Mint Chocolate Pie, for PI Day


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Some of you probably know that I teach school in my spare time;-) Yes, I have a job, a real job that helps me pay my bills;-) I teach French to children aged 5 to 14. I love it!!! Well this week, has certainly been an interesting week with some of my students talking about  Pi day. Every time they came to my room, they kept asking if I knew that Friday was Pi Day, and telling me how crazy it would be. I remembered that when my children were in Middle school, they had a huge celebration at the end of their Pi Unit and were invited to bring in pies to share….Friday turned out to be a normal day, I was worried that they would be crazy coming to my class after eating pies, but the day went unnoticed;-) Yeah!!!

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I did not really paid attention to that Pi Day until this morning, when I looked at all the e-mails that mentioned this historical moment???

So I looked it up…

Did you know that this year March 14 is a very special Pi Day, become it only comes once in a century.

Why, because the number Pi is 3.141592653589793. And today being the 14th of March 2015 at 9:26 and 53 is closer to that number;-)

So what to do on this special day, well of course we need to bake some forms of pie, since we are celebrating the first five digits in the ratio of the circumference of a circle to its diameter.

In this special day, I will share with you a fun, easy recipe that are to please the little and the big ones: Chocolate Mint Pies.

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Ingredients for 30-32 Medium Sized Tartlets

  • 5 oz. of bitter-sweet chocolate Chips ( I used Ghiradhelli)
  • 5 oz. of Andes Chocolate Chips
  • 5 oz. of Heavy cream
  • 1 pack of sugar cookie dough ( I used Pillsbury’s)
  1. I guess you can use a mini muffin pan, but I used the Demarle Medium Tartlet Silpain  that I placed on a medium perforated sheet for even cooking. The dough does not stick and makes a beautiful finish when you use the silpain;-). IMG_1330
  2. Cut the sugar cookie dough with a sharp knife in rounds of about 1/6 to 1/4 of an inch.IMG_1322
  3. Place each round in each tartlet opening, and press them down gently. If you want to use the whole log of sugar cookie, you will need to make two batches. IMG_1324
  4. Cook the cookie dough at 400 for 7 minutes. IMG_1327
  5. When the cookie dough is baked, remove the pan from the oven, and with a very narrow shot glass, or a shaper press the dough down so you will have  a perfectly shaped and deep pie shell. IMG_1328IMG_1329
  6. Let the pie shells cool down at room temperature.
  7. Meanwhile, prepare the filling which is a sort of ganache. In a small bowl, place the chocolate chips and the andes chips.IMG_1323
  8. Warm the cream either over the stove top, or in the microwave until it boils.  I warmed mine up in the microwave because it only takes 90 seconds to 2 minutes.
  9. When the cream is hot, pour it over the chocolate chips, but DO NOT STIR!! IMG_1325The chocolate chips will need to melt on their own. After 1 minute, start stirring either with a fork or a small whisk and stir until it becomes an even smooth texture. If you still see a few grains or the ganache is not completely smooth, warm it up over a bath of boiling water for a few minutes, or back in the microwave for 30 seconds. IMG_1326
  10. Pour the ganache into a ziploc bag, cut the corner and carefully fill the pies.
  11. Place the pies in the fridge to cool and for the chocolate ganache to take. IMG_1331
  12. When they are completely cold, put a dab of frosting into a small zilpoc bag and decorate to make the Pi Sign. Et Voila!!! Yum, easy 😉
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Bon Appetit and Happy Cooking!!!

Chocolate Mint Pi

  • Servings: 10 people
  • Difficulty: Super Easy
  • Print

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Ingredients for 30-32 Medium Sized Tartlets

  • 5 oz. of bitter sweet chocolate Chips ( I used Ghiradhelli)
  • 5 oz. of Andes Chocolate Chips
  • 5 oz. of Heavy cream
  • 1 pack of sugar cookie dough ( I used Pillsbury’s)
  1. I guess you can use a mini muffin pan, but I used the Demarle Medium Tartlet Silpain. The dough does not stick and makes a beautiful finish when you use the silpain;-).
  2. Cut the sugar cookie dough with a sharp knife in rounds of about 1/6 to 1/4 of an inch. Place each round in each tartlet opening, and press them down gently. If you want to use the whole log of sugar cookie, you will need to make two batches.
  3. Cook the cookie dough at 400 for 7 minutes.
  4. When the cookie dough is baked, remove the pan from the oven, and with a very narrow shot glass, or a shaper, press the dough down so you will have a perfectly shaped and deep pie shell.
  5. Let the pie shells cool down at room temperature.
  6. Meanwhile, prepare the filling which is a sort of ganache. In a small bowl, place the chocolate chips and the andes chips. Warm the cream either over the stove top, or in the microwave until it boils. I warmed mine up in the microwave because it only takes 90 seconds to 2 minutes.
  7. When the cream is hot, pour it over the chocolate chips, but DO NOT STIR!! The chocolate chips will need to melt on their own. After 1 minute, start stirring either with a fork or a small whisk and stir until it becomes an even smooth texture. If you still see a few grains or the ganache is not completely smooth, warm it up over a bath of boiling water for a few minutes, or back in the microwave for 30 seconds.
  8. Pour the ganache into a ziploc bag, cut the corner and carefully fill the pies.
  9. Place the pies in the fridge to cool and for the chocolate ganache to take.
  10. When they are completely cold, put a dab of frosting into a small zilpoc bag and decorate to make the Pi Sign. Et Voila!!! Yum, easy 😉

Bon Appetit and Happy Cooking!!!

 If you like to see, or read this recipe, please share. Merci Beaucoup!!!

Cute Small Caesar Salad Cups


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I love desserts, yummy scrumptious desserts. You probably figured out that from a few of my blog entries. But I also like to eat healthy because I feel better if I do, and i can still fit in my clothes that are 10 years old ( provided I still wear them, right???).

So when I offer cooking classes, I like to do the same. I like to offer recipes that are easy to make, pretty, yummy and healthy ( though sometimes they are not, and that is okay too. )

For one of the latest cooking class, i decided to make those caesar salad cups because they were different, and they presented vegetables in a fun way.

The idea of using bread as a pie shell came from one of the book from Martha Stewart. She is so creative!!!

Ingredients for 20 mini cups ( for about 6-5 people):

  • 1 1/4 romaine salad
  • 1/4 cup of caesar salad dressing. I used Creamy Caesar Salad dressing from Hidden Valley, but you can make your own. Recipe here.
  • 1/4 cup of shredded parmesan cheese ( plus a bit more for sprinkling for decoration)
  • 1 loaf of sandwich bread of about 20 oz. ( or exactly 20 slices.
  1. Turn the oven to 400.
  2. Cut each slice into a round of 3 inch. Place each round of bread in each indentation of the medium tartlet or the medium tartlet silform that you would have placed on a medium perforated sheet.
  3. Cook the tartlet for 6-8 minutes or until they are golden.photo 1
  4. Meanwhile, chop the salad very thinly.photo 3
  5. Add the dressing and the parmesan and mix well.
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  6. When the cups of bread are cooked, and completely cold, fill them up with the salad mixture.
  7. Sprinkle a bit of parmesan for decoration and enjoy!photo 5

Cute, yummy and guilt free since it is salad;-)

Bon Appetit and Happy Cooking!!!