cookie crumbs (chocolate wafers like Nabisco Famous Chocolate Wafers)
orange, juice (1/3 cup) and fine zest
2 2/3 cups
red food coloring
whisking constantly until thick and smooth. Remove from heat and stir in butter, vanilla, and red food coloring. Beat several times while cooling. Pour into baked pie shell when it has cooled to just warm. Cover with wax or parchment paper, cool completely in refrigerator (at least 3 hours) until filling is cold and set. Serve with drizzled chocolate and whipped cream.
Whip the cream until peaks form, and fold into cooled chocolate mixture. Next day, crumble/grate chocolate on top, loosen the pie from the springform pan (if using), and chill again, until ready to serve
Once you delve past the thick and incredibly rich chocolate ganache, through the silky, caramel-y-sweet-salty-tangy cream cheese frosting and the impossibly dewy chocolate cake, you’ll run right into a pocket of pudding-like pumpkin pie filling
The Pancake Princess and the Protein Prince | Craving pancakes all day, every day.
Place on a baking sheet with a clean piece of parchment paper. Orange Blossom Honey Cheesecake, which I had planned to drizzle with White Chocolate Ganache, and top with Dark Chocolate Truffles, flavored with Grand Marnier and dipped in white chocolate
Well, as Valentine’s Day fell on a Thursday this year , there was no better excuse to make something sweet in the middle of the week, something just for my man – a Triple Layer ChocolateCreamPie with Tart Raspberry Sauce
Chocolate Oreo Fudge CreamPie, to be exact. I knew I wanted a pie base made out of crushed Oreos,I also knew I wanted a chocolate fudge layer (made by melting cookie crumb chocolate for that added Oreo crunch