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Ingredientes
- 2 x Prepared crumb pie crusts (any flavor)
- 1/2 c. Butter - (1 stick)
- 5 ounce Bittersweet chocolate
- 1 Tbsp. Extra-strong coffee
- (or possibly 3/4 tspn instant coffee granules dissolved in 1 tbspn warm water)
- 1/2 c. Brown sugar - (packed)
- 3/4 c. All-purpose flour
- 1/8 tsp Salt
- 3/4 tsp Baking pwdr
- 2 x Large eggs slightly beaten
- 3 x Dark-chocolate Milky Way
- candy bars - (1.76 ounce ea)
- 5 1/2 pkt Cream cheese - (8 ounce) softened
- 1 x Egg
- 1 tsp Vanilla
- 1/2 c. Granulated sugar
- 1 pch Salt
- 1 Tbsp. Cornstarch
- 3 ounce Bittersweet chocolate
- 3 Tbsp. Corn syrup
- 3 Tbsp. Heavy cream
- 2 Tbsp. Butter
Direcciones
- Remove plastic covers from pie crusts; carefully remove labels and wash covers; dry and set aside. Place tins in larger pans or possibly on a baking sheet; set aside. Preheat oven to 325 degrees.
- To prepare chocolate layer: In a large microsafe bowl, heat together butter, chocolate and coffee at 70 percent power for about 1 minute; stir and let stand till mix can be stirred smooth (or possibly heat on stove top, watching carefully so mix does not burn). Add in brown sugar; stir till dissolved. Sprinkle flour over chocolate mix; sprinkle salt and baking pwdr over flour. Stir dry ingredients into chocolate; stir in Large eggs. Divide mix proportionately between crusts; bake 18 min. Let stand 5 min.
- To prepare cheesecake layer: Slice each candy bar into 15 to 18 pcs; distribute proportionately over chocolate layer. Beat together cream cheese, egg and vanilla till smooth. In a small bowl, stir together sugar, salt and cornstarch; beat into cream cheese mix. Pour mix over pies in a thin, wide ribbon without disturbing candy pcs. Return to oven; bake 18 min. Let cold completely. Invert plastic covers (to create dome lids) over pies and chill till cool.
- To prepare glaze: In a microsafe bowl, combine chocolate, syrup, cream and butter; microwave about 30 seconds on full power. (On the stove top, heat together over very low heat, stirring constantly.) Whisk till smooth; let cold 5 min.
- Remove plastic covers from pies. Drizzle half the glaze over one cool pie; smooth with a thin spatula, being careful to keep glaze off lip of pie pan. Repeat with second pie. Replace plastic covers; press edge of pie pan over plastic lip in several places.
- Yield: 2 (8-inch) pies, 12 to 16 servings each.
- To make ahead: Refrigeratefinished pies till glaze is set; freeze. Before giving, thaw pies overnight in refrigerator. Remove lids and garnish with red and green candied cherries, toffee bits, chocolate-coated nuts or possibly holiday candies. Replace covers and attach a large bow, with a note of instruction to keep refrigerated till serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 12 servings | |
| Calories 326 | |
| Calories from Fat 191 | 59% |
| Total Fat 22.14g | 28% |
| Saturated Fat 13.43g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 213mg | 9% |
| Potassium 200mg | 6% |
| Total Carbs 34.49g | 9% |
| Dietary Fiber 3.4g | 11% |
| Sugars 19.35g | 13% |
| Protein 4.93g | 8% |
