looking for recipe for rosemary pie......

OOTBubby

Tue, Sep 21 2010, 7:14 am

Here it is -- it's in the Rosh Hashana freezer thread, but I'm posting it here in the dessert section too since people keep looking for it and can't find it (search here isn't too good unless you used advanced options).

Rosemarie Pie

Crust:
½ bar Rosemarie pareve chocolate
1 tsp.vanilla extract
1 Tbsp. water
1 cellophane package graham crackers

Filling:
8 eggs (I use Egg Beaters egg substititue to avoid raw egg issues)
1½ cups sugar
3 sticks margarine, softened
1½ bars Rosemarie pareve chocolate

For crust:
Combine ingredients in food processor and pat into 2 pie tins or 9" round pans, saving some crumbs for topping. Bake at 350 for 7 minutes. Cool.

For filling:
Melt remaining chocolate in small bowl in microwave and set aside to cool. In food processor, mix eggs with sugar. Add margarine and cooled, melted chocolate and mix well. Pour over cooled crusts.

Freeze overnight or longer.

From the Chicago's Best BYTTES cookbook from the Womens Division of Joan Dachs Bais Yaakov - Yeshivas Tiferes Tzvi Elementary School.

I actually also have another (mostly similar but not totally) version of this, but the one above is the one I make (which I think is the better and easier one).

OOTBubby

Tue, Sep 21 2010, 9:28 am

louche wrote:

Oh--Rosemarie chocolate. Not rosemary, as in the herb. It would make a horrible pie, having a sharp medicinal taste.

Yes, it might be helpful if the thread title could be changed to Rosemarie instead of Rosemary.

nycgal

Wed, Oct 20 2010, 4:59 pm

I made a delicious and very easy dessert on yomtov, also with Rosemarie chocolate.

Pie crust- either graham or the reular frozen ones
1 1/5 bars parve rosemarie(or any other parve chocolate)
Ostreichers frozen choco chip cookies

break up chocolate and put into pie crust
defrost cookies, mush cookies together and put on top of chocolate
Bake at 350 for about 40 minutes- until top looks almost ready

great served warm- Enjoy Very Happy

Happy 2B

Thu, Aug 30 2012, 7:36 pm

OOTBubby wrote:

why does egg beaters avoid the raw egg problem aren't they eggs? Is it cuz they are pasturized?

OOTBubby

Fri, Aug 31 2012, 2:37 pm

Happy 2B wrote:

Thanx for clarifying OOT Bubby.

One more question.

ON the doughless potato knishes do you freeze them raw or after baking them. I'd imagine they'd be much better if frozen raw.

Thanx!

I freeze them after baking, but I undercook slightly. Never tried freezing it raw. If you do, let me know how it comes out.