The Great Milky Way Pie Recipe - Cooking Index
The Great Milky Way Pie Recipe - Cooking Index
| 2 | Prepared crumb pie crusts - (any flavor) | |
| For Chocolate Layer | ||
| 1/2 cup | 99g / 3.5oz | Butter - (1 stick) |
| 5 oz | 142g | Bittersweet chocolate |
| 1 tablespoon | 15ml | Extra-strong coffee |
| (or 3/4 tspn instant coffee granules | ||
| Dissolved in 1 tbspn hot water) | ||
| 1/2 cup | 80g / 2.8oz | Brown sugar - (packed) |
| 3/4 cup | 46g / 1.6oz | All-purpose flour |
| 1/8 teaspoon | 0.6ml | Salt |
| 3/4 teaspoon | 3.8ml | Baking powder |
| 2 | Eggs - slightly beaten | |
| For Cheesecake Layer | ||
| 3 | Dark-chocolate Milky Way | |
| Candy bars - (1.76 oz ea) | ||
| 5 1/2 | Cream cheese - (8 oz) - softened | |
| 1 | Egg | |
| 1 teaspoon | 5ml | Vanilla |
| 1/2 cup | 99g / 3.5oz | Granulated sugar |
| 1 | Salt | |
| 1 tablespoon | 15ml | Cornstarch |
| For Glaze | ||
| 3 oz | 85g | Bittersweet chocolate |
| 3 tablespoons | 45ml | Corn syrup |
| 3 tablespoons | 45ml | Heavy cream |
| 2 tablespoons | 30ml | Butter |
Remove plastic covers from pie crusts; carefully remove labels and wash covers; dry and set aside. Place tins in larger pans or 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 until mixture can be stirred smooth (or heat on stove top, watching carefully so mixture does not burn). Add brown sugar; stir until dissolved. Sprinkle flour over chocolate mixture; sprinkle salt and baking powder over flour. Stir dry ingredients into chocolate; stir in eggs. Divide mixture evenly between crusts; bake 18 minutes. Let stand 5 minutes.
To prepare cheesecake layer: Slice each candy bar into 15 to 18 pieces; distribute evenly over chocolate layer. Beat together cream cheese, egg and vanilla until smooth. In a small bowl, stir together sugar, salt and cornstarch; beat into cream cheese mixture. Pour mixture over pies in a thin, wide ribbon without disturbing candy pieces. Return to oven; bake 18 minutes. Let cool completely. Invert plastic covers (to form dome lids) over pies and refrigerate until cold.
To prepare glaze: In a microsafe bowl, combine chocolate, syrup, cream and butter; microwave about 30 seconds on full power. (On the stove top, melt together over very low heat, stirring constantly.) Whisk until smooth; let cool 5 minutes.
Remove plastic covers from pies. Drizzle half the glaze over one cold 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: Chill finished pies until 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 holiday candies. Replace covers and attach a large bow, with a note of instruction to keep refrigerated until serving.
Source:
St. Louis Post-Dispatch - 11-09-1998 - By Jack and Mary Billings
Average rating:
10 (1 votes)
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