A chocolate wafer/semisweet chocolate/cinnamon crust
is filled with a mixture of coffee ice cream, miniature
chocolate chips, and crushed chocolate-covered espresso
beans, then served with a bittersweet fudge sauce. If
you're caffeine-sensitive, don't eat this at night!
Adults would probably appreciate this more than children,
but this recipe is very flexible and can be adapted
for kids (see Note). The sauce must be made ahead, but
it can be kept in the fridge for up to a week; the crust
must be made ahead, too, but it can be kept frozen for
at least 2 weeks. The completed pie should freeze at
least 6 hours before it is served. Make sure you use
good-quality ice cream; I love homemade ice cream, but
it isn't suitable here, as it freezes too hard to cut
and serve the pie neatly.
- 8 ozs. good-quality
semisweet chocolate, chopped
- 2 ozs. good-quality
unsweetened chocolate, chopped
- 3 Tbsp. light corn
- Few grains salt
- 1 cup heavy cream
- Optional: Vanilla
extract or a liqueur that complements the pie filling
- 4-1/2 ozs. chocolate
wafers, broken into pieces (I use Nabisco Famous brand,
and this amount is half of a nine-ounce package. These
wafers are usually found near the ice cream in markets.)
- 2 ozs. semisweet chocolate,
chopped OR 1/3 cup semisweet chocolate chips
- 1 tsp. cinnamon
- 4 Tbsp. (1/2 stick)
unsalted butter, melted
- 3/4 to 1 cup miniature
semisweet chocolate chips
- 1/2 cup chocolate-covered
espresso beans, coarsely chopped or ground (I pulse
them briefly in a food processor fitted with a steel
- 1 quart best-quality
coffee ice cream
Combine chopped chocolates, light corn syrup, and salt
in medium heatproof bowl. In small saucepan over low heat,
heat cream until very hot, stirring occasionally. Pour
about half of hot cream into chocolates.
over simmering water on low heat (water should not touch
bottom of bowl). Gently whisk chocolate mixture frequently
until partially melted. Gradually add remaining cream,
whisking gently until chocolates are completely melted
and smooth. Remove from heat and hot water. Cool briefly,
then chill until needed. Cover tightly when cold.
Preheat oven to 375 degrees F. Line a nine-inch heatproof
glass pie plate with a twelve inch square of aluminum
foil, shiny side up, making foil as smooth as possible.
Fold any excess foil over edges of pie plate.
In food processor
fitted with steel blade, combine broken chocolate wafers
and chopped chocolate (or chips). Process until both ingredients
are finely ground. Turn into medium bowl. With large spoon,
stir in cinnamon until well-mixed. Add melted butter;
mix thoroughly. Turn into lined pie plate.
or back of spoon, pat about 2/3 of crust mixture onto
sides of pie plate. Form a high rim that extends slightly
above edges of pie plate. Press remaining crumb mixture
onto bottom to form an even layer. Note that this is a
Bake in preheated
oven 6 to 7 minutes, or just until set. Cool at room temperature,
then freeze for at least 1-1/2 hours. When frozen solid,
remove from freezer. Working quickly, loosen any foil
folded over edges of pie plate. Remove whole crust, still
in foil, from pie plate; place on flat surface. Gently
peel foil from crust sides in small sections. Maneuver
crust so that foil-covered bottom rests on one hand. With
the other hand, gently and carefully tear foil from crust
bottom in small pieces. Replace crust (now without foil)
in pie plate--be careful! Crust is fragile! Don't worry
if a few small pieces of the top edge of the crust break
off, though. Freeze until needed. If the crust has been
made ahead of time, wrap airtight.
In large, nonreactive, metal bowl, combine miniature chocolate
chips and chopped chocolate-covered espresso beans. Stir
well. Now, soften ice cream. Remove carton top and plastic
liner (if any). Microwave at 50% (medium) power for 10
to 20 seconds, just until ice cream is softened (ice cream
should not melt, but if a bit of melting occurs at the
edges, it's OK). Timing may vary, depending on your microwave.
Work quickly now! With a large spoon, scoop out chunks
of the softened ice cream and place in the bowl with the
chip-espresso bean mixture. With the large spoon, combine
all ingredients, mixing only until thoroughly blended.
Quickly remove crust (still in the pie plate) from the
freezer; remove any wrappings. Turn Filling into crust
and spread as evenly as possible, compacting it slightly
to prevent air pockets. Immediately replace pie in freezer.
Freeze about 3 hours, then cover tightly with foil. Freeze
at least 3 hours longer (6 hours total) before serving.
First, reheat the sauce. Use only as much as you think
you'll need (if sauce is repeatedly reheated and then
re-chilled, it may become grainy). Scrape cold sauce into
heatproof bowl. Set over simmering water on low heat (water
should not touch bottom of bowl). Stir very frequently
just until smooth and warm (sauce should not become hot).
(Alternatively, scrape cold sauce into microwaveable bowl.
Microwave at 50% (medium) power for short intervals, stirring
well between each, just until melted, smooth, and warm.)
If desired, when sauce has been heated, add 1 Tbsp. vanilla
extract or up to 2 Tbsp. of a liqueur that complements
the pie filling (for this filling, try rum, coffee liqueur,
orange liqueur, or brown creme de cacao).
from freezer. With large, sharp, heavy serrated knife,
cut pie into wedges of desired size. Place each wedge
on individual serving plate. Drizzle a small amount of
warm fudge sauce over each serving; pass more sauce so
each person can pour it on as desired. Allow pie to stand
3 minutes at room temperature before serving (do not omit
this step--it allows the pie to soften just slightly,
and gives it better flavor and texture). Quickly re-freeze
any remaining pie.
8 to 10 servings
Suggestions for kids or to vary the pie:
- Omit the cinnamon
in the crust.
- The filling can be
solely ice cream (no chocolate chips or chocolate-covered
espresso beans) in any flavor you choose.
- Make the filling with
two kinds of ice cream--a bottom layer (use one pint)
of one flavor, and a top layer (another pint) of something
else--how about a bottom layer of raspberry sorbet
(perhaps with chocolate chips added), and a top layer
of vanilla ice cream? Or, you could marble the two
flavors. There are many possibilities here.
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