DULCE DE LECHE ICE CREAM PIE WITH MOCHA FUDGE SAUCE
Categories Chocolate Dairy Dessert Bake Freeze/Chill Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For crust:
- Preheat oven to 350°F. Blend pecans and sugar in processor until pecans are finely ground. Add cookie crumbs and cinnamon and process to combine. Add butter and blend until moist clumps form. Press crust onto bottom and up sides of 9-inch glass pie dish. Bake until crust is lightly toasted, about 10 minutes. Cool completely.
- For sauce:
- Stir 2 tablespoons boiling water and coffee powder in small bowl until powder is dissolved. Whisk sugar and cocoa in heavy medium saucepan. Whisk in 1 cup cream, corn syrup, and coffee mixture. Add chocolate and butter. Bring to boil over high heat, stirring constantly. Reduce heat to medium and simmer until slightly thickened, stirring occasionally, about 4 minutes. Cool 30 minutes. Stir in 1 teaspoon vanilla.
- Soften 1 pint ice cream at room temperature 15 minutes. Spread evenly over bottom of crust. Drizzle 3 tablespoons sauce over ice cream. Freeze until sauce sets, about 15 minutes.
- Meanwhile, soften remaining 1 pint ice cream at room temperature 15 minutes. Spread evenly atop sauce. Drizzle with 3 tablespoons sauce. Freeze pie until frozen, at least 4 hours. (Sauce and pie can be made 1 day ahead. Cover and refrigerate sauce. Keep pie frozen.)
- Rewarm mocha fudge sauce over low heat, stirring often. Whip 1/2 cup chilled cream, powdered sugar, and remaining 1/2 teaspoon vanilla in medium bowl until peaks form. Transfer to pastry bag fitted with star tip. Pipe rosettes of cream around top edge of pie. Sprinkle with chopped pecans. Cut pie into wedges and serve with sauce.
EASY MOCHA CREAM PIE
This chocolate crust is excellent with a cool no-bake mocha filling. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Combine crushed crackers and 2 tablespoons sugar with melted butter. Using the bottom of a glass, press cracker mixture onto bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until set, 12-15 minutes. Cool completely on a wire rack., Meanwhile, mix cold water and coffee granules until blended. Sprinkle gelatin over coffee mixture; let stand 5 minutes. Microwave chocolate chips and 1/4 cup cream on high until chips are melted; stir until smooth. Stir gelatin into chocolate mixture until smooth. Cool slightly. , Beat cream cheese and remaining sugar until smooth. Gradually beat in remaining cream. Beat in chocolate mixture until blended. Transfer filling to crust. Refrigerate, covered, until set, about 2 hours., If desired, drizzle with caramel and chocolate syrups.
Nutrition Facts : Calories 699 calories, Fat 54g fat (31g saturated fat), Cholesterol 139mg cholesterol, Sodium 400mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 3g fiber), Protein 8g protein.
MOCHA ICE CREAM
Dick McCarty of Lake Havasu City, Arizona shares a recipe for chocolate ice cream that he's enjoyed for over 40 years. "Coffee really enhances the flavor," he assures.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a large heavy saucepan, combine the sugar, cocoa, flour, coffee and salt. Gradually add milk and eggs; stir until smooth. Cook and stir over medium-low heat until mixture is thick enough to coat a metal spoon and reaches 160°, about 15 minutes. Refrigerate until chilled. Stir in the remaining in the remaining ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer's instructions. Refrigerate remaining mixture until ready to freeze. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 71mg sodium, Carbohydrate 30g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
"JAMOCHA" ICE-CREAM PIE
Cool off on summer days with an ice cream pie. The coffee and chocolate filling is fantastic.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h20m
Yield 8
Number Of Ingredients 7
Steps:
- Make Coffee Pat-in-Pan Pie Crust.
- Spread 1 pint of the ice cream in pie crust. Cover and freeze about 1 hour or until firm.
- Spread hot fudge topping over ice cream in pie crust. Carefully spread remaining pint of ice cream over topping. Cover and freeze at least 2 hours until firm but no longer than 2 weeks.
- To serve, let stand at room temperature about 10 minutes before cutting. Garnish with whipped topping and candies just before serving.
Nutrition Facts : Calories 410, Carbohydrate 47 g, Cholesterol 65 mg, Fat 4, Fiber 2 g, Protein 6 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 26 g, TransFat 1 g
MOCHA ALMOND ICE CREAM PIE
A very special dessert that does take some time effort, but is worth it. All of the major food groups here: chocolate, nut, coffee ice cream.
Provided by MNLisaB
Categories Frozen Desserts
Time 5h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare crust by combining softened butter and brown sugar in a medium bowl.
- Beat until fuffy.
- Beat in vanilla and egg yolk.
- Gradually blend in flour until mixture is combined.
- Blend in finely chopped chocolate.
- Press mixture evenly and firmly over bottom and sides of a 9 inch pie pan.
- Pierce bottom in several places with a fork.
- Bake crust in a preheated 375* oven until lighltly browned, about 12-14 minutes.
- Cool in a wire rack at least 30 minutes.
- Prepare filling: Mix almonds, brown sugar and melted butter.
- Add 1/4 cup of the coarsely chopped chocolate and mix lightly.
- Spread half of the softened ice cream in the cooked, cooled crust.
- Sprinkle evenly with half of the almond mixture.
- Cover with remaining ice cream,then remaining almond mixture, then place in freezer.
- Place remaining 1/4 cup coarsely chopped chocolate in top of double boiler over hot (not boiling) water, until melted.
- Stir in salad oil.
- Remove partially frozen pie from the freezer.
- Drizzle melted chcolate over the pie, dribbling from a spoon, or cone of rolled paper to pipe it on.
- Return pie to freezer.
- When top is set,cover with foil and freeze until firm, at least 4 more hours.
- To serve, remove pie from freezer about 30 minutes before cutting.
Nutrition Facts : Calories 644.4, Fat 38.6, SaturatedFat 20.9, Cholesterol 98.7, Sodium 183.2, Carbohydrate 74.3, Fiber 5.4, Sugar 49.5, Protein 10.1
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