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Girdlebuster Pie (Nigella Lawson) Recipe

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This recipe for Girdlebuster Pie (Nigella Lawson), by , is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ruby Barnes


For the Base:
14 ounces graham crackers
3/4 stick soft butter
1/4 cup bittersweet chocolate chips or pieces
1/4 cup milk chocolate chips or pieces

For the Ice Cream Filling:
1 litre coffee ice cream

For the Topping
1 cup golden syrup or light corn syrup
1/2 cup light brown sugar
3/4 stick butter
1/4 teaspoon sea salt flakes (or pinch of table salt - optional)
2 tablespoons bourbon
1/2 cup heavy cream

Process the graham crackers with the butter and chocolate pieces until it forms a damp but still crumb-like clump.
Press into a 9" pie plate. Form a lip of graham cracker a little higher than the plate if you can. This process takes patience as you need ideally to form a smooth even layer. Sorry.
Freeze this graham cracker lined layer for about an hour so it gets really hard. In the meantime, let your ice cream soften, just enough to be scooped, in the fridge.
Spread the ice cream into the hard graham cracker lined dish to form a layer. Then cover in clingfilm and replace in the freezer.
Put the syrup, sugar, salt (if using) and butter into a saucepan and let it melt over a low to medium heat, before turning it up and boiling for 5 minutes, then turn off the heat and add the bourbon, letting it hiss in the pan.
Add the cream and stir to mix into a sauce, then leave to cool. And once the sauce is cool, but not set cold, pour it over the pie to cover the ice cream layer and then put it back in the freezer. Once frozen, cover with clingfilm again.
When ready to serve, remove from the freezer, take the whole pie out of its dish and cut into slices. Should you have any pie left over, slip it quickly back into the dish and return, covered with clingfilm, to the freezer.

Number Of Servings:
Number Of Servings:
8 - 10
Personal Notes:
Personal Notes:
Freeze Ahead Tip: Make and freeze the pie in its dish, as directed, but cover with clingfilm and a double layer of foil. Freeze for up to 6 months.




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