Blacksmith pie
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | 0z fudge cookies * | |
| 10 | ounces | Graham crackers |
| 16 | tablespoons | Butter at room temp |
| ¼ | cup | Cornstarch |
| 1 | cup | Sugar plus 3 TBS |
| ½ | teaspoon | Vanilla extract |
| 1½ | cup | Half and half(or 1 cup cream and; 1/2 cup milk) |
| 2 | Egg yolks | |
| 1 | Egg | |
| ½ | cup | Semisweet chocolate chips |
| 1½ | cup | Heavy cream |
| 4 | Egg whites** | |
Directions
For crust: process cookies and crackers until fine. Mix in bowl with butter until well blended. Line bottom and sides of a 9 inch springform pan. Chill at least one hour. Can be made a day before.
Filling
Combine cornstarch , 3 TBS sugar, vanilla and half and half in a saucepan.
Stir with wisk until blended and smooth. Bring to a boil over low heat stirring constantly with wisk. When thickened , remove from heat.
Beat egg yolks and eggs and add to custard , stirring rapidly with wisk.
Return to heat and stir until custard barely simmers. Pour and scrape 1 cup of the custard into mixing bowl and the remaining custard in another bowl.
Melt chocolate over boiling water or at 70% power in microwave. Add melted chocolate to the 1 cup of custard. Smear bottom and sides of chilled crumb crust with the mixture and chill.
Beat heavy cream until partly stiff. Gradually add ½ cup sugar beating until stiff. Beat egg whites* * until stiff and gradually add the remaining sugar. Continue beating until stiff. Fold the whipped cream and egg whites into the second bowl of custard.
Pour and scrape the whipped cream eggwhite mixture into the mold. Smooth it over. Cover with plastic wrap and chill for several hours.
Decorate with chocolate shavings and/or chocolate leaves.
Chocolate leaves Melt about 4 oz semisweet chocolate. Brush ont eh underside of clean, small garden leaves. Lemon leaves are great-silk leaves can also be used along with holly or sasanqua camilia leaves. Let harden until fiirm. Carefully peel off leaves by the stem. Can be made in advance and kept in tightly closed tin in frig or freezer. Can also use white chocolate and tint it.
NOTES : * I use the refrigerater chocolate cookies always found near the icecream toppings, but I don't know if they're kosher. Any plain chocolate cookie will do. ** With all the salmonella problems, it would be wise to use Just Eggwhites or the cartons of pasturized eggwhites now in some supermarkets. If none of the above are available, I would skip eggwhites completely and increase the am't of cream. It won't be as light a filling, but it will still be delicious. Recipe by: NY Times
Posted to JEWISH-FOOD digest V97 #315 by Judith Sobel <jcs@...> on Dec 03, 1997