Recipe courtesy of Sandra Lee
Episode: Cajun
Total:
6 hr 20 min
Active:
10 min
Yield:
10 servings
Level:
Intermediate

Ingredients

Directions

In a small saucepan over medium heat, add caramel topping and bourbon. Bring to a low boil, reduce heat to low and simmer for 8 to 10 minutes. Remove from heat and set aside to cool.

To pie crust add 1/4 cup of cooled caramel sauce. Place in freezer for 15 minutes until caramel firms.

Remove pie crust from freezer; add 1 pint softened coffee ice cream. Over top of ice cream, sprinkle 1/4 cup chocolate chips and 1/4 cup pecans. Return pie to freezer for 45 minutes to 1 hour. Repeat and make another layer. Return pie to freezer for a minimum of 4 hours.

For easy slicing, run knife under hot water.

IDEAS YOU'LL LOVE

Magic Lemon Meringue Pie

Recipe courtesy of Trisha Yearwood

Blackberry Pot Pies

Recipe courtesy of Ree Drummond

Pecan Pie

Recipe courtesy of Trisha Yearwood

Butterscotch Pie

Recipe courtesy of Trisha Yearwood

Lamb Shepherd's Pie

Recipe courtesy of Valerie Bertinelli

30 Minute Shepherd's Pie

Recipe courtesy of Rachael Ray

Blueberry Pie

Recipe courtesy of Alex Guarnaschelli

Spinach Pie

Recipe courtesy of Ina Garten

30 Minute Shepherd's Pie

Recipe courtesy of Rachael Ray

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