Fudgy Nut Coffee Pie Recipe

5 2 3
Fudgy Nut Coffee Pie Recipe
Fudgy Nut Coffee Pie Recipe photo by Taste of Home
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Fudgy Nut Coffee Pie Recipe

Read Reviews
5 2 3
Publisher Photo
My mother served this pretty pie for my birthday dinner one year, and now it's one of my favorites. Fudge sauce, chopped pecans and coffee ice cream top the chocolate crumb crust. Sometimes I garnish the pie with dollops of whipped cream. -Amy Theis Billings, Montana
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 1-1/2 cups confectioners' sugar
  • 1/2 cup heavy whipping cream
  • 6 tablespoons butter, cubed
  • 3 squares (1 ounce each) unsweetened chocolate
  • 3 tablespoons light corn syrup
  • Dash salt
  • 1 teaspoon vanilla extract
  • 1 chocolate crumb crust (9 inches)
  • 3/4 cup coarsely chopped pecans, divided
  • 3 pints coffee ice cream, softened

Directions

In a small saucepan, combine the confectioners' sugar, cream, butter, chocolate, corn syrup and salt. Cook and stir over low heat until smooth. Remove from the heat. Stir in vanilla. Cool completely.
Spread 1/2 cup fudge sauce over the crust. Sprinkle with 1/4 cup pecans. Freeze for 20 minutes or until set. Spread with half of the ice cream. Freeze for 1 hour or until firm. Repeat layers. Cover and freeze for 4 hours or until firm.
Just before serving, drizzle remaining fudge sauce over pie and sprinkle with remaining pecans. Yield: 8 servings.
Originally published as Fudgy Nut Coffee Pie in Taste of Home June/July 2004, p31

Nutritional Facts

1 slice: 645 calories, 42g fat (19g saturated fat), 81mg cholesterol, 275mg sodium, 67g carbohydrate (54g sugars, 2g fiber), 6g protein.

  • 1-1/2 cups confectioners' sugar
  • 1/2 cup heavy whipping cream
  • 6 tablespoons butter, cubed
  • 3 squares (1 ounce each) unsweetened chocolate
  • 3 tablespoons light corn syrup
  • Dash salt
  • 1 teaspoon vanilla extract
  • 1 chocolate crumb crust (9 inches)
  • 3/4 cup coarsely chopped pecans, divided
  • 3 pints coffee ice cream, softened
  1. In a small saucepan, combine the confectioners' sugar, cream, butter, chocolate, corn syrup and salt. Cook and stir over low heat until smooth. Remove from the heat. Stir in vanilla. Cool completely.
  2. Spread 1/2 cup fudge sauce over the crust. Sprinkle with 1/4 cup pecans. Freeze for 20 minutes or until set. Spread with half of the ice cream. Freeze for 1 hour or until firm. Repeat layers. Cover and freeze for 4 hours or until firm.
  3. Just before serving, drizzle remaining fudge sauce over pie and sprinkle with remaining pecans. Yield: 8 servings.
Originally published as Fudgy Nut Coffee Pie in Taste of Home June/July 2004, p31

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Reviews forFudgy Nut Coffee Pie

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MY REVIEW
Lauralouise User ID: 2585361 61421
Reviewed May. 2, 2010

"Will make this pie for Mother's Day, I can already tell it is a winner by the ingredients.

Bev Colorado Springs"

MY REVIEW
Jenalyn User ID: 4819507 52949
Reviewed Mar. 27, 2010

"My family absolutely loves this pie. My neice requests this pie all the time! I normally make my own oreo cookie crust (18-20 oreo cookies w/ 3 Tbs. of melted butter in a food processor). It's pretty quick to make once you get the hang of it...totally worth the wait!"

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