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Tag Archives: mousse

Let the Record Show

30 Wednesday Sep 2020

Posted by jessica@peace-of-pie in Chocolate Pie, No-Bake Pie, Pumpkin Pie

≈ 4 Comments

Tags

chocolate, holiday, layered, mocha, mousse, pumpkin, Thanksgiving

I had a real moment this weekend. A moment of serious pie déjà vu.

I was working on a Triple-Layer Pumpkin-Chocolate Pie, a pie which, in my own words, “I’m really excited to make because I’ve been eyeing this recipe forever and never actually made!” Well, look. I hate to say this, but sometimes pies begin to blur together in my mind. I’d checked the Pie Gallery page of this website multiple times, saw no hint of the Triple-Layer, and thought I was in the clear. But then, the aforementioned déjà vu hit too strongly when I was photographing the pie with its top sour cream layer and I did a more careful search through old blog posts. Come to find, the Thanksgiving pies of 2013 never made it to the gallery!! I laughed out loud when I saw the image below…

…Because I’d just finished taking these photos.

By the way, I don’t mean to complain. There was clearly meant to be a 2020 version of this pie; I was happy to make it again, share it with some lovely family friends, taste it again myself (since I had no recollection of the taste from 2013. Weird right.) Plus you guys would never have gotten these sweet Pippa/Process Pics.

She is getting PRETTY good with a rolling pin, I will not lie. And check out this nifty pie rolling mat! Another embarrassing confession-from-a-pie-maker to add to the list in this post; I’ve never even seen one of these baking mats or surmised their existence. What a fantastic invention. And what fantastic bedhead.

By the by, the reason this pie was up for (re)consideration was when I asked the recipients for favorite pie fillings, the response was “chocolate, pumpkin, and macaroni and cheese”. Even I could not figure out how to combine all three of those, but the first two? YES.

This may be a good recipe to consider if you’re thinking of making something new and a bit different for your Thanksgiving this year. I always find most families have some pumpkin people and some chocolate people. And maybe some pumpkin-chocolate people. Make everyone happy. Reach out if you’d like the recipe.

The chocolate layer of the pie is the same cheesecake-y pumpkin filling shown above, just with melted chocolate added.

The striking profile you see below is achieved with multiple rounds of baking. The crust is partially pre-baked, the chocolate-pumpkin layer is baked alone for twenty minutes, then the plain pumpkin layer goes on top of that. It’s time consuming, but not too much trouble; just a lot of time all added up! The sour cream layer is poured on top of the cooled pie, which is then chilled for at least three hours before eating.

Moving on. Following the discovery of my startling omission, I was compelled to give the Pie Gallery a fresh update. It took a bit longer than I’m comfortable admitting and was probably the 567th most important thing on my to-do list last night, but it was rewarding in its own way. A few minor numbering errors were corrected and the Triple-Layer’s photo was added to spot 116, along with the Jellied Cranberry-Pecan Pie (117) that had been made at the same time. I also took the opportunity to add in the Mocha Ricotta Mousse Pie with Warm Mocha Sauce that my cousin Daniel and I collaborated on in the summer of 2019. It’s currently taking a high place of honor in spot #150 – the halfway mark of this project! Unfortunately for Dan (and for myself come to think of it) I have a feeling I’m yet missing one to two pies and that number may shift. It would be very, very cute, and very good for my storyline if the pie with Pippa’s name emblazoned on it (currently in spot #149) ends up being Pie 150. P.S. I know I care WAAAAAAAY more about any of this than I could ever imagine you would, dear reader. If you’ve already got the gallery page open in another tab and are trying to make sense of my ramblings…well, you’re my hero.

In conclusion, a few things you should know about the Mocha Ricotta Mousse Pie.

1) It was incredible.

2) It was actually fairly simple to make.

3) My cousin Dan has a fake celebrity chef/Instagram persona named “Chef Gusto” who wears a tall white hat, a fake mustache, and speaks with what can only loosely be called a French accent. So as you might guess, cooking with him is quite hilarious. If you want a good laugh and you’re reading this post within the week it was published, click here to view Chef Gusto’s Instagram Story from July 2019; he made it temporarily public for the enjoyment of Peace of Pie readers! Thanks Dan. Can’t wait for you to “teach me how” to make another pie sometime.

Below: serving suggestion for coffee lovers: Mocha Pie, Mocha Sauce, Espresso…what else could you want?

See you all in October. ❤

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A Subtle Hint of Chiffon

15 Saturday Sep 2012

Posted by jessica@peace-of-pie in Chiffon Pie, Chocolate Pie

≈ 1 Comment

Tags

chiffon, chocolate, mousse

When I made this Chocolate Mousse Chiffon Pie, my brother asked me to define what makes a pie classifiable as “chiffon.” I gave some weak answer detailing all of the steps that I took in order to produce said pie. He then ate a piece and described its deliciousness in terms like, “This pie is extra chiffony,” and, “What really makes this pie stand out is the subtle hint of chiffon…”

*Sigh*

I’ve since done some internet research and found that my original, long-winded explanation was basically correct. The thing about chiffon pies is that, by definition, they have many steps. And they are very, very chiffony.

TermWiki: Chiffon pie is created by starting with a custard base, and adding egg whites and gelatin to produce a light, fluffy texture.

American Heritage Dictionary: n.

  1. A fabric of sheer silk or rayon.
  2. Ornamental accessories, such as ribbons or laces, for women’s clothing.

adj.

  1. Of, relating to, or resembling the fabric chiffon.
  2. Made light and fluffy by the addition of beaten egg whites or gelatin: a lemon chiffon pie.

To make Chocolate Mousse Chiffon Pie, you need all of these things.

You also need a graham cracker crust to put them in, obviously.

Oh wait, you’re also going to have to make some coffee…as brewed coffee is one of the ingredients too…I told you this wasn’t going to be easy. Don’t come home from work and think you’ll get this puppy done in time to eat after dinner. No way, no how.

Phase one: coffee, chocolate, and butter in a saucepan.

After twiddling your thumbs and waiting for the chocolate to cool down, you can whisk in some egg yolks and vanilla. But then you should actually find something productive to do with your time, because you’re going to have to refrigerate it for a while, and then add gelatin heated with more coffee…and then let it cool again…yada yada yada.

The fun isn’t over yet. It’s time to beat the egg whites into a froth, and give thanks for your KitchenAid.

Gently fold the egg whites into the chocolate, reuniting them with their long-lost yolks.

Alas; there is no rest for the weary. Now you must wash your mixer’s bowl and beaters, go out to the barn and milk your cow, and whip some cream. Then, fold THAT into the filling.

The finished product: decadent, delicious, and decidedly chiffon in nature. My only concern was that it had some small lumps-it was more annoying visually than when actually eating it. If anyone has a tip for me on avoiding lumps in pies like this, I’d love to hear it!

So, in conclusion, the next time you have five or six hours to kill, make this pie for yourself!

For all my complaining-it was totally worth it.

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