Coffee Ice Cream Pie Oreo Crust Recipes

Steps:

• Melt chocolate and butter.
• Stir in milk and sugar.
• Bring to a boil, stirring constantly.
• Cook and stir until thickened.
• Remove from the heat and cool completely.
• Spoon ice cream into crust.
• Stir sauce and spread over ice cream.
• Top with whipped topping and sprinkle with pecans.
• Freeze until firm.
• Remove from the freezer 15 minutes before serving.

Steps:

• Make the crust: Preheat the oven to 350 degrees F.
• Place the graham crackers in a large plastic zipper bag and seal it. Smash the crackers with a rolling pin until they're crushed into fine crumbs. (Or you can use a food processor!) Move the crumbs to a large bowl, then pour in the melted butter and stir them to combine. Press the crumbs into a pie plate slowly packing them so they're firm. Bake the crust for 5 minutes, then let it cool completely.
• Make the filling: In a large bowl, stir the ice cream until it's smooth but still firm and somewhat frozen. Add the pecans and candies and stir until it's all combined.
• Pour the mixture into the cooled crust and smooth the surface, then cover the pie and place it in the freezer to harden, 2 to 3 hours minimum. (Psst: Make it up to a week in advance! It keeps well in the freezer if it's covered tightly.)
• Use a warm knife to cut neat slices, then drizzle with your favorite jarred caramel or hot fudge sauce.
• Change Things Up!
• Make a chocolate mint version: Use mint chocolate chip ice cream and mix in chopped peppermint patties. Pour it into a chocolate cookie crust.
• Use any combination of ice cream flavor and candy/nut you'd like!

Steps:

• Preheat oven to 350 degrees F.
• Combine crushed cookie wafers with melted butter and press onto bottom and up sides of a 9-inch pie pan. Bake in oven for 10 minutes. Let cool.
• Combine softened ice cream and 5 tablespoons coffee-flavored liqueur using a stand mixer or hand mixer until creamy. Fill pie crust with ice cream mixture, cover with plastic wrap and place in freezer for 3 to 4 hours.
• Whip heavy cream with powdered sugar until soft peaks form. Top frozen pie with whipped cream. Refreeze for 1 hour.
• Combine remaining tablespoon of coffee-flavored liqueur with hot fudge sauce, drizzle over top of pie and serve.

Steps:

• Make crust and filling:
• Preheat oven to 325°F. Butter 9-inch-diameter tart pan with removable bottom. Mix cookie crumbs and cinnamon in medium bowl. Add melted butter and stir until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan. Bake until crust is set, about 9 minutes. Cool completely.
• Sprinkle 2 tablespoons chopped toffee over cooled crust. Spread ice cream evenly in crust. Freeze until firm, at least 4 hours or overnight.
• Make topping:
• Combine cream and butter in medium saucepan. Bring to simmer. Remove from heat. Add white chocolate; let stand 1 minute. Stir until chocolate is melted and smooth. Mix in vanilla. Let topping stand until cool and slightly thickened but still pourable, about 15 minutes.
• Pour white chocolate topping over ice cream tart; tilt pan to cover top of tart completely. Freeze until topping is firm, about 1 hour. Sprinkle remaining toffee over. Freeze until tart is firm, about 4 hours. (Can be prepared 5 days ahead. Cover tightly and keep frozen.)
• Using small knife, carefully loosen crust from pan sides. Gently push up tart bottom to release tart and serve.

Steps:

• Finely crush 12 cookies; mix crushed cookes and butter in bowl.
• Press firmly on bottom of 9-inch pie plate.
• Stand remaining 14 cookies around the edge of the plate.
• Freeze for 10 minutes.
• Carefully spread chocolate ice cream into prepared crust.
• Scoop coffee ice cream into balls; arrange over chocolate layer.
• Freeze for 4 hours or until firm.
• Top pie with fudge topping, whipped cream and walnuts.

Steps:

• Reserve 8 mini sandwich cookies for garnish. Place remaining cookies in a food processor or plastic bag and crush coarsely.
• Stir crushed cookies into softened ice cream. Put ice cream mixture into cookie crust and place in the freezer until set, about 1 hour.
• Pipe whipped topping around the edge of the pie and top with the reserved cookies, standing on end. Freeze for 3 to 8 hours before serving.

Steps:

• Preheat the oven to 350°F.
• Place the Oreo cookies and cinnamon in a food processor (see page xviii) and pulse them together until they are ground down into fine crumbs. In a medium bowl, mix together the crumbs and melted butter, using a fork to combine. Add and incorporate the milk, 1/2 tablespoon at a time, stopping when the crumbs are moist enough to mold into a pie shell (this may take only 1 1/2 tablespoons of milk to accomplish).
• Spread the Oreo crust mixture evenly across the bottom and sides of a 9-inch pie plate so that it covers the entire dish. There should be no gaps in the crust. Bake for 5 minutes. Cool the pie shell for 30 minutes before adding your desired pie filling.

Steps:

• 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.

Steps:

• Mix crushed cookies with melted butter. Press into the bottom of a 12" Pie taker. Spread ice cream over top of cookies. Pour fudge topping in even layer over ice cream. Spread whipped topping over fudge. Garnish with chocolate curls or cookies if desired. Put in freezer for two hours. Serve with a Tupperware server/slicer utensil to prevent damage to PieTaker.