Quantcast
DECK THE HOLIDAY'S: 05/16/14

Friday, May 16, 2014

COFFEE S'MORES PIE!!

Coffee S'mores Pie recipe



This sophisticated mashup of the campfire classic uses Nutella to bind the graham cracker crust and coffee to deepen the chocolate flavor in the rich ganache filling.

ingredients

Graham cracker crust:
  • 9 whole graham crackers, ground finely in a food processor
  • 2 tablespoons heavy cream
  • 2 tablespoons Nutella
  • 1 ounces semisweet or bittersweet chocolate, melted
  • 1 tablespoon unsalted butter, melted
Coffee ganache:
  • 12 ounces semisweet or bittersweet chocolate (do not exceed 61% cacao), finely chopped
  • 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2" cubes
  • 1 1/4 cups heavy cream
  • 2 tablespoons finely ground coffee beans
Meringue:
  • 2 large egg whites
  • 1/2 cup sugar
  • Special equipment:One 9" metal or glass pie dish; a kitchen torch (optional)

preparation

For graham cracker crust:
Mix graham cracker crumbs and remaining ingredients in a small bowl to blend. Press mixture onto bottom and up sides of pie dish; chill until crust is firm, about 30 minutes.
For coffee ganache:

Place chocolate and butter in a large bowl. Bring cream, coffee, and 2 tablespoons water to a boil in a small saucepan. Remove from heat; cover and let steep for 5 minutes.
Strain cream mixture through a fine-mesh sieve into bowl with chocolate and butter; discard coffee grounds. Stir until melted and ganache is smooth. Pour into chilled crust; smooth top. Chill until set, about 1 hour.
For meringue:

Meringue Using an electric mixer with clean, dry beaters on medium speed, beat egg whites in a medium bowl until light and frothy. Add sugar in 4 additions, beating for 1 minute after each addition. Continue beating egg whites until stiff and glossy.
Spoon meringue over coffee ganache; swirl decoratively with a spatula or the back of a spoon. Using a kitchen torch, if desired, toast meringue until golden brown in spots. DO AHEAD: Pie can be made 8 hours ahead. Keep chilled.

MILE HIGH CHOCOLATE PIE!!

Mile-High Chocolate Pie recipe




To get a super-light mousse, you'll need to properly fold together the whipped cream, egg whites, and melted chocolate.

ingredients

  • 1 pie crust, homemade or store-bought
  • 4 large egg whites
  • 3/4 cup plus 3 tablespoons sugar
  • 10 ounces semisweet or bittersweet chocolate (do not exceed 71% cacao), chopped, plus more shaved with a vegetable peeler for garnish
  • 3 tablespoons unsalted butter
  • 4 cups heavy cream, divided
  • 1 cup coarsely crushed chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers), divided
  • 1/2 cup crème fraîche
  • 1/8 teaspoon kosher salt
  • Special equipment:A 9" pie dish

preparation

Preheat oven to 350°F. Line pie dish with crust; crimp edges decoratively. Fully bake pie crust according to recipe or box instructions. Let cool completely.
Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm but not hot, 3–4 minutes. Remove from heat. Using an electric mixer, beat on medium-high speed until cool, tripled in volume, and stiff peaks form (the tips of the peaks won't fall over when beaters are lifted from bowl and turned upright), about 6 minutes.
Stir chopped chocolate and butter in a large bowl set over same saucepan of simmering water until melted and smooth, 4–5 minutes; set aside.
Beat 2 cups cream in another medium bowl until medium peaks form (cream should be soft and pillowy), 5–6 minutes.
Gently fold egg whites into warm chocolate mixture until fully incorporated (work quickly to prevent chocolate from turning gritty). Gently fold in whipped cream just until no white streaks remain; do not overmix or mixture will deflate. Spoon 1/2 cup chocolate mousse into bottom of prepared pie crust; spread evenly over bottom of crust. Sprinkle 3/4 cup plus 2 tablespoons crushed chocolate wafers over mousse. Top with remaining mousse, mounding in the center to create a dome. (The point is to add height, not to spread out evenly to edges.) Chill pie.
Beat remaining 2 cups cream, crème fraîche, and salt until medium-stiff peaks form (when the beaters are lifted from the cream, the peaks will hold their shape but the tips will fall over). Top chocolate mousse with whipped-cream mixture, following the same rounded dome shape. Chill pie for at least 4 hours or, covered, for up to 3 days. (It will slice best if chilled overnight, allowing mousse to set properly.)
Garnish pie with 2 tablespoons chocolate wafers and chocolate shavings. Slice pie using a clean, dry knife; wipe between slices to ensure clean, elegant pieces.