Saturday, February 19, 2005

here goes...

Chocolate Velvet Pie (I owe this recipe to my friend Robyn)

1 container Rich's non-dairy whipping cream (or real dairy whipping cream - my husband is lactose intolerant so non-dairy works for us)
1 bag chocolate chips
1 graham cracker pie shell (or make your own - recipe to follow)
a few drops peppermint extract (optional), peanut butter (optional)

Pour whipping cream into a saucepan, add chocolate chips. Heat over a low flame stirring constantly until choclate chips have melted and mixture is a thick, uniform in color and irresistable looking. Pour into the pie shell and refrigerate until set and firm (need not be overnight - could be as little as 2 hours - depends on your fridge).
Adding a few drops (to taste) of peppermint extract makes it refreshing.
To make a giant reese's peanut butter cup pour half the chocolate in, then some creamy peanut butter, then the rest of the chocolate on top...voila!

Easy graham cracker crust (from Mileanium)

1 1/4 cups graham cracker crumbs (or petit-buerre crackers work well too)
3 Tbsp. melted margarine
2 Tbsp. orange juice
2 Tbsp. brown sugar (white ok too)
1/2 tsp. cinnamon

Spray a 9" pie plate with Pam. Mix all ingredients together, press into pan. Bake @ 350 degrees for 7-8 minutes.

This recipe is sooo easy and sooo decadent - it is irresistable!!!!


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