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Winning Coffee Ice Cream Pie

 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.”
8 ServingsPrep: 30 min. + freezing


  • 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


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Winning Coffee Ice Cream Pie (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.