Chocolate Chip Cookie Pretzel Pie + 5 Pie Recipes to Get You Through the Pandemic

 

 

I made this pie five times before getting it just right.  My kids questioned me and even complained a bit by the fourth try- “Again, Mama?”  I felt bad for them.  How unfortunate they should have to eat this chocolate chip cookie pretzel pie again.  The hardship of it all is immense for them.  I stuck with it even after one unfortunate incident when the slightest comment by my husband regarding the pie lead me to take a deep dive off a raged cliff into the dark spaces of my mind that are quite scary to visit.  I recovered; retrieved the recipe notes from the recycling bin; and tried again.  The fifth time is a charm.  This pie is now lovingly called pandemic pie.  I pushed through until it got better.  We all need to push through until it gets better and if making this pie or any pie helps, go for it.

Chocolate Chip Cookie Pretzel Pie

Recipe adapted from A Family Feast

Serves 8

Ingredients:

1 unbaked 9-inch deep-dish pie shell, store-bought or homemade (I have tried both.  Go with what works best for you!)

2 eggs at room temperature

¾ cup unbleached all-purpose flour

½ granulated sugar

½ brown sugar, packed

¾ cup or 1+ ½ sticks of unsalted butter, at room temperature

½ cup dark chocolate chips

½ cup milk chocolate chips

A good pinch of kosher salt

1 teaspoon of vanilla extract

½ cup pretzels, crushed for sprinkling

¼ cup mini chocolate chips for sprinkling (optional)

Vanilla ice cream (completely optional but excellent with this pie)

Directions:

Preheat your oven to 325F.  Place the unbaked pie crust into a 9-inch-deep dish pie plate.  Crimp the edges.  Set aside.

Using a stand mixing with a paddle attachment or large mixing bowl with a handheld mixer, beat the eggs on medium-high speed until pale and foamy.  Add the flour, sugars, a pinch of salt, and vanilla.  Mix until combined, scraping the sides and bottom of the bowl once or twice with a spatula.  Add the butter.  Continue to beat until the butter is well combined with the batter.  Stir in the chocolate chips.

Scrape the batter into the unbaked pie crust.  Spread evenly.  Sprinkle the crushed pretzels and a handful of the mini chocolate chips over the entire pie.

Bake until the pie is golden brown and a cake tester inserted into the center of the pie comes out with just a few crumbs and melted chocolate, about 50-55 minutes.  (If you see batter on the cake tester it should bake for a few more minutes.)  Check the pie at 50 minutes.  Bake longer if necessary but check every two minutes.  Allow the pie to cool on a wire rack for at least 30 minutes before serving.  Serve with a generous scoop of vanilla ice cream if desired.  Enjoy!

Leftovers can be covered loosely with foil and stored at room temperature.

5 Pie Links To Get You Through The Pandemic

What month is it?  I have completely lost track of time.  Somehow it is May.  May in Massachusetts can vary weatherwise but strawberries and blueberries displayed in the grocery store is a welcome reminder that it is spring.  If you are craving a summer berry pie check out this strawberry pie and this blueberry pie.  If you cannot find fresh berries, frozen works too!

If you are looking for something refreshing, affordable, as well as, ingredients that are easy to find check out King Arthur’s recipe for key lime pie.

Smitten Kitchen has a recipe for a black bottom oatmeal pie that is delicious.  The ingredients are likely ones you already have in your house so no need to run to the grocery store.  Bonus!

My husband and I watch The Daily Social Distancing Show with Trevor Noah every night after the kids go to bed.  This show is truly getting me through the pandemic.  In honor of Trevor Noah and his South African roots here is a recipe for South African milk tart.  It is on my must-make list!  Looks like comfort in a pie plate!

 

Key Lime Pie + 5 Pie Free Key Lime Links

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I wish I had a story for you, a perfect snippet that makes you feel great, big wonderful things.  But, writing is a slog even in the best of circumstances.  So on this cold, rain-swept June day (damn you New England!) I’ll share a bright, tasty key lime pie recipe with you.  And hope.  Hope the rain clouds move elsewhere (literally, move anywhere else) my mind clears (sleep come back to me!), my chest feels less heavy (the weight of just too much + a cough) and remember this bit of wisdom from T.S. Elliot’s East Coker:

“I said to my soul, be still, and wait without hope
For hope would be hope for the wrong thing; wait without love,
For love would be love of the wrong thing; there is yet faith
But the faith and the love and the hope are all in the waiting.
Wait without thought, for you are not ready for thought:
So the darkness shall be the light, and the stillness the dancing.”

 

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Key Lime Pie     

Recipe adapted from Smitten Kitchen

serves 6-8

Ingredients for the crust:

1 + 1/2 cups of finely ground graham cracker crumbs  (takes about 10 graham cracker sheets)

3 tablespoons sugar

a good pinch of kosher salt

a good pinch of ground ginger

7 tablespoons unsalted butter, browned

Ingredients for key lime filling:

4 large egg yolks

1 14 ounce can of sweetened condensed milk

1/2 cup + 2 tablespoons of Nellie and Joe’s key lime juice

Ingredients for topping:

3/4 cup heavy cream, cold

2 tablespoons of confectioners’ sugar

1 teaspoon of vanilla

zest of two limes

Directions:

Pre-heat the oven to 350F.  Make the graham cracker crust.  To make the graham cracker crust, use a food processor fitted with a blade attachment and pulse the graham crackers until fine.  Add the sugar, salt, ginger and melted browned butter.  Pulse several times until the crumbs resemble wet sand.  Pour the crumbs into a 9 inch pie pan and press firmly but evenly across the bottom and up the sides.  Bake until light brown, about 10 minutes.  Remove from oven and cool completely on a wire rack.

Next, make the filling.  Using a stand mixer fitted with a paddle attachment, beat the egg yolks until pale and thick, about 5 minutes or so.  Add the sweetened condensed milk and beat until combined and thick.  Remove the bowl from the stand mixer and whisk in the key lime juice until well combined.  Pour filling into cooled crust.  Bake for 10 minutes or until filling is set but not brown.  Allow the pie to cool completely on a wire rack before adding the whipped cream.

While the pie cools, beat the cold cream, sugar and vanilla until soft peaks form.  Do not over beat!  Spread whipped cream evenly over the pie.  Add lime zest decoratively.   Chill for a couple of hours before serving.  Enjoy!

**Pie will last for a week in the refrigerator.**

5 Pie Free Key Lime Links

Looking for a quick and easy key lime recipe?  Head to Cake Whiz for Abeer’s key lime cookie recipe.

Key lime pie in bar form with a twist: a pistachio graham cracker crust.  Yes, please! Head to Hummingbird High for the recipe.

Craving chocolate?  Check out Sally’s Baking Addiction’s dark chocolate key lime truffles.

Every home baker should try making a magic cake.  A little bit science, a bit of magic and you end up with three layers of cake: sponge, custard and fudge coming together in one subtly sweet bite.  Curious?  Head to Foodness Gracious for key lime pie magic cake recipe that is sure to surprise your taste buds.

For all of the vegans out there I found a vegan key lime pie recipe at Minimalist Baker. Check it out!