choco­late ice-cream pie

Inside Out (Australia) - - Entertaining -


250g store-bought plain choco­late

bis­cuits, finely crushed 100g un­salted but­ter, melted 1L store-bought choco­late ice-cream,

soft­ened 2 cups (500ml) sin­gle (pour­ing) cream

1. Place the crushed bis­cuits and but­ter in a medium bowl and mix well to com­bine. Re­serve and set aside 2 ta­ble­spoons of the crumb mix­ture. Press the re­main­ing mix­ture into the base of an 18cm round (1-litre-ca­pac­ity) pie tin and freeze for 10 min­utes or un­til firm.

2. Spoon the ice-cream into the base of the pie and smooth into an even layer. Freeze for 1–2 hours or un­til firm.

3. Place the cream in the bowl of an elec­tric mixer and whisk un­til soft peaks form.

4. Spoon the cream over the pie and sprin­kle with the re­served crumb mix­ture. Serve im­me­di­ately.

This is an edited ex­tract from Mod­ern Bak­ing by Donna Hay, pub­lished by HarperCollins, $55.

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