2 Prepared crumb pie crusts;
-(any flavor)
=== FOR CHOCOLATE LAYER ===
1/2 c Butter -; (1 stick)
5 oz Bittersweet chocolate
1 tb Extra-strong coffee
(or 3/4 tspn instant coffee
-granules
Dissolved in 1 tbspn hot
-water)
1/2 c Brown sugar -; (packed)
3/4 c All-purpose flour
1/8 ts Salt
3/4 ts Baking powder
2 Eggs; slightly beaten
=== FOR CHEESECAKE LAYER ===
3 Dark-chocolate Milky Way
Candy bars -; (1.76 oz ea)
5 1/2 pk Cream cheese – (8 oz);
-softened
1 Egg
1 ts Vanilla
1/2 c Granulated sugar
1 pn Salt
1 tb Cornstarch
=== FOR GLAZE ===
3 oz Bittersweet chocolate
3 tb Corn syrup
3 tb Heavy cream
2 tb 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.
Yields
24 servings