White Black Tie Affair Pie Recipes
WHITE & BLACK-TIE-AFFAIR PIE
Want a fun dessert for the after-dinner crowd? This creamy chocolate pudding pie is topped with wafer cookies that are dressed for the occasion!
Provided by My Food and Family
Categories Home
Time 4h
Yield 10 servings
Number Of Ingredients 9
Steps:
- Crush 35 wafers; mix with sugar and butter until well blended. Press onto bottom and up side of 9-inch pie plate. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in 1 cup milk. Add dry white chocolate pudding mix; beat with whisk 2 min. (Mixture will be thick.) Add 1 cup COOL WHIP; stir until well blended. Spread onto bottom of crust. Top with 12 of the remaining wafers.
- Beat remaining pudding mix and milk in medium bowl with whisk 2 min. Stir in 1 cup of the remaining COOL WHIP; spread over wafer layer. Refrigerate 3 hours. Meanwhile, melt chocolate as directed on package. Dip 1/3 of each of the remaining wafers in chocolate. Turn wafers slightly, then dip the opposite side of each in chocolate, leaving a V-shaped portion of each wafer uncoated in center. Use toothpick to decorate wafers with some of the remaining chocolate to resemble bow ties. Add buttons with small drops of the remaining chocolate. Place on waxed paper-covered baking sheets; let stand until chocolate is firm.
- Top pie with remaining COOL WHIP just before serving. Garnish with decorated wafers.
Nutrition Facts : Calories 380, Fat 20 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 35 mg, Sodium 490 mg, Carbohydrate 49 g, Fiber 1 g, Sugar 34 g, Protein 4 g
WHITE PIE
In southern IL Burton's Cafe is famous for their White Pie. This is my attempt to replicate it. White vanilla can be found wherever cake decorating supplies are sold and in many kitchen specialty shops. Prep and cook times do not include pie crust. Cook time is chill time.
Provided by sugarpea
Categories Pie
Time 50m
Yield 1 9inch pie, 6 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan cook flour, cornstarch, sugar, salt,egg whites and milk until bubbling, stirring constantly; continue to cook and stir another 3 minutes.
- Remove from heat and add butter, white vanilla and almond extract, stir.
- Lay plastic wrap on pudding surface and allow to cool; pour into cool pie shell and chill, again covering surface with plastic wrap.
- When ready to serve top with whipped topping and sprinkle with ground almonds.
*THE REAL* BLACK TIE MOUSSE CAKE BY OLIVE GARDEN
This is IT. The real deal. Very time consuming, but WORTH IT. Delicious and decadent, this is a four-layer chocolate mousse cake.
Provided by baylor_gal
Categories Dessert
Time 3h
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- There are FOUR layers to make:.
- BOTTOM LAYER (cake):.
- Bake according to directions on box using 2 round pans, then cool. Once cooled, use the cake from one pan as one layer (you do not need the second cake from the second pan. In other words, you only need half the box cake recipe). Place this round cake at the bottom of a CHEESECAKE PAN. Press it with your fingers and flatten the cake a little. This is the bottom layer out of four layers.
- SECOND LAYER (the chocolate mousse):.
- Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.
- THIRD LAYER (the custard):.
- Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.
- FOURTH LAYER (the icing):.
- Please note: this makes a lot of icing so feel free to half this part of the recipe (I just happen to like a lot of icing on top). Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. While this is still wet, put chocolate chips onto the side of the cake. Optional: Melt half a cup of white chocolate chips (in the microwave) and swirl into the icing if you want yours to look like the picture.
- Refrigerate the cake. Be sure to see the picture. Serve cold. Delicious!
- Enjoy! --Adrienne.
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