Or just pothole pie for short, because that is exactly what this pie looks like before you add the cream. This pie is dark, just like this past winter. The inspiration came first from an actual pothole on my street, and then from a fond family memory. Grandma Emiline from Wiscasset, Maine, always made a refreshing coffee aspic jelly from leftover brew over the holidays. I set out to pay homage to both the pothole and the beloved coffee gelatin. —Sagegreen
dark thin chocolate cookie wafers (Jo-sef gluten free or Nabisco famous work)
instant espresso powder
grated peeled fresh ginger
Saigon cinnamon, optional
unsalted premium butter, melted
dark muscovado sugar, to taste
peel of one Meyer lemon, divided
cold filtered water
hot fairtrade Columbian coffee
finely grated peeled ginger
Muscovado sugar, suggested, to taste
heavy whipping cream
splash of Domaine de Canton, Jameson, Evan Williams Honey Reserve Kentucky liqueur or other whiskey, optional
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.
Bake for 15-20 minutes until set. Let cool and then pop in the freezer for about an hour.
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.
Then pour the chilled gelatin mix into the chilled pie shell. Let set in the fridge for about 3 hours to gel thoroughly.
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.