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GIRDLEBUSTER PIE

GIRDLEBUSTER PIE

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Serves: 8-10

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  • Nigella Recipe
  • Vegetarian

I confess: it was the title that lured me. Tell me you don’t feel the same. I came across this in a recipe by Elinor Klivans, whom I often turn to for chocolatey solace, in her The Essential Chocolate Chip Cookbook, which includes the wonderful phrase “let the chocolate chips fall where they will”. Although her recipes always work to the letter, my recipe is not hers. I am inspired by the digestive and chocolate base and coffee ice cream filling (though if you’re feeding children, I’d suggest vanilla) but I like a butterscotchy topping, which sets the minute it hits the ice cream. Sometimes bits of ice cream bubble up to the surface, making the top gloriously Florentined.

And the joy of the girdlebuster (as it is known for short at home) is that, should there be any left, you can put it back into its dish and just stash in the freezer again for midnight feasts. Admittedly, this is not huge, but a small slice is all that’s needed. Do not let it “ripen” out of the freezer before slicing because it all gets too sticky and drippy and messy.

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Ingredients

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for the base

  • 375 grams digestive biscuits
  • 75 grams soft butter
  • 50 grams dark chocolate chips or pieces
  • 50 grams milk chocolate chips or pieces

for the ice cream filling

  • 1 litre coffee ice cream

for the topping

  • 300 grams golden syrup
  • 100 grams light brown muscovado sugar
  • 75 grams butter
  • ¼ teaspoon Maldon salt (or pinch of table salt - optional)
  • 2 tablespoons bourbon
  • 125 ml double cream
NIGELLA CHRISTMAS

As featured in

NIGELLA CHRISTMAS

Method

  1. Process the biscuits with the butter and chocolate pieces or chips until it forms a damp but still crumb-like clump.
  2. Press into a 23cm / 9 inch pie plate or flan dish. Form a lip of biscuit a little higher than the plate or dish if you can. This process takes patience as you need ideally to form a smooth even layer. Sorry.
  3. Freeze this biscuit-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.
  4. Spread the ice cream into the hard-biscuit-lined dish to form a layer. Then cover in clingfilm and replace in the freezer.
  5. 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.
  6. 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.
  7. 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.

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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  • I am going to make this recipe for Christmas this year! it sure looks yummy!

    Posted by Tonylunt on 11th Dec 2011 at 19.12

  • I just finished making this pie! I havent had a proper slice yet, but have had sneak tastes (couldn't help myself!) Wow! Yummy yummy yummy! I think I didn't leave the ice cream to set for long enough, as the butterscotch is looking rather creamy, and not much like nigellas example! Haha! But I know it will taste the same :-). I have a feeling this won't be the last time I make it, so I'll remember for next time. Enjoy!

    Posted by Tellytubby85 on 7th Nov 2012 at 10.29

  • made this for a potluck at work, hoping it will be hit! i had to be sure and make a small pie for myself in a little ramekin, and it is utterly delicious! such a treat

    Posted by foodlovepeace on 11th Nov 2012 at 5.46

  • I made the pie as promised and it was a HIT. I am about to make it again soon, as it has been too long since the last one!

    Posted by Tonylunt on 13th Nov 2012 at 14.57

  • Yep! I made it again with more success! Found a stronger tasting coffee ice cream, and used milk coffee biscuits instead of the digestives. Nom nom nom! You will not regret making this pie! :)

    Posted by Tellytubby85 on 20th Dec 2012 at 11.34