Happy St. Patrick’s Day!
What a grand holiday. It’s like Halloween shenanigans, but without all the slutty pumpkins. Initially when deciding what pie I would make for St. Patrick’s Day, I thought I’d choose an Irish booze and go to town, but then I couldn’t make up my mind. Guinness? Jameson? Bailey’s? How silly. Why not all three?! Yes!
A dark chocolate Guinness pie, laced with Jameson caramel sauce, and topped with Bailey’s whipped cream, just for you.
(Warning: Sampling your ingredients while baking may cause slanted photos like these.)
You may be asking yourself, why did I not call this an “Irish Car Bomb” pie and well…it’s just not nice. How can I be pie people and not be nice? So, call it what you wish, but this Pub Pióg is one awesome addition to any St. Patrick’s Day celebration. Please pie responsibly today!
St. Paddy’s Pub Pie
- 1 Oreo cookie crust
- 3/4 cup plus two Tablespoons granulated sugar
- 3 1/2 Tablespoons cornstarch
- 1/8 teaspoon salt
- 2/3 cup Guinness
- 1 cup whole milk
- 4 large egg yolks
- 2 Tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 3 ounces of unsweetened dark chocolate, coarsely chopped
- 1/3 cup caramel sauce (I used a Wegmans brand dessert topping)
- 2 Tablespoons Jameson
- 1 cup heavy whipping cream
- 1 shot of Bailey’s Irish Cream (or use the entire travel size bottle like we did)
- 4 Tablespoons powdered sugar
It’s the last day of 2011 and I have never been looking forward to a new year more than I am this one. I’m in Houston, having been reunited with an old friend, and we’re both looking to ring in 2012 with a bang. He doesn’t like cheesecake which means he’s one of the best kind of friends to have since you don’t have to feel guilty for not sharing. *wink*
Of course I couldn’t let him go without pie, so my first night here, I made these two beauties.
Like old friends, the recipe I am sharing with you today are lots of old familiar holiday flavors all rolled into one pie…or cheesecake…is cheesecake considered pie? Well for today I am considering it a cream cheese pie!
Happy New Year everyone, and may it be the start of very good things. And really, if you spend it eating cheesecake flavored with eggnog and drenched in butter and rum…you’re ahead of the game.
adapted from Cast Sugar’s recipe
- 1 cup beaten into submission gingersnaps
- 3 Tablespoons melted butter
- 2 (8oz.) packages cream cheese, softened
- 8 oz. mascarpone cheese
- 1 cup white sugar
- 3 Tablespoons all-purpose flour
- 1 c. eggnog
- 2 eggs
- 2 teaspoons rum
- 1 teaspoon ground nutmeg plus a pinch to sprinkle on top
- 1/2 cup light-brown sugar
- 1/2 cup heavy cream
- 1/2 cup dark rum
- 2 tablespoons unsalted butter, chopped
Preheat oven to 325°F. In a medium bowl combine ground gingersnaps and butter. Press into the bottom of your pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 425°F. Blend with an electric mixer the cream cheese, mascarpone, sugar, flour and eggnog until smooth. Blend in eggs, rum, and nutmeg. Pour mixture into cooled crust. Sprinkle nutmeg on top for a decorative touch.
Bake in preheated oven for 10 minutes.
Reduce heat to 250°F and bake for 45 minutes, or until center is barely firm to the touch. Let cool completely and refrigerate for 2 hours before serving. Probably best to make this the night before.
To make the hot buttered rum sauce, in a small heavy saucepan over medium heat, stir brown sugar and heavy cream until sugar is melted. Pour in rum, and simmer, stirring until the sauce is smooth, thickened, and reduced. Stir in butter until melted. Let cool for 15 minutes before pouring over slices of cheesecake.
If you have come here looking for a “Mexican Chocolate Pie” that contains chilis or jalapeños or something crazy like that, you’ll have to go on to the next blog. That’s because Mexican chocolate does NOT contain those spices. Somewhere in food marketing world, people started adding chili powder to things and declaring it “Mexican!”. Chili in ice cream? Mexican! Chili in casseroles? Mexican! Chili in cereal? Mexican! Chili in my eyeballs? Mexican!
Mexican chocolate is sweeter than American chocolate and contains flavors of cinnamon and almond in it. It also does not come in ready to eat candy bar form, but rather hard grainy discs like this:
I grew up drinking Ibarra Chocolate, but sadly I could not find any when it came time to make this recipe, so I settled for Nestlé’s Abuelita Mexican Chocolate. Still yummy, but if you can find Ibarra, good on you! David Lebovitz has a great article about his experience with Mexican chocolate on his blog as well, which is worth reading for newbies.
This is a nostalgic pie, with flavors that remind me of snowy days and my Daddy whipping up some Mexican hot cocoa as a special treat. I think I’ll make another at Christmas time, to share with my family that I hold so dear. From my half Mexican house to yours, with pie love.
Mexican Chocolate Pie
What a whirlwind it’s been! I started this week out on the West Coast and have returned to the East Coast a few days ago, but my body still doesn’t know what time zone it’s in. It always seems like as soon as I get adjusted it’s time to leave.
I came home to lots of phone calls to make, emails to respond to, tweets to catch up on and lots of little tasks that just eat up your day when you’re running on West Coast time in NY.
I wanted to be ahead of the game this holiday and serve you up a pie for Easter. I got my Google on and typed in “Easter Pie” (next year maybe I will make a Passover Pie!) and scoured the pages for inspiration.
Apparently Italians have the lock down on Easter pie with entry after entry for an Italian Easter Pie. According to pie baker @molliebryan, Italian Easter pies are always savory…full of Italian meats and cheeses, but some of my other Twitter friends remember a sweet ricotta pie as their traditional Easter pie. Savory or sweet, all of these recipes look delicious.
My lovely logo darling, @stefnoble will be making a savory pie for her family similar to this one. I also thought I would be making a savory pie, but then @mprattico showed me a pie recipe with promises of tasting like cannoli, and hiding cinnamon, chocolate morsels and candied orange peels in it’s depths. How could I say no?
Pie adventure quotient filled with this recipe as I learned how to: drain ricotta* and make candied orange peels!
A cup of coffee and a slice of this pie would be the perfect end to your Easter meals.
*I lined a colander with paper towels and let drain over a dish for two hours before using.