Cafe Au Mint Chocolate Pie
Yield
1 piePrep
Cook
10Ready
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pints |
coffee ice cream
|
*
|
| ½ | cup |
chocolate chips (semi-sweet)
|
*
|
| 3 | tablespoons |
heavy whipping cream
|
|
| 1 ½ | each |
girl scout mint cookies
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
coffee ice cream
|
*
|
| 118 | ml |
chocolate chips (semi-sweet)
|
*
|
| 45 | ml |
heavy whipping cream
|
|
| 1.5 | each |
girl scout mint cookies
|
* |
Directions
Heavily grease sides and bottom of a 9 inch pie pan with regular (not light) stick margarine.
Crumb cookies in food processor and press into pie pan.
Bake this for 10 minutes at 350℉ (180℃).
Soften ice cream in refrigerator for four hours (or 1 hour room temperature).
Fill baked cool pie shell with ice cream and cover with wax paper.
Freeze.
Melt chocolate chips and whipping cream over lowest heat and spread over pie.
Refreeze.
