Two words: Bourbon Fudge.
That fudge is what makes this ice cream pie so special. It involves a decently rich layer of fudge sandwiched between a crispy cookie layer and coffee ice cream. Oh and then of course, let’s drizzle the whole pie with more fudge. Mmmm it was simply divine. Honestly, a small piece is all you need to curb that chocolate craving of yours. I just wanted to lick that ice cream right off the plate!
This pie was chosen by Jess of The Saucy Kitchen and what a great choice that was. Even in the dead of winter – Shaun, myself and my lucky co-workers devoured this pie. Thank you Club: Baked! You can find the recipe posted on Jess’ blog. I did exactly as instructed except I omitted the pecans because of my nut allergy. It starts off by crushing chocolate wafer cookies in a food processor with a little sugar and butter to make the base of your pie. Next, you heat a mixture of heavy cream, butter and corn syrup until it is hot enough to melt some chocolate. The creamy chocolate gets whisked together with confectioners sugar and bourbon. That layer is what will have you crawling back for more night after night until this pie is gone!
You need to let your fudge layer set up in the fridge for at least two hours. It’s called self control people. If you make it to that point, you’re half way to heaven! It is then time to layer up your coffee ice cream. Back it goes – in the freezer this time – for another one and a half hours. The last step is basically repeating the fudge sauce you made previously except without the confectioners sugar. If you don’t lick it all up, try drizzling it over the pie to make it look pretty. It’s such a decadent pie anyway, you might as well just splurge on the extra fudge sauce. You really need to set aside some time to make this pie. I know you won’t be disappointed. Go ahead, I’ll wait for you to thank me later.