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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust
6 oz chocolate wafers
1/3 cup pecans
1/4 cup well chilled butter, cut into 4 pieces
Filling
10 oz semi-sweet chocolate
4 eggs, separated, room temperature
1/4 cup coffee liqueur
1/2 cup whipping cream
1 oz white chocolate, grated
Crust: Generously butter a 10 inch pie pan. Mix ingredients in a food processor until texture resembles a coarse meal. Press into bottom and sides of pan.
Filling: Melt semi-sweet chocolate. Blend in yolks and liqueur. Transfer to a large bowl. Beat whites in another bowl until stiff but not dry. Fold into chocolate mixture in 3 batches.
Beat cream in a bowl until stiff peaks form. Blend in grated white chocolate. Fill shell with half of semi-sweet chocolate mixture and top with whipped cream mixture. Spoon remaining semi-sweet chocolate mixture over and spread evenly. Freeze at least 30 minutes before serving.
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DARK AND WHITE CHOCOLATE MOUSSE PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust
6 oz chocolate wafers
1/3 cup pecans
1/4 cup well chilled butter, cut into 4 pieces
Filling
10 oz semi-sweet chocolate
4 eggs, separated, room temperature
1/4 cup coffee liqueur
1/2 cup whipping cream
1 oz white chocolate, grated
Crust: Generously butter a 10 inch pie pan. Mix ingredients in a food processor until texture resembles a coarse meal. Press into bottom and sides of pan.
Filling: Melt semi-sweet chocolate. Blend in yolks and liqueur. Transfer to a large bowl. Beat whites in another bowl until stiff but not dry. Fold into chocolate mixture in 3 batches.
Beat cream in a bowl until stiff peaks form. Blend in grated white chocolate. Fill shell with half of semi-sweet chocolate mixture and top with whipped cream mixture. Spoon remaining semi-sweet chocolate mixture over and spread evenly. Freeze at least 30 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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