Tuxedo Pie Recipes

Steps:

• Place 12 of the cookies in food processor container; cover. Process until finely crushed. Mix with butter; press firmly onto bottom and up side of 9-inch pie plate. Dip remaining 8 cookies halfway into dipping chocolate; place on wax paper-covered plate. Refrigerate dipped cookies until ready to use. (Cover and refrigerate leftover chocolate up to 2 weeks.)
• Add 1 cup of the milk to each flavor of dry pudding mix in separate medium bowls. Beat with wire whisk 2 min. or until well blended. Add 1 cup of the whipped topping to each bowl; stir with wire whisk until well blended. Cover and refrigerate at least 1 hour or until chilled.
• Spread chocolate pudding mixture onto bottom of prepared crust; top with vanilla pudding mixture. Refrigerate at least 4 hours. Top with the chocolate-dipped cookies just before serving. Store leftover pie in refrigerator.

Steps:

• There are FOUR layers to make:.
• BOTTOM LAYER (cake):.
• Bake according to directions on box using 2 round pans, then cool. Once cooled, use the cake from one pan as one layer (you do not need the second cake from the second pan. In other words, you only need half the box cake recipe). Place this round cake at the bottom of a CHEESECAKE PAN. Press it with your fingers and flatten the cake a little. This is the bottom layer out of four layers.
• SECOND LAYER (the chocolate mousse):.
• Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.
• THIRD LAYER (the custard):.
• Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready.
• FOURTH LAYER (the icing):.
• Please note: this makes a lot of icing so feel free to half this part of the recipe (I just happen to like a lot of icing on top). Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove the cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. While this is still wet, put chocolate chips onto the side of the cake. Optional: Melt half a cup of white chocolate chips (in the microwave) and swirl into the icing if you want yours to look like the picture.
• Refrigerate the cake. Be sure to see the picture. Serve cold. Delicious!
• Enjoy! --Adrienne.

Steps:

• Heat oven to 375°F. Spray 12-inch pizza pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush cereal with rolling pin or meat mallet (or crush in food processor).
• In medium bowl, mix cereal, melted butter, 1/4 cup sugar and the vanilla. Press evenly on bottom and 1/2 inch up side of pizza pan. Bake 10 minutes.
• Just before serving, in medium bowl, beat cream cheese, 1/3 cup sugar and the almond extract with electric mixer on medium speed until smooth. Spread evenly over cereal mixture. Spread with pie filling.
• In small microwavable bowl, microwave semisweet chocolate on High about 1 minute or until chocolate can be stirred smooth. In another small bowl, repeat with white chocolate. Drizzle chocolates over filling; cool slightly. Cut into wedges.

Steps:

• In a large bowl, combine cookie crumbs and butter; press onto the bottom of an ungreased 9-in. springform pan. Cover and refrigerate for 30 minutes., In another large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 350° for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , In a microwave, melt vanilla chips and 4-1/2 teaspoons shortening; stir until smooth. Spread over cheesecake. Chill until firm. , Set aside three chocolate chips for shirt buttons. Melt remaining chocolate chips and shortening; stir until blended. Cool slightly. Brush over top and sides of cheesecake, leaving a V-shape in center for tuxedo shirt. Add reserved chips for buttons. Shape brownie into a bow tie; position above buttons. Create a boutonniere from the rosebud and thyme; place on tux.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

Steps:

• Chill a coupe glass. Rinse with absinthe, if using, then toss out excess liquid.
• In a mixing glass three-quarters filled with ice, stir the gin, sherry and bitters until chilled, about 15 seconds. Strain into the coupe glass. Garnish with lemon twist.

Steps:

• Cook turkey as desired.
• Preheat oven to 425.
• If needed roll pie crust on floured surface to obtain a 12 inch cirle. Cut a small wedge out of the "top" of the pie crust. Cut this wedge in half to make two smaller wedges. These two wedges form the bow tie.
• Along the sides trim the edges about an inch deep along the bottom third of the crust. From this trimming you should make one rectangle and two circles. The circles are the buttons and rectangle mark the bottom line of the cummerbund.
• See the diagram for clarifications.
• Carefully place the large piece of crust on the turkey. It actually fits better if you put the "neck" of the tuxedo between the legs of the turkey. While it is "upside down" it looks better this way. You may need to trim the crust a bit to fit.
• Place the smaller pieces on the turkey as shown in the second diagram. Moisten the back of the pieces with water before applying them and press lightly so they stick.
• Combine egg yolk and water and divide between two small bowls. Add red food coloring to one and black to the other.
• Using a small pastry brush paint the bowtie pieces red and the buttons and trim black. Careful paint the edges of the large piece black also.
• Bake 15 to 17 minutes or until pie crust is golden.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray 4 (8-inch) round pans with cooking spray. Make and bake white cake mix as directed on box using water, oil and egg whites. Make and bake devil's food cake as directed on box using water, oil and eggs.Cool in pans 10 minutes; remove from pans to cooling racks. Cool 20 minutes. Refrigerate layers about 45 minutes for easier handling.
• Meanwhile, in small saucepan over medium heat, combine 10 egg whites and sugar. Cook, stirring frequently, until egg whites reach 160°F. Remove from heat, transfer to electric mixer fitted with a whisk attachment. Beat egg whites on high until white and shiny and the bowl of the electric mixer is no longer warm, about 10 to 15 minutes. Add butter, one piece at a time, until mixture is smooth and shiny. If mixture separates, beat until smooth. Add raspberry preserves, vanilla and food color and mix until blended.
• Using serrated knife, cut rounded top off cakes to make a level surface. Cut each layer in half horizontally to make 8 layers total. Alternate chocolate and white layers, filling each layer with 1/2 cup of the frosting. Thinly spread side and top of cake with 1 cup of the frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
• In small saucepan over low heat, combine chocolate and whipping cream. Cook, stirring frequently, until chocolate is melted and smooth. Cool 5 minutes. Pour ganache mixture on top of cake and allow to drip down side of cake. Cut fondant to create tuxedo tie and buttons as shown in photo. Place on cake.