FROSTY COFFEE ALMOND PIE
Looking for a frozen dessert? Then check out this delicious coffee almond pie recipe.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h40m
Yield 8
Number Of Ingredients 5
Steps:
- Mix crushed cookies and butter until well blended. Press on bottom and up side of ungreased pie plate, 9x1 1/4 inches. Freeze about 15 minutes or until firm.
- Carefully spread ice cream evenly in crust. Sprinkle with almonds. Freeze about 3 hours or until firm.
- Remove pie from freezer about 10 minutes before serving. Serve with hot fudge sauce. Store covered in freezer.
Nutrition Facts : Calories 470, Carbohydrate 60 g, Cholesterol 35 mg, Fiber 4 g, Protein 7 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 360 mg
ALMOND BUTTER PIE WITH CHOCOLATE SALTINE TOFFEE CRUST
This is no ordinary pie crust: Inspired by the holiday classic saltine toffee candy (saltine crackers dipped in caramel and chocolate), it is crunchy, slightly coconutty, salty and sweet. The creamy no-bake almond butter filling is the ideal match.
Provided by Food Network Kitchen
Categories dessert
Time 7h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Mix together the oil, granulated sugar, crushed saltines and 1/2 cup water in a large bowl. Press into the bottom and all the way up the sides of a 9-inch deep-dish pie dish. Chill for 15 minutes. Bake the crust until golden, about 25 minutes. Let cool completely.
- Meanwhile, microwave the chocolate in a medium microwave-safe bowl in 30-second intervals, stirring after each, until melted and smooth, about 2 minutes. Set aside 2 tablespoons in a small bowl.
- Drizzle the crust with the caramel sauce, then the remaining melted chocolate. Refrigerate while you make the filling.
- Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Beat the almond butter and cream cheese in a second medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and beat until smooth. Fold in the whipped cream until just combined.
- Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Drizzle the reserved chocolate in a lacy pattern around the edge of the pie and decorate with the sliced almonds. Chill until set, 6 hours and up to overnight.
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.
MOCHA-ALMOND FUDGE PIE
Provided by Molly McCarty
Categories Food Processor Chocolate Dessert Bake Freeze/Chill Kid-Friendly Fall Bon Appétit Washington Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F. Finely grind chocolate cookies in food processor. Add butter and process until crumbs are moist and stick together. Using plastic wrap as aid, firmly press crumbs onto bottom and up sides of 9-inch-diameter deep-dish glass pie plate. Bake crust 10 minutes. Freeze until cold, about 15 minutes.
- Spread butterscotch sauce over bottom of crust; freeze until firm, about 15 minutes. Spoon ice cream into crust, pressing to compact and mounding slightly in center. Freeze 15 minutes. Spread fudge topping over ice cream; freeze 5 minutes. Press chopped toffee onto topping. Cover and freeze until very firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
- Let pie stand at room temperature 15 minutes. Cut into wedges and serve.
ALMOND ICE CREAM WITH ALMOND TOFFEE CRUNCH RECIPE - (4.3/5)
Provided by á-34430
Number Of Ingredients 13
Steps:
- Make the ice cream base: Heat the quart of goat's milk and 1/2 cup of sugar with the whole almonds just 'til the edges start to bubble. Turn off the heat and let sit for about an hour. Remove the almonds and set aside. Add a pinch of salt and reheat until the edges start to bubble. Turn off the heat. Whisk the egg yolks with the other 1/2 cup of sugar. Add a small amount of the hot milk to the egg mixture to temper it - whisk quickly so the eggs don't curdle. Add a bit more. Then add the egg mixture to the milk mixture and reheat over med heat until the mixture coats the back of a spoon. Pour into a bowl and cool over night. Preheat your oven to 350°. Peal the almonds you had set aside and dry. Place on a cookie sheet and bake in the oven until they start to brown and pop. It should take about 15 minutes but watch them - they will turn quickly. Remove from the oven and chop to use in the toffee. To make the toffee: This is a slight change to a recipe from AllRecipes.com In a large, heavy bottomed sauce pan melt the butter, salt and sugar together, stirring until the butter is melted. Allow to boil and cook until it reaches 285° (137°C) on a candy thermometer stirring occasionally. While this is cooking line a heavy duty, rimmed baking sheet with foil, parchment or a silpat mat. As soon as the toffee reaches the desired temperature pour it onto the prepared pan. Sprinkle the chips over the top - I did mine half on one side, half on the other. Let it sit for a bit for the chips to melt then spread them around evenly. Sprinkle the almonds on top and press in to set. Put in the refrigerator to harden. After it has set take enough off to chop so you have 1 cup of pieces to add to the finished ice cream. Enjoy the rest! When you are ready to make the ice cream set up your machine per it's instructions - I have a Cuisinart quart and a half machine. Add the base mixture to the machine and add the additional half cup of milk. Let the machine run and just before the ice cream is ready to remove to the freezer add in the cup of chopped toffee. Remove to a container to freeze.
PUMPKIN ICE CREAM PIE WITH CHOCOLATE-ALMOND BARK AND TOFFEE SAUCE
Provided by Sarah Patterson Scott
Categories Milk/Cream Food Processor Microwave Chocolate Dessert Bake Christmas Thanksgiving Kid-Friendly Frozen Dessert Almond Spice Pumpkin Fall Family Reunion Cinnamon Christmas Eve Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 27
Steps:
- For crust:
- Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add butter; mix to blend. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Bake until light brown around edges, about 12 minutes. Cool completely.
- For filling:
- Whisk first 9 ingredients in medium bowl. Slightly soften ice cream in microwave in 10-second intervals. Measure 1 cup ice cream; cover and freeze (reserve for another use). Spoon remaining ice cream into large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, freeze until almost firm. Spoon ice cream filling into cooled crust, cover with plastic, and freeze until firm, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
- For bark, sauce, and topping:
- Line baking sheet with parchment paper; spray with nonstick spray. Stir chocolate in bowl set over saucepan of simmering water until melted and smooth. Pour onto baking sheet. Using offset spatula, spread chocolate in even layer into 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place DO AHEAD: Chocolate-almond bark can be made 2 days ahead. Keep frozen.
- Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until dark brown, stirring occasionally, about 5 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm before serving.
- Using electric mixer, beat 1 1/2 cups cream and 2 tablespoons sugar in medium bowl until peaks form. Spoon decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce alongside.
ALMOND TOFFEE ICE CREAM PIE
Number Of Ingredients 8
Steps:
- 1. Spread half of ice cream in crust. Sprinkle with half of butter brickle. Lightly press into ice cream.2. Spread remaining ice cream over chips. Freeze at least 3 hours or until firm.3. In small saucepan combine sugar, milk, margarine or butter and corn syrup. Cook, uncovered, over medium heat until boiling. Boil for 1 minute. Remove from heat. Stir in remaining butter brickle. Cool for 1 hour, stirring occasionally. Refrigerate.4. Let pie stand at room temperature for 15 minutes. Cut into wedges. Spoon sauce over wedges. Refrigerate any remaining sauce for ice cream topping. Store pie in freezer.
Nutrition Facts : Nutritional Facts Serves
EASY ALMOND TOFFEE ICE CREAM
Make and share this Easy Almond Toffee Ice Cream recipe from Food.com.
Provided by Dari Donovan
Categories Frozen Desserts
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs well.
- Add sugar, coffee, cocoa, cream, vanilla, and almonds; blend well.
- Pour into one-gallon ice cream freezer; add enough milk to fill freezer.
- Freeze according to freezer instructions.
Nutrition Facts : Calories 3110.3, Fat 251.2, SaturatedFat 148.7, Cholesterol 1117.8, Sodium 615.8, Carbohydrate 180.2, Fiber 3.3, Sugar 128.3, Protein 49.1
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TOFFEE ALMOND PIE - CRAZY FOR CRUST
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- Place toffee bits in the bottom of the prepared pie crust, then place the almonds on top. Pour the pie filling over the top and let the pie sit for a few minutes to allow the almonds to naturally rise to the top. (It’s important the toffee goes in before the almonds because it will weigh the almonds down if it goes in on top of them.)
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- Preheat oven to 325°. Butter and lightly flour a sturdy 9-in. metal pie pan to keep crust from sticking. In a food processor, grind cookies with sugar into fine crumbs. With motor running, drizzle in 4 tbsp. butter and whirl, scraping bottom of bowl occasionally, until crumbs come together (you may have to drizzle in more butter).
- Press crumb mixture evenly and firmly over bottom, up sides, and slightly higher than rim of pie pan (don't press onto the rim, or it will crumble when cut). Press rim firmly together so it's not crumbly. Run a spoon around bottom inner edge of pie, scooping away extra crumbs; otherwise it tends to get too thick and clunky.
- In a large mixing bowl, mash ice cream to an even consistency with a metal pastry blender or large fork. Mix in crushed toffee.
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- Preheat oven to 325°. Butter and lightly flour a sturdy 9-in. metal pie pan to keep crust from sticking. In a food processor, grind cookies with sugar into fine crumbs. With motor running, drizzle in 4 tbsp. butter and whirl, scraping bottom of bowl occasionally, until crumbs come together (you may have to drizzle in more butter).
- Press crumb mixture evenly and firmly over bottom, up sides, and slightly higher than rim of pie pan (don't press onto the rim, or it will crumble when cut). Press rim firmly together so it's not crumbly. Run a spoon around bottom inner edge of pie, scooping away extra crumbs; otherwise it tends to get too thick and clunky.
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