Monday, March 4, 2013
Fried Ice Cream Pie
Everyone in my life knows it is by far the worst month of the year. Every bad thing that's happened in my life has happened in February. It is the shortest month for a reason. Even the Big Man knew it totally blows.
Needless to say not a whole lot gets done in February. Sure I still go to work, eat, try and be social. But other things like developing recipes, cooking delicious food and taking wonderful pictures tend to go by the way side.
To kick things off lets talk about pie, which is pretty much my favorite topic.
What? Yours too? What a coincidence!
I have been baking dozens of pies over the past few months in an attempt to fully flesh out a small business idea. This idea still has light years to go, but I figured it couldn't hurt to get your opinion on my whacky flavors.
chimichangas. And whenever she made chimichangas she always made fried ice cream balls. It was tough deciding which I liked more.
Seconds, no thirds on both? Sure why not?
If you want to impress people with a stupid easy dessert take vanilla ice cream and roll it around in some crushed cornflakes. If you're feeling a little fancier add in some toasted coconut and butterscotch and you're set.
Did you know how easy it is to make homemade butterscotch? Forget buying that fake corn syrup laden stuff from the stores. All you need is brown sugar, butter, vanilla and heavy cream. A little heat and a good whisking and you're all set.
Boy it's good to be back talking with you all. Please feel free to leave me any comments about pie, food, life, anything! It helps keep me motivated when I hear from my readers.
And goodness knows you don't want to miss out on my future pie creations. They're a real doozy.
Fried Ice Cream Pie
2 cups cornflakes
1/4 cup coconut, toasted
8 T. sugar divided
3/4 stick of butter, divided
1.75 cups heavy cream
1.75 T. cornstarch
1.5 t. vanilla extract, divided
1. In a food processor crush 1.75 cups of cornflakes until the consistency of coarse sand. Put in a medium bowl and mix with 2 T. sugar and 3 T. butter.
2. Spray a small pie pan with cooking spray. Press cornflake mixture into pan starting with the sides and ending with the bottom. Place crust in fridge while you prepare the rest of the pie.
3. In a small saucepan heat 1.5 cups heavy cream over medium heat. In a small bowl whisk together cornstarch and 2 T. sugar.
4. When cream begins to bubble around the edges, add cornstarch mixture to cream in small additions, making sure to whisk after each addition. Continue whisking the mixture until it has thickened and able to coat the back of a spoon. Remove from heat and stir in 3/4 t. vanilla and 1 T. butter.
5. Pour vanilla mixture into pie crust and place in fridge while you prepare the butterscotch.
6. In a small saucepan melt remaining 2 T. butter over medium heat. Add brown sugar and whisk to combine.
7. Slowly add remaining 1/4 cup heavy cream and whisk to combine. Continue to whisk until mixture has obtained a syrup like consistency. Remove from heat and stir in remaining 3/4 t. vanilla.
8. Top pie with toasted coconut, remaining 1/4 cup cornflakes (roughly crushed) and a drizzle of butterscotch. You may have leftover butterscotch, but really is that such a bad thing?
9. Allow pie to completely cool in fridge before serving. Carve out a slice and enjoy!
What I'm Listening to Today
Horse and Cart: Angus and Julia Stone
Tom's Diner: DNA
The Outer Banks: The Album Leaf