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Chocolate Mint Ice Cream Pie Pt 1
Chocolate Mint Ice Cream Pie Pt 1
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pies
Ingredients List
- ---CHOCOLATE MINT FUDGE
- -FILLING---
- 1/2 c Heavy; (whipping) cream
- 3 tb Light corn syrup
- 5 oz Semisweet chocolate; finely
- -chopped
- 1 1/2 tb Crme de menthe
- 1/2 ts Vanilla extract
Directions
CHOCOLATE PIE SHELL
8 oz Semisweet chocolate;
-coarsely chopped
4 tb Unsalted butter; cut into
-tablespoons
1 1/2 tb Crme de menthe
1 ts Vanilla extract
1 c Crisped rice cereal
MINT ICE CREAM FILLING
2 pt High-quality vanilla ice
-cream; softened (see
-Preparation)
3 tb Crme de menthe
Chocolate curls
4 oz Semisweet chocolate
CREME DE MENTHE WHIPPED
-CREAM
1/2 c Heavy; (whipping) cream
1 1/2 ts Granulated sugar
2 ts Crme de menthe
1/2 ts Vanilla extract
Like a sundae in a pie shell. -Chocolatier DIFFICULTY PER CHOCOLATIER: 2
Hershey's chocolate kisses (fairly simple).
PREPARATION: 1 hour plus cooling and freezing times. Soften the ice cream
in the refrigerator for 30 minutes before using. Alternatively, place the
ice cream 1 pint at a time in a microwave set at medium (50 percent power)
for 20 second intervals until softened. Allow the pie to freeze for 8
hours. Before serving, place in refrigerator for 30 minutes.
MAKE THE CHOCOLATE MINT FUDGE FILLING 1. In a medium saucepan over medium
heat, bring the cream and corn syrup to a gentle boil. Remove the pan from
the heat and add the chocolate. Let the mixture sit 1 to 2 minutes to melt
the chocolate. Whisk until smooth. Stir in the crme de menthe and vanilla.
Cover the surface of the filling with plastic wrap and cool the filling to
room temperature.
MAKE THE CHOCOLATE PIE SHELL 2. Line 10-inch pie plate with aluminum foil,
leaving a 2-inch overhang around the entire edge of pie plate. Fold the
overhang underneath pie plate. 3. In the top of a double boiler over hot,
not simmering water, melt the chocolate with the butter, stirring
occasionally until smooth. Remove the top part of the double boiler from
the bottom and stir in the crme de menthe and vanilla. Stir in the cereal.
4. Scrape chocolate mixture into prepared pie plate. Using a small offset
metal cake spatula, spread chocolate mixture in a thin, even layer over
bottom and up the side of pie plate; freeze shell for 20-30 minutes, until
firm. 5. Remove the firm pie shell from the freezer. Using the aluminum
foil as handles, remove the chocolate shell from the pie plate. Invert the
pie shell and carefully peel off the aluminum foil. Place the chocolate pie
shell back in the pie plate. Return the pie plate to the freezer.
MAKE THE CHOCOLATE MINT ICE CREAM FILLING 6. In a large bowl, stir together
the softened ice cream and the crme de menthe. Remove the pie plate from
the freezer and quickly spread half of the ice cream mixture into the
chocolate pie shell. Pour the chocolate mint filling over the layer of ice
cream and spread evenly with a spatula. Spread the remaining ice cream over
the chocolate filling. Cover the pie with plastic wrap and freeze for at
least 8 hours or overnight.
MAKE THE CHOCOLATE CURLS 7. Warm a 1-ounce square of semisweet chocolate by
placing it in a microwave for 20 second intervals at low power (20%), until
it starts to soften. 8. Line a baking sheet with waxed paper. Grip the
square of chocolate with a paper towel so that your hand does not melt the
chocolate. Using a vegetable peeler, scrape one of the edges of the
chocolate square in a downward motion, forming tight curls. (Chocolate that
is too cool will produce shavings; overly heated chocolate will curl very
little.) As you form the curls, let them fall onto the waxed paper.
Continue making curls until the 4 ounces of chocolate have all been used.
Refrigerate the baking sheet with the curls until you are ready to use
them.
MAKE THE CREME DE MENTHE WHIPPED CREAM 9. In a chilled, large bowl, using a
hand-held electric mixer set at medium speed, beat the cream and sugar
until soft peaks start to form. Add the crme de menthe and vanilla and
continue beating until stiff peaks start to form. 10. Fill a pastry bag
fitted with a star tip (such as Ateco #5) with the crme de menthe whipped
cream. Pipe a shell border around the edge of the pie. If desired, pipe a
large rosette in the center of the pie. 11. Remove the chocolate curls from
the refrigerator. Using a metal cake
continued in part 2
8 oz Semisweet chocolate;
-coarsely chopped
4 tb Unsalted butter; cut into
-tablespoons
1 1/2 tb Crme de menthe
1 ts Vanilla extract
1 c Crisped rice cereal
MINT ICE CREAM FILLING
2 pt High-quality vanilla ice
-cream; softened (see
-Preparation)
3 tb Crme de menthe
Chocolate curls
4 oz Semisweet chocolate
CREME DE MENTHE WHIPPED
-CREAM
1/2 c Heavy; (whipping) cream
1 1/2 ts Granulated sugar
2 ts Crme de menthe
1/2 ts Vanilla extract
Like a sundae in a pie shell. -Chocolatier DIFFICULTY PER CHOCOLATIER: 2
Hershey's chocolate kisses (fairly simple).
PREPARATION: 1 hour plus cooling and freezing times. Soften the ice cream
in the refrigerator for 30 minutes before using. Alternatively, place the
ice cream 1 pint at a time in a microwave set at medium (50 percent power)
for 20 second intervals until softened. Allow the pie to freeze for 8
hours. Before serving, place in refrigerator for 30 minutes.
MAKE THE CHOCOLATE MINT FUDGE FILLING 1. In a medium saucepan over medium
heat, bring the cream and corn syrup to a gentle boil. Remove the pan from
the heat and add the chocolate. Let the mixture sit 1 to 2 minutes to melt
the chocolate. Whisk until smooth. Stir in the crme de menthe and vanilla.
Cover the surface of the filling with plastic wrap and cool the filling to
room temperature.
MAKE THE CHOCOLATE PIE SHELL 2. Line 10-inch pie plate with aluminum foil,
leaving a 2-inch overhang around the entire edge of pie plate. Fold the
overhang underneath pie plate. 3. In the top of a double boiler over hot,
not simmering water, melt the chocolate with the butter, stirring
occasionally until smooth. Remove the top part of the double boiler from
the bottom and stir in the crme de menthe and vanilla. Stir in the cereal.
4. Scrape chocolate mixture into prepared pie plate. Using a small offset
metal cake spatula, spread chocolate mixture in a thin, even layer over
bottom and up the side of pie plate; freeze shell for 20-30 minutes, until
firm. 5. Remove the firm pie shell from the freezer. Using the aluminum
foil as handles, remove the chocolate shell from the pie plate. Invert the
pie shell and carefully peel off the aluminum foil. Place the chocolate pie
shell back in the pie plate. Return the pie plate to the freezer.
MAKE THE CHOCOLATE MINT ICE CREAM FILLING 6. In a large bowl, stir together
the softened ice cream and the crme de menthe. Remove the pie plate from
the freezer and quickly spread half of the ice cream mixture into the
chocolate pie shell. Pour the chocolate mint filling over the layer of ice
cream and spread evenly with a spatula. Spread the remaining ice cream over
the chocolate filling. Cover the pie with plastic wrap and freeze for at
least 8 hours or overnight.
MAKE THE CHOCOLATE CURLS 7. Warm a 1-ounce square of semisweet chocolate by
placing it in a microwave for 20 second intervals at low power (20%), until
it starts to soften. 8. Line a baking sheet with waxed paper. Grip the
square of chocolate with a paper towel so that your hand does not melt the
chocolate. Using a vegetable peeler, scrape one of the edges of the
chocolate square in a downward motion, forming tight curls. (Chocolate that
is too cool will produce shavings; overly heated chocolate will curl very
little.) As you form the curls, let them fall onto the waxed paper.
Continue making curls until the 4 ounces of chocolate have all been used.
Refrigerate the baking sheet with the curls until you are ready to use
them.
MAKE THE CREME DE MENTHE WHIPPED CREAM 9. In a chilled, large bowl, using a
hand-held electric mixer set at medium speed, beat the cream and sugar
until soft peaks start to form. Add the crme de menthe and vanilla and
continue beating until stiff peaks start to form. 10. Fill a pastry bag
fitted with a star tip (such as Ateco #5) with the crme de menthe whipped
cream. Pipe a shell border around the edge of the pie. If desired, pipe a
large rosette in the center of the pie. 11. Remove the chocolate curls from
the refrigerator. Using a metal cake
continued in part 2
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