RSWLiving - - RECIPES - 1205 Third St. South, Naples. 239-65-0007, dam­i­coscon­ti­nen­

Serves 8 (or fewer de­pend­ing on slice size) Gra­ham Crust

1 pound gra­ham cracker crumbs ½ cup brown sugar 1 tea­spoon cin­na­mon 1 cup but­ter, melted

HOW TO PRE­PARE Com­bine gra­ham cracker crumbs, sugar and cin­na­mon. Add melted but­ter. Press into bot­tom and sides of a 10-inch pie plate. Bake at 350 de­grees for 8 min­utes.

Blondie Fill­ing

4 egg yolks ½ cup gran­u­lated sugar 7 ounces white choco­late ½ cup un­salted but­ter 1 cup heavy whip­ping cream ¼ cup all-pur­pose flour 2 tea­spoons salt 2 cups caramelize­d peanuts, finely ground (Note: Store-bought honey roasted peanuts may be sub­sti­tuted. D’Amico’s the Con­ti­nen­tal caramelize­s peanuts with sim­ple syrup—equal parts sugar and wa­ter—heated in the oven un­til sugar dis­solves.)

HOW TO PRE­PARE Whisk sugar into yolks and set aside. Melt but­ter and white choco­late to­gether, add to egg mix­ture. Whisk in cream. Fold in flour, salt and peanuts. Pour into pre­pared gra­ham crust. Bake at 325 de­grees un­til set, about 1 hour. Cool pie to room tem­per­a­ture. Serve with caramel sauce and vanilla ice cream.

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