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Yes, You May Have a Treat—Mocha Fudge Ice Cream Pie


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Terry Brennan

“Can I have a treat?” my five-year-old son asks (often). “I finished my breakfast/lunch/dinner.” The love of treats starts early—well, at that point it’s an obsession, really—but a grown-up rations them out and decides if a treat is in the cards for the little folks. As adults, we can have a treat whenever we want. Such freedom! (I kind of feel sorry for the little ones as they don’t really have much control over things like this, but, that’s the key—they don’t have much control over things like this. They might make a meal of M&Ms and cookies if they didn’t have our “help” to include other food!)

In celebration of our I-don’t-need-to-ask-anyone-else-if-I-can-have-a-treat freedom, this ice cream pie recipe by cookbook author Elinor Klivans, which appeared in Real Food, has a winning combination of chocolate and coffee flavors and is fit for a party or anytime you want to indulge. Elinor recommends using standard-quality ice cream rather than a premium brand, which can be too rich. Plus, keep in mind it needs at least five hours in the freezer.

If the kids want a piece of this pie, they know what to do. Whether you’ve finished your broccoli/Brussels sprouts/carrots before you have a slice is entirely up to you.

Mocha Fudge Ice Cream Pie

Serves 12 or more

Crust:
1½ c. graham cracker crumbs
¼ tsp. ground cinnamon
5 tbsp. unsalted butter, melted
¾ c. miniature or regular semisweet chocolate chips

Sauce:
1 c. heavy cream
2 tbsp. unsalted butter
2 c. (12 oz.) semisweet chocolate chips
1 tsp. vanilla extract

Filling:
1 quart chocolate ice cream, softened in refrigerator for about 20 minutes
1 quart coffee ice cream, softened in refrigerator for about 20 minutes

Position a rack in the middle of the oven and preheat oven to 325°F. Butter a 9-inch springform pan.

To make crust, use a large spoon to stir graham cracker crumbs and cinnamon together in a large bowl. Mix in melted butter to evenly moisten crumbs. Mix in chocolate chips. Press onto bottom of pan and 1 inch up the sides. Bake for 6 minutes. Set aside to cool thoroughly.

To make sauce, heat cream and butter in a medium saucepan over low heat until butter melts and cream forms tiny bubbles; do not let mixture boil. Remove pan from heat, add chocolate chips, and let sit in hot cream mixture for about 30 seconds to soften. Add vanilla and whisk sauce until it is smooth and chocolate is completely melted. Set aside to cool slightly.

To assemble pie, use an ice cream spade to spread softened chocolate ice cream over cooled crumb crust. Drizzle about ½ cup of the sauce over ice cream. Spread coffee ice cream over slightly cooled sauce. Spoon remaining sauce over ice cream to cover top completely.

Freeze pie until sauce is firm, about 20 minutes. Wrap pie tightly with plastic wrap, then cover with aluminum foil. Freeze for at least 5 hours or up to 2 weeks.

When pie is ready to serve, dip a dish towel in hot water, wring out water, and hold the hot towel around sides of pan for 15 seconds. Release sides of pan and serve. Use a large, sharp knife to cut pie into wedges.

Nutrition info (per serving): CALORIES 552 (324 from fat); FAT 36g (sat. 22g); CHOL 73mg; SODIUM 143mg; CARB 60g; FIBER 4g; PROTEIN 6g

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