Bon Appetit Desserts (143 page)

1½ tablespoons vegetable oil

1 9-ounce package chocolate wafer cookies, crushed to crumbs

2 quarts peppermint or mint chocolate chip ice cream, slightly softened, divided

Chocolate Crumb Crust (see recipe on page 500)

Chocolate Truffle Sauce (see recipe)

CHOCOLATE CRUNCH
: Line large baking sheet with waxed paper. Stir chocolate and oil in medium metal bowl set over saucepan of simmering water until chocolate is melted and smooth. Remove bowl from over water. Mix in cookie crumbs. Spread chocolate mixture thinly over waxed paper on sheet. Freeze until chocolate mixture is firm, about 10 minutes. Chop chocolate crunch into pea-size pieces.

DO AHEAD
:
Can be made 1 week ahead. Store airtight in freezer.

PIE
: Spread half of ice cream in prepared crust. Sprinkle half of chocolate crunch over. Top with remaining ice cream. Sprinkle remaining chocolate crunch over. Freeze pie until just firm, about 1 hour. Wrap pie and freeze overnight.

DO AHEAD
:
Can be made 1 week ahead. Keep frozen.

Unwrap pie and let stand at room temperature 10 minutes. Cut around pan sides to loosen crust. Remove pan sides. Warm Chocolate Truffle Sauce. Cut pie into wedges and serve, passing sauce separately.

Chocolate Truffle Sauce

A rich, thick sauce that really clings to ice cream. Any leftover sauce will keep in the fridge for two weeks and would be great drizzled over ice cream or as a dip for banana chunks or strawberries.
Makes about 2 cups

½ cup plus 1 tablespoon heavy whipping cream

¼ cup (½ stick) unsalted butter, diced

12 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1 teaspoon vanilla extract

Bring cream and butter to simmer in heavy medium saucepan. Remove from heat. Add chocolate and vanilla and whisk until chocolate is melted and sauce is smooth.

DO AHEAD
:
Can be made 2 weeks ahead. Cool, cover, and chill. Before using, rewarm over medium-low heat, stirring frequently.

Raspberry Brownie Ice-Cream Pie

The rich, fudgy brownies are perfect in this dessert because they keep their soft texture even when frozen. And they’re delicious in combination with the purchased raspberry sherbet and vanilla ice cream. Be sure to make the brownies (and try not to eat them all) a day before you make the pie.
10 to 12 servings

½ cup (1 stick) unsalted butter, diced

2 tablespoons freshly brewed strong coffee

8 ounces bittersweet or semisweet chocolate, chopped

2 large eggs

¾ cup sugar

1 teaspoon vanilla extract

¼ cup unbleached all purpose flour

Large pinch of salt

1 quart raspberry sherbet or sorbet, slightly softened

Chocolate Crumb Crust (see recipe on page 500)

Chocolate Truffle Sauce (see recipe on page 501)

1 quart vanilla ice cream, slightly softened

BROWNIES
: Position rack in center of oven and preheat to 375°F. Line 8×8×2-inch metal baking pan with foil, leaving overhang. Butter foil. Stir ½ up butter and coffee in heavy medium saucepan over medium heat until butter melts and mixture comes to simmer. Remove from heat. Add chocolate and stir until melted and smooth. Cool 5 minutes.

Using electric mixer, beat eggs, sugar, and vanilla in large bowl until thick, about 2 minutes. Stir in chocolate mixture, then flour and salt. Transfer batter to prepared pan.

Bake brownies until cracked around edges, about 25 minutes. Cool. Cover and chill overnight. Cut brownies into ⅓-inch pieces.

PIE
: Spread raspberry sherbet in prepared crust. Sprinkle half of brownie pieces over. Stir 1 cup Chocolate Truffle Sauce in heavy medium saucepan over low heat until just warm. Drizzle ½ cup warm sauce over brownies. Spread vanilla ice cream over. Sprinkle remaining brownie pieces over, then drizzle ½ cup warm sauce over. Freeze pie until just firm, about 1 hour. Wrap and freeze pie overnight.

DO AHEAD
:
Can be made 2 days ahead. Keep frozen. Cover and refrigerate remaining sauce.

Let pie stand at room temperature 10 minutes. Cut around pan sides to loosen pie. Remove pan sides. Stir remaining chocolate sauce in medium saucepan over low heat until just warm. Cut pie into wedges and serve, passing warm sauce separately.

Peach-Pecan Ice-Cream Pie with Caramel Sauce

This pie features a winning southern influence, with purchased peach ice cream and a pecan-caramel combination that’s reminiscent of Louisiana pecan pralines.
12 servings

2½ cups finely ground or crushed pecan shortbread cookies (such as pecan Sandies; about 11 ounces)

¼ cup (½ stick) unsalted butter, melted

2 cups sugar

½ cup water

1¼ cups heavy whipping cream

¾ teaspoon vanilla extract

2 quarts peach ice cream, slightly softened, divided

1 cup pecans, toasted, coarsely chopped

1 cup (about) pecan halves, toasted

CRUST
: Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2¾-inch-high sides. Mix cookie crumbs and melted butter in medium bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and 1 inch up sides of prepared pan. Bake until crust is set and pale golden, about 15 minutes. Cool completely.

CARAMEL SAUCE
: Combine sugar and ½ cup water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove from heat. Gradually add cream (mixture will bubble vigorously). Stir over low heat until any caramel bits dissolve and sauce is smooth, about 1 minute. Stir in vanilla. Let stand until caramel sauce is cool but still pourable, about 1 hour.

PIE
: Drizzle ¼ cup cooled caramel sauce over bottom of crust. Freeze until caramel sets, about 10 minutes. Spread 1 quart ice cream over caramel in crust. Sprinkle chopped pecans over. Drizzle ½ cup caramel sauce over ice cream. Freeze until caramel sets, about 10 minutes. Spread remaining 1 quart ice cream over. Freeze until top of pie is firm, about 1 hour. Arrange pecan halves in 3 concentric circles on top of pie. Drizzle ¼ cup caramel sauce over. Freeze pie until frozen, at least 4 hours.

DO AHEAD
:
Can be made 5 days ahead. Cover tightly with foil; keep frozen. Cover and chill remaining caramel sauce.

Rewarm remaining caramel sauce over low heat, stirring often. Let pie stand at room temperature 10 minutes. Cut around pan sides to loosen pie. Remove pan sides. Serve pie with warm caramel sauce.

Lemon Meringue Ice-Cream Pie in Toasted Pecan Crust

It doesn’t get much better than a sweet-tart lemon meringue pie. That is, unless you add a crunchy pecan crust and two layers of creamy vanilla ice cream. Incredible. You can also make this beautiful pie in a tart pan, if you prefer. Just be sure to place the tart pan on a baking sheet before putting it in the oven; this will catch any butter that might seep from the crust.
8 servings

2 large eggs

2 large egg yolks

6 tablespoons (¾ stick) unsalted butter

1 cup sugar

6 tablespoons fresh lemon juice

2 teaspoons finely grated lemon peel

Pinch of salt

1½ cups finely chopped pecans

¼ cup sugar

¼ cup (½ stick) unsalted butter, melted

3 cups vanilla ice cream, slightly softened, divided

4 large egg whites, room temperature

Pinch of cream of tartar

6 tablespoons sugar

LEMON CURD
: Whisk eggs and egg yolks in medium bowl to blend. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until curd is thick and thermometer inserted into center registers 178°F to 180°F, about 8 minutes. Transfer to small bowl. Press plastic wrap directly onto surface of curd; chill 4 hours.