Recipe courtesy of Guy Fieri
Total:
6 hr 40 min
Active:
30 min
Yield:
8 to 12 servings
Level:
Intermediate
Total:
6 hr 40 min
Active:
30 min
Yield:
8 to 12 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Pumpkin Pie Ice Cream Cake

Recipe courtesy of Food Network

Spiked Iced Chicory Coffee

Recipe courtesy of Bobby Flay

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Cream Cheese Icing

Recipe courtesy of Ina Garten

Avocado Ice Cream

Recipe courtesy of Irene Wong

Amaretti Ice Cream Balls

Recipe courtesy of Rachael Ray

Chocolate Ganache Cupcakes

Recipe courtesy of Ina Garten

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Blackberry Pot Pies

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking