Pie 5: Espresso and Oreo Cream Pie

Pie 5: Easy, just how I like 'em!

What a great week! It seems like it's be months since I last posted on my blog, but obviously it was only a week ago! October, so far, has not let me down for being my favorite month of the year. I went up to Pumpkin Fest in Keene, New Hampshire this past weekend. The foliage, the food, the friends, and the festivities were great! While I was there it was a first for me, I made pumpkin french toast! YUMMMMMMMY! Being up north in the cold weather (it literally snowed) made me really miss New England during the holidays. However, as much as I missed it I was happy to return home and see my handsome man. With all the great weather, I am also happy to announce that I have found a job, which is going to challenge my ability to keep up with the commitment of the blog. Regardless of how dark the circles become under my eyes.... .... I won't let you ("my readers") down. "A Pie A Week" must go on!

Last week I received an email from a follower that requested a "simple and fast pie." She has kids and because of her busy workload she doesn't have a lot of time to spend in the kitchen. I pondered ideas of pies and I believe that this is the fastest recipe I have. The best part of this recipe is that all these ingredients can be found at any grocery store, and possibly even a gas station, making it very convenient and quick. Don't let it's simplicity fool you, if you're making this for kids, a husband, or even a grandma you can "bet your meatloaf" that their plates will be licked clean!

Did you know this about OREOs?
Several small baking companies merged in the 19 century to form the National Biscuit Company (now called NaBisCo) and when they created the cookie, they were unaware that they created such a masterpiece. Today, the OREO cookie is the most sold cookie in the world. It's not a wonder why it's called, "America's Favorite Cookie"! The name OREO comes from a very complex and difficult explanation. (Hold on to your lug-nuts because this is going to get confusing). The name is a combination of taking the "re" from the word "cream" and placing it between the two "o"s in "chocolate" - making "o-re-o." To me, this sounds like poppycock, but whatever... In Greek OREO means "mountain", making me very skeptical. Why would we name a cookie after a mountain? I'm sure there's a mountain shaped like an OREO out there somewhere. Maybe we need to go to Greece and check out their landscape.

Regardless if you dip them in milk, twist them to get to the cream, or eat them plain you've contributed to the 400 billion OREO cookies that have been sold since their introduction!


Espresso and Oreo Cream Pie:

OREO Pie Crust:
25 Oreo cookies (with the cream removed)
1 stick of butter (melted)

Place the OREOs in the food processor and process finely. (If you do not have a food processor you can place the OREOs in a plastic bag and smash it with a hammer, rolling pin, can of Spaghetti Ohs or your boyfriend's cell phone.) Set aside 1 Tbsp of OREO crumbs for dusting the top of the pie. Place the rest of the OREO crumbs into a medium sized bowl and stir constantly while slowly incorporating the butter.

Place crumbs and butter mixture into a pie pan and firmly press the crust with a metal spoon. Make sure the crust goes up the sides of the pie pan and that it is evenly spread over the entire pie pan. Place in freezer.

Oreo Espresso Pie Filling
12-18 OREOS (broken into pieces)
8 oz cream cheese
1/3 cup of sugar
1 1/2 cup of heavy whipping cream
1 1/2 Tbsp instant espresso
(optional 1 tsp orange food coloring; obviously if you don't have orange you can mix yellow and red)

In a medium sized bowl, cream together the sugar and the cream cheese. If you'd like to make a Halloween themed pie you can add the tsp of orange food coloring. You can also get Halloween OREOs to make it even more festive). Stir in the OREO pieces and espresso. In a separate small bowl whip the heavy cream until peaks form and it's the texture of Cool Whip. With a rubber spatula to fold-in the whipped cream with the rest of the mixture. Place the filling into the OREO crust. Evenly spread out the filling. Sprinkle the extra OREO crumbs on top of the pie as well as a sprinkle of espresso. You can decorate the top of the pie with additional OREOS however you'd like. Place in freezer for at least 2 hours. Before serving let pie sit at room temperature for 10 minutes.

ENJOY!

Pie 2: Layered Banana Crème Pie, with Homemade Ganache and Caramel

Pie 2: But who's counting... calories

In my household it's been a rough week with everything going on. Between work and play there just isn't enough time to accomplish our everyday tasks. We're all getting flustered because we feel the last days of summer are slowly slipping away as an abominably, blistering cold winter approaches us. I'm sure you're mentally and physically exhausted, overwhelmed, and just need something to make everything better as much as I do. You and I both are in need for some "serious pie." (I didn't know being a pie angel sent from the Heavens by God would require me to actually work! Just Kidding... kinda)

What's "serious pie" you might ask? A serious pie by definition (according to the ten "pie" commandments) is a pie that is so overwhelming delicious and substantially comforting that you don't even bother asking what's in it. Butter, heavy cream, sugar, sugar, sugar etc etc.... unless you want clear skin and a six pack (and a push) who cares! You're not eating it to worry about such matters, you're eating it to feel better and enjoy yourself, and you’re entitled to just that every once in awhile! This recipe will instantly put you in Food Ecstasy. Besides, winter is coming and if you're worrying about not being prepared for the hibernation, let me introduce you to a little friend who can help you. His name is Layered Banana Crème Pie, with Homemade Ganache and Caramel... Let's just say he is the most scrumptious and decadent friend you'll ever meet and he has the power to leave you speechless. (Imagine gentlemen, the power to make your old woman speechless... now that's an idea, it's time to stop watching the football game and bake yourself some peace and quiet.... only kidding) Now that I have your mouth watering you know precisely why I've decided to use this recipe.

Hands down my mother's Banana Cream Pie is absolutely my favorite recipe (tied with Lemon Meringue, Chocolate Pecan, and Mississippi Mud Pie... of course!) and I think it's a great way to bring in the fall season! I hope you enjoy this recipe as much as I do! It has a really rich chocolate ganache that's made from bittersweet, but it almost resembles a dark chocolate. The homemade caramel places you over the edge and the upper layer of banana creme makes you orgasm. Like I promised, it's rich and delicious, but don't ask for calories.... because it's "serious pie!"

Note: When you're describing this pie (or any other desserts for that matter) to your friends make sure you say "care-AH-mel" instead of "CARmal".... it's one of the words that's give you Pavlov's dog salivation! ... along with instant credibility!

Before we begin with the recipe let's point out a beginners pitfall, to make sure you don't fall into it. The biggest mistake people make is not preparing themselves for pie dough. It's important that all utensils/bowls and hands are kept at cold temperatures when handling dough. This can easily be achieved by having a tub of ice water near your work station to place your hands into every 30 seconds and as for utensils/bowls placing them in the freezer ten minutes prior to baking is all that is needed. The reason behind this is because when butter melts it's chemistry changes, and when your hands touch it it changes the flavor, as well as alters the texture making it difficult to work with.

Layered Banana Creme Pie, with Homemade Ganache and Caramel:

My Basic Crust Recipe:
1 tsp salt
2/3 cup very cold water
3 cups plus 2 tablespoons flour
1 cup plus 5 tablespoons chilled butter

In a small aluminum mixing bowl add plenty of ice cubes to 1 cup of water. When the water has started to condensate on the bowl, measure out 1 cup exactly (be sure to measure a second time because of melting ice cubes) add the salt and dissolve. Place salted water in the freezer/refrigerator.

Add flour into a large mixing bowl. Cut the butter 1 inch cubes and place them in the flour. With a pastry knife cut in the butter until they are pea sizes. Butter chunks are good, it helps to make the pie more flaky. Slowly add the salt water, stirring as you slowly add the water, a little bit at a time. After water is fully added use your hands to combine dough, work quickly. Break into two pieces (this recipe makes two crusts, save one for later).

Flatten both of your dough balls to 1 inch thickness and place in the fridge for 2-3 hours minimum.

Preheat oven to 375 F. Take dough and roll into a circle that is 1/8 inch in thickness, make sure you are constantly rotating and flipping the dough. This helps make sure the dough is even and it also helps make sure that the dough is not sticking to your counter. Place dough into pie pan, cut around the pie pan leaving the excess pie dough (approx 1½ inches) that is then folded under and made into a decorative crust. Cut out a piece of wax paper that fits on the bottom of the pie dough and place dry beans or pie weights in the center to keep the center from rising. Bake your dough until it looks dry and flaky, approx 18-22 minutes. Take out the wax paper and beans and allow to cool.

Ganache Layer:
1 cup heavy cream
3 oz bittersweet chocolate

Set the bittersweet chocolate into a bowl. Bring your heavy cream to a boil. Dump your heavy cream on top of your chocolate and let sit briefly, stirring in the chocolate to fully incorporate. Let sit until room temperature is reached. Once both pie shell and ganache have reached room temp, pour ganache over shell and refrigerate.

Caramel Sauce Layer:
1 cup sugar
1/3 cup water
1/2 cup salted butter
2/3 cup heavy whipping cream

In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy, but do not fear and trust the recipe). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency. Let cool to room temperature.Pour over the cooled chocolate ganache and refrigerate.

Pastry Cream:
2 cups whole milk
1/2 vanilla bean, cut open down the middle, seeded
1/4 tsp of salt
4 Tbsp of cornstarch
1/2 cup sugar
2 large eggs
4 Tbsp butter, cut in small cubes

Heat the milk, vanilla seeds and salt in a pan and put over medium heat, and bring to a boil.
In a large mixing bowl, whisk the sugar, cornstarch and eggs until smooth. Slowly add 1/2 of the milk mixture into the egg and whisk constantly to make sure they are combined well. Add the remaining milk and return the whole thing to the saucepan. Cook until you get a thick consistency, at first your mixture will clump, continue whisking non-stop and it will smooth out. Remove from heat and pour into a bowl, let cool for 10 minutes and then incorporate the butter, one tablespoon at a time, until smooth . Cover the surface with plastic wrap, directly touching the cream, let cool completely.

Layer the pastry cream on top of the chocolate and caramel. Cut 2 ripe bananas in medium-thick slices (you know, not a mouthful but not disintegrating when you pick it up), and arrange them over the cream, lightly pressing down. Decorate with chocolate shavings or more caramel.... and if you really need it, some whipped cream.

Whipped Cream (recommended to make when consuming)
1 cup heavy cream
2 Tbsp sugar

Whip together until soft peaks form. Throw a little (or a lot) on each slice.

Wah-la! Bon Appetit!