Liquor pies

(48 pcs) (without oven)

Ingredients:

250 gr convert conversionbiscuits

125 gr butter convert conversion

3 teaspoons gelatin powder

60 ml water convert conversion

250 gr convert conversioncream cheese

90 gr convert conversionbrown sugar

150 gr convert conversionchocolate

2 teaspoons lemon grater

3 tablespoons Tia Maria

3 dl convert conversionwhipping cream

chocolate flakes

extra:

4 12 mold muffin pans
If shown, hover hover for showing photo= photo hover to show conversion table= conversion
's Recipe pages - recipe cookies, pie and pastry making

 

Preparation in advance:

Grease the muffin pans and cover each mold bottom with a circle baking paper.

Mash the biscuits to crumbs and add, stirring, the melted butter. Push 1 large teaspoon mixture firm in the molds. Place the muffin pans in the fridge.

How to prepare:

Dissolve the gelatin powder in the boiling water. Mix the soft (Philadelphia) cream cheese with the sugar and add melted chocolate, lemon grater and Tia Maria. Beat well. Stir the gelatin into the cream and spoon the mixture in the molds.

Let the cream liquor pies stiffen in the fridge for at least 2 hours.

Remove the pies from the molds. Beat the cream to peaks and divide over the pies.

Decorate with chocolate flakes.

 

 

First published: April 12, 2003, Netherlands

 

 

 

 

 

 

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