Last week sucked. Technology decided it hated me. Blogger went down, iMovie crashed, my phone and computer started freezing, it just seemed like nothing would work right. The worst part was definitely blogger’s shutdown though. To anyone that tried to access my website and was unable to last week, I apologize. I wish it was something I could have controlled but that is one of the downfalls of having a blogger blog.
In the midst of my technological breakdown the one thing that brought me some relief was pie. Pie cures all. It makes everything warm and fuzzy and alright. This particular pie recipe has a more modern twist with its refreshingly cool temperature and combination of chocolate and coffee flavors. I’m kinda really wishing I had a slice leftover right about now as I face this upcoming week (if you didn’t already know, I’ll be traveling to Atlanta for Blogher Food to speak on a panel). I’ve already had a nightmare I forgot to pack my camera. Eek.
Taste: Like mocha, but more refreshing. There’s something slightly magical about the combination of chocolate and coffee.
Texture: The crust is buttery yet crunchy, the filling is luscious, while the ganache is rich and smooth.
Ease: Super easy yet impressive.
Pros: Easy, perfect for the warm weather, wonderful balance of flavor and texture.
Would I make this again? I’ve already made this twice.
Frozen Mocha Pie
Yield: Serves 8-10
30 chocolate cookie wafers
4 tablespoons (1/2 stick) butter, melted and cooled
1 quart coffee ice cream
4 ounces semi-sweet chocolate, chopped
1/2 cup heavy cream
1 tablespoon unsalted butter
Preheat the oven to 350 degrees. In the bowl of a food processor fitted with the blade attachment, pulse the cookie wafers until finely ground. Add the melted butter and pulse again until the mixture is the consistency of wet sand. If you don't have a food processor, place the cookie wafers in an airtight zip-top bag and crush with a rolling pin or mallet; transfer crumbs to a bowl and mix with melted butter.
Pour crumb mixture into a 9-inch spring-form pan and, using a cup or your hands, press the mixture into the bottom and up the sides of the pan. Bake 10 minutes then set on a cooling rack. Let cool completely.
Once crust is cool, place in the freezer for 30 minutes to chill. Take ice cream out of the freezer and place in fridge for 30 minutes to soften.
Meanwhile make the ganache: place chocolate in a medium heatproof bowl; set aside. Place cream in a small saucepan over medium heat and bring to a simmer. Pour cream over chocolate and let stand until chocolate has softened, about 5 minutes. Add butter and stir mixture until smooth. Let cool slightly before using.
To assemble, remove coffee ice cream from the fridge and transfer to a large mixing bowl. With a wooden spoon or a spatula, stir the ice cream so that it is spreadable (but not liquid-y). Quickly spread the ice cream into the chilled crust in an even layer. If the ice cream looks melted, place back in freezer until solid before proceeding. Pour the warm ganache over the ice cream and tilt pan to cover evenly. Transfer pie to a flat surface in the freezer and chill for at least 3 hours.
Pie can be stored tightly wrapped in plastic in the freezer for up to 1 week.
Adapted from CHOW