I made this pie for a dinner I cooked and hosted at The General Muir in Atlanta for my cookbook. It's insanely good. Think of peanut butter mousse pie but on crack. Smooth, nutty, with tons of halva and drizzled with silan, a date syrup.
I made this pie for a dinner I cooked and hosted at The General Muir in Atlanta for my cookbook. It's insanely good. Think of peanut butter mousse pie but on crack. Smooth, nutty, with tons of halva and drizzled with silan, a date syrup.—Danielle Oron
Food52 Review: WHO: Danielle Oron is the tahini-obsessed food blogger behind I Will Not Eat Oysters.
WHAT: A fluffy tahini-swirled mousse piled into a chocolate cookie-crumb crust. Plus halva!
HOW: Fold a sweetened tahini mixture into whipped cream to make the mousse, then pour that mousse over crumbled pieces of halva inside a tart shell made of crushed chocolate wafers.
WHY WE LOVE IT: Things we love: Tahini. Tahini in desserts. Mousse. Chocolate. Cookies. Halva. It's all here—with the added benefit of a bit of espresso, which balances the sweetness of the mousse and the nuttiness of the tahini. Make sure to really pack the crust in tightly and build up the sides well. And if you don't looove super-sweet things, cut back on the powdered sugar just a hair. —CK1
Makes: 9-inch pie
For the crust:
9-ounce package of Nabisco Chocolate Wafers
tablespoons unsalted butter, melted
teaspoon ground Turkish coffee (or espresso powder)
For the filling:
cups heavy cream
teaspoon cream of tartar
cup sesame paste (raw tahini)
cups powdered sugar
teaspoons vanilla bean paste
cup heavy cream
10.5-ounce package plain or vanilla halva
Black sesame seeds for garnish
Maldon salt, for garnish
Silan (date syrup), to serve
For the crust:
- Preheat the oven to 350° F (175° C).
- In a food processor, pulse the chocolate wafers until finely ground. Make sure there aren’t any large pieces.
- Combine with the melted butter, Turkish coffee, and salt.
- Press the mixture into a 9-inch pie/tart pan with removable bottom. Pack it tightly! I use a measuring cup to press it into the sides. It helps create a nice shell.
- Place the shell in the freezer for 10 minutes.
- Bake on a sheet pan for 10 minutes. Allow to cool to room temperature and place it in the fridge until you’re ready to fill it.
For the filling:
- Place the 2 cups of heavy cream and the cream of tartar in the bowl of an electric mixer fitted with whisk attachment.
- Whisk the cream on medium at first and then up to high until medium peaks form. Don’t over-whip the cream!
- Transfer the whipped cream into a different bowl. Change to a paddle attachment on the mixer—no need to clean the bowl!
- Place the sesame paste, powdered sugar, vanilla bean paste, and salt in the mixer bowl. On low, mix until it starts to come together.
- While the mixer is running, SLOWLY drizzle in the heavy cream (1/4 cup). If you do this too quickly, or if the mixer is on too high, the mixture will separate! It will be pretty difficult to bring it back together, so make sure you do this slowly!
- Fold in, by hand, 1/3 of the whipped cream mixture into the sesame mixture. Be a bit aggressive with this first addition to lighten the sesame mixture.
- Once almost combined, add an additional 1/3 of whipped cream to the mixture and continue folding, gently this time.
- Add the remaining 1/3 and fold until JUST COMBINED. Streaks of white are okay!
- Take the shell out of the fridge and carefully pop it out of its pan, setting it on your serving plate.
- Break up half of the halva with a fork and scatter evenly along the bottom. Top with the mousse mixture and spread it over the halva.
- Set the pie in the fridge for at least 4 hours to set.
- Sprinkle with sesame seeds and Maldon salt. Slice, garnish with more halva, drizzle some silan over the top, and enjoy! This pie will keep, refrigerated, for up to 2 days.