CHEF FRANK COURREGES / FEAST
2.5 Cups Oreo (room temperature crumbled)
1 TBL Melted Unsalted Whole Butter
5 Cups Mocha Ice Cream
5 Cups Chocolate Ice Cream
1 Cup Goo Goo Clusters (frozen and then crushed)
2 TBL Caramel
1 TBL Chocolate
1 Cup Heavy Cream
1 TBL Confectioners Sugar
.25 TBL Vanilla Extract
1 Dash Cocoa Powder
1 Each Mint Leaf
Mix Oreo and butter together and press out in to pie tin to make the crust
Bake in 350 degree oven for 10 minutes; when done place in the refrigerator to cool
While crust is cooling pull out ice cream to soften
When softened and cooled spread mocha ice cream to cover the pie tin then mound the chocolate over the mocha ice cream
Use plastic wrap to smooth out and make the shape of a rounded pie
Freeze for 24 hours.
Pull out and let sit for 5 minutes then cover top with crushed Goo Goo Clusters
Place back into freezer until ready to serve
Whip heavy cream, vanilla and sugar until soft peaks form
Use hot water and knife to cut through pie and place slices onto plates
Drizzle with caramel and chocolate on top of pie
Top with whipped cream and mint
Finish with a dash of cocoa powder ( Makes one pie )
