Category Archives: Dessert

Best Pie In America 

Did you ever wonder where the best pie in America is? I’m sure you didn’t drop everything and go looking for it, but it’s out there. I mean really out there! What if I told you it’s located in the middle of the mountains of upstate New York. It’s in the heart of the high peaks region of the Adirondack Mountains. I’m talking about the Noon Mark Diner in Keene Valley NY.


This small but busy diner boasts of the best pies and they can back it up! I’ve known about the Noon Mark Diner for many years. I grew up in upstate New York and spent many of those years in the Adirondacks. I’ve even climbed most of the 46 largest peaks!

People coming through this small town of 207 full time residents are usually hikers, nature lovers, or vacationers on their way to Lake Placid located less than 20 miles away. Hikers in particular get hungry and cold. The Noon Mark Diner is like an oasis in the middle of these mountains. Like any diner, customers come in for a piece of pie and a hot cup of coffee. This is how they also found out that the Noon Mark Diner pies are on a whole different level of pies! The word got out and this little diner has never been the same.

The Noon Mark Diner is still a great old fashion diner, with a big pie making operation. Mail order keeps them busy along with the constant stream of walk-in customers.  

Last summer, my wife and I spent a few days in Lake Placid. On the way back, we stopped for lunch at the diner. I had a cup of soup and a BLT. I wanted a classic diner sandwich. The soup and BLT did not disappoint! Of course I had a piece of pie! They have so many choices but I went with the classic apple crumb. Sometimes the basic is the best. The crust was both flakey and tender. The crumb was a perfect crunch and sweet. The apple could have been picked off a tree in the back of the diner and baked right away. That’s how fresh it tasted.


I didn’t stop with just a piece of pie. I left Noon Mark Diner with five full pies of different flavors to bring home!  

Check out their website: NoonMarkDiner.com

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S’mores Pie


So I have this awesome chocolate cream pie recipe. I have been making it for my family every Thanksgiving over the past several years. I decided now was the time to take it to another level. This is when I changed it to the S’mores Pie and I’m giving you the recipe!
I grew up in front of camp fires every summer. Of course we had marshmallows on a stick. My favorite thing to do was stick the marshmallow right into the flame and charring the shit out of it. I look at it as my beginning of entertaining with food!
With this recipe, I pay homage to all those summer nights.

S’mores Pie
• 2 cups of milk warmed
• 11.5 oz. package of Guittard Extra Dark Chocolate baking chips
• 4 egg yolks
• ½ cup of sugar
• ¼ tsp. salt
• 1/3 cup corn starch
• 1 tsp. vanilla extract
• 9” graham cracker crust (Keebler Ready Crust)
• 2 cups mini marshmallows
As you’re warming the milk in a medium sauce pan, melt the chocolate in a double boiler. Just put the chocolate in a small metal bowl and place over a small pot of boiling water. You want to use good chocolate. Chocolate is the leading man in this recipe. All those summer nights of making s’mores in front of the camp fire, I was eating the extra pieces of chocolate that were sitting on the picnic table.
In another bowl, whisk the egg yolks with the sugar until they look a little pale. Not as pale as an open casket wake. When you pick up the whisk you should be able to write your name or favorite swear word with the mixture drizzling off.
Add the salt and the corn starch. Now add the warm milk. Please make sure it’s not too hot or cold. Bad things can happen! Place the entire mixture back into the sauce pan you used for the milk. Add your melted chocolate to the mixture.
Place over medium heat and stir. I mean stand there and only stir. Do not stop stirring; I don’t care if you have to go to the bathroom! And don’t stir too fast. A nice leisurely stir. It will take a little time. Cross your legs and stir! As the pudding cooks, it will come together and thicken. When it has become a boiling, molten, chocolate magma, take it off the heat. Stir in the vanilla extract.
Pour the pudding into the crust. I’m a savory Chef so I don’t mind buying one of those Keebler Ready Crusts. The filling and topping are the stars in this story! Let’s face it we eat S’mores for the chocolate and marshmallow. We just use the graham cracker as a way to hold it and keep the gooey goodness together.
Add the marshmallows on top of the pudding. It takes about 2 cups of marshmallows. I love marshmallow, so feel free to add more then 2 cups. However, make sure each and every one is touching the chocolate.Leave on the counter to cool for about an hour before covering it with that plastic cover they give you with the ready crust. Put in the fridge and let it chill for at least 4 hours. If you make the pie in the morning it will be perfect by dinner.
Now take a blow torch or kitchen torch and brown the top of the marshmallows. If you want, burn a few. Now sit in front of the fire and enjoy!

Have Lot’s of Leftover Halloween Candy? Make Cheesecake

LHC Cheesecake

Every year my wife and I argue about how much Halloween candy to buy. Our neighborhood feels like Halloween central. We literally get hundreds of kids! When she buys the candy, I claim she didn’t get enough. When I buy the candy she yells that I bought too much. She was right as usual!

So I’m looking at all this extra candy and thinking “what am I going to do? How about make a cheesecake”? So, trying not to go into a sugar coma, I proceeded into putting together this awesome, sweet dessert.

The crust was made from Kit Kat bars. The cheese filling mixed with ground Whoppers. I also inserted mini Reese’s Peanut Butter Cups and MilkyWay Bars. The topping is a ganache made from Hershey Bars. This dessert is too good to keep to myself, so below please help yourself to my recipe.

LHC (Leftover Halloween Candy) Cheesecake

Pre-heat oven to 325°

Crust
About 2 cups of crushed Kit Kat bars (enough to fill the bottom of a 9” springform pan
1/3 cup melted butter

Mix the crushed Kit Kat’s with the butter and press into bottom of pan.

Filling
4 8oz packages of softened cream cheese
1 ½ cups of crushed to a powder Whooper’s malted milk balls
4 large eggs
1 tsp vanilla extract
Other Halloween candy pieces of your choice

Beat the cream cheese, Whoppers powder, and vanilla extract. Mix in eggs one at a time until well blended.

Pour half the cheese filling over the crust and spread evenly. Add the other Halloween candy pieces to the first layer of filling. Pour the remaining half of filling and spread evenly.

Bake for about 1 hour or until center is set. Chill overnight in fridge.

Ganache Topping
½ cup of heavy cream
1 cup of Hershey bars broken in to pieces

Bring the heavy cream to a boil in a small sauce pot. Take pot off burner and add chocolate pieces. Wisk chocolate until melted and well blended with cream. Allow to cool.
Pour ganache over chilled cheesecake and spread evenly. Place cheesecake back in the fridge until ganache has fully cooled and set.

Enjoy!