Secret Recipe World

Chili’s Chocolate Chip Paradise Pie – The Ingredients:

Crust:

• 3 tbsp. real butter
• 3 tbsp. granulated sugar
• 1/3 cup graham cracker crumbs
• 1/3 cup chocolate chips

Filling:

• 1 tbsp. canola oil
• 1/2 cup flour
• 1/3 cup milk
• 1 tsp. vanilla extract
• 1/3 cup semisweet chocolate chips
• 1/4 cup crushed walnuts
• 1/4 cup shredded coconut
• 3/4 tsp. baking powder
• 1/4 cup granulated sugar

Topping:

• 1/4 cup chopped or crushed walnuts
• vanilla ice cream
• caramel topping and hot fudge
• 2 tbsp. real butter

Chili’s Chocolate Chip Paradise Pie – The Process:

Crust:

1. Preheat oven to 350 degrees F.
2. Melt butter in a medium microwave-safe bowl.
3. When butter is fully melted, add graham cracker crumbs & sugar. Mix thoroughly.
4. Transfer to a one-quart casserole dish. Press firmly into bottom of dish.
5. Top evenly with chocolate chips.
6. Bake for 5 minutes, or until chocolate is melted. With rubber spatula, spread melted chocolate out smoothly.

Filling:

1. Combine dry ingredients in a large mixing bowl.
2. Add milk, oil, and vanilla and mix on low, until smooth.
3. With mixer still on low, add chocolate chips, coconut, and walnuts.
4. When thoroughly mixed, pour filling over crust.
5. Bake, uncovered, at 350 degrees F, for 35-40 minutes, or until a wooden pick comes out clean.

To Serve:

1. Spoon 2 tbsp. butter on ovenproof plate and place until oven until butter melts.
2. Remove plate from oven and place large piece of warm pie right on top of the melted butter.
3. Top pie with a scoop of vanilla ice cream.
4. Top with hot fudge & caramel toppings.
5. Sprinkle with walnuts and enjoy!

Olive Garden Tiramisu – The Ingredients:

• 10 to 12 inch sponge cake, approximately 3” thick
• 2-3 oz. premium espresso, brewed strong
• 2-3 oz. rum, brandy, or cognac
• 24 oz. softened cream cheese, room temp.
• 1.5 cups powdered sugar
• Unsweetened cocoa powder, as needed

Olive Garden Tiramisu – The Process:

1. Slice sponge cake horizontally, forming two thin cakes of equal thickness. Call one the “top half” and the other the “bottom half.”
2. Mix liquor and espresso together.
3. Carefully drizzle half of this concoction over the bottom half of cake. Avoid making the cake wet or soupy. Dampen it without compromising its “structural integrity.”
4. Thoroughly combine cream cheese and powdered sugar. This mixture should be extremely soft and spreadable. If needed, microwave for 5 to 10 seconds (but don’t melt).
5. Spread half of this softened, sweetened cream cheese blend on top of the “espresso-treated” bottom half.
6. Repeat steps 3-5 with the sponge cake’s top half.
7. Carefully place the top half on the bottom half (cream cheese blend should be on the top portion of each).
8. Refrigerate cake for a minimum of 2 hours before cutting and serving.
9. Enjoy!

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