Coffee Liqueur Cream Pie
Yield
8 servingsPrep
30 minCook
Ready
12 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
chocolate wafers
|
* |
| 1 | quart |
chocolate ice cream
|
* |
| ½ | cup |
liqueur
coffee flavor, such as kahlua |
*
|
| 2 | cups |
whipped cream
sweetened if desired |
|
| 3 | tablespoons |
butter
|
|
| 1 | quart |
vanilla ice cream
|
*
|
| 1 | cup |
toffee candy bar
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | each |
chocolate wafers
|
* |
| 0.9 | l |
chocolate ice cream
|
* |
| 118 | ml |
liqueur
coffee flavor, such as kahlua |
*
|
| 473 | ml |
whipped cream
sweetened if desired |
|
| 45 | ml |
butter
|
|
| 0.9 | l |
vanilla ice cream
|
*
|
| 237 | ml |
toffee candy bar
|
* |
Directions
Mix crushed cookies with butter and press into a 9 inch pie pan.
Chill.
Stir chocolate ice cream to soften and blend in ¼ cup coffee liqueur.
Spoon into pie shell. Sprinkle with crushed candy bars and place in freezer 1 hour.
Soften vanilla ice cream and add ¼ cup coffee liqueur.
Spoon over the chocolate mixture. Freeze overnight.
Garnish by piping whipped cream around the pie.
Cut into wedges and serve with a drizzle of coffee liqueur over the top.
