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
FROSTY COFFEE PIE
This pie was inspired by my husband, who loves coffee ice cream, and his mom, who makes a cool, creamy dessert using pudding mix. -April Timboe, Siloam Springs, Arkansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Spread ice cream topping into crust. In a large bowl, beat the ice cream, dry pudding mix, coffee and milk until blended; spoon into crust., In another bowl, combine the whipped topping and marshmallow creme; spread over top. Sprinkle with chocolate chips. Cover and freeze until firm.
Nutrition Facts : Calories 429 calories, Fat 17g fat (9g saturated fat), Cholesterol 20mg cholesterol, Sodium 463mg sodium, Carbohydrate 67g carbohydrate (48g sugars, Fiber 2g fiber), Protein 5g protein.
FROSTY COFFEE ALMOND PIE
Make and share this Frosty Coffee Almond Pie recipe from Food.com.
Provided by Lauren Clark
Categories Pie
Time 4h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix crushed cookies and butter until well blended.
- Press on bottom and up side of ungreased pie plate.
- 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 in freezer.
Nutrition Facts : Calories 451.8, Fat 22.2, SaturatedFat 9.8, Cholesterol 34.6, Sodium 321, Carbohydrate 59.8, Fiber 3.2, Sugar 38.8, Protein 6.7
FROSTY TOFFEE BITS PIE
On a hot summer day or to finish off a wonderful meal any time, this dessert tastes oh-so-good! -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Beat in cream until blended. Fold in whipped topping and 1 cup toffee bits. , Spoon into crust; sprinkle with remaining toffee bits. Cover and freeze overnight. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 403 calories, Fat 25g fat (14g saturated fat), Cholesterol 29mg cholesterol, Sodium 262mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 0 fiber), Protein 2g protein.
COFFEE FROSTING
Delicious coffee flavored chocolate frosting. Cream may be substituted for the milk for added richness.
Provided by Jeannette Gartner
Categories Desserts Frostings and Icings Chocolate
Yield 16
Number Of Ingredients 6
Steps:
- Mix together; instant coffee or leftover coffee, milk, cocoa powder, butter or margarine, vanilla extract, and confectioners' sugar until of spreading consistency. Makes more than enough to frost a 13x9 inch sheet cake.
Nutrition Facts : Calories 190.3 calories, Carbohydrate 38.3 g, Cholesterol 11.8 mg, Fat 4.6 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.9 g, Sodium 32.9 mg, Sugar 37 g
COFFEE CREAM PIE
Coffee and pie, long a harmonious pair, are served together as one in this recipe from "Martha Stewart's New Pies & Tarts." Chocolate-covered espresso beans hint at the flavor of the filling below, which is spiked with both instant espresso and coffee liqueur. Martha made this recipe on episode 507 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 13
Steps:
- Whisk together granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
- Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.
- Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.
- Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours (or wrapped tightly with plastic, up to 1 day).
- With the flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon large pieces for garnish.
- In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces or chocolate curls, and serve immediately.
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