Subj : BH&G 2355
To   : ALL
From : DAVE DRUM
Date : Fri Apr 09 2021 14:27:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggnog & Rum Fudge Pie
 Categories: Pies, Chocolate, Booze, I scream, Dairy
      Yield: 12 Servings
 
MMMMM-------------------CHOCOLATE CRUMB CRUST------------------------
           Cooking spray
      1 c  Fine crushed vanilla wafers
    1/3 c  Powdered sugar
      3 tb Unsweetened cocoa powder
      3 tb Butter

MMMMM--------------------------FILLING-------------------------------
      1 c  Sugar
      5 oz Can evaporated milk
      2 tb Butter
      2 oz Unsweetened chocolate;
           - chopped
      1 ts Vanilla
      2 pt Eggnog ice cream
      2 tb Dark rum
    3/4 c  Sugar
    1/2 c  Boiling water
    1/4 c  Meringue powder *
    1/3 c  Toffee bits; crushed
 
  Prepare Chocolate Crumb Crust.
  
  Set oven @ 375ºF/190ºC.
  
  Lightly coat an 8" springform pan with cooking spray; set
  aside. In a medium bowl combine vanilla wafers, powdered
  sugar, and cocoa powder. Stir in melted butter. Press
  crumb mixture firmly into the bottom of the prepared pan.
  Bake for 7 to 8 minutes or until crust is firm. Cool in
  pan on a wire rack.
  
  FOR FUDGE SAUCE: in a small saucepan combine the 1 cup
  granulated sugar, the evaporated milk, butter, and
  chocolate. Cook and stir over medium heat until bubbly;
  reduce heat. Boil gently for 4 to 5 minutes or until
  mixture is thickened and reduced to 1 1/2 cups, stirring
  occasionally. Remove from heat; stir in vanilla. Transfer
  to a medium bowl; beat with an electric mixer on medium
  speed until almost smooth. Cover with plastic wrap. Set
  aside to cool completely.
  
  In a chilled bowl stir 1 pint of the eggnog ice cream
  until softened. If desired, stir in 1 tablespoon of the
  rum. Spread over cooled Chocolate Crumb Crust. Spoon half
  of the chocolate sauce in small spoonfuls over ice cream
  layer. Freeze about 2 hours or until nearly firm. Repeat
  with the remaining eggnog ice cream, rum (if desired), and
  the remaining fudge sauce. Return to freezer while
  preparing meringue.
  
  For meringue, in a medium mixing bowl stir together the
  3/4 cup sugar and the boiling water until sugar is
  dissolved. Cool to room temperature (about 30 minutes).
  Add the meringue powder. Beat with an electric mixer on
  low speed until combined; beat on high speed until stiff
  peaks form (tips stand straight). Using a wooden spoon,
  fold 3 tablespoons of the crushed toffee bits into the
  meringue. Spread meringue over pie, sealing to edge.
  Freeze about 6 hours or until firm.
  
  Set oven @ 475ºF/245ºC.
  
  Bake for 3 to 4 minutes or just until meringue is light
  brown. Cover loosely with foil. Freeze for 6 to 24 hours
  before serving. Before serving, sprinkle with the
  remaining crushed toffee bits.
  
  Serve immediately.
  
  * Meringue powder is a mixture of pasteurized dried egg
  whites, sugar, and edible gums. Look for it in the baking
  aisle of your supermarket or at a specialty food store.
  
  Better Homes & Gardens | October 2014
  
  MM Format by Dave Drum - 11 October 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "A good cook is like a sorceress who dispenses happiness" Elsa Schiaparelli
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