RoadKill Pie

The first time Tom and I went to Alisons place to record, she told us she had made dessert. Alison went to the kitchen to serve us up a plate. When Alison returned she presented us with what she calls ‘Roadkill pie’, her staple and a family favourite. It looked just as it sounds. It was squashed  and misshaped, resembling a chicken that didn’t quite cross the road. Tom and I exchanged glances as we simultaneously dipped our forks into the crumbled pie. It tasted DIVINE. Roadkill pie is more than a dessert. It’s a movement, an idea, a revolution. It represents the underdog, the out of shape boxer that goes the distance and stands victorious. It’s an idea fronted by a mother backed onto a corner, fighting for her daughters memory. 

Jamie

So by request from BVR listeners here it is. The recipe for ‘Road Kill Pie’, by Alison. 

ROADKILL PIE (not really made from roadkill)

INGREDIENTS

Base

1 x 250g packet plain chocolate biscuits, crushed (crackers in the U.S.)

100gm    butter melted

Mix together well then press into base of springform pan.  Refrigerate.

Filling

500g        PHILADELPHIA Block Cream Cheese, softened

1/2 cup   caster sugar

2 tblspns Creme de Menthe (optional)

3 tspns     gelatine, dissolved in 1/4 cup boiling water (cool for 5 mins before using in recipe)

2 x 35g bars Peppermint Crisp, finely chopped

3/4 cup    cream, lightly whipped

Beat cream cheese and sugar in electric mixer until smooth.  Add gelatine mixture and Creme de Menthe if using.  Beat until well combined.  Fold in Peppermint Crisp pieces then whipped cream until combined.  Refrigerate again.

Topping

300ml whipping cream

Hershey's Chocolate syrup.

Whip cream until soft peaks are forming.  Add syrup to taste (I use a lot).  Continue to whip to stiff peaks.  Spread or pipe on top of cheesecake.  Add 1 more smashed Peppermint Crisp bar to decorate.

Keep refrigerated or it all mushes together, thus the name.  Enjoy!

ALISON