Peanut Butter Chocolate Chunk Cookie Sundae Pie

  

This weekend I was feeling like making us something pretty decadent as a weekend treat for our Saturday night movie night.  We were going to watch Grease again for the umpteenth time, well a toss up between that and America Graffiti  . . .  so I decided to make us a dessert that would be completely at home with groups of teenagers congregating in soda shops!  Meet Peanut Butter Chocolate Chunk Cookie Sundae Pie. (Don't try to say that too quickly!)

 

I guess we kind of had a soda shop when I was a teenager.  It was the old Shaker Restaurant in Middleton, Nova Scotia, Canada.  It was on the main street in the middle of town, right next to the Capital Movie Theatre.

 

It was the place to congregate after school, on the weekends, etc.  It was called the Shaker restaurant because the whole wall behind the ice cream counter was filled with shelves holding the largest collection of salt and pepper shakers anyone had ever seen. Their main waitress looked like someone from the 1940's, right down to her Victory Rolls.  I thought she was rather cool.

 

The most I could ever afford to get there was a coke and sometimes a friend and I would share a plate of chips. My allowance was not very much, and if I wanted to be able to afford to go to a movie or to a school dance, it didn't allow for a lot of other things.  The Shaker Restaurant was the place to see and be seen however.

 

It has been a Chinese Restaurant for at least 35 years now and the movie theatre is no more as well. Its a diner/pub, called what else but  . . .  The Capital.  They serve free Christmas Dinners on Christmas Day for those on low incomes and homeless people. My daughter loves to go there and celebrate birthdays with her friends.  I, myself, have never eaten there.

 

Anyways, back to this pie!  This is one heck of a gorgeous dessert and a real blue moon treat.  Its a huge peanut butter cookie that  is stogged full of semi sweet chocolate chunks and baked in a skillet.

 

Incredibly edibly moreish on its own of course, but why stop there.   Topped with ice cream and your favourite toppings it becomes the ultimate dessert!

 

Today I used Clotted Cream Vanilla Bean Ice cream and running with the peanut butter flavour and my North America spirit, warmed Bonne Maman Strawberry Conserve . .  . only on half the ice cream.

 

The other half of the ice cream was topped with a drizzle of warmed Bonne Maman Hazelnut & Chocolate Caramel spread  . . .  in for a penny in for a pound!

 

I sprinkled some chopped dry roasted peanuts on top because they are sundaes after all . . .  and what's a sundae without some chopped nuts!

 

You could of course do just strawberry jam . . .  or just caramel sauce  . . .

 

Or you could just use a hot fudge sundae sauce . . .

  

I can guarantee whatever you choose to top this with, you are going to definitely ENJOY this immensely.  Trust me on this.  Unless you don't like peanut butter that is, and I, for the life of me can't understand how anyone wouldn't love peanut butter, especially in cookie form!

Yield: 8

Author: Marie Rayner

Peanut Butter Chocolate Chunk Cookie Sundae Pie

Your favourite cookie in a pie,  served warm and topped with vanilla bean ice cream along with your favourie toppings.

Ingredients:

For the cookie pie:

• 120g butter, softened (1/2 cup)
• 100g soft light brown sugar (1/2 cup)
• 95g of granulted sugar (1/2 cup)
• 1 tsp vanilla extract
• 1 large free range egg
• 90g of your favourite peanut butter, crunchy or smooth (1/2 cup)
• 210g plain l flour (all purpose 1 1/2 cups)
• 1 tsp bicarbonate of soda (baking soda)
• 130g semi sweet chocolate chunks (3/4 cup)

To serve:

• vanilla bean ice cream
• strawberry jam, lightly warmed
• chocolate caramel sauce, lightly warmed
• chopped roasted peanuts

Instructions:

How to cook Peanut Butter Chocolate Chunk Cookie Sundae Pie

1. Preheat the oven to 180*C/350*F/gas mark 4.  Butter a 10-inch oven proof skillet.  Set aside.
2. Cream together the butter, both sugars and the peanut butter until light and fluffy.  Beat in the egg and vanilla. Sift together the flour and soda.  Add to the creamed mixure and stir in until well combined. Stir in the  chocolate chunks.  Press into the prepared skillet.
3. Bake in the preheated oven for 25 to 30 minutes until golden brown and set.  Remove from the oven and let cool in the pan for 10 minutes before cutting into wedges to serve.
4. Top each warm cookie wedge with some icecream, your favourite toppings and some chopped nuts.  Delicious!

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Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

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You could bake this in a large ten inch tart tin with removable sides as well if that is what you have.  Heck, if you wanted to you could make individual cookie cups and divide it between muffin cups and bake it that way. In that case you would only need to bake it for 10 to 15 minutes.  Enjoy!

One thing is for sure . . .  warm peanut butter cookies,  strawberry jam, chocolate chunks,  chocolate caramel sauce and ice cream all go togeher like Rama lama ka dinga da dinga don!  Shoo-bop sha wadda wadda yippity boom de boom!  Maybe it might be love.  (You're welcome!)

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Impossible Pumpkin Pie (from scratch)

 

Its funny how your tastes change when you get older and all grown up. When I was a child pumpkin pie was at the bottom of the list when it came to pies that I enjoyed.

 

I come from a long line of pie aficionados!  We love pie in our family and we always like to say that if it is in a crust we are the first in line to enjoy.  Although I wasn't terribly fond of Pumpkin Pie growing up, I still ate it because well . . .  it was a pie!

 

I have come to really enjoy the flavour of pumpkin pie as an adult . . .  with its rich velvety texture and those warm baking spices  . . .

 

I think perhaps what did not endear me overly much to it as a child was the fact that the crust never quite baked properly and could often be a bit doughy rather than crisp. 

 

Impossible pies are not technically pies . . . but rather velvety smooth custard desserts that separate into a thin crust like bottom and a rich flavourful topping . . .  baked in a pie dish and shaped like a pie.

 

Normally they use a baking mix but this one doesn't. It uses a mix of flour, baking powder and warm baking spices.  These are beaten into a rich pumpkin and egg custard mixture  . . .

 

then the whole thing is poured into a buttered pie dish and baked.  I quite like this version of pumpkin pie  . . .

 

Its rich and velvety  . . .  that custard is dense and filled with lovely flavours  . . .

 

Creamy pumpkin  . . .  cinnamon, allspice, nutmeg, ginger  . . .

 

Its just plain delicious!  But what I like even more is its ease of creation . . .

  

You can't ask for much easier than beat, pour and bake!

 

The hardest part is waiting  . . .  while the smell of those warm baking spices makes your whole home smell like, well . . . . Grandma's Kitchen and Home Sweet Home!

   

It needs nothing more than a garnish of softly whipped cream to lift it to perfection!

Yield: 8

Author: Marie Rayner

Impossible Pumpkin Pie

Perhaps one of the easiest pumpkin pies you will ever make. Simply stir everything together and bake.  It magically forms a light crust on the bottom as it bakes, with a dense, creamy and beautifully spiced pumpkin filling

ingredients:

• 70g plain flour (1/2 cup)
• 3/4 tsp baking powder
• 1/8 tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 150g caster sugar (3/4 cup)
• 3 TBS butter, softened
• 2 large free range eggs
• 1 (425g) tin of pureed pumpkin (15-oz tin)
• 250ml single cream (1 cup light cream)
• 1 TBS pure vanilla extract
•  lightly sweetened whipped cream to serve

instructions:

How to cook Impossible Pumpkin Pie

1. Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 inch pie glass pie plate really well with butter. Set aside.
2. Sift together (in a small bowl) the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg.
3. Cream together the butter and sugar.  Beat in the eggs.  Stir in the pumpkin, cream and vanilla.  Stir in the dry ingredients, beating them in well until the  mixture is smooth.  Pour the mixture into the prepared pie dish.
4. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted in the centre comes out clean. Allow to cool completely on a wire rack and then chill for several hours prior to cutting into wedges to serve.  Garnish with whipped cream to serve.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it #EnglishKitchen

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Todd really loves this dessert.  He loves anything that even remotely resembles custard!  If this type of pumpkin pie isn't your thing, I have a few others to choose from. 

 

Sheet Pan Pumpkin Pie.

 

 

Pumpkin Crumb Pie. 

 

Maple Pumpkin Pie. 

You are now spoilt for choice!!  I highly recommend them all!

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Raisin & Sour Cream Meringue Pie

 

This recipe for this delicious pie has been sitting in my big blue binder for nigh onto 40 years or so now. Yes . . .  unfortunately I AM that old!  I don't know how it happened either  . . .

 

My father's favourite pie has always been raisin pie.  But by that I mean the old fashioned two crust raisin pie, with a rich and sweet sticky raisin filling.  I confess to having a certain fondness for it myself.  We are real pie aficionado's in my family. If its in a pie, you can be certain we will be crazy about it . . .  within reason of course.   Let it suffice to say that (up to this point) I have never met a pie I did not like!

  

You will need a baked 9 inch pie crust for this pie.  I used my Butter & Lard Pastry for this.  (Scroll down the page.)  Its my favourite pastry recipe.

 

The filling is very easy to  make. It is a lovely and lush basic cream filling made with sugar and milk, egg yolks, etc.  and flavoured with a tiny bit of nutmeg.

 

Add to that an abundance of sticky sweet raisins  . . .  and at the very end, a quantity of sour cream . . .  and you have a really delicious filling. 

 

Gilding the top is a three egg white meringue, nice and fluffy and tall, just like what you might see in am American Diner!

 

Ideally you should chill it in the refrigerater  for at least 3 hours prior to cutting it, but the light was fading and I needed to take a picture of it while I still could.  

 

I really hate the way the light changes in the colder months  . . .  it means I have to take my photos earlier and earlier in the day.  I suppose I should have left it in the refrigerator overnight and taken the photos in the morning, but  . . . 

 

I promised to show you the recipe today!  I will take another photo of it all set up tomorrow and add it to the end of this post  . . .  so you can see how lovely it really looks.

 

That's not to say that these aren't drool worthy photos anyways . . .  because they surely are.

 

Todd is actually eating a piece as I write this and he has just exclaimed about how delicious it is!

  

I call that a win!  Oh, I do hope I can resist this . . .  but somehow I don't think I will really be able to.  I don't think I have enough willpower!

Yield: 8

Author: Marie Rayner

Raisin & Sour Cream Meringue Pie

A lush sour cream filling dappled with soft plump raisins. This is pretty wonderful.

ingredients:

For the filling:

• 135g caster sugar (3/4 cup)
• 4 TBS cornflour (corn starch)
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 480ml whole milk (2 cups)
• 3 large free-range egg yolks slightly beaten
• 230g raisins (1 1/2 cups)
• 120g sour cream (1 cup)

For the meringue:

• 3 large free-range egg whites
• 1/4 tsp cream of tartar
• 6 TBS caster sugar

You will also need:

• 1 baked 9-inch pastry pie shell

instructions:

How to cook Raisin & Sour Cream Meringue Pie

1. Combine the sugar, cornflour, salt and nutmeg in a saucepan. Stir in the milk, blending all of the ingredients together until smooth. Cook, stirring constantly, over moderate heat, until the mixture comes to the boil. Boil for a minute and then remove from the heat. Temper the egg yolks with about a quarter cup of the hot mixture. Whisk this back into the remaining mixture in the saucepan along with the raisins. Cook until the mixture bubbles. Remove from the heat, stir in the sour cream to combine and then pour the whole lot into the baked pie crust.
2. Preheat the oven to 200*C/400*F. gas mark 6.
3. In a clean bowl, and with clean beaters, beat the egg whites and the cream of tartar together until soft peaks form. Gradually add the sugar, still beating, one tablespoon at a time, beating at high speed until stiff peaks form. Spoon over the hot filling in the pie, spreading it all the way to the edge of crust to cover completely. Place on a baking tray and bake in the heated oven for 8 to 10 minutes until golden brown. Cool on a wire rack and then in the refrigerator for 2 to 3 hours before serving.

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With its crisp flaky crust, lush creamy filling studded with raisins and its sweet and fluffy golden brown meringue topping, this is a real winner of a pie!  I hope you will make it. I guarantee you won't be disappointed! 

Now that it has had overnight to set up. 

 

Now doesn't that look great??? I can promise you that it is!

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