SHF #17 Ice Cream Truffle Pie

The theme for Sugar High Friday 17 hosted by Spitton Extra is dairy.  This ice cream truffle pie has got to be one of the easiest ways to get that sugar high.  All you have to do is plan out the timing of this dessert and it practically makes itself.

I stumbled across the recipe for this pie in the fantastic cookbook Quick Vegetarian Pleasures by Jeanne Lemlin.  From the bottom of the pie, the layers include a chocolate cookie crust, chocolate ice cream, a chocolate truffle layer, vanilla ice cream, and raspberry sauce with a splash of Grand Marnier.  You can also top it off with chopped walnuts but I've never tried that.

The combination of dairy items is delicious.  For this time around, I used Lee's Ice Cream made here in Maryland and was pleased with the richness of both the chocolate and vanilla flavors.  The truffle layer is simply heated heavy cream with semi-sweet chocolate chips, although you could upgrade that with higher-quality semi- or bittersweet chocolate.  I recommend increasing the number of chocolate wafers that go into the crust so it will fill the edges of the pie plate more fully.

This ice cream truffle pie is a staple of our entertaining menu.  You can buy the ingredients well ahead of time and work in the ice cream softening, spreading, freezing, truffle-making, and sauce-producing tasks throughout the day while you're getting ready for your guests.  Plus, leftovers keep well in the freezer so you can even make it for a small number of guests and enjoy a slice or two the next day.

Ice Cream Truffle Pie with Raspberry Sauce
From Quick Vegetarian Pleasures by Jeanne Lemlin

2/3 cup chocolate wafer crumbs (about 14 plain chocolate wafers such as "Nabisco's Famous Chocolate Wafers."  Place wafers in a plastic bag, seal, and crush with a rolling pin.)
3 tablespoons unsalted butter, melted
1 pint chocolate ice cream
1 cup (6 ounces) semisweet chocolate chips
1/3 cup heavy cream
1 pint vanilla ice cream
2 tablespoons finely chopped walnuts (optional)
1 10-ounce package frozen raspberries in syrup, thawed
1 tablespoon Grand Marnier (optional)
Serves 8

1. Lightly oil the bottom and sides of a 9-inch pie plate.  With a fork, mix the crumbs with the melted butter until evenly moistened.  Sprinkle evenly over the bottom of the pie plate, then press firmly into place.  Freeze at least 30 minutes.
2. Meanwhile, thaw the chocolate ice cream in a large bowl until it is soft enough to spread.  With a rubber spatula, spread the ice cream over the frozen crust and smooth the top.  Freeze at least 1 hour.
3. To make the truffle layer, combine the chocolate chips and cream in a saucepan over medium heat. Stir until the chocolate begins to melt, then remove from the heat and stir until very smooth.  Spread evenly over the frozen pie.  Freeze for 30 minutes, or until firm.
4. Soften the vanilla ice cream in a large bowl.  Spread it over the pie, then sprinkly on the walnuts, if using.  Freeze at least 1 hour, or covered up to 2 weeks.
5. To make the raspberry sauce, place the thawed raspberries and their juice in the blender.  Puree until smooth.  Press through a strainer, discard the seeds, and stir in the Grand Marnier, if using.
6. Serve the pie in small wedges with raspberry sauce poured over each portion (or pass a small pitcher of the sauce so guests can pour to their liking.)  Cut the pie by dipping a knife in hot water.

Technorati tags: shf food & drink Sugar High Friday pie

Comments

[Ivonne]

Fantastic! My compliments to the chef ... and the photo is so enticing!

[Tania]

Looks so good and sounds so easy to make. Wonderful!

[Paige]

Hi Ivonne and Tania, thanks for visiting. It's great to take part in SHF 17 with you. Let's hear it for dairy!

[Andrew]

Grief, How great does that look! And so easy too. A great entry to SHF; thanks for taking part.

[Paige]

Hi Andrew, thanks for your comment. You chose a great theme for SHF 17. I like the international flavor of the roundup, too!

[Nancy]

Sounds delish. Will try this for our brunch that we are holding for the Doctor’s on the 18th of December.Hope you all have a very Merry Christmas and Happy Holidays all the way around.