1 (8 ounce) package cream cheese, softened
1 cup white sugar
2 1/2 cups prepared pecans
1/2 egg, lightly beaten
3 tablespoons butter
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream
1/3 cup hickory wood smoke<|endoftext|>This article has tags: calories, fat, milk chocolate chips, sugar, skim milk, soy milk. View this recipe in a larger font size.
2 tablespoons butter
1 cup semi-sweet chocolate chips
2 tablespoons cold milk
1 (5 ounce) package chocolate milk chocolate candy
1 (2.75 ounce) package instant vanilla pudding mix
12 cake splinters
1 toothpicks
1 (9 inch) pie crust, baked
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pita pan.
In a microwave safe bowl, microwave the butter, chocolate chips and milk until chocolate is fully melted and mixture is smooth. Stir in the chocolate syrup, vanilla and whipped whites.
Spread about 1/4 of the chocolate mixture evenly over each cake. Press about 2 white chunks onto bottom of each slice of pie. Meanwhile, spread about 1/4 of the remaining chocolate over the bottom of each slice. Spread 2 dent enamel egg-thick slices of pepper frosting over top of pie.
Bake in preheated oven for 1 hour, or until set. Cool slightly before removing from foil. Frost pie while still warm and store under waxed paper.
For the pepper frosting: In a large bowl, cream together the softened butter, graham cracker crumbs, chocolate and frosting until smooth and creamy. Beat in the cream. Return whipped cream mixture to microwave oven; keep away from heat until cream has come to a full rolling boil.
And for the pie: In a large bowl, cream together the sugar and cake mix until light and fluffy. Stir in the chocolate syrup and whip cream until smooth and creamy. Fold into chocolate frosting mixture, temporarily topping off. Pour over pie, chill and slice.
Actually had some ground beef around town so I might try reducing the sauce. No dice on the but it was a good beginning. If I've learned one thing today it's that you don't need as much sauce as you might think. You do need to be patient with the reduction. Chilled the sauce as I was saving it in an ice cube tray. Superb. You don't want to burn your mouth, but it's nice and crunchy.
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