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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust:
1 cup walnuts
1 cup unbleached all purpose flour
1/2 cup light brown sugar -- firmly packed
6 tbsp butter, melted
Filling:
10 tbsp butter, room temperature
1 2/3 cup powdered sugar
8 oz semisweet chocolate, melted, cooled
1/4 cup Frangelico (hazelnut liqueur)
2 eggs
Whipped cream
Toasted sliced almonds
For crust: Preheat oven to 350. Finely grind walnuts with flour and brown sugar in processor. Blend in melted butter. Turn mixture into 10 inch pie plate, pressing into bottom and sides. Bake until lightly browned, about 10 minutes. Cool.
For filling: Cream butter with powdered sugar. Blend in chocolate and liqueur. Beat in eggs, 1 at a time. Pour into crust. Chill well. Just before serving, garnish with whipped cream and toasted almonds.
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust:
1 cup walnuts
1 cup unbleached all purpose flour
1/2 cup light brown sugar -- firmly packed
6 tbsp butter, melted
Filling:
10 tbsp butter, room temperature
1 2/3 cup powdered sugar
8 oz semisweet chocolate, melted, cooled
1/4 cup Frangelico (hazelnut liqueur)
2 eggs
Whipped cream
Toasted sliced almonds
For crust: Preheat oven to 350. Finely grind walnuts with flour and brown sugar in processor. Blend in melted butter. Turn mixture into 10 inch pie plate, pressing into bottom and sides. Bake until lightly browned, about 10 minutes. Cool.
For filling: Cream butter with powdered sugar. Blend in chocolate and liqueur. Beat in eggs, 1 at a time. Pour into crust. Chill well. Just before serving, garnish with whipped cream and toasted almonds.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.