Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenPies - Chocolate-eggnog Swirl Pie
Famous Authors (View All Authors)
Pies - Chocolate-eggnog Swirl Pie Post by :DGrasser Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2010

Click below to download : Pies - Chocolate-eggnog Swirl Pie (Format : PDF)

Pies - Chocolate-eggnog Swirl Pie

1 cup flour
3/4 cup finely chopped nuts
1/4 cup packed brown sugar
1 ounce semisweet chocolate -- grated
1/3 cup margarine or butter -- melted
1 teaspoon unflavored gelatin
1/3 cup sugar
2 tablespoons cornstarch
1 1/2 cups dairy or canned eggnog
2 ounces semisweet chocolate -- melted
2 tablespoons rum or 1/2 tsp rum extract
1 cup whipping cream
Chocolate shavings -- optional

Preheat oven to 350° F.

For crust:
combine flour, nuts, brown sugar, and grated chocolate in a mixing bowl. Add melted margarine; mixwell. Press mixture into the bottom and up sides of a 9" pie plate to form crust. Bake in 350 degree oven for 12min. Cool on wire rack.

For filling:
stir gelatin into 2 tbl. cold water, in a small bowl; set aside. Mix sugar and cornstarch in a med.saucepan. Stir in eggnog. Cook and stir over med. heat till thick and bubbly. Cook and stir 2 min. more. Stir ingelatine mixture until dissolved.

Divide mixture into 2 equal parts. Stir melted chocolate into one portion; stir rum into the remaining portion.

Cover the surface of each with plastic wrap and cool completely.

Whip 2/3 of the whipping cream in a chilled bowl. Fold into rum flavored portion of filling and spoon into thecooled pie crust. Spoon chocolate mixture over all. Using a knife, gently swirl the chocolate into the rum flavoredmixture.

Refrigerate at least 6 hrs. till firm.

To serve, whip remaining 1/3 cup whipping cream in a chilled , small,deep bowl on med. speed till stiff peaks form. Garnish pie with whipped cream. Decorate with chocolate curls, ifdesired.

- - - - - - - - - - - - - - - - - -
If you like this book please share to your friends :

Pies - Chocolate And Peanut Butter Candy Pie Pies - Chocolate And Peanut Butter Candy Pie

Pies - Chocolate And Peanut Butter Candy Pie
1 (15-ounce) package refrigerated piecrust Chocolate Filling: 1 cup whipping cream 5 tablespoons butter or margarine 1 (12-ounce) package (2 cups) semi sweet chocolate chips 2 tablespoons light corn syrup Peanut Butter Filling 2/3 cup peanut butter 4 ounces cream cheese softened 3 tablespoons butter or margarine softened 3 ounces white baking bar or almond bark , melted 1 cup powdered sugar Garnish-if desired 1/2 cup coarsely chopped unsalted dry roasted peanuts Preheat oven to 450 degrees. Prepare pie crust according to package directions for one crust baked shell using 9-inch pie pan. Bake

Pies - Chocolate Raspberry Pie By Schmitty Pies - Chocolate Raspberry Pie By Schmitty

Pies - Chocolate Raspberry Pie By Schmitty
Chocolate Raspberry Pie1 unbaked pastry shell (9 inches) 3 tablespoons sugar 1 tablespoon cornstarch 2 cups fresh or frozen unsweetened raspberries, thawed Filling: 1 package (8 ounces) cream cheese, softened 1/3 cup sugar 1/2 teaspoon vanilla extract 1/2 cup whipping cream, whipped Topping: 2 squares (1 ounce each) semisweet chocolate 3 tablespoons butter or margarine Preheat oven to 450.Line unpricked pastry shell with double thickness heavy duty foil. Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire rack. In a saucepan, combine sugar and cornstarch. Stir in raspberries bring to a boil over