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HOT COCOA PUMPKIN PIE BAKER MEGAN STASIEWICH | LEDUC, AB INGREDIENTS CRUST 1% cups 2 tbsp Donna) Heidi delta A NT ele EUR them to grease your pans — save butter and keep your hands clean. It's a win-win! HONEY MAID Graham Crumbs cocoa powder %cup+2tbsp butter, melted FILLING, GANACHE AND TOPPING 1 package (250) 7 cup 3 medium 1 can (540 m1) 2tsp Atsp Atsp % cup 1cup % cup PHILADELPHIA Original Cream Cheese, room temperature SPLENDA Brown Sugar Blend eggs, room temperature E.D. SMITH Pumpkin Pie Filling vanilla extract cinnamon salt whipping cream semi-sweet chocolate chips (divided) Imagine curling up in front of a fire with a big piece of pumpkin pie in one hand, and the other hand is holding a rich cup of hot cocoa. In this dessert, they're married together. . Preheat oven to 350°F. Grease a 9-inch pie pan. . To make the crust, combine graham crumbs, cocoa and melted butter. Spread into prepared pan. Press down on bottom and up sides of pan to create the crust. Bake 6 minutes, remove from oven and cool. . While crust is cooling, make filling. Beat cream cheese with Splenda until light and fluffy. . Add eggs one at a time with mixer on low speed. Add pie filling, vanilla, cinnamon and salt. Mix on medium low until combined, making sure to scrape sides and bottom of mixing bowl. . Pour filling into the crust. Bake for 40-45 minutes, until set. Cool at room temperature for 1 hour. . While the pie chills, make ganache by heating whipping cream in a heavy-bottomed medium pot over low heat. Place 1 cup of the chocolate chips in a separate bowl. Once the cream starts steaming and forming little bubbles on the surface, pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth. If ganache is too thick, add a bit more cream. . Pour ganache over the pie. Chill in fridge for 3-37 hours. . Once the pie has fully cooled, melt remaining chocolate chips and drizzle over the pie or chop/shave chocolate chips and sprinkle over top.
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