Coffee Liqueur Ice Cream Pie

You can never have too many side dish recipes, so give Coffee Liqueur Ice Cream Pie a try. For 85 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 5g of protein, 20g of fat, and a total of 381 calories. This recipe serves 8. This recipe from Allrecipes has 17 fans. From preparation to the plate, this recipe takes approximately 2 hours. A mixture of vanillan ice cream, whipped cream, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your Summer event. With a spoonacular score of 20%, this dish is not so great. Coffee Liqueur Ice Cream Pie, Coffee Ice Cream Pie, and Coffee Ice Cream Pie are very similar to this recipe.

Servings: 8

Preparation duration: 90 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, stir together the cookie crumbs and melted butter. Press mixture evenly onto bottom and sides of a 9 inch pie pan. Bake crust in oven for 10 minutes. Remove from oven and cool completely.In a small saucepan, heat 6 tablespoons of liqueur and espresso powder over low heat. Heat until warm and powder is dissolved. Stir in chocolate and 1 tablespoon of butter until mixture is melted and smooth. Allow to cool completely.Place vanilla ice cream into mixing bowl with 2 tablespoons of coffee liqueur. Using an electric mixer, blend together on low speed. Spread over bottom of cooled crust and freeze until firm. Then spread cooled chocolate mixture over frozen ice cream. Freeze pie until firm.Blend together chocolate ice cream and 2 tablespoons liqueur. Spread chocolate ice cream mixture over frozen chocolate sauce in pie. Freeze until firm. Serve pie with a decorative piped border of whipped cream around the inside edge of the pie.Kitchen-Friendly View

 

Step by step:

1. Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, stir together the cookie crumbs and melted butter. Press mixture evenly onto bottom and sides of a 9 inch pie pan.

2. Bake crust in oven for 10 minutes.

3. Remove from oven and cool completely.In a small saucepan, heat 6 tablespoons of liqueur and espresso powder over low heat.

4. Heat until warm and powder is dissolved. Stir in chocolate and 1 tablespoon of butter until mixture is melted and smooth. Allow to cool completely.

5. Place vanilla ice cream into mixing bowl with 2 tablespoons of coffee liqueur. Using an electric mixer, blend together on low speed.

6. Spread over bottom of cooled crust and freeze until firm. Then spread cooled chocolate mixture over frozen ice cream. Freeze pie until firm.Blend together chocolate ice cream and 2 tablespoons liqueur.

7. Spread chocolate ice cream mixture over frozen chocolate sauce in pie. Freeze until firm.

Nutrition Information:

covered percent of daily need