Arizona Pecan Chocolate Rum Pie

1/4 ts Salt
1 1/4 c Flour
1/2 c Lard; chilled
3 Eggs; lightly beaten
3 tb Water
1/4 ts Vinegar
1 1/2 oz Unsweetened chocolate
3 tb Butter
3/4 c Dark corn syrup
1/2 c Brown sugar
3/4 ts Vanilla extract
1 tb Rum
1 1/4 c Chopped pecans

Mix the salt into the flour and cut in the lard. Measure out 1 tablespoon

Lightly flour a work surface and rolling pin and roll the dough into an 11

Melt the chocolate and butter together in a heavy saucepan. Set aside and

Stir the corn syrup and sugar into the reserved eggs. Add the chocolate a

Bake in the preheated oven for 1 hour, or until set. The filling will rise.

Chocolate Dessert Recipes

Chocolate Coconut Crunch Pie Recipe

-----chocolate coconut -crust-----
Nonstick cooking spray
14 oz Semisweet chocolate;
-coarsely chopped
2 tb Unsalted butter
1 1/2 c Rice krispies
1/2 c Sweetened coconut; shredded

-----filling-----
8 oz Bittersweet chocolate;
-coarsely chopped
2 tb Water
1 tb Unsalted butter
1/8 ts Salt
1 1/4 c Heavy cream
1/2 c Cream of coconut; (fx. coco
-lopez)
2 ts Vanilla extract

Make the chocolate coconut crust:

1. Spray the bottom and side of a 9-inch pie pan well with nonstick cooking spray. Melt the chocolate with the butter according to the directions in the Chocolate Key.

2. In a large bowl combine the melted chocolate mixture with the cereal and the coconut. Scrape the mixture into the prepared pan. Using a small offset metal cake spatula, spread the mixture evenly onto the bottom and side of the pan, covering it completely. Refrigerate the crust while preparing the filling.

Make the filling:

1. Melt the chocolate with the water and butter according to the directions in the Chocolate Key. Stir in the salt. Allow the chocolate mixture to cool for 15 minutes.

2. In a large, chilled bowl combine the cream, cream of coconut and vanilla. Using a hand-held electric mixer, beat the mixture until soft peaks begin to form.

3. Using a large rubber spatula, fold one third of the whipped cream mixture into the chocolate mixture to lighten it. Fold in the remaining cream mixture.

4. Scrape the filling into the prepared crust, smoothing the top with a cake spatula. Refrigerate the pie for at least 2 hours, until the filling is set. Allow the cake to stand at room temperature for at least 30 minutes before serving (the pie is very difficult to slice otherwise).

8 Servings. Allow the pie to stand at room temperature for 30 minutes before serving.




Chocolate Hazelnut Tart Recipe

3 T Cocoa powder
4 T Butter
4 oz Bittersweet or semisweet cho
1 c Dark corn syrup
3 ea Eggs
1/4 c Sugar
1 ea Lg Egg
4 T Butter
1/2 c Sugar
2 T Dark rum (optional)

Chocolate Dough

1 c Unbleached all-purpose flour
Pinch salt
1/4 t baking soda

Chocolate-Hazelnut Filling

2 c whole Hazelnuts

The already buttery flavor of the hazelnuts pairs them naturally with the chocolate filling. Walnuts or pecans make good variations. Mixing the Dough. Sift the dry ingredients together three times. Rub in the butter and moisten with the egg as for Sweet Pastry Dough. Shape into a disk, wrap, and refrigerate. Cooking the Chocolate-Hazelnut Filling.

Place the hazelnuts on a baking pan and toast at 350 degree F until the skins are loose and come off easily, about 10 minutes. Rub the hazelnuts in a towel to remove the skins. Chop the hazelnuts coarsely, by hand or with a food processor. Combine the chocolate with the butter in a small bowl. Bring a small pan of water to a simmer and turn off the heat. Place the bowl of chocolate and butter over the hot water and stir to melt.

Combine the corn syrup and sugar in a small saucepan. Bring to a full rolling boil over medium heat. Remove from heat and stir in the chocolate mixture. Beat the eggs and salt with the optional rum. Beat in the chocolate mixture, taking care not to overbeat. Assembling. Lightly flour the work surface and dough. Roll the dough to a 14-inch diameter disk, 1/8 inch thick. Line a 10-inch tart pan with the dough, trimming away the excess. Stir the chipped hazelnuts into the filling and pour the filling into the pan.

Baking. Bake at 350 degree F until the filling is set and the crust is baked through, about 40 minutes. Holding. Store the tart at room temperature up to 2 days.

Chocolate Brandy Cream Recipe

1 1/2 tb Cocoa powder
1 tb Confectioners sugar
1 c Heavy whipping cream
1 tb Brandy
1 1/2 ts Vanilla

Sift together the cocoa and confectioners sugar and set aside.
In a chilled bowl with chilled beaters, combine all ingredients and beat the cream until stiff peaks begin to form.

With a spoon or pastry bag fitted with a star tip, use cream to garnish slices of Double Chocolate Ice Box Pie.

Chocolate Banana Pudding Pie

4 Semisweet chocolate; baker's
2 tb Milk
2 tb Butter or margarine
1 Graham cracker pie crust, 9
-inch -- prepared
2 md Banana; dole, sliced
2 3/4 c Milk; cold
2 pk Banana pudding mix; jello
1 1/2 c Cool whip lite®

Microwave chocolate, milk, and maragrine in medium microwaveable bowl on HI Pour milk into large bowl. Add pudding mixes.

Beat with wire whick 1 min. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.

Chocolate Sponge Pie Recipe

1 c Sugar
1/3 c Flour
1/4 ts Salt
1/2 c Ground chocolate
3 Eggs; seperated
1 c Milk
9 Inch unbaked pastry shell

Sift together sugar, flour, salt, and chocolate.
Beat egg yolks well and mix with milk; combine with dry ingredients.
Beat egg whites stiff and fold into chocolate mixture, mixing well.
Pour into pie shell. Bake in a hot oven (450ø) for 10 minutes, then reduce the heat to moderate (350ø) and bake until firm.
Test by inserting a knife blade; when it comes out clean, the chocolate sponge is done.

Serve cold with whipped cream or ice cream.