August 30, 2009

Godiva Frozen Chocolate Turtle Pie

Yield: 8 servings
Difficulty: *Easy
Preparation: 30 minutes plus freezing times


Chocolate Wafer Crust:
1 1/4 cups chocolate wafer crumbs
1 cup pecans, lightly toasted and finely chopped
4 tablespoons unsalted butter, melted

Ice Cream Filling:
1 pint premium vanilla ice cream, softened
5 ounces Godiva Milk Chocolate Caramels, coarsely chopped (about 1 cup)
1/2 cup chopped pecans

Caramel Layer:
1/4 cup packed light brown sugar
2 tablespoons unsalted butter
2 tablespoons light corn syrup
2 tablespoons heavy cream
1 teaspoon vanilla extract

Chocolate Glaze:
3 bars (1.5 ounces each) Godiva Dark Chocolate, finely chopped
1/3 cup heavy cream
1 tablespoon light corn syrup

Garnish:
3/4 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract
Godiva Nut or Caramel Candies, cut up

Make the crust:

In medium bowl, stir together wafer crumbs, pecans and butter with fork until mixture is well combined. Press mixture onto bottom and up sides of 9-inch glass pie plate. Freeze for 30 minutes or until firm.

Make the ice cream filling:

Spread half of softened ice cream into prepared pie shell. Top with chopped chocolate candies and pecans. Spread with remaining ice cream. Cover pie with plastic wrap and freeze while preparing caramel layer.

Make the caramel layer:

1. In small, heavy saucepan over medium heat, stir together brown sugar, butter and corn syrup. Heat for 2-3 minutes, stirring constantly, until sugar is dissolved and mixture is boiling. Remove pan from heat and whisk in cream and vanilla until blended. Let mixture cool to room temperature.

2. Spoon caramel mixture over ice cream layer in pie shell, covering it completely. Freeze pie for 20 minutes, until caramel layer is set.

Make the chocolate glaze:

Place chocolate in medium bowl. In heavy, medium saucepan, heat cream and corn syrup over medium heat until mixture comes to boil. Pour hot cream mixture over chocolate. Let stand for 30 seconds to melt chocolate. Gently whisk until smooth. Let cool for 5 minutes or until slightly thickened. Remove pie from freezer and pour glaze over top of caramel layer, covering it completely. Freeze pie until ready to serve.

Garnish the pie:

Beat cream, sugar and vanilla in chilled, medium bowl, using hand-held electric mixer to stiff peaks. Place whipped cream into pastry bag fitted with large star tip (such as Ateco #7). Pipe cream around top edge of pie. Garnish with chopped chocolate candies. Serve immediately.

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