The Den of Debauchery's Subannex

One decadently rich pie, and a family favorite round out the year. Thank you for enjoying this feature. I'm out of savory pies. I might continue running sweet only if there is interest.


Impossible Cheeseburger Pie

1 lb ground beef
1 large onion, chopped (1 cup)
1 can mushrooms drained
1/2 teaspoon salt
pepper
1 cup shredded Cheddar cheese (4 oz)
1/2 cup baking mix
1 cup milk
2 eggs

1 Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.

2 In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.

3 In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.

4 Bake about 25 minutes or until knife inserted in center comes out clean.


Truffle Pie
TRUFFLE FILLING:
2⁄3 cup heavy cream
6 ounces bittersweet chocolate chips
1 9-inch prepared graham cracker crust

WHIPPED CHOCOLATE FILLING:
6 ounces bittersweet chocolate chips
1 1⁄2 cups heavy cream
1⁄2 teaspoon vanilla

WHIPPED CREAM TOPPING:
1 cup heavy cream
1⁄4 cup confectioners’ (powdered) sugar

GARNISH:
1 1⁄2 ounces milk chocolate
1 1⁄2 ounces white chocolate
1 1⁄2 ounces semisweet or dark chocolate

Instructions:

For the truffle filling, in a saucepan, bring 2⁄3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.

Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1⁄2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the remaining 1 cup cream until thick. Add the chocolate mixture and the vanilla and beat until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filing in the crust. Refrigerate overnight.

Just before serving, for the topping, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners’ sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces. Serve immediately.

Crack pie
Pie

1/4 c. unsalted butter, melted
1 recipe Oat Cookie (recipe follows)
1 tbsp. light brown sugar, packed
1/4 tsp. kosher salt
1 recipe Crack Pie Filling (recipe follows)
confectioners’ sugar for dusting

Oat Cookie
1/2 c. unsalted butter, softened
1/3 c. light brown sugar, packed
3 tbsp. white sugar, granulated
1 large egg yolk
1/2 c. all-purpose flour
1 c. old-fashioned rolled oats
1/8 tsp. baking powder
pinch baking soda
1/2 tsp. kosher salt

Crack Pie Filling
1 c. unsalted butter, melted
1 1/2 c. white sugar, granulated
3/4 c. light brown sugar, packed
1 1/2 tsp. kosher salt
1/4 c. corn powder (corn powder is defined as freeze-dried corn, ground to a fine powder)
1/4 c. milk powder
3/4 c. heavy cream
1/2 tsp. vanilla extract
8 large egg yolks

DIRECTIONS:

To prepare the Oat Cookie crust, preheat the oven to 350°. In a stand mixer with a paddle attachment, cream butter and sugars on medium-high for 2 to 3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula. On a lower speed, add the egg to incorporate. Increase the speed back up to a medium-high for 1 to 2 minutes until the sugar granules fully dissolve and the mixture is a pale white color. On a lower speed, add the flour, oats, baking powder, baking soda, and salt. Mix 60-75 seconds until your dough comes together and all remnants of dry ingredients have incorporated. Your dough will still be a slightly fluffy, fatty mixture in comparison to your average cookie dough. Scrape down the sides of the mixing bowl with a spatula.

Pam spray and line a quarter sheet pan with parchment or a Silpat. Plop the oat cookie dough in the center of the pan and with a spatula, spread it out until it is 1/4″ thick. The dough won’t end up covering the entire pan, this is okay. Bake the oat cookie for 15 minutes. Cool completely before using in the crack pie recipe.

To prepare the pie filling, mix the dry ingredients for the filling using a stand mixer with a paddle attachment on low speed. Be sure to keep your mixer on low speed during the entire process of preparing the filling; if you try to mix on any higher than a low speed, you will incorporate too much air in the following steps and your pie will not be dense and gooey – the essence of the crack pie. Add the melted butter to the mixer and paddle until all the dry ingredients are moist. Add the heavy cream and vanilla and mix until the white from the cream has completely disappeared into the mixture. Scrape down the sides of the bowl with a spatula. Add the egg yolks to the mixer, paddling them in to the mixture just to combine. Be careful not to aerate the mixture. Use the filling immediately.

To assemble the pies, preheat the oven to 350°. Put the oat cookie, brown sugar and salt in the food processor and pulse it on and off until the cookie is broken down into a wet sand. (If you don’t have a food processor, you can fake it till you make it and crumble the oat cookie diligently with your hands.) Transfer the cookie crumbs to a bowl and, with your hands, knead the butter and ground cookie mixture until the contents of the bowl are moist enough to knead into a ball. If it is not moist enough to do so, gently melt an additional 1-1 1/2 tablespoons of butter and knead it into the oat crust mixture. Divide the oat crust evenly over 2- 10″ pie tins.

Using your fingers and the palm of your hand, press the oat cookie crust firmly into both 10-inch pie shells. Make sure the bottom and the walls of the pie shells are evenly covered. Use the pie shells immediately or, wrapped well in plastic, store the pie shells at room temperature for up to 5 days or in the fridge for up to 2 weeks.

Place both pie shells on a sheet pan. Divide the crack pie filling evenly over both crusts (the filling should fill the crusts 3/4 way full) and bake at 350° for 15 minutes. During this time, the crack pie will still be very jiggly, but should become golden brown on top. At 15 minutes, open the oven door and reduce the baking temperature to 325°. Depending on your oven this will take 5-10 minutes – keep the pies in the oven during this process. When the oven temperature reads 325°, close the door and finish baking the pies for 5 minutes. After 5 minutes, the pies should still be jiggly in the bull’s eye centers, but not in the outer center circle. If the pies are still too jiggly, leave them in the oven an additional 5 minutes.

Gently remove the baked pies from the oven and transfer to a rack to cool at room temperature. You can speed up the cooling process by transferring the pies to the fridge or freezer if you’re in a hurry. Freeze your pie for as little as 3 hours or up to overnight to condense the filling for a dense final product – the signature of a perfectly executed Crack Pie. Just before serving finish with a dusting of confectioners’ sugar.

Time to clean up those Thanksgiving leftovers.

Impossible Turkey Pie

2 c. cooked turkey, chopped
1/2 c. chopped green onions
1 can mushrooms
1 c. grated Swiss cheese
1 1/2 c. milk
3 eggs
3/4 c. Bisquick

Combine turkey, onion, mushrooms and Swiss cheese. Put in greased pie pan. Mix together milk, eggs, and Bisquick until well blended. Pour over the top of turkey mixture. Bake at 300 degrees for 45 minutes or until a knife comes out clean.



Sweet Potato Meringue Pie

2 cups peeled, cooked sweet potatoes
1 1/4 cups sugar
1/2 stick melted butter
2 eggs
1 teaspoon vanilla extract or 1 to 2 tablespoons bourbon
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup milk
9 -inch unbaked pie crust
3 egg whites

Preheat the oven to 350 degrees F.

For the filling, using an electric hand mixer, combine the potatoes, 1 cup of the sugar, the butter, eggs, vanilla, salt, and spices. Mix thoroughly. Add the milk and continue to mix. Pour the filling into the pie crust and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Place the pie on a rack and cool to room temperature before covering with meringue.

For the meringue, using an electric mixer, beat the egg whites until soft peaks form; beat in the remaining 1/4 cup sugar 1 tablespoon at a time. Continue beating until the sugar dissolves and the mixture is glossy and stiff, but not dry. With a rubber spatula, spoon the meringue onto the pie, forming peaks. Make sure the meringue touches the crust all around. Sprinkle with a pinch of granulated sugar. Bake for 10 to 12 minutes, or until delicately browned. Cool and serve.

Have two sweet pies this week, since I'm out of savory ones.

Prince of Wales Pie

1 single crust baked pie shell
2/3 c. pack brown sugar
2/3 c. butter
1 14oz can sweetened condensed milk
1/2 c. chopped pecans or walnuts
1/3 c. golden raisins
1/2 tsp. vanilla
2-3 Tbsp. semisweet chocolate chips

Combine brown sugar, butter and milk in saucepan over medium low heat. Bring to boil. Cook 7 minutes, stirring constantly. Mixture scorches easily. Remove from heat, stir in nuts and raisins. Pour into shell. Sprinkle with chocolate chips. Wait 1 minute until they have melted. With a fork, gently stir and swirl melted chocolate on pie into pretty pattern. Chill until firm.

Mississippi Mud Pie

Chocolate wafer crust
1 to 1 1/2 pints vanilla ice cream
1 to 1 1/2 pint chocolate ice cream
Chocolate fudge sauce
Marshmallow creme
chopped nuts

Pat crust into bottom and sides of a 9" deep dish pie plate. Spread softened vanilla ice cream over crust. Pour generous amount of fudge sauce and marshmallow creme over ice cream. Sprinkle with nuts. Repeat layer with chocolate ice cream, fudge sauce, marshmallow and nuts. Freeze at least 3 hours. Remove from freezer for 10 minutes before serving, for best results.

Shepherd's pie is a staple around here. I seldom use a full pound of meat although I did when there were 6 of us. My kids always complained I was too cheap to pop for shepherd and fed them hamburger.

Shepherd's Pie (actual shepherd optional)

1 lb ground meat (beef or turkey or pork)
1 lb frozen mixed vegetables, heated
1 onion
2 packages beef gravy mix, made to directions
1 package mashed potatoes (we like roasted garlic), made to directions

Brown meat and onion with salt and pepper to taste. Drain. in baking dish, add meat, vegetables and gravy. Spread mashed potatoes over top. Bake at 350 for 15 minutes. You can sprinkle it with cheese or paprika for color and flavor.

Pumpkin pasties are a staple from the food trolley on the Hogwarts Express.
Here are sweet and savory variations

Sweet Pumpkin Pasties

2 eggs, slightly beaten
3/4 cup sugar
1 lb canned pumpkin
1/2 teaspoon salt
2 tbs. melted butter
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. cardamon
1/2 tsp. allspice
1 can evaporated milk
18 oz. pie crust pastry (enough for four single standard pie crusts)

Add eggs and sugar to a mixing bowl and mix until well blended. Stir in the pumpkin, butter, salt and spices. Add evaporated milk and mix well. Bake the filling in a large casserole dish that has been buttered or sprayed with pam. Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for 45 minutes or until your fork comes out clean. Let the filling cool completely.

Make or purchase pie crust pastry. Roll pastry thin and cut into circles about 4 inches in diameter. Put a spoonful of the pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed. Cut with a paring knife three small slits in the top for venting. Place on a greased cookie sheet. Bake at 400 degrees only until crust is a light golden brown, around 10 minutes. Brush each with some butter and dust with cinnamon and sugar.
- from http://www.geekychef.com/2009/01/pumpkin-pasties_25.html#sthash.EVSIWCFO.dpuf

Savory Pumpkin Pasties

225 g peeled pumpkin, cut into 1cm cubes
1 onion, finely chopped
1 small clove garlic, crushed
50 g strong cheddar cheese, grated
1 tbsp sunflower seeds, lightly toasted
1 tbsp pumpkin seeds, lightly toasted
2 tsp chopped sage
1½ tbsp crème fraîche
225 g ready-made shortcrust pastry
1 large egg, beaten

METHOD
1. Put the pumpkin in a steamer basket set over a pan of boiling water. Steam for 3-5 minutes until tender but not disintegrating. Set aside on a plate to cool.

2. Preheat the oven to 180C/gas 4. Line a baking sheet with non-stick baking parchment.

3. In a bowl, mix together the onion, garlic and grated cheese. Stir in the seeds, sage and crème fraîche, and season with salt and pepper.

4. Roll out the pastry and cut it into 4 x 20cm circles, using a plate as a template.

5. Place a spoonful of filling in the centre of each circle. Brush the edges with beaten egg. Fold the pastry over to make a semi-circle and seal the edges well. Crimp with a fork or your fingers. Brush the outside of the pasties with beaten egg.

6. Place on the baking sheet and bake for 30 minutes or until golden brown.

7. Serve warm, with a green salad if liked.


Spooky graveyard pie

3 cups (about 32) finely ground chocolate sandwich cookie crumbs, divided
3 tablespoons melted butter
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 large egg yolks
2 tablespoons cornstarch
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
8 chocolate filled vanilla wafer cookies
Black and purple decorator writing gels
WONKA® Sluggles™ Gummies Candy, WONKA® SweeTARTS® Skull n’ Bones* or other assorted spooky Halloween candies


COMBINE 1 1/2 cups cookie crumbs and butter in 9-inch deep-dish pie plate. Press crumb mixture onto bottom and upsides of pie plate. Set aside remaining 1 1/2 cups crumbs for dirt topping.

WHISK together evaporated milk, egg yolks and cornstarch in medium saucepan. Heat over medium-low heat, stirring constantly, until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in morsels until completely melted and mixture is smooth.

POUR into crust. Sprinkle with remaining 1 1/2 cups cookie crumbs. Press crumbs down gently. Refrigerate for 3 hours or until set.

DECORATE cookie tombstones as desired with writing gels. Insert tombstones around edge of pie. With spoon, mound cookie crumbs to form “fresh graves”. Decorate graves with candy to make the pie as spooky as you want it to be!

This is just decadent




Toll-House Walnut Pie

2 eggs
1/2 c. flour
1/2 c. sugar
1/2 c. packed brown sugar
1 c. butter, melted and cooled
1 pkg (6 oz) semi sweet chips
1 c. chopped walnuts
1 9" unbaked pie shell

Beat eggs until foamy; beat in flour, and sugars. Blend in melted butter. Stir in chips and walnuts. Pour into pie shell. Bake 1 hour at 325°.




These are a con favorite. I make them ahead and we microwave them. I also tend to use a LOT more vegetables than the recipe calls for.

Greek Hand Pies
For The Pie
2 14.1 oz boxes Pillsbury Pie Crusts
1 lb ground beef
⅓ cup finely diced zucchini
¼ cup chopped black olives
1 teaspoon McCormick Greek Seasoning
¼ teaspoon salt
2 cloves garlic, minced
1 egg lightly beaten with a splash of water.
¼ cup crumbled feta cheese

Tzatziki Dipping Sauce
1 cup plain Greek Yogurt such as Chobani
1 tablespoon lemon juice
1 clove garlic minced
2 tablespoon finely grated cucumber, peeled and seeded

Instructions
Preheat oven to 400.

In a large skillet, brown ground beef stir in garlic and Greek seasoning and salt. Add zucchini and olives and continue cooking until zucchini just starts to soften. Remove from heat.

Roll out each piecrust and cut in half. Spoon a generous amount of filing onto one half of each pie crust half. Top with about a tablespoon of feta cheese. Fold dough over filling and crimp edges with a fork or pinch with your fingers. Place on a baking sheet. Continue with the rest of the pie dough and filling. Brush each pie with egg wash.

Bake for 20 minutes or until golden brown. Remove. Serve with Tzatziki sauce.

For the sauce, Combine all the ingredients in a bowl. Season with salt and pepper to taste.
Makes 8 pies

This week, we're going a little geeky.

Easy-peasy Chicken Pot pie

1-2 c. cooked chicken, shredded
1 lb frozen mixed vegetables, heated
1 onion, chopped
2 ribs celery, chopped
2 packages chicken gravy mix, prepared
1 can of biscuits

Sautee onions and celery with chicken, and a bit of salt and sage if you like, until soft. Add chicken, vegetables and gravy to casserole dish. bake at 350 for 15 minutes. Add biscuits on top and bake according to directions on biscuit tube.

Banoffee Pie, beloved of Sherlock fandom, is banana pudding on crack. My version is a little different.

Crust:
1 package fudge-strip shortbread cookies
3 tbsp melted butter

Crush cookies fine, mix with butter and press into pie plate.

2/3 c. brown sugar
1 can sweetened condensed milk
2/3 c. butter
1/2 tsp vanilla
3 ripe bananas
whipped cream
Combine brown sugar, butter and milk in saucepan over medium low heat. Bring to boil. Cook 7 minutes, stirring
constantly. Mixture scorches easily. Remove from heat, stir in vanilla. Pour into crust. Slice bananas over top (i like to slice them into the plate first) Cool, then chill over night. Top with whipped cream.