Mile High Pie
Spectacular dessert and this mile high pie will impress your crowd. Coffee, chocolate, and vanilla ice cream are the perfect combination.
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.