American Pie Council

2018 Amateur Entry

 

Ebony & Ivory Tim Tam Pie


Ebony and Ivory Tim Tam Pie
Rhonda Hull
Little Rock, Arkansas

Category: Cream Cheese

Crust
22 FAMOUS chocolate wafers, finely crushed (about 1 2/3 cups)
2 Tablespoons granulated sugar
5 Tablespoons butter, softened

Preheat oven to 350 degrees. Mix wafer crumbs, sugar and butter until well blended. Press firmly onto bottom and up side of 9” pie plate using back of large spoon. Bake 8 minutes. Cool before filling. (If crust ‘slips’ down sides of pie plate, gently use a spoon to lift and press back in place while crust is still hot.)

Filling
2/3 cup heavy whipping cream
8 oz. package cream cheese, room temperature
½ teaspoon vanilla bean paste
6 Tablespoons granulated sugar
1 ¼ teaspoon unflavored gelatin
2 Tablespoon water
3.5 oz. milk chocolate chips or melts
3.5 oz. white chocolate chips or melts
6 Tim Tam Caramel cookies

Caramel pecan layer
1 cup caramel bits
2 Tablespoons whole milk
¾ cup chopped pecans, toasted

Garnish
Whipped cream
Tim Tam Caramel cookies

Whip heavy whipping cream until stiff peaks form and refrigerate until ready to use.
Place 2 tablespoons of water in a small microwavable bowl. Sprinkle gelatin over water, and allow to sit for 3-5 minutes to allow gelatin to bloom. Microwave gelatin mixture for 20-30 seconds and stir to completely dissolve gelatin. Set aside to cool.
Melt the milk chocolate chips in a microwave safe dish and set aside to cool.
Melt the white chocolate chips in a microwave safe dish and set aside to cool.
In a small saucepan, combine the caramel bits and 2 tablespoons of whole milk. Cook over medium low heat until the caramel bits have melted and the mixture is smooth. Remove from heat and add the chopped pecans. Set aside to cool.
Roughly chop 3 Tim Tam caramel cookies into smaller size pieces – set aside.
In a medium sized mixing bowl, beat the cream cheese, vanilla bean paste and sugar until smooth and creamy. Add the cooled gelatin to the cream cheese mixture and beat until well combined. Divide the mixture equally between 2 bowls. Once the milk chocolate is cooled, fold it into one bowl of the cream cheese mixture. Then gently fold in ½ of the whipped cream until combined. Gently fold in 3 chopped Tim Tam Caramel cookies. Spread the mixture evenly in the prepared crust. Place in refrigerator for 5 – 10 minutes.
Remove pie from the refrigerator. The chocolate layer will be soft, so carefully spread the caramel pecan mixture over the chocolate layer. Return pie to refrigerator while you make the white chocolate layer.
Roughly chop 3 more Tim Tam Caramel cookies, set aside.
Take the other bowl of cream cheese mixture and fold in the cooled melted white chocolate (reheat in the microwave if it has solidified). Then gently fold in the remaining whipped cream, then 3 chopped Tim Tam Caramel cookies. Carefully spread this mixture evenly over the caramel pecan layer. Refrigerate for a minimum of 6 hours. (For best results, leave in the refrigerator overnight before cutting). Garnish with whipped cream and additional Tim Tam Caramel cookies before serving.