Peanut Butter Cup Pie

Everyone has those guilty pleasures; that one thing you know you shouldn't eat but when you see it you lose all sense of self-control and dive blindly and dazed into every bite until its gone. For me, its Reese's Peanut Butter Cups. Something about those little cups have me utterly and completely spellbound. Is it that milk chocolatey coating? Is it that lusciously smooth peanut butter inside? Or maybe its the textured ridges of the edges that make for a playful stroke against my tongue? Well, let's just go with all of it. It's perfect in every aspect. Yesterday was a bizzy day. Kelsey is making a documentary for her film class, and has decided to use moi as her muse. We spent the day in the kitchen, whipping up delights from Oreo Bomb Cupcakes, a chocolate bark, a roasted chicken, and this pie. Props to Kelsey for inspiring this pie. She's a big choco-pb fan. Well, on the topic of the film, you'll get to see that eventually. On the topic of this pie, you get to see it now.

Peanut Butter Cup Pie

1 pack of Pepperidge Farm Chocolate Chunk Cookies (all chocolate)
3 tbs melted butter
3 cups heavy cream
2 cups powdered sugar
8 oz. cream cheese, room temperature
1 tsp vanilla
1 cup peanut butter
1 12 oz. bag of semi-sweet chocolate chips, GOOD QUALITY PLEASE

Recipe: Crush the cookies into crumbs. There are chocolate chips in them so those won't crumble but they're good for the texture so don't worry. Once crumbled, mix in the melted butter until well moistened. Pat into a greased pie pan, putting the mixture on the bottom and the sides of the pan. Put in freezer while you prepare the rest of the pie.
Whip 2 cups of the heavy cream until fluffy stiff peaks are formed. Add 1/2 cup of the powdered sugar and whip until combined. Put the whipped cream in a bowl and set aside in the fridge.
In an electric mixer beat the cream cheese until smooth. Add the remaining 1 1/2 cups of powdered sugar and slowly mix until combined. Once combined add the vanilla and peanut butter and beat on high for about 2 minutes. The mixture should be extremely thick. Take 2/3 of the whipped cream you made earlier, and fold it into the peanut butter mixture. Whip it on high for 1 minute, it should still be thick but fluffier and lighter. Pour this mixture into the prepared pie crust. Put into freezer for at least 30 minutes.
After 30 minutes, prepare the ganache. Put the chocolate chips in a heatproof bowl. Heat the remaining 1 cup heavy cream in a skillet on low until almost boiling, but not quite. Pour the hot cream over the chocolate chips and whisk vigorously until shiny, smooth, and totally melted. Pour this over the top of the peanut butter. Freeze for 2 hours, until totally set. Serve with the extra whipped cream.

 my slice, not yo's

 peanut butter cup times ten

 Reese's makeover

 oh HEALLLL yea

PB & Me

xoxo

hungreegirl.

Chocolate-Banana-Peanut Butter Mousse Pie

Chocolate + Peanut Butter + Bananas = nuf said. I could rave and rave and rave about this recipe but you won't fully be able to absorb my point unless you a) make this b) have me make this for you c) tie me down/force me to make this for you. Honestly, as long as I get some I'm okay with any of the above options. Okay so imagine if all your favorite things somehow got together and had a baby. For me, this pie is the outcome. When brainstorming a dessert to make for dinner, I was stuck between yearning for something chocolatey, something peanut-buttery, and something banana-y, I mean how can one choose when one wants all? #hungreegirlprobs. So, I decided to marry them all together into one bite that may or may not be *let's go with may* heaven recreated on earth in dessert form. I'm telling you, one day this pie will win awards. A buttery graham cracker crust gets topped with a layer of chocolate ganache, followed by a thick layer of peanut butter mousse, then a layer of fresh bananas, and finally a heaping layer/mountain/ocean of whipped cream. Shave some chocolate shavings on that biatch and you got yourself something that might even distract you from Shark Week.
*shark week is the best week of the year following my birthday/cupcake week

Chocolate-Banana-Peanut Butter Mousse Pie

Ingredients
8 graham crackers crushed into crumbs
4 tbs melted butter
12 oz semi-sweet chocolate chips (you can use milk/dark if you'd like)
3 cups heavy cream
1 tsp vanilla
1 jar creamy peanut butter (YES CREAMY PLEASE, i know I like crunchy too), room temp
5 oz. regular cream cheese, room temp
1 cup powdered sugar
2 fresh bananas

Recipe: Preheat the oven to 370 degrees. Butter/grease a 9in spring form pan (you can use a pie pan but a spring for shows off the pretty side layers). Combine the graham cracker crumbs with the melted butter and mix until the crumbs are moist. Pat in an even layer on the bottom of the pan (not sides if using spring form). Bake for about 10 minutes or until golden brown. Remove from oven. *KEEP SPRING FORM PAN INTACT UNTIL SPECIFIED!!

While the crust is baking, melt the chocolate using the double boiler method. Fill a small saucepan with water and bring it to a boil. Pour the chocolate chips into a bowl that hovers over the saucepan just above the water but not touching it. Let the chocolate chips melt, stirring frequently until smooth. Once the chocolate is completely melted remove it from heat and whisk in 1/2 cup heavy cream and 1/2 tsp vanilla. Pour the chocolate mixture on top of the cooked crust and spread in an even layer. Put in freezer while preparing the mousse.

Combine the peanut butter and cream cheese in a small bowl and mix by hand until well combined. In a bowl fitted with an electric mixer beat the remaining 2 1/2 cups of heavy cream, 1/2 tsp vanilla, and powdered sugar until stiff peaks form. Remove 1/3 of the whipped cream to be used as topping and refrigerate until ready to serve. Add the peanut butter cream cheese mixture to the remaining whipped cream and beat on high until the mixtures are well incorporated, creamy, and smooth, about 2 minutes. Remove the crust from the freezer and spoon this peanut butter mousse over the chocolate layer. Refrigerate for at least 4 hours.

Assembly: Once ready to eat, remove the from the fridge. Thinly slice the 2 bananas into rounds and press the rounds into the top of the peanut butter layer, creating a layer of bananas. If you used a spring form pan, remove the sides of the pan now. Spoon the set aside whipped cream on top of the bananas. Take a good chocolate bar and use a grater to shave some beautiful flakes on top of the whipped cream. Cut, serve with a big glass of milk, and eat yourself into a coma. Your welcome.

 i want to swan dive into this...

jus look at these layers..and YES, those are bananas under the whipped cream

slice time

 omg

 i deserve a pat on the back

 or maybe some kind of medal?

 sensory overload much?

 how much do you wish you were here?

 the absolute perfect bite

i swear i share

xoxo

hungreegirl

Chocolate Mousse Pie

This recipe doesn't really require much of a description or a story because it's just perfect. Sitting atop a graham cracker crust, silky ribbons of chocolate mouse get heaped with piles of fresh whipped cream. The big surprise? Whole chocolate chips melted into the bottom of the crust that adds a bite of pure chocolate heaven. It's melt-in-your-mouth, eat 3 pieces, maybe go to the gym to eat a 4th piece worthy. Nuf said. Make now, enjoy forever.
PS. and even though your friends will say they HATE you for making them this, what they mean is that they really really love and adore you

Chocolate Mousse Pie

Ingredients
crust
10 graham crackers, crushed into crumbs
4 tbs butter, melted
1 cup semi-sweet chocolate chips

filling
12 oz. semi-sweet chocolate chips
2 large eggs
1 tsp vanilla
2 cups heavy cream
1/2 cup powdered sugar

Recipe: Preheat the oven to 375 degrees. Combine the graham cracker crumbs and melted butter until the crumbs are are coated and slightly damp. Press this mixture into a greased 9 in. pie pan in an even layer. Bake for 10 minutes, until golden brown. Remove the pie from the oven and sprinkle 1 cup of chocolate chips on the bottom of the crust, spreading them out in an even layer. Return the pie to the oven for 2 minutes, so the chocolate has slightly melted. Remove the pie from the oven but do NOT spread the chocolate chips, leave them in whole chunks. Put crust in the fridge while you prepare the filling.
seeee...a surprise chocolatey crunch. NOM

Filling: Melt the chocolate until smooth over a double boiler (or microwave). Remove from heat and whisk in the eggs and vanilla. Put in the freezer to chill while you prepare the cream. Beat the heavy cream on high until stiff peaks form. Remove the chocolate mixture from the freezer and fold 2/3 of the whipped cream into the chocolate. It should be light, fluffy and airy. Spread the mouse into the pie crust. Refrigerate for 4-6 hours, or overnight.
Meanwhile, add the powdered sugar to the remaining 1/3 of whipped cream and stir until well combined. Refrigerate until ready to serve.

Assembly: When ready to serve the pie, heap a MOUNTAIN of whipped cream in the center of the pie and use a spatula to spread it out, leaving a 1 inch border of chocolate showing. Cut and serve yo'self a BIG piece and enjoy with a tall glass of milk and some friends.

HOW IS THIS LEGAL?

so you take a piece

 and then somehow it suddenly turns into this

mousse on the loose

xoxo

hungreegirl.

Lemon Meringue Pie

Lately my days have been pretty interesting. Now that I'm done working, I usually wake up, do some errands, work out if I can motivate, and then spend the afternoon making some kind of concoction. Not a bad set-up, right? I recently made a list of all the things I want to make before the summer is over and believe me when I say it is delightfully and deliciously long. Well when it came time to make my afternoon concoction, I closed my eyes, pointed my finger on the list, and it landed on a Lemon Meringue Pie. When I think of Lemon Meringue Pie, I think of an edible heaven. Its got a crunchy crust, a thick luscious lemony filling, and a glossy finish of meringue. Listen to me when I say, this is terrifically tantalizing. Picture eating lemon flavored clouds and then you will have SOME semblance of what this magical wonder tastes like. While I had never made it before, it is beyond easy, and takes more patience then skill. So follow the recipe, whip it up, and sink into bites of silky lemony goodness.

 Lemon Meringue Pie *filling & meringue recipe by Judy Rosenburg, slightly adapted

Ingredients
crust
10 graham crackers, crushed into crumbs
1/2 cup crushed walnuts
3 tbs melted butter

filling
6 tbs cornstarch
1 1/2 cups water
3/4 cup plus 2 tbs sugar
3/4 cup lemon juice
3 large egg yolks
3 tbs unsalted butter
1tbs grated lemon zest

mereingue
6 large egg whites
1/2 cup sugar
1/2 tsp cream of tartar

Recipe: Preheat the oven to 350 degrees. For the crust, combine the crushed walnuts and graham cracker crumbs with the butter until all moistened. Pat into an even layer in a greased 9inch pie pan. Bake for 10 minutes, until golden and crispy. Remove from oven and set to the side.
For the filling: Dissolve the cornstarch in the water in a medium-sized saucepan. Add the sugar and cook the mixture over low heat, whisking constantly until it thickens, about 5 minutes.
Add the lemon juice and egg yolks and simmer, stirring occasionally, so the egg yolks cook, about 5 minutes.
Strain the custard into a medium size bowl and stir in the butter and lemon zest. Let cool for 10 minutes and then pour the custard into the pie crust. Place in the fridge over night or for at least 4-6 hours.
Once the pie is completely chilled, preheat the oven to 350 degrees. For the meringue, beat the egg whites with an electric mixer until frothy, about 1 minutes. Add the sugar and cream of tartar and beat on high for about 1 minute and 30 seconds, until the meringue is shiny and holds stiff peaks.
Use a rubber spatula to spread the meringue over the pie and use the back of a spoon to make peaks. Cover the edges of the crust with aluminum foil and bake the pie in the center rack of the oven for about 15 minutes, until the tips and ridges are golden.
Remove pie from oven, let cool to room temperature for 30 minutes, and then refrigerate for at least 1 hour. Serve cold, and use a skinny knife that's been run under warm water to cut.

PS. this is a VERY photogenic dessert, so get ready.

 its just so PRETTY

clouds.

 clouds I'd approve of if the weatherman said they were in the forecast. 
 and it's just SCREAMING for someone to eat it. This is where Saddle and I came in and conquered.

a lil slice of paradise. you're lucky i like to share.

just LOOOOOOVING lemon

xoxo

hungreegirl. 

S'mores Pie

Last night was a cause for celebration. My baby JJ came home! Okay he's 14 and totally not a baby but he's my baby and I missed him while he scuba'd the unknown depths for three weeks. He's my always hungree test tasting boy and I needed him back (no offense Jake). Well, to celebrate his return I had to treat him to something he'd love. One thing about JJ, he's obsessed with s'mores and toasted marshmallows. While some people have the occasional toasted marshmallow or s'more on a rare occasion, my family eats these as casual dessert/pre-dinner/snacks all day erry day. SO, I thought I'd make him a S'mores Pie: a graham cracker crust, a chocolate fudge filling, and toasted marshmallows on top. The great thing about this pie is that you can eat it two different ways. If you're super eager like us, you can eat it warm and gooey straight from the oven. If you're also super hungree like us and like to eat dessert twice in one night, you can wait till it chills in the freezer and eat it as a frozen fudgey bar. While I liked both, the frozen way won me over, but everyone has their own opinion. Guess you have to try it for yourself to see!

S'mores Pie

Ingredients
crust:
8 graham crackers
6 tbs butter

filling
1 stick butter
12 oz. 60% bittersweet chocolate chips
1 cup sugar
2 eggs
1/3 cup heavy cream

many massive marshmallows

Recipe: Preheat your oven to 350. Crush the graham crackers into crumbs. Melt the 6 tbs of butter and mix it into the crumbs. Pat this mixture into a GREASED 9 inch pie/tart pan in an even layer. Thick is good. Bake in the oven for 10 minutes until golden brown. Remove and turn oven to 375 degrees.
While the crust is baking melt 1 stick of butter over low heat in a saucepan. Once the butter is melted, mix in the chocolate chips. Stir constantly until the chocolate is smooth. Remove from heat and mix in sugar, 2 beaten eggs, and the cream. Whisk furiously until well combined. Pour the chocolate mixture into the crust and bake in the oven for 25 minutes, until the chocolate filling is set.
Pre oven:

 This is what the pie looks like POST oven, set:

After you remove it from the oven, top the pie generously with massive amounts of MARSHMALLOWS. Don't be frugal.

Turn your oven on your broiler and with a very watchful eye toast the marshmallows, rotating the pie to ensure evenness.

EITHER serve warm or put in the freezer for at least 2 hours and serve cold.
warm oooey gooey messey brownie lava s'mores loving...

or frozen and cold and fudgey goodness

 like okaaaayyy this is the way to come home right?

did you miss me JJ or did you miss me?

 hi heaven hows it going?

please sir, can I have s'more

xoxo

hungreegirl.

Peach Tart

One of the best things about summer is all of the fruit that it has to offer. Incredible ripe fruit lines the shelves at Whole Foods and I just cannot seem to restrain myself. Nor do I see the need to try. The fruit is calling my name, beckoning me, asking me to eat it plain in its pure form or to make it into something wonderful involving mass amounts of butter and sugar. How can a hungree girl possibly decline? Well this trip around, the peaches were yelling at me the loudest so I decided to answer their cries in the form of a Peach Tart. The crust is more like a shortbread cookie then a pie crust, and is the perfect forum for the peaches to ooze their ripe ooey gooey-ness. The whole tart gets topped with an almond crumble that truly makes this tart the perfect way to end a meal *or start it if you're me*. It couldn't be easier to prepare and after 45 minutes in the oven, you got yoself a winna. THIS is the one to bring to those summer BBQs and dinner parties that will have your friends fawning.

Peach Tart, recipe adapted/inspired by Food52

Ingredients
1 1/2 cups flour plus 1/2 cup
3/4 tsp salt
3/4 cup granulated sugar plus 1 tbs
1/4 cup vegetable oil
1/4 cup mild olive oil
1 tsp vanilla
1/2 stick butter, cold
1/2 cup sliced almonds
1/4 cup light brown sugar
5 LARGE, RIPE, JUICY peaches

Recipe: Preheat the oven to 425. In a bowl mix the 1 1/2 cups flour, salt, and 3/4 cup sugar. In a separate bowl mix the oils and vanilla. Pour the wet ingredients into the dry bowl and mix with a fork until the mixture is just moist and starts to come together. In an greased 10 inch pie/tart pan press the dough down evenly.

 In a bowl combine the butter, almonds, brown sugar, 1/4 cup flour, and 1 tbs sugar. Mix with a fork or your hands until the mixture is crumbly like pebbles. Thinly slice your peaches. Starting from the outside, arrange your peaches in a concentric circle. You'll end up in the middle and you can play around with whatever design you like.

Crumble the almond mixture on top.

Bake for 30-40 minutes until the peaches are bubbly and the top is nicely golden brown. Cool and serve warm or room temperature with a BIG pile of whipped cream.

 so you take a slice...

 and then you pile it on.

when fruit calls, I answer the phone

xoxo

hungreegirl.

Raspberry Peach Pie

Raspberry Peach Pie, a combination of two of my absolute FAVORITE summer fruits tucked inside a buttery flakey pie crust. Yum please. The crust is easy, the filling couldn't be more simple, and it all turns into a magical wonder of bubbling fruit and doughy pastry. The raspberries and peaches meld together creating a marriage of tanginess and sweetness that is only heightened once baked. This specific pie was a belated birthday present for my main girl B who says its her favorite. Well, we slopped on scoops of cold vanilla ice cream and went to work, finishing the pie within 10 minutes. Its 2D4. You're welcome.

Raspberry Peach Pie

Ingredients

Crust:

2 1/2 cups flour

1 tsp salt

2 tbs sugar

2 sticks butter, VERY cold

7 tbs ice cold water

2 bags frozen raspberries

7 peaches

1 lemon

2 tbs corn starch

1 tbs honey

3 tbs orange juice
1/4 cup sugar

1 egg

Recipe: In a food processor combine the flour, salt and sugar. Cut the butter into pieces and add it into the mixture. Pulse until a coarse meal. Add the water and mix just until a dough is formed. Divide the dough into two balls, flatten slightly, cover and refrigerate for at least 2 hours. Once refrigerated, roll out one half and drape over a greased 9 inch pie pan. Roll out the other half and cut into thin long strips for a lattice crust.

Filling: Slice the peaches and put into a bowl. Add the raspberries, juice of the lemon, corn starch, honey, orange juice and sugar. Toss until well coated. Put filling into the crusted pan.

Lattice weave the crust on top, brush with one beaten egg, sprinkle with sugar, and bake for about 1 hour at 350 degrees. SERVE WITH ICE CREAM.

I feel like a professional homemaker. 

toasted on top...ooooozing underneath 

you GOT to have some good 'scream

oh yea.

what happens when T25 attacks...

I <3 3.14

xoxo

hungreegirl.