Wednesday, June 29, 2011

Chocolate Peanut Butter Ice Cream Pie

I love sweets, but with Dominican summer in full swing, sometimes turning on my oven to bake is just unbearable.  So, instead of baking, I make this delicious ice cream pie, adapted from a recipe I found in an old issue of Southern Living.  You must try it! 

This recipe makes one 9" pie (or one pie in whatever dish you have!).
  • 21 cream-filled chocolate sandwich cookies
  • 1/4 cup butter or margarine, melted
  • 3 pints chocolate ice cream,softened
  • A handful of peanut butter cup candies (or any other candy bar), coarsely chopped (chocolate chips or baking morsels of some sort would be yummy, too... or even marshmallows?!?... whatever treat you can find!)
  • 1 cup of chocolate chips
  • 1/4 cup strong brewed coffee
  • Smash oreo cookies in a bowl using a potato masher. Add melted butter, and continue stirring and smashing until combined.
  • Press crumb mixture into a 9-inch deep-dish pie pan, and freeze 15 minutes.
  • Stir together chocolate ice cream and chopped candies; spoon into pie crust. Freeze at least 6 hours. Remove from freezer, and let stand 15 minutes before serving.
  • Make coffee and then pour it until a small sauce pan; heat over low heat and stir in chocolate chips until melted.  Let chocolate coffee mixture sit until room temperature. Drizzle over pie.

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