Ingredients
- 1 x 14oz box graham crackers
- 3/4 stick (6 tsb) soft butter
- 1/4 cup bittersweet chocolate, chopped or chips
- 1/4 cup milk chocolate, chopped or chips
- 1 x 14oz box graham crackers
- 3/4 stick (6 tsb) soft butter
- 1/4 cup bittersweet chocolate, chopped or chips
- 1/4 cup milk chocolate, chopped or chips
- 1 quart coffee ice cream
- 1 x 14oz box graham crackers
- 3/4 stick (6 tsb) soft butter
- 1/4 cup bittersweet chocolate, chopped or chips
- 1/4 cup milk chocolate, chopped or chips
- 1 quart coffee ice cream
- 1 cup golden syrup, such as lyle
- 1/2 cup packed soft light brown sugar
- 3/4 stick (6 tsb) butter
- 2 stick tsb bourbon
- 1/2 cup heavy cream
Preparation
Baking Directions:
1.Process the graham crackers with the butter and chocolate pieces or chips until it forms a damp but still crumb-like clump.
2.Press into a 9-inch pie plate or flan dish.
Form a lip of cracker crumbs 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.
3.Freeze this crumb-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 refrigerator.
4.Spread the ice cream into the hard-crumb-lined dish to form a layer.
Then cover in plastic wrap and replace in the freezer.
5.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.
6.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 plastic wrap again.
7.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 plastic wrap, to the freezer.
