Chocolate Mocha French Silk Pie

Chocolate Mocha French Silk Pie

We cook the eggs, so there are no raw eggs in this recipe!!

A balanced chocolate and mocha filling topped with sweetened whipped cream… a perfect choice for Thanksgiving or any special occasion dessert!

Use a deep dish pie plate, or a larger 10” or 12” regular pie plate.  Only have a smaller pie plate?? No problem-just know you might have a little extra filling, which you can refrigerate and enjoy too. Simply pour extra filling into a covered container and refrigerate.

Pie Dough

1 1/2 cups flour

1 tsp salt

1 Tbs sugar

4 Tbs shortening

4 Tbs unsalted butter

1/4 cup cold water

1 teaspoon vinegar 

Filling

4 large eggs

1 cup granulated sugar

2 4-ounce semi-sweet chocolate baking bars-melted

1/4 cup black coffee cooled

2 teaspoons vanilla 

2 teaspoons instant espresso powder

12 Tbs unsalted butter

1 cup heavy whipping cream

2 Tbs confectioner’s sugar

Extra whipped cream for topping: 1 cup whipping cream, 1 tsp vanilla, 3 Tbs confectioners sugar.

Optional: Chocolate curls, chocolate shavings or a dusting of cocoa powder.

Dough:

Mix salt, sugar and flour. Cut in butter and shortening. Add vinegar to water, adding a little water at a time until a dough forms. (Do not add all of the water at once-use just enough to bring dough together, less water = flakier crust)

Roll to 1/4 inch thick on a lightly floured surface.

Fill a pie plate with dough. Crimp edges.  Blind bake pie dough. (Blind Baking: Place a parchment round in the pie dish on top of pie dough. Add 1/4 cup of pie weights (dried beans, or pie weights) Bake on lowest rack at 375 for 15 minutes. 

After 15 minutes-Remove parchment and pie weights—this can be done by lifting the parchment off and placing in a bowl to cool before handling weights.

Return partially baked pie to the oven on middle rack for 7-12 minutes more-until lightly golden and baked through. Allow crust to cool completely before filling.)

4 separate bowls will be used to create the filling.

Filling:

Over a double boiler add eggs and sugar whisk together and cook to 165 degrees-stir constantly until 165 degrees is reached. Remove from heat and let cool for 1 hour, and set aside. (If cooked egg/sugar mixture isn’t smooth, strain over a bowl before making the filling for pie)

Using 1/4 cup cooled black coffee-add espresso powder, mix to dissolve, add vanilla. Set aside.

Whipping the cream: Add 2 Tbs confectioner’s sugar and whip until soft peaks form. set aside.

In a medium bowl melt chocolate. Break up chocolate bar into smaller squares for faster melting. Use a microwave to heat and stir chocolate in 30 second intervals  stirring each time until smooth. Do not overheat.

Add the coffee/espresso/vanilla mixture to the melted chocolate-give it a stir.  -And then add the chocolate/espresso mixture to the cooled egg mixture, stir well until combined. (We will now call this the chocolate/egg mixture) Set aside.

In a mixer, whip the butter for 2 minutes until fluffy and light.  Add the cooled chocolate/egg mixture. Mix to combine. (Probably 30 sec.-1 minute-you can use a mixer) Mixture should be smooth.

Fold the chocolate/egg/butter mixture into the prepared whipped cream-use a big rubber spatula-try not to overmix or deflate the whipped  cream. Mix gently, to combine with an even color.  Pour filling into the cooled pie crust. Refrigerate pie for 3 hours to overnight.  The filling will be loose at first-and will set up as it refrigerates.

Top with additional whipped cream once pie has set. This is a great make-ahead pie. Can be made up to 2 days ahead-and kept refrigerated.  Before serving add chocolate shavings, curls, or dust with cocoa powder. 

Cheddar Cranberry Pecan Cheeseball Turkey

 

Turkey Day Cheese Ball; A Cheddar-Cranberry-Pecan Appetizer 

8 ounces cream cheese-softened

1/2 cup shredded Monterey Jack

1/2 cup shredded yellow cheddar 

1 cup dried cranberries-roughly chopped-divided

1 cup chopped toasted pecans-divided 

1 tsp onion powder

2 Tbs chopped fresh parsley divided

Mix the softened cream cheese with a mixer, 1-2 minutes, adding the air will make the cream cheese spreadable and fluffy.  Add  the shredded cheeses, 1/2 cup chopped pecans (reserving 1/2 cup for topping)

Add 1/2 cup dried chopped cranberries (reserving 1/2 cup for topping)

Add 1 Tbs of chopped parsley 

Add 1 tsp onion powder

Mix well to combine

In a small bowl, mix together the reserved chopped pecans, reserved chopped dried cranberries, and reserved 1 Tbs chopped fresh parsley. 

On a piece of cling wrap, place the cranberry/pecan/parsley mixture. Scoop out the cheese mixture (creating a ball shape) placing on top of the cranberry/pecan/parsley mixture. Coat the cheese ball with the mixture-covering completely.  Use the cling wrap to help shape and maneuver the cheese ball. Seal and refrigerate at least two hours to overnight.

To create turkey: 

Attach beak (candy corn) and candy eyes using a few melted chocolate chips to act as a “glue” to a pretzel rod--TIP: Make the turkey face ahead and allow time for the chocolate to set up.

Add the long pretzel rod-as the neck,  if cheeseball is firm, use a skewer to create a pilot hole for the neck.

Use small pretzel sticks as tail feathers

Use pecan halves for wings on each side.

Serve with crackers and vegetables.

Roasted Red Grape and Brie Appetizer

Roasted Red Grape Autumn Appetizer | Karri Perry Blue Ribbon Favorites

1 baguette sliced-toasted with 3 Tbs melted butter

1 lb. Red grapes-rinsed and dried

2 Tbs olive oil

Salt, cracked pepper to taste

Fresh thyme-to taste

Brie or Fontina, or Goat Cheese

Chopped pistachios 

Honey

On a small sheet pan, place the prepared grapes, drizzle with olive oil, fresh thyme and sprinkle with salt and pepper.

Roast in the oven for 25-35 minutes at 400 degrees until grapes are softened, and somewhat caramelized.  Allow grapes to cool to warm before assembly.

Add cheese to toasted baguette slices. Heat in the oven on a parchment lined baking sheet to melt cheese and toast bread. 

Assemble Appetizer: 

Top warm cheesy baguette toasts with warm roasted grapes, sprinkle with fresh thyme, chopped pistachio, and drizzle with honey.

For a crowd or a self-serve option, on a platter, serve warmed-melty brie, toasts and roasted grapes, provide chopped pistachios and honey and guests can assemble their own bites.

Pecan Praline Pumpkin Bundt Cake

Pecan Praline Pumpkin Bundt Cake

Karri Perry-Blue Ribbon Favorites

Use a traditional 12-cup Bundt pan

Cake Ingredients 

4 large eggs room temperature

2 cups sugar

1 cup vegetable oil

1 (15 ounce) can pumpkin use Libby's or a brand your trust--not generic.

***

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ cup chopped toasted walnuts or pecans (optional)

Pecan Praline Topping

1 cup chopped pecans

5 Tbs melted salted butter

1/3 cup packed light brown sugar

1/4 tsp cinnamon 

Directions 

Prepare an 12-cup bundt pan by greasing with 1-2 teaspoons of shortening and a light dusting of flour.

Praline Topping Directions:

Mix together the melted butter, brown sugar, cinnamon and pecans. Pour evenly into the bottom of the Bundt pan-set aside.

Cake Directions:

Combine first four cake ingredients into a bowl.  Blend well using mixer.  Combine flour and the remaining dry ingredients together.  Slowly add the flour mixture to the wet mixture, making sure all the flour is incorporated.  If using nuts, stir in by hand, do not over mix batter.

Pour batter evenly over the praline topping filled Bundt pan.  Bake in a preheated 350 oven on the middle rack for 55-60 minutes or until set, a toothpick skewer will come out with no batter. 

Let hot cake rest for 3 minutes in pan —and then turn out onto a cooling rack.  Do not let cake rest in pan longer than 5 minutes or the cooling sugars may not allow the cake to release.

Allow cake to cool before cutting.  It’s wonderful plain, but can be served with whipped cream and a caramel drizzle.