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Brownie Walnut Pie

27 Feb


I saw the lovely Giada De Laurentiis make this pie on her chocolate themed episode on Food Network a while back and have wanted to make it ever since. So when my coworker’s Birthday approached and I found out he prefers pie over cakes and likes chocolate and nuts, this dessert immediately came to mind.


You can follow the original recipe and make a tasty biscotti cookie crust, but I went with a simple homemade graham cracker crust instead. But, I decided to use dark brown sugar to give it a richer and deeper flavor that really worked with the chocolate and walnut combo. (the crust recipe will be posted soon too!) The consistency of the pie is like a fudgy brownie and is super rich. So just a warning that a small slice will go a long way! You can get creative with the nutty decoration on the top of the pie. Plus if you want to sub another type of nut (pecans would be awesome too) it would be just as delicious!

Brownie Walnut Pie

6 Tbsp unsalted butter, diced
3 oz unsweetened chocolate, chopped
1 1/4 cups packed dark brown sugar
3 eggs, at room temperature
3/4 cup flour
1/4 tsp salt
1/2 cup walnut pieces
Graham cracker crust (pre-made or homemade)
Walnut halves, optional

Yield: 8-10 servings

Preheat the oven to 350 degrees F. Whisk the butter and the chocolate over low heat in a medium saucepan until the chocolate is almost melted. Remove the pan from the heat and whisk until the chocolate is fully melted and the mixture is smooth. Whisk in the sugar, then the eggs, one at a time. Stir in the flour and salt with a spatula. Stir in the nut pieces. Scrape the batter into the prepared crust. Press a ring of walnut halves, if using, into the batter around the top edge.

Place the pie on a baking sheet and bake until the outer 2 to 3 inches are slightly puffed and dry looking and the center is set, 35 minutes. A wooden skewer inserted into the center should come out with some moist batter still attached. Cool the pie completely on a rack.

Cut the pie into wedges and serve with ice cream or whipped cream, if wanted. Enjoy!

Source: Food Network – Giada De Laurentiis

Chicken Pot Pies with Cheesy Herb Crust

24 Apr


This simple meal has become a staple in our house. I originally made a biscuit topped pie years ago, but then decided to adapt it into cute individual servings. The creamy sauce combined with the hearty chicken and vegetables makes for a stick-to-your-guts comfort food that we enjoy year round. The addition of some cheese and herbs to the crust makes the dish extra savory and delicious. Enjoy!

For the sauce:
2 Tbsp unsalted butter
1/4 cup all-purpose flour
1 1/4 cup chicken broth
1/4 cup milk or heavy cream
1/8 tsp garlic powder
1/8 tsp onion powder
Dash of salt and pepper
Dash of cayenne pepper (optional)
Dash of white pepper (optional)

2 chicken breasts, cooked and chopped
1/2 bag of frozen mixed vegetables (12 oz bag)

For the crust:
4 oz cream cheese, softened
8 Tbsp (1 stick) unsalted butter, softened
1 1/2 cups all-purpose flour
3 Tbsp shredded parmesan cheese
1/4 tsp dried basil
1/4 tsp dried parsley

Yield: 4 pies

Cook the chicken breasts and cut into small pieces. Set aside. Preheat oven to 375 degrees.

For the sauce: Melt the butter in a medium pot over medium heat. Add the flour and whisk it until combined. Add the chicken broth and whisk until smooth. Add the milk/cream, garlic powder, onion powder, a dash of salt and pepper, and any other spices you’d like.

Add the frozen vegetables and chicken to the sauce and stir to combine. Pour the mixture evenly into four ramekins and set aside.

For the crust: Beat the cream cheese and butter in a mixer until smooth. Add the flour, cheese, basil, and parsley and beat until fully combined. Divide the dough into four equal pieces. Flatten each piece and score it in the middle, to make sure some air can escape during cooking. Drape a piece of the dough over each ramekin and lightly push the edges to seal.

Put the ramekins on a baking sheet (in case anything boils over) and bake for about 25-30 minutes, or until the crust is fully cooked. Put the ramekin on a small plate or saucer since it will be very hot, and serve immediately.

Source: A Beckster Original

Key Lime Pie (Sorta)

30 Aug

This is such a perfect sweet treat for summertime! The filling is super tart and has a thick graham cracker crust to balance the flavor. This recipe is from Pioneer Woman (like many I try) and she cracks me up by calling this “Key Lime Pie Sorta” since it’s made with regular limes instead of key limes. Despite this difference, the pie is amazing! Enjoy : )

Key Lime Pie (Sorta)

12 whole Graham Crackers (the 4-section Large Pieces)
⅓ cups Sugar
⅓ cups Butter, Melted
(or you can use a store bought crust)

1 Tablespoon Lime Zest
½ cup Lime Juice
2 whole Egg Yolks
1 can (14 Oz) Sweetened Condensed Milk

Preheat oven to 350 degrees

For the crust:
Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling:
Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes.

Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible.

Serve with whipped cream and more grated lime zest if desired.

Source: Slightly adapted from The Pioneer Woman