Mile High Pie
Spectacular dessert and this mile high pie will impress your crowd. Coffee, chocolate, and vanilla ice cream are the perfect combination.
This recipe serves 12 but if you are just having a small gathering use a smaller bowl and just reduce the ingredients by half or third.
In researching the origin of the mile high pie, I found some history. To read about how the mile high pie started click here.
This dessert is time consuming but worth it because it will impress your guests. Just plan ahead! If you aren’t a baker but still want to make a homemade dessert this mile high pie is for you.
One trip to the grocery store the day before to gather up all the sweet ingredients and then it’s time to get started. Just allow 1 day for the pie to completely set-up.
Most mile high pies are tall, really tall. Some have meringue or whipped cream as a topping but what makes this pie different is the chocolate coating. Not just any chocolate coating but the kind of chocolate coating that hardens and has that satisfying chocolate crunch.
This pie is outrageously delicious! An ice cream pie that is really a mud pie with some bling inside. Adding pecans and toffee bits create the bling for me.
I picked up all the ingredients, except the toffee bits (I had those in my pantry) and the magic sauce from my favorite store Aldi. I was hoping for a better photo but it sure was tasty. I did not make the magic shell sauce but I did find a recipe. Click here to find out how to make the magic shell sauce.
Mile High Pie
Ingredients
- 1/2 gallon coffee ice cream-softened
- 2 cups pecans-chopped
- 1/2 gallon chocolate ice cream-softened
- 2 1/2 cups toffee bits
- 50 chocolate sandwich cookies-like oreo
- 1 1/2 sticks salted butter-melted
- 1/2 gallon vanilla ice cream-softened
- 2 1/2 cups chocolate shell like Magic Shell
Instructions
- Line an 8 quart bowl with plastic wrap making sire to leave an overhang. add the softened coffee ice cream into the bowl and smooth the surface. Sprinkle the chopped pecans on top and fold the plastic wrap over the ice cream. Freeze until ice cream is firm about 1 hour.
- Pull the ice cream out of the freezer and add the softened chocolate ice cream over the pecans, smooth the surface. Sprinkle the toffee pieces over the chocolate ice cream and fold the plastic wrap over the ice cream. Freeze until firm about 1 hour.
- Pulse the chocolate sandwich cookies until they are fine crumbs. Pour the melted butter into the food processor and pulse to combine. Set aside.
- Add the softened vanilla ice cream on top of the toffee pieces and smooth the surface. Add the cookies on top of the vanilla ice cream. Spread the cookies evenly over the ice cream and press down firmly. Cover with the plastic wrap and freeze overnight.
- Remove the pie from the freezer and turn out the pie onto the cake stand lined with parchment paper. Making sure to leave the parchment paper hanging over the edge. Peel the plastic wrap off the pie and pour the chocolate sauce over the pie covering it completely. Slide out the parchment paper and serve.