Okay, so perhaps I should re-phrase the last half of the rhyme to ‘neither could I’, because guess what, I did it! I made a pie! And not one, but two! Okay, so they were both (sort of) cheats but it’s all cool, because I made two of them!
(Numbers outweigh difficulty in the grand scheme of things, right?)
Regardless, I made two, a cream pie and a chocolate pudding pie! And they both are delicious!
The cream pie is a bit of a cheat since I have made it before (last Christmas) but my dad specifically requested this tasty treat again once he heard of my new baking frenzy, and I was only happy to oblige. (Plus this recipe is SO EASY! Seriously, it’s idiot proof. Trust me, I would know).
The ingredients are so basic! See!
I followed this recipe:
- 2/3 cup white sugar
- 1/3 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1 pinch salt
- 1 cup heavy whipping cream
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1 recipe pastry for a 9 inch single crust pie
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine sugars, flour, salt, cream, eggs, and vanilla. Mix until smooth. Pour filling into an unbaked pie shell.
- Bake for 20 minutes in preheated oven. Lower the temperature to 325 degrees F (165 degrees C), and bake for an additional 20 minutes.
…which I got off of allrecipes.com. Again, I cheated a bit because I used a store bought crust, but hey, it still tastes amazing! The only thing I did to tweak it, was once I mixed everything together and poured it in the pie shell I sprinkled just a little extra brown sugar on top. It forms a really nice, almost crunchy ‘crust’ over the top of the pie, and thus far it has been a hit! (Everyone in my family also has the huge-sweet-tooth issue, so if that’s not to your taste, I’m sure you could skip it).
Still I can’t stress enough how simple this pie is. Seriously toss all the ingredients into a bowl, mix them up. Pour them into a pie shell:
Add some extra brown sugar, should the fancy strike ye.
And bake until delicious and golden brown! Yum, yum, yum!
And now for our second pie chickadees, we have another cheat. And to be honest, I was kinda flying blind on this one. I got the idea for this chocolate pudding pie from Deb at Smitten Kitchen. But unlike Deb, I was not yet brave enough to create my own pie shell and pudding from scratch. (Perhaps one day, but not yet… Baby steps, my dears, baby steps…) So to solve this essential problem of lacking both pie and chocolate pudding for my chocolate pudding pie, I used a pre-made pie shell, and instant mix pudding.
I whipped up the pudding (which only required milk).
Mmmmm, tasty, tasty!
I then put it into my pre-made pie shell (which I’d already cooked, following the directions on its bag).
And then stuck the whole thing in the fridge. (I also added some bittersweet chocolate chip morsels to the pudding, because we here are chocolate fans). When the time comes to show the whole thing off in a presentable way, I may whip up some of my own whipped cream. With this recipe:
Homemade Whipped Cream
1 cup heavy whipping cream
2 tbsp sugar
Just before serving, beat cream with remaining two tablespoons sugar until it just holds soft peaks. Spoon onto pie and garnish with bittersweet chocolate shavings, if you’re feeling fancy.
Courtesy of the ever amazing Deb of Smitten Kitchen.
So far though, I’m feeling thoroughly inspired by my successes and I can’t wait to continue. I may have one more surprise up my sleeve this week. (Hint hint, it has to do with these tasty things). But I may save it for next week, depending on my stress load with work and life and such. However, I must admit that I should probably get away from sweets next week. Any suggestions?
Hugs and cupcakes