Kahlua Ice Cream Pie Recipes

COFFEE LIQUEUR ICE CREAM PIE

Steps:

• Preheat oven to 350 degrees F.
• Combine crushed cookie wafers with melted butter and 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 5 tablespoons coffee-flavored liqueur using a stand mixer or hand mixer until creamy. Fill pie crust with ice cream mixture, cover with plastic wrap and place in freezer for 3 to 4 hours.
• Whip heavy cream with powdered sugar until soft peaks form. Top frozen pie with whipped cream. Refreeze for 1 hour.
• Combine remaining tablespoon of coffee-flavored liqueur with hot fudge sauce, drizzle over top of pie and serve.

KAHLUA ICE CREAM PIE

Steps:

• To serve, pipe decorative border of whipped cream around inside edge of pie.
• In food processor, place half of cookies, breaking into pieces.
• Process to make fine crumbs.
• Repeat with remaining cookies.
• Add 1/2 cup melted butter and process with on-off pulses, just to blend.
• Press crumbs evenly onto bottom and up side of 9\" pie plate.
• Press crumbs evenly to rim and bake at 325 degrees for 10 minutes.
• Cool completely.
• In small saucepan, heat 6 tablespoons of Kahlua and espresso powder over low heat until warmed and powder is dissolved.
• Stir in chocolate and 1 tablespoon butter and stir until melted and smooth.
• Cool completely.
• Transfer vanilla ice cream to electric mixer bowl and allow to soften slightly.
• Add 2 tablespoons Kahlua and beat on low speed to blend.
• Spread over bottom of cooled crust and freeze until firm.
• Spread cooled chocolate mixture over ice cream in plate.
• Freeze until firm.
• Transfer chocolate ice cream to mixer bowl; blend in remaining 2 tablespoons Kahlua as above.
• Spread chocolate ice cream over sauce in pie.
• Freeze until firm.