Blacksmith pie
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Blacksmith pie
  Pie  
Last updated 6/12/2012 1:09:12 AM. Recipe ID 36029. Report a problem with this recipe.
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      Title: Blacksmith pie
 Categories: Desserts, Pies
      Yield: 10 Servings
 
     10    0z fudge cookies *
     10 oz Graham crackers
     16 tb Butter at room temp
    1/4 c  Cornstarch
      1 c  Sugar plus 3 TBS
    1/2 ts Vanilla extract
  1 1/2 c  Half and half(or 1 cup cream
           -and; 1/2 cup milk)
      2    Egg yolks
      1    Egg
    1/2 c  Semisweet chocolate chips
  1 1/2 c  Heavy cream
      4    Egg whites**
 
  For crust: process cookies and crackers until fine. Mix in bowl with
  butter until well blended. Line bottom and sides of a 9 inch
  springform pan. Chill at least one hour. Can be made a day before.
  
  Filling
  
  Combine cornstarch , 3 TBS sugar, vanilla and half and half in a
  saucepan. Stir with wisk until blended and smooth. Bring to a boil
  over low heat stirring constantly with wisk. When thickened , remove
  from heat.
  
  Beat egg yolks and eggs and add to custard , stirring rapidly with
  wisk. Return to heat and stir until custard barely simmers. Pour and
  scrape 1 cup of the custard into mixing bowl and the remaining
  custard in another bowl.
  
  Melt chocolate over boiling water or at 70% power in microwave. Add
  melted chocolate to the 1 cup of custard. Smear bottom and sides of
  chilled crumb crust with the mixture and chill.
  
  Beat heavy cream until partly stiff. Gradually add 1/2 cup sugar
  beating until stiff. Beat egg whites* * until stiff and gradually add
  the remaining sugar. Continue beating until stiff. Fold the whipped
  cream and egg whites into the second bowl of custard.
  
  Pour and scrape the whipped cream eggwhite mixture into the mold.
  Smooth it over. Cover with plastic wrap and chill for several hours.
  
  Decorate with chocolate shavings and/or chocolate leaves.
  
  Chocolate leaves Melt about 4 oz semisweet chocolate. Brush ont eh
  underside of clean, small garden leaves. Lemon leaves are great-silk
  leaves can also be used along with holly or sasanqua camilia leaves.
  Let harden until fiirm. Carefully peel off leaves by the stem. Can be
  made in advance and kept in tightly closed tin in frig or freezer.
  Can also use white chocolate and tint it.
  
  NOTES : *  I use the refrigerater chocolate cookies always found near
  the icecream toppings, but I don't know if they're kosher.  Any plain
  chocolate cookie will do. ** With all the salmonella problems, it
  would be wise to use Just Eggwhites or the cartons of pasturized
  eggwhites now in some supermarkets.  If none of the above are
  available, I would skip eggwhites completely and increase the am't of
  cream. It won't be as light a filling, but it will still be
  delicious. Recipe 




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Recipe ID 36029 (Apr 03, 2005)

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