Chocolate chip cookie pie

I bake to celebrate friends’ birthdays. I bake for dinner parties. I bake to test out a new, intriguing recipe. I bake for weddings (well, I’ve just done one). I bake for bake-offs. I bake for my students when they have a long lab or a big test.

Sometimes I just need to bake… for me. Not because I need to, eat but because I need to bake. It relaxes me, calms me, and then finally cheers me up.

Yesterday was one of those days when I just needed to bake. As usual, what I always want to bake is a pie. I didn’t want to go to the store (even though it is literally a quarter mile from my house… Just so cold!), and I didn’t have any normal pie ingredients. I did have the normal baking essentials: flour, sugar, butter, and chocolate. What kind of pie can you make with that? Well… a chocolate chip cookie pie!

I ate one slice right out of the oven with a cold glass of milk, and it was the perfect way to end another successful baking night. I chilled the pie overnight, and it tasted even better today as the ingredients all came together.

chocolate chip cookie pie
adapted from the blue bell cookbook

pie crust
1 1/2 cup flour
1 1/2 Tablespoon sugar
1/2 tsp. salt
1/4 cup butter
1/4 cup crisco
1/4 cup ice cold water

stir together dry ingredients.
cut in butter & crisco.
using a fork, mix in cold water.
cover in plastic and chill for 1/2 an hour.

3/4 cup softened butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/2 cup flour
1/2 tsp. sea salt
1 cup chocolate chips (or more!)
1/4 cup dark chocolate (or more!)
1/4 cup walnuts

in a mixer, blend butter and sugars until creamy.
mix in eggs.
on low, mix in flour and salt until just incorporated.
stir in chocolate and walnuts.

roll out pie crust.
pour in chocolate chip mixture.
sprinkle on sea salt, if desired.
bake at 325 for 55 minutes.





I’m back!

Hello! Sorry I have become so delinquent with posting. I just found an ap for my iPad that will allow me to post pictures, so I am hoping I will start posting more again! I end up taking the train into the city most weekends, so it will be the perfect time to share the latest with you.  Since it has been so long, I thought I would just post an update with some of the things I’ve made since I moved to New York and mainly recently.

For labor day fireworks at west point, I made some ice cream sandwiches from the smitten kitchen blog. I picked up some cake batter ice cream from one of the five ice cream shops in my little town to give it a little bit of a different twist. smitten kitchen ice cream sandwiches


Izzy loved them:


I found an awesome grocery store just 20 minutes from me (everything is 20 to 30 min. away), and they have the best fruit in the summer! I went on a blueberry kick and made a bunch of blueberry yumminess, including these blueberry crumb bars, again from smitten kitchen.


After hosting dinner parties at least once a month in Nashville (if not more), by November I had made enough friends to have one in new york! One of the desserts I served was a cranberry apple pie from cooks illustrated.




In December, my good friends Raven and Joe hosted a holiday mad men party. In honor of the theme, I made a Christmas jello mold. One person tried it at the party. I took it into work and it took almost a week for it to disappear (which is impressive given that most things put down in the lounge are gone in less than 15 min). I guess jello isn’t so popular anymore.


If you are looking for a delicious but easy dessert, try a molten chocolate cake. The recipe called for 13 minutes in the oven. I’d recommend reducing that to 12… Just to increase the gooeyness. molten chocolate cake




Finally, while not meant to be a dessert, I thought I would share that I recently competed in another food competition. As you may remember, the last time I entered one, I lost miserably. (See my blog post on it.) This one ended in the same result. Maybe the third time will be the charm. I made a lemon, strawberry pizza. It was supposed to have fresh basil, but I bought bay leaves by accident…


The winner made a pear, Gorgonzola, walnut pizza:


Strawberry Pie

Originally Posted April 8, 2012

Strawberry pie became an Easter tradition a few years ago with my brother and sister-in-law.  I had been searching for a strawberry pie recipe – not a chilled strawberry pie, but a hot strawberry pie.  I looked high and low, but no one seemed to make them (I’m sure there are recipes out there, so don’t be offended if you have one and I did not find/use it!).

After my failed search, I decided to just use a blueberry pie recipe and substitute strawberries!  I use about 1/2 of the sugar that the blueberry pie calls for because strawberries are already so sweet.

I’m not sure why strawberries are left out of the normal pie selection, but I suggest you make one today!

Strawberry pie (adapted from the blueberry pie)

1 cup shortening ( ½ butter, ½ Crisco)
3 cups flour
3 Tbsp. sugar
1 tsp. salt
½ cup cool water

Make and roll out top and bottom crusts in usual manner.  Chill if making on a hot day and butter starts melting.

6 cups strawberries
1/4 cup sugar
1 Tbsp. cornstarch
Grating of the peel of one lemon
1 tsp. cinnamon

2 tablespoons butter.

Mix the filling ingredients together and place in unbaked pie shell.  Dot the butter in small pieces on the filling.  Cover with pie shell cover, sprinkle with sugar and bake for 1 hour or until the crust is brown and you can see the butter bubbling out of the holes.
Start the oven at 420 and then reduce to 350 after 10 min.
Let pie cool before serving.




Floy Curl’s Chocolate Pie

Originally posted August 31, 2011

“Floy Curl’s Chocolate Pie.”  I’ve had this recipe in my recipe binder as long as I can remember.  I had never made the pie, and I always wondered whom Floy Curl was.  Well, now both issues have been solved!  The pie is delicious and Floy Curl is our family friends’ grandmother and great-grandmother!

I was home with my sister a few weeks ago, so of course we had to bake something!  I’m not sure how we settled on chocolate pie, but it was an excellent choice.  We swapped the meringue topping with whipped cream and grated some chocolate over the top to make it look pretty (for the blog, my family doesn’t really care what desserts look like. We are more concerned with the taste).  Houston was so hot (it is August) that the butter started to melt in the pie crust, so I had to pop it in the fridge for awhile.

My nephew Reid was an integral part of making the pie.  He supervised while drinking some tea (you think I’m joking, but I’m not, check out the pictures below).

Alternative Butterscotch Pie (I hope to try this soon): Substitute dark brown sugar for cocoa and add an additional tablespoon of flour.

Floy Curl’s Chocolate Pie

Prepare a crust (I used the one from the blueberry pie)
Bake until golden.



Warm the following over low heat for a minute or so, stirring constantly:
1 cup sugar
4 T. flour
6 T. cocoa
Make a well and add 3 egg yolks.


Slowly add and stir in:
1 ¾ cup milk (preferably warm)
3 T. butter
pinch of salt


Remove from “fire” (that’s what the recipe says) when thick and bubbly.

½ tsp. vanilla

Pour into baked crust.
Add whipped cream on top  (the key to making whipped cream is to have all utensils (bowl and beater) cold before whipping up the cream, adding sugar (1/4 cup), and a little vanilla (1/2 to 1 tsp.).