P: Two More PIE Reviews: Strawberry Yogurt Pie & Chocolate Chip Cookie Pie (aka Toll House Pie)

This pretty looking pie was a disappointment with its bullet hard fruit mixed throughout.

Do you ever pick up the wrong brand or flavour of a product when grocery shopping?  I do. And I am not sure how that happens.

I know that the only yogurt I will eat is Greek.

So when I opened the refrigerator and saw a BIG container of regular strawberry yogurt, I wondered two things.

1. Did I buy THAT container of yogurt?
2. What am I going to do with it?

Off to Google I went looking for a pie that includes yogurt. And I took this strawberry yogurt pie to a meeting where amongst other things we celebrated a birthday (LaRee’s).

Only three ingredients were needed which I had on hand.

• 2 cups strawberry flavored yogurt
• 1 1/2 cups  frozen whipped topping, thawed
• 1 cup strawberries, sliced or chopped

Mix all this together and put it into 9 inch prepared graham cracker crust.

My Tips and Observations:

1. It took at least an hour to thaw enough to eat, not the stated 10 minutes.
2. The first time I made this, I put the contents into a 6 inch graham cracker crust. So by adding 1 more cup of yogurt, 3/4 cup off whipped topping and 1/2 chopped strawberries  I had enough for two pies.
3. For the 1st pie I sliced the strawberries. Big Mistake. Even after an hour they didn’t really thaw and were difficult to chew.
4. For the 2nd pie I chopped the strawberries. Even though the bullet-hard pieces of fruit were smaller and easier to eat, this hard texture detracted from the pleasure of eating the rest of the contents.
5. If you want to eat a frozen pie, go make this Raspberry Freeze pie. It won’t disappoint.

Your Turn . . .  Have you ever made a  frozen pie before? If yes, what are your tips and observations?

Related Article . . . Strawberry Greek Yogurt Icebox Pie (familyfocusblog.com)

Related Post from Fruitfulwords . . .  First Three Pies: Fruit, Nut, & Frozen

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This 2nd pie, the Toll House Pie – is a keeper. I also made this for a birthday, Pastor Bill’s 80th.

A chocolate cookie served in a pie crust? Surprisingly this was a taste hit!

This lovely pie took 10 minutes to assemble. Below are the ingredients and directions.

Ingredients

• 1 cup butter, melted and cooled
• 1 cup walnuts, chopped
• 2 eggs
• 1/2 cup white sugar
• 1/2 cup brown sugar, packed
• 1/2 cup all-purpose flour
• 1 cup chocolate chips
• 1  9-inch pie crust (I used a deep-dish crust.)

Directions

1. Preheat oven to 325 degrees F. 
2. In a small bowl melt 1 cup of butter. Pour into a coffee cup so it can cool faster. By time you get to step 6, it should be cool enough to add to your mixture.
3. Chop walnuts. Put aside.
4. In a large bowl, beat eggs until foamy. You can use a hand mixer. I used a fork.
5. Add both sugars and flour. “Fork” or beat until well blended.
6. Blend in the melted butter. This turned the dough into a liquidy pie mixture instead of being a cookie dough.
7. Stir in the chocolate chips and walnuts.
8. Pour batter into one unbaked 9 inch pie shell. 
9. Bake in preheated oven for 55 to 60 minutes.
10. Cool on wire rack.
11. Put into a carry bag with paper plates and forks to transport to the restaurant. Bring it out at the end of the meal. And after singing “Happy Birthday,” serve to the group.

My Tips and Observations

• I think a better name for this is Chocolate Chip Cookie Pie. This is exactly what you are eating , a gooey, delicious slice of cookie.
  
• Use a deep dish crust as this recipe makes enough to fill one.
• Be creative in the flavour of chocolate chips you use. I used dark chocolate morsels. And oh my, it was DELICIOUS.
• Since these morsels are BIG when compared to the regular chocolate chips, the globs of chocolate spread throughout the pie were also BIG.
• You don’t really taste the crust except for the edges. So a bought crust is perfectly fine.
• The crust acts like an edible plate for this gooey pie.
• If you buy frozen pie shells, you don’t have to thaw it first. I didn’t. I baked it, about 5 minutes, while I was assembling the recipe. I didn’t even preheat the oven. I turned it on to 325 and stuck the crust in there.
• This is a RICH pie. I cut the pie into 8 slices. I think having half a slice would have been perfectly satisfying.
• To cut back on the rich taste, next time I will use 3/4 or maybe even 1/2 cup of butter. And I am not sure that you have to melt the butter. You probably could just use softened butter. When I try this, I will make a note here as to the results.

Your Turn . . .  Have you ever made a Toll House pie before? If yes, what are your tips and observations?

Related Article  . . . The Chocolate Chip Cookie Was Invented By Accident (businessinsider.com)

Related Posts from Fruitfulwords . . . 

• D: DESSERT is DARK Chocolate Cream Pie
• First Three Pies: Fruit, Nut, & Frozen
• Man Cannot Live On Chocolate Alone; But Woman Sure Can
• S’mores Pie Is a Good Substitute When You Can’t Fire-Roast Your Own (recipe included)

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NOTE: This post is written for the Blogging From A to Z Challenge. There are 22 categories and my category is MI = Miscellaneous.

During the month of April I will post 26 times finishing up posts that have been in my draft fie for at least a year. For a list of all the posts go to the A-Z button on my header.

Today’s letter is P. The topic is a PIE review, in fact, two of them!