Tag Archives: summer pie

Recipe Box: Chocolate Cream Pie with Salted Buttermilk Crust

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Any Classic Southern Easter can’t be complete without a classic chocolate cream pie.


And as we segue into summer, cream pies are essentials in the south for any good southern, backyard bar-b-q or picnic.

Some chocolate cream pie recipes can be tricky! But not mine, sweetheart! There’s no bitterness and absolutely NO bumps or lumps! Just creamy, chocalatey, chocalicious goodness!

Here is my recipe for Chocolate Cream Pie with Salted Buttermilk Crust.

Dawn's Chocolate Cream Pie

May you and yours enjoy it as much as me and mine do!

 

xoxo,

BF

Dawn's Chocolate Cream Pie with Salted Buttermilk Crust

 

Dawn’s Chocolate Cream Pie with Salted Buttermilk Pie Crust

 

Mix in pan until smooth:

1 2/3 cups water

3 tbsp. cornstarch

5 tbsp. cocoa

½ cup sugar

Stir in and cook until thick:

1 14-oz. can Eagle Brand sweetened condensed milk

3 extra large egg yolks, beaten

Add butter and vanilla and stir.

2 tbsp. salted butter

1 tsp. vanilla

Cool slightly, stirring occasionally.

Pour into baked buttermilk piecrust.

Chill overnight.

Beat whipping cream, sweeten to taste, and add vanilla.

3 cups whipped cream

½ – 1 cup sugar

1 tsp. vanilla

Top pie with whipped cream and refrigerate.

 

 

Dawn’s Buttermilk Pie Crust

 

Mix flour, shortening, and butter.

2 cups all-purpose flour

2/3 cup Crisco butter shortening

3 tbsp. cold salted butter

Add buttermilk and vegetable oil and blend with pastry tool until sticks together.

1/4 to 1/3 cup buttermilk

2 tsp. vegetable oil

Divide and shape dough into two equal balls, flattening to make disks.

Place disks between parchment paper and put in plastic freezer bag.

Refrigerate and/or freeze until ready to use.

Recipe Box Friday: BeautyFrosting’s Avocado Pie

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This is for Caitlin. And Hope. And everyone else who looooooooves my Avocado pie.

BeautyFrosting's Avocado "Lizard" Pie

I know it sounds weird, I do. But oooooooooooooh is it tasty!!!!
You can also call it froggie pie or lizard pie or ALIEN pie. The kids end up loving it simply because it is a total avocado green color.

And the adults love it because it’s delightfully different and utterly delicious!

Perfect for a fiesta, BBQ, beach party, taco night or any night, this pie is sure to please!

And it’s perfect for a dinner party with new friends because it’s an instant conversation starter.

Enjoy!

Avocado Pie with Tequila Whipped Cream & Toasted Coconut

Avocado “Lizard” Pie with Coconut Graham Cracker Crust, Tequila Whipped Cream & Toasted Coconut

(Takes about 45 minutes to prepare and needs to be chilled for at least 3 hours)
Crust:
1 1/2 c Graham Cracker Crumbs
1 Tbsp Brown Sugar
1 Tbsp Granulated Sugar
1/3 c Melted Butter
1/2 c Flaked, Sweetened Coconut
Filling:
2 Medium Avocados
1 14-ounce can sweetened, condensed milk
5 Tbsp Fresh Key Lime Juice
1 8-ounce package Cream Cheese (softened to room temperature)
Dash of salt
Tequila Whipped Cream:
1 c Heavy Whipping Cream
1 tsp Vanilla Extract
4 Tbsp Confectioners Sugar
2 Tbsp Tequila
Toasted Coconut Topping
1 c Coconut
Preheat oven to 350.
Put graham crackers in a ziploc bag. Grab a hammer (I knew that was good for something!). On a chopping board, hammer away at the crackers until you’ve got your crumbs.
Mix graham cracker crumbs and sugars. Brush a glass Pyrex pie dish with some of the butter. Be sure to coat the sides and bottom.
Add rest of butter to crumb & sugar mixture. Add coconut. Mix well.
Press mixture into butter-coated pie pan.
Bake for 8-10 minutes at 350.
Make the filling while crust cools.
Cut avocados into halves. Scoop out the insides and toss in blender. Add condensed milk and lim juice. Blend well. Add cream cheese and salt. Mix until smooth and green.
Pour the filling into prepared crust.
Cover with plastic wrap and chill in fridge (preferably for at least 3 hours).
Prepare whipped cream.
In a large bowl, whip cream until heavy and stiff peaks are about to for. Beat in vanilla and sugar. Add tequila. More sugar can be added as desired. Be careful not to overbeat as you don’t want lumps.
For toasted coconut, place coconut on foil. Make a little dish of the foil by folding up edges. Bake at 350 on top rack for 5 minutes or until coconut is toasted.
*If you’re short on time, you can cool crust and pie in freezer for 30-45 minutes to cool quickly.

The Crust Makings

The crust ready to bake!

The "Froggie" filling part

Fresh Tequila Whipped Cream

Avocado Pie: A slice of summer heaven