Time 6h40m Yield 8 to 12 servings Number Of Ingredients 7 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.
Time 2h35m Yield 8 Number Of Ingredients 7 Steps:
In medium bowl, mix crushed chocolate wafers, butter, coconut and chopped cashews. Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes. Carefully spoon softened ice cream into chilled crust. Cover and freeze about 2 hours or until firm. Top individual servings with fudge topping; garnish with whole cashews. Cover and freeze any remaining pie.
Time 30m Yield 8 servings. Number Of Ingredients 8 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.
Time 3h25m Yield 8 to 12 servings Number Of Ingredients 7 Steps:
Make the crust: Preheat the oven to 350 degrees F. Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they’re crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they’re firm. Bake the crust for 5 minutes, then let it cool completely. Make the filling: In a large bowl, stir the ice cream until it’s smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it’s all combined. Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it’s covered tightly.) Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce. Change Things Up! Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust. Use any combination of ice cream flavor and candy/nut you’d like!
Time 15m Yield 8 servings. Number Of Ingredients 9 Steps:
Spread ice cream topping into crust. In a large bowl, beat the ice cream, dry pudding mix, coffee and milk until blended; spoon into crust., In another bowl, combine the whipped topping and marshmallow creme; spread over top. Sprinkle with chocolate chips. Cover and freeze until firm.
Yield Makes one 9-inch pie Number Of Ingredients 13 Steps:
Whisk together granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil). Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes. Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes. Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours (or wrapped tightly with plastic, up to 1 day). With the flat side of a chef’s knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon large pieces for garnish. In a chilled bowl, beat cream, confectioners’ sugar, and remaining 1 teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces or chocolate curls, and serve immediately.
Time 10m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Melt chocolate and butter. Stir in milk and sugar. Bring to a boil, stirring constantly. Cook and stir until thickened. Remove from the heat and cool completely. Spoon ice cream into crust. Stir sauce and spread over ice cream. Top with whipped topping and sprinkle with pecans. Freeze until firm. Remove from the freezer 15 minutes before serving.
Yield Makes 8 to 10 servings Number Of Ingredients 9 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.
Time 4h20m Yield 8 Number Of Ingredients 4 Steps:
Reserve 8 mini sandwich cookies for garnish. Place remaining cookies in a food processor or plastic bag and crush coarsely. Stir crushed cookies into softened ice cream. Put ice cream mixture into cookie crust and place in the freezer until set, about 1 hour. Pipe whipped topping around the edge of the pie and top with the reserved cookies, standing on end. Freeze for 3 to 8 hours before serving.
Time 15m Yield 8 pieces, 8 serving(s) Number Of Ingredients 4 Steps:
Crush Oreos and mold into the bottom and side of a 9" pie plate. Bake at 350 degrees for 3-5 minutes. Cool. Soften ice cream and spread into cooled crust. Freeze at least one hour. Remove from the freezer and pour chocolate topping over the top of the pie. Freeze until ready to serve, at least one hour. Serve with whipped cream.
