So – we had a pie party. Even though it was on a Monday, eighty or so of our favourite people popped by to say hi and eat pie – some made and brought pies, making our final tally was 17 pies on one long table. Our friend Andy let us take over Cafe Gravity (the spot where Rolling Spoon was conceived and soon after born) and it was a blast.
There was apple pie and strawberry-rhubarb with a lattice top; two creamy chocolate peanut butter pies (a good thing there were two) and buttermilk custard pies and coconut Key lime pie and a Momofuku crack pie, and wee pizza pies and curried chicken pies. If you’re ever wondering what to do for a get-together, do pie. It makes everyone happy.
This ice cream pie was the easiest of the lot – I had some bourbon caramel in the fridge already, and at the last minute panicked that there might not be enough pie (better to have too much than not enough when it comes to pie) and quickly mixed this together using Rice Krispies as a crust. (Surprisingly good and totally simple made with butter and brown sugar.) Press it into your pie plate and freeze.
Add softened ice cream and bourbon caramel sauce – but really, it could be anything; sliced bananas and three kinds of ice cream for a banana split pie (with a cherry on top) or double chocolate with chocolate ice cream and warm fudge sauce, or strawberry with sliced berries in the middle.
Anything goes – and there’s no need to turn on the oven.
Perfect party food – cold and boozy, it waits for you in the freezer until you need it. I may have stirred half melted leftovers into my coffee the morning after.
And a great time was had by all.
Bourbon Salted Caramel Ice Cream Pie
1/4 cup corn syrup or Roger’s Golden Syrup
3 Tbsp. packed brown sugar
2 Tbsp. butter
2 1/2 cups Rice Krispies
Bourbon Salted Caramel:
1 cup sugar
1/4 cup water
1 tsp. lemon juice
3/4 cup heavy (whipping) cream
2 Tbsp. bourbon
1/2 tsp. sea salt
2 L vanilla ice cream
To make the crust, bring the syrup, brown sugar and butter to a simmer in a small saucepan; stir until completely dissolved, then pour over the Rice Krispies in a bowl and stir to coat well. Press into the bottom and up the sides of a 9-inch pie plate and put it in the freezer.
To make the caramel, bring the sugar, water and lemon juice to a boil in a medium heavy-bottomed saucepan. Stir until the sugar dissolves. Cook, without stirring but swirling the pan occasionally, until the mixture turns a deep amber colour. Remove from the heat and carefully whisk in the cream and bourbon – it will bubble up and sputter. Stir in the salt and set aside to cool completely.
Take the ice cream out of the freezer and let it soften. Scoop out half and press it into the bottom of the pie crust; drizzle with about a third of the sauce. Top with the remaining ice cream. Cover with plastic wrap and freeze until firm.
When you’re ready to serve it, douse with the remaining bourbon caramel sauce, cut into wedges and serve.
Serves 8 or more.