I’ve said it before and I’ll say it again, I’m a Pinterest junkie. If I ever won the lottery, man would my dream house be awesome! And maybe then I could afford a personal trainer from eating all these yummy desserts I see on there!
I try to make things when we are invited somewhere, or when we have friends over. That way I’m not just making myself sick on all the goodness! We recently had a crawfish boil and invited friends over, so I made this chocolate chip pie I had been eyeing. I was unsure of how it would come out because it just didn’t seem to call for much. But I didn’t need to worry, it was delicious! Even my ultra-picky daughter ate it. She popped a pecan into her mouth and as she was doing it she said “what’s this? caramel?” and she ate it before I could tell her. When she found out she ate a pecan she was amazed, her response was “but it was so good!” well yeah, kid! The pie was great eaten as is, but even better heated up with some ice cream and chocolate syrup on top!
Chocolate Chip Pie
Chocolate Chip Pie
Recipe by Bakerella, originally from Nestle
1 9-inch deep dish pie shell, unbaked
2 large eggs
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1.5 sticks butter, softened
1 cup semi-sweet chocolate chips
1 cup chopped pecans
Preheat oven to 325.
In the bowl of the mixer, beat the eggs until foamy. Beat in the flour and sugars, then the butter.
Stir in the chocolate chip morsels and pecans and spoon into pie shell. Bake 55-60 minutes, then cool on wire rack. Serve warm, with optional ice cream.
So by now you’ve probably figured out that I’m a Pinterest addict. I’ve been seeing recipes for Banoffee Pie on Pinterest for a while, and I repinned them but it was never one of those things I “needed” to make. But it so happened that my friend Jen made this pie to bring to a potluck dinner with friends, she didn’t call it banoffee pie though, just banana caramel pie. And it was amazing.
I fussed at my husband because he didn’t try any that night. He NEVER tries desserts! I tried explaining to him that this is a pie dreams are made of. He was skeptical, being the dessert hater that he is. So last weekend my brother and his girlfriend came to visit and I saw this as my big chance to make The Pie. They loved it and James finally tried a piece, and was hooked. He was so hooked that between last Saturday and today (following Friday), I’ve made the pie three times. Yep. Three. He was excited that I made it last night to try out a store-bought caramel because he said he didn’t have to share it with anyone. And he didn’t really…boy ate half the pie last night!
So yeah, it’s good. If you don’t have room in your life for new addictions, I recommend you don’t try it. But if you do try it, there’s no turning back.
P.S. It calls for boiling cans of sweetened condensed milk for 2-3 hours, but I had stuff to do so yeah, I boiled it for an hour and a half and it was fine. Also, you can buy a can of this stuff (see photo) below and it does the trick in a pinch if you don’t have time to boil the cans. Saves major time.
You can cheat and use this.
Recipe from Jennifer
1 frozen pie crust, baked and cooled per the instructions
2 ripe bananas, sliced into rounds
1 can caramelized sweetened condensed milk (see instructions below)
Heath milk chocolate toffee bits (make sure to get the one with chocolate on it – found near chocolate chips)
- To caramelize the sweetened condensed milk, remove the labels from the cans (though you only need one for a pie, it’s easy to do several at a time – they will keep for ages in the fridge if unopened!) but do not open the can. Place the cans in a large stockpot and fill with water, so the tops of the cans are covered by an inch or two of water. Cover and boil for 2-3 hours (or an hour and a half like me) making sure the water is covering the tops of the cans at all time. Do not let the water evaporate to where the cans aren’t covered. Allow the cans to cool before handling – they will be HOT! Once completely room temperature you can open them, but not before that because they could explode!
This is what mine looked like.
- Layer the bananas in the pie shell, then pour the caramelized condensed milk over the top, making an even layer on top of the bananas. Cover with whipped topping, then sprinkle on the Heath bar bits and refrigerate until ready to serve!
Banoffee Pie – Before
Banoffee Pie – After
Despite the large number of desserts I’ve been posting lately, I’m not actually a big sweets eater. Often when I make something sweet, I bring some to friends and neighbors, otherwise it’ll go bad at my house. But that’s not always the case.
I took my daughter and her little BFF to a cupcake bakery in our town. While I’m not one to get a big cupcake, I am one to get the chocolate hazelnut pop-tarts they offer! They are amazing! I think it is all in their crust, it’s buttery and flaky, oh so good! I was telling my dad how wonderful they are and he found me a recipe for Nutella pop-tarts. It’s basically a cheater recipe because it uses store-bought pie crust dough, so it isn’t quite as good as the local bakery. But it’s still darn good! These are so quick and easy, perfect for a last minute dessert or breakfast. I’m going to try soon making my own dough, but for now these satisfy the craving nicely.
Recipe from The Jelly Shot Test Kitchen
1 package refrigerated rolled pie crust (in a box by the biscuits)
1 cup Nutella hazelnut spread
- Preheat oven to 425.
- Unroll a pie crust and cut the rounded edges off, then cut into rectangles (a pizza cutter works well here).
- Place a dollop of Nutella on half of the rectangles, then cover with the other rectangles. Seal edges with your fingers, then crimp the edges with the tines of a fork.
- Repeat process with the other pie crust.
- Bake for 8-10 minutes, until turning golden.
- Allow to cool completely, then make a glaze with powdered sugar, very little milk and a splash of vanilla. Top with sprinkles.