Recipe courtesy of Bridehampton Weekends by Ellen Wright (William Morrow)
This dessert, while really sophisticated but oh-so-very-good, is a godsend, in all sorts of ways. First of all, this recipe makes two pies[, one of which you can store in the freezer, all ready to serve whenever you need it. Second, the pies are simple to make. Finally, in just this one dessert are three things most of us love when it comes to treats: Oreos, coffee ice cream and fudge sauce. What could be better than that?]
Combine the crushed Oreos and melted butter in a large bowl with a fork. Press the mixture evenly into two 9-inch pie plates.
Spread the softened coffee ice cream into the pies over the crusts so that you have at least 1 1/2 inches of ice cream. Place in the freezer.
Combine the fudge topping ingredients in a medium-size heavy saucepan. Stir over low heat until completely melted and combined. Remove from the heat and let cool.
When the ice cream is really solid (about 3 hours or overnight), pour the frudge topping evenly over each pie. Wrap with plastic wrap and freeze again until the topping is solid. To store them after they are frozen, wrap tightly in plastic wrap and then aluminmum foil to keep them fresh.
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