ROCKY ROAD FREEZER PIE
Whip up this simple chocolaty pie the day before and you'll feel just like the champ when you serve it on party day. -Addrenne Roth, Donna, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk cream and pudding mix for 2 minutes. Fold in whipped topping. Stir in the chocolate chips, marshmallows and pecans. Transfer to pie crust. Freeze until firm, about 6 hours. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 184 calories, Fat 10g fat (5g saturated fat), Cholesterol 11mg cholesterol, Sodium 175mg sodium, Carbohydrate 20g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
WHITE CHOCOLATE MACADAMIA COOKIES
Provided by Ree Drummond : Food Network
Time 45m
Yield 12 cookies
Number Of Ingredients 13
Steps:
- For the cookies: Melt 1 1/2 sticks (12 tablespoons) of the butter in a small skillet over medium heat. Cook, swirling the skillet, until the butter is golden brown. Set aside to cool.
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- In the bowl of an electric mixer, cream together the brown sugar, granulated sugar and remaining 1/2 stick (4 tablespoons) butter. Drizzle in the cooled brown butter. Mix in the eggs one at a time. Add the vanilla extract.
- In a separate small bowl, stir together the flour, baking soda and salt. Add half of the flour mixture to the butter and sugar mixture and mix until incorporated. Add the remaining flour mixture and mix well. Add the nuts and white chocolate and mix until incorporated. Drop large scoops of dough onto the prepared baking sheets using a 2 1/4-inch ice cream scoop.
- For the topping: Top the cookies with a few chocolate chunks and chopped nuts. Bake until the edges start to brown, about 14 minutes. Sprinkle the tops with a small amount of sea salt. Let cool on the baking sheets.
CHOCOLATE MACADAMIA NUT PIE
Make and share this Chocolate Macadamia Nut Pie recipe from Food.com.
Provided by Ang11002
Categories Pie
Time 1h10m
Yield 1 9inch pie
Number Of Ingredients 9
Steps:
- Preheat to 350F In 1 qt saucepan, combine chocolate and margarine; stir over low heat until smooth and melted.
- Remove from heat.
- Stir in cream& corn syrup until well blended.
- In medium bowl, beat eggs and sugars (white and brown) until well mixed.
- Stir in chocolate mixture and add nuts.
- Pour into pie crust and bake 40 minutes or until knife inserted halfway comes out clean.
- cool and then enjoy.
Nutrition Facts : Calories 3881.9, Fat 270.2, SaturatedFat 93.5, Cholesterol 797.5, Sodium 1762.2, Carbohydrate 376.2, Fiber 24.4, Sugar 194.9, Protein 46.6
MACADAMIA NUT PIE
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the dark corn syrup, sugar, and eggs. Stir in macadamia nuts and melted butter. Pour into pie shell.
- Bake in preheated oven for 50 to 60 minutes, or until filling is set. If necessary, cover edge with foil to prevent overbrowning.
Nutrition Facts : Calories 536.5 calories, Carbohydrate 62 g, Cholesterol 85 mg, Fat 32.3 g, Fiber 2.8 g, Protein 5.6 g, SaturatedFat 8.8 g, Sodium 248.7 mg, Sugar 28.8 g
FROZEN CHOCOLATE PIE
When I serve this dessert to company, they often think it has ice cream in it. It does have a smooth texture like an ice cream pie. I've been making this recipe for years - it's a refreshing end to a meal anytime!
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add cocoa alternately with milk; mix well. Fold in whipped topping. , Pour into pie shell. Freeze for 8 hours or overnight. Sprinkle with chocolate curls or chips if desired. Serve directly from the freezer (pie does not need to be thawed to cut).
Nutrition Facts : Calories 302 calories, Fat 16g fat (10g saturated fat), Cholesterol 18mg cholesterol, Sodium 137mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE MACADAMIA NUT PIE
Steps:
- To prepare the crust, in a bowl, using an electric mixer on low speed, cream the butter and sugar together. Add the egg yolk, cream, and vanilla and mix well. In another bowl, sift together the flour, cocoa, and salt. Mix the flour mixture with the wet ingredients until incorporated. Press into a square on a piece of plastic wrap, wrap in the plastic, and refrigerate for 1 to 2 hours.
- Remove the dough from the refrigerator, unwrap, and knead on a floured work surface until the dough is pliable. If using a 10-inch fluted tart pan with a removable bottom, roll the dough out to 1/4-inch thick and 12 inches in diameter. Spray the tart pan with vegetable-oil cooking spray. Carefully transfer the dough to the prepared pan and press firmly into the bottom and sides of the pan. Using a rolling pin, press down on the pan edges to trim off the excess dough. If using individual 3-inch tartlet pans with removable bottoms, divide the dough into 8 equal parts. Roll each one out to 1/4 inch thick and 4 inches in diameter. Spray the tartlet pans with vegetable-oil cooking spray. Carefully transfer each dough round to a prepared tartlet pan and press firmly into the bottom and sides of the pans. Using a rolling pin, press down on the edges of the pans to trim off the excess dough. Refrigerate the lined tart or tartlet pans for 20 minutes.
- Preheat the oven to 350 degrees. Line the pastry shells with aluminum foil. Bake the 10-inch tart for 15 minutes, or the tartlets for 10 minutes, until the pastry begins to pull away from the sides of the pan. Remove the shells from the oven and allow to cool before removing the foil. Decrease the oven temperature to 300 degrees.
- To prepare the filling, in a small saucepan, melt the butter over low heat. Stir in the chocolate until completely melted. In a bowl, mix the eggs, sugar, and corn syrup together. Add the chocolate mixture to the egg mixture and mix well. Add the vanilla extract and mix well. Fold in the nuts.
- Pour the filling into the prebaked shells. Bake the 1-inch tart for about 1 hour and 20 minutes, or the tartlets for 35 to 40 minutes, untill the filling puffs up in the center but is not cracked. Allow to cool on racks and then refrigerate for 2 hours to make unmolding easier.
- To prepare the whipped cream, combine all the ingredients in a bowl, and whip with an electric mixer on high speed until stiff peaks form.
- To unmold, remove the pan sides and slide the pie or tarts onto a serving plate. Serve the pie at room temperature with the whipped cream and chopped nuts.
- Makes 1 (10-inch) pie or 8 individual tarts.
WHITE CHOCOLATE MACADAMIA NUT PIE
Make and share this White Chocolate Macadamia Nut Pie recipe from Food.com.
Provided by PeytonandKaylansMama
Categories Pie
Time 29m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Ganache:.
- Place choc chips in metal mixing bowl. Bring cream to a simmer over medium heat. por simmering cream over chips and stir until melted. Set aside let cool to room temperature.
- Filling:.
- Beat cream cheese and sugar until smoothe (with hand mixer). Scrape bowl and mix in 1/3 c heavy cream. Add melted white choc, zest, and nuts. stir until incorporated. Fold in the whipped cream. Spread into baked pie shell and level off using spatula. Put in freezer until frozen.
- To finish pie, place ganache in microwave on low for no more than 10 sec at a time. Stir after each warming, until pours loosely (not too hot). spread ganache over frozen pie, smoothing to edges with spatula.
- Garnish:.
- Beat cream and sugar with hand held mixer until stiff peaks form. Transfer to piping bag and pie edges of pie. Sprinkle with crushed mac nuts. Keep refrigerated until ready to serve.
Nutrition Facts : Calories 1114.9, Fat 94.5, SaturatedFat 49.5, Cholesterol 205.8, Sodium 305.3, Carbohydrate 65.7, Fiber 3.2, Sugar 48.3, Protein 10.1
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