3-INGREDIENT FROZEN MUD PIE
This easy ice cream pie recipe requires just three ingredients and combines the flavors of coffee and chocolate.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Dessert Frozen Dessert Ice Cream Quick & Easy Pie Chocolate Coffee
Yield Serves 8
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F. Prick bottom of pie shell all over with a fork. Bake until golden brown and dry, 20-25 minutes. Let cool completely.
- Melt half of chocolate (1/2 cup) in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Using the back of a spoon, spread chocolate over bottom and sides of pie shell. Freeze until firm and dry, about 5 minutes.
- Cut ice cream pints in half with a serrated knife, remove packaging, then cut crosswise into 1" slices. Transfer to a medium bowl and let sit, stirring occasionally, until spreadable but not soupy, 5-10 minutes. Fill pie shell with ice cream; smooth top. Freeze until firm, about 1 hour.
- Melt remaining 1/2 cup chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Using a fork, drizzle over pie. Freeze again until set, about 5 minutes. Transfer pie to a cutting board and let sit 10 minutes before slicing.
- Do Ahead
- Mousse can be made 2 days ahead; cover and chill.
FUDGE PIE
If you love chocolate you'll love this pie.
Provided by Debbie Rowe
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Unfold piecrust; fit into 9 inch pie pan. Prebake crust according to package directions. Remove from oven.
- Lower the oven temperature to 325 degrees F (165 degrees C).
- Beat together sugar, flour, cocoa powder, butter or margarine, eggs and vanilla in a medium-size bowl. Spoon into pie shell.
- Bake for 25 to 30 minutes or until set. Allow to cool to room temperature. Serve with whipped topping or a scoop of vanilla ice cream.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 39.5 g, Cholesterol 77 mg, Fat 20.5 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 9.7 g, Sodium 216.7 mg, Sugar 25.2 g
FROZEN COFFEE-FUDGE PIE
Make and share this Frozen Coffee-Fudge Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 30m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- TO PREPARE THE CRUST: Combine first 3 ingredients, and toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350F for 8 minutes. Cool on a wire rack. Place crust in freezer.
- TO PREPARE FILLING: Place a large bowl in freezer. Combine coffee granules and boiling water in a small bowl; stir until coffee dissolves. Add 3 tablespoons fudge toppng; stir well. Set asside.
- Spoon ice cream into chilled bowl, and stir in fudge topping mixture. Spoon ice cream mixture into chilled crust; freeze 30 minutes. Cover with plastic wrap; freeze 4 hours or until set. Place pie in refrigerator 20 minutes before serving to soften. Serve pie with 9-tablespoons fudge topping, and garnish with coffee beans, if desired.
Nutrition Facts : Calories 97.8, Fat 2.8, SaturatedFat 1.2, Cholesterol 24, Sodium 95.6, Carbohydrate 16.1, Fiber 0.7, Sugar 8.5, Protein 1.9
FROZEN COFFEE-FUDGE TORTE WITH VANILLA CARAMEL SAUCE
Categories Coffee Milk/Cream Chocolate Dessert Bake Freeze/Chill Kid-Friendly Almond Vanilla Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 12 servings
Number Of Ingredients 19
Steps:
- For Vanilla Caramel Sauce:
- Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and butter melts, about 3 minutes. Increase heat to medium-high. Boil sauce without stirring until thick enough to coat spoon or attach candy thermometer and boil until thermometer registers 224°F, about 7 minutes. Strain sauce into medium bowl. (Can be made 1 week ahead. Cool, cover, and chill. Rewarm before using.)
- For Fudge Sauce:
- Bring cream and corn syrup to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate, espresso powder, and cinnamon. Whisk until chocolate melts and sauce is smooth. Cool.
- For Crust and Filling:
- Preheat oven to 350°F. Finely grind first 4 ingredients in processor. Add warm butter. Using on/off turns, blend just until crumbs are evenly moist. Firmly press half of crust mixture (about 3 cups) over bottom of 10-inch springform pan; press remaining crumb mixture up sides of pan. Freeze crust 10 minutes. Bake crust until slightly golden, about 14 minutes. Cool crust completely.
- Spread 1/3 of ice cream (about 1 2/3 cups) evenly over bottom of crust. Spread 1 cup fudge sauce over. Freeze 10 minutes. Spread 1/3 of ice cream, then 1 cup fudge sauce over. Freeze 10 minutes. Spread remaining ice cream over. Drizzle with remaining fudge sauce. Freeze torte until firm, about 2 hours. (Can be made 2 days ahead. Cover and keep frozen.)
- Let torte stand 10 minutes at room temperature. Cut around pan sides to loosen. Remove pan sides. Cut torte into wedges. Serve with warm vanilla caramel sauce.
FROZEN COFFEE PIE
Coffee-infused pudding tops a chocolate cookie crust layered with hot fudge ice cream topping in this easy-and, some would say, thrilling-frozen pie.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat fudge topping as directed on package; pour into crust. Tilt crust to evenly cover bottom with sauce. Freeze until ready to use.
- Add milk to combined pudding mixes and coffee in large bowl; beat with whisk 2 min. Stir in COOL WHIP. Pour into crust.
- Freeze 4 hours or until firm. Remove from freezer about 10 min. before serving; let stand at room temperature to soften slightly before cutting into pieces.
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
FROZEN CHOCOLATE FUDGE PIE
Easy, breazy frozen desserts are handy to have on hand for that casual entertaining -- or -- for that last minute "guests are coming and I need something now" entertaining. Perfect in the summertime when you want something cool and refreshing. This pie makes up simple by using the food processor and needs freezing time, so plan on enough time to play. This could be made decadent by serving this with raspberry coulis and/or chocolate sauce!!!
Provided by Abby Girl
Categories Pie
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Lightly oil 5 cup glass pie plate.
- In a food processor, coarsely chop walnuts. Coarsely chop 3 oz chocolate. Add to walnuts. Chop remaining chocolate with sugar then mix until cocolate is as fine as sugar.
- With machine running, pour 1/4 cup boiling water and blend until chocolate is melted. Add eggs and blend 30 - 45 seconds, stopping once to scrape down sides.
- Add butter, coffee and vanilla and mix for 1 minute. Add flour to the chopped walnut chocolate mixture and blend until just combined, about 5 seconds. Spoon mixture into prepared pan.
- Bake until edges are set and centre is slightly soft, about 30 - 35 minutes. Cool completely.
- Freeze pie at least 4 hours. Remove from freezer 15 minutes before serving. Cut into wedges and garnish each serving with the Whipped Cream Topping.
Nutrition Facts : Calories 638, Fat 55.2, SaturatedFat 28.6, Cholesterol 192.3, Sodium 176.6, Carbohydrate 37.4, Fiber 5.8, Sugar 23.6, Protein 10.3
GRANDMA'S FUDGE PIE
Grandma Rosemary Ochs' fudge pie.
Provided by Krisyaden
Categories Chocolate Pie
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter and chocolate in a pan over low heat.
- Remove from the heat. Add sugar, eggs, corn syrup, and vanilla; stir until well combined. Pour into the pie crust.
- Bake in the preheated oven until mostly set but slightly jiggly, 40 to 45 minutes.
- Remove from the oven and cool to room temperature before serving; filling will thicken as it cools.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 54.6 g, Cholesterol 123.5 mg, Fat 24.7 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 12.2 g, Sodium 146.1 mg
FUDGY NUT COFFEE PIE
My mother served this pretty pie for my birthday dinner one year, and now it's one of my favorites. Fudge sauce, chopped pecans and coffee ice cream top the chocolate crumb crust. Sometimes I garnish the pie with dollops of whipped cream. -Amy Theis Billings, Montana
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the confectioners' sugar, cream, butter, chocolate, corn syrup and salt. Cook and stir over low heat until smooth. Remove from the heat. Stir in vanilla. Cool completely. , Spread 1/2 cup fudge sauce over the crust. Sprinkle with 1/4 cup pecans. Freeze for 20 minutes or until set. Spread with half of the ice cream. Freeze for 1 hour or until firm. Repeat layers. Cover and freeze for 4 hours or until firm., Just before serving, drizzle remaining fudge sauce over pie and sprinkle with remaining pecans.
Nutrition Facts : Calories 645 calories, Fat 42g fat (19g saturated fat), Cholesterol 81mg cholesterol, Sodium 275mg sodium, Carbohydrate 67g carbohydrate (54g sugars, Fiber 2g fiber), Protein 6g protein.
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.
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- To prepare crust, combine first 3 ingredients, and toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes. Cool on a wire rack. Place crust in freezer.
- To prepare filling, place a large bowl in freezer. Combine coffee granules and boiling water in a small bowl; stir until coffee dissolves. Add 3 tablespoons fudge topping; stir well. Set aside.
- Spoon ice cream into chilled bowl, and stir in fudge topping mixture. Spoon ice cream mixture into chilled crust; freeze 30 minutes. Cover with plastic wrap; freeze 4 hours or until set. Place pie in refrigerator 20 minutes before serving to soften. Serve pie with 9 tablespoons fudge topping, and garnish with coffee beans, if desired.
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