Baking Banquet: Dessert Pie

Friday, September 20, 2013

TUXEDO WAVES FRENCH SILK CHOCOLATES PIE (Impressionistic Pie)

Crust:

1 refrigerated pie crust (from 15 oz. package)

Dark Chocolate Filling:

3 oz. unsweetened chocolate, cut into pieces

¾ cup butter, softened (do not use margarine) - I used Kerry Gold Irish Butter

1 cup baker’s extra fine sugar (if available)

½ teaspoon vanilla

¾ cup refrigerated fat free egg product

White Chocolate Waves:

3 oz. white chocolate, cut into pieces

¼ cup butter, softened - I used Kerry Gold Irish Butter

2 Tablespoons refrigerated fat free egg product

Topping:

½ cup sweetened whipped cream

Chocolate Curls, if desired

White Chocolate Curls, if desired

Heat oven to 450 degrees F. Prepare pie crust as directed on package for one crust baked shell using 9-inch pie pan. Bake at 450 for 9 to 11 minutes or until light golden brown. Cool 30 minutes or until completely cooled.

Melt chocolate in small saucepan over low heat; cool. In small bowl, beat ¾ cup butter until fluffy. Gradually add sugar, beating until light and fluffy. Add cooled chocolate and vanilla; blend well.

Melt white chocolate in a small pan over low heat; cool. In a small bowl beat ¼ cup butter until fluffy. Add cooled white chocolate and blend well. Add egg product and beat well..at least 3 minutes. Set aside.

Add egg product to the dark chocolate mixture, ¼ cup of egg product at a time, beating at high speed 2 minutes after each addition. Beat until mixture is smooth and fluffy. Pour into cooled baked shell.

With a teaspoon, drop dollops of white chocolate mixture in a circular pattern on top of the chocolate filling. Using a knife, spiral the white chocolate mixture through the chocolate filling. Then, using a flat spatula, smooth the top over. Then, drop a few more smaller dollops of the vanilla mixture and using the spatula, make wave a wave like pattern with the white chocolate.

Refrigerate at least 2 hours before serving. Top with whipped cream and chocolate curls. Store in refrigerator.

Ingredients

Melted Chocolate

Melted White Chocolate

Crust

Fluffy Butter

Adding Chocolate and Vanilla

Adding the Egg

Chocolate Mixture

White Chocolate Mixture

Chocolate Filling in Pie Plate

Chocolate with Globs of White Chocolate, ready to swirl

Waves of White Chocolate, ready to Set

Slice Out

Saturday, July 20, 2013

IT’S A ROCKY ROAD ICE CREAM PIE

INGREDIENTS:

CRUST:

1 container Oreo Cookies (I used the birthday cake Oreos)

½ cup butter

Filling:

1 (1.5 quart)container Rocky Road Ice Cream

2 (1.5 quart)containers Vanilla Ice Cream

Garnish:

4 oz. semi sweet chocolate (I used Ghiradelli baking chocolate)

3 tablespoons whipping cream

20 marshmallows

Yellow food coloring

Sprinkles (green pearlized sprinkles, gold pearlized sprinkles, black pearlized sugar – all of the ones I used were by Wilton)

DIRECTIONS:

Crush the Oreo cookies (I used a food processor) . Pour the Oreo Cookie crumbs into a 12” springform pan. Melt butter. Mix butter into the crumbs and press down with a fork. Place in the freezer for about 5 minutes. Meanwhile, let the rocky road ice cream soften. Using a mixer, soften the rocky road ice cream. Place in the middle of the springform pan, forming a circle. Place in the freezer for about 10 minutes as you let the vanilla ice cream soften. Using a blender, soften the vanilla ice cream. Remove the pie from the freezer and shape the vanilla ice cream around the circle of rocky road ice cream (so the vanilla ice cream forms the perimeter of the springform pan. Let freeze overnight.

To Garnish: Melt the semi sweet chocolate and the cream in a double boiler or a heavy sauce pan over low heat - stirring constantly – remove from heat just before it is completely melted. Continue stirring. Let cool. Make the “street” by spreading the chocolate around the vanilla ice cream, adjacent to the rocky road circle – leaving enough room around the sides for the “grass”. Sprinkle the green pearlized sprinkles around the perimeter for the grass. Add the marshmallows to a bowl. Add yellow food coloring. Mix with a spoon until coated. Put two marshmallows together and place in the center of the road….continue this pattern leaving a space between each set of yellow “lane dividers”. In the center, cover the Rocky Road with the chocolate. Sprinkle gold pearlized sprinkles for the “ground”. Add car toys to the pie for extra fun.