Crab Pie

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With all the time we’ve spending at home, we’ve done a lot more eating. We’ve gotten a bushel of crabs twice since the season has opened, and it’s not even Memorial Day. First world problems, right?

A bushel if blues usually constitutes one meal for our family, followed by a bunch of picking of the leftovers in the following days. We usually will take the legs and top shell off – making them easier to store in the fridge, as well as less mess and trash on your hands once picking commences.

I usually go for the standards when I have copious amounts of crab on my hands – my favorite crab cakes, cream of crab soup, creamy crab dip, Maryland crab soup. Sometimes I’ll go a little more out on a limb with something like crab pizza or a crabby Bloody Mary.…but crab pie? That’s a first for me.

I love savory pies – whether it’s a juicy tomato pie, or a quiche that’s chock full of roasted veggies and goat cheese. So, I was definitely down with the concept of a crab pie. Freshly picked crabmeat baked in a cheesy creamy custard base? Okay.

I’m happy to report it turned out to be a winner. If a crab cake and a bowl of crab dip were to have a lovechild – it would be this crab pie. It’s rich and filling, and super impressive. I served it warm, with a nice green salad to lighten and brighten – and it was a perfect meal.

Crab Pie

1 refrigerated pie crust
2 eggs
1/2 cup mayonnaise
1/2 cup half and half
1 tsp J.O. or your favorite seafood spice
4 oz. cheddar cheese, shredded
4 oz. swiss or mozzarella cheese, shredded
1 Tbsp finely chopped onion
1/2 pound lump crab meat, picked over for shells

Preheat oven to 350 degrees.

Roll out and place pie crust into 10-inch pie plate. Pierce bottom of crust a few times with a fork. Set aside.

In a medium bowl combine eggs, mayo, half and half, spice, cheeses, and onion. Mix until combined. Add the crabmeat and gently fold in until incorporated, being careful not to break up the lumps if possible.

Pour into pie crust and place in oven. Bake for about 40 minutes, until filling is set and top is golden brown.

Remove and let sit for about 30 minutes before cutting. Leftovers can be refrigerated for 3 days. Reheat in oven at 400 for about 10 minutes.

Chocolate Chiffon Pie

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Now that the holidays are over with and winter has REALLY set in – I’ve been having a hard time finding inspiration and energy…for anything! I have been trying to keep my spirits up, currently de-cluttering my studio room where I store all my props for the blog.

It’s a good idea to do a cleanse once in a while. I mean, how many shrimp cocktail dishes can one person possibly need? I have accumulated so many things over the last couple years at yard sales and the Op Shop, I didn’t even know what I had in there.

I came across a stash of some of my favorite cookbooks, cracked a few of the bindings, and felt instantly inspired to get in the kitchen. Which, I hadn’t felt in a while. It felt good. So, I went with it. And, this delectable Chocolate Chiffon Pie is what resulted from my efforts.

Chiffons are a rich, yet light and airy concoctions. Traditionally made by egg whites being beaten until stiff, then folded into a gelatin based mixture. In this case chocolate is the additive (although fruit chiffons are also divine), and it’s poured into a gingersnap crust and refrigerated until set. A dollop of fresh whipped cream on top, and a sprinkle of chocolate shavings finish each piece off just before serving.

Shoutout to Martha Hall Foose and both of her wonderful books (“Screen Doors and Sweet Tea” and “A Southerly Course“), which managed to light a fire in my heart and under my ass this week. Gonna try to keep it up, guys! Stay tuned.

Chocolate Chiffon Pie

FOR THE CRUST:
1 3/4 cups gingersnap crumbs
2 Tbsp butter, melted
1 Tbsp granulated sugar

FOR THE FILLING:
2 1/4 tsp unflavored gelatin (1 envelope)
1 cup whole milk
1/4 cup unsweetened Dutch-processed cocoa powder, sifted
1/4 cup plus 2 Tbsp granulated sugar
1 pinch salt
4 large egg yolks
3 large egg whites, at room temperature
1 teaspoon vanilla extract
1 cup heavy cream
1 tablespoon confectioners’ sugar
semisweet chocolate, for garnish

Heat the oven to 325°F

Make the crust by combining the gingersnap crumbs, butter, and granulated
sugar. Press the crumb mixture into a 9-inch pie pan and bake for 6 minutes. Remove and cool on a wire rack.

Make the filling by mixing the gelatin with 1/2 cup cool water and let sit
for 5 minutes until the gelatin softens and blooms.

In a medium saucepan set over medium-high heat, bring the milk, cocoa, 1/4 cup of the granulated sugar, and the salt just to a simmer, stirring constantly. Remove the pan from the heat and add the gelatin, stirring until the gelatin is completely dissolved.

Put the egg yolks into a medium bowl and beat lightly. Gradually, in a slow stream, add 1/2 cup of the chocolate mixture to the egg yolks while whisking continually. Pour the chocolate-egg yolk mixture into the pan with the remaining chocolate mixture. Cook, stirring constantly, over medium heat until slightly thickened, about 8 minutes. Remove from the heat and let cool for about 30 minutes, until barely warm.

Using an electric mixer, in a large bowl, whip the egg whites to soft peaks. Add the remaining 2 tablespoons granulated sugar and the vanilla, and whip to stiff peaks. Gently fold the cooled chocolate mixture into the meringue in three additions.

Spoon the chocolate mixture into the cool pie crust. Cover and refrigerate for 2 hours.

Whip the cream with the confectioners’ sugar. Place dollops of cream over the pie. Grate chocolate over pie just before serving.

Source: A Southerly Course by Martha Hall Foose

Mocha Mud Pie

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Summer is winding down to a close here in our little beach town. We’ve been out and about in the boat and on the beach quite a bit this summer. So, there hasn’t been a ton of time for blogging. But, with the changing of the seasons I find myself wanting to be in the kitchen more. My pantry is seriously depleted, I’ll no doubt be taking a trip to the big city to restock soon. Winter is coming!

Perry’s Ice Cream reached out to me earlier this summer, about teaming up to spread the word that their ice cream is now available in Virginia Wegman’s locations – which, is always one of my favorite locations to stock the pantry…

I’ve had this frozen Mocha Mud Pie in my head for a long time, an homage to the dessert found at TGI Friday’s in the 90’s. When I tried their Cold Brew Coffee & Cream variety, I knew it would be the perfect fit for this cool & creamy dessert!

So many of the recipes I’d come across used instant pudding mixes and Cool Whip, and you guys know homey don’t play that. So, I kinda did my own thing. I went with an Oreo crust, then the coffee ice cream, and sealed the deal with a layer of mocha mousse. A quick refreeze, slice, and top with hot fudge and sliced almonds – for a little crunch.

Little squares of Heaven, I tell ya…the perfect sweet treat to send off summer!

Mocha Mud Pie

For the mocha mousse:
4 egg yolks
1/4 cup granulated sugar
1 cup heavy whipping cream
1 cup semi-sweet chocolate chips
2 tsp instant espresso powder
1 1/2 cups heavy whipping cream

For the pie:
18 Oreo cookies, pulsed in food processor until crumbs
3 Tbsp butter, melted
1.5 quarts coffee ice cream (softened)
hot fudge sauce, for topping
sliced almonds, for topping

Line a 11×7 glass pan with aluminum foil, and a layer of non-stick spray. Combine cookie crumbs and butter in food processor until combined. Press evenly into the bottom of the baking dish to form the crust. Set aside.

To make the mousse, beat egg yolks in small bowl with electric mixer on high speed until thick and lemon colored. Gradually beat in sugar.

Heat 1 cup whipping cream in small saucepan over medium heat until hot. Gradually pour half of the hot cream into egg yolk mixture, whisking well; stir back into hot cream in saucepan. Cook over low heat about 3 minutes, stirring constantly, until mixture thickens (do not boil).

Combine espresso powder with 1 tablespoon hot tap water and add to mixture, as well as the chocolate chips, stirring until melted. Cover and refrigerate about 2 hours, stirring occasionally, until chilled but still soft. Towards the end of the cooling, take out our ice cream to let it get soft and easily spreadable.

Finish up the mousse by 1 1/2 cups whipping cream in bowl of electric mixer on high speed until stiff. Add 1/3 of whipped cream to the chilled chocolate mixture, whisking to combine and lighten. Gently fold in the remaining whipped cream until combined.

Assemble the pie by spreading a thick ice cream layer evenly over the crust, then topping with the mousse mixture and spreading evenly. Cover with plastic wrap and freeze for 2 hours before serving.

To serve, slice into squares (using a hot knife helps), and top with a generous portion of hot fudge and sliced almonds.

Makes around 16 squares.

Disclaimer: This post is sponsored by the good folks at Perry’s Ice Cream. As always, all thoughts and opinions are my own.

Sweet Potato Pie

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Sweet Potato Pie

Have you guys ever had sweet potato pie? It’s pumpkin pie’s “Black Sheep” cousin. It sounds kind of weird in theroy, but upon first bite you discover it’s absolute deliciousness. A little bit lighter and less filling than pumpkin pie, but still just as festive for Fall.

We grow lots of sweet potatoes here on Virginia’s Eastern Shore – most notable, a white-fleshed sweet potato variety called Haymans. You rarely find them off of the Eastern Shore because they’re in such high demand with the locals. I still haven’t been able to get my hands on any this year…I’m hoping to track some down before next week for Thanksgiving, so keep your fingers crossed for me!

If you’re worried it might take more time and effort than a pumpkin pie, don’t be – it’s just as easy, with an even shorter ingredient list. It’s one of those recipes that the little ones like to help make too! Plenty of stirring and whisking involved. It may seem strange that there’s no brown sugar or nutmeg – but just go with the lemon extract. It adds such a bright note to the sweet potato, and really makes it sing.

So, if you’re looking for a new dessert that’s still traditional – you’ve found it. The perfect addition to your holiday Thanksgiving table that everyone is sure to enjoy! Have a great weekend, everyone.



Sweet Potato Pie

2 cups sweet potato puree* (about 3 medium sweet potatoes)
3/4 cup granulated sugar
1 (12 oz) can evaporated milk
2 eggs, beaten
1 Tbsp flour
1 tsp lemon extract
1 unbaked pie shell

Preheat oven to 350 degrees.

Combine sweet potato puree, sugar, evaporated milk, eggs, flour, and lemon extract in a large bowl. Whisk until combined and smooth.

Pour into pie shell and bake for around 50 minutes, until crust is golden brown and the filling doesn’t jiggle.

Remove from oven to cool to room temperature before serving. Or refrigerate for a chilled pie.

* To make the sweet potato puree: Pierce sweet potateso in a few spots with a fork and microwave at high power for about 10 minutes or roast at 350° for about 1 hour, until tender. Let cool slightly, then peel and puree in a food processor.

Source: Mrs. JoSue