Irresistible Coffee Ice Cream Pie |
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Prep Time: 25 Minutes Cook Time: 240 Minutes |
Ready In: 265 Minutes Servings: 8 |
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This recipe is from the Dallas Morning News Food Section, circa 1990(???). Ingredients:
3/4 cup evaporated milk |
1/4 cup butter (or margarine) |
2 unsweetened chocolate squares (1 oz sq each) |
1/2 cup sugar |
2 cups coffee ice cream, slightly softened |
1 chocolate-flavored pie crust (save the plastic lid!) |
1/2 cup heavy whipping cream |
2 tablespoons coffee liqueur |
1/4 cup pecans, coarsely chopped |
Directions:
1. In a small saucepan, cook evaporated milk, butter, chocolate and sugar over low heat, stirring constantly 10 to 15 minutes until thick as cooked pudding before it cools.
2. Cool completely.
3. Spoon softened ice cream into pie crust and spread evenly.
4. Spread chocolate mixture over ice cream.
5. Place pie in freezer.
6. Beat heavy cream with electric mixer until soft peaks form when beaters are lifted.
7. With mixer running, add coffee liqueur and beat until completely blended and stiff peaks form.
8. Spread over chocolate mixture.
9. Cover pie with plastic lid and freeze at least 4 hours until firm.
10. About 15 mins before serving, remove lid, sprinkle with nuts and place in the refrigerator to soften ice cream slightly.
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