There are a few buzz words that seem to grab peoples attention and promote a recipe to Social Media Sharing Gangbusters status. These words include: Skinny, Quick, Easy, No Bake, Only 3 Ingredients, You’ll Never Guess The Secret Ingredient! None of these phrases are the type to attract my attention on their own.
I like a recipe that takes time, uses fat and sugar, and I’m not scared of a long list of ingredients or complicated directions.
Sometimes, however, I do invent a recipe that inadvertently falls into one of those Gangbusters categories that people seem to like. This, for example, takes 15 minutes and zero baking. It also tastes amazing in a way that seems to contradict the short amount of time it took to make.
You can buy Dulce de Leche, or make it from scratch (here is a really great post on How to Make Dulce de Leche from a blogger I have a girl-crush on). It’s simple to make from scratch, but if that doesn’t fit your time schedule, or intimidates you, it’s fairly easy to find in markets.
I found myself in ownership of a batch of Dulce de Leche after spending a 100 degree day knee deep in Holiday Cheer while making and shooting Christmas Cocktails for the Holiday Issue of a print magazine. Nothing screams July like Brandied Hot Chocolate with Candy Cane Whipped Cream or Dulce de Leche Eggnog. Although I was incredibly grateful for the opportunity, I can’t say that I really wanted to consume hot buttered rum or mulled wine on triple digit summer day.
Ice box pie was in order.
Chocolate Stout and Dulce de Leche Ice Box Pie
For the Crust:
- 12 graham cracker rectangles
- 2 tbs brown sugar
- 4 tbs melted butter
For the Chocolate Stout Layer:
- 1/3 cup stout
- 1 1/3 cup dark chocolate chips (8 wt ounces)
- 1 ½ cups heavy cream
- ¼ cup powdered sugar
For the Dulce de Leche Layer:
- 1 cup heavy cream
- 3 tbs powdered sugar
- ½ cup Dulce de Leche
- Additional Dulce de Leche for serving, if desired.
- In a food processor add the graham crackers and brown sugar, process until reduced to fine crumbs.
- While the food processor is running, add the melted butter, process until combined.
- Add crust to a 9 inch spring form pan. Using a heavy, flat bottom glass, press very well into the sides and bottom of the pan (starting with the sides), make sure to press very well until the crust is very compacted into the sides and bottom of the pan.
- Add the chocolate chips to a small bowl. Heat the stout until very hot (about 170 degrees), pour stout over the chocolate chips, stir until well combined and creamy. Allow to cool to room temperature.
- In the bowl of a stand mixer, add 1 ½ cups heavy cream and ¼ cup powdered sugar, beat on high until soft peaks form. While the mixer is running, slowly drizzle the cooled chocolate mixture into the mixer. Once it has all been added, turn off the mixer and gently stir until all of the cream and chocolate has been combined an no white streaks or dark chocolate streaks remain. Pour into the crust. Place in the freezer while you work on the Dulce de Leche layer.
- In the bowl of a stand mixer, add 1 cup heavy cream and 3 tablespoons powdered sugar. Beat on high until soft peaks form. While the mixer is running, slowly drizzle the Dulce de Leche into the mixer. Once it has all been added, turn off the mixer and gently stir until all of the Dulce de Leche and whipped cream have been combined.
- Add the Dulce de Leche cream on top of the chocolate layer, smooth into an even layer.
- Freeze until set, about 1 hour. Remove from freezer 10 minute prior to serving and allow to warm slightly before cutting. To remove from pan, run a sharp knife under very hot water, then run the knife between the crust and the side of the spring form pan to release.
- Heat remaining Dulce de Leche and drizzle over slices prior to serving.
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