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PEPPERMINT ICE CREAM PIE WITH CHOCOLATE CRUST

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< span design=" font-family:" verdana", sans-serif; font-size: big; margin: 0px;" > When I attended college (in another millennium) my dorm had a terrific kitchen, with some remarkable dishes( and a couple of I ‘d rather forget ). One of the most popular was peppermint ice-cream pie. It rarely appeared on the cafeteria menu, and the following day people would line up well before the kitchen opened for lunch, hoping there were a couple of leftover pieces.

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< period style= "font-family:" verdana ", sans-serif; font-size: large; margin: 0px;" > My daughter is here visiting for Christmas, and together we saw a cooking show I ‘d never heard of, much less enjoyed( we think it was the Food Network’s Holiday Baking Championship). In one section each entrant made multiple pies, and for among the pies, one cook used a chocolate pie crust.

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< period design =" font-family:" verdana ", sans-serif; font-size: large; margin: 0px;" > I ‘d never ever seen one or perhaps heard of one, however it was charming to take a look at, dark and shiny. While the college pie used a chocolate crumb crust, I believed this standard pie crust looked far more classy. Why not try it?

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< period style=" font-family:" verdana", sans-serif; font-size: "big; margin: 0px; "> 1 cup all-purpose flour
2 Tblsp unsweetened cocoa powder 2 Tblsp sugar< span style=" font-family: "" verdana", sans-serif; font-size: large; margin: 0px;" > 1/2 tsp salt< span style
=” font-family: “verdana”,sans-serif; font-size: big; margin: 0px;” > 1/2 stick( 1/4 cup )unsalted butter< period design= "font-family:" verdana ", sans-serif; font-size: big; margin: 0px;" > 2 Tblsp vegetable reducing( like Crisco )< span style= "font-family:" verdana",
sans-serif; font-size: big; margin: 0px; “> 1 large egg yolk< period style=" font-family:" verdana ", sans-serif; font-size: large; margin: 0px;" > 2-3 Tblsp ice water.< period design=" font-family:" verdana", sans-serif; font-size: big; margin: 0px;" > In a food mill, combine the flour, cocoa, sugar and salt and blend. Add the butter and shortening and pulse up until the mixture looks like large crumbs (a couple of seconds).

Include the

egg yolk and ice water and pulse till the dough kinds a ball.< span style=" font-family: "verdana", sans-serif; font-size: large; margin: 0px;" > Press the dough into a ball and flatten into a round disk about 1/4 inch thick.

Roll it out on a gently floured board (working out from the center of the disk).< period style=" font-family:" verdana", sans-serif; font-size: big; margin: 0px;" > Lightly oil your pie pan (I used my mom’s vintage Pyrex pan). Press the dough into it, then trim the edges and make a decorative edge.

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Puncture the

bottom of the crust with a fork. Bake in a 425-degree preheated oven till the crust is gently browned (if you can inform, with a chocolate-colored dough!), about 10 minutes.< span style= "font-family:" verdana", sans-serif; font-size: large; margin: 0px;" > Get rid of from the oven and let cool, since … You’re going to fill it with ice cream!.< span style=" font-family:" verdana", sans-serif; font-size: large; margin: 0px;" > You ‘d be shocked the number of various dishes there are readily available for this pie filling. Some include gelatin and/or heavy cream, or white chocolate, or crushed peppermint candies.< period design =" font-family: "verdana", sans-serif; font-size: big; margin: 0px;" > I took the easy escape: I bought peppermint ice cream. Many of the recipes using ice cream appear to wind up with a pink range, however I found one that’s white with red and green minty bits– an ideal concept for the holiday.

.< span style= "font-family: "verdana", sans-serif; font-size: large; margin: 0px; "> So, let your ice cream sit out up until it’s soft enough to spread out in the crust (don’t let it melt!). Spoon it into your now-cool pie crust and smooth out the top. Then put in the freezer to let it solidify once again( for several hours, and even overnight).

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< span design =" font-family: "verdana", sans-serif; font-size: large; margin: 0px;" > When it’s closer to time to serve, retrieve the pie and embellish it with piped whipped cream (you can add a dash of peppermint extract to the cream if you desire) and include some peppermint candies or candy canes. Then it returns into the freezer until it’s time for dessert.

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> And now I’m dreaming up other mixes to experiment with that beautiful chocolate crust. Marzipan, possibly? A white chocolate filling? Endless possibilities!< period design="font-family: "verdana", sans-serif; font-size: large; margin: 0px;" > MAY 2019 BRING YOU TERRIFIC THINGS! www.sheilaconnolly.com

Source

https://www.mysteryloverskitchen.com/2018/12/peppermint-ice-cream-pie-with-chocolate.html