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The Pie Abides

Recipe By: Helen Fields
Year Submitted: 2018
Winner Third Place


1-1/2 cups shortbread cookie crumbs
1 tablespoon granulated sugar
4 tablespoons melted butter
1 tablespoon chicory liqueur
1 (14 ounce) can sweetened condensed milk
4 egg yolks
6 tablespoons coffee liqueur
2 teaspoons unflavored gelatin
2 tablespoons vodka
2 tablespoons water
6 ounces mascarpone cheese
2-1/4 cups heavy whipping cream, divided use
1/4 cup confectioners€™ sugar
1 package whip cream stabilizer
Chocolate covered espresso beans, as desired for garnish.


Preheat oven to 350 degrees F.

In a medium bowl, stir together cookie crumbs, sugar, butter, and chicory liqueur until well mixed. Press mixture evenly into bottom and up sides of deep dish 9-inch pie dish. Bake 10 minutes; remove to rack and cool completely.

Put sweetened condensed milk, egg yolks, and coffee liqueur into the top of a double boiler. Whisk and cook until it thickens enough to coat the back of a spoon; 7-8 minutes. Cool custard slightly in refrigerator.

Sprinkle gelatin over vodka and water. Let sit 5 minutes to soften. Then heat in microwave about 30 seconds until gelatin is melted. Stir into custard.

In a medium bowl beat mascarpone cheese until smooth. Add 1 cup whipping cream and continue beating until soft peaks form. Fold into custard. Put mixture into prepared pie shell and refrigerate 4 hours.

In a medium bowl beat together remaining 1-1/4 cups whipping cream, confectioners€™ sugar, and stabilizer until stiff peaks form. Spread or pipe as desired over top of pie. Place espresso beans on top as desired for garnish.

Pie is ready to serve, or cover loosely and refrigerate.

€œThe Dude abides,€