Status: ROGUE

I hate baking...okay, maybe “hate” is too strong of a word - but I truly dislike baking. There is a precision and patiences that backing requires that I do not have. Yes, I could practice, but I don’t want to. Just being honest.

Now, the dilemma: the disdain for baking does not stop me from enjoying ALL the baked goods! I just have to spend a little extra money given my lack of skills. Now, do not get me wrong: I have certain things I know how to bake WELL. You can’t touch my pineapple upside down cake-- it’s muscle memory at this point. Momma passed the torch, and I ran with it. But the first thing I ever learned to bake was banana pudding. Granddaddy and I would spend hours preparing and creating this dessert. He found it on the Nilla Wafers box, and never strayed from the directions. As long of a process as making banana pudding is, I would never get bored. As the tasks went on, there was always another one I could start on to keep me engaged. This was the only thing outside of breakfast Granddaddy was good at, so we had pudding at least once a month!

In those moments I learned that I could bake if I worked hard enough at it. It gave me the confidence to learn how to make and master the cake, and it keeps me making cookies--did I mention, I am a beast at cookies...maybe I’ll make some for y’all. But today we are talking about not having to bake! Below you will find a recipe for Chocolate Pumpkin Spiced Creme Pie. I use all during the holidays, but I take ALL the liberties with it (aka I GO ROGUE). I originally got it from a bag of Hershey's Chocolate Chips. The pictures you will see are for my pumpkin spice version, but you can also do something similar with peppermint :)

Money Matters
The pie costs about $16 dollars to make, and that is only if you are using liqueur. Without it, the pie would be $8. It just depends on the level of flavor you are looking for. The same would go for the peppermint flavor.

#ROGUElyfe

I use a liqueur instead of milk so I have to use a little bit more to make sure the alcohol does not burn off in the microwave. If this happens, just use a little milk.
For pumpkin style, I use the spice; and for peppermint style, I use extract.
I do not know what this pie tastes like plain...let me know if you try it!

My Take
Recipe
1 (1/2 of 15-oz. pkg.) refrigerated pie crust
2 cups miniature marshmallows or 20 large marshmallows
1 cup of pumpkin pie liqueur
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
1 cup (1/2 pt.) heavy whipping cream
2 tbsp of pumpkin spice
Sweetened whipped cream or whipped topping (optional)
Chocolate curls (optional)

Direction

Prepare and bake pie crust in 9-inch pie plate as directed on package for unfilled 1-crust pie.

Place marshmallows and liqueur in large microwave-safe bowl. Microwave for 1 minute; stir. If necessary, microwave an additional 30 seconds at a time, stirring after each heating, until marshmallows are melted and mixture is smooth when stirred. Add chocolate chips; stir until melted and mixture is smooth. Microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

Spread 1 cup chocolate mixture over bottom of crust; refrigerate. Cool remaining mixture to room temperature.

Beat whipping cream until stiff; gradually blend into chocolate mixture along with the spice or extract, combining thoroughly. Spread over chocolate layer in the crust. Cover; refrigerate 4 to 6 hours or until well chilled. Garnish with sweetened whipped cream, chocolate curls, or peppermint pieces, if desired. Slice and enjoy!

Check out the layers-- this is how you know you did it right!

Happy Cookin Y’all :)