Kona Coffee Ice Cream Pie Recipes

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DUKE'S HULA PIE RECIPE (COPYCAT)



Duke's Hula Pie Recipe (Copycat) image

This Hula Pie is just like the original from Duke's without the expensive flight to the islands! It's like having a little slice of Hawaii in your home.

Provided by Erica Walker

Categories     Dessert

Time 1h15m

Number Of Ingredients 8

1 Oreo Pie Crust ((see notes above))
1 gallon French Vanilla Ice Cream
2 tsp. coconut extract
1 c. Macadamia nuts (coarsely chopped)
2 c. Fudge topping ((see notes above))
whipped cream
fudge topping ((extra, to taste))
macadamia nuts ((for garnish))

Steps:

  • Prepare Oreo pie crust and place in freezer. Remove ice cream from freezer and allow to soften for 10-15 minutes. You do NOT want it to melt so keep a close eye on it.
  • When the ice cream has softened enough to remove from the container, place it in a stand mixer bowl along with the dough hook attachment. Turn mixer to "low" and allow the ice cream to be mixed until it reaches a thick frozen yogurt consistency. Add coconut extract and macadamia nuts and mix for another minute or so.
  • Find a mixing bowl where the rim will easily fit inside the Oreo pie crust (if using a 9" pie crust, find a bowl where the rim is under 9"-- remember you will be placing the bowl upside down inside the crust). Line the bowl with plastic wrap, spray with cooking spray, and scoop ice cream into the bowl. Cover and freeze overnight.
  • Remove ice cream and Oreo crust from freezer. Carefully place the bowl upside-down over the crust and pull at the plastic wrap until ice cream settles onto the crust.
  • Remove bowl and plastic wrap from ice cream.
  • Spoon fudge topping over the ice cream "dome" (do not heat the fudge-- you don't want it to melt the ice cream. If you must heat to soften, only do it for a few seconds until soft enough to remove from the container) and spread evenly until ice cream in covered in fudge. Freeze again until fudge becomes firm.
  • Remove from freezer and cut into slices. Top each slice with whipped cream, hot fudge (it's ok for this fudge to be hot), and macadamia nuts.

Nutrition Facts : Calories 838 kcal, Carbohydrate 90 g, Protein 12 g, Fat 49 g, SaturatedFat 21 g, Cholesterol 107 mg, Sodium 359 mg, Fiber 5 g, Sugar 69 g, ServingSize 1 serving

COFFEE MUD PIE



Coffee Mud Pie image

A nice mud pie made with coffee ice cream. I sometimes garnish with a chocolate covered espresso bean or shaved chocolate. Read entire recipe as there is freezing time needed.

Provided by aronsinvest

Categories     Pie

Time 15m

Yield 8 pieces, 8 serving(s)

Number Of Ingredients 4

7 1/2 ounces Oreo cookies
1 quart coffee ice cream
16 ounces hershey fudge sauce
whipped cream

Steps:

  • Crush Oreos and mold into the bottom and side of a 9" pie plate.
  • Bake at 350 degrees for 3-5 minutes. Cool.
  • Soften ice cream and spread into cooled crust. Freeze at least one hour. Remove from the freezer and pour chocolate topping over the top of the pie.
  • Freeze until ready to serve, at least one hour.
  • Serve with whipped cream.

Nutrition Facts : Calories 465.9, Fat 17.4, SaturatedFat 7.7, Cholesterol 23.6, Sodium 375.7, Carbohydrate 73.5, Fiber 3.2, Sugar 46.5, Protein 6.5

BEST MUD PIE



Best Mud Pie image

A dynamite version of mud pie made by layering ice cream, chocolate fudge sauce, and cookies!

Provided by Lisawas

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Pie Recipes

Time 8h35m

Yield 12

Number Of Ingredients 7

1 (6 ounce) chocolate sandwich cookie crumb crust (such as an OREO® crust)
1 quart coffee ice cream
1 (12 ounce) package miniature chocolate chips
1 (12 ounce) jar hot fudge topping
½ (18 ounce) package crushed chocolate sandwich cookies, divided
1 (8 ounce) container frozen whipped topping, thawed
¾ cup chocolate syrup

Steps:

  • Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
  • Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
  • Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
  • Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.

Nutrition Facts : Calories 680.5 calories, Carbohydrate 89.5 g, Cholesterol 80 mg, Fat 34.5 g, Fiber 4 g, Protein 7.2 g, SaturatedFat 18.5 g, Sodium 330.3 mg, Sugar 65.6 g

KONA COFFEE ICE CREAM PIE



Kona Coffee Ice Cream Pie image

Number Of Ingredients 10

3 pints vanilla ice cream
1 1/2 cups heavy cream, divided
1/2 cup coarsely chopped macadamia nut
2 tablespoons coffee liqueur
2 tablespoons instant coffee
1 (9-inch) puff pastry shell, baked
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
maraschino cherry for garnish

Steps:

  • Soften 1 pint ice cream in a medium-size bowl. Beat 1/2 of the heavy cream in a small bowl until stiff. Fold into softened ice cream along with nuts and liqueur. If very soft, place in freezer until mixture holds its shape. Soften remaining 2 pints ice cream in large bowl. Stir instant coffee into remaining heavy cream. Beat until stiff. Fold into remaining softened ice cream. Spread 2/3 coffee mixture in pastry shell. Make a depression in center. Spoon macadamia mixture into center. Mound remaining coffee mixture on top. Freeze overnight or until firm. Beat egg whites and cream of tartar until foamy. Beat in sugar until meringue forms soft peaks. Cover ice cream filling with meringue and maraschino cherries in proportions desired. Chill.

Nutrition Facts : Nutritional Facts Serves

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