Coffee Ice Cream Pie
MAKES 1 (9-INCH) DEEP-DISH PIE
Ingredients
- CRUST
- 2 cups speculaas cookie crumbs*
- ¼ cup firmly packed light brown sugar
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, melted and cooled slightly
- GANACHE
- 4 ounces semisweet chocolate, chopped
- ½ cup heavy whipping cream
- 1 tablespoon unsalted butter
- FILLING
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons instant espresso powder
- ¼ teaspoon kosher salt
- 2 cups cold heavy whipping cream
- 1 cup shaved milk chocolate
- Frozen whipped topping, thawed
- Garnish: shaved milk chocolate
Instructions
- Preheat oven to 350°. Lightly spray a 9-inch deep-dish pie plate with baking spray with flour.
- For crust: In a medium bowl, combine cookie crumbs, brown sugar, and salt. Add melted butter, stirring until well combined. Press mixture into bottom and up sides of prepared plate.
- Bake until fragrant, 12 to 15 minutes. Let cool completely.
- For ganache: In a microwave-safe bowl, combine chopped chocolate, cream, and butter. Heat on high in 30-second intervals, stirring between each, until smooth (about 3 minutes total). Pour half of ganache into prepared crust; carefully tilt and rotate crust so bottom and sides of crust are coated in ganache. Freeze until ganache is set and crust is very cold, about 2 hours. Reserve remaining ganache in an airtight container.
- For filling: In the bowl of a stand mixer fitted with the whisk attachment, beat condensed milk, espresso powder, and salt at medium speed until well combined. With mixer on medium speed, add cold cream in a slow, steady stream; increase mixer speed to high, and beat until mixture is very thick and medium-stiff peaks form. Using a rubber spatula, gently fold in shaved chocolate. Spoon and spread mixture into prepared crust. Freeze for 6 hours or up to overnight.
- When ready to serve, spread remaining ganache on top of filling (see Kitchen Tip), and top with whipped topping; garnish with shaved chocolate, if desired.
TOP IT OFF Some of our editors’ favorite toppings: marshmallow crème, sprinkles, mini candy-coated chocolates, toasted nuts, peanut butter cups, cookie crumbles, salted caramel, hot fudge, toasted flaked coconut, fresh fruit, crushed candy bars, preserves, cherries, and flaked sea salt.
