Audra Lowe: Taking with the peppermint just so happened to be best friends in the holiday dessert world and Christina is here to show us how the duo could be turned into an easy to make frozen pie.
Kristina Vanni: Layers of luscious fudge and peppermint make this pie a perfect choice for ice cream lovers.
This pie looks gorgeous and it tastes even better. It's the classic combination of flavors with the rich chocolate and the cool peppermint. First stop is the chocolate crumb crust preheat oven to 375. Then take your spring form pan and coat it with some nonstick cooking spray. Here I have a cup of crushed vanilla wafers about 22 cookies and some powdered sugar and unsweetened cocoa powder. To that I'm going to add some melted butter and now I'm going to mix this all together, until everything is combined and all of the crumbs are moistened.
We want to get everything nicely incorporated together. When you get that completely incorporated you ready to pat it into your spring form pan. Now here's a fun trick you can use the flat bottom of a measuring cup to really get it packed in there and evened out. Bake it in the oven for about 78 minutes and when it comes out let it completely cool.
Now you can work on your fudge sauce in this pants I have some sugar evaporated milk, butter and unsweetened chocolate. Bring that to a boil and let it go for about 45 minutes as it thickens and it will reduce down to about one and a half cups. Then turn off your heat and add in some vanilla and I'm going to whisk that all together until its smooth. Now, I'm going to pour about half of this over our cooled pie crust. I'll just spread that around and then this will just go in the freezer until it set. Next, the peppermint ice cream now the trick to softening ice cream is to slice it into a few pieces before letting it sit and then giving it a really good stir.
It's going to take a little bit of muscle. But you don't want to melt just getting to a good spreadable consistency. Then we’re going to put it into your spring formed pan. Spread it over the frozen crust and fudge and then put it back in the freezer until set. Now for the final touches. Take your ice cream back out of the freezer and guess that remaining fudge sauce, I'm going to take it and spoon it over the top of this ice cream layer. And then, I'm going to spread it out nice and evenly, on top of the ice cream.
Now for our final layer at some whipped cream, mixed in with some crushed peppermint candies, I'm going to gently dollop that on top of the fudge layer and then evenly spread this out as well. Have to smash this down, you want keep it still nice and fluffy. Now pop that back into the freezer for at least six hours when you're ready to serve this comes back out of the freezer released the pan, lifted right off.
Now it's ready to slice and served, now great trick since this is an ice cream cake is to run your knife under warm water between every single cut to get the prettiest slice possible, it's just beautiful. This spectacular pie is the perfect finished to any meal.
Audra Lowe: And you can get the complete recipes by going in our website in just click not a recipe tab, we'll be back.
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