Luscious Coffee Ice Cream Pie Recipe

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Luscious Coffee Ice Cream Pie Recipe

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This luscious ice cream pie features a meringue crust and is topped with a smooth caramel sauce. It's a great time-saver for hectic days because it can be made ahead and frozen.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 1 hour + freezing

Ingredients

  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup finely chopped pecans
  • 1 pint vanilla ice cream. softened
  • 1 pint coffee ice cream, softened
  • CARAMEL SAUCE:
  • 1 cup packed brown sugar
  • 1 can (5 ounces) evaporated milk
  • 3 tablespoons butter
  • Dash salt
  • 1/2 cup golden raisins
  • 1 teaspoon vanilla extract

Directions

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the vanilla, cream of tartar and salt; beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in pecans.
Spread meringue onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 250° for 1 hour or until light golden brown. Turn oven off; leave meringue shell in oven for 1 hour. Cool on a wire rack. Spoon ice cream into meringue shell. Cover and freeze at least 4 hours or until firm.
Remove from the freezer 15 minutes before serving. In a small saucepan, combine the brown sugar, milk, butter and salt. Cook and stir over medium-low heat for 4-5 minutes or until sauce comes to a boil. Remove from the heat; stir in raisins and vanilla. Serve warm sauce with pie. Yield: 8 servings (1-1/2 cups sauce).
Originally published as Coffee Ice Cream Pie in Country Woman Christmas Annual 2009, p48

Nutritional Facts

1 piece: 434 calories, 19g fat (9g saturated fat), 44mg cholesterol, 209mg sodium, 64g carbohydrate (60g sugars, 1g fiber), 6g protein.

  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup finely chopped pecans
  • 1 pint vanilla ice cream. softened
  • 1 pint coffee ice cream, softened
  • CARAMEL SAUCE:
  • 1 cup packed brown sugar
  • 1 can (5 ounces) evaporated milk
  • 3 tablespoons butter
  • Dash salt
  • 1/2 cup golden raisins
  • 1 teaspoon vanilla extract
  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add the vanilla, cream of tartar and salt; beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in pecans.
  2. Spread meringue onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 250° for 1 hour or until light golden brown. Turn oven off; leave meringue shell in oven for 1 hour. Cool on a wire rack. Spoon ice cream into meringue shell. Cover and freeze at least 4 hours or until firm.
  3. Remove from the freezer 15 minutes before serving. In a small saucepan, combine the brown sugar, milk, butter and salt. Cook and stir over medium-low heat for 4-5 minutes or until sauce comes to a boil. Remove from the heat; stir in raisins and vanilla. Serve warm sauce with pie. Yield: 8 servings (1-1/2 cups sauce).
Originally published as Coffee Ice Cream Pie in Country Woman Christmas Annual 2009, p48

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