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Everyone Loves Pie {Week 47}

chocolate pretzel pie

This past week was my younger brother, Dustin’s, birthday, so I made him a Chocolate Pretzel Pie! Yum. A little salty and a little sweet – the perfect combination! I posted this photo on Instagram a few days ago, and I have had several people let me know that they want to make this pie for Thanksgiving, and “please post the recipe on the blog soon!” Well friends, here you go! I hope it is a perfect ending to your Thanksgiving meal!


Chocolate Pretzel Pie

1 1/2 cups crushed pretzels
2/3 cup butter, melted
2 Tbs brown sugar
3 large eggs beaten
3 Tbs butter, melted
1/2 cup corn syrup
1 cup sugar
2 Tbs good quality bourbon
Chocolate Ganache:
1 cup semi-sweet chocolate chips
1/4 cup whipping cream
9-10 whole pretzels for garnish
In a medium bowl, combine the crushed pretzels,  butter and brown sugar.  Combine and mix thoroughly. Press this mixture in to a 9 inch, shallow pie pan and place in the freezer for 10 minutes to firm up.  Meanwhile, preheat your oven to 375 degrees.
In a separate bowl, combine the eggs, butter, and corn syrup. Then add the sugar.  Pour this into the chilled pie crust and place on a baking sheet.  Bake for 15 minutes at 375 then reduce to 350. Bake for 20-25 minutes until the pie is just set.
Allow to cool to room temperature.
For the ganache:  In a small saucepan over low heat combine the chocolate chips and whipping cream.  Stir periodically while the chocolate melts, whisking to remove any lumps if needed.  Allow to cool slightly until the chocolate reaches a thicker, pouring consistency.  Spread, using an off set spatula over the top of the cooled pie.  Place pretzels decoratively around the edge.  let the chocolate firm up a little bit before serving.
*** The original recipe calls for 2 Tbs of bourbon in the filling. I didn’t add it, but I’m sure it would be really good. You should probably go with the bourbon.
:: Carrie ::

Everyone Loves Pie {Week 41}

Peanut Butter & Chocolate ice cream pie

Peanut butter and chocolate. You can never go wrong with that combination. Ever.

Pie #41 was a peanut butter and chocolate ice cream pie, and it went to my sister-in-law Melissa, for her birthday! Melissa told me a while back, “I like pie…the kinds that are really bad for you.” Well, I’m definitely not claiming that this one is good for you, but it tastes really really good!

I don’t have a real exact recipe for this pie, because I sort of made it up as I went. I went to the grocery store knowing that I wanted to make Melissa an ice cream pie, and I basically just looked around the store for ingredients that I thought would taste good together. I knew that I wanted to make a cookie crust, and fill it up with ice cream, and I ended up going with oreos and peanut butter cup ice cream. But, the best part about making an ice cream pie like this is that the flavor combinations are pretty much unlimited!


Peanut Butter and Chocolate Ice Cream Pie


1 package of Oreos with peanut butter filling
1/2 gallon carton of Peanut Butter Cup ice cream (the one I used was called “peanut butter panic”)
1/2 stick of butter (or maybe a whole stick? Whatever you think)
1/4 cup of peanut butter
a bunch of cool whip
part of a Hershey’s extra dark chocolate bar
Crush up the oreos. I dumped them into a big ziplock bag and crushed them with my rolling pin. Melt the butter. Mix the oreos and butter together in a mixing bowl. I don’t really know exactly how much butter I used. Just add and mix until the mixture resembles something that you could press into a crust. Press the oreo and butter mixture into the bottom and up the sides of a pie plate, and then put it in the freezer for 15 minutes or so, until becomes firm. 
Open the carton of ice cream and let it soften just a little bit. Remove the pie plate from the freezer and scoop the ice cream into the cookie crust and spread it around evenly. Melt the peanut butter in the microwave until it is pourable. Drizzle the peanut butter over the ice cream and place the pie back into the freezer until the peanut butter hardens. 
Remove the pie from the freezer and top with a few scoops of cool whip. Or a lot of scoops of cool whip. Whatever you think. It’s your pie. Finally, chop up half of the Hershey’s bar and sprinkle it over the top of the cool whip, because it makes the pie look fancy. And, it tastes good! Put the rest of the chocolate bar in the refrigerator so you can eat it later. That’s definitely what I did!
Put the pie back into the freezer until you are ready to serve!
:: Carrie :: 

Everyone Loves Pie {Week 36}

crisp coconut and chobolate pie


We sure are blessed to have a lot of family and friends who don’t mind spending a few hours here and there helping us get all those small things done. It’s all those things that if they were left up to us would consume ALL our time, leaving us no time for anything else. It’s things like packaging greeting cards, and tying bundles of recipe cards together, and just getting everything all ready to go in general – so that when you buy something, it can go right in a box and be sent straight to you!

Every couple of weeks or so, it seems, we have what we’ve come to call “work days” where we welcome helpers to the barn to do just that – help us out! These groups mostly consist of aunts, neighbors, friends, and usually our moms as well. A lot of work gets done (Thank you guys!), but there is also a whole bunch of chatting, and laughing, and it seems like they always have a pretty good time! We compensate them for their work, of course, and we like to feed them lunch too!

This week’s lunch included a pie – a crisp coconut and chocolate pie to be exact. This recipe was passed down to me from…Martha Stewart, and it is super simple and easy to make. It only has four ingredients, but you’d never guess that if you didn’t know. It’s actually kind of fancy! A buttery crisp coconut crust, filled with a silky smooth chocolate ganache. Cut the pieces small – this one is rich!


Crisp Coconut and Chocolate Pie

For the crust:
4 tablespoons unsalted butter, softened
11 ounces (about 6 cups) sweetened shredded coconut

For the filling:
1 cup heavy cream
8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped


Preheat the oven to 350°F. In a mixing bowl, cut the butter into one-third of coconut until mixture forms a ball. Sprinkle the remaining two-thirds coconut over mixture and combine with your fingers.

Place a 9-inch pie plate on a baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.

Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.

:: Carrie ::

Everyone Loves Pie {week 18}

This pie is going places.

It’s a peanut butter chocolate chip oatmeal cookie pie, and it’s currently on it’s way to Brooklyn, New York to the awesome folks at the Etsy headquarters. It is absolutely true that we wouldn’t be doing what we do, or have been able to grow our business to where it is today without Etsy. When we opened up our little shop on the Etsy website several years ago I never dreamed that it would lead us to where we are today. Beth would tell you otherwise – she had this vision all along! I guess she was right. Being able to sell our creations to people all over the world has opened up so many doors for us, allowed us to quit our “real” jobs, and has made the dream of making a living on our art a reality. It’s pretty awesome that Etsy has given that opportunity to anyone and everyone who wants to take it.

Parts of our business have definitely expanded beyond the Etsy world, which we always wanted to happen. We have a booming wholesale business now, and we are doing custom design work for other companies, but Etsy will always be a part of what we do. In the past couple of years we have been honored to be the Etsy Featured Seller, and this past January they featured our story in the Quit Your Day Job section of the website. They have reached out to us for suggestions on improving the ins and outs of the site, which we thought was great. Not too long ago, Beth had a nice little phone conversation with the CEO of the company about our experience as an Etsy seller. And, just this past week, they featured our Best Mom card on the front page as the link to a whole selection of Mother’s day gift ideas. All of these little things have added to the wind in our sails, and we couldn’t be more grateful.

So, to all you guys and gals at Etsy, thanks for all that you do, keep up the great work, and enjoy the pie!


Peanut Butter Chocolate Chip Oatmeal Cookie Pie


1 single pie crust
2 eggs
3/4 cup sugar
3/4 cup dark corn syrup
1/4 cup butter, melted
3/4 cup rolled oats
1/3 cup shredded coconut
2 Tbs flour
1/4 cup peanut butter chips
1/4 cup chocolate chips
1/2 cup chopped pecans
1/2 tsp. vanilla


Preheat the oven to 375 degrees. Roll out the pie crust and fit it to a 9 inch pie plate. In a mixing bowl combine the eggs, sugar, corn syrup, and butter with an electric mixer, for about 30 seconds. Stir in the oats, coconut, flour, pecans, vanilla, peanut butter chips, and chocolate chips and mix well. Pour the filling into the pie crust. Bake on the center rack for 25 minutes at 375 degrees, and then rotate the pie 180 degrees and reduce the head to 350. Continue baking for another 20 to 25 minutes, until the center is set. Give the pie a nudge to check – the filling should not move in waves. Cool thoroughly before slicing.
:: Carrie ::

Everyone Loves Pie {week 6}

This week’s pie was a little bit different because, well, we shared it with about 150 of our closest friends.  This past Friday night the girls at Poppy threw us a little launch party to celebrate our new line of greeting cards, and it turned out to be a REALLY fun time.  Thanks so much to all of you who came, and to those of you who couldn’t come but wished that you could – we feel very much loved and supported!

So how do you make pie for a big crowd? The answer to that is lots of little tiny pies, of course. It took a team of us, and a couple of ovens, but we ended up with about 200 little pies.We served up four different kinds – pecan, chocolate, lemon, and blackberry, and they seemed to be a big hit across the board. A big thanks to Beth’s mom (thanks Jean!) for whipping up the lemon and blackberry versions.

My mom and I spent an afternoon making the pecan and chocolate pies. We used pieces and parts from a couple of different recipes, and made a few small adjustments, and they turned out pretty much perfect…

Tiny Pies

Crust (for 2 dozen tiny pies)

3 oz. cream cheese
1/2 cup butter
1 cup flour
Let the cream cheese and butter soften; blend together. Stir in the flour and mix until a dough forms. Chill in the refrigerator for 1 hour. Shape the dough into 2 dozen 1 inch balls and press into the cups of a mini muffin pan making sure the dough covers the bottoms and the sides of the cups. 

Pecan filling (makes 2 dozen)

1 egg
3/4 cup brown sugar
1 Tbs softened butter
1 tsp vanilla
dash of salt
1/3 cup of coarsely broken pecans
Mix all ingredients together and divide the filling among the 24 cups, filling each prepared crust. Bake in a 325 degree oven for 25 minutes until the filling is set and the crust starts to turn golden. Cool and remove from pans.

Chocolate filling (makes 2 dozen)

10 oz. bittersweet chocolate, finely chopped
3/4 cup whipping cream
1/2 cup milk
3 Tbs honey
1 egg, lightly beaten
In a medium microwave safe bowl combine chocolate, cream, and milk. Microwave, uncovered, for 3-4 minutes, or until chocolate is melted and mixture is smooth, stirring once each minute. Stir in honey. Place the beaten egg in a separate bowl. Gradually stir in the hot chocolate mixture into the beaten egg. Pour the filling into the prepared pie crusts. Bake in a 325 degree oven for 25 minutes until the filling is set and the crusts start to turn golden. Cool and remove from pans.


We made a few pies with a little bit of both the pecan and the chocolate fillings. I’d recommend that – they were fantastic!

:: Carrie ::