Sunday, August 26, 2012

more chocolate pie

 
 
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White Chocolate Mud Pie                   

 
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chocolate pie

       PREP TIME1 Hr 10 Min
  • TOTAL TIME7 Hr 10 Min
  • SERVINGS10
    • Crust
      1 PREP TIME1 Hr 10 Min
    • TOTAL TIME7 Hr 10 Min
    • SERVINGS10
      • Crust
        1
        cup Bisquick® Gluten Free mix
        5
        tablespoons cold butter
        3
        tablespoons water
        Filling
        1/4
        cup granulated sugar
        3
        tablespoons cornstarch
        1 1/4
        cups milk
        1
        bag (6 oz) semisweet chocolate chips (1 cup)
        1
        teaspoon vanilla
        1 1/4
        cups whipping cream
        1
        tablespoon powdered sugar
                 
        • 1 Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions) until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
        • 2 Bake 10 to 12 minutes or until lightly browned. Cool completely, about 30 minutes.
        • 3 Meanwhile, in 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in milk; cook over medium heat until mixture boils, stirring constantly. Reserve 1 tablespoon chocolate chips for topping; coarsely chop. Add remaining chocolate chips and vanilla, stirring until melted and smooth. Pour into medium bowl; cover surface with plastic wrap. Refrigerate about 30 minutes to chill.
        • 4 In large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Reserve 1 cup for topping. Beat cooled chocolate mixture with electric mixer on medium speed about 2 minutes or until smooth and creamy; fold into whipped cream in large bowl. Spoon evenly into cooled baked crust. Pipe reserved whipped cream around edge of pie; sprinkle with reserved chopped chocolate chips. Refrigerate 6 to 8 hours or until set before serving. Cover and refrigerate any remaining pie                                                                                                                                           cup Bisquick® Gluten Free mix
        5
        tablespoons cold butter
        3
        tablespoons water
        Filling
        1/4
        cup granulated sugar
        3
        tablespoons cornstarch
        1 1/4
        cups milk
        1
        bag (6 oz) semisweet chocolate chips (1 cup)
        1
        teaspoon vanilla
        1 1/4
        cups whipping cream
        1
        tablespoon powdered sugar
                 
        • 1 Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions) until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
        • 2 Bake 10 to 12 minutes or until lightly browned. Cool completely, about 30 minutes.
        • 3 Meanwhile, in 2-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in milk; cook over medium heat until mixture boils, stirring constantly. Reserve 1 tablespoon chocolate chips for topping; coarsely chop. Add remaining chocolate chips and vanilla, stirring until melted and smooth. Pour into medium bowl; cover surface with plastic wrap. Refrigerate about 30 minutes to chill.
        • 4 In large bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Reserve 1 cup for topping. Beat cooled chocolate mixture with electric mixer on medium speed about 2 minutes or until smooth and creamy; fold into whipped cream in large bowl. Spoon evenly into cooled baked crust. Pipe reserved whipped cream around edge of pie; sprinkle with reserved chopped chocolate chips. Refrigerate 6 to 8 hours or until set before serving. Cover and refrigerate any remaining pie                                                                                                                                                                             

        Saturday, August 25, 2012

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