Best Coffee Ice Cream Pie Oreo Crust Recipes

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.

COFFEE ICE CREAM PIE RECIPE

Steps:

• Grease a pie plate or cake pan.
• Mix together crushed Oreos with melted butter, then spread it in the pie plate. (Make sure to coat the sides and bottom evenly, so it's easier to cut)
• As the ice cream is defrosting on the counter, stick the crust in the freezer.
• Set a timer for 20 minutes. Stay away from the Oreos that are left.
• When the timer goes off, scoop the ice cream into the Oreo crust. If the ice cream is still hard, put it in the microwave for 30 seconds or so.
• Top with Magic shell or Hershey's syrup.

COFFEE ICE CREAM PIE WITH OREO COOKIE CRUST

Steps:

• Crush cookies in food chopper, blender or place in large ziploc bag and crush with rolling pin.
• In a small bowl, combine crushed cookies and melted butter.
• Press into a 9"-10" deep pie plate and freeze. I usually leave mine in a minimum or 30 minutes.
• Remove ice cream from freezer and leave out until softened then spread ice cream on crust and freeze again. Usually the ice cream takes about an hour or so to freeze again.
• Break up chocolate and place in microwave safe dish. Melt in 30 second increments, stirring in-between until smooth.
• Stir chocolate and evaporated milk together until well blended.
• Pour over ice cream layer and freeze again.
• In a large mixing bowl, combine whipping cream, kahlua and sugar and beat until soft peaks form. Make the whipped cream right before serving the first time.
• Remove pie from freezer approximately 10-15 minutes prior to serving to make it easier to cut. Spread whipped cream on top of pie and sprinkle crushed espresso beans or chopped nuts around edge.
• After serving, return and store in freezer.

WINNING COFFEE ICE CREAM PIE

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.

COFFEE ICE CREAM PIE (OREO CRUST)

Steps:

• Crush Oreos in a food processor to a fine crumb consistency. Add melted butter and mix well. Press mixture into bottom of a 10-inch pie pan; freeze.
• Melt chocolate, sugar, butter and milk in the top of a double boiler. Cook over boiling water until sauce thickens slightly, stirring continuously; cool.
• Spread softened ice cream carefully onto crust. Return to freezer. Whip cream with liqueur until stiff, but not dry. Pour cooled chocolate sauce evenly over ice cream, then spread whipped cream topping over chocolate sauce. Cover with plastic wrap and freeze 4 hours or overnight. Remove pie from freezer 20 minutes before serving.

BEST MUD PIE

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.

CHOCOLATE COOKIE AND COFFEE ICE CREAM PIE

Steps:

• Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate chips; whisk until chocolate is melted. Whisk in coffee and vanilla. Let sauce cool.
• Microwave coffee ice cream on low setting at 10-second intervals until slightly softened. Spread ice cream evenly in crust. Pour 3/4 cup chocolate sauce over; sprinkle with crushed cookies. Freeze until ice cream is firm, about 20 minutes. Drizzle 1/3 cup sauce over pie. Arrange chocolate ice cream in side-by-side scoops around edge of pie. Wedge 1 whole cookie between each scoop. Freeze pie until firm, at least 2 hours and up to 1 day. Cover and chill remaining sauce.
• Rewarm sauce. Cut pie into wedges. Serve, passing sauce separately.