Irish Crème Moussecarpone Pie
|4 c||pretzels - chopped into small pieces|
|1/3 c||brown sugar|
|1 stick||unsalted butter, melted|
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|1||10" pie pan or plate|
|4 c||semi-sweet chocolate chips|
|4 c||wisconsin mascarpone cheese, room temperature|
|1/4 c||irish cream liqueur|
|1 tsp||pure vanilla extract|
|1/2 c||semi-sweet chocolate chips, reserved for topping|
This pie was created after working with Wisconsin mascarpone in a variety of fashions including simply blending equal parts of mascarpone and chocolate. I took it one step further and created a crispy crust of fresh chopped pretzels, a little bit of butter and some brown sugar for sweetness.
It’s a nice dessert to have ready in a few minutes and that all it takes to make this delicious creamy dessert. You need about 6 minutes to cook the crust to set it and then about 5-8 minutes to blend the chocolate that you melted into the fresh mascarpone cheese. It really is that simple and your guests will think you went to great lengths; going to a bakery to purchase the pie or that you spent a lot of time in the kitchen creating this masterpiece.
(See Scott's Original Version of Recipe)
Decadent, chocolaty goodness! This majorly impressive pie is a creamy masterpiece with just a tasteful hint of Irish Cream kick.
Place into oven and bake for 6 minutes, then remove from oven and set aside.