Tuesday, November 20, 2012


Great make-ahead dessert as this pie needs to freeze for at least 6 hours but up to 2 weeks.

2 cups chocolate cookie crumbs
1/4 cup butter, melted and cooled

Combine crumbs and butter in a small mixing bowl; mix together well.  Press mixture onto the bottom of a 9-inch springform pan.  Bake crust at 325 degrees for 10 minutes.  Allow to cool completely.

1 1/4 cups sugar
1/3 cup water
3/4 cup whipping cream
1/3 cup butter, cut-up
1/2 tsp vanilla extract

In a large heavy saucepan, combine the sugar and water; cook over medium-low heat, stirring often, until sugar dissolves.  Increase the heat to medium-high and boil gently, without stirring, until syrup turns a deep amber color; occasionally brush down sides of pan with a wet pastry brush and swirl pan (swirling instead of stirring will cause more even cooking).  Gradually add the cream (the sauce will bubble vigorously).  Add the butter and stir gently until smooth.  Remove from the heat and stir in the vanilla. 

2 pints dulce de leche ice cream, softened and divided
1 recipe of the caramel sauce (above), divided
1 1/2 cups toasted pecans, divided
1 pint chocolate ice cream, softened
1 can (7-oz) whipped cream such as Redi Whip

Spoon 1 pint of the dulce de leche ice cream onto the cooled chocolate crust; spread evenly.

Drizzle 1/3 cup of the caramel sauce over the ice cream and sprinkle with 3/4 cup of the pecans, chopped.  Freeze for 15 minutes or until ice cream is almost firm. 

Repeat the layers using the chocolate ice cream, 1/3 cup of the caramel sauce, and  remaining pecans; freeze until almost firm.  Top with the remaining ducle de leche ice cream and 1/3 cup of the caramel sauce.  Freeze for at least 6 hours but up to 2 weeks.

To serve; remove sides and bottom of pan, transfer to a serving plate.  Top with the whipped cream.  Place the remaining sauce in a microwave-safe bowl and microwave on high 1 minute or until warm.  Drizzle 1 tablespoon of the warm sauce over each serving.

Yield: 12 servings

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