It’s a dangerous game, baking at home. Cookies are one thing- they tend to last a fairly long time (and sometimes I like to freeze them and eat them cold) and I can always bring extras into the office for hungry and desperate coworkers. I can integrate breads and breakfast items into my daily life with only minimal excuses (a muffin doesn’t create THAT much guilt, and homemade bread for the weekend’s egg sandwiches can be life-changing). But cakes and pies- it’s tougher to find a good reason to make them for no occasion in particular, knowing I’ll eat half of one in a single week.

But when it’s a fake holiday like Pi Day, one that’s ready-made for Instagram, sometimes you have to roll up your sleeves and get out your pie dish.

Of course, to add to this mix of issues, I only realized Pi Day was around the corner after I’d already planned out the weekend’s cooking projects (yes, this is something I definitely do every Thursday!), so I wanted to try and keep things simple if I could. And I just wasn’t in the mood to make pie dough. Also, it’s an awkward time of year to make a pie- I want my crust filled with the peaches and plums of summer or the spiced pumpkin and apples of fall. And so, I decided to take an unorthodox route and instead make an “icebox” pie with the flavors of tiramisu, because who doesn’t love tiramisu?

This is a really easy recipe, and such a fun play on a classic dessert. The crust is crushed ladyfingers, made the same way you’d put together a graham cracker crust. The pudding filling is deeply flavored with coffee- both espresso and coffee extract, which I didn’t know existed and had to go to 3 stores to find (Sur la Table on 57th St. for the win!). And the topping is mascarpone whipped with sugar, just like what you’d find in tiramisu filling.

Is this pie better than the original tiramisu? Probably not, but it’s a different beast altogether. It has great texture and all the familiar, delicious flavors- the perfect combination of something old and something new.

Print
Tiramisu Icebox Pie

Category: Desserts

Servings: Serves 8

Ingredients

    For the Crust:
  • 2 1/4 cups crushed crisp ladyfingers (about 18 ladyfingers)
  • 1/4 cup milk powder
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon fine sea salt
  • 1/4 cup unsalted butter, melted
  • 1/4 cup heavy cream
    For the Filling:
  • 1 (1/4-ounce) envelope powdered gelatin
  • 1 1/4 cups whole milk, divided
  • 1 cup (8 ounces) unsalted butter, softened
  • 1/3 cup cream cheese, softened
  • 1 teaspoon vanilla bean paste or 1 vanilla bean, seeds scraped
  • 1 teaspoon coffee extract
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon instant coffee granules
  • 1 cup granulated sugar, divided
  • 4 large eggs
    For the Topping:
  • 1 cup mascarpone cheese
  • 3 tablespoons powdered sugar
  • 2 tablespoons heavy cream

Instructions

  1. Preheat oven to 300°F. Whisk together crushed ladyfingers, milk powder, sugar, and salt in a medium bowl until combined. Add butter and cream; stir until the crumbs are evenly moistened. Press crumb mixture into the bottom and up sides of a lightly greased 9-inch fluted round tart pan with removable bottom.
  2. Bake crust until surface feels dry, about 10 minutes. Cool crust completely on a wire rack, about 30 minutes.
  3. Sprinkle gelatin over 1/4 cup of the milk in a small bowl; let stand 1 minute. Combine gelatin mixture, butter, cream cheese, vanilla bean paste, coffee extract, and salt in a large bowl. Set aside.
  4. Combine instant coffee, 1/2 cup sugar, and remaining 1 cup milk in a small heavy-bottomed saucepan. Cook over medium, stirring occasionally, until sugar dissolves.
  5. Whisk together eggs and remaining 1/2 cup sugar in a medium bowl until smooth. Gradually add 1/2 cup hot milk mixture to egg mixture, whisking constantly. Pour egg mixture into saucepan with remaining milk mixture, and stir to combine. Bring to a boil and cook, stirring constantly, about 3 minutes; remove from heat.
  6. Pour hot custard over gelatin mixture, and whisk until butter has melted. Using an immersion blender, process until silky smooth and emulsified, about 30 seconds. Press plastic wrap directly onto surface of custard, and chill until custard is cold and set, about 3 hours.
  7. To make the mascarpone topping, combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Beat, starting on low speed and gradually increasing speed, until mixture is light and fluffy, about 1 minute. Refrigerate in an airtight container until ready to use, up to 3 days.
  8. Spoon chilled filling mixture into crust. Using an offset spatula, smooth surface. Press plastic wrap directly onto surface of custard and chill until completely set and sliceable, at least 2 hours. To serve, top each slice with a dollop of whipped mascarpone.

Notes

https://www.thekitchenchronicles.com/2018/04/11/tiramisu-icebox-pie/