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Winning Coffee Ice Cream Pie

Contest winner Velma Brown of Turner Station, Kentucky notes: “While coffee ice cream is great, I sometimes vary the flavor of this family favorite. It’s one dreamy summertime treat that’s always high on requests for dessert.”
  • Total Time
    Prep: 30 min. + freezing
  • Makes
    8 servings

Ingredients

  • 2 ounces unsweetened chocolate, chopped
  • 1/4 cup butter, cubed
  • 1 can (5 ounces) evaporated milk
  • 1/2 cup sugar
  • 1 pint coffee ice cream, softened
  • 1 chocolate crumb crust (9 inches)
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/4 cup chopped pecans

Directions

  • 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.
Nutrition Facts
1 piece: 434 calories, 27g fat (15g saturated fat), 33mg cholesterol, 178mg sodium, 45g carbohydrate (31g sugars, 2g fiber), 5g protein.

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