COFFEE ICE CREAM PIE
Only six ingredients and no baking required! Here's a frosty treat for a hot summer's day.
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h35m
Yield 8
Number Of Ingredients 7
Steps:
- In medium bowl, mix crushed chocolate wafers, butter, coconut and chopped cashews. Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes. Carefully spoon softened ice cream into chilled crust. Cover and freeze about 2 hours or until firm.
- Top individual servings with fudge topping; garnish with whole cashews. Cover and freeze any remaining pie.
Nutrition Facts : Calories 520, Carbohydrate 61 g, Cholesterol 55 mg, Fat 4 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 41 g, TransFat 1 1/2 g
COFFEE ICE CREAM PIE RECIPE
A crunchy Oreo cookie crust with coffee ice cream filling and chocolate syrup to top it off. Coffee ice cream pie is a family birthday favorite here!
Provided by Becca Ludlum
Categories Dessert
Time 30m
Number Of Ingredients 3
Steps:
- Grease a pie plate or cake pan.
- Mix together crushed Oreos with melted butter, then spread it in the pie plate. (Make sure to coat the sides and bottom evenly, so it's easier to cut)
- As the ice cream is defrosting on the counter, stick the crust in the freezer.
- Set a timer for 20 minutes. Stay away from the Oreos that are left.
- When the timer goes off, scoop the ice cream into the Oreo crust. If the ice cream is still hard, put it in the microwave for 30 seconds or so.
- Top with Magic shell or Hershey's syrup.
Nutrition Facts : Calories 6645 kcal, Carbohydrate 640 g, Protein 86 g, Fat 419 g, SaturatedFat 234 g, Cholesterol 1259 mg, Sodium 4302 mg, Fiber 19 g, Sugar 447 g, ServingSize 1 serving
ICE CREAM PIE
This ice cream pie can be kept in the freezer for several days, allowing you to sneak delicious little wedges whenever the need arises! And boy, oh, boy...will the need ever arise. Trust me.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h25m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- Make the crust: Preheat the oven to 350 degrees F.
- Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.
- Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.
- Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)
- Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.
- Change Things Up!
- Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.
- Use any combination of ice cream flavor and candy/nut you'd like!
COFFEE ICE CREAM PIE WITH OREO COOKIE CRUST
This cool and creamy coffee ice cream pie has a chocolate crust and layers of coffee ice cream, dark chocolate, and coffee whipped cream.
Provided by Linda Warren
Categories Dessert
Time 2h20m
Number Of Ingredients 9
Steps:
- Crush cookies in food chopper, blender or place in large ziploc bag and crush with rolling pin.
- In a small bowl, combine crushed cookies and melted butter.
- Press into a 9"-10" deep pie plate and freeze. I usually leave mine in a minimum or 30 minutes.
- Remove ice cream from freezer and leave out until softened then spread ice cream on crust and freeze again. Usually the ice cream takes about an hour or so to freeze again.
- Break up chocolate and place in microwave safe dish. Melt in 30 second increments, stirring in-between until smooth.
- Stir chocolate and evaporated milk together until well blended.
- Pour over ice cream layer and freeze again.
- In a large mixing bowl, combine whipping cream, kahlua and sugar and beat until soft peaks form. Make the whipped cream right before serving the first time.
- Remove pie from freezer approximately 10-15 minutes prior to serving to make it easier to cut. Spread whipped cream on top of pie and sprinkle crushed espresso beans or chopped nuts around edge.
- After serving, return and store in freezer.
Nutrition Facts : Calories 557 kcal, Carbohydrate 51 g, Protein 7 g, Fat 36 g, SaturatedFat 21 g, Cholesterol 85 mg, Sodium 267 mg, Fiber 3 g, Sugar 36 g, ServingSize 1 serving
COFFEE LIQUEUR ICE CREAM PIE
Steps:
- Preheat oven to 350 degrees F.
- Combine crushed cookie wafers with melted butter and press onto bottom and up sides of a 9-inch pie pan. Bake in oven for 10 minutes. Let cool.
- Combine softened ice cream and 5 tablespoons coffee-flavored liqueur using a stand mixer or hand mixer until creamy. Fill pie crust with ice cream mixture, cover with plastic wrap and place in freezer for 3 to 4 hours.
- Whip heavy cream with powdered sugar until soft peaks form. Top frozen pie with whipped cream. Refreeze for 1 hour.
- Combine remaining tablespoon of coffee-flavored liqueur with hot fudge sauce, drizzle over top of pie and serve.
CHOCOLATE AND COFFEE CREAM PIE
Steps:
- For the filling: Heat the cream in a medium saucepot over medium-low heat. When hot, whisk in the corn syrup, butter, coffee liqueur, vanilla and chocolate. Mix until all the ingredients are fully incorporated into the cream and the mixture is smooth and silky. Remove from the heat and pour into the prepared chocolate cookie crust. Place in the refrigerator until completely cooled and set, about 1 hour.
- For the topping: In a large chilled metal bowl, combine the cream, chocolate hazelnut spread, instant espresso, sugar and vanilla. Whip with a hand mixer until stiff peaks form.
- To assemble: Place the coffee whipped cream topping on top of the filling. Smooth out with a spatula so that all the filling is completely covered with the topping. Place in the refrigerator until ready to serve. When ready to serve, top with chocolate puffed rice, slice and serve.
TOFFEE ICE CREAM PIE
"This is my sister's recipe, but I modified it to save time in the kitchen. No doubt about it, you'll want a second serving." Janell Greisen - San Dimas, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine ice cream and crushed candy; spread into crust. Cover and freeze until firm., In a small saucepan, melt chocolate chips and butter over medium-low heat. Add confectioners' sugar and evaporated milk; cook and stir for 4-5 minutes or until thickened. Remove from the heat; stir in vanilla. Cut pie into slices and drizzle with sauce.
Nutrition Facts : Calories 496 calories, Fat 27g fat (14g saturated fat), Cholesterol 51mg cholesterol, Sodium 226mg sodium, Carbohydrate 63g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.
CREAMY COFFEE PIE
It's easy to stir mini marshmallows, mini chocolate chips and crushed sandwich cookies into coffee ice cream to create this irresistible frozen dessert. -Cherron Nagel, Columbus, Ohio
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Combine 1-1/4 cups crushed cookies and butter. Press onto bottom and up the sides of a 9-in. pie plate. In a large bowl, combine ice cream, marshmallows, chocolate chips and remaining crushed cookies. Spoon into crust. Freeze for 30 minutes. , Spread whipped topping over pie. Drizzle with caramel and hot fudge toppings. Freeze, covered, overnight. May be frozen up to 2 months. Remove from freezer 10-15 minutes before cutting. If desired, serve with additional cookies.
Nutrition Facts : Calories 528 calories, Fat 30g fat (17g saturated fat), Cholesterol 40mg cholesterol, Sodium 265mg sodium, Carbohydrate 63g carbohydrate (47g sugars, Fiber 3g fiber), Protein 5g protein.
COFFEE ICE CREAM PIE
I must admit, I have never eaten this pie as I do not like coffee but this is hubby's favorite dessert. Since the kids and I do not like coffee, he gets the whole pie for himself :) Cooking time does not include freezing time. Adapted from Simple & Delicious.
Provided by bmcnichol
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate and butter.
- Stir in milk and sugar.
- Bring to a boil, stirring constantly.
- Cook and stir until thickened.
- Remove from the heat and cool completely.
- Spoon ice cream into crust.
- Stir sauce and spread over ice cream.
- Top with whipped topping and sprinkle with pecans.
- Freeze until firm.
- Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 469.5, Fat 31.8, SaturatedFat 17.1, Cholesterol 31.9, Sodium 270, Carbohydrate 46.2, Fiber 2.3, Sugar 33.1, Protein 5.4
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