Frozen puddle in the middle of a pothole pie

By • March 7, 2011 • 28 Comments

11 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Or just pothole pie for short, because that is exactly what this pie looks like with the sheen of the gelatin before you add the cream. This pie is dark, and so has been this winter. But the inspiration comes from a very bright spot. Grandma Emiline from Wiscasset, Maine, always made a refreshing coffee aspic jelly from leftover brew over the holidays. With this in mind I set out to create a pie interpretation of this beloved coffee gelatin. The discovery of Evan Williams Honey Reserve Kentucky liqueur made with extra-aged bourbon infused with real honey adds a lovely spike. Using whatever whiskey you might like, this can be a solid form of an Irish coffee. Hey, it's close to St. Patrick's Day, isn't it? This may be my Irish blood talking. The ginger Domaine de Canton is another great option for a spike. This pie might look a little dark and scary, but I have enjoyed two pieces. Is that wrong, or just odd? In any case, there is a lot of caffeine in this pie. You will be wakeful to see spring roll in after a slice. Warning: don't try sampling this at home just before bedtime. It is best in the late afternoon. This keeps well: After 4 days the crust has softens without becoming soggy.Sagegreen

Makes 1 pie

  • 4.5 ounces dark thin chocolate cookie wafers (Jo-sef gluten free or Nabisco famous work)
  • 1 tablespoon instant espresso powder
  • 1/2 tablespoon grated peeled fresh ginger
  • 1/2 tablespoon Saigon cinnamon
  • 6 tablespoons unsalted premium butter, melted
  • 1-2 tablespoons dark muscovado sugar, to taste
  • peel of one Meyer lemon, divided
  • 1/2 ounce unflavored gelatin
  • 1 ounce cold filtered water
  • 15 ounces hot fairtrade Columbian coffee
  • 1 teaspoon finely grated peeled ginger
  • @1/3 cups Muscovado sugar, suggested, to taste
  • 4 ounces heavy whipping cream
  • splash of Domaine de Canton, Jameson, Evan Williams Honey Reserve Kentucky liqueur or other whiskey, optional
  • shavings of dark chocolate or other garnish
  1. Preheat oven to 350 degrees. Crush the wafers using a wooden masher or food processor. Add the espresso powder, ginger, cinnamon and 1 or 2 tbl. sugar. Distribute these evenly in with the crushed wafers. Pour the melted butter into the mix and stir. Press the mix into a pie plate.
  2. Bake for 15-20 minutes until set. Let cool and then pop in the freezer for about an hour.
  3. Add half the lemon peel to the hot coffee. Sprinkle the gelatin onto the cold water; let sit for 5 minutes. Then whisk in hot coffee until the gelatin completely dissolves. Stir in the sugar, to your desired level of sweetness. The more sugar, the softer the gelatin. Of course you could be devilish and spike the coffee at this point with your favorite whiskey, or ginger cognac but you decide. Let cool. Chill in the refrigerator for about an hour.
  4. Then pour the chilled gelatin mix into the chilled pie shell. Let set in the fridge for about 3 hours to gel thoroughly.
  5. Whip the cream until soft peaks form. Add a little splash of the liqueur (or your choice of whiskey) to the cream if desired. Chill until serving. When ready to serve, plate the pie slices. Add dollops of the cream. Garnish with cut lemon peel, shavings of chocolate or pinch of spice.
Jump to Comments (28)

Comments (28) Questions (0)

Default-small
Default-small
186003_1004761561_1198459_n

almost 4 years ago dymnyno

I think that this is the most unique and creative recipe of all. And, it sounds delicious! I love your picture...it really piqued me into reading the recipe.

Bike2

almost 4 years ago Sagegreen

Thank you so much for the compliment, dymnyno. If you were faced with such a barage of potholes, one right after the other, you may well be driven to such crazy lengths. I photographed them just over the course of a few days, missing some of the best match photo ups...they change overnight! The pie aged very well over the week I might add!

186003_1004761561_1198459_n

almost 4 years ago dymnyno

I know the feeling! Diamond Mountain Road is a disaster! The patch crew comes about once a week to turn the potholes into speedbumps!

Img_7818

almost 4 years ago EmilyC

This, hands-down, is the most interesting photo that anyone has submitted to this contest, and I mean that in a good way! I love that your grandma's aspic inspired the pie.

Bike2

almost 4 years ago Sagegreen

Thanks, EmilyC. It was on my way to work this morning that I spied the mud puddles that looked just like cafe au lait when I decided to change the options for this recipe to include half and half for the coffee gelatin, not just black coffee.

399571_2853636453848_1694221275_n

almost 4 years ago TiggyBee

Sagegreen, you are adorable!

Bike2

almost 4 years ago Sagegreen

Aww, thanks, TiggyBee!

Mrs._larkin_370

almost 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I'm always impressed with your creativity! This sounds fabulous. Cream and sugar for me, please. The photo is great!

Bike2

almost 4 years ago Sagegreen

Thanks, mrslarkin. I just changed my recipe to include the ways folks most prefer their coffee!

Checker

almost 4 years ago checker

Off topic, but related... On the rare occasion that I find myself at a makeup counter I have a great time standing there reading the names of lipsticks. They are so funny, and I always wonder how they get their names. Your recipe page feels a bit like that, and I am having so much fun reading through it.

Bike2

almost 4 years ago Sagegreen

Thank you so much, checker. In fact I choose lipstick colors often by the names! This week I am trying to come up with the appropriate name to either look or taste.

Me

almost 4 years ago TheWimpyVegetarian

This looks so creatively wonderful - so you!! I've gotta try it. And I LOVE the name.

Bike2

almost 4 years ago Sagegreen

Thanks, CS. It is a pretty simple pie. Hope you try it and let me know what you think.

Newliztoqueicon-2

almost 4 years ago Lizthechef

Somehow, I missed this - so creative! Love it!

Bike2

almost 4 years ago Sagegreen

Thanks, Liz. I really like the taste! My neighbors thought I was photographing potholes to complain to our town.

Birthday_2012

almost 4 years ago luvcookbooks

Meg is a trusted home cook.

it's another oh my! i luv jell-o (it's quite beautiful) and gelatin recipes to make something that tastes better than jell-o from a box. also luv the play on words and have been busy cooking with whiskey since making the Autumn Cocktail from @food52 this fall. Last made Caramel Sauce with Single Malt Whiskey two weeks ago and then sat with friends and small tumblers of whiskey after the ice cream with caramel sauce, bittersweet chocolate sauce and a few grains of fleur de sel, sugar cookies on the side.

Bike2

almost 4 years ago Sagegreen

Thanks, luvcookbooks! I have been photographing potholes trying to find the best match. This really tastes good, too. I have an unspiked pie to finish. I had one piece with the sun shining through that was a gorgeous amber shadow. Btw I got a new piece accepted in a show at the Williamsburg Art and Historical Center with an April 23rd opening!

Summer_2010_1048

almost 4 years ago Midge

You are covering the landscape! This is great sagegreen.

Bike2

almost 4 years ago Sagegreen

Thanks, Midge. It is my landscape architecture background. This captures my real world of late winter here. Love all your scrumptious tarts this week!

Chris_in_oslo

almost 4 years ago Greenstuff

Chris is a trusted source on General Cooking

I have heard that landscape architects are remarkably creative cooks, who like to get together and show what they've all come up with. You are proving that right! Incredibly cool. Besides the landscape, I love the idea of coffee aspic--I think we could all find a lot of uses for that.

Bike2

almost 4 years ago Sagegreen

Thanks, Greenstuff. We do have pretty great potlucks in my department! And I love coffee aspic, black, no sugar.

Bike2

almost 4 years ago Sagegreen

The new photos are uploaded. Winter this season can be pretty ugly.

Img__631-1_(1)

almost 4 years ago thirschfeld

love it!

Bike2

almost 4 years ago Sagegreen

Thanks, Tom! I am honored. It is kinda different. Tomorrow I may upload a photo of the pothole and the pie, side by side, esp, if it goes below freezing tonight.

Gator_cake

almost 4 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yum! Irish coffee pie!

Bike2

almost 4 years ago Sagegreen

Thanks for noticing this! It is probably best described as Irish coffee jello pie, bit it looks just like the pot holes I walk over on my way to work. I do like the pie rendition!

Bike2

almost 4 years ago Sagegreen

but it looks...meant to type (not bit).