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Recipe blends sweet and salty for a professional looking pie

January 07, 2011|Scott Anderson | Culinary Passion
  • Irish cream whiskey adds a kick to this Irish crme moussecarpone pie that can be made in an afternoon.
By Scott Anderson



This pie was created after working with Wisconsin mascarpone in a variety of fashions including simply blending equal parts of mascarpone and chocolate.

I took it one step further and created a crispy crust of fresh, chopped pretzels, a little bit of butter and some brown sugar for sweetness.

It's a nice dessert to have ready in a few minutes and that all it takes to make this delicious creamy dessert.

 You need about 6 minutes to cook the crust to set it and then about 5 to 8 minutes to blend the chocolate that you melted into the fresh mascarpone cheese.

 It really is that simple, and your guests will think you went to great lengths; going to a bakery to purchase the pie or that you spent a lot of time in the kitchen creating this masterpiece.


—  Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.





Irish creme moussecarpone pi
e




For crust

4 cups pretzels, chopped into small pieces

1/3 cup brown sugar

1 stick unsalted butter, melted

For filling:

4 cups semi-sweet chocolate chips, melted (see cook's note)

4 cups mascarpone cheese, room temperature

1/4 cup Irish cream whiskey, any variety

1 teaspoon vanilla extract, pure

1/2  cup chocolate chips reserved for topping

Whipped topping



Preheat oven to 325 degrees.

Chop pretzels in blender or doubled sealable sandwich bag until very small particles. Place into 10-inch deep dish pie pan or plate. Add brown sugar and melted butter and blend together then press crumb mixture evenly into pie plate.

Place crust into oven and bake for 6 minutes, then remove from oven and set aside.

While crust is baking, melt the chocolate until smooth and creamy. Make sure not to get any water into the chocolate or it will seize up and get lumpy.

Blend vanilla and Irish whiskey into mascarpone, mix until incorporated, and then gradually add in melted chocolate and whisk together until smooth. If you can't do it by hand, then use a hand mixer on low speed until mixture is smooth.

Spread the mixture into the still warm piecrust. Press lightly into the plate; this allows the mixture to flow into the crust to bind it to the filling.

Sprinkle the 1/2 cup of chocolate chips onto the top of the pie and place into a fridge and allow hardening for at least 1 to 2 hours.

Slice and serve with whipped topping and enjoy.

Cook's note: Melt chocolate using a double boiler. Or fill a pot with water, bring to boil, place metal bowl filled with chips ontop.  Stir frequently to prevent burning.

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