Coffee Ice Cream Pie

Name: Coffee Ice Cream Pie
Prep time: 20 min
Total time: 4 h 30 min
Yield: 6 - 8 serving(s)
Ingredients: 34 speculaas cookies (8 oz.), such as Biscoff; 1 heaping cup pretzel sticks (2 oz.); 3/4 c. salted butter, melted; 1/4 c. light brown sugar; 1/4 c. hot water; 3 tbsp. instant espresso powder; 1 (14-ounce) can sweetened condensed milk; 1 tsp. vanilla extract; Pinch kosher salt; 2 c. heavy whipping cream; 1 Heath bar, chopped; Caramel sauce, for drizzling

It has a Biscoff cookie and pretzel crust!

By Leah PerezPublished: Jun 27, 2023

1 Rating

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the pioneer woman's coffee ice cream pie recipe

Caitlin Bensel

Yields:

6 - 8 serving(s)

Prep Time:

20 mins

Total Time:

4 hrs 30 mins

Imagine you're in a bustling airport terminal and it's finally time to board. As everyone gets settled for their flight, a smiling flight attendant walks through the plane, ensuring everyone is safely buckled in. Eventually the plane soars to just the right altitude, and that same attendant offers refreshments to the waiting passengers. The moment has arrived: A steaming cup of coffee, a small packet of Biscoff cookies, and a pouch of pretzels appear on the table. Commencing nirvana.

This easy, creamy, dreamy coffee ice cream pie is an epic coffee recipe, marrying those favorite flavors into one sweet and salty treat. After baking off the cookie and pretzel crust, simply whip up the effortless no-churn coffee ice cream and put the whole pie plate in the freezer. Just as you wait in the TSA line, you must wait a bit for the pie to freeze into the perfect texture. Then, liftoff!

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Ingredients

For the crust:

34
speculaas cookies (8 oz.), such as Biscoff
1
heaping cup pretzel sticks (2 oz.)
3/4 cup
salted butter, melted
1/4 cup
light brown sugar

For the filling:

1/4 cup
hot water
3 Tbsp.
instant espresso powder
1
(14-ounce) can sweetened condensed milk
1 tsp.
vanilla extract
Pinch kosher salt
2 cups
heavy whipping cream

To serve:

1
Heath bar, chopped
Caramel sauce, for drizzling

Directions

1. Step 1For the crust: Preheat the oven to 350˚F.
2. Step 2Place the cookies in a resealable plastic bag. Use a rolling pin to crush them into fine crumbs. Remove the crumbs to a large bowl. Place the pretzels into the same bag and crush finely. Add to the large bowl with the cookie crumbs. Stir in the melted butter and brown sugar. Press the crust into the bottom and up the sides of a 9-inch deep-dish pie plate.
3. Step 3Bake until the crust is dry and fragrant, 10 to 12 minutes. Allow to cool completely on a wire rack.
4. Step 4For the filling: In a large bowl, combine the hot water and instant espresso powder, whisking until dissolved. Whisk in the sweetened condensed milk, vanilla, and salt until well combined.
5. Step 5Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream at medium-high speed until medium peaks form, 2 to 3 minutes. Add the sweetened condensed milk mixture to the cream and beat at medium-high speed until stiff peaks form, 2 to 3 minutes more. Pour the mixture into the cooled crust, spreading and swooping the filling.
6. Step 6Freeze, uncovered, until firm, 4 to 6 hours.
7. Step 7To serve: Slice the pie into wedges. Serve with Heath bar pieces and caramel sauce.