Quick chocolate chantilly pie

8 servings

Ingredients

Quantity Ingredient
1 cup Flour
¼ cup Unsweetened cocoa powder
¼ cup Sugar
4 ounces Stick Butter; softened
¼ cup Walnuts, almonds, or
Pecans; finely chopped
½ teaspoon Vanilla extract
6 ounces Semisweet or bittersweet
Chocolate; cut-up
½ cup Coffee, brewed
2 tablespoons Brandy
2 cups Heavy cream
Raspberry sauce or (recipe below)
½ pint Raspberries, fresh

Directions

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:35

1. Preheat oven to 400°F. Make crust: In a medium bowl, combine flour, sugar, butter, nuts, and vanilla. Blend with a fork until mixture is in fine crumbs. Knead until dough holds together. Press into bottom and up sides of deep-dish 9-inch pie dish. Bake 12 to 14 mins, or until set. Let crust cool.

2. To make filling, in a 1-qt glass bowl, combine chocolate and coffee. Heat in microwave on High 1 min; stir. Cook 1 min longer, or until chocolate is melted and smooth when stirred. Stir in brandy.

Let stand until cool.

3. In a medium bowl, whip cream with an electric mixer on high speed until stiff peaks form. Add cool chocolate mixture and beat on medium until well blended. Turn into cooled crust. Swirl top with the back of a spoon.

4. Refrigerate until set, several hours or overnight. Serve with Raspberry Sauce or top with fresh raspberries, if desired.

RASPBERRY SAUCE:

2 (12 oz) bags frozen

: unsweetened red

: raspberries, thawed

¾ cup powdered sugar

2 Tbs Grand Marnier,

: raspberry-flavored liqueur, : or other liqueur of your : choice

1. In a food processor, combine thawed raspberries and powdered sugar.

Process until smooth. Add Grand Marnier and process to blend well. 2.

To remove seeds, press puree thru' a wire strainer placed over a non-reactive bowl. Using a rubber spatula, scrape underside of strainer. Discard seeds. Serve immediately or cover and refrigerate up to 2 days. Mix before serving.

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