La Pie Qui Chante

La Pie qui Chante est une entreprise de confiserie française, qui a été rachetée en 1998 par le groupe Cadbury Schweppes, aujourd’hui filiale de la multinationale américaine Kraft Foods.
La Pie qui Chante a été créée en 1925, et a notamment commercialisé les bonbons Mi-cho-ko à partir de 1936 et Pimousse en 1982.

La Pie qui Chante – Wikipédia.

Depuis 70 ans, La Pie qui Chante, Un goût qui enchante.

Première marque sur le marché français du bonbon, La Pie qui Chante doit son succès à la ténacité de plusieurs générations de confiseurs et à leur esprit d’entreprise. Ou comment faire adopter les bonbons par toutes les générations.

via Depuis 70 ans, La Pie qui Chante – Prodimarques.

J’aime les bonbons les fraises tagada et les pimousse

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2 c Vanilla wafer crumbs

1 t Vanilla

1/4 c Margarine, melted

3 Eggs

16 oz Neufchatel Cheese, softened

1 c Canned pumpkin

3/4 t Cinnamon

1/4 t Ground nutmeg

3/4 c Sugar

Combine crumbs and margarine; press into bottom and sides of 9 inch springform pan. Combine Neufchatel cheese, 1/2 cup sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup Neufchatel Cheese mixture; add pumpkin, remaining sugar and spices to remaining Neufchatel cheese mixture. Mix well. Layer half of pumpkin mixture and half of Neufchatel cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350f 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10-12 servings. From package of Light Philadelphia Brand Neufchatel Cheese.

1 c Seedless raisins

1 c Walnuts

2 c All-purpose flour

2 ts Baking soda

1/4 ts Baking powder

1/2 ts Salt

2 ts Ground cloves

2 ts Ground cinnamon

1 ts Ground ginger

4 lg Eggs

2 c Granulated sugar

1 c Salad oil

- (use fresh oil only) 16 oz Cn pumpkin (not pie filling)

Preheat oven to 325-degrees. Sterilize 8 Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes. Remove the jars and allow them to air-dry on your countertop; leave the lids and rings in the water until you're ready to use them. Once the jars are cool enough to handle, grease the insides with shortening (DO NOT use butter, margarine, PAM or Baker's Secret). Coarsely chop the raisins and walnuts; set aside. I used my mini chopper and did them in batches. Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a lg bowl. Add raisins and walnuts; toss to lightly combine; set aside. In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes). Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin; blend well. Gradually stir in the flour mixture until well blended. Divide batter among the 8 canning jars (should be slightly less than 1/2 full). Wipe the sides of the jar off in case you slop or it'll burn (mine did -- didn't wipe them down). Place jars on a cookie sheet or they'll tip over. Bake in preheated 325-degree oven for about 40 minutes or until toothpick inserted into center of cakes (deep) and comes out clean. Move the jars around in the oven while they're baking so they bake evenly. When cakes test done, remove them one-by-one (use HEAVY DUTY mitts); place a HOT lid, then a ring on and screw down tightly. Place jars onto your countertop to cool completely. Linda/BDT Burbank, CA (USA) Posted in COOKING by: Sandee Eveland 8/31/93

1 qt REAL dairy cream

1 pk Yogurt starter

1 oz DARK UNSWETENED chocolate

1/4 c UNDUTCHED coco

1 pk Unflavored knox geletain

2 c Brown sugar

2 ea Pie crust (chocolate pref)

heat cream to 180 degrees and hold for 5 mins. add chocolate, coco and geletain. cool to 110 degrees. add yogurt starter, and stir well (but not enough to solidify the cream). culture for 8 hours at 70 to 100 degrees. chill for 8 hours. if you are in a hurry or lazy (like

I usually am) reheat to about 80 degrees and add the brown sugar. whip to stiff peaks and pour into two pie crusts. freeze for at least 1 hour before serving.

1/2 c Honey, or other sweetener

1/2 c Warm water

1/4 c Canola oil

2 tb Tahini

1 tb Coffee substitute

1 lb Firm tofu, cut into chunks

2 ts Vanilla

1/4 c Chocolate glaze, see recipe

1/2 c Graham cracker crumbs

Pre-heat oven to 350F. Blend the honey, water, oil, tahini. Blend in coffee substitute. Add tofu chunks, one at a time. Mix till creamy. Lightly oil 9" pie pan. Sprinkle in cracker crumbs. Pour in half the tofu mixture. Drizzle chocolate glaze over it. Cover with the rest of the tofu. Gently insert a knife into the pie & pull up the chocolate, making swirling designs. Bake for 20 to 25 minutes. "Vegetarian Times", April 1991

1 c oil

2 c sugar

1 cn (1 pound) pumpkin

2 c unsifted flour

2 ts baking powder

1 ts baking soda

1/2 ts salt

2 ts cinnamon

1/2 ts ginger

1/2 ts cloves

1/2 ts nutmeg

3 oz Ladyfingers

1/2 ga Coffee ice cream; softened

1 qt Chocolate ice cream; soften

2 tb Instant coffee granules

1/2 c Coffee flavored liqueur

6 Toffee bars; crushed

Chocolate sauce 1 c Heavy cream; whipped

Line ladyfingers around side of 9" springform pan. Mix softened ice creams together. Add coffee granules, liqueur and crushed toffee bars. Pour into springform pan. Spread a thin layer of chocolate sauce on top. Freeze. Before serving, spread cake with whipped cream. Do not let this cake defrost before serving. Serve immediatly upon removing from freezer.