Pies
429 Pins
·1w
By
97K views · 9.7K reactions | These vegan black forest dessert cups are the perfect wholesome yet indulgent after-dinner dessert! Each cup features layers of a lush avocado chocolate mousse, df whipped cream and a mix of macerated and fresh cherries. And the recipe is sweetened with only maple syrup! Comment CHERRIES and I'll DM you the recipe. Or go to my blog which is linked in my bio x | Anthea
14K views · 1.9K reactions | •Chocolate Fudge Pie• Flaky and buttery pie crust is filled with a rich, fudgy, yet creamy and smooth chocolate filling for one of the most indulgent desserts I’ve ever had. Your holiday dessert table is begging you to make this. Follow @thehomechefmomma for more everyday recipes #recipe Chocolate Fudge Pie 1 Pie dough, premade or homemade 1 1/2 c. Granulated sugar 1 tsp espresso powder 3.5 oz dark chocolate (85%), chopped 1/2 c. Cocoa powder 1 1/2 c. whole milk, divided 1/2 c. heavy cream 5 egg yolks 4 tbsp all purpose flour Pinch salt 2 tbsp unsalted butter 1 tsp vanilla extract Whipped cream, for topping - (my homemade Vanilla Bean Cinnamon Whipped Cream will be posted soon!) 1. Blind bake pie dough: Preheat oven to 400F and line a 9 inch pie pan with pie dough. Crimp edges as desired. Line the dough with parchment paper and then fill with pie weights (or uncooked rice). Bake for 20 minutes and then remove parchment paper and weights and bake about another 10 minutes, or until edges and bottom are golden and dry. Set aside and cool. 2. In a medium sauce pan mix together sugar, espresso powder, cocoa powder, chopped chocolate, 1/2 c. Heavy cream and 1 c. whole milk. Whisk together and then heat on medium low until bubbly and combined, lower heat to simmer and whisk for 2-3 minutes. 3. In a large heat proof bowl, whisk together the remaining milk, egg yolks, flour, and salt until combined well. 4. Once combined, slowly whisk the hot, simmering chocolate into the egg mixture and then pour back into the saucepan (you want to make sure to do this SLOWLY so that the egg do not cook too quickly). 5. Cook over medium low heat, stirring constantly until thickened and bubbly, about 5ish minutes. Remove from heat and then stir in the butter and vanilla until completely melted and combined. 6. Pour the chocolate mix into the baked pie shell. 7. Refrigerated uncovered for at least 4 hours, up to overnight, before slicing. Serve with whipped cream if you’d like. Will keep up to 1 week in the fridge. #chocolatepie #fudge #pie #chocolate #chocolatelover #decadent #darkchocolate #dessert #foodblogger #holidaybaking #desserttable #holidayrecipes #fyp #fudgy | Jenn Ubbens
Bite-Sized Banana Cream Cups: A Sweet Fall Treat
These Mini Banana Cream Cups bring together creamy banana filling and a whipped topping in a bite-sized form that’s perfect for fall festivities. With smooth, luscious flavors in every spoonful, they’re an easy dessert to make and a joy to share. Bring the taste of classic banana cream pie to your autumn table in an elegant, miniature style.
Condensed Milk Lemon Pie
Citrusy condensed milk lemon pie is sweet, tangy, and unbelievably creamy. Made with 6 simple ingredients and a classic graham cracker crust, the lemon pie recipe uses fresh lemon juice and zest for the ultimate lemon flavor. Homemade Creamy lemon pie with sweetened condensed milk is a refreshing summer dessert and a wonderful addition to any holiday pie spread. Baked in a crunchy crust and topped with puffs of fluffy whipped cream, your family will devour it! | CountryHillCottage.com