Recipe - Blacksmith Pie

10 0z fudge cookies *
10 ounce Graham crackers
16 tablespoon Butter at room temp
One fourth cup Cornstarch
1 cup Sugar plus 3 TBS
One half teaspoon Vanilla extract
1 One half cup Half and half(or 1 cup cream
and; One half cup milk)
2 Egg yolks
1 Egg
One half cup Semisweet chocolate chips
1 One half cup Heavy cream
4 Egg whites**

For crust: process cookies and crackers until fine. Mix in bowl with butter
until well blended. Line bottom and sides of a 9 inch springform pan. Chill
at least one hour. Can be made a day before.

Filling

Combine cornstarch , 3 TBS sugar, vanilla and half and half in a saucepan.
Stir with wisk until blended and smooth. Bring to a boil over low heat
stirring constantly with wisk. When thickened , remove from heat.

Beat egg yolks and eggs and add to custard , stirring rapidly with wisk.
Return to heat and stir until custard barely simmers. Pour and scrape 1 cup
of the custard into mixing bowl and the remaining custard in another bowl.

Melt chocolate over boiling water or at 70% power in microwave. Add melted
chocolate to the 1 cup of custard. Smear bottom and sides of chilled crumb
crust with the mixture and chill.

Beat heavy cream until partly stiff. Gradually add One half cup sugar beating
until stiff. Beat egg whites* * until stiff and gradually add the remaining
sugar. Continue beating until stiff. Fold the whipped cream and egg whites
into the second bowl of custard.

Pour and scrape the whipped cream eggwhite mixture into the mold. Smooth it
over. Cover with plastic wrap and chill for several hours.

Decorate with chocolate shavings and/or chocolate leaves.

Chocolate leaves Melt about 4 ounce semisweet chocolate. Brush ont eh
underside of clean, small garden leaves. Lemon leaves are greatsilk leaves
can also be used along with holly or sasanqua camilia leaves. Let harden
until fiirm. Carefully peel off leaves by the stem. Can be made in advance
and kept in tightly closed tin in frig or freezer. Can also use white
chocolate and tint it.

NOTES : * I use the refrigerater chocolate cookies always found near the
icecream toppings, but I don't know if they're kosher. Any plain chocolate
cookie will do. ** With all the salmonella problems, it would be wise to
use Just Eggwhites or the cartons of pasturized eggwhites now in some
supermarkets. If none of the above are available, I would skip eggwhites
completely and increase the am't of cream. It won't be as light a filling,
but it will still be delicious.
Recipe by: NY Times

Posted to JEWISHFOOD digest V97 #315 by Judith Sobel jcs@mindspring.com
on Dec 03, 1997