Circulaire actuelle Co-op Food - Valable à partir du 09.11 au 03.01 - Page n° 32

Les produits de cette circulaire

light chocolate chips pie pumpkin pie egg oven pot chocolate bowl cheese cream butter sugar philadelphia crust pumpkin chip fridge

HOT COCOA PUMPKIN PIE BAKER MEGAN STASIEWICH | LEDUC, AB INGREDIENTS CRUST 1% cups 2 tbsp Donna) Heidi delta A NT ele EUR them to grease your pans — save butter and keep your hands clean. It's a win-win! HONEY MAID Graham Crumbs cocoa powder %cup+2tbsp butter, melted FILLING, GANACHE AND TOPPING 1 package (250) 7 cup 3 medium 1 can (540 m1) 2tsp Atsp Atsp % cup 1cup % cup PHILADELPHIA Original Cream Cheese, room temperature SPLENDA Brown Sugar Blend eggs, room temperature E.D. SMITH Pumpkin Pie Filling vanilla extract cinnamon salt whipping cream semi-sweet chocolate chips (divided) Imagine curling up in front of a fire with a big piece of pumpkin pie in one hand, and the other hand is holding a rich cup of hot cocoa. In this dessert, they're married together. . Preheat oven to 350°F. Grease a 9-inch pie pan. . To make the crust, combine graham crumbs, cocoa and melted butter. Spread into prepared pan. Press down on bottom and up sides of pan to create the crust. Bake 6 minutes, remove from oven and cool. . While crust is cooling, make filling. Beat cream cheese with Splenda until light and fluffy. . Add eggs one at a time with mixer on low speed. Add pie filling, vanilla, cinnamon and salt. Mix on medium low until combined, making sure to scrape sides and bottom of mixing bowl. . Pour filling into the crust. Bake for 40-45 minutes, until set. Cool at room temperature for 1 hour. . While the pie chills, make ganache by heating whipping cream in a heavy-bottomed medium pot over low heat. Place 1 cup of the chocolate chips in a separate bowl. Once the cream starts steaming and forming little bubbles on the surface, pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth. If ganache is too thick, add a bit more cream. . Pour ganache over the pie. Chill in fridge for 3-37 hours. . Once the pie has fully cooled, melt remaining chocolate chips and drizzle over the pie or chop/shave chocolate chips and sprinkle over top.