| Mile High Chocolate Pie | ||||
| Makes (1) 9" cake | ||||
| The Combined Shopping List | Directions | |||
| 1 sleeve | (9 sheets) honey flavored graham crackers |
The recipe is divided into separate, logical
steps for each layer of the dessert, but it makes it hard to total up
the ingredients you need. So here is a combined shopping list. This recipe takes a while, so give yourself enough time. You can start it the day before and assemble the next day.  |
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| 1 cup | dark brown sugar | |||
| 1 5/8 | sticks butter | |||
| 1 pkg | powdered unflavored gelatine | |||
| 1 1/2 tsp | vanilla extract | |||
| 1/4 cup | cornstarch | |||
| 4 3/4 cup | heavy whipping cream | |||
| 2 1/4 cups | whole milk | |||
| 1 lb | semi-sweet baker's chocolate | |||
| 4 tbls | Tuaca liqueur | |||
| 1/2 cup | powdered sugar | |||
| The Crust | Directions | |||
| 1 sleeve | (9 sheets) honey flavored graham crackers |
Preheat the oven to 350°. Crumble the graham crackers into a food processor, add the brown sugar, and pulse to a fine crumb. Add the melted butter and pulse a little more until combined. Pour the mixture into a 9" spring form pan and press it firmly into the bottom of the pan. Put the spring-form pan on top of a jellyroll pan in case the butter melts out. Bake the crust at 350° for 20 minutes until brown. Place the crust on a trivet in the fridge to cool. |
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| 3 tbls | dark brown sugar, packed | |||
| 6 tbls | butter, melted | |||
| The Butterscotch Pudding | Directions | |||
| 2 tbls | water |
Add 2 tablespoons of water in a small bowl
and sprinkle the gelatine over the top, but do not stir it in. Set it
aside to bloom. In a small measuring cup, whisk together 1/4 cup of water, the vanilla extract, and the cornstarch. Set it aside. In a medium saucepan, melt the butter over medium-low heat. With a spatula, mix in the brown sugar until melted and bubbly. In two portions, add the cream stirring constantly. Add the milk and salt. Turn the burner up to medium and bring it to a simmer stirring occasionally. Stir in the cornstarch mixture, bring it to a simmer, and cook it for 1 minute stirring constantly. Turn off the heat and stir in the gelatine mixture until smooth. Pour the pudding into a Pyrex bowl, press some plastic wrap directly on top of the pudding so it doesn't skin over, and put it on a trivet in the fridge to cool. |
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| 1 pkg | powdered unflavored gelatine | |||
| ________ | ||||
| 1/4 cup | more water | |||
| 2 tsp | vanilla extract | |||
| 1/4 cup | cornstarch, packed | |||
| ________ | ||||
| 5 tbls | butter | |||
| 3/4 cup | brown sugar, packed | |||
| 3/4 cup | heavy whipping cream | |||
| 2 1/4 cups | whole milk | |||
| 1/8 tsp | salt | |||
| The Chocolate Ganache | Directions | |||
| 6 oz | semi-sweet baker's chocolate |
Chop up the chocolate and place it in a
bowl. In a small saucepan over high heat, bring the cream and butter to
a boil. Pour the hot cream mixture over the chocolate and let it sit for
5 minutes, then whisk it until smooth. Retrieve your cooled crust. Pour all of the ganache into the crust and swirl the pan to evenly coat the bottom. Put the crust back into the fridge to cool until the ganache hardens. |
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| 1/2 cup | heavy whipping cream | |||
| 2 tbls | butter | |||
| The Mousse | Directions | |||
| 8 oz | semi-sweet baker's chocolate |
Chop up the chocolate and place it in a
large bowl. In a small saucepan, bring 1/2 cup cream and the
vanilla extract to a boil over high heat. Pour the hot cream mixture
over the chocolate, let it set for 5 minutes, then whisk it until
smooth. Set it aside. In a large bowl, add 1 1/2 cups of heavy cream, the liqueur, and the powdered sugar. Beat with a hand mixer until it holds a peak (do not over whip it!). Fold the chocolate into the cream one-third of the chocolate at a time. Fold it, don't stir it, and don't overwork it. Fold it until it is just mixed in to keep it fluffy. Set it in the fridge to cool. |
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| 1 tsp | vanilla extract | |||
| 1/2 cup | heavy whipping cream | |||
| ________ | ||||
| 1 1/2 cups | more heavy whipping cream | |||
| 2 tbls | Tuaca liqueur | |||
| 1/4 cup | powdered sugar | |||
| The Whipped Topping | Directions | |||
| 1 1/2 cups | heavy whipping cream |
In a large bowl, add 1 1/2 cups of heavy
cream, the liqueur, and the powdered sugar. Beat with a hand mixer until
it holds a peak (do not over whip it!). Shave the chocolate with a vegetable peeler. Put the shavings in a small container in the fridge until serving time (don't garnish too soon or the chocolate will run and discolor the whipped topping). |
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| 2 tbls | Tuaca liqueur | |||
| 1/4 cup | powdered sugar | |||
| ________ | ||||
| 2 oz | semi-sweet baker's chocolate | |||
| The Assembly | Directions | |||
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● Wait about 2 hours until the chocolate
ganache sets up in the crust. ● Cut a strip or two of parchment paper and wrap it around the inside of the pan. This will help unspringing the pan a little easier later on. ● Pour the pudding into the crust and smooth out the top. ● Pour the mousse over the pudding and smooth out the top. ● Pour the whipped topping over the mousse and smooth out the top. ● Cool the cake in the fridge for at least 6 hours, preferably overnight. ● Before serving, carefully remove the crust from the spring form pan and transfer it to a platter. Sprinkle the chocolate shavings over the top. Cut the cake with a serrated knife dampened with warm water. |
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