MOCHA-ALMOND ICE CREAM PIE
"This eye-popping dessert can be prepared up to a week ahead. Store the finished pie in an airtight container until about 30 minutes before you wish to serve it."
FOR THE CRUST:
1/3 cup butter, softened
3/4 cup firmly packed brown sugar, divided use
1/2 teaspoon vanilla extract
1 egg yolk
1/4 cup finely chopped semisweet chocolate
FOR THE ALMOND MIXTURE:
1/2 cup toasted slivered almonds
2 tablespoons butter, melted
1/2 cup coarsely chopped semisweet chocolate, divided use
FOR THE PIE:
1 quart coffee ice cream, softened
FOR THE TOPPING:
1 teaspoon vegetable oil
TO MAKE THE CRUST:
Preheat oven to 375 degrees F.
In a medium bowl, combine butter and 1/4 cup brown sugar. Beat until fluffy. Beat in vanilla, then egg yolk. Gradually blend in the finely chopped chocolate. Press mixture firmly over bottom and up sides of a 9-inch pie pan. Pierce in several places with a fork.
Bake until lightly browned, 12 to 14 minutes. Cool in pan on a wire rack.
TO MAKE THE ALMOND MIXTURE:
Meanwhile, in a medium bowl, mix almonds, remaining 1/2 cup brown sugar and melted butter. Add 1/4 cup of the coarsely chopped chocolate and mix lightly; set aside.
TO ASSEMBLE THE PIE:
Spread half of the ice cream in the cooled crust. Sprinkle evenly with half of the almond mixture. Cover with remaining ice cream, then remaining almond mixture. Freeze.
TO MAKE THE TOPPING:
Place remaining 1/4 cup coarsely chopped chocolate in a bowl over hot (but not boiling) water until melted. Stir in oil. Drizzle over top of partially frozen pie using a spoon or a small piping cone made from parchment paper. Return pie to freezer.
When top is set, cover with foil. Freeze 3 to 4 hours or overnight.
TO SERVE:
Remove pie from freezer and let stand in refrigerator for about 30 minutes before cutting.
Makes 6 to 8 servings
From: Annette Gooch, Universal Press Syndicate
Source: Columbus Dispatch, December 26, 2007 |