Wolfgang Puck is a German-born chef who has made his mark here in California. He has such goldmines as Spago's in LA and Stars in the City plus a few more salted away around the globe. This is Wolfgang Puck's very own pumpkin' pie. How does it stack up against Grandma's?
Showing posts with label Pie Recipe. Show all posts
Showing posts with label Pie Recipe. Show all posts
Sunday, March 30, 2014
Monday, March 17, 2014
KC Masterpiece' s Chocolate Peanut Butter Ice Cream Pie
Ingredients
15 chocolate sandwich cookies
1/2 cup dry roasted peanuts
vegetable cooking spray
4 tablespoons butter or margarine
3 quarts chocolate ice cream
(7) 1.8 ounce packages milk chocolate covered peanut butter cups
(1) 8 ounce jar milk chocolate fudge topping
1/4 cup strong brewed coffee
2 tablespoons coffee flavored liqueur
Preparation
1. Preheat oven to 400 degrees. In a food processor or blender, blend chocolate sandwich cookies and peanuts until finely chopped.
2. Spray 9-inch pie plate with vegetable cooking spray. Reserve 1 tablespoon cookie mixture for garnish. In pie plate, mix butter or margarine and remaining cookie mixture by hand.
3. Press mixture onto bottom and up side of pie plate. Bake 8 minutes. Cool crust completely on wire rack. Place chocolate ice cream in refrigerator about 40 minutes to soften slightly.
4. Coarsely chop milk chocolate covered peanut butter cups. In a large bowl mix softened ice cream with chopped peanut butter cups. Spoon ice cream mixture into cooled cookie crust. Sprinkle reserved crumb mixture on top. Freeze until firm, at least 6 hours or overnight.To serve, let pie stand at room temperature 15 minutes for easier slicing.
5. Meanwhile, in a 1-quart saucepan over low heat, heat milk chocolate fudge topping until hot; stir in coffee and liqueur until blended. Cut pie into wedges and serve with warm fudge sauce.
Serves 12
15 chocolate sandwich cookies
1/2 cup dry roasted peanuts
vegetable cooking spray
4 tablespoons butter or margarine
3 quarts chocolate ice cream
(7) 1.8 ounce packages milk chocolate covered peanut butter cups
(1) 8 ounce jar milk chocolate fudge topping
1/4 cup strong brewed coffee
2 tablespoons coffee flavored liqueur
Preparation
1. Preheat oven to 400 degrees. In a food processor or blender, blend chocolate sandwich cookies and peanuts until finely chopped.
2. Spray 9-inch pie plate with vegetable cooking spray. Reserve 1 tablespoon cookie mixture for garnish. In pie plate, mix butter or margarine and remaining cookie mixture by hand.
3. Press mixture onto bottom and up side of pie plate. Bake 8 minutes. Cool crust completely on wire rack. Place chocolate ice cream in refrigerator about 40 minutes to soften slightly.
4. Coarsely chop milk chocolate covered peanut butter cups. In a large bowl mix softened ice cream with chopped peanut butter cups. Spoon ice cream mixture into cooled cookie crust. Sprinkle reserved crumb mixture on top. Freeze until firm, at least 6 hours or overnight.To serve, let pie stand at room temperature 15 minutes for easier slicing.
5. Meanwhile, in a 1-quart saucepan over low heat, heat milk chocolate fudge topping until hot; stir in coffee and liqueur until blended. Cut pie into wedges and serve with warm fudge sauce.
Serves 12
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