Black Cat Pie Recipes

CAT LADY QUILT PIE

Steps:

• Place the strawberries, chocolate, sugar, cornstarch and lemon zest in a large bowl and gently combine until the ingredients are evenly distributed. Set aside.
• Line a large work surface with parchment paper and lightly flour the paper. Roll out one ball of the Butter Pie Dough into an 11-by-14-inch rectangle. Gently roll the dough up around your rolling pin and transfer it to a 9-by-12-by-1-inch rectangular sheet pan. Unroll the pastry over the sheet pan. Alternatively, fold the pastry in half and then again in quarters, transfer to the sheet pan and unfold. Gently fit the pastry into the pan and up the sides. Tuck the edges under the side of the pan lip and trim. Transfer the strawberry-chocolate filling to the lined pan and distribute evenly. Place the filled sheet pan in the fridge while you complete the next step.
• For the decorations: To make the plain quilt squares, cut a ball of Butter Pie Dough in half and roll one half out to a 7-by-11-inch rectangle. Use a ruler and a crimped pastry wheel (see Cook's Note) to cut six 3-inch squares.
• To make the embossed quilt squares: Use the other half of the ball of dough to roll out a 5-by-9-inch rectangle. Place a doily (see Cook's Note) over the pastry and continue to roll the pastry until it is a 7-by-11-inch rectangle. Remove the doily. Use a ruler and the crimped pastry wheel to cut six 3-inch squares. Put the plain and embossed squares carefully on a sheet pan and return to the fridge while you create the other decorations.
• To make the cat and mouse decorations: Print the Cat Lady Quilt Pie Template (link below) and cut out the shapes with scissors.
• Roll out the Chocolate Pie Dough. Lay the front-view cat stencil on the dough and use a sharp knife to cut out a front-view cat; repeat to make 2 front-view cats. Lay the side-view cat stencil on the dough and use a sharp knife to cut out a side-view cat; repeat to make 2 side-view cats. Lay the 2-part mouse stencil on the dough and use a sharp knife to cut out 1 front-end mouse piece and 1 back-end mouse piece.
• To make the heart, flower, crisscross and letter decorations: Roll out one ball of Butter Pie Dough to a 12-inch circle. Cut out 12 hearts with a 1-inch heart cutter, 11 flowers with a 1-inch flower cutter and 20 crisscrosses with a 1-inch crisscross cutter. Use 1-inch M, E, O and W letter cutters to make 2 Ms, 2 Es, 2 Os and 2 Ws.
• To make the fishbone and dream bubble decorations: Using leftover Chocolate Pie Dough, cut a narrow strip of dough for the spine, approximately 1 inch long. Cut 2 narrow strips 1/2 inch long for the cross bones. Cut a triangle for the head of the fish with a 1-inch triangle cutter. Cut a 1/2-inch V shape for the tail.
• Use any leftover Butter Pie Dough to freehand a dream bubble that is approximately 2 inches wide and 1 inch high. Dampen the dream bubble lightly with a wet finger and assemble the fish on the dream bubble.
• Gently place the quilt squares on the filled pie one at a time, alternating the embossed and plain pieces.
• To assemble the decorations: Dampen the back of each decoration right before you place it on a quilt square. The decorations can be arranged in any order that you find appealing, but should be spaced so that patterns are not repeated directly beside each other. Leave one quilt square above a front-view cat quilt square open for the fishbone/dream bubble decoration.
• For the cat (side view): On a quilt square, place one side-view cat. Roll 2 small pieces of Butter Pie Dough to form the eyes and place on the face. Repeat on a second quilt square.
• For the cat (front view): On a quilt square, place one front-view cat. Roll 2 small pieces of Butter Pie Dough to form the eyes and place on the face. Repeat on a second quilt square.
• For the mouse: On a quilt square, place the front end of the mouse. Roll 1 small piece of Butter Pie Dough to form the eye and place on the face. Roll 1 small piece of Chocolate Pie Dough and place on the nose. Put the back end of the mouse on a second quilt square.
• For the heart pattern: On a quilt square, form 6 hearts into a circle. Place a flower in the middle. Repeat on a second quilt square.
• For the letters: On a quilt square, place one set of letters to spell out MEOW. Repeat on a second quilt square.
• For the flowers: On a quilt square, place 9 flowers in 3 rows.
• For the fishbone/dream bubble: On an empty quilt square above a front-view cat quilt square, place the assembled fishbone/dream bubble. Roll a few small pieces of Butter Pie Dough and place them above the cat's head leading up to the dream bubble.
• Place one crisscross cut-out on each spot where 4 quilt squares meet and where 2 quilt squares meet the border. Use the tines of a fork to create a decorative pattern around the edge of the pie. Trim any excess away from the border.
• To bake: Position a rack in the lower third of the oven and preheat the oven to 425 degrees F.
• Bake the pie for 12 minutes. Then, reduce the temperature to 350 degrees F and bake until the pie is golden and the filling bubbles thickly, another 50 to 60 minutes. Let cool for at least 2 hours before cutting to ensure that the filling is set.
• For the butter pie dough: Pulse the flour, sugar and salt in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter and shortening over the flour mixture. Pulse 4 to 5 times until the mixture resembles small pebbles with a few larger pieces.
• Sprinkle 6 tablespoons of the ice water over top. Pulse until the mixture starts to clump and comes together, 6 to 8 times. If the mixture does not clump, add more water 1 tablespoon at a time, pulsing 1 to 2 times between additions.
• Turn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring together in a ball. Divide the dough into 2 balls, wrap each tightly in plastic wrap and chill for 1 hour.
• For the chocolate pie dough: Pulse the flour, sugar and cocoa powder in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter over the flour mixture. Pulse 4 to 5 times until the mixture resembles small pebbles with a few larger pieces.
• Sprinkle 3 tablespoons of the ice water over top. Pulse until the mixture starts to clump and comes together, 6 to 8 times. If the mixture does not clump, add another tablespoon of water, pulsing 1 to 2 times.
• Turn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring together in a ball. Wrap tightly in plastic wrap and chill for 1 hour.

BLACK CATS

Steps:

• Cut licorice strands into 24 (1/2-inch) pieces for whiskers and 4 (4-inch) pieces for tails.
• Using icing to secure candies, make face on top of each cake roll. Use black gumdrops for ears, baking bits for eyes and nose, and licorice for whiskers. Poke licorice in back end of each for tail.
• Let stand 5 minutes to set.

BLACK-BOTTOM PIE

Steps:

• Make the crust: Stir together graham cracker crumbs, butter, sugar, and salt in a bowl. Press into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 30 minutes. Preheat oven to 350 degrees. Bake until crust is set and begins to turn golden brown, about 12 minutes. Let cool completely on a wire rack.
• Make the filling: Sift together sugar, cocoa powder, cornstarch, and salt into a medium saucepan. Gradually whisk in milk. Cook over medium-high heat, stirring constantly, until almost boiling. Reduce heat to medium; add chocolate. Cook, stirring constantly, until chocolate has melted and mixture is thick, about 2 minutes. Remove from heat; whisk in butter and vanilla until smooth. Spread chocolate mixture over crust. Refrigerate until cold and firm, about 1 hour.
• Make the topping: Prepare an ice-water bath; set aside. Sprinkle gelatin over 2 tablespoons cold water in a small bowl. Let stand until soft, about 3 minutes. Whisk 1/4 cup sugar, the cornstarch, and salt in a medium saucepan. Gradually whisk in the milk. Cook over medium-high heat, stirring constantly, until mixture is thick and boiling, about 5 minutes. Remove from heat; stir in gelatin mixture, and let cool completely. Stir in vanilla and rum. Briefly place pan in an ice-water bath to thicken slightly, if needed. Do not let it set completely. Set aside.
• Put egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-low speed until soft peaks form. Reduce speed to low; continue beating while you make syrup.
• Bring remaining 1/2 cup sugar and 3 tablespoons water to a boil in a saucepan, stirring to dissolve sugar. Brush down sides of pan with a wet pastry brush to prevent crystals from forming. Cook, without stirring, until syrup registers 240 degrees on a candy thermometer.
• Raise mixer speed to high, and beat egg whites just until stiff peaks begin to form. Immediately pour syrup into egg whites in a slow, steady stream near side of bowl, avoiding whisk. Beat until glossy and cooled, about 7 minutes.
• Fold meringue mixture into reserved gelatin mixture in 3 batches until just combined. Mound the mixture into the chocolate-filled crust. Refrigerate pie for 2 1/2 hours or overnight before serving.

BLACK CAT CAKE

Steps:

• Lightly dust your work surface with icing sugar, then roll out a quarter of the black fondant icing to the thickness of a £1 coin. Cut out two triangles for the ears and leave to dry overnight.
• Heat oven to 160C/140C fan/gas 3. Butter and line a 20cm round cake tin (about 7.5cm deep). Put the dark chocolate in a medium pan with the butter. Mix 1 tbsp coffee granules into 125ml cold water and add to the pan. Warm over a low heat until just melted - don't let it boil. Alternatively, melt in the microwave for about 5 mins, stirring halfway through.
• Mix the flour, bicarb and sugar with the cocoa powder. Beat the eggs with the milk. Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything together to make a smooth batter.
• Pour the batter into the tin and bake for 1 hr 25-1 hr 35 mins until a skewer inserted into the centre of the cake comes out clean and the top feels firm (don't worry if it cracks a bit). Leave to cool in the tin for 30 mins - the top may sink a little as it cools - then turn out onto a rack to cool completely. Cut the cake horizontally into three.
• To make the frosting, put the butter in a bowl and beat until light and fluffy. Gradually beat in the icing sugar and cocoa powder, then stir in enough milk to make the icing fluffy and spreadable. Sandwich the layers of the cake together using a small amount of frosting. Melt the chocolate in a microwave or small bowl set over a pan of simmering water, then stir it into the remaining frosting. Use the mixture to cover the sides and the top of the cake.
• Stick the black fondant ears into the top of the cake. Cut out two yellow or orange fondant circles to make the eyes and use the black fondant to make the pupils. Stick these onto the cake and add a heart-shaped jelly sweet for the nose. Use Pocky sticks, Matchmakers or liquorice cut into lengths for the whiskers.

BLACK CAT PIE

Steps:

• Melt the 2 stick of oleo and set aside.
• Beat the eggs until foamy.
• Mix in the four and sugars.
• Pour in oleo and bend well.
• Stir in chocolate chips and nuts.
• Fill the pie shell and bake at 325 degrees for 1 hour.

BLACK CAT POPS

Steps:

• Line a small baking sheet with parchment paper or a silicone mat. Set aside.
• In a food processor, combine the figs, almond butter and water. Blend until smooth, scraping down the side of the bowl as needed with a rubber spatula. Using a small ice-cream scoop, scoop 1 tablespoon of the fig mixture at a time and roll into 1 1/2-inch balls. Insert a lollipop stick into each fig ball.
• Place the chocolate chips and 1 teaspoon of the oil in a medium bowl. Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 2 to 3 minutes.
• Drop the fig balls into the melted chocolate and, using a fork, roll to coat evenly. Remove the fig balls, allowing any excess chocolate to drip back into the bowl, and place on the baking sheet. Refrigerate for 1 hour, or until the chocolate has set.
• Using a small pair of scissors, cut the fruit leather into small squares to make noses for the cats and triangles for the ears. Dip the ends of the ears in the leftover dark chocolate and stick them on the cats. Repeat with the squares for the noses.
• Place the white chocolate and remaining 1/2 teaspoon of the oil in a medium bowl. Place the bowl over a small saucepan of barely simmering water and stir until the chocolate is melted and smooth, about 2 to 3 minutes. Cool slightly. Transfer the chocolate to a piping bag fitted with a small plain tip. Pipe eyes and whiskers on the cats. Refrigerate until set, about 30 minutes.

NESTLE' TOLL HOUSE WALNUT PIE (AKA BLACK CAT PIE)

Steps:

• Preheat oven to 325 degrees.
• In a large bowl, beat eggs until foamy, beat in flour, sugar, and brown sugar until well blended.
• Blend in melted butter.
• Stir in Nestle' Semi-Sweet Real Chocolate Morsels and walnuts.
• Pour into pie shell.
• Bake 1 hour.
• Serve warm with whipped cream or ice cream, if desired.

GRAMAMA'S GREAT BLACK BERRY PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Press one crust into the bottom and up the sides of a 9 inch pie plate.
• In a large bowl, stir together the sugar, vanilla, maple syrup, cardamom and cinnamon. Stir in blackberries carefully until evenly coated. Pour into the pie crust. Cover with the top crust, and seal the edges. Cut a few holes in the top to vent steam.
• Bake for 45 to 50 minutes in the preheated oven, until the crust is golden brown.

BLACK CAT PIE

Steps:

• Melt the 2 stick of oleo and set aside.
• Beat the eggs until foamy. Mix in the flour and sugars. Pour in oleo and bend well. Stir in chocolate chips and nuts.
• Fill the pie shell and bake at 325 degrees for 1 hour.

BLACK CAT DIPPERS WITH PUMPKIN PIE DIP

Steps:

• Preheat oven to 400°. In a large bowl, beat cream cheese until fluffy. Add pumpkin, confectioners' sugar, pie spice and honey; beat until smooth. Cover and refrigerate until serving., Roll out each pie crust directly on an ungreased baking sheet to 1/8-in. thickness. Cut with a floured 2-in. cat-shaped cookie cutter, leaving at least 1 in. between cutouts. Remove excess crust and reroll scraps if desired. Beat egg, milk and food coloring; brush over cutouts. Combine sugar and cinnamon; sprinkle over cutouts., Bake until edges begin to brown, 6-7 minutes. Remove from pans to wire racks to cool. Serve with pumpkin dip.

BLACK BOTTOM PIE II

Steps:

• Soften gelatin in cold water. Melt chocolate chips in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Set aside to cool.
• Combine 1/2 cup sugar, cornstarch, and salt in a saucepan. Blend together milk and egg yolks, stir into sugar mix. Cook over medium heat, stirring constantly, just until mixture boils. Remove 1 cup of custard, and combine with chocolate: spread into baked pie shell. Stir softened gelatin into remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water, or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon. Combine chocolate & the reserved custard mix. Pour into baked pie shell.
• Stir softened gelatin into remaining hot custard mix. Stir in rum. Place pan in a bowl of ice water, or refrigerate. Stir occasionally, until mixture mounds slightly when dropped from spoon.
• Beat egg whites and cream of tartar until foamy. Beat in 1/3 cup sugar, 1 tablespoon at a time, and continue beating until stiff and glossy. Do not underbeat. Fold in chilled custard. Spread over chocolate mixture. Chill at least 3 hours or until set.