|Risotto (Master Chefs)|
|by Michele Scicolone|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Tip: Try satin pie for more results.
1 - 8 of 8 for chocolate satin pie
Heat oven to 450 degrees. Prepare pie crust according to ... 15 minutes. Sprinkle chocolate over pie. Refrigerate ... Store in refrigerator. 10 servings.
Cool pie shell. Melt and cool chocolate. Cream butter ... chocolate. Garnish with chocolate curls or nuts. Refrigerate at least 4 hours before serving. Serves 8.
Combine chocolate, milk, sugar ... stiff. Fold into chocolate mixture. Pour into baked pie shell. Chill 2 to 3 hours. Top with whipped cream before serving.
In a heavy ... smooth. Pour into pie crust. Preheat oven ... with mixture. Bake 15 to 20 minutes or until meringue is lightly browned. Yield 8 servings.
In a heavy ... smooth. Pour into pie crust. Preheat oven ... with mixture. Bake 15 to 20 minutes or until meringue is lightly browned. Yield: 8 servings.
Combine chocolate, milk, sugar ... Pour into baked pie shell. Let set ... is refrigerated, let stand at room temperature at least an hour before serving.
Combine chocolate, milk, sugar ... is blended and smooth. Cool slightly. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla.
Mix all ingredients; ... into 9 inch pie plate. Chill thoroughly. ... room temperature. Combine chocolate, milk, sugar, ... topping; garnish with walnut halves.
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