Winning Coffee Ice Cream Pie Recipe

Winning Coffee Ice Cream Pie Recipe photo by Taste of Home

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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.”

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Winning Coffee Ice Cream Pie Recipe

Prep: 30 min. + freezing

Yield: 8 Servings

30 30

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 (8 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. Yield: 8 servings.

Nutritional Facts 1 piece equals 434 calories, 27 g fat (15 g saturated fat), 33 mg cholesterol, 178 mg sodium, 45 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Coffee Ice Cream Pie in Simple & Delicious July/August 2008, p33