1-1/2 cups miniature marshmallows
1 tsp pure vanilla extract
3-3/4 cups HEAVY whipping cream
1/4 cup white sugar
Oreo cookie crust:
1-1/2 cups Oreo cookies, finely crushed (blender)
3 TBS butter, melted
PREHEAT oven to 350 degrees.
To make the crust, combine the crushed cookies and melted butter together in a bowl and mix well. Spray the pie plate with vegetable oil and using your fingers, press mixture into the bottom of your pie plate. Bake for 5 minutes and cool completely before filling.
For the filling:
Combine the chocolate, vanilla and salt in a blender or food processor.
Boil 1 cup of the heavy whipping cream and SLOWLY pour in with the chocolate mixture; processing until it is melted and smooth. Pour this in a large bowl and cool to room temperature.
Beat 2 cups of the heavy whipping cream and sugar in a bowl until it forms high peaks. Fold this into the cooled chocolate mixture. Chill for a minimum of 6 hours; overnight is best.
Before serving, beat the remaining 3/4 cup of cream until it forms high peaks. Spoon over the pie and swirl with a tablespoon to decorate or use a straight knife to smooth the top of the whipped cream layer.
Garnish with chocolate sauce drizzled on the plate, shaved chocolate on top and fresh raspberries.
Following are just a sampling of my easy dessert recipes from scratch.
(http://www.misshomemade.com/)
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