CHOCOLATE CANDY PIE
This versatile pie can morph to fit many moods. Freeze it for an icy delight, or just refrigerate instead if you're looking for something a little softer (or you run out of time). Or leave out the candy all together for something a little less rich. You decide.
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 1 pie (12 servings)
Number Of Ingredients 11
Steps:
- Whisk together the cocoa powder, cornstarch, sugar and salt in a medium saucepan. Gradually whisk in the milk in a slow stream. Whisk in the egg yolks.
- Place the mixture over medium heat and cook, whisking constantly, until it just begins to boil, 6 to 7 minutes. Reduce the heat to low and cook, whisking, until thick, about 1 minute. Remove from the heat and transfer to a large bowl. Whisk in the butter and vanilla. Cover with plastic wrap, pressing directly onto the surface of the pudding to prevent a skin from forming. Cool to room temperature, about 1 hour.
- Fold the chopped candy into the pudding. Whip 3/4 cup of the cream with an electric mixer just until stiff peaks form. Fold a third of the whipped cream into the pudding to lighten it, and then fold in the other two-thirds until no streaks remain. Transfer to the pie crust and freeze until firm but not frozen solid, about 3 hours.
- Whip the remaining 1/2 cup cream just until soft peaks form. Spread over the pie and garnish decoratively with sliced or chopped candy.
CANDY CORN CHEESE TOWER
Tap into your inner sculptor and make some edible Halloween art with cheese -- three different kinds to be exact! Together yellow Cheddar, goat and a paprika-brushed white Cheddar represent those iconic candy corn colors. Serve with several cheese knives and a bunch of your favorite crackers and watch this cheese tower disappear.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 6
Steps:
- Place 2 blocks of the yellow cheese side by side on a cheese board. Press them together so they touch. Stack the remaining 2 blocks of yellow cheese on top of them. Stack the blocks of white cheese on top of the yellow in the same way. If desired, insert 2 skewers down through the top of the blocks to hold them together.
- Using a sharp knife, carve away the sides of the cheese blocks to resemble the bottom two-thirds of a piece of candy corn. (You will add the white tip at the end using the goat cheese.) Reserve the cheese scraps for another use, such as queso sauce or grilled cheese sandwiches. After carving, remove the skewers from the tower if using.
- Using your hands, mold the goat cheese into the tip of the candy corn and add it to the cheese stack. Shape it to a point using a butter knife or offset spatula. Whisk together the red wine and paprika in a small bowl and paint it onto the white Cheddar cheese portion with a pastry brush. Serve with an array of crackers.
LAYERED TORTILLA PIE
This is a nice dish for potluck dinners and picnics-my family really devours it whenever I serve it! My sister used to serve tortilla pie at the hunting and fishing lodge she operated in Colorado.-Delma Snyder, McCook, Nebraska
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato sauce, garlic, chili powder, salt, pepper and, if desired, olives. Bring to a boil. Reduce heat; simmer for 5 minutes or until thickened. , Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt. round casserole. Top with about 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers, ending with cheese., Pour water around the sides of casserole (not over top). Cover and bake at 400° for 20 minutes or until heated through. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 350 calories, Fat 20g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 722mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein.
LATTICE CORN PIE
This unique side dish is full of old-fashioned goodness, with tender diced potatoes and a fresh, sweet corn flavor. Once you've tasted this delicious pie, you'll never want to serve corn any other way! -Kathy Spang, Manheim, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until tender. Drain and set aside. , In a blender, combine the milk, eggs, corn, sugar and salt; cover and process until blended., Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. Spoon potatoes into crust; top with corn mixture (crust will be full). Roll out remaining pastry; make a lattice crust. Seal and flute edges. , Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 310 calories, Fat 16g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 373mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.
STUFFED CANDY CORN CAKE
Not only does this festive bull's-eye cake slice up into pieces that look like giant candy corns, the inside holds a secret cache of the treats themselves that spill forth when you open it up.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans and line the bottom of each with parchment.
- Whisk together the flour, baking powder and salt in a medium bowl. Whisk the milk, vanilla, eggs and egg yolk together in another medium bowl. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high until light and fluffy, about 3 minutes. Add about a third of the flour mixture and beat on medium-low until incorporated. Now add a third of the egg-milk mixture and continue to beat on medium-low until incorporated, scraping down the sides of the bowl as needed. Repeat with another third of the flour, then all of the egg-milk mixture and finishing with the flour.
- Divide the batter evenly between the prepared cake pans and bake until the cake has a nice golden brown crust around the edge, bounces back when pressed and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely in the cake pans on a rack.
- For the frosting: Combine the confectioners' sugar, butter, milk and vanilla in a large bowl and beat with an electric mixer on low speed until all the sugar is blended into the butter. Increase the speed to medium-high and beat until light and fluffy, about 3 minutes.
- Remove 3 tablespoons frosting and place it in a small bowl; leave this frosting plain. Remove another 3/4 cup frosting, place in another bowl and dye with the orange food coloring. Dye the remaining 3 3/4 cups frosting in the mixing bowl with the yellow food coloring. Fill a piping bag fitted with a 1/2-inch plain tip with the yellow frosting. Fill a second piping bag fitted with a tip with the orange frosting.
- Assemble the cake: Cut a 4-inch circle out of the center of one cake layer (reserve or discard the cut-out cake). Put the cake ring on a spinning cake stand or serving platter and frost the top with about 1/2 cup of the yellow frosting. Fill the hole with the candy corn. Put the other cake layer on top, so that the rounded side of the cake is facing up; push down gently to sandwich the two cake layers together.
- Pipe a ring of yellow frosting along the outside edge of the cake. Pipe a second ring just inside it so they are touching. Pipe the remaining yellow frosting onto the sides of the cake, making sure to connect it to the frosting ring on the top of the cake. Using a large offset spatula, flatten the icing on the side of the cake to frost the outside until smooth.
- Pipe 3 concentric touching rings of orange frosting just inside the yellow rings. Spoon the reserved white frosting on the center of the cake and spread it flat so that it touches the orange frosting.
- Position the tip of a large offset spatula in the center of the cake so the length of the blade looks like a radius and touches the top of all three frostings. Using one continuous, circular motion with gentle pressure (using a spinning cake stand will help), spread the frostings flat on the top of the cake so they form stripes (some of the frosting will come off with the spatula; do not try to reapply it). Let the cake stand at room temperature for 1 hour before serving.
LAYERED CHOCOLATE-PEANUT BUTTER PIE
This is a new recipe that I made for my wife because she was could not find one she liked. Everyone who has tasted it loved it. I hope that I have documented enough of it for other people to try it.
Provided by Russell Barton
Time 3h
Yield 8
Number Of Ingredients 7
Steps:
- Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
- Take 2/3 cup of the chocolate and place between wax or parchment paper. Roll it very thin until it is the size of a 9-inch pie; cool for 2 minutes in the refrigerator (it should still be flexible). Take off one side of paper and press into the pie crust. Cool further in the refrigerator, about 10 minutes; remove the other side of the parchment/wax paper.
- Whip cream cheese, sugar, and vanilla extract together in a bowl; split into 2. Take the first mixture and add peanut butter and 1 cup whipped topping. Place this into the prepared pie crust and cool in the freezer until set, about 1 hour.
- Add 2/3 cup of the chocolate mixture and 1 cup whipped topping to the second cream cheese mixture. Place this into the prepared pie crust and cool in the freezer until set, about 1 hour.
- Take another 2/3 cup chocolate mixture and place in wax or parchment paper. Roll it thin until it is the size of the pie. Cool for 2 minutes, until solid but flexible. Remove 1 side of the parchment paper and place this over. Shape and place it back into the freezer until firm, about 30 minutes. Remove the other paper.
- Top with the remaining whipped topping. Add a little water to any remaining chocolate mixture until you can drizzle it onto the pie; drizzle and serve.
Nutrition Facts : Calories 801.2 calories, Carbohydrate 58.1 g, Cholesterol 76.1 mg, Fat 61.2 g, Fiber 4.8 g, Protein 16.1 g, SaturatedFat 27.6 g, Sodium 530.2 mg, Sugar 39.9 g
CHOCOLATE CANDY CANE PIE
Make and share this Chocolate Candy Cane Pie recipe from Food.com.
Provided by Steve P.
Categories Pie
Time 4h10m
Yield 1 Nine inch pie, 8-12 serving(s)
Number Of Ingredients 13
Steps:
- Chocolate Crumb Crust: Combine crumbs, cocoa and sugar in a bowl.
- Stir in butter.
- Press mixture onto bottom and up sides of a 9" pie pan.
- Bake at 350 degrees for 8 to 10 min.
- Cool.
- Chocolate Layer: Bring water to a boil in med mixing bowl.
- Remove from heat; immediately add chips, stirring until melted (return to very low heat, stirring constantly, if needed).
- Cool to room temperature.
- In large mixing bowl (which has been chilled, along with beaters), whip heavy cream with confectioners sugar until stiff; fold into the chocolate mixture.
- Spoon into crust; chill.
- Peppermint Layer: Break candy canes into chunks; blend until finely crushed (resembles powder).
- Combine marshmallows and milk in wok.
- Cook, stirring constantly, over low heat until marshmallows are melted.
- Cool to slightly warm or glops.
- Prepare bowl as before, whip heavy cream until stiff; fold in crushed candy.
- Stir gently into marshmallow mixture; chill 10 min.
- Spoon onto chocolate layer; chill until set.
- Freeze, if desired.
- Top with Sweetened whipped cream.
- Garnish with Peppermint chips or coarsely crushed candy canes just before serving.
- May be served chilled or frozen.
CANDY CANE PIE
When my college roommate first made this pie, I couldn't get enough! Using a store-bought crust helps save time when you're in the midst of the holidays. -Charlotte Stewart, Mesa, Arizona
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a heavy saucepan, combine marshmallows and milk over low heat. Cook and stir until marshmallows are melted and mixture is smooth. Remove from heat. , Stir in vanilla, salt, peppermint extract and food coloring. Cool 30 minutes, stirring several times. Stir in 2 tablespoons crushed candies; fold in whipped cream. , Spoon into crust. Refrigerate, covered, 8 hours or overnight. Just before serving, sprinkle with remaining candy.
Nutrition Facts :
CANDY CORN LAYERED PUDDING
Make and share this Candy Corn Layered Pudding recipe from Food.com.
Provided by Kathy
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- You'll need 8 martini glasses or similarly shaped dessert dishes.
- Prepare the butterscotch pudding, adding brown food coloring if desired. Scoop 1/4 cup pudding into the a martin glass. Chill 10-15 minutes.
- When the pudding has set up a bit, make the vanilla pudding. Add yellow food coloring to get a nice yellow "candy corn" color.
- Gently spoon 1/2 cup pudding over the butterscotch pudding. Chill until ready to serve.
- Thaw Cool Whip as directed on package. Top pudding with Cool Whip and candy corn. Serve.
Nutrition Facts : Calories 75.6, Fat 0.5, SaturatedFat 0.3, Cholesterol 3.7, Sodium 108.9, Carbohydrate 10.3, Protein 7.3
CANDY CORN FROSTING
The Iron Chef in me came out when I wanted to make candy corn-flavored frosting. Great with chocolate cake. Voila!
Provided by Christine
Categories Desserts Frostings and Icings
Time 15m
Yield 24
Number Of Ingredients 5
Steps:
- Fill a large bowl with ice creating an ice bath.
- Heat candy corn, cream, and butter together in a saucepan over medium heat; cook, stirring frequently, until mixture is melted and almost bubbling, about 5 minutes. Remove from heat, add confectioners' sugar, and place saucepan in ice bath. Beat until frosting is fluffy.
Nutrition Facts : Calories 106.4 calories, Carbohydrate 23.9 g, Cholesterol 4.2 mg, Fat 1.4 g, SaturatedFat 0.9 g, Sodium 8.1 mg, Sugar 23.3 g
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