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Mexican Chocolate Pie…Magazine

Mexican Chocolate Pie...magazine recipe image
This Mexican dessert features Unflavored gelatine, Water, Eggs, Semisweet chocolate (1oz sq, Sugar. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 500.6
Dietary: Gluten-free
Description
This Mexican dessert features Unflavored gelatine, Water, Eggs, Semisweet chocolate (1oz sq, Sugar. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 package Unflavored gelatine
  • 1/2 cup Water
  • 4 ea Eggs
  • 3 ea Semisweet chocolate (1oz sq)
  • 1/4 cup Sugar
  • 1/3 cup Coffee liqueur
  • 1/4 cup Almonds; slivered
  • 1 teaspoon Margarine
  • 1 1/2 cup Heavy cream
  • 1 ea Pie shell; baked
Directions
  1. 1
    Directions - FILLINGfilling, SPRINKLEsprinkle GELATINEgelatine OVERover 1/2 Cc COLDcold WATERwater INin MEASURINGmeasuring CUPcup; LETlet SOFTENsoften ABOUTabout 5 MINmin.
  2. 2
    SEPARATEseparate EGGSeggs, PLACINGplacing TWOtwo WHITESwhites (refrigeratrefrigeratee remainremain- inging whitswhits) INin SMALLsmall BOWLbowl OFof ELETRICeletric MIXERmixer, YOLKSyolks INin TOPtop OFof DOUBLEdouble BOILERboiler.
  3. 3
    LETlet EGGegg WHITESwhites WARMwarm TOto ROOMroom TEMPtemp.
  4. 4
    BEATbeat EGGegg YOLKSyolks SLIGHTLYslightly WITHwith WOODENwooden SPOONspoon STIRstir INin GELATINEgelatine MIXTURE,CHOCmixturechocoO ANDand 2 Tt SUGARsugar, COOKcook OVERover HOT,NOhotnotT BOILINGboiling, WATERwater, STIRRINGstirring, UNTILuntil CHOCOchoco ISis MELTEDmelted ANDand GELATINEgelatine ISis DISSOLVEDdissolved(10 MINmin).
  5. 5
    REMOVEremove FROMfrom HEATheat.
  6. 6
    STIRstir INin COFFEE-FLAVOREcoffeeflavoredD LIQUEURliqueur.
  7. 7
    TURNturn CHOCOchoco MIXmix.
  8. 8
    INTOinto Aa MEDIUMmedium LARGElarge BOWLbowl; PLACEplace INin LARGElarge BOWLbowl OFof ICEice WATERwater.
  9. 9
    STIRstir OCCocc.
  10. 10
    UNTILuntil COOLcool + CONSISTENCYconsistency OFof UNBEATENunbeaten EGGegg WHITEwhite(15 MINmin) TOASTtoast ALMONDSalmonds, COOLcool.
  11. 11
    INin CHILLEDchilled BOWLbowl, WHIPwhip CRMcrm UNTILuntil STIFF,REFRIstiffrefrigG.
  12. 12
    BEATbeat EGGegg WHITEwhite (SOFsoftT PEAKSpeaks) GRADUALLYgradually BEATbeat INin REMAININGremaining 2 Tt SUGARsugar, BEATINGbeating UNTILuntil STIFFstiff PEAKSpeaks.
  13. 13
    WITHwith WIREwire WHISKwhisk, FOLDfold EGGegg WHITESwhites ANDand 1 1/2 Cc SHIPPEDshipped CREAMcream INTOinto CHOCOchoco MIXmix.
  14. 14
    TURNturn INTOinto PIEpie SHELLshell.
  15. 15
    CHILLchill ATat LEASTleast 3 HRS.(OVERNIGhrsovernightHT) CHOPchop ALMONDSalmonds.
  16. 16
    GARNISHgarnish WITHwith NUTSnuts, WHIPPEDwhipped CREAMcream

Nutrition Facts

Servings 1

Amount Per Serving
Calories 500.6kcal
% Daily Value *
Total Fat 32.3g50%
Saturated Fat 15.6g78%
Cholesterol 188.8mg63%
Sodium 112.1mg5%
Total Carbohydrate 33.0g11%
Dietary Fiber 4.2g17%
Sugars 22.3g
Protein 17.7g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 1oz, almonds, baked, boiling, chocolate, coffee, cream, dessert, eggs, gelatine, heavy, liqueur, margarine, mexican, pie, piemagazine, semisweet, shell, slivered, sugar
Read it online: https://www.chefs-mate.com/recipe/mexican-chocolate-pie-magazine/