marsha-tbay
Well-known member
...also known as By the Grace of God, We Made it 50 Years Together
Everybody Needs a Little Lovin' From the Oven Pie
Makes 8 servings
4 tablespoons (½ stick) butter
8 ounces dark chocolate
5 large egg yolks
1 large whole egg
1/3 cup granulated sugar
½ teaspoon ground cinnamon
1 unbaked 10-inch deep-dish Oreo or shortbread crumb crust
½ cup homemade or good-quality prepared caramel sauce
½ cup chopped toasted pecans (see note)
2 cups heavy whipping cream
1 vanilla bean, split in half lengthwise
¼ cup powdered sugar
Homemade pecan toffee or good-quality nut toffee, chopped
Chocolate shavings
Preheat oven to 350 degrees.
In small heavy saucepan over low heat, melt butter and chocolate
together, stirring constantly until smooth. Set aside to cool to
room temperature.
In mixing bowl, beat together egg yolks, egg and sugar for 5
minutes. Add cinnamon and mix until distributed. Fold chocolate
mixture into egg mixtures until combined well. Pour into pie shell
and bake in preheated oven 20 minutes until set, but still a little
soft in the middle.Let cool.
In small bowl, mix together the caramel sauce and toasted pecans.
Pour on top of cooled chocolate filling. Chill until set.
In mixing bowl, whip together the cream, seeds from vanilla bean and
powdered sugar until soft peaks form. Mound cream on top of pie.
Garnish with the toffee pieces and chocolate shavings.
Note: To toast pecans, spread on baking sheet in 325-degree oven for
5 to 6 minutes, watching carefully to avoid burning.
______
Ceil and Clarence Wahlforth of New Berlin celebrated their golden
wedding anniversary last Friday. In honor of the milestone, Ceil
dreamed up a pie concept with three symbolic
ingredients: "bittersweet chocolate, melted," sour cream
and "golden" caramel sauce. Lisa Crum of C. Adams Bakery developed
the concept into a recipe.
Shared by Donna/DivasdoChoc
Everybody Needs a Little Lovin' From the Oven Pie
Makes 8 servings
4 tablespoons (½ stick) butter
8 ounces dark chocolate
5 large egg yolks
1 large whole egg
1/3 cup granulated sugar
½ teaspoon ground cinnamon
1 unbaked 10-inch deep-dish Oreo or shortbread crumb crust
½ cup homemade or good-quality prepared caramel sauce
½ cup chopped toasted pecans (see note)
2 cups heavy whipping cream
1 vanilla bean, split in half lengthwise
¼ cup powdered sugar
Homemade pecan toffee or good-quality nut toffee, chopped
Chocolate shavings
Preheat oven to 350 degrees.
In small heavy saucepan over low heat, melt butter and chocolate
together, stirring constantly until smooth. Set aside to cool to
room temperature.
In mixing bowl, beat together egg yolks, egg and sugar for 5
minutes. Add cinnamon and mix until distributed. Fold chocolate
mixture into egg mixtures until combined well. Pour into pie shell
and bake in preheated oven 20 minutes until set, but still a little
soft in the middle.Let cool.
In small bowl, mix together the caramel sauce and toasted pecans.
Pour on top of cooled chocolate filling. Chill until set.
In mixing bowl, whip together the cream, seeds from vanilla bean and
powdered sugar until soft peaks form. Mound cream on top of pie.
Garnish with the toffee pieces and chocolate shavings.
Note: To toast pecans, spread on baking sheet in 325-degree oven for
5 to 6 minutes, watching carefully to avoid burning.
______
Ceil and Clarence Wahlforth of New Berlin celebrated their golden
wedding anniversary last Friday. In honor of the milestone, Ceil
dreamed up a pie concept with three symbolic
ingredients: "bittersweet chocolate, melted," sour cream
and "golden" caramel sauce. Lisa Crum of C. Adams Bakery developed
the concept into a recipe.
Shared by Donna/DivasdoChoc