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    (via creepinginthestreet-light)

    Source: tastefullyoffensive

  2.   breakfast-brunch-dessert: Chocolate Cream PieFor the crust: 1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers) 5 tablespoons unsalted butter, melted 1/4 cup sugar For the filling: 2/3 cup sugar 1/4 cup corn starch 1/2 teaspoon salt 4 large egg yolks 3 cups whole milk 5 oz fine-quality bittersweet chocolate (not unsweetened), melted 2 oz unsweetened chocolate, melted 2 tablespoons unsalted butter, softened 1 teaspoon vanilla For the topping: 3/4 cup chilled heavy cream 1 tablespoon sugar DirectionsMake crust: Put oven rack in middle position and preheat oven to 350°F. Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack. Make filling: Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick). Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours. Spoon filling into crust and chill pie, loosely covered, at least 6 hours. Make topping: Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.

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    breakfast-brunch-dessert:

    Chocolate Cream Pie
    For the crust:

    • 1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers)
    • 5 tablespoons unsalted butter, melted
    • 1/4 cup sugar

    For the filling:

    • 2/3 cup sugar
    • 1/4 cup corn starch
    • 1/2 teaspoon salt
    • 4 large egg yolks
    • 3 cups whole milk
    • 5 oz fine-quality bittersweet chocolate (not unsweetened), melted
    • 2 oz unsweetened chocolate, melted
    • 2 tablespoons unsalted butter, softened
    • 1 teaspoon vanilla

    For the topping:

    • 3/4 cup chilled heavy cream
    • 1 tablespoon sugar

    Directions
    Make crust:

    1. Put oven rack in middle position and preheat oven to 350°F.
    2. Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.

    Make filling:

    1. Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well, then add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
    2. Force filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.
    3. Spoon filling into crust and chill pie, loosely covered, at least 6 hours.

    Make topping:

    1. Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.

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    Source: gourmet.com

  3.   bakeddd: snickurtle pie click here for recipe

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    bakeddd:

    snickurtle pie

    Source: bakeddd