I should also mention that I made this pie for my Dad on Father's day. Happy Father's Day Dad, and Happy Father's Day to all the other Dad's that may or may not be reading this blog! Now on to the pie!
I wanted a graham crust with a nice honey flavor. Since I've always loved Honey Teddy Grahams I figured they would be perfect.
I smashed up 225g of these little guys in a big bag with a rolling pin.. It ended being about the whole bag, minus a few casualties. I could have just left them in the bag for the smashing, but then you wouldn't be able to see the carnage.
Once all their delicious little bodies have been crushed beyond recognition dump them into a bowl. Add about 3 tablespoons of butter and mix it up till the crumbs form little balls. You want this to be nice and mold-able to line your pie plate. I'm not sure how big this one is, probably 12 or 14 inches.
Roll it, pat it, mark it with a B, put in the over for ba- erp, just bake it in the oven at 375 deg F for about 8-10 minutes. It will look pretty much the same, golden brown, but crispier. Marking it with a B is optional.
You can start making the mousse while the crust is cooking. I basically followed this recipe here. I changed it around a bit though. Instead of using mild red chillies I used ancho chillies, as per the contest rules, I didn't add chocolate liquor and I used brown sugar instead of castor sugar. This could be one reason the mousse was a little flat, the egg whites seemed to fluff up nicely though, so maybe not.
One other change I made was that was completely necessary: I had 250ml of cream where the recipe calls for200ml. Thinking it would be used directly in the mousse and not thinking I would use it again (I planned on using cool whip on top) I decided the best idea would be to increase all the ingredients by 10%. As I mentioned early, I've never made mousse before, nor had I read the recipe in its entirety. So I add 62.5g butter, 1.25 tablespoons of crushed anchos (I added more later, probably about 2 tbsp in total), 3.75 egg yolks/whites, etc. So I finish the mousse and realize the cream was for the whipped topping. I didn't need to add 10% extra of each ingredient after all.
Awesome! Oh well, I ended up using the whipping cream to make whipped cream to which I added about 3 tbsp of honey. This was definitely a better topping than cool whip. So, how about some tasty pics now?
Some delicious ancho peppers. This is the first time I've ever used/tasted ancho peppers so I'm glad they went well with the dark chocolate. This recipe consisted of a lot of firsts for me; I'm glad it didn't blow up.
Ancho butter going it the Belgium dark chocolate. I'm not sure what the cocoa content was, but it was probably at least 70%, it was quite "dark" tasting.
The egg whites were very happy to be whipped with the sugar. Kind of looks like the Sugar Smacks frog... Kind of...
This is from just before I put the whipped cream on. If I was sure the whole pie was going to be eaten I would completely cover it in the honey whipped cream to full up the shell a bit. There were only four of us eating the pie and we had already feasted on steak, ribs, smoked shrimp, and smoked salmon (more on that later this week), so I figured whip on individual pieces would be best.We might have had some vegetables too, but I got a little delusional from all the meat.
The final result!