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A rich chocolatey dessert that’s easier than easy to prepare. Watch 4 amazing things to learn more ways to use Gefen Gluten-Free Pie Crusts, even on Passover.
1 large or 12 mini Gefen Gluten Free Pie Crusts
10.5 ounces good quality bittersweet chocolate (such as Alprose), chopped
1 and 1/2 cups Kineret Non-dairy Whipped Topping
1 (3.5-oz.) bar praline chocolate (such as Alprose), for garnish
Preheat oven to 350°F.
Place chopped chocolate in a glass or metal bowl.
In a saucepan, bring non-dairy whipped topping to a boil. Pour over chocolate. Let sit for two to three minutes to let the heat melt the chocolate; stir until smooth. If there are still pieces of chocolate left, you can warm the mixture in a microwave or double boiler slightly.Pour into pie crust.
Bake for 12–15 minutes.
Garnish by shaving praline chocolate with a peeler; serve at room temperature or warm with ice cream.
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Can this be frozen in the tart shells?
Yes, I would just wait to garnish right before serving.
Whipped topping When boiling my whipped topping, it changed consistency 3 times until the final one which was like skim milk. Is this what it should look like?
Will this freeze well? Can I freeze these in advance and garnish before serving?
Can I refrigerate the pie and serve it cold from the fridge? I know the recipe says to serve warm or room temp, but I was wondering if it can be used as a cold dessert.
I would think the ganache may be too hard to eat if it’s straight from the fridge. It may need some time to thaw a little before serving.