Girdlebuster Pie
I confess: it was the title that lured me. Tell me you don’t feel the same. I came across this in a recipe by Elinor Klivans, whom I often turn to for chocolatey solace, in her The Essential Chocolate Chip Cookbook, which includes the wonderful phrase “let the chocolate chips fall where they will”. Although her recipes always work to the letter, my recipe is not hers. I am inspired by the digestive and chocolate base and coffee ice cream filling (though if you’re feeding children, I’d suggest vanilla) but I like a butterscotchy topping, which sets the minute it hits the ice cream. Sometimes bits of ice cream bubble up to the surface, making the top gloriously Florentined.
And the joy of the girdlebuster (as it is known for short at home) is that, should there be any left, you can put it back into its dish and just stash in the freezer again for midnight feasts. Admittedly, this is not huge, but a small slice is all that’s needed. Do not let it “ripen” out of the freezer before slicing because it all gets too sticky and drippy and messy.
For the Base
375 grams digestive biscuits
75 grams soft butter
50 grams dark chocolate chips or pieces
50 grams milk chocolate chips or pieces
For the Ice Cream Filling
1 litre coffee ice cream
For the Topping
300 grams golden syrup
100 grams light brown muscovado sugar
75 grams butter
¼ teaspoon Maldon salt (or pinch of table salt - optional)
2 tablespoons bourbon
125 millilitres double cream
For the Base
14 ounces graham crackers
¾ stick soft butter
¼ cup bittersweet chocolate chips or pieces
¼ cup milk chocolate chips or pieces
For the Ice Cream Filling
1 litre coffee ice cream
For the Topping
1 cup golden syrup or light corn syrup
½ cup light brown sugar
¾ stick butter
¼ teaspoon sea salt flakes (or pinch of table salt - optional)
2 tablespoons bourbon
½ cup heavy cream
Method
Process the biscuits with the butter and chocolate pieces or chips until it forms a damp but still crumb-like clump.
Press into a 23cm / 9 inch pie plate or flan dish. Form a lip of biscuit a little higher than the plate or dish if you can. This process takes patience as you need ideally to form a smooth even layer. Sorry.
Freeze this biscuit-lined layer for about an hour so it gets really hard. In the meantime, let your ice cream soften, just enough to be scooped, in the fridge.
Spread the ice cream into the hard-biscuit-lined dish to form a layer. Then cover in clingfilm and replace in the freezer.
Put the syrup, sugar, salt (if using) and butter into a saucepan and let it melt over a low to medium heat, before turning it up and boiling for 5 minutes, then turn off the heat and add the bourbon, letting it hiss in the pan.
Add the cream and stir to mix into a sauce, then leave to cool. And once the sauce is cool, but not set cold, pour it over the pie to cover the ice cream layer and then put it back in the freezer. Once frozen, cover with clingfilm again.
When ready to serve, remove from the freezer, take the whole pie out of its dish and cut into slices. Should you have any pie left over, slip it quickly back into the dish and return, covered with clingfilm, to the freezer.
Additional Information
FREEZE AHEAD: Make and freeze the pie in its dish, as directed, but cover with clingfilm and a double layer of foil. Freeze for up to 6 months.
