Ice Cream Pie

I went through this phase of my life where I liked to wear overalls. Shorts overalls. Everyday. I had to wear my uniform to school of course (private school, cerca 4^th grade) but as soon as I came home, that plaid and polo came off and the overalls went on. I fear I was a bit of a tomboy too, so my chili bowl hair do and tough girl attitude really complimented this fashion choice well.

I recall a few times that my mother actually bribed me out of these overalls and into something a little more appropriate to my sex…say, anything besides grimy blue jean overalls… by promising me a girls’ lunch at our favorite spot in Fredricksburg- The Peach Tree. I still vividly remember how clean it felt in there, how many done-up woman (as done up as you can be in the quaint little German town of Fredricksburg) would sit lunching around us as we chatted about some mother-daughter type things. And I most specifically remember The Peach Tree’s ice cream pie, which my mother would always let me order. As daintily as I would try to eat this pie (with manners appropriate to this tea party-esque setting), the crust always seemed to resist my refugee like strength. You will quickly learn that this dessert demands to be eaten slowly, not only so that you can fully appreciate its flavor, but also because you must approach it with a strong and patient fork (and all the poise you can muster).

Now that I can make it myself, I do not even have to give up my preferred attire for the chance to eat it (just for the record though, I did graduate from that phase of my life and no longer have any desire to wear denim shorts overalls). I am still fairly certain, however, that this pie tastes better when shared with your mom or if you are a mom, with your daughter.

Thank you, Mom, I truly appreciate that time and pie with you.

Ice Cream Pie

(from The Peach Tree cookbook)

7 tablespoons melted butter

¼ cup brown sugar

2 ounces unsweetened baking chocolate

½ cup semisweet chocolate chips

3 cups corn flakes

1/3 cup finely chopped pecans, optional

1 ½ quarts ice cream (vanilla or coffee flavor)

1. In a medium saucepan, melt butter, brown sugar, unsweetened chocolate, and chocolate chips over low heat. Stir constantly until thoroughly mixed and sugar is dissolved.

2. In a large bowl, place corn flakes and nuts. Pour warm chocolate mixture over the corn flakes, gently stirring until flakes are THOUROUGHLY coated.

3. Spray 9” pie plate with vegetable coating. Gently press coated flakes evenly into pie plate. Place in freezer until firm.

4. Fill frozen chocolate pie shell with slightly softened ice cream. Freeze until firm. Top with fudge sauce and candied pecans.

Candied Pecans

1 tablespoon butter, melted

1 tablespoon brown sugar

1 tablespoon bourbon

2 tablespoons honey

dash of salt

dash of cinnamon

1 cup pecans

Preheat oven to 325 degrees. Melt first 6 ingredients together in the microwave (and whisk to make sure all are combined well). Pour in pecans and stir to coat. Spread coated pecans evenly on parchment paper covered baking sheet. Bake for about 15 minutes. Allow to cool.