CHOCOLATE DECADENCE ICE CREAM PIE
Categories Chocolate Dairy Dessert Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 13
Steps:
- Make crust:
- Preheat oven to 325°F. Butter 9-inch-diameter metal pie pan or glass pie dish. Mix cookie crumbs and melted butter in bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan. Bake until crust is set, about 10 minutes. Cool completely.
- Make bittersweet chocolate sauce:
- Combine cream, butter, and corn syrup in medium saucepan. Bring to simmer. Remove from heat. Add bittersweet chocolate; let stand 1 minute. Whisk until melted and smooth. Stir in vanilla. Let stand at room temperature until cool and slightly thickened, about 20 minutes.
- Place alternate scoops of chocolate-chocolate chip ice cream, chocolate fudge brownie ice cream, and cookies-and-cream ice cream in single layer in cooled crust. Drizzle 1/2 cup chocolate sauce over ice cream. Freeze pie until sauce sets, about 10 minutes. Top pie with scoops of remaining ice cream, alternating flavors and mounding in center. Drizzle 1/3 cup sauce over. Freeze pie until firm, at least 2 hours. (Can be prepared 5 days ahead. Cover tightly and keep frozen. Cover and refrigerate remaining chocolate sauce.)
- Stir white chocolate in top of double boiler set over barely simmering water just until melted and smooth. Using small spoon, drizzle white chocolate in thin lines over ice cream pie. Freeze until white chocolate is firm, about 10 minutes. Stir bittersweet chocolate sauce over low heat just until warm. Serve pie with warm chocolate sauce.
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!
DECADENT ICE CREAM PIE
Steps:
- Mix crushed cookies and butter. Press in bottom and sides of 9" pie pan. Bake at 350' for 8-10 minutes. Cool completely. Spread chocolate ice cream topping onto bottom of cooled crust. Spread softened coffee ice cream over sauce. Sprinkle walnuts over ice cream. Spread caramel ice cream topping over this. Return to freezer for 20 minutes to firm. While pie is in freezer, allow chocolate ice cream to soften. Spread softened chocolate ice cream over pie. Top with heath bar chips. Pour butterscotch ice cream topping over chips. Return to freezer for another 20 minutes to firm and let caramel ice cream soften. Spoon caramel ice cream over refrozen pie. Spread softened Cool Whip over this. Drizzle with more butterscotch sauce and then more heath bar chips. Cover and freeze for at least 4 hours. May be made several days in advance. Remove from freezer about 15 minutes prior to serving. May do any variation of ice cream or topping you prefer, but this particular one is VERY good.
DECADENT PEANUT BUTTER PIE
The famously irresistible duo -- peanut butter and chocolate -- come together in this rich and creamy pie.
Provided by Jif
Categories Trusted Brands: Recipes and Tips SMUCKER'S®
Time 2h
Yield 6
Number Of Ingredients 7
Steps:
- Beat together 1 cup peanut butter, cream cheese and sugar in a medium bowl with an electric mixer on medium, until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
- Reserve 2 tablespoons of hot fudge topping into the corner of a resealable plastic bag. Microwave remaining topping, on HIGH (100% topping), for 1 minute. Stir. Spread topping over pie, covering entire peanut butter layer. Refrigerate until set. Spread remaining whipped topping (1 1/2 cups), over hot fudge layer, being careful not to mix the two layers.
- Cut a small corner from bag containing topping. Squeeze bag to drizzle topping over pie. Place remaining 2 tablespoons peanut butter in a resealable food storage bag; cut bag corner and squeeze to drizzle in opposite direction from topping. Refrigerate until ready to serve.
Nutrition Facts : Calories 962.6 calories, Carbohydrate 86.9 g, Cholesterol 41.3 mg, Fat 62.5 g, Fiber 5 g, Protein 19 g, SaturatedFat 27.5 g, Sodium 625 mg, Sugar 56.5 g
DECADENT STRAWBERRY CREAM PIE
This is my husbands favorite pie recipe! His mom made it the first time for me and I've tweaked the recipe some. This is the most perfect summer indulgence! Cook time equals chill time.
Provided by Dine Dish
Categories Pie
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine the vanilla pudding mix, sour cream, milk, and orange rind.
- Add the whipped topping and beat with a wire whisk for 1 minute or until well blended.
- Spoon half the mixture into the pie crust.
- Press the strawberries, stem-side down, into the mixture, then top with the remaining mixture.
- Freeze the pie for about 1 hour or refrigerate for 3 hours before serving.
- Garnish with additional whipped topping and/or strawberries.
Nutrition Facts : Calories 435.6, Fat 24.4, SaturatedFat 12.2, Cholesterol 21.4, Sodium 510, Carbohydrate 52.6, Fiber 1.6, Sugar 40.2, Protein 3.4
NEAPOLITAN ICE CREAM PIE
Transform three ingredients into a delectable dessert. Prepare it and pop it in the freezer!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h10m
Yield 8
Number Of Ingredients 3
Steps:
- Using half of the ice cream, scoop into crumb crust to cover; press down slightly to fill in gaps. Drizzle with 1/4 cup of the ice cream topping.
- Scoop remaining ice cream over topping; press down slightly. Drizzle with remaining topping. Cover; freeze at least 4 hours or until firm. If desired, serve pie with additional warm hot fudge ice cream topping.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 0 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 90 mg, Sugar 18 g, TransFat 0 g
DECADENT ICE CREAM DESSERT
This recipe is from March 1991 Southern Living and was submitted by Mary Andrew, Winston-Salem, North Carolina, I used to make it for my dad's birthday when he was alive. My daughter requested it for her birthday this year and I really had to search for the 1991 Annual Recipes book.
Provided by ruthie_b
Categories Frozen Desserts
Time 10h30m
Yield 12-14 serving(s)
Number Of Ingredients 15
Steps:
- Combine cookie crumbs and butter, mixing well. Press crumb mixture firmly over bottom of a 10-inch springform pan. Bake at 350 degrees for 6 minutes. Cool on a wire rack.
- Spread 1/2 cup Caramel Sauce over crust, leaving a 1 inch border; freeze until set. Spread chocolate ice cream over Caramel Sauce; freeze until firm.
- Combine vanilla ice cream and crushed candy bars. Spread mixture over chocolate ice cream; freeze until firm. Spread 1 cup Chocolate Sauce over vanilla ice cream; freeze until set. Spread coffee ice cream over Chocolate Sauce. Cover tightly, and freeze at least 8 hours. Remove dessert from freezer 10 minutes before serving; remove sides of springform pan, and slice dessert into wedges. Serve with remaining sauces. Yield: 12 to 14 servings.
- Caramel Sauce.
- Combine butter, brown sugar, salt, and 3/4 cup half-and-half in a heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Do not boil. Combine cornstarch and reamining 1/4 cup half-and-half; gradually stir into brown sugar mixture. Cook over low heat, stirring constantly, until mixture thickens. Stir in vanilla. Yield: 2 cups.
- Chocolate Sauce.
- Combine chocolate morsels and evaporated milk in a small heavy saucepan. Cook over medium heat, stirring constantly, until chocolate morsels melt. Stir in powdered sugar. Cook over medium heat, stirring frequently, 5 minutes or until sauce thickens. Yield: 2 cups.
Nutrition Facts : Calories 828, Fat 38, SaturatedFat 23.2, Cholesterol 99.6, Sodium 307, Carbohydrate 118.4, Fiber 2.6, Sugar 107.7, Protein 8.9
CARAMEL MUDSLIDE PIE
Irish crème and coffee-flavored liqueurs are added to this decadent, no-bake caramel-drizzled ice cream pie.
Provided by Angie McGowan
Categories Dessert
Time 6h35m
Yield 8
Number Of Ingredients 7
Steps:
- Place 20 of the sandwich cookies in food processor. Cover; process, using quick on-and-off motions, until fine crumbs form. Add melted butter. Cover; process until combined. Press mixture in bottom and up side of ungreased 9-inch glass pie plate. Freeze 15 minutes.
- In large bowl, mix ice cream and both liqueurs until combined. Spoon into crust. Cover with plastic wrap; freeze 6 hours or overnight.
- Remove pie from freezer 5 to 10 minutes before serving. Meanwhile, crush remaining 6 sandwich cookies. Cut pie into 8 slices. Garnish each slice with dollop of whipped cream; drizzle with caramel topping and sprinkle with crushed cookies.
Nutrition Facts : ServingSize 1 Serving
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