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Malted Chocolate Chess Pie

Malted Chocolate Chess Pie

Malted Chocolate Chess Pie - Hill Reeves
DSCF6993.jpg
Malted Chocolate Chess Pie - Hill Reeves
DSCF6999.jpg
Malted Chocolate Chess Pie - Hill Reeves

Happy Thanksgiving Weeeek! It's the most wonderful time of the year and I cannot WAIT to head up to see my family in Buffalo on Wednesday. I get to see my red-headed niece and nephew, my lovely mother and my yoga-tastic big sister who is giving us a free family class. 

We also discussed attending a barre class, which she insists are the bomb. Plus the rest of my fam plans to run a turkey trot on Thanksgiving morning. This is what holidays are like with my very healthy family; they're great, but after attempting the trot one year and realizing that a) the only bathrooms available all heavily-trafficked port-a-pottys and b) waking up at 6-ish in the morning for a run through Buffalo is very cold, I'll be waiting for them at the finish line this year instead, chowing down on bagels and morning beer like the Buffalonians do.

Last night, me and my college pals hosted our own Fakesgiving (a term I prefer to "Friendsgiving" which is honestly not even close to "Thanksgiving"). I told the group I wanted to make a pie--someone else claimed fruit pie and pumpkin pie kind of sucks, so I thought I'd make pecan. But then I remembered that Ashley is allergic to nuts, so I bought some Ovaltine and went crazy! This pie came out soooo tasty. The filling is a fudgey custard that hardens on the top. When you dig in, you get almost a creme brulee sensation that makes way to a pie that basically tastes like brownie batter. Hubba hubba.

Malted Chocolate Chess Pie

For the Crust

  • 1 sleeve Oreos (11 cookies)
  • 4 Tbsp melted butter
  • 1/2 cup Ovaltine or other malt drink mix

For the filling

  • 1 1/4 cup sugar
  • 3 Tbsp cocoa powder
  • 1/4 Tbsp espresso powder
  • 5 oz evaporated milk
  • 4 Tbsp melted butter
  • 2 Tbsp Ovaltine or other malt drink mix
  • 2 eggs
  • 1 tsp vanilla

Cooking Directions

  1. Preheat oven to 350. To make the crust, pulverize Oreos in a food processor to make a fine crumb. Add in melted butter and Ovaltine and pulse to combine. Pour crumbs into your pie plate (I like to use a tart pan with a removable bottom) and press into the bottom and sides. Take extra care to press into the part of your pan where the sides meet the bottom to get an even-layered crust.
  2. Bake for about 10 minutes to crisp up.
  3. Meanwhile, whisk together sugar, cocoa and espresso powder. Add in evaporated milk, melted butter, Ovaltine, eggs and vanilla. Beat to combine and continue beating for about 2 minutes until a bit frothy.
  4. Transfer mixture to a container with a spout and then open up your oven, pull out the oven rack and pour mixture into your pie shell while it's still in the oven--it helps to prevent spilling! Place an oven-safe dish beneath the pie to catch any drippings.
  5. Bake for 40 minutes. Pie will jiggle a little when you removed from the oven, but will firm up as it cools.
  6. Let pie cool and then decorate! I cut a queen's crown out of paper and then sifted confectioner's sugar over it. Chess; get it??
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