Monument Cafes Chocolate Pie Recipes

MONUMENT CAFE'S CHOCOLATE PIE

Steps:

• Preheat the oven to 350 degrees F. Make the crust: Spread the pecans on a baking sheet and bake, stirring once, until lightly browned, about 10 minutes. Let cool.
• Melt the butter in a medium saucepan, then stir in the brown sugar and toasted pecans. Press the mixture into a 9-inch pie plate. Refrigerate until set, about 1 hour.
• Make the filling: Bring 1 cup heavy cream to a boil in a medium saucepan. Remove from the heat and add the chocolate chips, unsweetened chocolate and salt. Let sit 5 minutes, then stir until smooth. Transfer to a medium bowl and let cool.
• Beat the remaining 2 cups heavy cream, the granulated sugar and vanilla in a large bowl with a mixer on medium-high speed until stiff peaks form. Fold into the chocolate mixture. Spread the filling in the crust and refrigerate until set, about 4 hours.
• Make the topping: Beat the heavy cream, granulated sugar and vanilla in a large bowl with a mixer on medium-high speed until stiff peaks form. Spread over the pie and top with chocolate shavings.

MONUMENT CAFE MEATLOAF WITH CREOLE SAUCE

Steps:

• Preheat the oven to 350 degrees F. Place the ground beef in a mixing bowl. In a separate bowl, combine the oats, ketchup, milk, salt, pepper, eggs, garlic, bell peppers and onions and mix well. Then pour over the ground beef. Hand mix the beef and seasoning mixture until incorporated. Shape the mixture into a loaf and bake on a sheet pan or in a loaf pan for about 1 hour. The internal temperature should be 145 degrees F. Remove from the oven let rest about 10 minutes before slicing. Serve with Creole Sauce.
• Saute the onions, garlic and peppers in the olive oil in a saucepot over medium-high heat until well done and caramelized, about 8 minutes. Add the wine, tomatoes, Italian seasoning, black pepper, cayenne pepper, salt and sugar if using. Bring to a boil, reduce the heat and simmer for 30 minutes, stirring occasionally.

MONUMENT CAFE BLUEBERRY PIE

Steps:

• Preheat the oven to 350 degrees F.
• Toss the blueberries, granulated sugar, 1/3 cup flour, cinnamon and lemon juice in a bowl. Place the filling in the Monument Cafe All Butter Pie Crust.
• Combine the remaining 3/4 cup flour, brown sugar and butter and mix to a coarse meal. Scatter over top of the pie.
• Bake the pie until the juices thicken and the pie is golden brown, about 50 minutes. Tent the pie with foil if needed to prevent over-browning. Let the pie rest 30 minutes prior to serving.
• Combine the flour, baking powder, sugar and salt in the bowl of a food processor and pulse to combine. Add the cold butter cubes and pulse until a coarse meal. Transfer the mixture to a bowl and make a well in the center of the mixture. Add 1/4 cup ice water (strain the cubes) and toss the mixture, adding more water if needed to bring the dough together. Divide the dough in half and roll out on a floured surface. Makes 2 crusts.