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Perfect pie for the eating from the kitchens of
morphine
Ritz Cracker Crust
1 1/2 Cups cracker crumbs
3 Tablespoons sugar
2 Tablespoons cocoa powder
1/3 Cup butter, melted
Filling:
1 1/2 sticks salted butter, room temperature
1/2 Cup granulated sugar
3 ounces semi-sweet chocolate, melted and cooled
1 1/2 Teaspoons pure vanilla extract
3 large eggs
Stabilized Whipped Cream:
2 Tablespoons powdered sugar
1 Teaspoon cornstarch
1 cup heavy cream
1/2 teaspoon vanilla
To make crust:
1. Heat oven to 350°
2. Combine crumbs, sugar, and cocoa in a pie pan.
3. Pour in melted butter and combine. Press mixture into the pie pan.
4. Bake 8-10 minutes then cool.
Optional: When slightly cooled I poured melted chocolate over the crust and spread it thinly to cover.
Tastes like a chocolate chip cookie crust now.
To make the filling:
1. Cream butter and sugar until light and fluffy.
2. Gradually add in the chocolate and vanilla until combined.
3. Add in eggs one at a time, beating for 5 minutes between each addition.
4. Pour into cooled pie crust, cover and refrigerate for several hours.
To make stabilized whipped cream:
(Refrigerate mixing bowl/beater for 10-15 minutes.)
1. In a small saucepan place powdered sugar and cornstarch and gradually stir in 1/4 cup of the cream.
2. Bring to a boil, stirring constantly, and simmer for just a few seconds until liquid is thickened.
3. Pour into a small bowl and let sit until it comes to room temp and add the vanilla.
4. Beat the remaining 3/4 cup cream until the beaters start to just leave marks (several minutes)
5. Add in the cornstarch mixture and beat until stiff peaks form.
6. Cover your pie with the whipped cream or store it in a covered bowl int he refrigerator.
Decoration: Shaved chocolate
Warning: Raw eggs should not be used in food prepared for pregnant women, babies,
young children, or anyone whose health is compromised.
Allergy warning – recipe contains dairy & egg products
Perfect pie for the eating from the kitchens of
morphine******************************Ritz Cracker Crust
1 1/2 Cups cracker crumbs
3 Tablespoons sugar
2 Tablespoons cocoa powder
1/3 Cup butter, melted
Filling:
1 1/2 sticks salted butter, room temperature
1/2 Cup granulated sugar
3 ounces semi-sweet chocolate, melted and cooled
1 1/2 Teaspoons pure vanilla extract
3 large eggs
Stabilized Whipped Cream:
2 Tablespoons powdered sugar
1 Teaspoon cornstarch
1 cup heavy cream
1/2 teaspoon vanilla
To make crust:
1. Heat oven to 350°
2. Combine crumbs, sugar, and cocoa in a pie pan.
3. Pour in melted butter and combine. Press mixture into the pie pan.
4. Bake 8-10 minutes then cool.
Optional: When slightly cooled I poured melted chocolate over the crust and spread it thinly to cover.
Tastes like a chocolate chip cookie crust now.
To make the filling:
1. Cream butter and sugar until light and fluffy.
2. Gradually add in the chocolate and vanilla until combined.
3. Add in eggs one at a time, beating for 5 minutes between each addition.
4. Pour into cooled pie crust, cover and refrigerate for several hours.
To make stabilized whipped cream:
(Refrigerate mixing bowl/beater for 10-15 minutes.)
1. In a small saucepan place powdered sugar and cornstarch and gradually stir in 1/4 cup of the cream.
2. Bring to a boil, stirring constantly, and simmer for just a few seconds until liquid is thickened.
3. Pour into a small bowl and let sit until it comes to room temp and add the vanilla.
4. Beat the remaining 3/4 cup cream until the beaters start to just leave marks (several minutes)
5. Add in the cornstarch mixture and beat until stiff peaks form.
6. Cover your pie with the whipped cream or store it in a covered bowl int he refrigerator.
Decoration: Shaved chocolate
Warning: Raw eggs should not be used in food prepared for pregnant women, babies,
young children, or anyone whose health is compromised.
******************************Allergy warning – recipe contains dairy & egg products
Category All / Tutorials
Species Unspecified / Any
Size 352 x 264px
File Size 53.6 kB
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