Chocolate cream pie (tht)
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Chocolate cream pie (tht)
  Chocolate    Pie    Creams  
Last updated 6/12/2012 1:15:26 AM. Recipe ID 44808. Report a problem with this recipe.
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      Title: Chocolate cream pie (tht)
 Categories: New, Text, Import
      Yield: 1 Servings
 
      1 c  Slivered almonds
  2 1/4 c  Heavy cream,, cold
      3 lg Egg whites
    1/3 c  Confectioners' sugar
    3/4 c  Granulated sugar
    3/4 ts Vanilla extract
    1/2 ts Cream of tartar
      6 oz Bittersweet
      7 oz Semisweet chocolate,
           -chocolate, grated or shaved
           -chopped into curls,, for
           -garnish (optional)
      1 oz Unsweetened chocolate,,
           -chopped
 
  Preheat oven to 350 degrees. Spread the almonds on a cookie sheet and
  toast in the oven until golden, about 15 minutes. Set aside to cool.
  Turn the oven down to 275 degrees. Butter the bottom and sides (not
  the lip) of a 9-inch glass pie plate. Place the egg whites in a bowl
  of an electric mixer and set over a pan of hot tap water until
  slightly warmed. Then whisk the warm egg whites until soft peaks
  form. Whisk in the cream of tartar and then add the granulated sugar
  in a slow, steady, stream, whisking continuously. Continue whisking
  until stiff and glossy, 15 to 20 minutes longer. Make a pie shell
  with the meringue by smoothing it over the bottom and sides of the
  buttered pie plate. Bake until slightly crisp and dry, 15 minutes.
  Cool on a rack.
  
  Combine the two chocolates in a bowl over simmering water, and stir
  occasionally until melted. Let cool to room temperature. Combine the
  heavy cream, confectioners' sugar, cinnamon and vanilla in a mixing
  bowl. Beat at medium speed until very soft peaks form, 2 to 3
  minutes. Stir one third of the cream into the melted chocolates to
  lighten. Then add that mixture to the whipped cream and fold in until
  completely incorporated. Scatter half of the toasted almonds over the
  cooked meringue shell. Top with the chocolate cream filling,
  smoothing the top. Decorate the top with the remaining toasted
  almonds and grated chocolate or chocolate curls, if desired. Cover
  and refrigerate at least one hour before serving.
  
  Yield: 8-10 servings 




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Recipe ID 44808 (Apr 03, 2005)

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