Dessert Decorator …
Chocolate Splendor Pie
Chocolate Splendor shows you a great way to add dazzle to any cream- or meringue-topped pie. Scrolls of melted candy are piped ahead of time and positioned just before serving.
Ingredients:
- Easy-Add Light Cocoa Candy Melts® Candy Add to shopping list Light Cocoa Candy Melts® Candy
- Favorite pie crust
- Favorite chocolate pie filling
Pattern:
Makes:
Pie serves 8.
Tools:
- Easy-Add 9 x 1 1/2 in. Non-Stick Pie Pan Add to shopping list 9 x 1 1/2 in. Non-Stick Pie Pan
- Easy-Add Tip: 1M Add to shopping list Tip: 1M
- Easy-Add Dessert Decorator Pro™ Add to shopping list Dessert Decorator Pro™
- 2003 Pattern Book (Chocolate Scroll)Easy-Add 2003 Pattern Book Add to shopping list 2003 Pattern Book
- Easy-Add Parchment Triangles Add to shopping list Parchment Triangles
- Waxed paper
Instructions:
Step 1
In advance, make chocolate scrolls using patterns and Candy Melts®: You will need 10 full scrolls, 10 full scrolls minus the side scroll, and 4 full scrolls minus side scroll and with stem extended 1 inch longer; make extras to allow for breakage.
Step 2
Cover patterns with waxed paper.
Step 3
Using melted candy in cut parchment bag, outline patterns; refrigerate to set.
Step 4
Carefully remove candy from waxed paper, turn over and outline reverse side. Refrigerate to set.
Step 5
Bake and cool pie crust.
Step 6
Prepare filling, pour into pan and let set. Using stabilized whipped cream in Dessert Decorator Pro™ fitted with tip 1M, cover top of pie with rosettes.
Step 7
When ready to serve, insert chocolate scrolls in pie, beginning at the edge.
Step 8
Position 10 full scrolls around edge of pie; 1 in. from edge and in spaces between first row, position 10 scrolls minus the side scroll.
Step 9
In center of pie, position 4 scrolls with longer stems.
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