Tahini Chocolate Pie

Name: Tahini Chocolate Pie
Yield: 6
Ingredients: Crust:; 1 1/3 cups (325 mL) chocolate wafer cookie crumbs; 3 tbsp (45 mL) brown sugar; 2 tsp (10 mL) instant espresso powder; 1/2 cup (125 mL) Canadian butter; melted; Filling:; 8 oz (250 g) Canadian cream cheese; softened; 3/4 cup (175 mL) tahini paste; 2 tsp (10 mL) vanilla extract; Pinch salt; 1 1/4 cups (300 mL) icing sugar; sifted; 3/4 cup (175 mL) Canadian 35% whipping cream; Chocolate Glaze:; 2 oz (60 g) dark chocolate (at least 70%); finely chopped; 2 tbsp (30 mL) Canadian butter; 2 tsp (10 mL) honey; 1 pkg (35 g) store-bought sesame snaps; broken into shards

Chocolate and tahini pair beautifully in this light and airy cream cheese pie.

Prep: 30 minutes
Cooking: 20 minutes
Refrigeration: 1 hour 20 minutes

Yields 6

Ingredients

Crust:
1 1/3 cups (325 mL) chocolate wafer cookie crumbs
3 tbsp (45 mL) brown sugar
2 tsp (10 mL) instant espresso powder
1/2 cup (125 mL) Canadian butter, melted
Filling:
8 oz (250 g) Canadian cream cheese, softened
3/4 cup (175 mL) tahini paste
2 tsp (10 mL) vanilla extract
Pinch salt
1 1/4 cups (300 mL) icing sugar, sifted
3/4 cup (175 mL) Canadian 35% whipping cream
Chocolate Glaze:
2 oz (60 g) dark chocolate (at least 70%), finely chopped
2 tbsp (30 mL) Canadian butter
2 tsp (10 mL) honey
1 pkg (35 g) store-bought sesame snaps, broken into shards

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Preparation

Crust:

Preheat oven to 350°F (180°C). Stir together cookie crumbs, brown sugar and espresso powder; toss with melted Canadian butter until evenly coated. Press mixture into bottom and up side of 9-inch (23 cm) pie pan.

Bake for 10 to 15 minutes or until crisp and firm. Let cool completely.

Filling:

Using electric mixer, beat Canadian cream cheese, tahini, vanilla and salt until smooth. Beat in icing sugar until blended.

In separate bowl, beat Canadian cream until stiff peaks start to form. Fold half of the whipped cream into tahini mixture; fold in the remaining whipped cream.

Scrape filling into prepared & cooled crust; swirl top with back of spoon. Refrigerate for 1 to 2 hours or until set.

Chocolate Glaze:

Place chocolate in heatproof bowl set over saucepan of barely simmering water; melt chocolate, stirring, for 3 to 5 minutes or until smooth. Stir in Canadian butter until blended; stir in honey until blended. Let cool slightly.

Drizzle glaze over pie. Garnish with sesame snaps. Refrigerate for 15 to 20 minutes or until glaze is set.

Tips

Alternatively, garnish pie with chopped chocolate halva.

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Nutritional information

Per serving


Energy:	880 Calories
Protein:	12 g
Carbohydrate:	68 g
Fat:	66 g
Fibre:	4 g
Sodium:	540 mg