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    Fudge Bottom Pie

    Source of Recipe

    Giovanna (EDC) June, 2000

    Recipe Introduction

    FYI The freezing process stabilizes the filling: it slices better when it's semi-frozen. Also I'd probably only use half of the Ganache even though I love chocolate I thought it was a little TOO much chocolate. You can use the other half over ice cream or if you are like me eat it straight from the bowl for a chocolate fix!!

    Recipe Link:

    List of Ingredients

    1 cup graham cracker crumbs
    1/8 cup powdered sugar
    1 tbsp. melted butter

    1/2 pound dark chocolate
    1/2 pint heavy cream

    2 small boxes inst. vanilla pudding mix
    1 pint cold heavy cream
    1 pint cold half & half


    Crust: Mix sugar and graham cracker crumbs together in a bowl. Melt the butter and pour it little by little into the crumb mixture. Press into a 9" pie plate and freeze until ready.

    Chocolate Ganache: Finely chop the chocolate and place into a medium bowl. Pour the heavy cream into a small small saucepan and cook over medium high heat until scalded (slightly bubbling) but not boiling. Pour the cream over the chocolate and let it sit for 5 minutes, then whisk the mixture until the cream is completely incorporated. The chocolate should be smooth with no lumps. Cool slightly, and use immediately.

    Filling: Pour the heavy cream and half & half into a large mixing bowl. Add the dry pudding mix. Whip on high speed until firm peaks form.

    Assembling the pie: Pour the melted chocolate ganache evenly into the frozen graham cracker crust and chill until the ganache is firm, about 1 - 1 hours. (I stuck mine in the freezer)

    Spoon the vanilla filling into the pie pan over the frozen ganache, mounding it and swirling the filling with your spoon.

    Freeze uncovered for about 4 to 5 hours, until completely frozen. If prolonged freezing is more convenient, wrap the frozen pie tightly with plastic wrap to avoid freezer burn. Semi-thaw in the refrigerator to slice; thaw slices completely to serve.




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