#Edwards chocolate cream pie skin

It’s made with a chocolate cookie crust, filled with a caramel creme filling, injected with pockets of caramel, then topped with chopped pecans and melted chocolate. Edwards is a brand that makes frozen cream pies, and they sell a Turtle Pie. The second is one that I’m sure a lot of you have seen in the frozen desserts aisle in the grocery store. It had an Oreo cookie crust, a layer of caramel, a baked cheesecake filling, chopped pecans, and a drizzle of both melted chocolate and caramel. The first, a Turtle Cheesecake from KraftFoods magazine that I used to make years ago for holidays. Inspiration for this pie came from two of my favorite desserts. And just like the candy, this pie is pure perfection. It’s a texture-lover’s dream–chewy, buttery caramel, crunchy pecans, and rich, luxuriously smooth chocolate. There really is no candy more perfect than the turtle. And I’m not talking about the Teenage Mutant Ninja kind… Speaking of sweets, one of my all-time favorite holiday candies would have to be the turtle. Whether it’s those fun little knick knacks you got as a child, or mountains of candy, there’s nothing like pulling sweets out of a large festive sock. Sure, the gifts aren’t as grand as the ones under the tree, but to me, it’s like the dessert after the main course. While present-opening seems to be the main event of Christmas morning, I’ve always enjoyed opening the stockings. (Hopefully you celebrate at least one of those holidays.)Īnywho, I hope you all are having a wonderful holiday, and I hope you all got exactly what you wanted! And if you didn’t get what you wanted, well…then you must have been naughty, naughty, naughty! Don’t worry, I wasn’t exactly a saint this year either 😉 M er ry Christma SolstiFesti KwanzUkah, ev er yo ne ! For best slicing, refrigerate the pie overnight before serving.An Oreo cookie crust filled with a layer of dark chocolate ganache, a no-bake cheesecake filling INJECTED with pockets of caramel, and topped with caramel, ganache, and chopped pecans! Note: If you're not planning on serving the entire pie at once, top individual slices with a dollop of whipped cream just before serving.Ĭhill the pie until ready to serve. Level the top with the back of a spoon or an offset spatula. To assemble: Spoon the cooled filling into the cooled, baked pie crust.

Whip until the whisk or beaters begin to leave tracks in the bowl.Īdd the sugar and vanilla and whip until the cream holds a medium peak. To make the topping: Place the heavy cream in a chilled mixing bowl. A shallow metal bowl with more surface area will chill the filling most quickly.

#Edwards chocolate cream pie skin

Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly. Scrape the underside of the strainer once in a while with a clean spatula to help the process along. You can use the back of a ladle, a flexible spatula, or a wooden spoon to stir it through the strainer. Pass the filling through a strainer into a bowl to remove any lumps. Whisk until the chocolate is melted and the mixture is smooth. Remove the pan from the heat and pour the mixture over the reserved chocolate and butter. The temperature of the mixture will be around 200☏ after 1 minute. Place the saucepan over medium heat, and gradually whisk in the remaining 1/2 cup (113g) cream and milk. Bring to a boil, whisking constantly as the mixture thickens boil for 1 minute. Add 1/2 cup (113g) of the heavy cream, whisking until the mixture is smooth and lump-free. In a medium saucepan off the heat, whisk together the sugar, cornstarch, cocoa, espresso powder, and salt. To make the filling: Place the butter, chopped chocolate, and vanilla extract in a 2-quart mixing bowl set aside. Remove the crust from the oven and cool completely.

If the edges of the crust start becoming too brown, cover them with a pie shield, or strips of aluminum foil. Return the crust to the oven for 10 to 20 more minutes, until it's golden brown all over. Remove it from the oven, and gently remove foil or parchment with the weights or beans. Line the crust with foil or parchment paper, and fill it with pie weights or dried beans. Put the lined pie pan in the refrigerator to chill for 10 minutes. Tuck the edges up and under, and flute or crimp them. Transfer it to the prepared pan, and trim the edges so they overlap the edge by an inch all the way around. Lightly grease a 9' pie pan that's at least 2' deep. To prebake the crust: Preheat the oven to 400☏.