Coconut Cookie Crust – Gluten Free and Delicious + DIY Coconut Flour!

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Let my start by saying that this crust is incredibly aromatic, incredibly tasty, and incredibly crumbly. It didn’t hold together well. So, if you have any suggestions I’m open to them. But here’s the thing, it was so delicious and such a great glutton free option that I’m posting it anyway. And when I figure out how to get it to hold together I’ll let you know.

I made this crust for my Caramelized Banana Cream Pie and the combination of coconut crust and Banana Cream was to die for. I highly recommend it!

When I started to make this crust I made the wrong assumption that I could simply food-proccess flaked coconut and turn it into coconut flour, the same way you can with Almond. That is not the case. It is quite a process to turn flaked coconut into flour… and one that leaves you with coconut milk too! So, I’m going to show you how to make coconut flour from the much more available and cheaper flaked coconut and let you decide if you want to take the time to do it or just buy flour.

If you just buy the coconut flour you can skip to the cookie recipe. Otherwise…

Start by boiling water. For coconut water boil 4 cups of water to 1 cup of coconut, for a thicker coconut milk, use less water depending on how thick you want it. I did a little over 1:1 – about 3 cups of flaked coconut and 4 cups of boiling water because I wanted a thick milk.

Pour you flaked (unsweetened!) coconut in your blender. Add your boiling water.

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Hold the lid on the top when you start the blending (mine blew off!) and then blend until super creamy – about 10 -12 minutes.

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Put a cheese cloth in a bowl and pour your creamy coconut into the cloth. Squeeze out as much of the milk as you can into the bowl twisting your cloth and squeezing the coconut ball. It will be very hot, you can stick it in the freezer for a few minutes now and then to help make it squeezable.

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Once you have squeezed out as much milk as humanly possible open your cloth and feel your coconut. It should feel quite dry.

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Yummy! Look at all that great coconut milk! Save that and use it in coffee or add yummy fall spices to it for a delicious drink.

Pre-heat your oven to 175. Spread your coconut as thin as possible on parchment paper on baking sheets.

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Bake until you touch the coconut and it is completely dry. My coconut was quite thick on my pans so it took 2 1/2 hours of baking to dry out completely! I would check after 45 minutes and then again after 15 minutes and add time accordingly. It will start to dry at the edges of the pan first.

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Take your dried coconut and blend in the food processor until it is a fine flour. I think I could have processed mine more, I think my slightly too course flour may have contributed to the fall-apartness of my end product crust.

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Ta- Da! Coconut flour!

Coconut Cookie Crust

1 1/2 cups coconut flour

1/4 cup honey

1/4 cup soft butter

1 egg

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Mix butter and honey in a large bowl with a hand mixer.

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Add egg and mix

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Add flour and mix. (I forgot to take pictures of these steps – sorry!) My dough was very sticky and buttery.

Flatten out to about 1/4 inch thickness on parchment paper on a cookie sheet.

Bake at 350 degrees F for approx 20 minutes until edges are browned and it is cooked to the middle.

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Crumble cookie (mine totally fell apart just touching it)

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Add 1 T melted butter and 3 T Sugar, mix, and press into pie pan.

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Bake at 350 F for 6-10 minutes. When it smells done it probably is. Take out of the oven when toasty brown and let cool. Fill with your favorite filling! Enjoy!

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Gluten Free Lemon Icebox Pie With Almond Crust

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Lemon Icebox Pie. I chose this pie for this week because I love a citrus pie and because I like the word “icebox”; it makes me feel like a southern lady from an old timey movie.

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I would describe this pie as a lemon key lime pie. Basically it’s a key lime pie with lemon instead of lime. It’s very good: tart, creamy, smooth, great for a hot summer day. I over zested my lemons (got a little too much white in there) which gave it a little bit of a bitter flavor, but if I hadn’t done that it would have been perfect! My husband absolutely LOVED it.

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I also made this pie with an almond crust instead of a graham cracker crust. I wanted to try something gluten free because I know lots of people with gluten intolerance and they deserve pie too! I was pleasantly surprised by this crust. I feel very comfortable saying that you could substitute any graham cracker crust with this almond crust and be happy with the outcome. It held together beautifully and if I hadn’t known it was made with almond flour I would have thought it was some kind of nutty graham cracker cookie or something.

Crust:

1 1/2 Cups Almond Flour (I bet almond meal would work as well, although I used almond flour. They are both ground almonds, but almond flour tends to be more finely ground and without the skin while meal tends to be more coarse and can be ground with the skin)

3 Tablespoons Melted Butter

3 Tablespoons Sugar (If your filling isn’t very sweet you may want to add an extra Tablespoon or two of sugar to keep the same balance of sweetness that you would have with a graham cracker crust)

Add melted butter and sugar to almond flour.

Mix until fully incorporated.

Use fingers to press into pie pan.

Bake at 425 F for 15 -20 minutes until slightly browned.

Remove and let cool.

Make the filling while the crust cools.

Lemon Filling:

2 (14 oz) Cans Sweetened condensed Milk

1 1/4 Cups Fresh Squeezed Lemon Juice

Zest of 2 Lemons (Only press hard enough to get the bright yellow! If you get too much white it will be bitter)

8 Egg Yolks 

Zest 2 lemons and set aside.

Squeeze the juice out of about 8 -10 lemons, including the 2 you zested.

In a stand mixer mix the egg yolks and zest until light in color (about 60 seconds on medium high speed) as seen below.

In a bowl with a hand whisk, whisk together the lemon juice and the two cans of sweetened condensed milk.

Pour the lemon juice/milk mixture into the yolk and zest mixture, whisking on medium until fully incorporated.

Pour into cold crust.

Bake at 350 F for 25-35 minutes until only the center jiggles about like a custard.

Cool for about an hour and at room temperature then freeze for about 6 hours or leave in the fridge over night.

Cover with plastic wrap or it will weep! But don’t let the plastic wrap touch the top or it will pull off the top of your pie and make it messy looking, like mine:

Messy looking plastic wrap pie top:

Serve with whipped cream! If you mess up your top and you are presenting your pie to friends, cover with whipped cream and no one will know! I was just serving it to my husband and three year old so I just plopped the whipped cream on each slice.

Whipped Cream:

Heavy Whipping Cream whipped at high speed. Add 1 t vanilla and powdered sugar to taste (6-10 T for 1 pint of whipped cream is about right)

Serve, eat, enjoy!

Strawberry Rhubarb Pie with a Lattice Top Crust

You know how some ties you see a big bucket of delicious ripe strawberries at the store and they are on sale and all you want is to have an excuse to eat all the strawberries?

Well, here you go: strawberry Rhubarb Pie

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This pie is so easy and delicious it is kind of ridiculous. I mean, how can you go wrong with strawberries and rhubarb? You can’t. This is a great versatile pie because with just a shift in ingredients you can make your pie sweet or tangy to your preference. I made mine sweet because my husband likes a sweet pie.

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If I was making it for myself alone I would probably have leaned a little more towards the tart rhubarb but half the fun of making a yummy pie is watching others enjoy it. You can skew it any way you want: More strawberry = Sweeter, more Rhubarb = Tarter 🙂

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As always, make your crust first. Preferably the night before or first thing in the morning so it has time to sit in the fridge and chill. I just made a post devoted to creating the perfect crust. Here’s a link: Crust.

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You can use any fat combination you want: for a lighter tasting crust go all shortening, for a heavier, heartier crust go all butter, for something in the middle do half and half. I did a half and half crust for this pie. It was perfect.

Once you have your crust ready to go, gather your fruit.

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Ingredients (for a sweet pie)

4 1/2 Cups Strawberries halved/thirded (depending on how big your strawberries are, you want them to keep some of their shape, so don’t cut them too small)

2 Cups Rhubarb cut into small pieces (the larger the pieces the tangier they will be)

1/2 Cup Brown Sugar packed

1/2 Cup White Sugar

1/4 Cup Cornstarch

1/4 teaspoon Salt 

(For a more tart pie do 3 1/4 c strawberries and 3 1/4 cup rhubarb or for a really tart pie do 4 1/2 cups rhubarb and 2 cups strawberries! -YUM!)

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Cut up your fruit.

Add dry ingredients.

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Mix until fruit is thoroughly coated.

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Roll out your crust and place bottom crust in pan with pie bird (not necessary, but very cute and helpful – pie birds help reduce overflow and get a non-doughy bottom crust in moist pies)

Roll out your top crust.

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For a lattice top cut your top crust into 1/2 – 3/4 inch strips.

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Fill your bottom crust with the fruit. There will likely be some juice at the bottom, make sure you get it all in there!

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To put on your lattice top crust lay about half of the strips across the pie fairly close to each other. Then weave the second set of strips in by folding back every other strip and laying the new ones across like so:

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Fold the strips back flat across your pie.

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repeat with the next set of strips (fold back, lay down, fold over) until you have used all your strips or the pie is covered.

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Fold your lattice strips under the edge of your bottom crust and pinch into place.

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Brush with an egg wash – one egg white whisked with about 1 T of water. It’s fine if the wash drips in to the pie. This wash is what will give your pie top that beautiful browned look that you want.

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Place on a cookie sheet to catch boiled over sugar deliciousness that would be practically impossible to clean out of your oven.

Place the pie at one level below middle.

Bake for 20 minutes at 400 F.

Reduce temperature to 350 F and bake for another 1 hour 20 – 1 hour 30 minutes.

Let cool until almost completely cold. If it is still hot then it will likely be very runny.

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It has to be very cold for the slice to hold together like this:

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If you don’t mind a little hot strawberry juice, cut it earlier 🙂

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Serve with ice cream or whipped cream or eat it on it’s own! It’s delicious any way you slice it.

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The Perfect Pie Crust Tutorial – With Pictures!

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Crust. In many cases the crust is the most difficult part of the pie. It requires a little know how. You can’t just pop it in the old blender. You have to treat it right.

One of the main things that kept me from making pies was my fear of Crust. The art of creating a perfect crust had eluded me for all of my life. My grandma seemed to be able to dip a cup in a bucket of flour, grab a handful of fat and a sprinkle of water and Bam! The perfect crust!

I tried that method. It didn’t work.

I tried following a strict list of ingredients.

Nope.

What worked was a combination of the two. The strict list of ingredients is a great place to start, understanding what just feels right is where you need to end. So let me tell you what things should feel like and how to get to that perfect point.

Ingredients for Double Crust: (you might as well always make a double crust, you can always freeze one!)

  • Flour: 2 1/4 Cups
  • Fat: 1 Cup (All butter, all shortening, or half and half – my favorite is half and half)
  • Water: 1/2 cup plus 2 T – use more by the sprinkle if necessary
  • Salt: 2 teaspoons
  • Sugar: 2 Tablespoons

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Here is the first key to good crust: Use your hands to mix. Do not use anything else. Just your hands.

Mix all the dry ingredients.

If you are using butter make sure it is cold, straight out of the fridge. Cut into 1/4 inch cubes. For shortening you can just break it up with your fingers once you are working the dough. My favorite crust is half butter half shortening, so that is what I am going to focus on in this post.

Put your fat into your flour mix.

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Mix with your fingers breaking up the shortening and smashing the butter chunks. Don’t touch it too much, you want the butter to stay cold. It should look something like this:

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Next pour in 1/2 cup of cold water. Using your fingers push the ingredients around, lifting and “folding” to push the moisture into the flour and fat mixture. Add water by the teaspoon mixing between each addition until it reaches a moist state but that probably still feels a little dry.

Like this:

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See how there are still quite a few little pieces that aren’t all incorporated? That’s ok, when you press it into balls it should stick. There shouldn’t be a lot of dry flour left, but little dry-ish pieces are fine. If a bunch of the little pieces aren’t sticking when you push it into balls then get your fingers wet and try again.

You want the dough to end up holding easily in a ball without being sticky. It should have a mat look to it. Press gently into two equal balls.

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Wrap in cling wrap and put them in the fridge for at least 3 hours or over night.

Rolling out the dough.

Clear a nice large flat surface and sprinkle with flour. Place your cold dough in the center and sprinkle some flour on top of your dough (so that the rolling-pin doesn’t stick to it)

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Press it into a flat round pancake with the heel of your hand.

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Lift the pancake and sprinkle more flour under it, when you pressed it flat it will probably have stuck to the surface. Begin rolling the dough. You don’t have to press down very hard, just roll the pin across it.

Roll once, turn dough a 1/4 turn.

Roll once, turn dough a 1/4 turn.

Roll once, turn dough a 1/4 turn.

This will keep it from sticking to your surface and ripping when you try to transfer it to your pie pan.

Continue this pattern until it is large enough to fill your pie pan and fall a bit over the sides.

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See those big yellow spots of butter? That’s great!

If you are rolling and get cracks at your edges that’s ok. Just smush them together with your fingers then keep rolling.

Crack:

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Fixed!

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Fold your crust in half and place in the pie pan. Unfold it and press lightly into the pan so that it fits just right. Cut the excess off the edges leaving about an inch hanging over the edge of the pan. Pinch or press decoratively.

If you are doing a top crust brush it with an egg wash (an egg white whisked with a Tablespoon of water) to get a beautiful browned color.

For pictures and instructions on making a lattice top crust see my Strawberry Rhubarb pie post! Or just lay the crust over the top of your pie, cut a few vents, and pinch into place.

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A delicious crust can take a pie from ok to amazing. I hope this post helps to do that for you!

 

 

Pie Day 12 – Birthday Cake! Salted Caramel Chocolate Ding Dong Cake

Happy birthday to me! This Friday was my birthday, and since I had already spent the week re-trying the Crack pie and because I really wanted birthday cake, this Friday’s “pie” was actually a ridiculously delicious salted caramel chocolate and cream cake adorably named “Salted Caramel Ding Dong Cake” or, as I like to call it “Salted Caramel if-you-don’t-like-it-you’re- a-ding-dong Cake.” Haha, I’m a dork.

It’s actually called that because it has some passing resemblance to a hostess ding dong cake.

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I was super worried about making this cake because my last two cake attempts were super dry and I didn’t like the frosting. But I guess some of this pie baking has rubbed off on my general baking skills because this cake was amazing. No joke, while we were eating it my little sister said with complete seriousness, “I hope you are going to blog about this cake because people need to know about it.”

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And she was right.  You need to know about this cake. It would be evil not to share.

So here you go!

First things first, make this cake early in the day or the day before. It’s supposed to sit in the fridge for 6 hours (or 3 if you are like me and didn’t leave enough time for 6 hours in the fridge- it was fine after 3)

I used this cake recipe called “the best chocolate cake” by My Baking Addiction because it had the most wet ingredients of all the recipes for chocolate cake that I found. It was very good. Although I will take it out 3-5 minutes earlier if I make it again. It said to bake for 30-35 minutes and I pulled them out at 30 minutes and they were totally done. Super clean knife.

I used this recipe for the chocolate/caramel ganache and the stiff whipped cream filling from the blog Eats Well With Others.

First things first, make the cakes. They were so easy to make it was kind of ridiculous.

Ingredients:

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tablespoons King Arthur Flour Black Cocoa, optional (I didn’t use this) 
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 eggs
1 cup buttermilk
1 cup strong black coffee
1/2 cup vegetable oil
2 teaspoons vanilla extract

Combine your dry ingredients first.

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2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 tablespoons King Arthur Flour Black Cocoa, optional (I didn’t use this) 
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt

Mix them in a stand mixer or bowl with a whisk.

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They will come out looking, basically, like a box cake mix.

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Then add all your wet ingredients.

2 eggs
1 cup buttermilk
1 cup freshly brewed (hot) strong black coffee
1/2 cup vegetable oil
2 teaspoons vanilla extract

Mix until fully incorporated and pour evenly into two oiled and floured pans (you don’t want your cake to rip when you take them out of the pans, so I highly suggest greasing and flouring)

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Bake at 350 F oven for 25 to 35 minutes for round pans, 30 to 40 minutes for rectangular pan or until wooden toothpick or butter knife inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. 

If you don’t cool them completely you will melt your filling and then cry.

The Chocolate Caramel Ganache (Also know as “the stuff dreams are made of”)

  • 9 oz (a little more than a cup) semisweet or bittersweet chocolate, chopped (I just used chocolate chips)
  • 1 1/8 tsp kosher salt
  • 1 cup sugar
  • 1/4 cup water
  • 1 1/2 cups heavy cream
  • 1 tsp vanilla extract

Put chocolate and salt in a heat proof bowl.

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In a heavy sauce pan over medium low heat mix the 1/3 c of water and 1 cup of sugar until sugar is dissolved.

Raise heat  to medium high and continue to heat until the sugar mix is a deep amber. The liquid will bubble quite a bit and sugar will harden on the edges of the pan.

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Remove from heat and pour in the 1 1/2 cups of heavy cream. The caramel in the pot will turn into a HARD clump when the cool cream is poured on it.

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That’s ok.

Put the pan back on the heat and continue to stir the caramel and cream, slowly melting the caramel into the cream.

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Stir until all the caramel is melted into the cream. This mixture will bubble a lot. So be prepared by using a large pan or being ready to pull it off the burner before it bubbles over.

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Once the mixture is a smooth even consistency with no more caramel chunks remove from heat and pour over your chocolate and salt.

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Mix the caramel and chocolate until all the chocolate is melted, then add the teaspoon of vanilla and mix that in.

You now have your chocolate caramel ganache!

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Let the ganache cool slightly for 10 minutes or so.

The recipe I used said at this point you should put one of your cold cake layers in a springform pan and pour 1 cup of the ganache over it to cool. I didn’t have a springform pan so I just poured the ganache over and let it drip a little down the edges. The center layer of ganache wasn’t as thick as it could have been, but it was still very good. either way is fine.

Let this cool for about 30 minutes while you make the whipped cream filling.

Cream Filling:

  • 1 1/4 tsp unflavored (kosher/vegan) gelatin
  • 2 T cold water
  • 1 1/2 cups chilled heavy cream
  • 1/2 cup powdered sugar
  • 1 tbsp vanilla bean paste (or a teaspoon of vanilla extract)
  • flaky sea salt

Put 2 T cold water in a small microwave safe bowl and add the gelatin. Let stand until soft and incorporated, about 10 minutes.

Place the 1 1/2 c heavy cream, 1/2 c powdered sugar, and vanilla into a large bowl. Mix with a hand mixer on high until stiff peaks form.

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Microwave the gelatin mix for about a minute until a runny liquid. Mix it into the whipped cream. Mine was very hot coming out of the microwave so I poured it into a cold cup before pouring it into the whipped cream. It was still hot but it incorporated well.

Smooth a layer of whipped cream over the bottom layer of the cake (still in the springform if you are using one)

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Gently place the second layer of cake on top of the whipped filling.

Pour the ganache over the top of the cake letting it drip down the sides. I started in the center and whirled my way out to the edge.

WARNING! I had WAY more ganache than necessary and mine ended up pouring everywhere and spilling over the edges of the plate and I didn’t even use it all! Go slow and pour on as much as you want.

See how crazy mine looked?

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Also, mine was kind of bumpy looking because I didn’t use a springform. If I was to do it again without a springform I would cut and smooth the edges a little better and then put less ganache on.

But whatever, it was super delicious and I have no complaints!

Let sit in the refrigerator for 6 hours (I only left it for 3 and it was fine) to give the cream center time to stiffen up so it doesn’t just smuch out when you cut it.

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Cut, serve, drool, enjoy, then eat another slice. It’s so good everyone will love it, and they will love you for giving it to them.

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Yum.

 

Crack Pie – Re-try

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Crack pie re-try! It turned out beautifully and, true to it’s name, it is as addictive as crack. The first slice I thought, “it’s ok, maybe too sweet.” Then I tried another little sliver and thought, “wow, that’s better then I remember from an hour ago.” Then later last night another sliver and “wow. That’s really freakin’ good.”

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Today it’s basically all I’ve eaten. Thank goodness I only made one.

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It was still slightly warm in the picture above, that’s why it is falling apart. Today it is a little more firm.

So my first attempt at Crack Pie was a Fail. It turned to butter. I’m still not sure exactly where I went wrong, but I think it has something to do with this:

“Pie fillings contain egg yolks, and egg yolks have an enzyme, alpha-amylase, which just loves to gobble up starch. The recipe tells the cook to heat the filling (bring it to a boil) after the yolks are added. But you need to really bring it to a boil to get all of the filling above 170 degrees Fahrenheit. That’s the temperature needed to kill alpha-amylase. This is hard to do — the filling is thick and sticking and going blop, blop, blop. But if you don’t get it hot enough, it just takes a few little alpha-amylase to gobble away like Pac-Man — and there goes all the starch that was holding your filling nice and firm.” Food Chemist Shirley Corriher

She said that in response to a question about runny lemon merengue pie, but I think it still applies. Maybe I should check and make sure my oven is heating correctly. It’s kind of old.

Anyway… I tried again, and I used a new recipe which asked for MUCH more time in the oven.In the original recipe I used (This one) the recipe said to bake it for 15 minutes at 350 and then for another 10-20 minutes at 325. The blog author said she added much more time to get it right. I added 30 extra minutes at 325 and it still didn’t work.

This recipe from Epicurious (the one I used this time)says to bake it for 30 minutes at 350 F and then about another 20 minutes at 325 F. So, right away that is a HUGE difference. And guess what? It worked with the Epicurious recipe. (which also didn’t have any flour in the filling, by the way.)

Another thing to note is that on every other picture I’ve seen of this pie it has a brown top and is not custardy looking. Like this:

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So I don’t know what was going on with Averie Cooks Crack Pie, but her pics were very misleading to me.

So, on to the recipe!

Cookie Crust –

Wait, first let me tell you, this crust is a MUST DO in my opinion. Don’t use a graham cracker or other crust. The crust is as much a part of the pie as the filling. In fact the crust almost soaks into the pie giving it some of it’s texture… at least it did for me. I can’t imagine this pie without this cookie crust.

Ingredients:

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  • Non stick vegetable oil spray
  • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
  • 5 1/2 tablespoons (packed) golden brown sugar, divided
  • 2 tablespoons sugar
  • 1 large egg
  • 3/4 cup plus 2 tablespoons old-fashioned oats
  • 1/2 cup all purpose flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon (generous) salt

Pre heat oven to 350 F, spray a cookie sheet with non-stick spray

Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes.

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Add egg; beat until pale and fluffy.

Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute.

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Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.

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Turning the cookie into Crust

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Using hands, completely crumble oat cookie into  large bowl; add 3 tablespoons melted butter and 1 1/2 tablespoons brown sugar. Mix until evenly moist.

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Press into small pie pan, pressing the sides first and then pressing down the middle.

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Set aside.

The Filling

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  • 3/4 cup sugar
  • 1/2 cup (packed) golden brown sugar
  • 1 tablespoon nonfat dry milk powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
  • 6 1/2 tablespoons heavy whipping cream
  • 4 large egg yolks
  • 1 teaspoon vanilla extract
  • Powdered sugar (for dusting)

Position rack in center of oven and preheat to 350°F.

Whisk both sugars, milk powder, and salt in medium bowl to blend.  (I did this in my standing mixer)

Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended.

That’s it, that’s your filling. And it should basically look like caramel sauce.

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Pour into prepared crust

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Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer.

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Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. DO wait until this pie is all the way cooled off, it’s not as good when it’s still warm in the middle.

Sprinkle with powdered sugar, serve cold. Try not to eat the whole pie in 24 hours, or just make two 🙂

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Very good, very high-flavor pie. I enjoy it best in 1 inch slivers every hour or two rather than a full slice all at once. That’s why it is dangerous. You can accidently eat a lot of pie when you only it it one inch at a time. 🙂

Yum.

 

 

 

 

Crispy Oatmeal Cookies

I stole this picture directly from the blog I’m about to link you to. I’m not going to post the recipe here on my blog, just follow the link and use the recipe you find there.

Crispy Oatmeal Cookies: Macheesmo

These are my number one favorite oatmeal cookies of all time. I’m posting them now because each time I have tried to make this “Crack Pie” I started by making a big delicious looking oatmeal cookie then crumbling it down to make the crust.. which then got covered in gewy yuck that didn’t turn into pie and I didn’t get pie or cookies.

Basically what I’m saying is I’ve been really craving these oatmeal cookies.

They are great plain or with a light smear of almond icing (Powdered sugar with a little milk or water to the thickness you want and a splash of almond extract. Try it. It’s delicious.)

If you, too, try the crack pie recipe (fixed version coming soon!) and find yourself craving oatmeal cookies, this is the recipe that you want. I promise.