For those of you who do not know Sundays With Joy is a little project I started with75ish friends who all share a mutual love for Joy the Baker, baking, bacon, and brown butter.
Every week we bake one recipe that I have assigned from the book. We are trying to do them seasonally rather than in or
This week our assigned recipe was for a Vanilla Coffee Ice Cream Pie. Why have I never made an ice cream pie before?
|The life of a Food Blogger's Child is tough... always looking but not tasting during photo sessions!|
What a great idea! I took the recipe and totally adapted it. Joy's version looks fabulous and I will probably make it using the directions to a T... but this week I wanted to switch it up.
Joy would get this... as a blogger/home cook I have a REALLY hard time sticking to a recipe. It's just against my style.
I take something and change according to my mood, tastes, and what I have on hand.
This week I wanted something a bit more figure friendly, and I wanted to add some chocolate to the mix... some hazelnuts and just do my own thing!
The unique thing about this pie is that it has a meringue crust. Something I have never seen done before and have never even thought of! GENIUS!
A few of the other ladies said they had some trouble getting the pie slices out of the pan because of that I also opted to use some parchment paper to ensure there was nothing stuck!
For the original recipe... get your own copy of the book! Click here for details.
Hazelnut Mocha Latte Ice Cream Pie
(Recipe inspired by Joy the Baker)
For the crust:
3 egg whites
1/4 cup sugar
1/4 tsp salt
1 cup of graham cracker crumbs (I used reduced fat grahams)
1/4 cup ground hazelnuts
In an electric mixer whip egg whites until they are foamy. Add in sugar and salt. Whip on high speed until you have stiff peaks.
Gently fold in your crackers and nuts.
Mixture should be the consistency of a normal cracker crust.
Press in the bottom of a parchment paper lined 9 inch pie plate and bake at 350 for 15-20 minutes. It burns fast so please keep a close eye on it.
Remove from oven to cool completely.
For the filling:
1 pint Dreyer's/Edy's chocolate frozen yogurt or ice cream
1 pint Dreyer's/Edy's coffee frozen yogurt or ice cream
2 egg whites
2 tbs of sugar
1/4 tsp salt
1 tsp vanilla extract
Remove frozen yogurt from the freezer and let it sit on the counter for about 15 minutes. Scoop each kind to separate bowls and give each a good mix.Once it is spreadable smooth chocolate frozen yogurt over your cooled crust and then the coffee on top of that.
Place pie in the freezer for 2 hours.
In an electric mixer whip egg whites until they are foamy add in sugar, salt and vanilla. Return to high speed and whip until you have stiff peaks.
Spread on top of pie.
Return to the freezer for 30-60 minutes.
Slice and drizzle with chocolate sauce/syrup (optional... I used reduced sugar syrup)
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(Disclaimer: I am in no way affiliated with Joy the Baker or the publishers of Joy the Baker Cookbook: 100 Simple and Comforting Recipes. All opinions are my own)