Sweet Pie

Sweet Pie

Here is what you need to make the crust:

18 sugar cones crushed

½ teaspoon coarse salt

2 tablespoons granulated sugar

6 tablespoons of butter melted and cooled

  1. In a food processor, combine cones, salt and sugar; process until fine crumbs form.

With machine running, slowly pour butter through feed tube and process until mixture resembles wet sand. Press crumbs in bottom and up side of a 9-inch fluted tart pan with removable bottom. Bake at 375* until crust is golden brown or 25 minutes.

Let cool completely in a pan on a wire rack.

2. Filling and crust: 1/3 cups of peeled raw hazelnuts, ¼ cups granulated sugar, ¼ teaspoon coarse salt, 1 3/4 cups heavy cream, 5 oz bittersweet chocolate, (coarsely chopped) 2 Tsp confectioners’ sugar

3.  Meanwhile, make topping: In a small saucepan, combine hazelnuts, granulated sugar, salt, and ¼ cup of water. Bring to boil; cook 1 minute. Strain hazelnuts and spread in a single layer on parchment-lined baking sheet. Bake until nuts are toasted and shiny, 15 minutes. Let cool completely.

4.  To make the filling: In a medium saucepan, bring ¾ cup whipped cream to simmer; remove from heat and add chocolate. Let stand 5 minutes and whisk to combine, then let cool in room temperature. In a large bowl,  add 1 cup of  confections’ sugar until stiff peaks form. Gently fold in chocolate mixture until combined. Pour filling into cooled crust and refrigerate until chilled completely set.

Serve on top with the hazelnuts!

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