Kahlua Ice Cream Pie is a decadent and indulgent dessert that combines the rich flavors of coffee liqueur with creamy ice cream and a crunchy cookie crust. It’s the perfect treat for coffee and dessert lovers alike! Here’s how to make it:
Serving
Once assembled, the pie is usually frozen until solid, allowing the flavors to meld and the filling to set firmly in its crust. When ready to serve, it’s best to let the pie sit at room temperature for a few minutes to soften slightly, making it easier to slice.
Each slice reveals the beautiful contrast between the crunchy crust and creamy filling, inviting diners to indulge in a bite that is both refreshing and extravagant.
Presentation
Kahlúa Ice Cream Pie can be a showstopper on any dessert table. Serving it in a chilled pie dish enhances the dessert’s presentation. Topping each slice with a dollop of whipped cream, chocolate shavings,
or a cherry adds a finishing touch that can make the pie even more attractive. Creating a stunning visual appeal can turn this simple dessert into a centerpiece treat that captures attention long before the first bite is taken.
Conclusion
Overall, Kahlúa Ice Cream Pie is a delightful combination of flavors and textures that come together to create a truly memorable dessert experience. Whether enjoyed during a summer barbecue, at a holiday gathering, or simply as an indulgent treat at home,
this pie promises to please coffee lovers and dessert aficionados alike. Its rich taste, creamy consistency, and customizable nature make it a beloved option for special occasions and casual get-togethers.
Ingredients:
- 9 ounces Chocolate wafer cookies
- 1/2 cup Unsalted butter — melted
- 10 tablespoons Kahlua — divided
- 1 teaspoon Espresso powder
- 3 ounces Semi-sweet chocolate — chopped
- 1 tablespoon Unsalted butter
- 1 pint Ice cream; vanilla, coffee ,or chocolate chip
- 1 pint Chocolate ice cream
- 3/4 cup Whipped cream
Instructions:
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. Bake at 325~ for 10 minutes. Cool completely.
In small saucepan, heat 6 tbls Kahlua and espresso powder over low heat until warmed and powder is dissolved. Stir in chocolate and 1 tbls butter and stir until melted and smooth. Cool completely.
Transfer vanilla ice cream to electric mixer bowl and allow to soften slightly. Add 2 tbls 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 tbls Kahlua as above. Spread chocolate ice cream over sauce in pie. Freeze until firm. To serve, pipe decorative border of whipped cream around inside edge of pie.