As Sweet As Paradise

30 years ago I spent time in the Hawaiian Islands ~ The place is Heaven on Earth. 

I lived on the North Shore for a couple of years at a place called Kaaawa (pronounced  ~      Kar - AR - va). Yes, the spelling is correct. This is one of many unusual names given to a place in the Hawaiian Islands. A natural rock formation in the shape of a lion sat on top of the mountain behind where I lived. Locals named it "The Crouching Lion".

The locals were friendly and taught me about their culture. One day, I found a beautiful lagoon and went swimming. I wondered why nobody was there. Locals called me a crazy white girl or Howlie. "Why?" I asked. They replied,"Hammerhead sharks give birth in that lagoon!". Luckily for me, they weren't hungry that day!!!!

During my time I visited two other islands ~ The Big Island and  Maui. I remember staying at Kona on the Big Island of Hawaii. I discovered a wooden jetty or dock where fishing boats pulled in and weighed the Giant Marlin that people caught. I was amazed and sad at the same time wondering, how old are these fish?

In Kona, I had dinner at a great little restaurant. It had ceiling fans connected with a pulley system. It might have been old fashioned, but it worked well in the humid conditions. Can't remember the name of the restaurant, but do remember a great pie I had for desert. Kona Coffee Pie, YUM!

I'd like to share my version with you....

Bernadette's Coffee Pie ~ The Easy Way!

There are three layers to this pie

Base Layer - Biscuit layer
Middle Layer - Coffee or vanilla ice cream 
Top Layer - Chocolate mousse

Ingredients

Plain chocolate biscuits, 1 x 250g packet

Melted margarine or butter, 100g

Good quality coffee ice cream, 1 litre. If you don't like coffee ice cream, vanilla works just as well.

1 x 200g packet of  chocolate mousse (The brand I use is White Wings) 

Milk for mousse, about 1 and 1/3 cups 

Grated Dark Lint chocolate for decoration.

Method

Put biscuits into a plastic bag, secure end and break up with a rolling pin until like bread crumbs. Melt the butter, place into a bowl, then add the biscuit mixture. Place biscuit mixture into a high sided buttered pie dish spreading the mixture evenly on bottom and sides. Place in fridge to set.

Take the ice cream out of the freezer and allow to soften. Make the chocolate mousse according to the instructions on the packet. Once mousse is made, place in fridge.

Finally, ice cream should be soft enough. Place on top of the biscuit mixture (you may not need all the ice cream because you must leave room for the mousse to go on top) then back into the freezer.

When firm, evenly spread the mousse mixture over the ice cream and return to freezer to set.

Before serving sprinkle with grated chocolate over the top of pie.

Don't worry about mousse being frozen, it works with this recipe.

When slicing, cut with a hot knife. Place knife into boiling water for a few seconds before cutting.

Serve with whipped cream if you wish.