CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Pies |
8 |
Servings |
INGREDIENTS
1 1/2 |
c |
Graham cracker crumbs |
1 |
c |
Ground toasted almonds |
1/3 |
c |
Powdered sugar |
1/2 |
c |
Butter, melted |
4 |
|
Eggs |
1 1/2 |
c |
Granulated sugar |
1 |
t |
Vanilla |
2 |
t |
Coffee liqueur |
8 |
oz |
Semisweet chocolate pieces |
|
|
melted |
1 1/2 |
lb |
Unsalted butter, softened |
2 |
c |
Whipping cream |
1/2 |
c |
Powdered sugar |
2 |
T |
Powdered coffee |
INSTRUCTIONS
Mix crumbs, almonds, 1/3 cup powdered sugar and melted butter and
press into 10-inch glass pie pan. Chill. Beat eggs with mixer and add
granulated sugar. Beat until light and custardy. Add vanilla and
coffee liqueur. Mix well and add melted chocolate. Continue beating
and add unsalted butter, 1 stick at a time, until smooth and satiny.
Turn into crust and chill until set. Whip cream with 1/2 cup powdered
sugar and powdered coffee. Pipe through pastry tube onto pie using
rose tip. Chill. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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