| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Pies |
1 |
Servings |
INGREDIENTS
|
|
Crust |
| 1/2 |
pk |
Nabisco famous chocolate wafers, crushed (look in the ice cream section of the grocery store) |
| 1/4 |
c |
Butter; melted |
INSTRUCTIONS
Preheat oven to 350°. Combine cookie crumbs and butter. This can be done in
a food processor. Press onto bottom and sides of a 9 inch pie pan. Bake for
7 to 8 minutes, until set. Cool.
Filling
3/4 cup unsalted butter, at room temperature 1 cup firmly packed light
brown sugar 1 teaspoon vanilla extract 3 ounces unsweetened baking
chocolate, melted and cooled 4 eggs 3 ounces Praline Almonds, crushed (see
below) 1 cup whipping cream, whipped and sweetened to taste 8 whole praline
almonds for decoration
Cream butter, brown sugar and vanilla until light and fluffy. Beat in
melted chocolate. Beat in eggs 1 at a time, beating 2 minutes after each
addition, and scraping bowl often. The texture of the filling must be
perfectly smooth and velvety. Stir in crushed almonds, pour into pie crust
and chill. Ice all over with whipped cream and decorate with whole almonds.
Serves 8.
PRALINE ALMONDS
2 1/2 cups sugar
1/2 cup water 2 cups pecans or almonds
Oil a baking sheet. Combine sugar and water in a heavy saucepan and stir
until all sugar is moistened. Stir in nuts. Cook over high heat until all
the water is cooked out, sugar is powdery and nuts are dry. Remove from
heat to stir if necessary. When mixture is dry, cook, stirring constantly,
until sugar melts and coats nuts. Sugar should be caramel colored but not
liquid. DO NOT TOUCH-hot caramel is dangerous. When cool enough to handle,
break apart into individual pieces. Eat whole, or crush in a food processor
or blender.
NOTE: Gottlieb's uses pareve chocolate meal for their crust. Nabisco Famous
Chocolate Wafers work best for home use, but they are definitely not
kosher. If that's a concern, look for any plain chocolate cookies which are
acceptable-Oreos will not do!
Recipe by: From Gottlieb's Bakery 100 Years of Recipes Cookbook
Posted to Bakery-Shoppe Digest V1 #190 by C4 <c4@groupz.net> on Aug 15,
1997
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