Dessert

Apple Bread Pudding

Ingredients:
500mls whole milk
500 mls heavy cream
¾ cup sugar
1 ½ tsp each of ground ginger & cinnamon
½ tsp ground clove
4 whole eggs
4 egg yolks
1 ½ tsp vanilla extract
¼ tsp salt
1 brioche loaf (or challah bread), cut into cubes
2 medium Granny Smith apples, cut into a medium dice
cooking spray

Method:
Preheat the oven to 170˚C. Place the milk, cream & half of the sugar into a medium saucepot & heat until scalding.

Whisk the other half of the sugar & spices in a separate bowl. Add the eggs, yolks, vanilla & salt to sugar-spice mixture & whisk until well-combined.

Temper the egg mixture with the hot liquid.
Place brioche cubes in a bowl, leaving enough space to toss with the bread pudding mixture. Add the apples & custard mixture, & toss all the components together to make sure the bread gets coated well.

Place mix into a 9-by-13-inch casserole dish coated with non-stick cooking spray. Spread the bread pudding mixture evenly in the dish. Bake in oven until the top is golden in colour, 30 to 45 minutes. Remove from oven & cool before cutting.

To serve, ladle reserved whiskey anglaise into a bowl, & add a portion of bread pudding. Top with an apple crisp.

Whiskey Crème Anglaise

Ingredients:
2 cups whole milk
2 cups heavy cream
1 cup granulated sugar
9 egg yolks
¾ tsp kosher salt
¾ tsp vanilla extract
1 ½ ounces whiskey

Method:
Place the milk, cream & half the sugar into a sauce pot & bring to a boil; heat until scalding.

Meanwhile, place the yolks, other half of sugar, salt & vanilla purée into a separate bowl & whisk together to combine.

Carefully temper the yolks with the hot liquid. Cook until slightly thickened & can coat the back of a spoon or rubber spatula. Add whiskey & stir to combine. Strain & cool in an ice bath; reserve until use.

Sticky Toffee Pudding

Ingredients:
250gms, pitted dates
225mls, water
110mls, unsalted butter
250gms, castor sugar
1 tsp baking soda
250gms, cake flour
1 tsp, baking powder
salt, pinch
200mls, whipping cream
2 whole eggs

For the sauce:
100gms, butter
125gms, light muscovado sugar
1 tbsp, treacle
300mls, heavy cream
1 tsp, vanilla extract

Method:

For the pudding:
Rinse pitted dates well, then cook with water till the combination becomes a thick paste.

Add baking soda, baking powder & salt to the flour, then sieve.

Mix castor sugar & butter on medium speed using aa hand mixer. When it takes on a pale white colour, pause the beater to scrape down the sides of the bowl & add eggs at low speed, & mix well.

Alternate the addition of flour mix & whipping cream, scraping down the sides each time one of these ingredients are added to the bowl. Lastly, add the date paste.

Lightly brush the moulds with butter & fill with the pudding mixture.

Pre-heat oven to 180ºC, place filled moulds on baking tray & bake for 15-20 minutes at 165ºC.

For the sauce: Pour sugar, treacle & half the heavy cream into a saucepan. Stir over a low heat at 180 degrees Celsius until the sugar has caramelized, remove & add the remaining heavy cream, butter & vanilla extract.

Plating: Serve puddings immediately out of the oven, & pour 2 tablespoons of freshly made sticky sauce over each one. Top each of them off with favourite ice cream & berries.

Peach Melba (Classic)

Ingredient:
For the Raspberry Sauce:
454gms frozen raspberries
120mls raspberry juice
90gms castor sugar
5mls fresh lemon juice

For the Peaches:
960mls water
300gms castor sugar
60mls honey
60mls fresh lemon juice
5mls vanilla paste
ripe peaches (about 6 medium peaches)
1 pint vanilla ice cream

Method:
For the Raspberry Sauce: In a medium saucepan, combine raspberries, water, sugar, & lemon juice over medium heat. Simmer for 10 to 12 minutes, stirring occasionally, until sugar is dissolved, raspberries are broken down, & sauce is slightly thickened. Using a fine-mesh sieve, strain sauce into a medium bowl; discard solids & set sauce aside.

For the Peaches: In a large saucepan or Dutch oven, bring water, sugar, honey, lemon juice, & vanilla paste to a boil over high heat. In a large bowl, set up an ice bath by filling it halfway with cold water & ice. Set aside.

Using a sharp paring knife, score a small X at the base of each peach; set aside. Lower peaches into boiling syrup with slotted spoon, reduce heat to a simmer, & poach peaches, turning halfway through, until flesh is tender when pierced with a knife, about 6 minutes, Using a slotted spoon, transfer peaches to the ice bath & let stand until cool enough to handle, about 5 minutes. Reserve poaching liquid. (See make-ahead & storage.)

Working with 1 peach at a time, scored X on the base of peach &, using a paring knife, peel back & remove loosened skin from peach. Discard skins & repeat with remaining peaches. Cut each peach in half through stem & remove pit. Slice peeled peach halves into thirds.

To serve, place a scoop or two of vanilla ice cream in a bowl & top with peach slices & raspberry sauce.

Alternatively, source a high quality jar of raspberry jam & create a syrup or sauce to desired consistency by heating over low heat in a pan, & adding a liqueur of choice until you arrive at the consistency you want. You can still make the raspberry coulis/sauce independent of the raspberry jam & include once pureed & strained, but exclude the sugar as you still want a contrast of fresh & sweet & tart. We just don’t tell Augustus Escoffier!

Peach Melba (Modern)

Ingredients:

French Vanilla Ice Cream
Milk 227gms
Cream 227gms
Sugar 113gms
Egg Yolks 128gms
Vanilla Bean, split & seeded ½ each
Pinch Salt

Raspberry Sauce
Yield: 138gms
Raspberry Puree 114gms
Sugar 29gms
Cornstarch 3.5gms

Poached Peaches
Yield: 4 portions

Sugar 170gms
White Wine 340gms
Water 170gms
Fresh Peaches 2 only

Method:
French Vanilla Ice Cream: Prepare ice water bath. Scald milk, cream & vanilla bean; seeds & pod. Cover & steep for 5 minutes, bring mixture back to a scald. Place yolks, sugar & salt in a medium sized bowl & whisk together. Once liquid has returned to a scald, slowly temper milk into yolks using a whisk by adding ¼ of the mixture at a time to the yolks. Once tempered, return mixture to the pot & cook on low heat, stirring constantly with heat resistant spatula until mixture reaches 80ºC, strain & cool over ice immediately.

Once cooled, Freeze in ice cream machine according to manufacturer’s directions.

Raspberry Sauce Place the cornstarch in a small bowl with 25g of the puree, whisk together to make a slurry. In a small pot, boil the remaining puree & sugar. Once the puree reaches a boil, stir the slurry into the boiling mixture & boil for one minute. Remove from heat & cool before using.

Poached Peaches Place sugar, water & white wine in a medium sauce pot & heat to dissolve the sugar. Meanwhile, slice peaches in half & remove the pit. Once the sugar has dissolved, place the peach halves in the liquid & cover with a piece of parchment or cheesecloth & bring to a gentle simmer, keeping a close eye not to boil the mixture.

Check the peaches after 10 minutes using a paring knife or cake tester. The paring knife should easily slide into the peach but have some resistance indicating it has reached the desired doneness. Remove peaches from the liquid & cool on an ice bath.

To Plate: Mise en place is everything! Prepare all the components prior to plating & have readily available.

Using a pastry brush, brush the raspberry sauce up the side of wine glass. Add poached peaches & a quenelle of vanilla ice cream. Finish with a sugar nest. Serve immediately.

Apple Turnovers

Ingredient
4 Granny Smith apples
2 tbsp butter
3 tbsp brown sugar
1 tsp ground cinnamon
1 tsp cornflour/cornstarch
2 sheets frozen or chilled puff pastry
1 egg beaten for egg wash
powdered (icing) sugar, to serve

Method:
To make apple filling
Peel, core & dice apples.

Add apples to a frying pan along with butter, brown sugar & cinnamon & place on a low heat. Stir until the butter is melted & all ingredients are combined & beginning to show signs of breaking down. A high heat is not necessary, the sugars in the apple will break down rapidly with only minimal heat applied.

1. Caramelization: This is a process that occurs when sugar is heated to a certain temperature. The heat causes the sugar molecules to break down & then re-form into compounds that have a characteristic colour & flavour. In the case of apples, the natural sugars (fructose) caramelize during the cooking process, which contributes to a deeper, sweeter flavour.

2. Fruits contain natural pectin; apples are no exception. Even a low heat causes the pectin to gelatinize, or set up, which can contribute to the thickening of the apple mixture, such as in apple pie filling; however, in this instance, we will add an additional binder in the form of cornstarch to help hold the mixture firm, as Granny Smith apples contain in excess of 84% water

Continue to cook on a low simmer until just tender.

Mix cornflour/cornstarch with 2 teaspoons water & add slowly to the apple mixture adjusting consistency to a firm bind as the apples will have a tendency to break down further during the final bake. Remove from heat & cool.

To assemble Apple Turnovers: Preheat oven to 200°C & line two baking trays with baking paper.

Defrost puff pastry until pliable & cut each sheet of pastry into quarters

Divided apple filling over half of each square & brush edge of each square lightly with egg wash. Fold pastry over apples encasing the filling & press the edges well to seal.

Transfer finished pastries to lined baking tray & with a sharp knife score the top of each assembled pastry. Brush tops with egg wash & bake for 25-30 minutes until golden brown & crispy. Remove from oven & cool on wire rack. Dust with icing sugar to serve.

Baklava or baclava (μπακλαβα)

Ingredients:
17 phyllo sheets
180 g shelled pistachios
180 g almonds
180 g walnuts
250 g clarified butter, or soft butter
3 tbsp sugar
2 tsp cinnamon
2 tbsp rose water or similar

For the syrup
250mls water
220gms caster sugar
100gms honey
juice of 1 lemon
3 tbsp rose water

For the topping
100 g shelled pistachios

Method:
Syrup: Boil water & sugar for 5 minutes to dissolve the sugar. Turn off the heat & add the honey, lemon juice & rose water. Set aside.

Roast all the nuts separately & grind to coarse powder.

Set aside (100g) of shelled pistachios for the topping.

Mix all the remaining nuts. Stir in 4 tablespoons (50 g) of butter, rose water or orange blossom, cinnamon, & sugar. Mix well & set aside.

Cut all the filo sheets in half & adjust the size according to the size of the pan (to get 34 sheets).

Butter the pan. Using a pastry brush, coat 15 sheets with melted butter & accurately place them one above the other. Spread half of the nut filling.

Butter 10 more sheets one by one & place them exactly on top of one another. Spread over the remaining filling.

Finally, butter 8 leaves & deposit them accurately one above the other. Butter the last sheet & use to fill the edges if necessary. Coating the entire surface of the baklava with butter.

Preheat oven to 180˚C.

Pre-cut the baklava into squares or diamonds.

Bake for 30 minutes, & then 30 minutes at 150˚C.

Drizzle warm baklava syrup immediately after removing from the oven. Let stand at least 8 hours before serving. Sprinkle with ground pistachios before serving.

Rose or Blossom water
To make rose or blossom water is a simple process.

Collect 2-3 cups of fresh rose petals. Rinse & clean the petals. Add your clean rose petals to a pot or saucepan & add distilled water to just cover the petals, too much water will dilute the blossom water flavour. Bring to a low simmer for 30–45 minutes to infuse the water & petals lose their colour.

Apart from rose petals, there are several other types of flower petals that can be used to make blossom water:

Orange Blossoms: Orange blossom water is a flower water made from the blossoms on orange trees1. It has a wonderfully floral, citrus flavor & is often used in baked goods, salads, & drinks.

Water Lilies: Water lilies can produce white, purple, pink, blue, yellow, orange, red, & peach blooms. They are some of the first aquatic flowers that people think of & for good reason. These well-loved flowers come in a wide range of varieties, with some considered hardy & some considered tropical.

Remember, the key to using any flower water is to not overdo it. These waters add a lovely flavor to a dish, but they are deceptively strong. To keep your dish from being overly floral, use a small amount of blossom water & taste as you add it to make sure it’s not overpowering the dish

Gâteau Invisible (Invisible Apple Cake)

Method:
For the Cake: Grease an 8 ½- by 4 ½-inch loaf pan & line with a 8- by 13-inch sheet of parchment paper so that parchment hangs over long sides of pan, forming a sling.

Grease exposed sides of parchment paper, then dust with flour, making sure to lightly coat bottom & sides; carefully tap out excess flour. Adjust oven rack to middle position & preheat to 190°C.

In a small bowl, whisk flour & baking powder until well combined, at least 30 seconds; set bowl aside.

In a medium bowl, whisk miso & butter until miso is broken up. Whisk in roughly 2 tablespoons of milk until mixture is smooth & no lumps remain, about 30 seconds. Whisk in remaining milk until smooth; set aside.

Using a stand mixer fitted with whisk attachment, whisk eggs & sugar at medium speed until pale & glossy, 60 to 90 seconds. (Alternatively, beat eggs & sugar in a large mixing bowl using an electric handheld mixer or a whisk, about 90 seconds for the electric mixer & 2 minutes for the whisk.)

Whisk in half of flour mixture until just combined. Whisk in milk mixture, followed by remaining flour mixture, until no lumps remain.

Using a large rubber spatula or wooden spoon, stir apples into batter until evenly coated.

Arrange apple slices in prepared loaf pan in an overlapping pattern, making sure flat sides of apples are flush with edges of pan (as you work, reserve largest, nicest apple slices for top layer; you’ll need roughly 40 to 50 slices for it). Continue arranging apples in even layers until apples are ½ inch from top; press apples down to evenly distribute.

Arrange final layer of apples in horizontal, shingled pattern.

Scrape remaining batter into pan, making sure to leave ¼ inch space from top; gently tap pan to knock out air pockets & distribute batter.

Set loaf pan on middle rack of oven & slide a rimmed baking sheet on rack underneath to catch any drips. Bake until top is golden brown & domed & a cake tester or toothpick inserted into center meets little resistance & comes out clean, 65 to 75 minutes; rotate pan one time halfway through baking.

Transfer cake to wire rack & cool for 10 minutes; loosen sides with butter knife or offset spatula. Cool cake in pan to about 60°C, about 2 hours. Then lift loaf using overhanging parchment & transfer to a cutting board. Let cake cool completely before slicing, about 1 hour longer.

Meanwhile, for the Caramel: In a 3-quart stainless steel saucier, combine water & sugar over medium heat. Stir with a fork until syrup comes to a boil, about 4 minutes, then simmer without stirring until syrup is honey-colored, roughly 5 minutes, shaking & swirling as needed to ensure even caramelization. Continue cooking until syrup is light to medium amber, about 1 minute longer.

White Wine Poached Pears w/ Frangipane Paste

Ingredients:
6 pears

Poaching Liquid
2 cups white wine
3 ½ cups water
1 cinnamon stick
1 vanilla bean, or ½ tsp vanilla extract
1 tsp lemon zest
1 tsp freshly squeezed lemon juice
2 cups granulated sugar

Frangipane/Almond Paste
85gms unsalted butter, room temperature
100gms granulated sugar
Salt, pinch
100gms almond flour
25gms all-purpose flour
1 large egg, at room temperature
2 tsp almond extract

Method:
Frangipane/Almond Paste
Mix all the ingredients in a bowl until you have a smooth, thick paste but still pliable.

To core the Pears
Using a apple corer, break the skin on the base of the pear & slowly rotate applying minimum pressure as you move up the core of the pear. Continue to rotate & moving up the stem of the core until it breaks off. Discard the core & wash pear to remove any pips that remain.

Poaching Liquid
To prepare the poaching liquid, in a large, deep saucepan, stir together the white wine, water, cinnamon, vanilla bean, lemon zest, & lemon juice. Bring the mixture to a simmer over a low heat.

Poached Pears
Packham Triumph

Pears are one of the best fruits to poach because the flesh stays firm & their shape is still recognizable after poaching. With so many pear varieties available, try different kinds of this sweet fruit to achieve diverse textures & flavors. Packman Triumph are readily available almost year round & like Beurré Bosc, they retain their shape & firmness once poached.

Add the pears to the poaching liquid, standing upright in the pan. The liquid should cover most of the pears’ height.

Poach the pears, uncovered for approximately 6-7 minutes. The pears should still be firm but with the addition of the frangipane/almond paste, it is necessary to finish the cooking process in a low to medium oven.

Monitor the poaching process closely as you do not want the pears to overcook. Remove the pears from the poaching liquor with a slotted spoon, cool & refrigerate to firm.

Return the poaching liquid to a slow simmer & reduce until you achieve a syrupy consistency. Remove from heat & bring to room temperature until required.

Adding the Frangipane Paste
Spoon the frangipane paste into the chilled pear hollows & pack tightly. Transfer to a baking tray

Presentation
The options are numerous, poached pears lend themselves to being served hot or cold. Consider the following:

Poached Pears & Chocolate: This pairing is often used in various classic French desserts, Poires belle Hélène is an excellent example which features poached pears with chocolate sauce.
A chocolate ganache drizzled over the cold pears offers a unique contrast & certainly enhances the presentation. The mild, sweet flavor of pears contrasts nicely with the rich, bitterness of chocolate, creating a balanced & delightful taste experience

Vol Au Vent cases: a poached pear sitting in an appropriately sized vol au vent case with the poaching syrup or coulis drizzled over the pear offers a eye catching presentation while the vol au vent case is an ideal vessel for the syrup or coulis.

Individual chocolate Genoise sponge:
Ingredient

Combine butter & chocolate over a double boiler to melt. Add white sugar, cocoa powder, beaten eggs, vanilla, & salt.

½ cup cocoa powder
3 eggs beaten
1 tsp vanilla
¼ tsp salt

Individual Chocolate Cake
100 g chocolate
½ cup butter
¾ cup white sugar

Pour the batter into a greased individual springform cake tins & cook at 170ºC for appropriately 25-30 minutes, turn oven off & let cool with door just ajar.

Remove from cake tins & store in an airtight container until ready to plate.

Apple & Walnut Bread Pudding

Ingredients:
113gns walnuts, chopped
3 only Granny Smith apples, peeled, cored & diced
4 to 4 ½ cups (198g to 283g) cubed bread
4 large eggs
2oomls full cream milk
250gms heavy cream
175mls condensed milk
50gms brown sugar
½ tsp nutmeg
½ tsp cinnamon or 1 only quill

 

Butterscotch Sauce
354gms light brown sugar, packed
354gms dark brown sugar, packed
227gms unsalted butter, at room temperature

1 vanilla bean, split lengthwise, optional
4 cups (907g) heavy cream
1 to 1 ½ kosher salt
1 ½ tsp flaky sea salt
1 tsp pure vanilla extract

Method:
Hand-cut bread is cubed & soaked in cream & condensed milk with the right amount of vanilla & cinnamon. Combined with apples & walnuts, it’s then topped with a decadent butterscotch caramel sauce. Perfect on its own but even better served with vanilla ice cream!

Butterscotch Sauce:
In a heavy based saucepan over medium heat, combine the sugars & butter & cook just until the sugar is melted. Raise the heat to medium-high, & add the vanilla bean.

Add the cream in four additions, bringing the sauce to a simmer & allowing it to partially reduce before adding more (about 4 to 6 minutes). Stir the mixture as necessary to keep it from boiling over.

Once all the cream is added & the sauce thickens slightly (it should just begin to fall in a sheet from the spoon), remove from the heat & add the salts & vanilla. Cool completely before using.

The Ultimate Snickers Pie

Ingredients:
Pie Dough:
150gms all-purpose flour
30gms natural cocoa powder
12 1/2gms sugar
1 1/2gms sea salt
113gms unsalted butter, cold, diced
28gms ice water, more if needed

White Chocolate Peanut Butter:
300gms white chocolate chips
290gms creamy peanut butter
10gms vanilla paste or vanilla extract
150gms salted, roasted peanuts

Chocolate Caramel Sauce:
250gms sugar
50gms water
25gms corn syrup
300gms heavy cream
300gms bittersweet chocolate
3gms salt

Caramelized Condensed Milk Ice Cream:
1 (396gms) can condensed milk
970gms heavy cream
4gms salt
Reserved frozen, white chocolate peanut butter

To Finish The Snickers Pie:
Reserved chocolate caramel sauce
50gms roughly chopped, salted, roasted peanuts

Method:
For the Pie Dough: Combine flour, cocoa, sugar and salt in a food processor and pulse them 4-5 times to blend. Add butter and pulse 2-3 times to blend, until mixture looks sandy. Strain ice water into food processor and run processor for 5-10 seconds to bring mixture together. If it seems a little dry, add more ice water 1 tablespoon at a time. The dough will resemble small pebbles and hold together when you squeeze a bit in your hand.

Turn dough out onto a floured counter into a pile. Sprinkle the top lightly with flour. Starting at one end, use the heel of your hand to smear a small amount of dough against counter and continue moving through the pile until you have smeared most of it into flakes of dough. Do this quickly, being sure not to work any section of dough more than once. Once all the dough has been flattened, pile the layers up into a stack and gently press into a flattened disc.

Lightly flour countertop and roll dough out to fit into a 9-inch deep-dish pie pan. Lay dough in buttered pie pan and gently press it into pan. Trim top edges to 1-inch past edge of pie dish. Fold edge under and crimp circumference of dough. Let pie dough rest in freezer while oven preheats.

Adjust oven rack to centre position and preheat oven to 180°C. Line pie dough with foil or crumpled parchment paper and fill with pie weights. Bake for 20 minutes. Remove pie weights and return pie dough to oven for 10 minutes more. Pie crust should be fully cooked through and just set. Let cool completely at room temperature.

For the White Chocolate Peanut Butter: Put white chocolate, peanut butter, and vanilla paste into a food processor. Pulse machine 5 times to begin blending ingredients. Once a rough paste forms, turn food processor on and let run for 5 minutes until white chocolate and peanut butter form a smooth, uniform paste. Turn food processor off and add salted, roasted peanuts. Pulse machine 10 times to roughly chop peanuts into white chocolate peanut butter mixture. Put mixture into a plastic container, cover and freeze.

When white chocolate peanut butter is frozen, divide it in half. Reserve half in a covered container in refrigerator or freezer. Chop remaining white chocolate peanut butter into chunks. Put frozen chunks into a food processor and pulse 5 times so mixture takes on a coarse streusel-like appearance. Put sandy white chocolate peanut butter in a covered container in freezer until ready to assemble pie. Remaining white chocolate peanut butter may be kept in refrigerator or freezer depending on what you want to do with it. It will keep for at least 2 weeks in refrigerator and up to 6 months in freezer.

For the Chocolate Caramel Sauce: Put sugar and water into a medium sized saucepan and stir together until the mixture resembles wet sand. Add corn syrup and set pot over medium-high heat. Put a lid on pot and cook mixture for 5 minutes. Remove lid and sugar mixture should be bubbling. Continue to cook without stirring mixture until it reaches between 195°C-197°C, about 10 minutes. Sugar will be a medium amber colour.

Remove pan from heat and carefully add heavy cream. The mixture will boil violently. Put pan back on low heat and stir mixture together until caramel is dissolved. Remove pan from heat and let mixture cool until it reaches 55°C. Add chocolate and salt and stir mixture together until chocolate is fully incorporated.

Take about 1/4 of the sauce and use a pastry brush to spread it evenly over inside of cooled pie crust. Sprinkle half of frozen, streuselized white chocolate peanut butter over sauce, pressing it gently into crust if necessary. Reserve pie crust in freezer until you are ready to fill with ice cream.

Reserve remaining chocolate caramel sauce in a covered container at room temperature until you are ready to assemble pie. If you are not making the pie immediately, store caramel in refrigerator and let come to room temperature before using to finish the pie.

For the Caramelized Condensed Milk Ice Cream: Put 2 inches of water in bottom of a pressure cooker and add a small rack (the rack is usually included with every pressure cooker). Put condensed milk on rack and seal lid. Cook at high pressure for 90 minutes. Alternatively, cook canned condensed milk in a pot of boiling water for 3 hours, topping up the water as necessary.

Allow pressure to release naturally. Prepare an ice bath. Once depressurized, open lid and, using tongs, transfer can of caramelized condensed milk to ice bath. Let chill for at least 1 hour, adding more ice as needed, until completely cool: Do not open can while hot because a hot can of caramelized condensed milk is still under pressure and can erupt.

Put caramelized condensed milk, half of heavy cream and salt into the bowl of a stand mixer with whisk attachment. Turn mixer on low and increase speed to medium. Condensed milk will break apart and become absorbed into cream. Continue to whisk, about 5 minutes, until cream begins to thicken and caramelized condensed milk is dissolved in cream. Pour in remaining cream and increase speed to medium-high. Whip mixture until cream is at soft peaks. Turn mixer off and fold in the remaining sandy white chocolate peanut butter. Once inclusion is folded in, pour whipped mixture into prepared pie crust and freeze, uncovered for at least 4 hours and preferably overnight, until firm and frozen through.

To Finish the Snickers Pie: Take ice cream pie out of freezer once it’s fully frozen and use an offset spatula to spread remaining chocolate caramel sauce over top of pie in a thick layer. When ice cream is fully covered, sprinkle peanuts over top. Freeze pie for another hour to set frosting. Remove pie from freezer and let temper for at least 15 minutes. Slice and serve.

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