Fudge Satin Pie with Nutty Crumb Crust
4 large eggs
1 1/2 cups sugar granulated
1 teaspoon vanilla extract
2 teaspoons liqueur coffee flavor, such as kahlua
8 ounces chocolate chips (semi-sweet) melted
1 1/2 pounds butter, unsalted softened
2 cups heavy whipping cream
1/2 cup powdered sugar
2 tablespoons instant coffee
Mix crumbs, almonds, 1/3 cup powdered sugar and melted
butter and press into 10-inch glass pie pan.
Beat eggs with mixer and add granulated sugar.
Beat until light and custardy.
Add vanilla and coffee liqueur. Mix well and add melted chocolate.
Continue beating and add unsalted butter, 1 stick at a time, until
smooth and satiny.
Turn into crust and chill until set. Whip cream with 1/2 cup powdered sugar and powdered coffee.
Pipe through pastry tube onto pie using rose tip.
1 x baked 9 inch pie crust, cooled or 9 inch (9-ounce) extra serving size
graham cracker crumb crust
1/2 cup cocoa
1 1/4 cup sugar
1/3 cup cornstarch
1/4 tsp salt
2 3/4 cup milk
3 tbl butter or margarine
1 1/2 tsp vanilla extract
1 1/2 cup frozen non-dairy whipped topping, thawed
About 18 small York Peppermint Patties (1 1/2 inches in diameter), divided
6 dsh green food color
* Prepare crust:
Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually stir milk into dry ingredients. Cook over medium-low heat, stirring constantly until mixture comes to full rolling boil. Boil and stir one minute.
Remove from heat.
* Stir in butter and vanilla. Pour into prepared crust. Carefully press plastic wrap directly onto pie filling. Cool. Refrigerate 6 hours.
* Remove wrappers from peppermint candies. Remove plastic wrap from pie. Just before serving, cut 9 peppermint candies in half; place cut-side down at outer edge of pie filling, forming a scalloped edge. Finely chop remaining 9 candies and fold them into whipped topping with green food color, if desired. Spread pie with peppermint topping. Serve immediately; 10 servings.