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madbakerThis week's Resolution Recipe: Chocolate Icebox Pie.
Crust:
177 g crushed graham crackers
50 g sugar
1/2 tsp cinnamon
5 Tbsp unsalted butter
Filling:
1/3 cup hot water
2 Tbsp cocoa powder
1/2 tsp espresso powder
1 Tbsp vanilla
227 dark chocolate (I used 63% cacao... not excessively dark but better than bittersweet)
1 1/2 cups cream
1 Tbsp sugar
1/8 tsp salt
Heat oven to 375 and grease a 9" pie pan. Combine crust ingredients and press mixture into bottom and up sides of the pan. Freeze for 15 minutes (this prevents over-browning), then bake for 8-10 minutes until lightly browned. Let cool completely.
Combine hot water, cocoa, espresso, and vanilla in a small measuring cup and set aside. Heat chocolate over low heat until completely melted and let cool for several minutes. Whip cream, sugar, and salt to soft peak stage.
Stir cocoa mixture into chocolate, then fold with a whisk into cream until no white remains. Spread into the crust and refrigerate for at least an hour. Top with whipped cream.
What worked: It was fine, honestly better than I expected. Making it ahead (and not having to bake much) was nice on a hot/humid day.
The cinnamon came through well; I quite liked the the graham cracker crust. Additionally, it didn't instantly disintegrate when I sliced the pie as I thought it would. Actually, only the first slice scrambled (which I took) and the rest were pretty good for serving.
What didn't: I never learned to fold in ingredients without beating out the air, so this was a bit denser than it is probably intended - it wasn't a fluffy French Silk. The flavor wasn't that exciting; it tasted more like cocoa than dark chocolate. Using a bitterer chocolate might help that (but might not).
We never keep graham crackers in the house. I ended up buying a more expensive and smaller graham cracker box just so that I wouldn't have to throw away as many.
Will I make it again? I was going to put it in the recipe box, but I realized that in a few years I'd find that I've never repeated it and throw it out. So, no.
Crust:
177 g crushed graham crackers
50 g sugar
1/2 tsp cinnamon
5 Tbsp unsalted butter
Filling:
1/3 cup hot water
2 Tbsp cocoa powder
1/2 tsp espresso powder
1 Tbsp vanilla
227 dark chocolate (I used 63% cacao... not excessively dark but better than bittersweet)
1 1/2 cups cream
1 Tbsp sugar
1/8 tsp salt
Heat oven to 375 and grease a 9" pie pan. Combine crust ingredients and press mixture into bottom and up sides of the pan. Freeze for 15 minutes (this prevents over-browning), then bake for 8-10 minutes until lightly browned. Let cool completely.
Combine hot water, cocoa, espresso, and vanilla in a small measuring cup and set aside. Heat chocolate over low heat until completely melted and let cool for several minutes. Whip cream, sugar, and salt to soft peak stage.
Stir cocoa mixture into chocolate, then fold with a whisk into cream until no white remains. Spread into the crust and refrigerate for at least an hour. Top with whipped cream.
What worked: It was fine, honestly better than I expected. Making it ahead (and not having to bake much) was nice on a hot/humid day.
The cinnamon came through well; I quite liked the the graham cracker crust. Additionally, it didn't instantly disintegrate when I sliced the pie as I thought it would. Actually, only the first slice scrambled (which I took) and the rest were pretty good for serving.
What didn't: I never learned to fold in ingredients without beating out the air, so this was a bit denser than it is probably intended - it wasn't a fluffy French Silk. The flavor wasn't that exciting; it tasted more like cocoa than dark chocolate. Using a bitterer chocolate might help that (but might not).
We never keep graham crackers in the house. I ended up buying a more expensive and smaller graham cracker box just so that I wouldn't have to throw away as many.
Will I make it again? I was going to put it in the recipe box, but I realized that in a few years I'd find that I've never repeated it and throw it out. So, no.
