It sounds so trite and empty to say "Live life to the fullest." Or "Embrace it all while you can." But I guess it's true. You aren't guaranteed anything, and that became abundantly apparent to me this year. I won't be spouting off any of these axioms in my daily life, I do try and remind myself not to sweat the small stuff.
So while we definitely celebrated Joey on Father's Day this year, my heart felt heavy all day as I thought about my friend. I made this pie for Joey per his request, and I thought about what she wouldn't give to be able to make her husband a dessert. Or to give him one last hug and kiss. Or just to see him or hear his voice one more time.
Guys, "they" are right. Life is short, and it can be cruel. Embrace it. Live it. Eat the pie.
Mocha-Fudge Ice Cream Pie (Mississippi Mud Pie)
adapted from Baked Explorations
This pie starts with an Oreo crust, then comes a layer of bourbon-spiked filling. Next is a layer of coffee ice cream (the best ice cream flavor ever). And when you're ready to serve it, you drizzle it with bourbon-hot fudge sauce. I'd say this is pretty fantastic.
For the Chocolate Cookie Crust:
- 15 chocolate sandwich cookies (Oreos)
- 1 Tbs granulated sugar
- 4 Tb unsalted butter, melted
For the filling:
- 4 oz (60 to 72%) dark chocolate
- 1/4 cup plus 1 Tbs heavy cream
- 3 Tbs unsalted butter
- 2 Tbs light corn syrup
- 1 cup confectioner's sugar, sifted
- 1 Tbs bourbon
- 1 pint (2 cups) good quality coffee ice cream
For the Bourbon-Hot Fudge Sauce:
- 2 Tbs heavy cream
- 2 Tbs unsalted butter
- 1 Tbs light corn syrup
- 3 oz (60 to 72%) dark chocolate
- 1 Tbs bourbon
Preheat the oven to 350 degrees.
To make the cookie crust, pulverize the cookies in a food processor until they are finely ground. Transfer the crumbs to a medium bowl and stir in the sugar and butter. Pour the mixture into a 9-inch pie plate, and firmly press them into the bottom and sides. Bake 7 to 10 minutes, then cool on a wire rack as you prepare the filling.
To make the filling, chop the chocolate into coarse pieces, and place in a medium heat-proof bowl. In a small saucepan, bring the cream, butter, and corn syrup to a simmer. Remove from heat, pour the mixture over the chocolate, and let sit for 1 minute. Whisk until it is completely smooth, then stir in the confectioner's sugar and bourbon. Pour the fudge into the prepare pie plate, spread it evenly over the bottom, and refrigerate at least 2 hours, or freeze for 30 minutes to set.
Soften the ice cream to the consistency of soft serve, either by leaving it on the counter for a few minutes, or microwaving for 10 seconds. Pour it into a large bowl and use a rubber spatula to beat it until it is smooth and malleable. Spread the ice cream over the fudge layer, then freeze the pie for about 1 1/2 hours, or until the ice cream is firm.
When ready to serve, prepare the bourbon-hot fudge topping. In a small saucepan over medium-low heat, bring the cream, butter, and corn syrup to a simmer. Remove from heat and whisk in the chocolate, whisking until smooth. Stir in the bourbon.
To serve, use a warm sharp knife to cut the pie into slices, then drizzle each slice with the fudge sauce.