Coffee Ice Cream Pie with Chocolate Drizzle is probably the easiest dessert you’ll ever make. This frozen pie has a chocolate crust filled with coffee ice cream. Before serving, adding a dollop of whipped cream, chocolate sauce and plop a cherry on top. Done!
I hesitate to even call this pie a recipe because it’s so easy to make. However, this is one of my family’s favorite summertime desserts. It’s pretty, delicious and just what you need on a hot summer day.
This past Sunday (aka dessert day at my house) I served Coffee Ice Cream Pie with Chocolate Drizzle and homemade butter pecan cookies. I always like to serve two desserts when I’m entertaining my family. Looking back, I should have made two pies. It was that popular!
On Monday, my oldest daughter sent me a text. She is co-owner of a successful business and was crazy busy. You know, Mondays. She did take the time to let me know she wished she had another slice of my pie.
Sometimes simple is best. This pie is simple to make but packs a whole lot of flavor. I mean, ice cream.
I only ate a bite of the pie because I’m in a walking group on Facebook and we do monthly challenges. It motivates me. And I believe in everything in moderation.
Side note: July 7th is my one year exercise anniversary. I haven’t missed a day of working out in one year. I still enjoy dessert on Sunday and special occasions but I always workout too.
Back to the pie . . .
Coffee Ice Cream Pie
For this pie, you’ll need a prepared OREO Crust. You could make your own, but why complicate a simple dessert?
You’ll also need coffee ice cream. If you don’t like coffee ice cream (What???), you can use vanilla or cookies and cream or whatever flavor you desire. We like coffee.
You’ll also need whipped cream. You can make it from scratch. There’s a but coming . . . but, I use the kind in a can for this dessert. We’re keeping it simple, right?
Chocolate syrup and maraschino cherries round out the ingredients. There’s no baking, no measuring, and no mixer required.
Let’s Assemble a Coffee Ice Cream Pie
Fill the pie crust with softened coffee ice cream. Mine was softened perfectly by the time I got home from the grocery store.
Cover and place the pie in the freezer until frozen. I do this part the night before I’m planning on serving the pie. And I cover the pie with the top that comes with it.
When ready to serve, let the pie sit for a minute or two on the counter before slicing. It makes it easier to slice.
Slice the pie and top each piece with chocolate syrup, whipped topping, and a cherry. You could also add chopped nuts. I don’t but I may add chopped toasted pecans the next time I make this pie.
Wasn’t that easy? I’ve been thinking about creating an ice cream sundae pie. I’ll keep you posted!
- 1 prepared OREO pie crust
- 1-quart coffee ice cream (I use Haagen Dazs, not quite a quart - 28 oz.)
- Chocolate syrup
- Whipped topping
- Maraschino cherries (in a jar, with or without stems)
- Fill pie crust with softened ice cream. Cover and freeze until firm.
- When ready to serve, slice pie and top each slice with a dollop of whipped topping, a drizzle of chocolate syrup and a cherry.
If you don't like coffee ice cream, use vanilla or cookies and cream. You can also add chopped, toasted pecans before serving.
Nutrition InformationYield 8 servings Serving Size 1
Amount Per Serving Calories 428Total Fat 25gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 10gCholesterol 111mgSodium 192mgCarbohydrates 45gFiber 1gSugar 34gProtein 6g
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