Frozen Puddle In The Middle Of A Pothole Pie Recipe

Name: Frozen Puddle In The Middle Of A Pothole Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4.5 ounces dark thin chocolate cookie wafers (Jo-sef gluten free or Nabisco famous work); 1 tablespoon instant espresso powder; 1/2 tablespoon grated peeled fresh ginger; 1/2 tablespoon Saigon cinnamon; 6 tablespoons unsalted premium butter, melted; 1-2 tablespoons dark muscovado sugar, to taste; peel of one Meyer lemon, divided; 1/2 ounce unflavored gelatin; 1 ounce cold filtered water; 15 ounces hot fairtrade Columbian coffee; 1 teaspoon finely grated peeled ginger; @1/3 cups Muscovado sugar, suggested, to taste; 4 ounces heavy whipping cream; splash of Domaine de Canton, Jameson, Evan Williams Honey Reserve Kentucky liqueur or other whiskey, optional; shavings of dark chocolate or other garnish

Servings: persons

4.5 ounces dark thin chocolate cookie wafers (Jo-sef gluten free or Nabisco famous work)
1 tablespoon instant espresso powder
1/2 tablespoon grated peeled fresh ginger
1/2 tablespoon Saigon cinnamon
6 tablespoons unsalted premium butter, melted
1-2 tablespoons dark muscovado sugar, to taste
peel of one Meyer lemon, divided
1/2 ounce unflavored gelatin
1 ounce cold filtered water
15 ounces hot fairtrade Columbian coffee
1 teaspoon finely grated peeled ginger
@1/3 cups Muscovado sugar, suggested, to taste
4 ounces heavy whipping cream
splash of Domaine de Canton, Jameson, Evan Williams Honey Reserve Kentucky liqueur or other whiskey, optional
shavings of dark chocolate or other garnish

1
Preheat oven to 350 degrees. Crush the wafers using a wooden masher or food processor. Add the espresso powder, ginger, cinnamon and 1 or 2 tbl. sugar. Distribute these evenly in with the crushed wafers. Pour the melted butter into the mix and stir. Press the mix into a pie plate.
2
Bake for 15-20 minutes until set. Let cool and then pop in the freezer for about an hour.
3
Add half the lemon peel to the hot coffee. Sprinkle the gelatin onto the cold water; let sit for 5 minutes. Then whisk in hot coffee until the gelatin completely dissolves. Stir in the sugar, to your desired level of sweetness. The more sugar, the softer the gelatin. Of course you could be devilish and spike the coffee at this point with your favorite whiskey, or ginger cognac but you decide. Let cool. Chill in the refrigerator for about an hour.
4
Then pour the chilled gelatin mix into the chilled pie shell. Let set in the fridge for about 3 hours to gel thoroughly.
5
Whip the cream until soft peaks form. Add a little splash of the liqueur (or your choice of whiskey) to the cream if desired. Chill until serving. When ready to serve, plate the pie slices. Add dollops of the cream. Garnish with cut lemon peel, shavings of chocolate or pinch of spice.

526

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4.5 ounces dark thin chocolate cookie wafers (Jo-sef gluten free or Nabisco famous work), 1 tablespoon instant espresso powder, 1/2 tablespoon grated peeled fresh ginger, 1/2 tablespoon Saigon cinnamon, and more.

Yes, Frozen Puddle In The Middle Of A Pothole Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Frozen Puddle In The Middle Of A Pothole Pie

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