Irish Coffee Ice Cream Pie|
Super simple to make, this rich and decadent pie mixes the flavors of traditional Irish coffee with a rich chocolate sauce for a dessert that is a snap to make. The pie also can be made up to a week in advance as long as it is well wrapped and stored in the freezer. Before cutting, let the pie sit in the refrigerator for 15-20 minutes and use a hot knife to cut it. We like topping individual servings with lightly sweetened whipped cream and a dusting a cocoa, but it is also great plain. This pie really depends on the quality of the ice cream you use, and the deeper the coffee flavor, the more complex the flavor of the pie.
1 cup heavy cream
8 ounces semisweet chocolate chips
1/2 teaspoon instant espresso powder
1/4 cup Irish cream liqueur, divided
2 pints softened coffee ice cream
1 chocolate cookie pie crust
In a small saucepan or microwave dish melt together the heavy cream, chocolate chips, and espresso powder until a very rich and smooth sauce is formed. Mix in about half of the Irish cream liqueur and set the sauce aside. Mix the remaining liqueur in with the softened ice cream. Spread half of the ice cream mixture in the prepared pie crust and top with half of the cooled sauce. Top with the remaining ice cream and wrap tightly. Place the pie in the freezer and freeze for up to two hours and refrigerate the remaining sauce until you are ready to serve. Reheat the sauce to room temperature, or even warmer before serving the pie. Make sure the sauce is not too hot or it will melt the pie!
Makes 8 servings.
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Freezing Time: 1 hour
Total Time: 1 hour, 15 minutes