Devilish Mocha Ice Cream Pie Recipe
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*all images for illustration purposes only, they do not show the finished recipe unless stated. |
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We’ve had a few strange recipes on the site so far, especially the angel cake with ice cream as a filling, and this is another delicious but strange one for you! This is a pie, but with ice cream as the filling and a delicious but crunchy crust that is about as far removed from pastry as you can get!
Ingredients:
- - 2/3 of a cup of butter flavored syrup
- - 2 and a half cups of toasted rice cereal
- - 1 pint of chocolate ice cream
- - 1 pint of mocha or coffee flavored ice cream
- - A third of a cup of chopped pecans
- - 1 cup of whipped topping
What you need to do:
Ok I am not following the recipe exactly here by telling you this, but I think it is easier if you take the 2 pints of ice cream out now before you start doing anything so they can soften up, otherwise you are going to be waiting ages for that to happen later, just pop them on the side somewhere or in the refrigerator if it is a hot day.
Now take a small sauce pan and warm it up over a medium heat, then add the syrup in. Reduce the heat down and simmer it for 2 minutes to make it more fluid, making sure you stir it all the time so it doesn’t burn at the sides. Then grab a large mixing bowl, put the cereal in there and pour the syrup over the top of it. Yes I know the bowl will be a nightmare to clean afterwards but hey you can’t make an omelet without breaking a few eggs right! (or you could try adding the cereal to the sauce pan if you want instead). Mix those two things together well (use a spatula) so the cereal is completely covered in the syrup and there are no dry patches.
You need a 9 ince pie tin now which you very lightly butter up so you can get the pie out easily later, then pour the cereal/syrup mixture into the tin and use your spatula to spread it out evenly so it covers the bottom and goes up the sides to create a thing crust for the other ingredients to sit in. Once that is done pop it into the freezer for 30 minutes to harden up.
Once that is solid then take it out and grab your (hopefully) soft chocolate ice cream and spread it all over the bottom of the crust you made so you have a layer of chocolate ice cream, then back into the freezer it all goes to harden up for another 20 – 30 minutes.
While that is hardening though then grab the mocha/coffee ice cream you have going soft and pop all that into a new mixing bowl (not the sticky other one!). Mash it up a bit and then add the pecans into it and stir up it up well so they are nicely distributed throughout the ice cream. The once the chocolate ice cream has hardened up a bit then take the pie out and spread this ice cream/nut mix on top of that to form the last layer, then back intot he freezer it goes!
When you are ready to serve it then take it out, slice it up and add some whip topping to finish it off.
Voila!