MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lalla Rookh Pie
Categories: Pies, Pastry, Booze, Nuts
     Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
     3 oz Unsalted butter; more for
          - greasing
     6 oz English-style digestive
          - biscuits; such as McVitie
          +=OR=+
    12    (3") graham crackers
     2 oz Toasted walnut halves
          +=PLUS=+
     8    Walnut halves; garnish
     2 oz Sugar
       pn Kosher salt

MMMMM---------------------FILLING & TOPPING--------------------------
 1 1/2 qt Store bought vanilla ice
          - cream
   1/2 c  Dark rum or Cognac
     1 c  Heavy cream
     2 tb Confectioners' sugar
 1 1/2 ts Instant espresso powder
          +=DISSOLVED IN=+
     2 ts Heavy cream
   3/4 ts Vanilla extract
          Bittersweet chocolate
          - shavings; garnish

 To a small pot over medium heat, add the butter and cook, using a
 wooden spoon to stir frequently, until the foam subsides and the
 butter begins to brown, with specks of darker brown collecting at the
 bottom of the pan, 5 - 6 minutes. Remove from heat and continue
 stirring to cool slightly and stop the cooking. Set aside to cool to
 room temperature.

 Set an oven (with one of its racks positioned in the center) @
 300°F/150°C.

 To a food processor, add the walnuts and pulse to chop finely.
 Transfer the nuts to a medium bowl. Add the biscuits to the food
 processor, pulse them until finely chopped, and transfer them to the
 bowl as well. Add the sugar and salt and stir well to combine then
 add the browned butter, mixing until the dry ingredients are
 thoroughly moistened. Lightly butter a 9" glass or aluminum pie
 plate. Transfer the crumb mixture to the pie plate, then use your
 fingertips to press it into an even layer, working the mixture into
 the corners of the plate and evenly up the sides. Cover the crust
 with a piece of plastic wrap and use the bottom of a measuring cup or
 glass to smooth and compress the crumbs into place. Transfer to the
 freezer until the dough is firm and set, at least
 15 minutes or overnight.

 Retrieve the pie shell from the freezer, place it on a large baking
 sheet, remove the plastic film, then immediately transfer to the oven
 and bake until just set and lightly browned, 12 - 14 minutes. Set
 aside to cool completely.

 Meanwhile, soften the ice cream: Transfer the container from the
 freezer to the fridge and allow it to soften slightly, about 20
 minutes. When the crust is cooled, use a large silicone spatula to
 fill the pie plate, gently smoothing the ice cream in place without
 breaking apart the crust. Cover the pie with plastic wrap and return
 it to the freezer until the ice cream is firm but still scoopable, 15
 - 20 minutes.

 Retrieve the pie from the freezer and remove the plastic wrap. Use a
 long knife to score the surface into 8 equal portions. Starting 1"
 from the edge of the pie, use a melon baller or small scoop to hollow
 out eight 1" holes, (without going to the very bottom of the pie) one
 per portion. Re-cover the pie with plastic wrap and return the pie to
 the freezer until the ice cream is completely firm about 1 hour.

 To a large chilled bowl of a stand mixer fitted with the whip
 attachment, add the heavy cream and confectioners' sugar and beat
 until thickened. Add the dissolved instant espresso powder and vanilla
 extract, beating just until the mixture thickens and holds soft peaks.
 Finish whisking the cream to stiff peaks by hand, being careful not to
 overwhip. Cover the cream and refrigerate until ready to serve.

 To serve the pie. Measure the rum or Cognac into a liquid measuring
 cup with a spout. Retrieve the pie from the freezer and remove the
 plastic wrap. If necessary, use the melon baller to make distinctive
 hollows- sometimes the ice cream softens and needs a little
 definition. Carefully fill each hollow with 1 tablespoon of the
 liquor, taking care not to overfill. Place a walnut half at the crust
 edge of each portion so you will know where to slice the pie.
 Retrieve the whipping cream from the refrigerator and cover the top
 of the pie with the cream. Garnish the pie with chocolate shavings
 and additional toasted walnuts. Use a hot knife to slice carefully,
 transfer to rimmed dessert plates or small, shallow bowls, and serve
 immediately. Cover and freeze any leftovers for up to 3 days.

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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