MOO-LESS CHOCOLATE PIE
Steps:
- Place enough water in the bottom of a 4-quart saucepan to come 1 inch up the sides. Bring to a simmer over medium heat.
- Melt the chocolate chips with the liqueur and vanilla in a medium metal bowl set over the simmering water, stirring often with a rubber or silicone spatula. Combine the tofu, chocolate mixture and honey in a blender or food processor and spin until smooth, about 1 minute. Pour the filling into the crust and refrigerate for 2 hours, or until the filling sets firm.
- Preheat the oven to 350 degrees F.
- Spin the cookies and sugar in a food processor until fine crumbs. Then drizzle in the butter, pulsing to combine. Press this mixture firmly and evenly into the bottom, up the sides and just over the lip of a 9-inch metal pie pan.
- Bake on the middle rack of the oven until crust is set and appears dry, 18 to 20 minutes. Remove from the oven and cool completely, about 1 hour.
JULIA CHILD'S AUNT HELEN'S FLUFFY PUMPKIN PIE
This recipe was published in Parade in November 1982, when Julia Child was writing a recipe column for the magazine. As all cooks (and writers) know, Thanksgiving is an adventure and a challenge: how to come up with fresh ideas that keep the dish on the right side of tradition? In this pie, Mrs. Child's addition of molasses, extra spices and especially bourbon breathe new life into the filling. If you like your desserts on the spicy side, add an extra tablespoon of molasses and a pinch of black pepper.
Provided by Julia Moskin
Categories pies and tarts, dessert
Time 2h
Yield Two 9-inch pies, 16 to 20 servings
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees and place rack in center of oven. Separate eggs and set aside.
- Using a mixer, blender or large bowl, blend pumpkin, the 2 cups of the sugars, 1 teaspoon salt, molasses, bourbon or rum (if using), cinnamon, ginger, nutmeg, cloves, egg yolks, cream and milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
- In a clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 2 tablespoons sugar until shiny white peaks form. Beat 1/4 of the whites thoroughly into pumpkin mixture; gently fold in the rest.
- Immediately ladle filling into the shells, filling to just below the rim of the pan. Place in oven and bake just until rim of crust begins to turn gold, 10 to 15 minutes. Reduce heat to 375 and bake another 25 to 30 minutes, until a tester inserted into the filling 2 inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.
- Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to 2 days. Let pie come to room temperature before serving.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 6 grams, Carbohydrate 41 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 303 milligrams, Sugar 25 grams, TransFat 0 grams
JULIA'S CHOCOLATE TART DOUGH
Makes enough for six 5-inch tartlets or one 10-inch tart. Imagine the best crust you can: butttery, flaky, and just a little sweet- and now imagine that it's chocolate through and through. Use this crust to fill the extrabagantly rich Chocolate Truffle Tartlets (recipe also posted), to fill with pastry cream or creme fraiche and top with fruits, or to create a grown-up ice cream pie, filled with superior ice-cream and drizzled with a bittersweet chocolate sauce. From Julia Child's "Baking with Julia".
Provided by skat5762
Categories Tarts
Time 45m
Yield 1 10inch tart
Number Of Ingredients 7
Steps:
- To make dough in food processor fitted with metal blade: put the flour, cocoa, sugar and salt in work bowl and pulse just to blend.
- Add butter and pulse 8-10 times, until pieces are about the size of small peas.
- With machine running, add yolk and ice water and process, in short bursts, until JUST crumbly- don't overwork it!
- Turn it out onto the work surface and, working with small portions, smear the dough across the surface with the heel of your hand.
- Gather the dough together and shape it into a rough square.
- Pat it down to compress it slightly, and wrap in plastic.
- Chill until firm, at least 30 minutes.
- The dough can remain in the refrigerator for 3 days, or it can be wrapped airtight and frozen for a month.
- Thaw the dough, still wrapped, overnight in the refrigerator before rolling it out.
- Cook's note: When I made this, I stuck the dough in the freezer to chill, then promptly forgot about it.
- 4 hours later, when I remembered to pull it out, it was frozen solid.
- I pulled out my box grater and grated it directly into the pie pan.
- It worked beautifully, no roling involed: just patted it all down into place.
MINNIE'S CHOCOLATE PIE FROM THE HELP
I saw the movie, The Help, this weekend and it was excellent. Then the sermon on Sunday included a reference to it. I wanted to have the recipe for Minnie's pie - NOT the one she made ONLY for Hilly!!!!!. Maybe someone else wants it, so here it is.
Provided by Ambervim
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Mix everything together in one big bowl.
- You don't have to bake the crust first, prick the bottom of it.
- Pour filling into crust.
- Bake for about 50 minutes. Let the pie set for a long while once it comes out of the oven. I think this definitely tastes better room temperature.
- If you'd like, serve with a big scoop of ice-cream, some fruit, a little whipped cream, or straight out of the pie plate!
Nutrition Facts : Calories 2528.3, Fat 118.1, SaturatedFat 47.8, Cholesterol 498.1, Sodium 1500.2, Carbohydrate 345.2, Fiber 10.1, Sugar 252.2, Protein 28.6
JULIA'S CHOCOLATE TRUFFLE TARTLETS
Makes 6 individual tartlets, or one 10-inch tart. Intensely, unmistakably and irresistibly chocolaty. The chocolate pastry shell is a cross between a cookie crust and a buttery, flaky pie dough, and the filling is a creamy bittersweet chocolate truffle concoction given crunch with cubes of milk chocolate, white chocolate, and the crackly biscotti. The tartlet is very sophisticated, very elegant, and totally over the top. From Julia Child's "Baking with Julia", contributing baker David Ogonowski.
Provided by skat5762
Categories Tarts
Time 1h30m
Yield 1-6 serving(s)
Number Of Ingredients 9
Steps:
- Line a jelly roll pan with parchment and keep at hand.
- Remove the bottoms from six 4 1/2 inch fluted tartlet pans (or use pans with permanent bottoms and just plan to pop the tartlets out once they're filled, baked, and cooled); spray the pans with vegetable oil spray or brush with melted butter.
- Cut the dough into six even pieces.
- Working with one piece at a time, shape the dough into a rough circle, then tamp it down with a rolling pin.
- Flour the work surface and the top of the dough and roll it into a circle 1/8 to 1/4 inch thick.
- As you roll, lift the dough with the help of a dough scraper to keep it from sticking.
- If the dough breaks (as it sometimes does even when the pros are rolling it), press it back together and keep going- it will be fine once it's baked.
- Fit the dough into a tartlet ring, pressing it into the fluted edges and cutting the top level with the edges of the pan.
- Again, patch as you go.
- Use a pastry brush to dust off any excess flour and place the lined tartlet ring on the prepared baking pan.
- When all of the shells are rolled out, chill them for at least 20 minutes.
- (Please see note in my Chocolate Tart Dough recipe regarding this step.)
- Center a rack in the oven and preheat the oven to 350°F.
- Prick the bottoms of the crust all over with the tines of a fork and bake for 12-15 minutes, rotating the pan halfway through the baking time, until the crusts are dry, blistery, and firm.
- Transfer the baking pan to a rack so that the crusts can cool while you make the filling.
- Reduce the oven temp to 300°F.
- •Julia tells you here to melt the butter and chocolate over a double-boiler on the stove. I use the microwave at half power, checking every 30 seconds after the first minute, and stirring each time.
- Allow to cool until it is slightly warmer than room temperature.
- Put the yolks and vanilla extract in the bowl of a mixer fitted with the whisk attachment.
- Start beating the yolks at medium speed, and then, when they are broken up, reduce the speed to low and gradually add the sugar.
- Increase the speed to medium-high and beat the yolks and sugar until the yolks thicken and form a slowly dissolving ribbon when the beater is lifted.
- Spoon about one third of the yolks onto the cooled chocolate mixture and fold them in with a rubber spatula.
- Don't worry about being too thorough.
- Pour the chocolate into the beaten yolks and gently fold the two mixtures together until they are almost completely blended.
- Add the cubed chocolates and biscotti, folding to incorporate the chunky pieces.
- Using an ice cream scoop or 1/4 cup measure, divide the filling evenly among the cooled shells.
- Smooth the filling with a small offset spatula, working it into the nooks and crannies as you circle the tops of the tarts.
- Bake the tarts for 10-12 minutes, until the tops look dry and the filling is just set.
- Remove to a rack to cool for about 20 minutes before serving.
- Best the day these are made, these are still terrific after they've been refrigerated- they lose their textural finesse, but the taste is still very much there.
- For longer keeping, wrap the tartlets airtight, and freeze them for up to a month.
- Thaw, still wrapped, at room temperature.
- Cook's Notes: Instead of individual tartlets, I made a 10-inch tart, and adjusted the baking time a bit longer than what is noted in the recipe.
- Additionally, when the tart came out of the oven, I wasn't pleased with the way the tops looked- too bumpy.
- So I made a quick ganache (2 ounces bittersweet chocolate+ 1/3 cup cream, nuked for about a minute, and stirred until smooth), and spread it over the top.
- Yeah, this was decadent.
- It was incredible the day it was served.
- The remainder was frozen and pulled out at the last minute for an impromptu guest dessert.
- I let it thaw at room temp for about 20 minutes before serving.
- I think I liked it better that way.
- Either way, it's an extravagant gut-bomb that is certain to please.
Nutrition Facts : Calories 2671.2, Fat 188.4, SaturatedFat 83.4, Cholesterol 1851.9, Sodium 1104.3, Carbohydrate 204.8, Fiber 8.5, Sugar 114.3, Protein 40.9
AUNT JULIA'S CHOCOLATE PIE
Meme's sister, who died long before I was born, was named Julia. She also liked to cook. Meme used to tease me that I was a lot like Julia in that we both would dirty every pot in the kitchen when we cooked. This is hands-down my favorite dessert. Mama makes it almost every time I come home to visit. When I was in culinary school, I took a look at the recipe and was certain with my newly learned techniques I could improve the consistency of the pudding. Wrong. It was a disaster, and the pudding mixture never congealed-which brings to mind the expression, "If it's not broke, don't fix it."
Yield makes one 9-inch pie
Number Of Ingredients 10
Steps:
- Preheat the oven to 500°F.
- To prepare the pie filling, in a saucepan, combine the 1 cup of granulated sugar and 1 cup of the milk. Set aside.
- In a bowl, combine the remaining 1 cup of milk, the flour, and cocoa powder in a bowl and whisk thoroughly to combine. (Mama uses a shaker and shakes the mixture until it is well combined and frothy.) Set aside.
- Heat the saucepan with the milk-sugar mixture over medium-high heat until simmering. Slowly add the milk-flour mixture and stir to combine. Bring to a boil. Add the egg yolks, whisking constantly, until it returns to a boil. Once the mixture comes to a boil, immediately add the vanilla and remove it from the heat.
- Pour the mixture into the baked pie crust. Set aside.
- To make the meringue topping, place the egg whites in a nonreactive bowl with a pinch of salt. Add the cream of tartar and, using a hand-held mixer, whisk on high speed until foamy. Sift over the confectioners' sugar a little at a time and whisk until the whites are glossy and hold stiff peaks when the whisk is lifted.
- To finish the pie, spoon the meringue over the pie, making sure it touches the edges of the pie crust. Bake until golden brown, 3 to 5 minutes. Move to a rack to cool completely and set, then serve.
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