Coffee Liqueur Ice Cream Pie
Recipe GLPRbb79546cddfb0e
A decadent frozen dessert featuring layers of vanilla and chocolate ice cream infused with coffee liqueur, set in a chocolate wafer crust and topped with a silky coffee-chocolate ganache. This no-bake pie delivers rich coffee and chocolate flavors in every bite and is perfect for entertaining.
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Ingredients
1 1/8 cups chocolate wafer cookies, crushed
1 tablespoon unsalted butter, melted
1 pint vanilla ice cream, softened
2 tablespoons coffee-flavored liqueur
1 pint chocolate ice cream, softened
2 tablespoons coffee-flavored liqueur
6 tablespoons coffee-flavored liqueur
1 teaspoon instant espresso coffee powder
3 ounces semisweet chocolate, chopped
3/4 cup whipped cream, beaten stiff
Directions
Preheat your oven to 325°F. Combine the crushed chocolate wafer cookies with melted butter in a bowl and mix until the texture resembles wet sand. Press this mixture firmly and evenly across the bottom and up the sides of a 9-inch pie pan.
Bake the crust for 10 minutes until it is set and firm. Remove from the oven and allow it to cool to room temperature.
While the crust cools, pour the 6 tablespoons of coffee liqueur into a small saucepan and add the instant espresso powder. Heat over low heat, stirring occasionally, until the mixture is warm and the espresso powder has completely dissolved.
Add the chopped semisweet chocolate and butter to the warm liqueur mixture. Stir constantly until the chocolate is fully melted and the mixture is smooth and glossy. Remove from heat and let cool to room temperature.
Place the softened vanilla ice cream in a mixing bowl and pour 2 tablespoons of coffee liqueur over it. Using an electric mixer on low speed, blend until the liqueur is evenly incorporated throughout the ice cream.
Spread the vanilla-coffee ice cream mixture in an even layer over the bottom of the cooled crust. Place the pie in the freezer and freeze until this layer is firm, approximately 30 minutes.
Once the vanilla layer is frozen solid, spread the cooled chocolate-espresso mixture evenly over the top. Return to the freezer and freeze until this layer is firm, approximately 30 minutes.
In a mixing bowl, combine the softened chocolate ice cream with the remaining 2 tablespoons of coffee liqueur. Blend on low speed with an electric mixer until well combined and smooth.
Spread the chocolate ice cream mixture over the frozen chocolate sauce layer. Return the pie to the freezer and freeze until completely firm, at least 30 minutes or until ready to serve.
Before serving, allow the pie to sit at room temperature for 5-10 minutes to soften slightly for easier slicing. Top each slice with a dollop of stiff whipped cream if desired.
