COFFEE ICE CREAM PIE
Only six ingredients and no baking required! Here's a frosty treat for a hot summer's day.
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h35m
Yield 8
Number Of Ingredients 7
Steps:
- In medium bowl, mix crushed chocolate wafers, butter, coconut and chopped cashews. Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes. Carefully spoon softened ice cream into chilled crust. Cover and freeze about 2 hours or until firm.
- Top individual servings with fudge topping; garnish with whole cashews. Cover and freeze any remaining pie.
Nutrition Facts : Calories 520, Carbohydrate 61 g, Cholesterol 55 mg, Fat 4 1/2, Fiber 3 g, Protein 7 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 41 g, TransFat 1 1/2 g
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.
BEST MUD PIE
A dynamite version of mud pie made by layering ice cream, chocolate fudge sauce, and cookies!
Provided by Lisawas
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 8h35m
Yield 12
Number Of Ingredients 7
Steps:
- Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
- Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
- Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
- Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.
Nutrition Facts : Calories 680.5 calories, Carbohydrate 89.5 g, Cholesterol 80 mg, Fat 34.5 g, Fiber 4 g, Protein 7.2 g, SaturatedFat 18.5 g, Sodium 330.3 mg, Sugar 65.6 g
WINNING COFFEE ICE CREAM PIE
Contest winner Velma Brown of Turner Station, Kentucky notes: "While coffee ice cream is great, I sometimes vary the flavor of this family favorite. It's one dreamy summertime treat that's always high on requests for dessert."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 434 calories, Fat 27g fat (15g saturated fat), Cholesterol 33mg cholesterol, Sodium 178mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
MAJESTIC KONA COFFEE CHEESECAKE
Provided by Food Network
Categories dessert
Time 55m
Yield about 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- For the Crust: Mix graham crackers, butter and sugar together and press into bottom of an 8-inch pie pan. Bake for 10 minutes. Let cool. Sprinkle 1/4 cup of the coffee on the crust.
- For the Filling: Blend together the cream cheese, eggs, sugar, and vanilla until creamy. Add the crushed chocolate covered nuts, and stir until blended well.
- For the Topping: Mix together the yogurt and coffee syrup and mix well.
- Spoon the first mixture into the cooled pie pan. Drop spoonfuls of the second mixture over the first mixture. Gently swirl. Bake in oven for 25 minutes.
- Combine the coffee and sugar in a saucepan. Cook until all sugar is dissolved. Let cool a little.
COFFEE MUD PIE
A nice mud pie made with coffee ice cream. I sometimes garnish with a chocolate covered espresso bean or shaved chocolate. Read entire recipe as there is freezing time needed.
Provided by aronsinvest
Categories Pie
Time 15m
Yield 8 pieces, 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 465.9, Fat 17.4, SaturatedFat 7.7, Cholesterol 23.6, Sodium 375.7, Carbohydrate 73.5, Fiber 3.2, Sugar 46.5, Protein 6.5
KONA BANANA CREAM PIE
Make and share this Kona Banana Cream Pie recipe from Food.com.
Provided by Annacia
Categories Pie
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Crust:.
- Using the steel knife of a food processor, combine crust ingredients.
- Press into a 9 inch pie plate. Bake at 375 degrees for 10 minutes.
- Cool.
- Filling:.
- In a heavy-bottomed saucepan, stir together sugar, flour and salt.
- Add coffee and evaporated milk.
- Bring to a gentle boil, whisking frequently until mixture begins to thicken.
- In a small bowl, beat egg, milk and vanilla. Add 1/4 cup of the hot mixture to bowl, stirring constantly.
- Add egg mixture to the pan and stir constantly until mixture thickens.
- Remove from heat and cool.
- Slice 1 banana into bottom of prepared crust.
- Pour half of cooled pudding mixture in crust, and top with another sliced banana and the remaining pudding.
- Slice the last banana on top and spread with whipped cream topping.
- Chill.
Nutrition Facts : Calories 334.1, Fat 13.2, SaturatedFat 6, Cholesterol 47.7, Sodium 217.7, Carbohydrate 50.8, Fiber 1.9, Sugar 34, Protein 5.1
KONA COFFEE ICE CREAM PIE
Number Of Ingredients 10
Steps:
- Soften 1 pint ice cream in a medium-size bowl. Beat 1/2 of the heavy cream in a small bowl until stiff. Fold into softened ice cream along with nuts and liqueur. If very soft, place in freezer until mixture holds its shape. Soften remaining 2 pints ice cream in large bowl. Stir instant coffee into remaining heavy cream. Beat until stiff. Fold into remaining softened ice cream. Spread 2/3 coffee mixture in pastry shell. Make a depression in center. Spoon macadamia mixture into center. Mound remaining coffee mixture on top. Freeze overnight or until firm. Beat egg whites and cream of tartar until foamy. Beat in sugar until meringue forms soft peaks. Cover ice cream filling with meringue and maraschino cherries in proportions desired. Chill.
Nutrition Facts : Nutritional Facts Serves
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