At Jessica’s urging, I embarked on my own little pie adventure this week. We made Thanksgiving Leftover Pot Pies!
I started with Double-Crust Food Processor Dough from Ken’s newer book Pie Academy. This was incredibly easy and fast. It’s essentially 2.75 cups of flour and two sticks of butter blitzed together.
(I would insert picture of the crust dough being made here but, I definitely didn’t take that picture, I’m not the usual blogger.)
The crust came out great! I roughly divided it into 6 larger pieces and 6 smaller pieces for our large muffin tin and refrigerated it over-night. Jess later asked if I’d followed the steps closely and I responded “Of course not, but, I think it came out great anyways!” I’m not the usual baker.
(It would be great to have pictures here to break up the paragraphs, but, still didn’t get any).
The next evening we broke out our leftover turkey, mashed potatoes, stuffing, and gravy. Then, we warmed up some frozen peas, frozen corn and also steamed some carrots real quick. Pippa and I then mixed up 6 fillings, and experimented with layering the mashed potatoes or the stuffing at the bottom of the pies (that experiment was successful).
Baked them, and as my countrymen say, voila!
I can definitely see this becoming a tradition for me.
Pippa and Jack’s fall vacay, part 2. From the mountains to the beaches, these two know how to enjoy their surroundings. In October, our families shared a beach house in San Diego for four days and nights characterized by sticky sand, idyllic views, toddler shenanigans, and decadent treats.
I’m choosing to harp on the word decadence to talk about the pie we enjoyed on this vacation. This dessert is nearly laughable in terms of richness, over-the-topness, and, well…yeah. Decadence. Even Ken Haedrich includes a note in his description of this pie that reads: Warning: I doubt there’s a richer recipe in this book.
The pie in question is the…Patchwork Quilt Country Inn Frozen Coffee Toffee Pie. Even the name is a mouthful. Let’s talk about the crust first. This pie gets its own particular crust: Choco-Nut Press-In Pie Crust, which Ken comments is an “unorthodox crust” that would likely work well with many of the other icebox and ice cream pies in the Pie cookbook, “especially those featuring chocolate”.
The first step in the making of this crust involves pulsing chocolate and walnuts and sugar in a food processor. I had overlooked this small detail while packing but guess what it TOTALLY worked out because my food processor has been functional but essentially broken all year. Levi did a Target run on Day 2 of our vacation that included: a new food processor.
I purchased one item for the making of this crust that I will almost certainly never have occasion to buy again: boxed pie crust mix. (!!)
Having made that snide remark: the crust really came together nicely, was easy to work with, and tasted like something special. Here it is, pressed into the largest pie plate I own. Following this, the crust was refrigerated, then baked, then refrigerated again.
In between steps of pie-making, I assisted Pippa in creating a chocolatey treat of her own. (Thanks Trader Joe’s.)
Okay, are you guys really ready to hear about the filling? The answer is no, there’s no way to prepare for the shocking stats to follow.
4 sticks of butter.
2 1/2 CUPS of sugar. (I just couldn’t do it. I reduced it to 2.)
Chocolate, espresso, Kahlua, vanilla. And none of this includes the topping.
My entire Kitchen-Aid stand mixer traveled to San Diego with me for the making of this monstrosity.
The filling is refrigerated in the already cold pie shell before a topping gets added. Here I am with an expression that says, “lol now I’ve seen it all”.
The cold pie is topped with sweetened espresso whipped cream. The recipe calls for “Rich’s Whip Topping” but that’s not available in California stores from what I could deduce (and the recipe allows that it’s only available in certain parts of the country. The Patchwork Quilt Country Inn is in Indiana, so I’m thinking this is a Midwest product. But if any of you have heard of it or used it, I’d be quite curious to know.)
The fully assembled pie freezes for 2-4 hours before being ready for consumption. After your kids go to bed is the suggested correct time to dig into this pie. I for one don’t like to caffeinate my two-year-old prior to bedtime. (But I’d be dishonest to say she didn’t taste this at all…she did get a few morsels on the morning we were packing up and checking out. We were all trying to do our best by the remainder of the pie; it was a feat.) In summary: this is as delicious as you would imagine. A pie not for the everyday, but perfect for a very special treat. Thanks to Alisa for deciding that our trip to San Diego was the right occasion. 😉
I shared a large wedge with our downstairs neighbors (a small group of friends who were renting out the bottom floor of the same AirBnB house). This is exactly how that conversation went.
Me in my mask knocking on the door. Door opens.
“Hi neighbors! Uhhhh…..I made this frozen coffee toffee pie and there’s no way we’re going to eat it all, do you guys want to try some? None of you are allergic to nuts, right?”
Despite my awkwardness, they were quite pleased and happily accepted my offering.
In keeping with the Choco-Nut theme, here’s one more vacay picture. Me with my ice cream buddy for life.
What pies are you making for Thanksgiving this week? I’d love to hear. ❤