Chocolate praline pie
Lemon cheese pie
- 200 GRAM CHOCOLATE CHIP COOKIES, crumbled
- 100 GRAM BUTTER, melted
- 300 GRAM WALNUTS
- 100 GRAM SUGAR
- 400 GRAM CHOCOLATE
- 2 CUPS CREAM, whipped
- 2 TBSP CACAO
- 200 GRAM CHOCOLATE CHIP COOKIES, crumbled
- 100 GRAM BUTTER, melted
- 400 GRAM CREAM CHEESE
- RIND AND JUICE OF 2 LEMONS
- 3 EGGS
- 150 GRAM SUGAR
- 1 CUP SOUR CREAM
- 50 GRAM CHOCOLATE, shaved
Mix the cookies with the butter and put this mixture in a greased pie mold; press with the back of a spoon. Put the walnuts with the sugar and one tablespoon water in a frying pan and heat until the sugar has caramelized. Allow the nuts to cool down, keep some behind for decoration and chop the rest. Melt the chocolate with a few tablespoons of cream, allow it to slightly cool down and mix with the rest of the cream and the chopped nuts. Pour this on top of the cookie bottom and refrigerate for 4 hours. Dust with cacao and decorate with walnuts.
Mix the cookies with the butter and put this mixture in a greased pie mold; press with the back of a spoon. Mix the cheese with the sugar, the eggs and the lemon juice and rind and pour this on the cookie bottom. Bake the pie 30 minutes at 170 degrees Celsius. Distribute the sour cream on top whilst the pie is still warm. Allow the pie to cool down and sprinkle the chocolate on top.
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