Frozen Coffee Pie Recipes

CREAMY COFFEE PIE

Steps:

• Combine 1-1/4 cups crushed cookies and butter. Press onto bottom and up the sides of a 9-in. pie plate. In a large bowl, combine ice cream, marshmallows, chocolate chips and remaining crushed cookies. Spoon into crust. Freeze for 30 minutes. , Spread whipped topping over pie. Drizzle with caramel and hot fudge toppings. Freeze, covered, overnight. May be frozen up to 2 months. Remove from freezer 10-15 minutes before cutting. If desired, serve with additional cookies.

COFFEE MERINGUE CREAM PIE

Steps:

• 1. For Filling: In medium saucepan, combine sugar, flour, and salt. Stir in half and half and hot coffee, mixing until smooth. Cook over medium-high heat until thickened, stirring constantly.
• 2. Quickly stir in 1/3 cup hot mixture slowly into egg yolks; return to saucepan. Cook and stir 1 minute, then remove from heat. Stir in butter and vanilla extract until butter is melted.
• 3. Spread evenly into baked & cooled pie shell. Set to cool. Preheat oven to 375F for meringue.
• 4. For Meringue: Using electric mixer, beat egg whites until foamy. Gradually add salt, cream of tartar, and sugar, beating until stiff and shiny. Quickly spread over filling to the edge. Bake 10 minutes or until light golden brown. Cool to set up in the refrigerator for 2 hours. Yum To The Max! 8)

BLUM'S COFFEE-TOFFEE PIE

Steps:

• For the pastry shell,mix all ingredients together well and turn into a well greased 9 inch pie plate.
• Press mixture firmly into bottom and up the sides of pie plate.
• Bake at 375 degrees for 15 minutes.
• Cool the pastry shell in the pie plate on a wire rack.
• For the filling,in a small bowl with an electric mixer at medium speed,beat butter until creamy.
• Gradually add sugar,beating until light.
• Blend in cool,melted chocolate and 2 teaspoons instant coffee.
• Add 1 egg and beat 5 minutes.
• Add egg number 2 and beat 5 more minutes.
• Turn filling into cooled pastry shell.
• Refrigerate pie,covered,overnight.
• Next day make topping.
• In a large bowl,combine cream with instant coffee and powdered sugar.
• Refrigerate mixture,covered,for one hour.
• Beat cream mixture until stiff.
• Decorate pie with topping.
• If you feel like being really fancy add chocolate curls as a garnish.
• Refrigerate for 2 hours berfore serving.

FROZEN COFFEE-FUDGE PIE

Steps:

• Preheat oven to 350°F.
• TO PREPARE THE CRUST: Combine first 3 ingredients, and toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350F for 8 minutes. Cool on a wire rack. Place crust in freezer.
• TO PREPARE FILLING: Place a large bowl in freezer. Combine coffee granules and boiling water in a small bowl; stir until coffee dissolves. Add 3 tablespoons fudge toppng; stir well. Set asside.
• Spoon ice cream into chilled bowl, and stir in fudge topping mixture. Spoon ice cream mixture into chilled crust; freeze 30 minutes. Cover with plastic wrap; freeze 4 hours or until set. Place pie in refrigerator 20 minutes before serving to soften. Serve pie with 9-tablespoons fudge topping, and garnish with coffee beans, if desired.

COFFEE CREAM PIE

Steps:

• In the top of a double boiler, combine the sugar, flour and salt; gradually stir in milk until smooth. Cook and stir over boiling water until thickened, about 10 minutes. Stir in coffee granules., Gradually stir a small amount into egg yolks; return all to pan. Cook and stir for 3 minutes. Remove from the heat; add butter and vanilla. Cool for 30 minutes. Pour into crust; chill. , In a bowl, dissolve coffee granules in a small amount of cream. Add sugar, vanilla and remaining cream. Whip until stiff peaks form. Spread over filling; sprinkle with crushed candy bar. Chill.