MILE HIGH MUD PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h25m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Line an 8-quart bowl with overhanging plastic wrap.
- Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle over the chopped pecans and freeze until the ice cream is firm, at least 1 hour.
- Tip the chocolate ice cream into the bowl and smooth the surface. Sprinkle over the chocolate-coated toffee pieces and freeze until firm, at least 1 hour.
- Meanwhile, make the crust: Put the sandwich cookies in a food processor and pulse until fine crumbs. Pour in the melted butter and pulse to combine.
- Tip the vanilla ice cream into the bowl and smooth the surface. Tip the crust on top of the vanilla ice cream, spread it evenly and press down firmly. Freeze again until completely set, 4 hours and up to overnight.
- Turn out the pie onto a board or serving platter lined with 4 squares of parchment arranged so that the paper overhangs the edges of the platter. Peel off the plastic wrap and pour over the chocolate shell ice cream sauce to coat the entire pie. Carefully slide out the sheets of parchment and discard.
- To serve, cut big slices of pie, drizzle over some warm caramel sauce and stick a steak knife into the center standing up.
MILE-HIGH ICE CREAM PIE
Layers and layers of ice cream, caramel sauce and pecans.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h15m
Yield 16
Number Of Ingredients 11
Steps:
- In 3-quart heavy saucepan, cook sugar and water over medium-low heat, stirring often, until sugar is dissolved. Increase heat to medium-high; boil gently, without stirring, about 8 minutes, until syrup turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. (Swirling the pan, instead of stirring, promotes more even cooking.) Gradually add whipping cream (sauce will bubble vigorously). Add 1/3 cup butter; stir gently until smooth. Remove from heat; stir in vanilla. Set aside.
- Heat oven to 325°F. In small bowl, mix cookie crumbs and 1/4 cup butter. Press crumbs in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely.
- Spoon 1 pint dulce de leche ice cream into cooled crust; spread evenly. Drizzle 1/3 cup of the Caramel Sauce over ice cream; sprinkle with 3/4 cup of the pecans. Freeze 15 minutes or until ice cream is almost firm. Repeat layers with chocolate ice cream, another 1/3 cup Caramel Sauce and remaining 3/4 cup pecans. Freeze until almost firm. Top with remaining dulce de leche ice cream and another 1/3 cup Caramel Sauce. Cover; freeze 6 hours or up to 2 weeks. Refrigerate remaining 3/4 cup Caramel Sauce until serving time.
- Before serving, remove side and bottom of pan; place pie on serving plate. Top with whipped cream topping. In small microwavable bowl, microwave remaining Caramel Sauce uncovered on High 1 minute or until warm. Drizzle sauce over each serving.
Nutrition Facts : Calories 515, Carbohydrate 49 g, Fat 6, Fiber 2 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 251 mg
MILE-HIGH CHOCOLATE CAKE WITH VANILLA BUTTERCREAM
The attraction of mile-high desserts is undeniable. Unfortunately, the taste doesn't always pay off. Sometimes there is an imbalance in the layering (too much filling, too much frosting), so we tried to balance this version flavorwise while still making it look delicious. The base is a chocolate cake we use regularly at the bakery; we filled it with a not-too-sweet buttercream. A cake this tall covered in white frosting would be too sweet, so instead we added a chocolate glaze that drips down the sides.
Provided by Matt Lewis
Categories Cake Mixer Chocolate Egg Dessert Bake Kid-Friendly Vanilla Birthday Chill Candy Thermometer Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 16 servings
Number Of Ingredients 30
Steps:
- For cake:
- Butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each pan with parchment paper round; butter parchment. Dust pans with flour; tap out excess. Whisk 11/4 cups hot water, cocoa powder, and sour cream in medium bowl until smooth; set aside until mixture is cool, 20 to 30 minutes.
- Position rack in center of oven and preheat to 325°F. Sift next 4 ingredients into another medium bowl. Using electric mixer, beat butter and shortening in large bowl until well blended and smooth. Add both sugars; beat until light and fluffy, about 5 minutes. Add eggs 1 at a time, beating until well blended after each addition. Mix in vanilla. Add flour mixture in 3 additions alternately with cocoa mixture in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Divide batter among prepared pans (about 23/4 cups batter for each) and smooth tops.
- Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks 20 minutes. Run knife around sides of cakes to loosen. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic and store at room temperature.
- For vanilla buttercream:
- Combine egg whites and 1/3 cup sugar in large bowl of stand mixer fitted with whisk attachment; scrape in seeds from vanilla bean.
- Combine remaining 1 1/3 cups sugar and 1/3 cup water in medium saucepan. Stir over medium heat until sugar dissolves. Attach candy thermometer to side of pan, making sure that bulb of thermometer is immersed in syrup. Increase heat; boil until temperature registers 238°F to 240°F (soft-ball stage), about 5 minutes. Immediately remove syrup from heat (use within 2 minutes).
- Meanwhile, beat egg white mixture on medium speed until very soft peaks form (mixture will be slightly opaque).
- Increase mixer speed to high and slowly pour hot syrup down side of bowl into egg white mixture in slow steady stream; beat until meringue forms stiff peaks. Cool meringue in bowl until lukewarm (instant read thermometer will register 100°F), about 30 minutes. Do not beat.
- Start beating meringue again on medium speed of stand mixer. Gradually add butter, 2 to 3 tablespoons at a time, beating constantly until absorbed before adding next addition. Continue beating until buttercream is smooth. (If buttercream looks broken or curdled, place mixer bowl with buttercream over medium heat on stove burner and whisk with large whisk for 5 to 10 seconds to warm mixture slightly, then remove from heat and whisk vigorously or attach bowl to stand mixer and beat mixture again on medium speed. Repeat warming and beating buttercream mixture as many times as needed until buttercream is smooth and no longer curdled.)
- Using serrated knife, cut each cake in half horizontally, forming 6 cake layers. If necessary, trim any domed tops of cakes to form even layers. Place 1 cake layer on platter. Drop 3/4 cup buttercream by tablespoonfuls over top of cake layer, then spread evenly to edges with offset spatula. Top with second cake layer, then spread 3/4 cup buttercream over. Repeat with 3 more cake layers, spreading 3/4 cup buttercream over each and pressing slightly to adhere. Top with 6th cake layer (do not spread buttercream over top cake layer). Chill cake at least 1 hour.
- For chocolate glaze:
- Combine both chocolates in medium bowl. Bring cream and corn syrup to simmer in heavy saucepan. Pour hot cream mixture over chocolate; let stand 2 minutes. Whisk chocolate mixture until melted and smooth. Add butter; whisk until melted. Chill glaze until slightly thickened and glaze drips thickly when poured slowly from spoon, 30 to 45 minutes.
- Spoon glaze around top edge of cake by teaspoonfuls, spacing drips up to 2 inches apart and allowing glaze to drip slowly down sides of cake. Spoon remaining glaze over top center of cake and smooth with offset spatula, covering top completely. Chill cake until glaze sets, at least 1 hour. DO AHEAD: Can be made 1 day ahead. Tent with foil and keep chilled. Let cake stand at room temperature 1 hour before serving.
MILE HIGH ALL BUTTER POUND CAKE
I got this recipe from Home cooking magazine; Jan. 2000. Great cake and it definitely is high! Different spices and flavorings make it even better! If I have to bring something to an event, I make this and it's always a hit!
Provided by byZula
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°. Grease and lightly flour bottom of tube pan.
- Sift together flour, baking powder and salt. Cream butter. Gradually add sugar, beating all the time. Beat in eggs, 1 at a time.
- Add dry ingredients. Beat. Add lemon juice. Pour batter into prepared pan.
- Bake for 1 hour and 45 minutes, or until done. Cool on a wire rack.
Nutrition Facts : Calories 734.7, Fat 34.6, SaturatedFat 20.6, Cholesterol 217.7, Sodium 450.9, Carbohydrate 99.2, Fiber 1.1, Sugar 66.9, Protein 9.2
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MILE HIGH ICE CREAM PIE RECIPE - ERIN SWANSON | FOOD
From foodandwine.com
Servings 8-10Total Time 5 hrsCategory Ice Cream
- Make the ice cream pie Line a large stainless steel bowl with plastic wrap, leaving a 3-inch overhang. Using a rubber spatula, scrape the softened mint chip ice cream into the prepared bowl and smooth the surface. Freeze until very firm, about 1 hour. Scrape the softened vanilla ice cream into the prepared bowl and smooth over the mint chip ice cream. Freeze until very firm, about 1 hour. Scrape the chocolate ice cream into the prepared bowl and smooth over the vanilla ice cream. Freeze until very firm, about 1 hour more.
- In a medium bowl, mix the crushed wafer cookies with the melted butter and the salt until the cookie crumbs are evenly moistened. Spread the cookie crumble in an even layer over the chocolate ice cream and, using the bottom of a glass or measuring cup, pack it into a firm layer. Fold the plastic wrap overhang over the cookie crust and freeze overnight.
- Make the meringue In a medium saucepan, bring 2 inches of water to a simmer. In the bowl of a stand mixer, whisk the egg whites with the sugar. Set the bowl over the saucepan (the bowl should not be touching the water) and cook, whisking constantly, until the sugar is completely dissolved and an instant-read thermometer inserted into the egg whites reads 160°, about 5 minutes. Attach the bowl to a stand mixer fitted with a whisk attachment and beat at medium-high speed until the meringue is thick, white and glossy, 5 to 7 minutes. Meanwhile, unwrap the pie and carefully invert onto a platter or cake stand; discard the plastic wrap. Using an offset spatula, swirl the meringue all over the pie. Freeze until set, about 20 minutes.
- Meanwhile, make the chocolate sauce Bring the saucepan with 2 inches of water to a simmer. Place the chocolate in a heatproof medium bowl and set over the saucepan. The bowl should not be touching the water. Cook, stirring occasionally, until the chocolate is melted, about 5 minutes. Remove the bowl from the heat and whisk in the corn syrup and boiling water. Scrape the chocolate sauce into a serving bowl and let cool slightly, about 20 minutes.
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