As summer approaches, a lot of people head to the lake. I always try to pack a big cooler full of great snacks and treats. Popular cookbook author Ina Garten has a recipe for a mocha chocolate icebox pie that is easy and so good. The cold chocolate is just right for a hot day. Keep it in a cooler full of ice or refrigerate it. You can also freeze it the night before so it stays cold for the day.
INGREDIENTS
2 cups cold heavy cream
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12 ounces Italian mascarpone cheese
½ cup sugar
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¼ cup Kahlua liqueur
2 tablespoons unsweetened cocoa powder
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies
INSTRUCTIONS
1. Whisk heavy cream, mascarpone, sugar, Kahlua, cocoa powder, espresso powder and vanilla in an electric mixer at low speed. Slowly increase the speed until it's thick enough to stand on its own.
2. To assemble the pie, arrange the cookies in an 8-inch springform pan in a single layer. Fill in empty spaces with broken cookies.
3. Evenly spread a fifth of the mocha cream over the cookies.
4. Place another layer of cookies on top in a single layer followed by another layer of cream.
5. Continue layering the cookies and cream until you have five layers. The cream layer should be the final layer.
6. Smooth the top, cover with plastic wrap and refrigerate overnight.
7. Run a sharp knife around the pie.
8. Sprinkle the top with shaved, semi-sweet chocolate pieces.
You can also make this recipe in muffin tins for individual pies.
This will become your favorite pie of the summer. I know. It’s mine.
Stay safe and eat great Canton.
