You Want Pies with That?

 


I am not thin, but I am beautiful.

When no one is looking, I steal tubs of butter off the table.

I take them to the basement to eat in private.

Once I ate a PIE.


  Mr. Beefy the Pug From Once I Ate a Pie by Patricia MacLachlan

 Who wouldn't love that poem?  Or the wonderful book it comes from,



 a collection of 14 adorable poems about different dogs, each told from the dogs point of view.  It is a great book for kids or for teachers/parents who are introducing kids to poetry.

Speaking of loving things, who doesn't love pie?  Certainly mot me.   I adore pie and this weekend I made two,  (much like the aforementioned Mr. Beefy I am not much for moderation).   The first pie is from Food 52 and is a food combination of utter awe inspiring brillance......  Macaroni and Cheese Pie.  The second pie is a delicious  old fashioned Peanut Butter Cup Ice Box Pie.   Both pies were really, really, really good (really).

Macaroni and Cheese Pie

1 frozen pie crust

Mac and Cheese Filling:

1 large Vidalia onion sliced

2 tablespoons olive oil

8 ounces elbow macaroni

4 tablespoons flour

4 tablespoons butter

2 cups milk

salt and pepper to taste

1 teaspoon dry mustard

2 cups grated sharp cheddar

1/2 cup goat cheese crumbled

1/2 cup panko bread crumbs

2 tablespoons minced parsley

2 teaspoons sage

1 teaspoon rosemary

1 teaspoon thyme leaves

1/4 cup Parmesan cheese, grated

Preheat oven to 375.

1. In a large skillet over medium-high, heat the olive oil and then add the onion slices. Stir until the onions have wilted, about 2 minutes, then reduce heat to medium low. Continue to cook, stirring occasionally, until onions have turned a rich, dark brown, about 30-40 minutes. Set aside.
   
2. While the onions are cooking, prepare the macaroni and sauce.  Boil the macaroni according to package directions.
   
3. In a medium saucepan over medium-high, melt the butter then whisk in flour. Continue whisking until the flour turns nut brown. Slowly whisk in the milk, then salt, pepper and dry mustard. Bring to a low boil. Stir in cheddar cheese and remove from heat.
   
4. Add drained macaroni to cheese sauce. Pour about half of the macaroni mixture into the pie shell. Spread the caramelized onions and goat cheese over the middle. Then top with the remaining macaroni.
   
5. In a small bowl, combine bread crumbs, herbs and Parmesan cheese. Sprinkle this mixture over the top of the pie. Bake the pie for approximately 15-20 minutes or until the cheese is bubbling and topping is browned. Allow to cool at least 10 minutes before serving.

Peanut Butter Cup Ice Box Pie

For the crust:
1-1/2 Sticks of unsalted butter
A box of Nilla wafers

For the filling:
1-1/2 8 ounce bars of cream cheese (softened)
3 tablespoons sugar
1/2 teaspoon vanilla extract
3/4 cups of heavy cream
1 bag of Reese's peanut butter cups (8 for the filling, 4 for the garnish--see below)
1 jar of creamy peanut butter (I like Skippy)

For the garnish:
4 peanut butter cups, chopped
Approximately 1/4 cup of unsalted peanuts, chopped

For the caramel sauce:
1 cup cold water
3 cups of sugar
2 cups of heavy cream (room temperature)

For crust

Pulverise Nilla wafers in the food processor and add 1 1/2 sticks melted butter to processor and combine until completely mixed.  Press into a glass pie dish and freeze.

For caramel

Over a low flame mix together the sugar and the heavy cream.  Continue mixing steadily until creamy brown, using a wet pastry brush, brush down the sides of the pan frequently to prevent sugar crystals. Always be careful with caramel as splatters are a definitely (and painful) possiblity.

Cool the caramel and pour into the pie crust. Place in freezer.

For the filling

Whip the cream until stiff peaks form and set aside.   In another bowl beat the cream cheese until fluffy, sprinkle in the sugar and beat again.   Add the peanut butter and vanilla and beat until well mixed.  Add the 8 chopped pb cups and combine thoroughly.

Put the filling in the crust and then top  with the remaining chopped peanut butter cups and then peanuts.