• Pie Face - 09

    From Dave Drum@1:18/200 to All on Sun Sep 4 09:50:56 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lalla Rookh Pie
    Categories: Pies, Pastry, Booze, Nuts
    Yield: 6 servings

    MMMMM---------------------------CRUST--------------------------------
    3 oz Unsalted butter; more for
    - greasing
    6 oz English-style digestive
    - biscuits; such as McVitie
    +=OR=+
    12 (3") graham crackers
    2 oz Toasted walnut halves
    +=PLUS=+
    8 Walnut halves; garnish
    2 oz Sugar
    pn Kosher salt

    MMMMM---------------------FILLING & TOPPING--------------------------
    1 1/2 qt Store bought vanilla ice
    - cream
    1/2 c Dark rum or Cognac
    1 c Heavy cream
    2 tb ConfectionersgCO sugar
    1 1/2 ts Instant espresso powder
    +=DISSOLVED IN=+
    2 ts Heavy cream
    3/4 ts Vanilla extract
    Bittersweet chocolate
    - shavings; garnish

    To a small pot over medium heat, add the butter and cook, using a
    wooden spoon to stir frequently, until the foam subsides and the
    butter begins to brown, with specks of darker brown collecting at the
    bottom of the pan, 5 - 6 minutes. Remove from heat and continue
    stirring to cool slightly and stop the cooking. Set aside to cool to
    room temperature.

    Set an oven (with one of its racks positioned in the center) @
    300+|F/150+|C.

    To a food processor, add the walnuts and pulse to chop finely.
    Transfer the nuts to a medium bowl. Add the biscuits to the food
    processor, pulse them until finely chopped, and transfer them to the
    bowl as well. Add the sugar and salt and stir well to combine then
    add the browned butter, mixing until the dry ingredients are
    thoroughly moistened. Lightly butter a 9" glass or aluminum pie
    plate. Transfer the crumb mixture to the pie plate, then use your
    fingertips to press it into an even layer, working the mixture into
    the corners of the plate and evenly up the sides. Cover the crust
    with a piece of plastic wrap and use the bottom of a measuring cup or
    glass to smooth and compress the crumbs into place. Transfer to the
    freezer until the dough is firm and set, at least
    15 minutes or overnight.

    Retrieve the pie shell from the freezer, place it on a large baking
    sheet, remove the plastic film, then immediately transfer to the oven
    and bake until just set and lightly browned, 12 - 14 minutes. Set
    aside to cool completely.

    Meanwhile, soften the ice cream: Transfer the container from the
    freezer to the fridge and allow it to soften slightly, about 20
    minutes. When the crust is cooled, use a large silicone spatula to
    fill the pie plate, gently smoothing the ice cream in place without
    breaking apart the crust. Cover the pie with plastic wrap and return
    it to the freezer until the ice cream is firm but still scoopable, 15
    - 20 minutes.

    Retrieve the pie from the freezer and remove the plastic wrap. Use a
    long knife to score the surface into 8 equal portions. Starting 1"
    from the edge of the pie, use a melon baller or small scoop to hollow
    out eight 1" holes, (without going to the very bottom of the pie) one
    per portion. Re-cover the pie with plastic wrap and return the pie to
    the freezer until the ice cream is completely firm about 1 hour.

    To a large chilled bowl of a stand mixer fitted with the whip
    attachment, add the heavy cream and confectionersgCO sugar and beat
    until thickened. Add the dissolved instant espresso powder and vanilla
    extract, beating just until the mixture thickens and holds soft peaks.
    Finish whisking the cream to stiff peaks by hand, being careful not to
    overwhip. Cover the cream and refrigerate until ready to serve.

    To serve the pie. Measure the rum or Cognac into a liquid measuring
    cup with a spout. Retrieve the pie from the freezer and remove the
    plastic wrap. If necessary, use the melon baller to make distinctive
    hollows- sometimes the ice cream softens and needs a little
    definition. Carefully fill each hollow with 1 tablespoon of the
    liquor, taking care not to overfill. Place a walnut half at the crust
    edge of each portion so you will know where to slice the pie.
    Retrieve the whipping cream from the refrigerator and cover the top
    of the pie with the cream. Garnish the pie with chocolate shavings
    and additional toasted walnuts. Use a hot knife to slice carefully,
    transfer to rimmed dessert plates or small, shallow bowls, and serve
    immediately. Cover and freeze any leftovers for up to 3 days.

    RECIPE FROM: https://www.saveur.com

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