Chocolate frangelico pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 2 | tablespoons | Cocoa |
| ½ | teaspoon | Salt |
| 3 | each | eggs |
| ¾ | cup | sugar |
| 1 | pinch | salt |
| 1½ | cup | hazelnuts, chopped |
| 6 | ounce | chocolate |
| 2 | ounce | Frangelico liqueur |
| 2 | teaspoons | Sugar |
| ½ | cup | Butter |
| ¼ | cup | Water |
Directions
CHOCOLATE FRANGELICO PIE
PASTRY:
Cut butter into dry until resembles coarse crumbs. Pour water into centre and gently bind by hand. Chill 20 min. Roll regularly for one crust pie.
FILLING:
Combine eggs, salt and sugar beating until thick. Add nuts, coarsely chopped chocolate and liqueur, and fold together. Pur into pie shell and bake 40 min. at 350, or until set in the centre. Cool GLAZE:
3 oz. chocolate
3 oz. white chocolate
¼ c whipping cream
Melt chocloates separately. Add equal amouts of cream to each. Place in separate pastry bags and pipe in criss-cross pattern over pie.
From: L. Jordan - ejordan@...