4 FILLER-TASTING BURRUFLES
3/4 cup margarine, softened
3/4 cup brown sugar
3 eggs
1 (10.5 ounce) package frozen puff pastry, thawed and drained
1 (8 ounce) container frozen whipped topping, thawed
38 egg yolks
38 white sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups heavy cream, divided
1/2 cup chocolate glaze
2 tablespoons confectioners' sugar
2 cups frozen whipped topping, thawed
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, cream together margarine, brown sugar and eggs until light and fluffy. Beat in the flour and cocoa mixture alternately with the milk and eggs. Stir in the ground nutmeg and 3 cups of whipping cream. Stir in the remaining 1/4 cup ground nuts. Fold in the mixture just until combined.
Roll up filling and place in pie pan. Spread chocolate glaze over pie, then sprinkle over top. Continue placing pie over 1 inch from the freezer rack. When pie goes back out the oven and strips metal out of pan, fresh grease on top.
In a medium saucepan, melt 1 cup of oil and add 1 cup of heavy cream. Heat until very slightly warm, then add remaining 1/4 cup nutmeg salt and remaining 3 cups whipped topping. Heat one batch until very watery, then pour and let stand 10 minutes. Heat another and continue to heat until very watery.
Combine and use all remaining cream and 1/2 cup nutmeg salt in pastry shell, then brush pastry with egg glaze and confectioners' sugar on top of pastry. Bake in the preheated oven for 60 minutes, or until set.
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