Tahini Fudge Pie

Tahini Fudge Pie Recipe

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About Tahini Fudge Pie Recipe:

A Mixture of Jewish, Chinese and Italian dessert recipe.

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  • 19 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Tahini Fudge Pie Recipe

  • As required Crust
  • 6 tablespoon Butter
  • 30 No.s creme filled chocolate sandwich cookies
  • 1 teaspoon instant espresso powder
  • 2 pinch kosher salt
  • As required Fudge
  • 1/2 cup Butter
  • 1 cup sweetened cocoa powder
  • 1 cup Granulated Sugar
  • 1 teaspoon espresso powder
  • 2 cup Heavy Cream
  • As required Filling
  • 110 gram Cream Cheese
  • 1.50 cup Tahini
  • 1.50 cup Powdered Sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • As required Kosher Salt
  • As required Salt
Nutrition
  • 162g Fat(22.46%)
  • 42g Protein(5.77%)
  • 486g Carbs(67.37%)
  • 30g Fiber(4.19%)
  • Other(0.21%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Tahini Fudge Pie Recipe

STEP 01

1. For the crust preheat the oven at 350 degrees and grease it.

STEP 02

Mix cookies, espresso powder and salt in a blender. Then add butter to it for a smooth paste.  transfer to a baking pan and bake for 6 minutes.

STEP 03

For the fudge melt the butter in a medium saucepan and add cocoa powder, sugar, espresso powder, salt and heavy cream and whisk.  whisk for 5 minutes continuously.

STEP 04

When the crust is done, pour the fudge on it and keep it in the fridge to cool down.

STEP 05

For the filling combine cream cheese and tahini in a bowl and whisk. Mix powdered sugar, vanilla, cinnamon and a pinch of salt. Add heavy cream and keep mixing until fluffy. Now pour this mixture on the cooled crust and then set it in the fridge for 4 hours. Then serve