Mocha Almond Ice Cream Pie Recipes

MOCHA ICE CREAM PIE

Steps:

• In a large bowl, beat the ice cream and coffee until blended; set aside. In a small bowl, beat the cream cheese, chocolate syrup and sugar. Fold in whipped topping. Remove 1/4 cup; cover and refrigerate. Add remaining chocolate mixture to ice cream mixture. Pour into crust; freeze until firm., Pour reserved chocolate mixture over the top; swirl gently. Cover and freeze for up to 2 months. Just before serving, sprinkle with crushed candy bar.

ALMOND MOCHA PIE

Steps:

• In a small bowl, dissolve coffee in boiling water; set aside. In a microwave, melt candy bar; stir until smooth. Cool slightly. Fold in half of the whipped topping. Fold in coffee and remaining whipped topping. Pour into pastry shell; freeze. , Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired.

MOCHA ALMOND ICE CREAM PIE

Steps:

• Prepare crust by combining softened butter and brown sugar in a medium bowl.
• Beat until fuffy.
• Beat in vanilla and egg yolk.
• Gradually blend in flour until mixture is combined.
• Blend in finely chopped chocolate.
• Press mixture evenly and firmly over bottom and sides of a 9 inch pie pan.
• Pierce bottom in several places with a fork.
• Bake crust in a preheated 375* oven until lighltly browned, about 12-14 minutes.
• Cool in a wire rack at least 30 minutes.
• Prepare filling: Mix almonds, brown sugar and melted butter.
• Add 1/4 cup of the coarsely chopped chocolate and mix lightly.
• Spread half of the softened ice cream in the cooked, cooled crust.
• Sprinkle evenly with half of the almond mixture.
• Cover with remaining ice cream,then remaining almond mixture, then place in freezer.
• Place remaining 1/4 cup coarsely chopped chocolate in top of double boiler over hot (not boiling) water, until melted.
• Stir in salad oil.
• Remove partially frozen pie from the freezer.
• Drizzle melted chcolate over the pie, dribbling from a spoon, or cone of rolled paper to pipe it on.
• Return pie to freezer.
• When top is set,cover with foil and freeze until firm, at least 4 more hours.
• To serve, remove pie from freezer about 30 minutes before cutting.

EASY MOCHA ALMOND PIE

Steps:

• Heat oven to 350°F.
• Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Stir in sugar and corn syrup. Whisk in eggs, sour cream and extract until blended. Pour into crust; sprinkle with nuts.
• Bake 45 min. or until knife inserted 1 inch from center comes out clean. Cool completely on wire rack.

MOCHA ALMOND PIE

Steps:

• 1. In large bowl beat milk, pudding mix, cocoa powder and coffee crystals with wire whisk for 1 minute. Refrigerate about 5 minutes or until thick.2. Whisk in whipped topping. Reserve 2 tablespoons almonds for garnish. Coarsely chop remaining almonds and fold into chocolate mixture. Spread in crust. Freeze at least 3 hours or until firm.3. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Sprinkle with reserved almonds. Store in freezer.*NOTE: To toast almonds, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.

TOASTED ALMOND MOCHA ICE-CREAM TART

Steps:

• Make the crust:
• In a bowl stir together with a fork the wafer crumbs, the almonds, and the butter until the mixture is combined well, pat the mixture onto the bottom and side of an oiled 10-inch fluted tart pan with a removable rim, and freeze the crust for 30 minutes, or until it is firm.
• Make the filling:
• In a food processor blend the almonds, scraping down the sides occasionally, for 5 minutes, or until they form a nut butter, and with the motor running add the Amaretto. Add the ice cream and the chocolate and pulse the motor 6 to 8 times, or until the filling is smooth and combine well.
• Transfer the filling to the crust, spreading it evenly. Garnish the top of the tart with the almonds and the chocolate and freeze the tart, uncovered, for 1 hour. Cover the tart with plastic wrap and freeze it overnight.

MOCHA-ALMOND FUDGE PIE

Steps:

• Preheat oven to 325°F. Finely grind chocolate cookies in food processor. Add butter and process until crumbs are moist and stick together. Using plastic wrap as aid, firmly press crumbs onto bottom and up sides of 9-inch-diameter deep-dish glass pie plate. Bake crust 10 minutes. Freeze until cold, about 15 minutes.
• Spread butterscotch sauce over bottom of crust; freeze until firm, about 15 minutes. Spoon ice cream into crust, pressing to compact and mounding slightly in center. Freeze 15 minutes. Spread fudge topping over ice cream; freeze 5 minutes. Press chopped toffee onto topping. Cover and freeze until very firm, at least 6 hours. (Can be prepared 3 days ahead. Keep frozen.)
• Let pie stand at room temperature 15 minutes. Cut into wedges and serve.