This dessert, while really sophisticated but oh-so-very-good, is a godsend, in all sorts of ways. First of all, this recipe makes two pies, one of which you can store in the freezer, all ready to serve whenever you need it. Second, the pies are simple to make. Finally, in just this one dessert are three things most of us love when it comes to treats: Oreos, coffee ice cream and fudge sauce. What could be better than that?
| Yield: | Makes two 9-inch pies |
| Yield: | Makes two 9-inch pies |
Ingredients
- 1 pound Oreo cookies, crushed
- 1/2 cup (1 stick) unsalted butter, melted
- 5 to 6 pints coffee ice cream, softened
- 10 ounces semi-sweet chocolate
- 2 tablespoons butter
- 1 tablespoon strong brewed coffee (instant is fine)
Instructions
- Combine the crushed Oreos and melted butter in a large bowl with a fork. Press the mixture evenly into two 9-inch pie plates.
- Spread the softened coffee ice cream into the pies over the crusts so that you have at least 1 1/2 inches of ice cream. Place in the freezer.
- Combine the fudge topping ingredients in a medium-size heavy saucepan. Stir over low heat until completely melted and combined. Remove from the heat and let cool.
- When the ice cream is really solid (about 3 hours or overnight), pour the frudge topping evenly over each pie. Wrap with plastic wrap and freeze again until the topping is solid. To store them after they are frozen, wrap tightly in plastic wrap and then aluminmum foil to keep them fresh.
Reviews
You should name this after the actual better Spring Holiday baker: Clement. Just sayin’…
(cont..
– Chocolate sauce is really easy to get the right consistency. Add about 1 tablespoon of butter to small pan and a few tablespoons of brewed strong Italian espresso coffee to pan and then add a package of semisweet or dark chocolate chips and let melt into the coffee and butter mixture. Make sure you keep on low and continuously stir. To get it to a smooth, pourable consistency, I added a very tiny amount of milk and stirred constantly. Add a pinch of cinnamon, it gives it a great kick. I would recommend making the chocolate sauce when the 2nd layer is frozen. Pour sauce on top of frozen or semi frozen cookie and coffee ice cream layers.
– I added sprinkling of chopped pecans on top after the chocolate layer for texture and crunch.
– Chocolate sauce is really easy to get the right consistency. Add about 1 tablespoon of butter to small pan and a few tablespoons of brewed strong Italian espresso coffee to pan and then add a package of semisweet or dark chocolate chips and let melt into the coffee and butter mixture. Make sure you keep on low and continuously stir. To get it to a smooth, pourable consistency, I added a very tiny amount of milk and stirred constantly. Add a pinch of cinnamon, it gives it a great kick. I would recommend making the chocolate sauce when the 2nd layer is frozen. Pour sauce on top of frozen or semi frozen cookie and coffee ice cream layers.
– I added sprinkling of chopped pecans on top after the chocolate layer for texture and crunch.
The only problem I had was with the chocolate topping. I couldn’t get the right consistency to be able to pour or smear it over the ice cream pie. So it looked weird but it tasted AWESOME and I am not much of a fan of desserts with coffee as an ingredient. But I loved this!
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It was good but it took a lot of work it was still fantastic…it was worth the work!!!