Yield: 1 Servings
|2½ cup||Finely ground oreo® cookie crumbs; (approximately 25 cookies)|
|6 tablespoons||Unsalted butter -Land O'lakes®; melted|
|16 ounces||Milk chocolate; finely chopped|
|2 cups||Heavy cream; divided|
|1 tablespoon||Powdered gelatin|
|8 tablespoons||Unsalted butter; cut into tablespoons|
|3 cups||Finely ground oreo cookie crumbs; (approximately 30 cookies)|
|1 cup||Heavy cream|
|¼ cup||Bailey's irish cream liqueur|
|2 tablespoons||Chocolate syrup|
|6 ounces||White chocolate; chopped|
|2 cups||Finely ground oreo® cookies; (approximately 20 cookies)|
Make the crust:
1.Position a rack in the center of the oven and preheat to 350øF. Remove the ring from a 10-by-3-inch springform pan. Trim a 10-inch cardboard cake circle so that it fits snugly within the curved lip of the bottom of the pan.
2.In a medium bowl, using a fork, combine the cookies and butter. Pat the mixture evenly onto the bottom of the prepared pan and bake for 10 minutes.
Place on a wire rack to cool.
Make the chocolate filling:
3.Melt the milk chocolate according to the directions in Chocolate Melting Tips. Set aside.
4.In a large chilled bowl, using a handheld electric mixer on medium speed whip 1½ cups of the heavy cream to stiff peaks. Refrigerate.
5.Sprinkle the gelatin over the Kahlúa and allow to soften. In a large saucepan, combine the remaining ½ cup heavy cream and butter and bring to a boil. Remove the saucepan from the heat and stir in the softened gelatin.
Continue stirrting until the gelatin is dissolved. Stir in the cookie crumbs and melted chocolate. Using a large rubber spatula fold in the whipped cream.
6.Scrape the chocolate mixture over the crust and smooth into an even layer. Cover with plastic wrap and freeze for 2 hours or overnight.
Make the icing:
7.In a large chilled bowl, using a handheld electric mixer on medium speed, whip the heavy cream, Irish Cream liqueur and chocolate syrup to stiff peaks.Using a small offset metal spatula, spread the top of the pie with half of the icing. Reserve the remaining icing in the refrigerator.
Unmold the cake:
8.Using a portable blow dryer or damp (not wet) very hot towel, carefully heat the outside of the springform pan until the edge of the filling melts slightly. Release the clamp on the side of the springform pan and gently lift it up and remove it from around the side of the pie. Using a thin metal spatula transfer the pie to a serving plate.
9.Melt the white chocolate according to the directions in Chocolate Melting Tips. Dip each chocolate sandwich cookie half way into the melted white chocolate. Place on a baking sheet lined with waxed paper and place in the refrigerator for 15 minutes to set.
10.Lift up the cake on the serving plate, supporting the bottom of the cake in one hand. Pat the ground cookie crumbs around the side of the pie, covering it completely.
11.Fill a pastry bag fitted with a medium star tip (such as Ateco #4) with the remaining icing. Pipe 14 rosettes evenly spaced around the top outer edge of the cake. Top each rosette with a white chocolate dipped cookie.
Keep the pie in the freezer until ready to serve.
Recipe by: 14 Servings
Posted to brand-name-recipes by Barbra<barbra@...> on Feb 03, 1998