading Terminal Market, bakes this dessert-lover’s fantasy from scratch over the course of two days. It starts with the pies, which it par-bakes. The half-cooked pumpkin pie is dipped into chocolate cake batter and baked. The apple pie and vanilla cake get the same treatment and are baked on top of the chocolate cake. Its massive size means that it spends hours in the oven. Homemade buttercream is then — literally — the icing on the entire cake.

“We only opened about a month ago and started making the pumpple cake a week later,” said Elizabeth Halen, the owner of the Flying Monkey. “Now we are making the cake daily and selling out. I told friends about it through my Facebook page and Twitter feed and word has spread like wildfire from there.”

With their mouths full, they gushed over the massive sweet treat.

“That is obscene — that is delicious,” Gifford said.

One slice of this hybrid is enough to feed four and sells for $8, but if you are planning a large gathering or feeling extra-hungry, a whole cake can be ordered with 72 hours notice and sells for $75. If a whole cake is just too much for your family’s stomach, the Flying Monkey also makes a smaller version — the pumpplet.

General Conference Whoopie Pies

What did I do today while listening to General Conference?

Glad you asked...

Mmmmm


Chocolate Chip Pumpkin Bread

Pumpkin Whoopie Pies with Marshmallow Creme

Chocolate Whoopie with Peanut Butter

Oatmeal Raisin Pecan Whoopie Pies with Cream Cheese

Sundae Pie

INGREDIENTS

Crust
1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling
4 cups (1 quart) vanilla ice cream, slightly softened
1/2 cup caramel topping
1/2 cup fudge topping
3/4 cup Spanish peanuts (4 oz)

DIRECTIONS

1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool on cooling rack 15 minutes.
2. Layer 2 cups of the ice cream in crust. Drizzle with 1/4 cup of the caramel topping and 1/4 cup of the fudge topping. Sprinkle with peanuts. Layer remaining 2 cups ice cream over peanuts. Freeze 4 hours or overnight.
3. Drizzle individual servings with remaining caramel topping and fudge topping. Sprinkle with additional peanuts. Cover and freeze any remaining pie.