BHG Delish Dish

Stirring Up Ideas In The Kitchen

Pie

This Espresso Brownie Pie is flaky on the outsdie and fudgy in the middle. It is loaded with chocolate covered espresso beans

Hi again. I came to interrupt your pumpkin-spice latte time this morning with this Espresso Brownie Pie. That’s right. Pumpkin takes a back seat to make room for this fudgy chocolate pie.

When I first discovered the original Brownie Walnut Pie in the recipe archives, I thought, hmm, “brownie plus pie, you can’t really go wrong there”. You’ve got a traditional pastry style crust filled with a fudgy chocolate brownie and served with whipped cream. I’m sold.

This Espresso Brownie Pie is flaky on the outsdie and fudgy in the middle. The traditional pastry crust is filled with brownie batter and baked until perfection!

The bakery where I worked in high school had this amazing chocolate walnut pie, which I hope to make some day, but I thought this recipe would be a good place to start.

This recipe is rather simple. You start with a homemade crust, throw together a few ingredients to make the brownie layer and pop it in the oven for about 45 minutes and ta-da, you’ve got pie!

This Espresso Brownie Pie is flaky on the outsdie and fudgy in the middle. It is loaded with chocolate covered espresso beans

Instead of following the original recipe, I swapped out the walnuts for crushed espresso beans (chocolate covered ones!). A few weeks ago, I stocked up on chocolate covered espresso beans and still had some left. If you have never baked with these, I must say, you are missing out! I first tried them in a cookie, and then again in some cookie dough ice cream. Both were down right awesome.

It is best to pulse the beans in a food processor a few times to break them into small pieces. All you need to do is stir them into the brownie batter, and you’re done.

This Espresso Brownie Pie is flaky on the outsdie and fudgy in the middle.

I happened to use a deeper-than-normal pie plate, but not quite “deep dish”. It was perfect for this pie because the brownie rose a bit in the oven as it baked. I allowed it to cool completely before cutting. The top of the brownie was nice and flaky and the middle was very fudgy! I brought this into work and my coworkers loved it!

Walnuts are great, but the chocolate covered espresso beans really take this recipe over the top. Here is original recipe for Brownie Walnut Pie , just leave out the walnuts and add 1 cup of crushed chocolate covered espresso beans.

This Espresso Brownie Pie is flaky on the outsdie and fudgy in the middle. It is loaded with chocolate covered espresso beans


little peach pies with fresh peaches

Peaches are at their prime across the country right now, so if you see locally grown ones at a farm stand, farmer’s market, or the grocery store, scoop them up! We live in Iowa, so our local peaches are from Missouri and Colorado and they have been amazingly delicious lately. I tend to overbuy peaches when they are good, so I put a few to use in these Peach Pies as a family treat this past weekend.

freshly sliced peaches

Peaches should smell intensely peachy and should just slightly give when you pick them up—and make sure to keep them in a separate bag on the way home from the farmer’s market or store to avoid them becoming bruised. I used two very ripe peaches in this recipe as a simple substitution for the canned filling in the original recipe. I diced them and tossed with 2 teaspoons cornstarch and 2 teaspoons sugar. I let the fruit sit while I prepared the crust.

rolled and cut pastry dough with butter

I’m usually a little intimidated by pastry, especially when making little pastry sandwiches is involved, but this actually came together easier than I expected. I halved the recipe to make a smaller batch, added 1 teaspoon cinnamon, and used a stick of very cold butter instead of shortening with just 1-2 tablespoons of cold water. I also made it in the food processor, which helps the crust come together quickly and easily—you can tell when you’ve added enough water since it starts to obviously clump together. Once poured out, formed into a disc, and wrapped in plastic wrap, I let it chill in the fridge while I preheated the oven.

peach pies freshly baked from the oven

I used 1 heaping teaspoon filling in the smaller flower pies and 1 heaping tablespoon in the slightly larger pie pops and once I had everything assembled, chilled them again for 10 minutes in the fridge. The colder the pastry is when it goes into the oven, the better the results. I thought that the little hand pies would be easier for my daughter to eat than the pops and she adored the flower shape. She was barely awake from her afternoon nap when she grabbed one off the counter!

freshly baked peach pies shot overhead

The peach flavor is intense and the butter pastry is flaky and delicious. These little pies pair really well with a cold glass of milk, strong coffee, or vanilla ice cream, and they taste just as good the next day. I can’t wait to make this recipe again!

Get the full recipe for Peach Pies here.


The official start of summer is just a week away but it is definitely feeling a lot like summer in Chicago already. When the weather warms up, I love to keep it much more low-key in the kitchen. That means you will not find me making elaborate cheesecakes and braised meats but instead I love to grill outdoors and make frozen icebox desserts, like this Frozen Peanut Butter Pie.

Frozen Peanut Butter Pie

I found the original recipe for the Frozen Peanut Butter Pie lurking on BHG.com just begging to be made. It stared at me with big beautiful eyes and totally stole my heart. I happen to adore peanut butter. Peanuts are really the only nut (not really a nut but ok) that I can eat since I have a tree nut allergy. Because of that, I have made peanut butter my best friend ever. I decided that the simplicity of this recipe was just what I wanted when the weather hit 88 degrees this week.

Frozen Peanut Butter Pie

The pie couldn’t have been easier to make. Who knew that melted peanut butter and stiff whipped cream whisked together could create the perfect texture ice box pie? And if you add in chopped peanut butter cups, the end result is even more magical!

I actually made no changes to this recipe. I didn’t think it was necessary. However, I added a nice drizzle of chocolate ganache (1 cup of semi-sweet chocolate chips and a couple tablespoons of heavy cream microwaved and stirred until smooth) over each slice to add a bit more chocolate flavor, and I think it truly worked. It made this pie taste like a frozen version of a peanut butter cup. Who wouldn’t want that?

Frozen Peanut Butter Pie

If you have any barbeques or summer parties coming up, this is the perfect treat that will truly make a statement with less effort than a baked treat.


Peppermint French Silk Pie on BHG Delish Dish

Chocolate and peppermint together are a magical Christmas match in heaven.  During the holidays, I can’t get enough of it!  I pair them together in hot cocoa, cheesecake and now french silk pie.  This is THE holiday dessert I cannot wait to enjoy this Christmas, that’s if I can even have a slice left after my family tastes the magic I describe here.

The magic of this pie is not just in the chocolate and peppermint combination.  It has a flaky and buttery crust, a smooth chocolate mousse filling spiked with peppermint extract and a lovely topping of fresh whipped cream garnished with crushed peppermint.

Peppermint French Silk Pie on BHG Delish Dish

I found the original French Silk Pie recipe in the 16th Edition of Better Homes and Gardens Cook Book.  I have tried quite a few recipes from this cookbook, and it has never failed me.  I know I can trust the recipes to impress each and every time, and I know I can always find something that will appeal to me.  With over 1200 recipes, there is something new and exciting to try each time I flip through the book.  This pie is no exception.

I followed the recipe as written, however I added one 1/2 teaspoon of peppermint extract to the pie filling.  It was perfectly refreshing.  I also garnished the whipped cream with crushed peppermint.  This is quite a gorgeous dessert that you can guarantee would be welcome on any holiday dessert table.  If you are still confirming your menu, be sure to add this treat to it!  You won’t regret it.

Peppermint French Silk Pie on BHG Delish Dish

And don’t forget to buy your copy of BHG’s 16th Edition Cook Book just in time for the holidays.  It is truly the gift that keeps on giving.

Happy Holidays!


It’s pie season, so I thought I would try to capture the last of some summer berries in this Tri Berry Pie. Under that lattice topping are raspberries, blueberries and blackberries – all my favorites. Of course the filling can swapped out for whatever berries are in season for your area. You’ll just want to make sure to keep the ratios to a total sum of 5 cups.

 

As for the crust, it’s extremely easy to work. The nice thing about this is it doesn’t have to be chilled after rolling, although for easy handling, chilling it will help. And if you have never laid a lattice top down, check out the step-by-step photos here.

The thing to keep in mind is make sure your crust is lump free—and by that, I mean no patching near the end. You want it as smooth as possible. Otherwise when you bake it up, every wrinkle, lump or crack will show. See what I mean from my pictures—the pre-baked version looks pretty good. The baked version reveals the crust rolling could use a few more practices.

 

The good thing, it still tastes killer – perfect or not. To get started, click here for the recipe. Better yet—pick up the 16th Edition of Better Homes and Garden’s New Cook Book. It’s full of everyday recipes and cooking basics with step-by-step photos.

We are giving away five copies of the cook book this week.  To enter, simply tell us in the comments below, “What Is Your Favorite Thing To Cook?”  We will conduct a random drawing from the received entries to select the winners.  You can see the official contest rules HERE.

Note: This contest has ended.


Over on my blog, Inspired by Charm, I’ve been sharing recipes in a series called A Year of Pie. So, when I saw one of BHG’s newest recipes for Peach and Blueberry Slab Pie, I knew I had to give it a try!

This particular recipe, is made with a store-bought crust. Even though I enjoy making pie crust, some days are crazy, and you want pie in a hurry. I mean, like, pie … right now. I also realize that some of you may be a bit intimidated by crust. Although nothing beats homemade, a store-bought crust is a good alternative.

One detail I love about this recipe is the unique crust. To give this crust a little something special, use a glass to create a scalloped edge. Simply go around the dough pressing the rim of the glass into the crust, making sure not to cut the whole way through. After removing the excess dough, you have a beautiful and unique crust.

That’s what I like about semi-homemade recipes. With just a little attention to detail, you can have something that looks like it took hours to make.

Beyond that, the rest is basic pie work. I love the combination of blueberries and peaches. Served warm with a big ol’ scoop of vanilla ice cream, you can’t go wrong. A delicious taste of summer!

You can get the full recipe for this Peach and Blueberry Slab Pie here.

Happy Cooking!

Michael Wurm, Jr. – Inspired by Charm


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