Frozen Chocolate Pie with Blackberry Eton Mess
Inspired by a classic British dessert, this version of the Eton mess is a mix of whipped cream, meringue and berries. The story goes that a boy from Eton College accidentally sat on a pavlova. As it was in a basket, it may have been deconstructed, but remained very tasty. In our recipe, this scrumptious […]
Ingredients
- 1 1/2 cups (210 g) chocolate cookie crumbs
- 6 tbsp (85 g) unsalted butter, melted
- 2 cups (500 ml) chocolate ice cream
- 1/2 cup (75 g) fresh or frozen haskap berries (see note)
- 1/2 cup (70 g) fresh or frozen blackberries
- 1/4 cup (55 g) sugar
- 1 cup (250 ml) 35% whipping cream
- 1 tbsp sugar
- 1 cup (40 g) store-bought crunchy meringues, cut into pieces
- 1/2 cup (75 g) fresh haskap berries or fresh blueberries
- 1/2 cup (70 g) fresh blackberries, halved
- 1/2 cup (75 g) fresh haskap berries or fresh blueberries
- 1/2 cup (70 g) fresh blackberries, halved
Instructions
- In a bowl, combine the cookie crumbs with the butter. Press the mixture firmly along the bottom and up the sides of a 9-inch (23) round, 1-inch (2.5 cm) tall tart pan with removable bottom. Freeze for 30 minutes.
- Meanwhile, let the ice cream soften in the refrigerator for 30 minutes.
- Using a spatula, spread the ice cream into the frozen crust in an even layer. Cover with plastic wrap directly on the surface of the ice cream. Return to the freezer for 1 hour. The pie, without any of the toppings, will keep for 1 week in the freezer.
Inspired by a classic British dessert, this version of the Eton mess is a mix of whipped cream, meringue and berries. The story goes that a boy from Eton College accidentally sat on a pavlova. As it was in a basket, it may have been deconstructed, but remained very tasty. In our recipe, this scrumptious garnish tops a tart crust made with cookie crumbs and is served with chocolate ice cream. The final touch? A dollop of haskap berry compote.