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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 cup walnuts
1 cup all-purpose flour
1/2 cup firmly packed light brown sugar
6 tablespoons butter or margarine, melted
1 (8-ounce) package cream cheese, softened
2/3 cup butter or margarine
1 2/3 cups powdered sugar
8 (1-ounce) semisweet chocolate squares, melted
1/4 cup Irish cream liqueur
1/2 pint whipping cream
1 tablespoon powdered sugar
Process first 3 ingredients in a food processor until walnuts are
ground, stopping to scrape down sides. Add melted butter, and process
until blended. Press mixture firmly onto bottom and up sides of a 9-inch
pie plate.
Bake at 350F for 12 to 15 minutes or until lightly browned. Cool.
Beat cream cheese and butter at medium speed with an electric mixer
until smooth; add 1 2/3 cups powdered sugar, beating until blended. Add
chocolate and liqueur, beating until blended. Spoon into crust, and
chill 8 hours. Store in refrigerator up to 4 days, if desired.
Beat whipping cream at medium speed with electric mixer until foamy; add
1 tablespoon powdered sugar, beating until stiff peaks form. Spread on
top of pie just before serving. Makes 1 9" pie.
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Chocolate Heaven
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 cup walnuts
1 cup all-purpose flour
1/2 cup firmly packed light brown sugar
6 tablespoons butter or margarine, melted
1 (8-ounce) package cream cheese, softened
2/3 cup butter or margarine
1 2/3 cups powdered sugar
8 (1-ounce) semisweet chocolate squares, melted
1/4 cup Irish cream liqueur
1/2 pint whipping cream
1 tablespoon powdered sugar
Process first 3 ingredients in a food processor until walnuts are
ground, stopping to scrape down sides. Add melted butter, and process
until blended. Press mixture firmly onto bottom and up sides of a 9-inch
pie plate.
Bake at 350F for 12 to 15 minutes or until lightly browned. Cool.
Beat cream cheese and butter at medium speed with an electric mixer
until smooth; add 1 2/3 cups powdered sugar, beating until blended. Add
chocolate and liqueur, beating until blended. Spoon into crust, and
chill 8 hours. Store in refrigerator up to 4 days, if desired.
Beat whipping cream at medium speed with electric mixer until foamy; add
1 tablespoon powdered sugar, beating until stiff peaks form. Spread on
top of pie just before serving. Makes 1 9" pie.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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