Food recipes
Bountiful Hot Fudge Sundae Pie Recipe
Bountiful Hot Fudge Sundae Pie Recipe Ingredients: spartan, real semi-sweet chocolate baking chips, nuts, hazelnuts or filberts sugars, granulated butter, without salt Directions: For Crust: Combine crumbs, nuts and s...
Bountiful Hot Fudge Sundae Pie Recipe
Ingredients:
spartan, real semi-sweet chocolate baking chips,
nuts, hazelnuts or filberts
sugars, granulated
butter, without salt
Directions:
For Crust: Combine crumbs, nuts and sugar in small bowl and mix well.
Pour melted butter over mix and toss lightly till well blended.
Press mix proportionately into bottom and up sides of 9 to 10 inch pie plate.
Cover with plastic wrap and refrigerate30 min.
For Sauce: Combine sugar, cocoa and instant coffee in medium saucepan.
Add in 1/2 c. whipping cream and blend to smooth paste.
Add in remaining cream, blending well.
Cook over medium heat, stirring constantly, till sugar is completely dissolved.
Add in butter and cook till mix is smooth and thickened, about 5-8 min.
Keep hot.
(Can be prepared ahead, covered and refrigerated.
Reheat before using.)
For Filling: Spread half of softened vanilla ice cream proportionately over crust and freeze.
Drizzle half of warm fudge sauce over top (fudge will solidify).
Spread remaining vanilla ice cream over fudge.
Return to freezer to hard.
Scoop balls from chocolate ice cream and arrange over vanilla layer.
Drizzle with remaining warm fudge.
Spoon whipped cream into pastry bag fitted with star tip and pip rosettes around scoops.
Decorate with nuts and cherries.
Serve immediately.
Ingredients:
spartan, real semi-sweet chocolate baking chips,
nuts, hazelnuts or filberts
sugars, granulated
butter, without salt
Directions:
For Crust: Combine crumbs, nuts and sugar in small bowl and mix well.
Pour melted butter over mix and toss lightly till well blended.
Press mix proportionately into bottom and up sides of 9 to 10 inch pie plate.
Cover with plastic wrap and refrigerate30 min.
For Sauce: Combine sugar, cocoa and instant coffee in medium saucepan.
Add in 1/2 c. whipping cream and blend to smooth paste.
Add in remaining cream, blending well.
Cook over medium heat, stirring constantly, till sugar is completely dissolved.
Add in butter and cook till mix is smooth and thickened, about 5-8 min.
Keep hot.
(Can be prepared ahead, covered and refrigerated.
Reheat before using.)
For Filling: Spread half of softened vanilla ice cream proportionately over crust and freeze.
Drizzle half of warm fudge sauce over top (fudge will solidify).
Spread remaining vanilla ice cream over fudge.
Return to freezer to hard.
Scoop balls from chocolate ice cream and arrange over vanilla layer.
Drizzle with remaining warm fudge.
Spoon whipped cream into pastry bag fitted with star tip and pip rosettes around scoops.
Decorate with nuts and cherries.
Serve immediately.