More about "decadent chocolate espresso pie food"
CHOCOLATE ESPRESSO PIE BARS RECIPE - CHERYL DAY - FOOD
From foodandwine.com
4.5/5 (2)Total Time 3 hrs 45 minsAuthor Cheryl Day
- Make the crust Preheat the oven to 350°. Brush a large rimmed baking sheet with melted butter. Line the baking sheet with parchment paper, leaving a 1-inch overhang.
- In a large bowl, using your fingers, combine the flour with the brown sugar and salt. Drizzle in the 4 sticks of melted butter and stir with a fork until a lumpy dough forms. Press the dough evenly over the bottom and up the sides of the prepared baking sheet. Refrigerate until firm, about 15 minutes.
- Line the pie shell with parchment paper and fill to the top with pie weights or dried beans. Bake in the center of the oven for about 20 minutes, until lightly browned. Remove the pie weights and parchment paper. Transfer the crust to a wire rack to cool, about 1 hour.
- Meanwhile, make the filling Reduce the oven temperature to 325°. In a heatproof medium bowl set over a saucepan of simmering water, melt the diced butter with the chocolate chips, stirring occasionally, until smooth, about 3 minutes. Stir in the vanilla and remove the bowl from the heat. Whisk in the granulated sugar, espresso, cinnamon and salt until blended. Whisk in the eggs, one at a time. Pour the filling into the cooled crust. Bake for about 45 minutes, until the center is set and the top begins to crack. Transfer the pie to a wire rack to cool completely, about 2 hours.
DECADENT DESSERT RECIPES : S'MORES PIE, CARMELITAS,
From cookingchanneltv.com
DECADENT CHOCOLATE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
41 BEST CHOCOLATE PIE RECIPES | EPICURIOUS
From epicurious.com
Estimated Reading Time 8 mins
- Chocolate Cream Pie. No rolling pin is needed for this chocolate cream pie, which uses crushed chocolate wafers for its crust. Large egg yolks, cornstarch, and both bittersweet and unsweetened chocolate provide the filling with both richness and depth of flavor, making this a stand-out chocolate cream pie.
- Black-Bottom Hazelnut Pie. Toasted hazelnuts and bittersweet chocolate are encased in an all-butter pie crust, making this the perfect pie for lovers of both nuts and chocolate.
- Mile-High Chocolate Pie. The only thing better than chocolate mousse is chocolate mousse in pie form. Bake your pie crust, then gently fold together egg whites, cream, and melted chocolate for an ultra-light filling.
- Mint Cookies and Cream Cookie Pie. With white chocolate chips, milk chocolate chips, and crushed Oreos, pastry chef Christina Tosi’s Mint Cookies and Cream Pie is a chocolate lover’s dream.
- Chocolate “Creme Egg” Tart. This decadent dessert delivers the flavor of a certain beloved Easter candy in the form of an elegant tart. Get This Recipe.
- Chocolate S'more Pie. With its buttery Graham cracker crust, chocolate cream filling, and soft, toasted marshmallow top, this Chocolate S'more Pie evokes memories of summer camp for us.
- Chocolate-Pecan Sheet Pie With Molasses. Creamy chocolate ganache, sweetened with earthy molasses, and crunchy candied pecans add texture and richness to this eminently shareable dessert.
- Nutella Pie. The only thing better than eating Nutella straight from the jar might be making this easy Nutella pie, which sits on a chocolate crust and is topped with chopped toasted hazelnuts.
- Salted Chocolate Caramel Tart. This tart is all about balance: a bittersweet cocoa powder crust holds salted caramel, which gets glazed with dark chocolate, topped with flaky sea salt, and refrigerated until firm.
- Black Bottom Oatmeal Pie. If you love oatmeal chocolate chip cookies, this pie is for you. Toasted oats are folded with eggs, brown sugar, butter, vanilla extract, and ground ginger, then poured atop a ganache-coated pie shell.
DOUBLE CHOCOLATE-ESPRESSO TRUFFLE PIE | MIDWEST LIVING
From midwestliving.com
5/5 (1)Total Time 8 hrs 54 minsServings 10Calories 579 per serving
- For Chocolate Pastry: In a food processor, combine flour, cocoa powder, brown sugar and salt. Cover; process until just combined. Add butter. Cover; process with on/off turns until butter pieces are pea-size. With processor running, quickly add water through feed tube until dough just comes together.
- Transfer mixture to a large mixing bowl; gather flour mixture into a ball, kneading gently until it holds together. Gently pat dough into a disk.
- On a lightly floured surface, roll the dough from center to edges into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch glass pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Using a fork, prick the bottom and side of the pastry shell, being sure to prick where bottom and sides meet. Line pastry with a double thickness of foil.
- Bake in a 450°F oven for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until pastry is set and looks dry. Cool on a wire rack. Set baked pie pastry shell aside.
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A PIE TO RULE THEM ALL: PC® THE DECADENT® DOUBLE CHOCOLATE …
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