Chocolate Rasperry Velvet Cream Pie by Patricia Lapiezo
CRUST
10 Pepperidge Farm Milano raspberry cookies, finely ground
6 Oreo cookies, finely ground
2 Tbsp butter, melted
FILLING
1 8-oz. pkg. cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy whipping cream
6 oz. semisweet chocolate, finely chopped
2 Tbsp. chocolate syrup (used for making coffee drinks)
1 tsp. vanilla
1 1/2 cups heavy whipping cream, stiffly beaten
GANACHE & GARNISH
1/2 cup bittersweet chocolate, chopped
1/4 cup refrigerated chocolate raspberry coffee creamer
1/4 cup heavy whipping cream
Additional sweetened whipped cream
Fresh raspberries
Preheat oven to 350 degrees. In a small bowl combine the cookie crumbs and melted butter. Press over bottom and sides of a 9-inch pie plate. Bake for 8 min. Cool completely.
In a large bowl, beat the cream cheese and powdered sugar until light and fluffy. In a small pan over low heat, melt the chocolate with the 1/4 cup whipping cream. Cool slightly. Blend in melted chocolate, syrup and vanilla. Fold in whipped cream. Spread over prepared crust.
Combine the 1/2 cup bittersweet chocolate, coffee creamer and whipping cream in a small pan over low heat. Stir until chocolate is melted. Pour over center of pie to within 1/2 inch of edge. Chill until set.
Decorate edge of pie with sweetened whipped cream, raspberries and chocolate shavings.
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