| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
St. Louis |
Post3 |
24 |
servings |
INGREDIENTS
| 2 |
|
Prepared crumb pie crusts; (any flavor) |
|
|
=== FOR CHOCOLATE LAYER === |
| 1/2 |
c |
Butter -; (1 stick) |
| 5 |
oz |
Bittersweet chocolate |
| 1 |
tb |
Extra-strong coffee |
|
|
(or 3/4 tspn instant coffee granules |
|
|
Dissolved in 1 tbspn hot water) |
| 1/2 |
c |
Brown sugar -; (packed) |
| 3/4 |
c |
All-purpose flour |
| 1/8 |
ts |
Salt |
| 3/4 |
ts |
Baking powder |
| 2 |
|
Eggs; slightly beaten |
|
|
=== FOR CHEESECAKE LAYER === |
| 3 |
|
Dark-chocolate Milky Way |
|
|
Candy bars -; (1.76 oz ea) |
| 5 1/2 |
pk |
Cream cheese – (8 oz); softened |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Granulated sugar |
| 1 |
pn |
Salt |
| 1 |
tb |
Cornstarch |
|
|
=== FOR GLAZE === |
| 3 |
oz |
Bittersweet chocolate |
| 3 |
tb |
Corn syrup |
| 3 |
tb |
Heavy cream |
| 2 |
tb |
Butter |
INSTRUCTIONS
Remove plastic covers from pie crusts; carefully remove labels and wash
covers; dry and set aside. Place tins in larger pans or on a baking sheet;
set aside. Preheat oven to 325 degrees. To prepare chocolate layer: In a
large microsafe bowl, heat together butter, chocolate and coffee at 70
percent power for about 1 minute; stir and let stand until mixture can be
stirred smooth (or heat on stove top, watching carefully so mixture does
not burn). Add brown sugar; stir until dissolved. Sprinkle flour over
chocolate mixture; sprinkle salt and baking powder over flour. Stir dry
ingredients into chocolate; stir in eggs. Divide mixture evenly between
crusts; bake 18 minutes. Let stand 5 minutes. To prepare cheesecake layer:
Slice each candy bar into 15 to 18 pieces; distribute evenly over chocolate
layer. Beat together cream cheese, egg and vanilla until smooth. In a small
bowl, stir together sugar, salt and cornstarch; beat into cream cheese
mixture. Pour mixture over pies in a thin, wide ribbon without disturbing
candy pieces. Return to oven; bake 18 minutes. Let cool completely. Invert
plastic covers (to form dome lids) over pies and refrigerate until cold. To
prepare glaze: In a microsafe bowl, combine chocolate, syrup, cream and
butter; microwave about 30 seconds on full power. (On the stove top, melt
together over very low heat, stirring constantly.) Whisk until smooth; let
cool 5 minutes. Remove plastic covers from pies. Drizzle half the glaze
over one cold pie; smooth with a thin spatula, being careful to keep glaze
off lip of pie pan. Repeat with second pie. Replace plastic covers; press
edge of pie pan over plastic lip in several places. Yield: 2 (8-inch) pies,
12 to 16 servings each.
To make ahead: Chill finished pies until glaze is set; freeze. Before
giving, thaw pies overnight in refrigerator. Remove lids and garnish with
red and green candied cherries, toffee bits, chocolate-coated nuts or
holiday candies. Replace covers and attach a large bow, with a note of
instruction to keep refrigerated until serving.
Recipe Source: St. Louis Post-Dispatch - 11-09-1998 By Jack and Mary
Billings
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