Coffee Ice Cream Pie Oreo Crust Recipes

COFFEE ICE CREAM PIE WITH OREO COOKIE CRUST

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.

COFFEE ICE CREAM PIE RECIPE

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.

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.

ICE CREAM OREO® COOKIE PIE

Steps:

• Reserve 8 mini sandwich cookies for garnish. Place remaining cookies in a food processor or plastic bag and crush coarsely.
• Stir crushed cookies into softened ice cream. Put ice cream mixture into cookie crust and place in the freezer until set, about 1 hour.
• Pipe whipped topping around the edge of the pie and top with the reserved cookies, standing on end. Freeze for 3 to 8 hours before serving.

CHOCOLATE CREAM PIE WITH OREO CRUST

Steps:

• Heat oven to 350 degrees. Add Oreos to the bowl of a food processor and process until fine crumbs form. Add melted butter and salt, and process until crumbs are evenly moistened. Tip mixture out into a 9-inch pie plate, and press crumbs evenly into bottom and sides of pan. Bake until crust is fragrant and set, about 12 minutes. Transfer to a rack to cool.
• Set a fine mesh sieve over a medium bowl. In a medium saucepan, whisk together granulated sugar, cornstarch, cocoa powder and salt. Pouring just a little at first, whisk the milk into the sugar mixture until you have a smooth paste. Gradually add remaining milk, whisking constantly. Whisk in egg yolks. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 8 to 9 minutes. Continue to cook, stirring constantly, for 1 minute.
• Pour custard through sieve, pushing it through with a rubber spatula. Discard any solids. Stir in chocolate, butter and vanilla, and let it stand for 1 minute. Stir until smooth. Pour mixture into prepared crust. Let cool slightly, then cover loosely with plastic wrap and chill until firm, at least 6 hours.
• To serve, whip cream and confectioners' sugar until soft peaks form. Top with whipped cream and sprinkle with crushed Oreos, if using.

COFFEE ICE CREAM PIE (OREO CRUST)

Steps:

• Crush Oreos in a food processor to a fine crumb consistency. Add melted butter and mix well. Press mixture into bottom of a 10-inch pie pan; freeze.
• Melt chocolate, sugar, butter and milk in the top of a double boiler. Cook over boiling water until sauce thickens slightly, stirring continuously; cool.
• Spread softened ice cream carefully onto crust. Return to freezer. Whip cream with liqueur until stiff, but not dry. Pour cooled chocolate sauce evenly over ice cream, then spread whipped cream topping over chocolate sauce. Cover with plastic wrap and freeze 4 hours or overnight. Remove pie from freezer 20 minutes before serving.

OREO ICE CREAM PIE RECIPE - (4.5/5)

Steps:

• Mix crushed cookies with melted butter. Press into the bottom of a 12" Pie taker. Spread ice cream over top of cookies. Pour fudge topping in even layer over ice cream. Spread whipped topping over fudge. Garnish with chocolate curls or cookies if desired. Put in freezer for two hours. Serve with a Tupperware server/slicer utensil to prevent damage to PieTaker.

OREO COOKIE CRUST

Steps:

• Preheat the oven to 350°F.
• Place the Oreo cookies and cinnamon in a food processor (see page xviii) and pulse them together until they are ground down into fine crumbs. In a medium bowl, mix together the crumbs and melted butter, using a fork to combine. Add and incorporate the milk, 1/2 tablespoon at a time, stopping when the crumbs are moist enough to mold into a pie shell (this may take only 1 1/2 tablespoons of milk to accomplish).
• Spread the Oreo crust mixture evenly across the bottom and sides of a 9-inch pie plate so that it covers the entire dish. There should be no gaps in the crust. Bake for 5 minutes. Cool the pie shell for 30 minutes before adding your desired pie filling.

WINNING COFFEE ICE CREAM PIE

Steps:

• In a heavy saucepan, melt chocolate and butter over low heat. Stir in milk and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 3-4 minutes or until thickened. Remove from the heat; cool completely., Spoon ice cream into crust. Stir sauce; spread over ice cream. Top with whipped topping; sprinkle with pecans. Freeze until firm. Remove from the freezer 15 minutes before serving.

COFFEE MUD PIE

Steps:

• Crush Oreos and mold into the bottom and side of a 9" pie plate.
• Bake at 350 degrees for 3-5 minutes. Cool.
• Soften ice cream and spread into cooled crust. Freeze at least one hour. Remove from the freezer and pour chocolate topping over the top of the pie.
• Freeze until ready to serve, at least one hour.
• Serve with whipped cream.

CHOCOLATE COOKIE AND COFFEE ICE CREAM PIE

Steps:

• Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate chips; whisk until chocolate is melted. Whisk in coffee and vanilla. Let sauce cool.
• Microwave coffee ice cream on low setting at 10-second intervals until slightly softened. Spread ice cream evenly in crust. Pour 3/4 cup chocolate sauce over; sprinkle with crushed cookies. Freeze until ice cream is firm, about 20 minutes. Drizzle 1/3 cup sauce over pie. Arrange chocolate ice cream in side-by-side scoops around edge of pie. Wedge 1 whole cookie between each scoop. Freeze pie until firm, at least 2 hours and up to 1 day. Cover and chill remaining sauce.
• Rewarm sauce. Cut pie into wedges. Serve, passing sauce separately.