Peerless Pier Pie Recipe

Lightly grease a 9-inch (23 cm) removable-bottom tart pan or springform pan. Place cookies in a food processor and pulse to fine crumbs (or place in a zip-top bag and crush with a rolling pin).

Transfer crumbs to a bowl and stir in granulated sugar and fine salt. Pour in melted butter and stir until crumbs are evenly moistened and hold together when pressed.

Press the crumb mixture evenly over the bottom and about 1/2 inch up the sides of the prepared pan, creating a compact crust. Use the bottom of a measuring cup for a smooth finish.

Freeze the crust while you prepare the other components, at least 20 minutes (or refrigerate 30 minutes) to firm up.

Place chopped bittersweet chocolate in a heatproof bowl.

Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer; do not boil. Remove from heat and pour over the chocolate. Let sit 1 minute.

Whisk the mixture until smooth and glossy. Stir in corn syrup (or honey), butter, and a pinch of salt until fully incorporated. Let cool to room temperature, then refrigerate if you need it thicker. Warm slightly before assembling if it becomes too firm.

Preheat a small skillet over medium heat. Add 1 tsp butter and let it melt and foam.

Add the sliced/slivered almonds and toast, stirring frequently, until fragrant and light golden, about 3–5 minutes. Remove from heat and immediately transfer to a plate to stop cooking. Sprinkle with fine sea salt and let cool.

Chill a medium bowl and beaters (or whisk) in the freezer for 10 minutes for best volume.

Pour cold heavy cream into the chilled bowl. Add confectioners' sugar and vanilla. Whip by hand or with a mixer on medium-high until soft peaks form, about 3–4 minutes. Do not overwhip; stop at stable, billowy peaks. Refrigerate until assembly.

Remove ice cream from the freezer 5–10 minutes before assembling so it softens slightly for easier spreading. If you used plain chocolate and plan to make espresso ripple, stir the dissolved espresso into one quart of chocolate ice cream to create espresso-chocolate ice cream before chilling briefly to re-firm slightly.

Spoon half of one flavor (about 1 pint) over the chilled crust and smooth into an even layer with an offset spatula or the back of a spoon. Dab and level carefully to avoid disturbing the crust.

Spoon about half of the prepared chocolate sauce (warmed so it is pourable but not hot) over the first ice cream layer and use the spatula to distribute a thin, even layer. Return to freezer 10 minutes to firm slightly.

Spoon the remaining pint of the other ice cream flavor over the sauce, gently smoothing to an even layer. If you like stripes, dollop alternating spoonfuls and swirl lightly with a skewer. Drizzle remaining chocolate sauce over top layer.

Cover the pie tightly with plastic wrap or foil and freeze until firm, at least 4 hours or overnight for best texture.

Remove the pie from the freezer 8–10 minutes before serving to allow it to soften slightly for easier slicing.

Run a sharp knife under hot water, dry it, and make clean slices through the pie. Plate individual slices.

Top each slice with a generous dollop of the freshly whipped cream, a drizzle of warmed chocolate sauce (if desired), and a sprinkle of toasted almonds.

Store any leftover pie covered in the freezer for up to 2 weeks. Thaw 10–15 minutes before serving.