MILE-HIGH ICE CREAM PIE
Layers and layers of ice cream, caramel sauce and pecans.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 7h15m
Yield 16
Number Of Ingredients 11
Steps:
- In 3-quart heavy saucepan, cook sugar and water over medium-low heat, stirring often, until sugar is dissolved. Increase heat to medium-high; boil gently, without stirring, about 8 minutes, until syrup turns a deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan. (Swirling the pan, instead of stirring, promotes more even cooking.) Gradually add whipping cream (sauce will bubble vigorously). Add 1/3 cup butter; stir gently until smooth. Remove from heat; stir in vanilla. Set aside.
- Heat oven to 325°F. In small bowl, mix cookie crumbs and 1/4 cup butter. Press crumbs in bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool completely.
- Spoon 1 pint dulce de leche ice cream into cooled crust; spread evenly. Drizzle 1/3 cup of the Caramel Sauce over ice cream; sprinkle with 3/4 cup of the pecans. Freeze 15 minutes or until ice cream is almost firm. Repeat layers with chocolate ice cream, another 1/3 cup Caramel Sauce and remaining 3/4 cup pecans. Freeze until almost firm. Top with remaining dulce de leche ice cream and another 1/3 cup Caramel Sauce. Cover; freeze 6 hours or up to 2 weeks. Refrigerate remaining 3/4 cup Caramel Sauce until serving time.
- Before serving, remove side and bottom of pan; place pie on serving plate. Top with whipped cream topping. In small microwavable bowl, microwave remaining Caramel Sauce uncovered on High 1 minute or until warm. Drizzle sauce over each serving.
Nutrition Facts : Calories 515, Carbohydrate 49 g, Fat 6, Fiber 2 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 251 mg
MILE HIGH MUD PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h25m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Line an 8-quart bowl with overhanging plastic wrap.
- Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle over the chopped pecans and freeze until the ice cream is firm, at least 1 hour.
- Tip the chocolate ice cream into the bowl and smooth the surface. Sprinkle over the chocolate-coated toffee pieces and freeze until firm, at least 1 hour.
- Meanwhile, make the crust: Put the sandwich cookies in a food processor and pulse until fine crumbs. Pour in the melted butter and pulse to combine.
- Tip the vanilla ice cream into the bowl and smooth the surface. Tip the crust on top of the vanilla ice cream, spread it evenly and press down firmly. Freeze again until completely set, 4 hours and up to overnight.
- Turn out the pie onto a board or serving platter lined with 4 squares of parchment arranged so that the paper overhangs the edges of the platter. Peel off the plastic wrap and pour over the chocolate shell ice cream sauce to coat the entire pie. Carefully slide out the sheets of parchment and discard.
- To serve, cut big slices of pie, drizzle over some warm caramel sauce and stick a steak knife into the center standing up.
MILE-HIGH MUD PIE
I went big on this ice cream pie and layered some of my favorite flavors, like coffee, chocolate and caramel. What's not to love?!
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 12 slices of pie
Number Of Ingredients 8
Steps:
- Line an 8-quart bowl with plastic wrap, leaving an overhang. Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle the chopped pecans on top and freeze until the ice cream is firm, at least 1 hour.
- Tip the chocolate ice cream into the bowl over the pecans and smooth the surface. Sprinkle the toffee pieces on top and freeze until firm, at least 1 hour.
- Meanwhile, put the sandwich cookies in a food processor and pulse into fine crumbs. Pour in the melted butter and pulse to combine. Set aside.
- Once the chocolate ice cream is firm, tip the vanilla ice cream into the bowl over the toffee pieces and smooth the surface. Tip the cookie mixture on top of the vanilla ice cream; spread it evenly and press down firmly. Cover with the overhanging plastic and freeze until completely firm, at least 4 hours and up to overnight.
- Turn out the pie onto a cake stand or platter lined with 4 squares of parchment so that the paper hangs over the edges of the platter. Peel off the plastic wrap from the pie and pour the chocolate shell over the ice cream to cover completely. Slide out the sheets of parchment.
MILE-HIGH OREO ICE CREAM PIE
Woman's World Magazine 5/2/00. This turns everyone's favorite cookie and best-loved candy bar into a crowd-pleasing frozen dessert that's out of this world. (The amount of time I have listed for cooking time is actually freezing time.)
Provided by JackieOhNo
Categories Frozen Desserts
Time 2h55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Caot 9-inch pie pan with cooking spray.
- Seal 20 cookies in a resealable plastic food storage bag. Using rolling pin finely crush cookies.
- In small bowl combine crushed cookies with butter. Press into bottom and up sides of pie pan; freeze.
- Quarter remaining cookies; in large bowl, combine with vanilla ice cream. Press mixture into pie shell; freeze until firm, about 30 minutes.
- Sprinkle half of chopped Heath bars over pie.
- In large bowl combine coffee ice cream with remaining chopped Heath bars; mound over pie. Freeze until solid, 1-1/2 to 2 hours.
- Just before serving, drizzle with caramel topping and garnish with whipped cream and more chopped Heath bars, if desired.
Nutrition Facts : Calories 454.8, Fat 24.6, SaturatedFat 13.1, Cholesterol 58.4, Sodium 273.6, Carbohydrate 56.4, Fiber 2, Sugar 45.3, Protein 6
MILE-HIGH STRAWBERRY PIE
My mother-in-law served this recipe for dessert one evening and immediately after eating this, I had to have the recipe. It is so refreshing and light. I hope you enjoy it as much as our family has.
Provided by Deena
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 8h30m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine flour, pecans, margarine, and brown sugar together in a bowl until crumbly; transfer to a baking sheet.
- Bake in the preheated oven, stirring often, until crumbs are lightly browned, 10 to 15 minutes. Transfer most of the crumbs to a 9x13-inch baking dish.
- Beat strawberries, white sugar, egg whites, and lemon juice together in a bowl using an electric mixer on high speed until stiff peaks form, about 15 minutes. Fold whipped topping into strawberry filling; pour over crumbs.
- Sprinkle remaining crumbs over the strawberry filling. Cover dish with plastic wrap and freeze until set, 8 hours to overnight. Cut into squares.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 32.3 g, Fat 13.7 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 5.9 g, Sodium 61.5 mg, Sugar 24.6 g
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MILE-HIGH TURTLE ICE CREAM PIE RECIPE | MYRECIPES
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- Combine crumbs and melted butter in a small mixing bowl; stir well. Press crumbs in bottom of a 9" x 3" springform pan. Bake at 325° for 10 minutes. Cool completely.
- Spoon 1 pint dulce de leche ice cream into cooled crust, and spread evenly; drizzle 1/3 cup Homemade Caramel Sauce over ice cream, and sprinkle with 3/4 cup chopped pecans. Freeze 15 minutes or until ice cream is almost firm. Repeat procedure with chocolate ice cream, 1/3 cup Caramel Sauce, and remaining pecans; freeze until almost firm. Top with remaining dulce de leche ice cream and 1/3 cup Caramel Sauce. Cover and freeze 6 hours or up to 2 weeks in advance.
- Before serving, remove sides and bottom of pan; transfer pie to a serving platter. Top with sweetened whipped cream. Place 3/4 cup Homemade Caramel Sauce in a microwave-safe bowl. Microwave at HIGH 1 minute or until warm. Drizzle 1 tablespoon sauce over each serving.
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