We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
Recipe courtesy of Guy Fieri
Coffee Liqueur Ice Cream Pie
Getting reviews...
- Level: Intermediate
- Total: 6 hr 40 min
- Prep: 30 min
- Inactive: 6 hr
- Cook: 10 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 571
- Total Fat
- 31 g
- Saturated Fat
- 18 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 2 g
- Sugar
- 47 g
- Protein
- 7 g
- Cholesterol
- 95 mg
- Sodium
- 306 mg
- Level: Intermediate
- Total: 6 hr 40 min
- Prep: 30 min
- Inactive: 6 hr
- Cook: 10 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 571
- Total Fat
- 31 g
- Saturated Fat
- 18 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 2 g
- Sugar
- 47 g
- Protein
- 7 g
- Cholesterol
- 95 mg
- Sodium
- 306 mg
Ingredients
Directions
- 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.
My Private Notes
Show:
Guy's Big Bite
Episode:
Legit Veggie Burger
