Warp Drive Chocolate Pie

Warp Drive Chocolate Pie

12 oz bag of semi-sweet chocolate chips 5 egg yolks (no whites) 1 teaspoon vanilla 3 tablespoons brandy or other liquor (try Gran Marnier) 1 1/2 cups heavy cream 1 Graham cracker or Oreo Cookie pie crust - 8"

Put first 4 ingredients in a blender. Blend on low 1 minute. Heat the 1

1/2 cups heavy cream just to boiling. Pour into blender. Blend on high for 1 minute. Pour into crust. Chill for at least 3 hours uncovered in the refrigerator. The hot cream melts the chocolate and cooks the eggs. This recipe is VERY rich. The slices should be about 1" wide. Can't eat much more than that. Try drizzling with a raspberry sauce right before serving. I gave this recipe to a friend of mine in the UK. He served it to several members of the House of Lords. He said it was the first time any of them commented on anything he'd ever served them.

Merry Xmas to all. Frank Reid

Reply to
Frank Reid
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The filling sounds gorgeous, but I need a translation about the pie crust.

At first I thought it was a pastry shell, but on re-reading think it must be one of thos wizzed up biscuits and butter ones.

I know Oreos are chocolate flavoured biscuits, but have never met Grahams Crackers. Here cream crackers are a very dry biscuit for cheese - ooops, have just realised that your biscuits are called crackers, and your biscuits are a sort of scone, so now I'm even more confused! It can't be a 'for cheese' variety.....

Or am I completely confused and its some ready made shell you buy?

Reply to
Sally Swindells

Reply to
Tutu Haynes-Smart

We get Rich Tea and Marie Biscuits but not Graham Crackers

Dee in Oz

Reply to
Dee in Oz

Sally, you can use Digestive Biscuits in place of graham crackers. Not quite the same thing, but they work just fine. And you're correct, it's a crumbs-and-butter crust. Americans distinguish between crackers (usually not sweet) and cookies (sweet), which you call biscuits. Graham "crackers" are one of those things that started off relatively healthy with little or no sugar and then morphed into something else without a name change. (Muffins are another such.) But probably lots of people would buy a ready-made shell. Not sure how to treat the oreos myself -do they get used filling and all in a pie shell? With extra butter? Roberta in D

"Sally Swindells" schrieb im Newsbeitrag news: snipped-for-privacy@4ax.com...

Reply to
Roberta Zollner

Not sure I'd use cooking chocolate. Seems it would make a better texture to use properly conched eating chocolate! Roberta in D

"Sally Swindells" schrieb im Newsbeitrag news: snipped-for-privacy@4ax.com...

Reply to
Roberta Zollner

Reply to
Tutu Haynes-Smart

Here in Minnesota (U.S.A.) I buy Oreo cookie crumbs in a box. (Graham cracker crumbs are also available.) Then I don't have to mess around with making crumbs. My mom had a recipe that called for crushing whole oreo cookies, frosting and all. It was a messy job.

I figured out a cost comparison on the graham cracker crumbs once; they were no more expensive per ounce than the whole crackers. I suspect that they are using broken pieces that they would otherwise have to throw away.

Julia in snowy MN

Reply to
Julia in MN

oh man, the closest to graham crackers back home are 'galletitas maria'

- maybe a transatlantic co> What about Rich Tea biscuits ... here we use something called Marie biscuits

Reply to
DrQuilter

Most oreo cookie pie custs I have seen use just the biscuit part. Dunno if that is how it started out or if that is how most people do it. I make my own chocolate wafer cookies when I need a chocolate cookie crumb pie crust, which is very seldom. Just treat them like any other crumb for a crumb crust. Then again, I adjust for sweetness and oil content myself and to heck with the recipe when I am making a such a thing.

IMHO it is much easier to just roll out some cookie dough and bake it in the pie pan, to heck with the crumbs. But sometimes you want that texture and the extra bit of butter.

NightMist

Reply to
NightMist

Maries are THE standard for crumb bases in Australia!!

Reply to
Cheryl in Oz

Okay, I just made this and put it in the refrigerator. I need to keep my strength up for my exams!

-- Jo in Scotland

Reply to
Johanna Gibson

I'm glad I read through the posts before posting my own message. I was just about to ask if, after all this discussion, whether anyone has made the recipe yet!! I'll be anxious to hear how it is. Though with those ingredients, how could it be anything but fabulous?? KJ

Reply to
KJ

I didn't have any brandy, and anyway I need to concentrate. It was fabulous, the few little slicelets I have had so far. Yes, I could cut into it after 3 hours of impatience.... but it was much firmer after 5 hours of anticipation....

-- Jo in Scotland

Reply to
Johanna Gibson

"I didn't have any brandy, and anyway I need to concentrate."

Try Kalua. That gives it a coffee kick that is wonderful.

Frank Reid (whose wondering what would happen if he posted some of his other chocolate recipes)

Reply to
flytyer37

Try it and see.....I dare you! KJ

Reply to
KJ

Reply to
Taria

Done done it. Thats what the original recipe called for. Frank

Reply to
flytyer37

Done done it. Thats what the original recipe called for. Frank

Reply to
flytyer37

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