Cebu Living - - Recipe -

1. Grease a 9 inch pie pan. 2. Add melted but­ter to choco­late cookie crumbs and mix un­til com­bined. 3. Press mix­ture evenly onto the bot­tom and sides of plate. 4. To make the fill­ing, melt but­ter in a large saucepan. 5. Add brown su­gar and heavy cream and whisk over medium heat un­til su­gar is dis­solved. 6. Re­move from heat and al­low to cool for about 10-15 mins. 7. Pour caramel layer into pie crust. Place in re­frig­er­a­tor for 2 hours. 8. Place semi sweet choco­late chips into a bowl. 9. Mi­crowave heavy cream un­til it be­gins to bub­ble, then pour over choco­late. 10. Whisk choco­late un­til smooth. 11. Fold in wal­nuts into the choco­late mix­ture. 12. Pour over the caramel layer and re­frig­er­ate un­til set. 13. Top with whipped cream.

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