Monday, July 21, 2014

Coffee-Chocolate-Kahlua Ice Cream Pie

If the swelter of midsummer has you pining for an icy treat, pine no more! This boozy pie, with its caffeine punch and candy crackle, is like Good Humor for adults. I took Guy Fieri's coffee liqueur ice cream pie recipe and threw in some curveballs. The result is a tipsy mud pie you'll crave.

Serves 6-8. No one will eat just one slice.




1 box chocolate cookie wafers, crushed (I used MI-DEL's chocolate snaps)
5 Tbsp butter, melted




2 pints coffee ice cream, softened (on counter for 15 to 20 minutes)
2 pints chocolate ice cream, softened (on counter for 15 to 20 minutes)
6 Tbsp Kahlua
generous handful chocolate-covered coffee beans, crushed




1 cup heavy whipping cream
1/2 cup confectioner's sugar
1 Tbsp Kahlua
bittersweet chocolate bar for shaving
handful chocolate-covered coffee beans (optional)



Preheat oven to 350 degrees.

Mix crushed chocolate cookie wafers with melted butter. 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 Kahlua using a mixer until creamy (you may have to do this in installments). Stir in crushed chocolate-covered coffee beans. Oh yes! Fill pie crust with ice cream mixture, cover with plastic wrap, and place in freezer for 3 to 4 hours.

Once the wait is over, whip cream with confectioner's sugar and Kahlua until soft peaks form (I do this with a hand mixer and inevitably end up spattering my walls, person, and nearby kitchen appliances with sugary foam). Top the pie with whipped cream. Refreeze for one hour.

Before serving, take a peeler and shave bittersweet chocolate over the pie. You may also top with chocolate-covered coffee beans.


  • I was afraid that freezing the whipped cream would cause it to slump into an unappetizing icy slurry. Not so! The whipped topping stayed good for days, and your pie will probably not last that long.
  • The crushed chocolate-covered coffee beans are key to elevating this pie to greatness, adding crunch and texture in concentrated bits of flavor. But you could do without in a pinch.



5 stars plus. This will be the belle of the ball at any summer potluck. If you do what I did and serve slices garnished with mint and strawberries, prepare for those dainty embellishments to be ignored as your guests plow into the tundra.

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